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Location: PJ, Selangor, Malaysia

Mom, foodie, mall-rat.

Monday, 16 January 2017

Laksam Pekan

Now most of us are familiar with laksam, an east coast dish famous in Kelantan and Terengganu. Well, I have been taught the Pekan, Pahang version which is the easiest to make. Thanks to Kak Sham for narrating this recipe to me. 
3-4 mackerel  
500 ml water
4-6 shallots
2-3 pips garlic
1 stalk lemon grass - bruised
200 ml thick santan (coconut milk)
Salt and black pepper to taste

Boil fish in water and once fish boiled, flake flesh, discard bones but keep the stock
Put fish flesh with shallots and garlic in a blender with some stock and blend to a puree 
Pour the puree back into fish stock then add santan and lemon grass
Boil for 5-10 minutes then add salt and pepper to taste

To serve:
Mee lidi (Long Fong brand if you can find it)
Thinly sliced loong beans and cucumber
Cili paste (dried chili boiled then blended to a fine paste)


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