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. 

Ingredients:

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

Method:

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)