Laksam Set
1 hour
1 complete set of Laksam
Laksam is a traditional Malaysian dish, similar to laksa, made with thick rice noodles in a creamy coconut milk gravy flavored with fish and spices. Popular in northeastern Malaysia (Kelantan and Terengganu) and southern Thailand, its typically served with fresh herbs dan vegetables like bean sprouts, cucumber, and mint for added crunch and freshness.
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- Laksam
- Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
472.7 kcal
Carbohydrate
58.2 g
Fat
15.6 g
Protein
25.0 g
- Laksam
- Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
731.1 kcal
Carbohydrate
93.2 g
Fat
23.2 g
Protein
37.4 g
- Laksam
- Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
901.6 kcal
Carbohydrate
110.8 g
Fat
30.4 g
Protein
46.2 g
Laksam
Ingredients A: gravy
| 1 pc, 80g | Mackerel, big-sized |
| 2 pcs | Tamarind sliced |
| 1 stalk | Lemongrass, pounded |
| 400 ml | Water |
| 2 pc | Shallots, minced |
| 3 cloves | Garlic, minced |
| 1/2 inch | Ginger, minced |
| 40 ml | Coconut milk |
| 1/4 tsp | Palm Sugar |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Salt |
Ingredients B: laksam (for 4 pax)
| 1 cup | Rice flour |
| 1½ tbsp | Wheat flour |
| 2 cups | Water |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients C: sambal
| 1/2 inch | Belacan |
| 2 stalks | Red chilies |
| 3 stalks | Green bird’s eye chilies |
| 1 pc | Limes, juice squeezed |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
| 1/4 tsp | Sugar |
Ingredients (C): condiments
| 1/2 stalk | Ginger torch flower, thinly sliced |
| 1/2 stalk | Long bean, cut 1 cm |
| 1 stalk | Laksa Leaf, leaf plucked |
| 1/2 stalks | Cucumber, cut into julienned |
| 10 g | Beansprout, cleaned |
| 1/2 no | Red Onion, sliced |
| 1 no | Calamansi, cut into 2 |
| 10 g | Cabbage, thinly sliced |
- For the gravy: Boil mackerel with 1pc tamarind sliced and lemongrass until fully cooked. Strain and set aside. Discard bones and shred the fish meat.
- Blend the fish meat with shallots, garlic, ginger and some fish broth until smooth.
- Combine the ground fish mixture and tamarind slices in a pot. Boil until it starts to bubble. Reduce heat, add coconut milk and palm sugar, stir until the sugar dissolves. Season with AJI-NO-MOTO®, AJI-SHIO® and salt.
- For the laksam: Heat the steamer and lightly oil a baking pan. Combine rice flour, wheat flour with water, season with AJI-NO-MOTO® and salt. Mix well.
- Pour a spoonful of batter onto the baking pan. Steam for 6-8 minutes or until cooked. Repeat until all the batter is used. Roll the steamed laksam and cut into pieces.
- For the sambal: Grind belacan, red chili, green bird’s eye chili and lime juice. Season with AJI-NO-MOTO®, salt, and sugar. Mix well.
Laksam
Ingredients A: gravy
| 1 pc, 120g | Mackerel, big-sized |
| 2 pcs | Tamarind sliced |
| 1 stalk | Lemongrass, pounded |
| 400 ml | Water |
| 2 pc | Shallots, minced |
| 3 cloves | Garlic, minced |
| 1/2 inch | Ginger, minced |
| 60 ml | Coconut milk |
| 1/4 tsp | Palm Sugar |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Salt |
Ingredients B: laksam (for 4 pax)
| 1 cup | Rice flour |
| 1½ tbsp | Wheat flour |
| 2 cups | Water |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients C: sambal
| 1/2 inch | Belacan |
| 2 stalks | Red chilies |
| 3 stalks | Green bird’s eye chilies |
| 1 pc | Limes, juice squeezed |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
| 1/4 tsp | Sugar |
Ingredients (C): condiments
| 1/2 stalk | Ginger torch flower, thinly sliced |
| 1/2 stalk | Long bean, cut 1 cm |
| 1 stalk | Laksa Leaf, leaf plucked |
| 1/2 stalks | Cucumber, cut into julienned |
| 10 g | Beansprout, cleaned |
| 1/2 no | Red Onion, sliced |
| 1 no | Calamansi, cut into 2 |
| 10 g | Cabbage, thinly sliced |
- For the gravy: Boil mackerel with 1pc tamarind sliced and lemongrass until fully cooked. Strain and set aside. Discard bones and shred the fish meat.
- Blend the fish meat with shallots, garlic, ginger and some fish broth until smooth.
- Combine the ground fish mixture and tamarind slices in a pot. Boil until it starts to bubble. Reduce heat, add coconut milk and palm sugar, stir until the sugar dissolves. Season with AJI-NO-MOTO®, AJI-SHIO® and salt.
- For the laksam: Heat the steamer and lightly oil a baking pan. Combine rice flour, wheat flour with water, season with AJI-NO-MOTO® and salt. Mix well.
- Pour a spoonful of batter onto the baking pan. Steam for 6-8 minutes or until cooked. Repeat until all the batter is used. Roll the steamed laksam and cut into pieces.
- For the sambal: Grind belacan, red chili, green bird’s eye chili and lime juice. Season with AJI-NO-MOTO®, salt, and sugar. Mix well.
Laksam
Ingredients A: gravy
| 1 pc, 150g | Mackerel, big-sized |
| 2 pcs | Tamarind sliced |
| 1 stalk | Lemongrass, pounded |
| 400 ml | Water |
| 2 pc | Shallots, minced |
| 3 cloves | Garlic, minced |
| 1/2 inch | Ginger, minced |
| 80 ml | Coconut milk |
| 1/4 tsp | Palm Sugar |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Salt |
Ingredients B: laksam (for 4 pax)
| 1 cup | Rice flour |
| 1½ tbsp | Wheat flour |
| 2 cups | Water |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients C: sambal
| 1/2 inch | Belacan |
| 2 stalks | Red chilies |
| 3 stalks | Green bird’s eye chilies |
| 1 pc | Limes, juice squeezed |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
| 1 tsp | Sugar |
Ingredients (C): condiments
| 1/2 stalk | Ginger torch flower, thinly sliced |
| 1/2 stalk | Long bean, cut 1 cm |
| 1 stalk | Laksa Leaf, leaf plucked |
| 1/2 stalks | Cucumber, cut into julienned |
| 10 g | Beansprout, cleaned |
| 1/2 no | Red Onion, sliced |
| 1 no | Calamansi, cut into 2 |
| 10 g | Cabbage, thinly sliced |
- For the gravy: Boil mackerel with 1pc tamarind sliced and lemongrass until fully cooked. Strain and set aside. Discard bones and shred the fish meat.
- Blend the fish meat with shallots, garlic, ginger and some fish broth until smooth.
- Combine the ground fish mixture and tamarind slices in a pot. Boil until it starts to bubble. Reduce heat, add coconut milk and palm sugar, stir until the sugar dissolves. Season with AJI-NO-MOTO®, AJI-SHIO® and salt.
- For the laksam: Heat the steamer and lightly oil a baking pan. Combine rice flour, wheat flour with water, season with AJI-NO-MOTO® and salt. Mix well.
- Pour a spoonful of batter onto the baking pan. Steam for 6-8 minutes or until cooked. Repeat until all the batter is used. Roll the steamed laksam and cut into pieces.
- For the sambal: Grind belacan, red chili, green bird’s eye chili and lime juice. Season with AJI-NO-MOTO®, salt, and sugar. Mix well.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
