Laksam Recipe

Posted by Dr Mudah in asianfoodchannel, English, Laksam

1 comments

Material:

Laksam material:
3 cups rice flour
6 tablespoons cornstarch
6 cups water
salt


Dressing material:
3 sardine
1 cup coconut milk
½ onion
4 cloves garlic
1 inch ginger
1 stem lemon grass
2 tbsp phut
A little pepper
Two acid
1 inch ginger
Grams and sugar to taste
A little oil for menumis

Additives (if you want):
Boiled eggs
Lettuce
Cucumber - finely cut
Bean sprouts
Sambal belacan
Chile mashed
Long beans - cut into small pieces


Method of preparation:
Preparation laksam:
Laksam Combine all ingredients and stir to mix well. Set aside to cook and marinate ei ½ hours. Meanwhile, the hot steam.
Rub oil on nampan or flat plate, Are in the steam. Pour 2 tablespoons of batter laksam pan / dish and brush for flat and thin.
Steam until maturity, a little difficult but not runny.
Pick up from the bath and let cool slightly before the cuts.
Roll up lengthwise and cut into small.

Prepare sauce:
Cooking fish until maturity.

Finely chopped onion, garlic, lemongrass and ginger.

Heat oil in a pan and fry the blended ingredients.

Enter sour, gemerisik, ginger, pepper, salt and sugar to taste. Stir until fragrant.

Filter fish from starch, starch reserves. Blend until crushed and put the fish in the pan first. Beef for stir well.

tapiskan fish extract into the pot and stir until boiling.

Add coconut milk and stir again until boiling.

Taste with salt and sugar, add as necessary. Cover fire.


Serve cut laksam with additional material and dressing.