Food, Dining & Family

Laksa Kelantan

The white creamy Kelantan Laksa is a special combination of the creamy coconut milk with fresh shredded fish meat ( sardines ) . It is eaten either with thin fresh laksa noodles or the flat type Laksam . Both noodles are traditionally made from freshly cooked / boiled rice . Similar to other laksa , the dish is presented with various kind of sliced herbs and accompanied with spicy pounded chili paste. The Terengganu state has the same variation of laksa as Kelantan .

The ingredients

1 kg of ikan kembung or sardines - Braised slowly until tender. Shredded the meat by saparating it from the bones . In a blender, blend the bones with water . Seived to extract the fresh fish stock . The stock is used to make the gravy.

1 kg of fresh coconut milk

2-3 pieces of Asam Gelugur

Blend

20 shallot
5 cloves of garlic
Half an inch of ginger

Finely slice :

Fresh Ginger flower
Vietnamese Mint Leaves
Big red onions
Cucumber
Fresh bean sprout
Fresh long beans ( optional )

To make the gravy :

Combine all the blended spices , coconut milk , the fish meat and the fish stock in a pot. Cook over a low heat and stir to avoid lumps. Add in enough salt to taste and continue stirring until the milk begins to boil . Leave the mixture over the low heat to simmer for one - one & half hour.

To serve : Put the laksa noodles in a bowl . Pour the coconut gravy over it. Arrange the sliced condiments on top with the hot sambal chili paste. A slice of lime can also be added.

The sambal chili :

10 red big chilies / dried chilies ( wash and soak in hot water to soften )
5 cloves of garlic
1 t/spn of salt
2 tspn of sugar
1 tblspn of vinegar or lime juice from 2 fresh limes
Pound or blend all the ingredients until fine . Simmer for a few minute over low heat to cook .