Home cook Suriaty Embong classic Terengganu recipe which is passed down to her grandson Amin.
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- For the laksam:
- 1 cup rice flour
- 1/2 cup wheat flour
- 2 tbsp cornflour
- 4 cups warm water
- For the kuah laksam:
- 5 red onions, minced
- 2 cloves garlic
- 1 tsp coarse black pepper
- 2.5cm belacan
- 2 cups coconut milk
- 3 grilled sardines, deboned and blended
- 1 asam keping
- 1 tbsp sugar
- 1 tsp salt
- For the sambal:
- 3 red chillies
- 4 bird’s eye chillies (cili padi)
- 5cm belacan
- 1 limau kasturi, juiced
- For the herbs:
- 1 cucumber, sliced thinly
- 100g taugeh
- 4 sprigs daun kesum, sliced thinly
- 1 torch ginger bud, sliced thinly
- 2 long beans, sliced lengthwise
- Combine all the flours in a large bowl. Add warm water and mix until the mixture comes together and is not lumpy.
- Spread cooking oil on a flat plate. Put 2 cups of dough onto the plate, place in a steamer and steam until done, about 3 minutes.
- Remove dough from the steamer and set aside until cold.
- Roll steamed dough out, then and cut every 1.2cm and roll into mini rolls. Repeat until dough is finished (this should yield 10 rolls).
- Blend onions, garlic, pepper and belacan.
- Put blended ingredients and coconut milk into a large pot.
- Stir to combine, then add sardines, asam keping, sugar and salt and cook until mixture reaches a boiling point.
- Blend chillies and belacan until mixture is smooth. Top with lime juice and stir to combine.
- Place rolls on plate. Pour kuah laksam over rolls and top with sambal and herbs. Toss everything together and eat.