• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 4-5 people
  • Difficulty Normal

Recipe Description

Home cook Suriaty Embong classic Terengganu recipe which is passed down to her grandson Amin.

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Recipe Ingredient

  • 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


    To make the laksam:
  1. Combine all the flours in a large bowl. Add warm water and mix until the mixture comes together and is not lumpy.
  2. 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.
  3. Remove dough from the steamer and set aside until cold.
  4. 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).
  5. To make kuah laksam:
  6. Blend onions, garlic, pepper and belacan.
  7. Put blended ingredients and coconut milk into a large pot.
  8. Stir to combine, then add sardines, asam keping, sugar and salt and cook until mixture reaches a boiling point.
  9. To make the sambal:
  10. Blend chillies and belacan until mixture is smooth. Top with lime juice and stir to combine.
  11. To assemble:
  12. Place rolls on plate. Pour kuah laksam over rolls and top with sambal and herbs. Toss everything together and eat.

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