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Name: Authentic Laksam Recipe (Kelantan Style)
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Rice Noodles (Kway Teow):**; 2 cups (250g) rice flour; 2 tablespoons (16g) cornstarch; 3 cups (700ml) water; 1/2 teaspoon salt; 1 teaspoon vegetable oil (for greasing); *For the Gravy:**; 1 whole fish (approx. 500g; Mackerel or Siakap), cleaned and scaled; 2 cups (400ml) thick coconut milk; 2 cups (400ml) water; 3 shallots, sliced; 2 cloves garlic, sliced; 1-inch piece galangal (lengkuas), sliced; 1 stalk lemongrass (white part only), bruised; 2 sprigs curry leaves; 1/2 teaspoon turmeric powder; 1 teaspoon salt (or to taste); 1/2 teaspoon sugar; *For Garnishing:**; 1 cup bean sprouts, blanched; 1/2 cup shredded cucumber; 1/2 cup shredded lettuce; 1/4 cup sliced Vietnamese coriander (Daun Kesum); 2 sprigs mint leaves; 2 red chilies, sliced; *For the Budu Dipping Sauce (Sambal Budu):**; 1/4 cup budu (fermented fish sauce); 2 red chilies, finely chopped; 1 shallot, finely chopped; 1 tablespoon lime juice (optional)

Laksam

🇲🇾 Malaysia

Kelantan

Wide rice noodles served in a rich coconut-based gravy with herbs.

Noodle

Coconut

Herbs

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Ingredients

Rice noodles

coconut gravy

herbs

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