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Laksam Terengganu & other local delicacies

Laksam is one of Terengganu's delicious, mouth-watering local delicacies. It's a different kind of laksa compared to Penang Assam Laksa, Laksa Sarawak or any other kind of laksa from other states in Malaysia.

Here's Laksam from a local stall in Chabang Tiga, Kuala Terengganu.

Before mixing
 
After mixing
 
Here's Laksam's recipe from David's grandma.

Ingredients for dough: 500 gm rice flour, 1 cup overnight rice, 1 tbsp corn flour, 1/2 tbsp sago flour, sufficient water, pinch of salt, oil for greasing.

Method:

1. Blend ingredients and strain. The consistency of the dough must be thick enough to steam and doesn't break, similar to pancake texture.

2. Grease Corningware dinner plate and steam until hot. When it's hot, pour dough from step 1 into it. Return the plate with dough to steam for 10 minutes.

3. Once cooked, remove plate from heat. Then, roll the cooked dough and cut at a slanted position into required sizes.

Ingredients for Kuah Laksam (Laksam Gravy): 1 big coconut, 100 gm grilled pounded fish meat, pounded ingredients (6 shallots, 1 tsp black pepper, 1 inch bruised ginger, 1 asam keping, salt and sugar to taste)

Method:

 
1. Grate coconut. Add a little lukewarm water and extract (by squeezing) 1 liter coconut milk.

2. Add ingredients into coconut milk and cook over slow heat.

3. Turn off heat when it starts to boil and season to taste.


Laksam is served with this gravy, ulam-ulam or raw vegetables (bean sprouts, shredded cucumber, sliced kesum leaves, sliced basil leaves, long beans, sliced torched ginger), ground fresh chillies, belacan, and lime juice.

Now, let's take a look at other Terengganu local delicacies.
 
This is Nasi Dagang - rice steamed in coconut milk and served with fish curry.

This is Nasi Minyak - colorful rice served with beef curry.

This is Pulut Lepa - sweet and savory glutinous rice rolls with pounded fish meat fillings.


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