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Kelantan style Laksa with Sambal Belachan Recipe

Kelantan style Laksa with Sambal Belachan

Kelantan style Laksa with Sambal Belachan Recipe

This particular laksa, served with a fish and coconut gravy, is traditionally found only in Kelantan.

  • 500 g (1 lb) fresh laksa noodles or 300 g (10 oz) dried rice stick noodles

Fish and Coconut Gravy :

    • 3–4 (about 400 g/14 oz) whole chubb mackerel (ikan kembong), washed and gutted, pat dry
    • 4 tablespoons water
    • 21/2 cups (600 ml) thin coconut milk
    • 1 piece asam gelugur
    • 20 white peppercorns
    • 8 shallots
    • 1 clove garlic
    • 1 cardamom pod
    • 1-cm (1/2-in) galangal root
    • 2-cm (3/4-in) ginger
    • 2 teaspoons salt
    • 1 teaspoon sugar

Vegetable Salad :

    • 3 stalks (about 25) laksa leaves (daun kesum), finely sliced
    • 1/2 medium cucumber, peeled and thinly sliced
    • 100 g (2 cups) bean sprouts, cleaned
    • 4 long beans or 12 green beans, finely sliced

Sambal Belachan :

    • 2 dried chillies, deseeded, cut into short lengths and soaked to soften
    • 2 red finger-length chillies, deseeded
    • 1/2 teaspoon salt
    • 1 tablespoon dried prawn paste (belachan), dry-roasted

Method :

    1. Bring a large pot of water to a boil and cook the dried noodles for 5–7 minutes until tender. If using fresh laksa noodles, blanch in hot water for 1–2 minutes to revive. Drain the noodles in a colander and rinse under running water to remove excess starch. Drain well, then transfer to a serving dish.
    2. Arrange the Vegetable Salad ingredients in separate mounds on a large serving platter.
    3. Make the Sambal Belachan by grinding the chillies and salt to a fine paste in a mortar or blender. Put in a bowl with the dried prawn paste beside it.
    4. To make the Fish and Coconut Gravy, cook the fish with the water in a saucepan over very low heat. When cooked, remove the fish and set aside to cool. Flake the flesh with a fork, discarding the bones. Grind the fish flesh in a mortar or blender until fine.
    5. Place the ground fish in a saucepan with the coconut milk and asam gelugur. Grind the pepper, shallots, garlic, cardamom, galangal and ginger into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Add to the saucepan. Stir well and add the salt and sugar. Continue stirring until the gravy comes to a boil, reduce the heat to medium, stir for another 10 minutes. Reduce the heat to very low and keep the gravy hot until ready to serve.
    6. To serve, place a portion of the noodles in individual bowls and ladle the Fish and Coconut Gravy over the noodles. Garnish with the Vegetable Salad and a dollop of Sambal Belachan.

Serves 4
Preparation time : 20 mins
Cooking time : 30 mins

See also Malaysia Cooking “Malay style Fried Rice Recipe”