• Laksam Noodle

    1 vote
    Laksam Noodle
    Prep: 1 hours Cook: 30 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    "Kelantan Calling" noodle dish; fish coconut milk broth scented with Asian herbs, generously poured over noodles and topped with vegetables.


    • For broth/gravy
    • 200g/1 large piece Indian Mackerel/tenggiri fish
    • 1 1/2 cup thick coconut milk
    • 2 dried tamarind fruit/asam keping - can replace with tamarind juice
    • 2 tbsp oil
    • Salt for taste
    • For gravy paste (blend/ground)
    • 5 red chillies
    • 3 birds eye chillies/cili padi (optional)
    • 1 lemon grass/serai
    • 5 shallots
    • Others (plus, minus or as needed)
    • Yee Mee noodles - rinse and drain.
    • Cabbage
    • Long beans/kacang panjang
    • Fish balls
    • 1 torch bud ginger/bunga kantan - sliced thinly


    1. Simmer fish in 1/2 liter of water to cook.
    2. Remove fish, let is cool down and flake up (make sure all bones are carefully removed).
    3. Drain the fish broth and pour back into the same pot.
    4. Heat oil and when heated, fry the blended/grounded ingredients till aromatic.
    5. Pour fish broth in, stir, pour coconut milk, add tamarind and season with salt.
    6. Keep it simmering or simmer again before serving.
    7. To Serve:
    8. Add veggies and fish balls into broth to cook.
    9. Pour over noodles and garnish with torch bud.

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