07 January, 2009


Arghhhhhh i suddenly miss Laksam, the one that i always had when i was in Malaysia. Every morning there was a Makcik selling all her kelantan food just next to new pasar in Keramat. It's near to Damai Putra Station, to be exact. I do not know wether the new pasar now is ready, or still left unprogressed. Ok back to this laksam, since i was so lazy to clean, boil & boned the fish, i chose the easiest way. I bought canned tuna, blended in all the ingredients together and walaaahhhhhh! hohooooo...

  • 3 cups of rice flour, 1/2 cup plain flour, salt to taste & 4 cups of water. Combine everything - what i did, i blended everything to ensure there is no lumpy batter.
  • Heat steamer. You will need a heat proof thin case to make laksam (ie: tudung periuk). In my case, i use heat proof plate.
  • Pour a thin layer of batter into greased plate, and steam for until it is set. Leave it for a while and roll. Repeat the same process to the remaining batter.


  • 2 x 185gm canned tuna
  • 200ml coconut milk
  • Sufficient water for gravy (depend on how thick of gravy you would like to have)
  • 1 Onion
  • 2 Garlic
  • Little bit ginger
  • 1 tablespoon black pepper ( i like hot stuff recently) :D
  • salt & sugar to taste
  • UPDATED - Tamarind slices
  • Except tamarind slices, combine & blend all the ingredients, pour into pot and bring to the boil.


  • Cucumber - cut julienne
  • Daun Kesum (Viatnamese mint leaves) - finely chopped
  • Snake beans - thinly sliced
  • Bean Sprout - i discarded this since i am not a bean sprout fan :D
  • Sambal belacan - (chillies, shrimp paste, salt, sugar & lemon juice -blend all).


VG said...

Sedapnya Fidah...BTW I put up the sardine sambal recipe on my blog. He!he! I ubah sikit and also I guna mackerel and petai.

Shafidah Shamen said...

VIN..hehehe brilliant..nanti i try pulakk :D