Laksam

Laksam pairs thick rice rolls with a creamy fish-and-coconut gravy. Ajinomoto Malaysia describes it as a dish associated with Kelantan and Terengganu; this version uses mackerel, coconut milk and a separate chilli sambal.

Mackerel boils with one tamarind slice and bruised lemongrass. After straining, the bones are removed and the meat is shredded, then blended smooth with shallots, garlic, ginger and some of the fish broth.

The blended fish returns to a pot with the remaining tamarind slices. Once it bubbles, the heat lowers and coconut milk and palm sugar are stirred in, followed by the recipe’s savoury seasonings and salt.

Rice flour and wheat flour mix with water, salt and seasoning to make the laksam batter. Thin spoonfuls steam in a lightly oiled pan for six to eight minutes, then roll up and cut into pieces. A separate sambal grinds belacan with red chillies, green bird’s-eye chillies and lime juice.

Torch ginger flower, long bean, laksa leaf, cucumber, bean sprouts, red onion, calamansi and cabbage accompany the rolls and gravy. The coconut gravy contrasts with the fresh sliced vegetables, and the serving set includes watermelon.