Name: Laksam (Rolled Noodles in Black Pepper Gravy)
Yield: Serves 6
Cuisine: Malaysian
Ingredients: 250 ml (8 fl oz / 1 cup) water; 2 Tbsp vegetable oil; 1 tsp black peppercorns; A handful of bean sprouts, tailed; 1 clove garlic, peeled; 1 tsp grated ginger; Laksa leaves, thinly sliced (optional); 1 torch ginger bud, thinly sliced; 5 long beans, finely chopped; ½ medium cucumber, shredded; 4 shallots, peeled; 2.5-cm (1-inch) fermented prawn paste, toasted; 10 dried chillies, seeds removed and soaked in hot water to rehydrate, then squeezed to remove excess water before using; 1 tsp salt; 500 ml (16 fl oz / 2 cups) coconut milk; 1 Tbsp sugar; ½ tsp salt; 70 g (2½ oz) plain flour; 500 g (1 lb 1½ oz) Spanish mackerel; 2 tsp salt; 1.25 litres (40 fl oz / 5 cups) warm water; 420 g (15 oz) rice flour; 2 slices asam gelugor

Preparation info

Serves
6

Difficulty
Medium

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This recipe is lengthy, but I promise the result is well worth the effort! Laksam is unlike other noodle soups, as it is served in a creamy black pepper sauce and topped with a variety of vegetables and a chilli paste. I love making this dish, especially the rolled noodles, since it reminds me of my childhood when I would watch with fascination as the laksa vendor made this at her stall near our house.