Laksam Recipe (Rolled Rice Noodles in Fish Coconut Gravy)

Rice flour: The main ingredient for the noodles, providing a soft and chewy texture.

Water: Used to form the batter for the rice noodles.

Mackerel fish: Provides the primary flavor for the gravy; it should be cleaned and gutted before use.

Coconut milk: Adds creaminess and richness to the fish gravy.

Ginger: Adds a warm, spicy note to the gravy.

Garlic: Enhances the overall flavor with its pungent taste.

Shallot: Adds a subtle sweetness and depth to the gravy.

Salt: Enhances all the flavors in the dish.

Sugar: Balances the flavors and adds a hint of sweetness.

When preparing the rice flour batter for the noodles, ensure it is smooth and free of lumps. Use a whisk to mix the rice flour and water thoroughly. For steaming, spread the batter thinly on a flat surface, such as a plate or a tray, to achieve an even layer. This will help the noodles cook uniformly and make them easier to roll.

• rice flour - Substitute with tapioca flour: Tapioca flour can provide a similar chewy texture to the noodles.

• water - Substitute with vegetable broth: Vegetable broth can add a bit more flavor to the noodles.

• mackerel fish - Substitute with tilapia: Tilapia is a mild-flavored fish that can easily absorb the flavors of the coconut gravy.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the creamy texture and flavor of coconut milk.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic base to the dish.

• shallot - Substitute with red onion: Red onion has a similar flavor profile and can be used in place of shallots.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• Allow the rolled rice noodles and fish coconut gravy to cool completely at room temperature before storing.
• For the rolled rice noodles, place them in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the fish coconut gravy in a separate airtight container to maintain its flavor and consistency.
• Refrigerate both the noodles and gravy if you plan to consume them within 3-4 days.
• For longer storage, freeze the rolled rice noodles by placing them in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container.
• Freeze the fish coconut gravy in a freezer-safe container, leaving some space at the top to allow for expansion.
• Label both containers with the date of freezing to keep track of their freshness.
• When ready to use, thaw the rolled rice noodles and fish coconut gravy in the refrigerator overnight.
• Reheat the fish coconut gravy gently on the stove over low heat, stirring occasionally to prevent it from separating.
• Steam the thawed rolled rice noodles briefly to restore their soft texture before serving with the reheated gravy.

• Gently reheat the fish coconut gravy in a saucepan over low heat. Stir occasionally to prevent it from sticking to the bottom. Add a splash of coconut milk or water if it becomes too thick.

• For the rolled rice noodles, steam them for a few minutes until they are soft and pliable again. You can use a steamer basket or a microwave with a damp paper towel covering the noodles to retain moisture.

• Alternatively, you can reheat the rolled rice noodles by placing them in a microwave-safe dish, covering them with a damp cloth, and microwaving on medium power for 1-2 minutes.

• Combine the reheated fish coconut gravy and rolled rice noodles just before serving to maintain the texture and flavor of each component.

• If you prefer, you can reheat the entire dish together by placing the rolled rice noodles in a shallow dish, pouring the fish coconut gravy over them, and covering the dish with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

• For a quick fix, you can reheat the rolled rice noodles and fish coconut gravy together in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• Mixing bowl: Use this to combine the rice flour and water to form a smooth batter.

• Whisk: Helps in mixing the rice flour and water thoroughly to avoid lumps.

• Steamer: Essential for steaming the rice flour batter into thin layers.

• Steaming tray: Place the batter on this tray to steam it into thin sheets.

• Spatula: Useful for spreading the batter evenly on the steaming tray.

• Knife: Needed for slicing the ginger, garlic, and shallot.

• Cutting board: Provides a surface for slicing the ginger, garlic, and shallot.

• Pot: Use this to boil the mackerel until it is cooked.

• Blender: Blend the cooked mackerel to achieve a smooth consistency.

• Cooking pot: Combine the blended fish, coconut milk, ginger, garlic, shallot, salt, and sugar in this pot to simmer.

• Wooden spoon: Stir the fish coconut gravy while it simmers to prevent sticking.

• Serving plate: Arrange the rolled rice noodles and pour the fish coconut gravy over them for serving.

Prepare the batter in advance: Mix the rice flour and water ahead of time and store in the fridge.

Use pre-cooked fish: Opt for pre-cooked or canned mackerel to skip the boiling and deboning steps.

Pre-slice aromatics: Slice the ginger, garlic, and shallot in advance and store them in an airtight container.

Batch steam noodles: Steam the batter in multiple trays simultaneously to save time.

Simmer gravy while steaming: Start simmering the fish coconut gravy while the noodles are steaming to multitask efficiently.