Laksam Terengganu

Laksam is a dish combination of gravy and white rice flour cut roll.
Making the laksam white rice flour steam roll:

Mix white rice flour poured onto flat hot steam tray

Steam white rice mix getting hard

Roll it

Ready roll of laksam

Cut laksam into pieces

Ready cut laksam to eat with the gravy

*Pix above are courtesy of azieshoppe@hotmail.com


Ready cut laksam eat with gravy made of white gravy cook of fine shredded fish flesh and coconut milk and topped with ulam, lil bit of chilli and belacan paste as you want it hot or hotter. The laksam ulam made of shredded daun kesum (Vietnam coriander leaves, must have ulam for laksam or laksa), cucumber, basil leaves. 

Laksa (white rice noodle) with ulaman

Packing laksa & laksam

uncut laksam

Laksam is authentic meal of Terengganu, Kelantan and Kedah, normally eaten for breakfast or in the evening.