What is Laksam?

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aksam is a specialty dish in east coast state of Peninsular Malaysia which are Kelantan and Terengganu. In Kelantan, it is called Laksei and called as Laksang in Terengganu. It is a flat and thick noodle that is made from rice flour. The thin mixture or batter of the rice flour will be coated to a flat stainless-steel bowl or lid and will be steam until it is cook. It will then be rolled and cut. This will result in kind of spirally shape.

Laksam is served with its own kind of gravy. The gravy is made from fish and coconut milk. The locals called the gravy as ‘kuah putih’.

Traditionally, laksam is eaten with hands rather than utensils like fork and spoon. This is due to the thick consistency of the gravy. The gravy does not have spicy taste, but locals prefer to eat laksam with ‘sambal belacan’ or in Kelantan, they prefer to eat it with ‘air lada’ which is a simple sambal that is made from blended red bird eye’s chili and white vinegar. 

Ulam-ulaman is the must have condiments in laksam. 

Source: 

• https://ms.wikipedia.org/wiki/Laksam
• http://amirulanuar93.blogspot.com/2011/09/laksam.html