For the kuah:
1. Boil ikan kembong and asam keping with some water until cooked. Remove all bones from the cooked fish. You only need fish meat and reserve the cooking liquids (air ikan).
I used ikan kembong. Ikan selayang is a good alternative but it may be a tad bit too fishy for some.
2. Blend onions, garlic, serai, and ginger with a little water. Once everything is liquidized, add in fish meat and blend until smooth. Add a little cooking liquid from the fish to get the blender moving.
Do this in batches if you have to.
3. Pour all blended ingredients into a pot, add in the remaining cooking liquids together with the rest in the kuah laksam’s ingredients. Bring it to a gentle simmer while stirring constantly but gently.
Kuah is so easy to make!
For the mee:
1. To make mee laksam, get the steamer on standby and find 2 flat plates or 2 flat pot lids. Lightly oil the lined pot lids and layer with a piece of plastic. Oil the plastic as well and heat them in the steamer.
2. Combine all 4 ingredients together for mee laksam and whisk until there are no lumps in the batter.
3. Ladle some batter onto the heated flat pot lids and steam for 5 – 10 minutes. Don’t make it too thick. When the cooked batter starts to balloon up and lift up, that means it’s cooked.
It is easier to leave the flat pot lid in the steamer when you pour in the batter to avoid spillage.
4. Remove flat pot lid out of the steamer and let it cool down. Use your fingers to roll it up slightly and lift the plastic and pull. Mee laksam should roll up into a smooth cylinder shape.
The plastic lining makes it easier to roll up the mee. Without it, it just gets stuck everyhere
5. Re-oil the pot lid and repeat until all the batter are used up.
Once you've used up all the batter, you should get about 12 - 14 rolls of mee
6. To serve, slice mee laksam into inch thick pieces and garnish with ulam and sambal belacan. Pour in hot kuah laksam and enjoy!