How to Make Laksan (Mackerel in Spicy Coconut)
Mix the mackerel with sago flour, salt, and water., Knead until the dough can be formed into a ball and your hands are no longer sticky. , Divide the dough into six parts., Heat the water until it is boiling., Remove with a slotted spoon and set...
Step-by-Step Guide
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Step 1: Mix the mackerel with sago flour
Shape into oval balls. , Add a few drops of oil to the water, then the dough balls.
Cook until the dough pieces float. , These are now the laksan. , Saute the ground spices until fragrant and cooked. , Cook until boiling, stirring so that coconut milk is not separated. , Put the pieces into a serving bowl, then pour the coconut milk mixture over the top. , -
Step 2: and water.
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Step 3: Knead until the dough can be formed into a ball and your hands are no longer sticky.
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Step 4: Divide the dough into six parts.
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Step 5: Heat the water until it is boiling.
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Step 6: Remove with a slotted spoon and set aside to drain.
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Step 7: Heat oil in the pan.
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Step 8: Add the coconut milk and water.
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Step 9: Cut the laksan into pieces.
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Step 10: Serve with a sprinkling of fried onions.
Detailed Guide
Shape into oval balls. , Add a few drops of oil to the water, then the dough balls.
Cook until the dough pieces float. , These are now the laksan. , Saute the ground spices until fragrant and cooked. , Cook until boiling, stirring so that coconut milk is not separated. , Put the pieces into a serving bowl, then pour the coconut milk mixture over the top. ,
About the Author
Marilyn Clark
Marilyn Clark is an experienced writer with over 8 years of expertise in non profit. Passionate about sharing practical knowledge, Marilyn creates easy-to-follow guides that help readers achieve their goals.
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