Medicated Laksam: An #EatWithTracy Collab
The majority of us outside of Malaysia recognize laksa as a savory curry and coconut based noodle soup. I immediately think of deep red colors, rich, spicy, sour, and salty elements, with bright herbs. God, is it delicious. Laksa is so much more than just curry though. Each region in the country has its own version, some more intense in flavor than others, but all special in their own way.
For this collaboration, I got to work with Tracy from The Laksa Project to medicated one of her laksa recipes. The Laksa Project is a series of communal dining events in San Francisco centered around all the unique noodle dishes of Malaysia.
Tracy picked a laksa recipe from Kelantan, a state in the north-east of Peninsular Malaysia. This dish has a simple mackerel and coconut cream base with a thick, almost gravy-like consistency. Served over thick rice noodle rolls, this Laksam Kelantan is a popular choice for breakfast. #WakeAndBake
Medicated Coconut Cream
Makes 13.5 fl. oz. (1 can)
Ingredients:
• 13.5 fl oz (1 can) coconut cream
• 2g cannabis flower, rough chop
Directions:
1. Set sous vide water bath to 85ºC (185ºF)
2. Pour coconut cream and cannabis into a quart-sized freezer-safe zip-seal bag. Using the edge of the counter top, push all the air out of the bag and seal.
3. Once the water bath has reached its temp, drop the bag in and sous vide for 4 hours, making sure the bag is fully submerged.
4. After 4 hours, remove from water bath and massage the bag. Strain out the cannabis and use coconut cream in your recipes.
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Medicated Laksam (Laksa Kelantan)
Serves 4
Broth Ingredients:
• 1/2 pound white or bluefish fillet, like mackerel
• 2 large slices of ginger
• 1/2 onion, quartered
• 2 TBSP tamarind concentrate
• 13.5 fl oz (1 can) medicated coconut cream, see recipe above
• 2 cups water
• Black pepper, cracked
• Salt & sugar, to taste
Assembly Ingredients:
• 1 lb plain rice noodle roll (Chinese cheung fun; Vietnamese Bánh cuốn), cut into 1" logs, warmed & softened
• 2 hard-boiled eggs, peeled and halved
• 1/3 cup cucumber, cut into matchsticks
• 1/2 cup chopped green beans, blanched
• A large handful of bean sprouts
• 2 TBSP fried shallots
Garnish:
• 1 Lime, quartered
• 4 sprigs fresh mint
• 2 Thai chilies, chopped
Condiments:
• Sambal belacan or sambal oelek, use sriracha as a substitute
• Your favorite fish sauce
Directions:
1. In a medium pot over medium high heat, boil 2 cups of water. Add fish fillet, cover, and cook for 10 minutes, until tender. Scoop out the fish and save the fish broth.
2. In a food processor, blend the fish with onion to form a paste.
3. Bring the fish broth back to a boil. Add ginger and tamarind concentrate and cook for 5 minutes.
4. Whisk the fish paste into the broth and turn heat down to a simmer.
5. Add medicated coconut cream to broth, whisk to combine. Season the laksam with salt, pepper, and sugar to taste. Simmer for 1-2 minutes and immediately remove from heat. The consistency should be gravy-like.
6. Divide the noodles into four small soup bowls and top with all the assembly ingredients.
7. Garnish with limes, mint, and Thai chilies. A splash of fish sauce gives the stew a flavor explosion. Serve with the condiments on the side.
