Since then, I have found this recipe on the internet and recipised it for use on my Thermomix 6 and within minutes, I can have homemade Laksam!

INGREDIENTS

150 gms white fish meat

1/4 medium sized white onion

2 cloves garlic

1″ peeled ginger

1 tsp black pepper

25 gms Santan powder

Salt to taste

1 piece dried tamarind

1 packet Udon noodles (or homemade Laksam noodles)

Ready made sambal belacan

INGREDIENTS FOR GARNISHING TO SERVE

Taugeh – cleaned and tailed

Long beans – sliced thinly

Bunga kantan (ginger flower) – quartered lengthwise and sliced thinly

Daun kesum – sliced thinly

Cabbage – sliced thinly

DIRECTIONS

Wash the fish and place in Thermomix mixing bowl with 500 gms water and salt to taste. Cook with measuring cup — 15 minutes, temperature 95 centigrade, speed 0.5

Pour into a bowl to cool, and once cool, remove bones, head if any, and skin if desired. Do not throw away the fish water!

Place onion, garlic, ginger and black pepper into mixing bowl, add back 100 gms of fish water, cover with measuring cup and blend — 2 seconds at Turbo. Scrape down the sides of the mixing bowl and repeat 2 more times until the ingredients are pureed.

Add the balance of the fish water and the fish and blend — 2 seconds at Turbo. Scrape down the sides of the mixing bowl and repeat to desired thickness.

Add santan powder, cover mixing bowl and with measuring cup — cook for 15 minutes, temperature 95 centigrade and speed 1. Taste the sauce for salt, add tamarind and cook for 10 minutes more.

To serve, place Udon noodles in shallow bowl, spread shredded veg and herbs on top, and ladle the fish gravy generously. Add sambal belacan as required.

But when you’re thousands of miles away from home, you just have to cook it!  Not that people don’t cook these dishes at home in Malaysia, they do (well, maybe except for roti canai which is easily bought frozen) especially at the weekend.

Having lived away from home all these years, I’ve been on a mission to continually perfect my own rendition of chicken rice which had no recipe really ?. So I learned to cook it the way my mum did…And my mum’s chicken rice is  simply THE best! It is so good I can eat it on its own!” Sounds almost like the Malaysian radio commercial for Gardenia bread!

Hainanese chicken rice usually comes “steamed” or “roasted” and since I’m not at all fond of the steamed version, my recipe here is for the roasted chicken. 

INGREDIENTS

For the chicken soup
Chicken bones from 1 chicken carcass
5cm chunk of ginger
2 cloves garlic
1.5 litres water

For the chicken rice
2 cups (rice cooker cup) jasmine rice
1/4 medium-sized onion or 4 shallots
2 cloves garlic
1.5 cm chunk of ginger
1 tbsp Canola oil
5cm long cinnamon stick
1 Maggi chicken cube

For the roast chicken
1 kg whole chicken
1 tbsp ginger juice
1 tbsp dark soya sauce
2 tsp honey
1 tsp salt
1/2 tsp white pepper powder
1/2 tsp 5-spice powder (optional)
Canola spray oil

For the chilli sauce
6 red chillies
3 cm chunk of ginger
2 cloves garlic
1/2 tsp salt

Garnishing
A sprig of spring onions
A bunch of fresh coriander leaves
Cucumber
Lettuce

DIRECTIONS

Marinade the chicken
Remove excess skin at the neck and bottom of the chicken and cut into quarters. Wash well and drain. Prick with a fork all over, then dry with a paper towel. Place all the marinade ingredients in a bowl and mix well. Taste the marinade for salt then add the chicken quarters to the bowl and rub the marinade all over. Cover the bowl with cling film and set aside in the fridge to marinade for at least an hour.

Prepare the chicken soup
Wash the chicken bones and place in a pot with the water. Peel the ginger and garlic and smash with the sides of a large knife. Add to the pot of water and chicken bones. Bring to the boil on high heat, then let it simmer for 20 to 30 minutes. Remove from heat and let stand.

Prepare the chilli sauce
Wash the chillis, cut into 3 cm pieces and boil in 1 cup of water until chilli turns orangey. Drain and set aside. Peel the ginger and garlic and slice into small pieces. Place boiled chillis, ginger, garlic and salt into a container, add 1/2 cup of the chicken soup prepared earlier and blend using a hand blender until fine. Set aside.

Prepare the roast chicken
Preheat the oven at 180C. Spray Canola oil onto a baking dish. Remove chicken from the fridge and arrange the chicken quarters onto the dish spreading any marinade left in the bowl all over the chicken pieces. Spray the tops of the chicken with Canola oil. Roast in the oven for 30 minutes. After 30 minutes, turn the chicken pieces around and roast for a further 15 – 20 minutes till brown and crispy but not burnt. Turn again and roast for a further 5 minutes. Remove from oven and let stand for 10 minutes covered in foil.

Prepare the chicken rice
While the chicken is in the oven, prepare the rice. Wash the rice under the tap to remove as much of the starch as possible. Drain and leave in colander to dry. Peel the onions or shallots, garlic and ginger. Slice the onion and garlic thinly lengthwise and julienne the ginger. Heat the oil in a non-stick pot. When hot, fry the cinnamon then add the sliced onions, garlic and ginger. Fry on medium heat till fragrant and the onions brown. Add the washed rice and fry till the rice is covered in the oil. At this point I usually just touch the edge of a knife in the Paella seasoning (basically saffron powder) then dip it in the rice to get a lovely light yellow colour. Add 3 cups (rice cooker cup) of the chicken soup prepared earlier and one Maggi chicken cube. Mix everything well and let the rice cook on medium heat. Taste for salt when most of the liquid is gone and add salt if necessary according to your taste. Turn the fire to low and insert a heat diffuser between the pot and and the gas fire to cook the rice slowly until all the liquid is dry without burning it.

TO SERVE
Cut each chicken quarter into two or three pieces and arrange on a bed of lettuce. Garnish on the side with sliced cucumbers and top with fresh coriander.

Add salt and pepper to the soup and serve with diagonal slices of spring onions.

Serve the rice, roast chicken and soup hot with chilli sauce on the side.

Whatever it is, every one has her own way of preparing it so it does not really matter if its a Malaysian dish or an Indonesian dish.

Its a very adaptable dish..when I want to eat it carb free, I omit the potatoes in the meat patties and of course the rice cakes or noodles.

One of the ingredients in this dish is ketupat or nasi impit (compressed rice cubes), you must make these the night before and keep in the fridge.

INGREDIENTS

Chicken soup:
300 gms chicken bones
300 gms chicken breast
4 cm cinammon stick
1 star anise
2 cardamoms
10 black peppercorns
1 tsp coriander powder
3/4 tsp cumin powder
1/2 tsp fennel powder
5 cm ginger, peeled and crushed
4 cloves garlic, peeled and crushed
1 Maggi chicken cube
1 litre water

Beef patties:
300 gms potatoes (optional for low-carb)
300 gms low-fat minced beef
Salt and pepper to taste
1 large egg
4 tbsp fried onions
Spray oil for frying

300 gms bean sprouts
2-3 sprigs spring onions
2-3 springs flat celery if desired
Crispy fried onions
5-6 bird chillies
1 tbsp thick soya sauce
2 tbsp water

DIRECTIONS

1. Prepare the soup:
   Clean the chicken bones, remove any skin or fat. In a heavy pan, place all the ingredients and the chicken bones (not the chicken breast) and bring to a slow boil. Continue cooking for 30 minutes until the soup tastes of all the flavours of the spices and the chicken. Add the chicken breast and cook again on the slow fire until the soup is clear again and the chicken breast is cooked. Remove chicken breast and let cool.
2. Prepare the beef patties (“pegedil”):
   If using potatoes in the beef patties, clean and boil them. When cool, peel and mash them in a bowl. Add the minced beef, fried shallots, salt and pepper and mix well. Lightly beat the egg in another bowl, add to the mixture and mix well. Heat a pan, spray with a little oil. Form small balls with about 2 tbsp of the mixture and then flatten to look like a burger. Cook on medium fire until both sides are well-done. Place in a serving dish.
3. Shred the cooked chicken breast following the natural grain of the chicken. Place in serving dish.
4. Cut the ketupat / nasi impit into cubes.
5. Wash the bean sprouts and tail them if necessary and blanch in boiling water. Drain and place in serving dish.
6. To prepare the hot chilli condiment, use a pestle and mortar to crush the bird chillies. Place in a small bowl and add the soya sauce and water.

To serve Aoto Ayam:

In a bowl, place a few pieces of ketupat, some beansprouts, beef patties and shredded chicken. Pour hot chicken soup over it generously, sprinkle some fried onions, spring onions and celery and top off with the spicy chilly condiment.

So here it is:

INGREDIENTS

Fresh kuey teow – cut and separated from folds

Taugeh

Sawi (mustard leaves) or kuchai cut into 3” lengths

Egg (optional)

Chili boh

Minced garlic

Fishcake, sliced

Medium-sized prawns, shelled and de-veined

Canola oil

Sauce mix:
3 tbsp dark soya sauce
1/2 tbsp thick sauce
1 tbsp fish sauce

DIRECTIONS

The best way to cook char kuey teow is the way they do it in the hawker stall – large and heavy wok on large gas hob. It is also cooked very fast..the dish is ready in minutes.

Heat oil till smoking hot. Add prawns and fishcake. Immediately add chili boh and garlic. Fry quickly then add kuey teow, followed by sauce mix. Fry a bit then add sawi. Fry.

If using egg, add it now. Break the yolk, fold the hot kuey teow over the egg. Flick once to break the egg. Add the taugeh and kuchai. Mix well n serve.

– Posted using BlogPress from my iPhone

Location:Jalan Teratak U8/95,Shah Alam,Malaysia