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.

Preparation time 60 – 75 minutes

INGREDIENTS

Serves 3

50 gm arborio rice or jasmine rice

500 gm fresh milk or UHT milk (you can also use low-fat milk)

30 gms sugar or Stevia to taste

Rind of 1 orange

1 stick of cinnamon

Cinnamon powder to serve

DIRECTIONS

Weigh the rice in mixing bowl, then lightly wash by placing the rice in a sieve and briefly running it under water. Toss it dry and place back in mixing bowl.

Peel the orange rind trying as best to have big pieces so that they don’t break down in the TM6. Be careful to peel only the rind and do not include the pulp. If you find later that there is pulp on the orange rind, just use a small sharp knife to peel it away.

Add orange rind to the mixing bowl, together with the stick of cinnamon, sugar and half the milk.

Cover the mixing bowl without the measuring cup and cook for 30 minutes, temperature 90 C and speed 0.5, reverse enabled.

NOTE: this temperature, speed and time ensures that the mixture is constantly stirred so that it’s always “SOUP not CONGEE”. If it becomes congee, it will stick to the mixing bowl.

After 30 minutes, add the rest of the milk and cook again for 30 minutes, temperature 90 C and speed 0.5, reverse enabled.

After 30 minutes, check to see the consistency of the pudding. It should be soupy but not too soupy. Depends on the rice.

I found it necessary to continue 15 minutes, temperature 90 C and speed 0.5, reverse enabled when I used arborio rice.

When done, remove cinnamon stick and lemon peel and allow it to cool. Once it has cooled down, place in a serving bowl or individual dessert bowls and chill in the fridge for at least an hour. Overnight is best as the pudding will set nicely.

To serve, sprinkle cinnamon powder and decorate with a piece or orange rind or cinnamon stick.