Terengganu Laksa (Bihun Thng Ang)

When I was growing up in Terengganu, having Bihun Thng Ang was always a treat. My grandma didn't cook this at home but we got our supply from my grandaunts. I remember following my grandma to her family home in Kg Cina where my grandaunts lived. My two grandaunts (Kim Poh) made kuih and laksa to sell and besides that, they also supplied rempah (spice paste). The spice paste were neatly wrapped in banana leaves and stored in the big refrigerator. Every now and then, there would be customers coming in to buy the rempah. And kids would also drop by to buy popsicles made with asam boi or green beans and packed in long plastic bags.

The laksa noodles were packed in banana leaves and grandma would bring a small pot to carry the laksa gravy. To serve, the laksa noodles are topped with daun kesum, selasih, mint and beansprouts. If I remember correctly, thinly julienned  young shoots of the cashew tree (pucuk jambu golok) was also one of the raw vegetables eaten with the laksa. Then, we would stir the pot and drench the noodles with the thick red aromatic  gravy. A dollop or two of sambal belacan would elevate the entire experience of eating the laksa.

Again, this recipe is taken from my Aunt's recipe scrapbook and this is my second attempt. I had to make my own estimates because my Aunt only wrote the ingredients. I tanked the first laksa gravy  because I put too much lengkuas (galangal) and too much corriander powder. And I missed the step in frying the salted fish first before adding the spice paste. The gravy smelled funny and tasted funny too. My Aunt once told me that her grandaunt would throw her failed kuehs and cooking  into the river and start a new batch.  And since there's no river near my house, the whole pot went straight to the compost bin. 

My second attempt was better and although I did not 100% replicate the taste of the original laksa, I was quiet happy with the result. Perhaps I will do much better in my next attempt.

Terengganu Laksa (Bihun Thng Ang)

Ingredients
- 4 fish (I used ikan selar and yieled 600g fish meat)
- 750ml water for boiling fish
- 2 pieces asam gelugur

- Salted fish (I used one whole small fish and cut it into 4 pieces)
- 10 fresh chillies
- 300g shallots
- 3 cloves garlic
- 10g lengkuas
- 20g belacan
- 100g kerisik (recipe here or can use ready made)
- 100g gula Melaka
- 2 tablespoons coriander powder (ketumbar)
- 1 teaspoon jintan manis (fennel powder)
- 2 pieces asam gelugur
- 200ml santan (I used the packet santan)
- asam jawa juice (I add 1 teaspoon of asam jawa paste to 50ml water)

- Laksa noodles
- Beansprouts
- Daun kesum (laksa leaves) and daun selasih (basil), finely sliced
- Mint

Method :
- Boil fish with 2 pieces of asam gelugur for about 15 minutes.
- Remove fish and leave to cool.
- Using your fingers, remove fish meat and break it up finely and set aside.
- Keep the fish stock for the laksa gravy.
- Blend chillies, shallot, garlic, lengkuas and belacan.
- Heat oil in pot and fry the salted fish until fragrant and crispy.
- Add the blended spice paste and saute until fragrant and oil rises to the top.
- Pour in santan, asam jawa juice and add asam gelugur and gula Melaka. Bring to a simmer.
- Add fish stock, bring to a boil and simmer for about 20 minutes.
- Add kerisik and stir to mix.
- Add fish meat
- Adjust seasoning, the gravy should be salty and sourish with a hint of sweetness.

To serve :
- Put laksa noodles into a bowl.
- Garnish with beansprouts, laksa leaves, selasih and mint.
- Pour gravy over the laksa noodles.

I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings.