Laksan: Palembang Sago Fish Cake in Coconut Milk
Laksan is a traditional Palembang dish made from sago starch and fish, shaped into oval pieces similar to pempek but served in a rich, savoury coconut milk gravy seasoned with turmeric and chili. The dish offers a unique combination of chewy fish cakes swimming in fragrant, creamy sauce.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g fish mackerel ground
- 200 g tapioca starch
- 200 ml ice water
- Ground spice paste: 5 shallots, 3 garlic
- Broth: 500 ml coconut milk, 1 cm turmeric, 2 cm ginger
- Salt, sugar, basil leaves
👨🍳 Instructions
- Mix fish ground with water ice and ground spice paste
- add tapioca starch, Knead until smooth and elastic
- Shape dough lengthwise seperti compressed rice cake small
- Boil until cooked, Remove, slice
- Saute ground spice paste, add coconut milk and turmeric
- Bring to a boil broth, season with salt and sugar
- add irisan laksan, cook until bumbu absorbed
- serve warm with taburan bawang Fry
💡 Tips
Laksan slices should be thick enough so they do not fall apart when cooked in coconut milk broth.
📜History & Origin
The Story Behind This Dish
Laksan is a cherished Palembang heritage dish, traditionally served at cultural ceremonies and celebrations.
🔥Cooking Mastery
Technique
Boiling the fish dough, slicing, then cooking in turmeric-spiced coconut milk broth until the flavors infuse.
🗺️Regional Variations
Regional Differences
In Palembang, Laksan is often served alongside Pempek and Tekwan as the city's signature culinary trio.
🥗Nutrition & Dietary Info
Nutritional Profile
Rich in protein from fish. Coconut milk provides vegetable fat and calories. Turmeric contains curcumin as an antioxidant.
❓Frequently Asked Questions
What is Laksan: Palembang Sago Fish Cake in Coconut Milk?
Laksan is a traditional Palembang dish made from sago starch and fish, shaped into oval pieces similar to pempek but served in a rich, savoury coconut milk gravy seasoned with turmeric and chili. The dish offers a unique combination of chewy fish cakes swimming in fragrant, creamy sauce.
Where does Laksan: Palembang Sago Fish Cake in Coconut Milk come from?
Laksan: Palembang Sago Fish Cake in Coconut Milk originates from Palembang, South Sumatra. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Can I find Laksan: Palembang Sago Fish Cake in Coconut Milk outside Indonesia?
Laksan: Palembang Sago Fish Cake in Coconut Milk can be found at Indonesian restaurants and Asian grocery stores in many countries. However, the authentic taste is best experienced in Indonesia. You can also make it at home using the recipe above — many ingredients can be substituted with readily available alternatives.
Is Laksan: Palembang Sago Fish Cake in Coconut Milk difficult to make?
Laksan: Palembang Sago Fish Cake in Coconut Milk requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Laksan: Palembang Sago Fish Cake in Coconut Milk?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Laksan: Palembang Sago Fish Cake in Coconut Milk?
Store leftover Laksan: Palembang Sago Fish Cake in Coconut Milk in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.