Lakse Kuoh Masok

On Sunday, we had a very delicious ‘lakse kuoh masok’ (laksa kuah masak) for dinner at nenek’s place. ‘Lakse kuoh masok’ is a type of rice noodle (lakse) dish served with a spicy fish curry sauce (kuoh masok) and fresh raw vegetables called ‘ulang’ (ulam in standard speak). In Terengganu, we have two types of laksa dishes – ‘lakse kuoh masok’ (rice noodle in cooked fish curry sauce) and ‘lakse kuoh metoh’ (rice noodle in uncooked fish curry sauce. ‘Lakse kuoh masok’ is also known as ‘lakse kuoh meroh’ while ‘lakse kuoh metoh’ is also known as ‘lakse kuoh puteh’ due to the colours of their fish curry sauces.

The delicious ‘lakse kuoh masok’ that we enjoyed that evening was specially brought by Pak Cik Hisham who works in nenek’s bookstore, Alam Akademik in Kuala Terengganu. The ‘kuoh’ (fish curry sauce) was cooked by Pak Cik Hisham’s mother. She must be a very good cook for the ‘kuoh’ is very tasty. According to nenek, it is not easy to prepare a very tasty ‘kuoh masok’ for in cooking Terengganu traditional dishes, the amount of ingredients used for a recipe is just ‘agok-agok’ or about ‘a certain amount’- so one needs a lot of practice to master the recipe.

Even the laksa (rice noodle) is brought from Terengganu. In KL, mum uses the dried laksa because the kind of fresh laksa sold in KL tastes very differently from the ones sold in Terengganu. Of course the fresh laksa or ‘lakse kebok’ is much tastier than the dried laksa especially the one that Pak Cik Hisham brought to KL. Nenek said that Pak Cik Hisham’s ‘lakse’ was of high quality and stayed soft and fresh even after two days outside the refrigerator.

Preparing a traditional ‘lakse kuoh masok’ is rather tedious especially when the types of fish suitable for the fish curry sauce are quite bony. First we have to boil the fish and debone them. The process is tricky as we have to look out for fine fish bones. Then mash the fish using a mortar and pestle until smooth. Cook the fish in coconut milk together with shrimp paste, chili paste, asam, shallots, garlic, ginger and other spices and herbs on slow fire for at least four hours for a tasty ‘kuoh masok’.

For the vegetables, traditionally we use brinjals, cucumbers, bean sprouts, fresh basil leaves, cashew shoots, long beans and kesomleaves or polygonum. Slice (very fine) all the vegetables except brinjals and cucumbers that should be cut into fine cubes. Anyway for the modern version of ‘lakse kuoh masok’, any ulam (salad) such as pegaga, ulam raja, etc can be used instead of the vegetables mentioned above but the basil and kesom (polygonum) leaves are a must. If using the dried laksa, boil the laksa until soft, then rinse them in cold water. Please do not use the KL version of fresh laksa for it does not taste like the Terengganu ‘lakse at all. Serve the ‘lakse’ (lakse kebok’ if possible) with ‘kuoh‘, vegetables, slices of hard boiled eggs, lime and some shrimp paste and chili paste for an extra delicious ‘lakse kuoh masok‘. ‘Pok Cik Shang‘, thank you very much for the delicious lakse – we really enjoyed the ‘akok’ and egg tarts too.’Sedak sunggoh kuoh lakse mok Pok Cik Shang. Rase macang nok lagi je’.


8 thoughts on “Lakse Kuoh Masok

  1. Hi Amani, hope you are in good health.
    Lakse Trengganu must be seriously only familiar with kelantanese laksam.Cudnt swallow down the first time i tried ,i guess that was due to the unfamiliar strong taste of some ulam. Havent tried Trengganu laksa . I was so consumed eating kerepok lekor ceranang sold in town, owned by a chinese family (Your dad knows this eating place because its well frequented by many )The awesome just right taste of the corn juice drinks always served chill is very unforgetable.This come from many words of mouth.

  2. Dear Aunty Rose,

    The ceranang place that you mentioned must be Keda Mok Mek Ceranang. I’ve never try them but I heard about the place from my parents. Now I think that I should ask nenek to buy some ceranang and khepok leko Mok Mek the next time we go back to Terengganu. And yes, Aunty Rose should try the Lakse Kuoh Masok.

  3. salam,

    aduh..aduh.. nneleh air liur……

    for most of us going back to ganukite once in a while, the only lakse available is from the ppasor…… but homemade lakse beats them all.

    as for the kerepok lekor ceranang mentioned by aunty rose, try the ikan yu version for a different kerepok experience.

  4. Dear Luckganu,

    Kerepok ikan yu? That is interesting for I’ve never heard about it before. Is it kerepok lekor or kerepok keping and where can we buy them? Want to ask Nenek to bring some the next time she comes. True, lakse ppasor can never beats the home cooked lakse. But nenek told me about Che’ Joh (if I’m not mistaken) who used to sell superb kuoh masok in Lorong Jjamme – I’ve no idea where the place is….

  5. dear amani,

    kerepok ikang yu is kerepok lekor except its made from daging ikang yu. i think the only place you can get it is from kedai mok mek in kg. cina, the same place your aunty rose enjoyed her ceranang and corn juice…. nneleh lagi air liur.

  6. Thanks for the information. When I told mum about it she said “La… baru tahu doh pernoh makang kerepok ikang yu. “

  7. Luckganu and aiman,
    so its the ikan yu what made kropok lekor Mok Mek a hit in town.Its white in flesh,tender and tastier, steamed timely would give a haven taste.The sauce that come with it is so right that i couldnt resist what comes drooling on the tips of my mouth.Young and always hungry this was a real treat for me.Aiman,you must be proud of your state, write about it,its culture,food and people too.Dont look back Trengganu has a lot to give.

  8. Pingback: Moringa Curry and Terengganu Duku « Aiman Amani’s Weblog

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