This laksa is popuplar in Johor, a southern state in P Malaysia.It is different from the Penang Asam Laksa as it uses spaghetti instead of laksa noodles, and the fish soup base has coconut milk..
LAKSA JOHOR
INGREDIENTS
1 1/2 Kg mackerel
300 g prawns, shelled, cooked
100 g dried shrimp, soak in water to soften
50 g salted fish, soak in water to soften
1.5 l water
500 ml coconut milk
a small bunch of polygonum leaves
10 pieces asam gelugor
cooking oil
salt to taste
a packet of spaghetti, cook
Spices
20 dries chillies, soak in hot water
10 shallots
1 thumb size ginger
1 thumb size galangal
2 tbsp fish curry powder
Garnish
1 cucumber, julienne
5 long beans, sliced thinly
2 large red onions, sliced thinly
a few sprigs of polygonum leaves, cut finely
a handful of beansprout, rinse and drain dry
sambal belachan
Kasturi limes, halfed
Methods
1. Cook fish in 1.5 litre of water. Throw in the polygonum leaves. Let it simmer for 10 minutes.
remove fish and let cool before separating the fish from the bone. Flake the fish. Strain the stock.
2. Blend all the spices until fine. set aside.
3. Blend salted fish and dried shrimp.
4. Blend the cooked seafood.
5. Heat up 3 tbsp of oil in a pot and fry the blended ingredients until fragrant. Add in the blended seafood
keep on stirring. Add in asam gelugor.
6. Add in the fish stock and coconut milk, let it simmer until gravy becomes thick. Add salt to taste.
7. To serve, ladle the gravy on the spaghetti and garnish. Squeeze lime juice on top and enjoy.
Hope you like the post today
have a nice day and enjoy
