LAKSA JOHOR

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.

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have a nice day and enjoy