Wednesday, August 20, 2014

LAKSA JOHOR

السلام عليكم
Peace be upon you



On the last 4th Raya, I cooked Nasi Daging and Laksa Johor for my relatives. And the best part is I tak sempat pun nak ambil gambar hidangan raya tu. Oh, Laksa Johor tu I masak for the first time ever ok! :)

Since I'm craving for Laksa Johor, I cooked it for Sunday lunch.



Serving For 4-5

Laksa

Ingredients

A

1/2 pack dried spaghetti
Enough water to boil
A pinch of salt
A splash of extra virgin olive oil


B

4 L size mackerel 
2 asam keping
Enough water to boil


C

2 Onions (thinly sliced)*
8-10 cloves garlic (thinly sliced)*
1 cup of chili paste
8 cm ginger (thinly sliced)*
7 cm galangal (thinly sliced)*
2 tbsp cumin powder
1 cup fish curry powder
1 tbsp tumeric powder
1/2 cup kerisik
5 cups coconut milk
3 stalks lemongrass (thinly sliced)*
A bunch of vietnamese leaves (tie knot)
2 tumeric leave (tie knot)
1 torch ginger (bunga kantan - devide by 4)
3 litter of water
2 1/2 cup of vegetable oil
Salt to taste


D

Cucumber (finely sliced into matchsticks)
Onion (devide to two and finely sliced)
Snake beans (finely sliced)
Torch ginger (finely sliced)
Bird's eye chilies (finely sliced)
A handful of bean sprouts 
Mint leaves
Hard boil eggs
Vietnamese leaves (finely sliced)
Calamansi (divide to two)



Method

Boil the water  in a heavy bottom sauce pan with salt. Once the water boiled, add in the spaghetti and cook until al dante. Rinse with cold water and drain. Pour a splash of olive oil over the cooked spaghetti and coat accordingly to avoid they stick to each other. Set aside.

Cook mackerels with asam keping/gelugor till tender. Let it cool and separate the fish bone and the fillet. Place the fish fillet into the food processor and grind till become a smooth paste (use the fish broth to grind the fish fillet). Set aside.

Grind all the * ingredients with 2 cups of water and set aside. In a big pot, heat the vegetable oil over the medium heat and pour in the grinded * ingredients. Cook for 10 minutes or till fragrant. Add in chili paste, cumin powder, tumeric powder, curry powder, vietnamese leaves, tumeric leave and cook for another 15-20 minutes till fragrant.

Once the grinded ingredients fully cooked and become so aromatic, pour in the mackerel paste and the water. Boil for 1/2 an hour over high heat or till the gravy lil bit thicken.  

Add in salt and pour the coconut milk into the gravy and cook until the gravy lil bit thicken for second round. Turn off the heat and set aside.




Sambal Belacan


Ingredients


A handful dried chilies
3 red chilies (seeded)*
5 cm shrimp paste *
A pinch of salt *
1 tsp tamarind paste

Method


Seeded the dried chilies and soak in the water for several minutes. Place it in the stone motar together with * ingredients and pound till the chilies turn to paste. Pour into a bowl and mix with tamarind paste.




Place the cooked spaghetti in a bowl, pour the gravy over spaghetti and garnish with cucumber, onion, snake beans, bean sprouts, torch ginger, mint leave, hard boiled egg, bird's eye chilies, Vietnamese leaves, calamansi and sambal belacan.






Enak bukan kalau dapat sekali sekala :) Selamat mencuba!



Love,

Honey

16 comments:

  1. Mak sy buat ni semalam untuk buka puasa...tapi tak letak telur tu...arini nak boh telur la...:D

    ReplyDelete
  2. Nadia,

    Letak telur lagi ummmphhh! You puasa jugak ke? I puasa sampai esok hihi

    ReplyDelete
  3. Disini hujan...sejuk2 ni tengok laksa Honey ....sedap sangat rasa...

    ReplyDelete
    Replies
    1. Sedap Kak Mala. Tu ada lagi dalam fridge nanti nak panaskan and makan dengan meehon or somthg else.

      Delete
  4. x prnh lg rasa laksa johor ni...
    tgk gmbr terasa myelerakn...

    ReplyDelete
    Replies
    1. Try lah buat.. sedap! Tapi takut tak kena kat tekak you all. Sebab biasa makan laksa biasa tu kan.

      Delete
  5. Suka sangat, tapi letak kuah banyakkkk...susah dapat kat sebelah utara..

    ReplyDelete
    Replies
    1. Itu lah tu. Belah utara orang tak pandai buat hihi. Kita dah biasa makan laksa biasa tu...

      Delete
  6. As Salam honey,
    awat la u tk dok kat asetar ni...bukan main susah kami nak cari org masak laksa johor utk jamuan raya kami minggu lps...daah terpaksa tukar menu buat soto!!!hehehehe

    ReplyDelete
    Replies
    1. Salam Ana,

      How I wish I stay there hihihi. Masa nak buat ni pon my nieces cakap tak yah buat laksa johor, buat laksa biasa saja bcoz they love to have laksa biasa tu. Dia kata orang sana tak pandai makan laksa johor bagai, tapi nasib baik habis you! :) Aunty I cakap sedap katanya hahaha

      Delete
  7. salam singgah. penangan dok Johor 4 tahun, memang craving sangat laksa johor ni! kat johor boleh cari laksa penang. tapi kat utara, payah sangat nak cari laksa johor. takda orang nak buat biz laksa johor utara kot (kedah, terutamanya) :D

    ReplyDelete
    Replies
    1. Salam. Nanti I buka cawangan restoran di Kedah buat laksa johor ye. Pelbagai masakan dari serata negeri di Malaysia hihi. Orang utara tak pandai makan laksa negeri lain kot dear. Sebab tu takde orang jual kat sana.

      Delete

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