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