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

Laksa Goreng (Fried Rice Noodle with Sardine Chunks)

السلام عليكم
Peace be upon you

Good day to you! It's been 6 days after my last update and I miss my blog damn much. I'm very busy with office thingy and there's no enough time to update new recipe for you. But, I still have time to cook for my hungry tummy :)

I tried laksa goreng last two weeks and the result was yummy! The ingredients same as Char Koay Teow and the taste much nicer with laksa noodle. But I think it is depend on the person, which I'm prefer laksa noodle instead of normal noodle (mee kuning).

I love to have experiments in my kitchen and last week I tried to cook the real laksa goreng which I used the same ingredients as mackerel broth. And taste was awesome and I won't cook mackerel broth anymore for my laksa. The fried laksa will do and satisfied my taste buds.

Ingredients (For one serving)

1. 200 gm rice noodle (laksa basah)
2. 2 tbsp chili paste (that grinded with shallots, garlic and shrimp paste - I always have them in my fridge)
3. 1 1/2 tbsp vegetable oil
4. 1 medium size sardine *
5. 1 torch ginger (finely sliced - use about 1 tbsp) *
6. 1 slice galangal (about 5mm thick) (grounded)
7. 1 bunch Vietnamese Mint Leaves (finely sliced - use about 1 tbsp) *
8. 1/4 tsp tamarind paste *
9. Salt to taste *
10. Seasoning powder *
11. 1 tsp dark soy sauce *
12. 1/4 cup water

Garnishes

1. Onion (finely sliced)
2. Cucumber (finely sliced)
3. Torch ginger (finely sliced)

Method

1. Clean the fish, remove scales and guts. In a pot, pour in water and  fish and boil for about 8-10 minutes. Strain the fish stock and let it cool. Discard the bones and break the fish meat into tiny pieces and put aside.

2. Heat the vegetable oil in a wok, stir in the chili paste and galangal and cook until fragrance in medium heat. Add in * ingredients and mix them well.

3. Pour in the water and cook for 5 minutes. Add in the laksa, stir well till the gravy absorbed. Garnish with cucumber, onion and torch ginger and ready to serve.

Sorry, gambar tak berapa nak cantik

Ye betul I guna ikan.. Once you tried this, you won't craving for that mackerel broth anymore and believe me, this is awesome!


Love,

Honey

MY NEW LAKSA RECIPE

السلام عليكم
Peace be upon you

How are you darlings? Did you still remember, I've told you that I've tried new recipe for my laksa on last Merdeka Day (Independent Day)? So today I would like to share with you what's the different between 'Laksa Utara' and my laksa.

Ingredients

Laksa Soup / Broth

1. 1 1/2kg mackerel fish
2. 1 1/2 cups dried chillies (depend on you)*
3. 7-8 shallots*
4. 3 garlic cloves*
5. 1 thumb size belacan (shrimp paste)*
6. 1 tsp tamarind paste (I used Adabi brand)
7. 4-5 pcs dried garcinia atroviridis (asam keping/gelugor- medium size - for the soup)
8. 5 pcs dried garcinia atroviridis (asam keping/gelugor - to boil with mackerel)
9. Water (to boil the mackerel)
10. 3 - 3.5 liter water (for laksa soup/broth)
11. 6 cm galangal root*
12. 5 cm ginger*
13. 4 cm tumeric root*
14. 1 tumeric leaf
15. 1 - 1/2 cups vegetable oil
16. 1 bunch of Vietnamese Mint (Daun Kesom - ambil daun aje tau)
17. 3-4 stalks Torch Ginger / Etlingera Elatior - halved (Bunga Kantan)
18. 1 stalk lemongrass (crushed)
19. Salt (depend on you)

Garnish

1. Cucumber (finely sliced)
2. Onion (finely sliced)
3. Pineapple (thinly sliced)
4. Mint leaves
5. Torch ginger (finely sliced)
6. Bird's eye chillies (finely sliced)
7. Red chillies (finely sliced)
8. Hard boiled egg (halved)
9. Loose leaf lettuce (sheredded)
10. Egg pancake (thinly sliced)

Rice Noodle / Laksa 

1. I use the ready made laksa instead of the dried one. (Senang idop dek non oi)


Method

1. Boil the mackerel with asam keping/gelugor till tender. Let it cool and separate the fish bone and the fillet. Pour the fish fillet into the food processor and blend it well.

2. In a big pot, heat the vegetable oil and pour in the grinded * ingredients. Cook for 10 minutes and pour in a cup of water. Cook for another 20 minutes.

3. Once the grinded ingredients fully cooked and become so aromatic, pour in the blended fish and also add in the asam keping. Cook for 10 minutes and add in water, vietnamese mint, torch ginger, tumeric leaf and lemongrass. Boiled the broth for 45 to 60 minutes or till the broth lil' bit thicken and add in the salt.

4. Place the rice noodle / laksa in a bowl, pour in the broth and garnish with cucumber, onion, lettuce leave, pineapple, torch ginger, mint leave, hard boiled egg, egg pancake, bird's eye chillies and red chillies.

Note :

1. You can have your laksa with 'otak udang' as well.

The taste sooooo good for my taste buds. Tapi I tak tau lah kalau orang lain kan? Aduhai.. bertakung air liur dalam mulut ni.

 

Kalau tak silap, kat entry laksa yang sebelum ni I ada update macam mana nak buat egg pancake tu. Ada yang suka jadikan sebagai fritter (cucur), katanya lebih rangup. Mine, I did it with my own ways. :)

Amacam? Tergoda tak tengok my laksa soup/broth ni? Hehehehe

You've to try it and please let me know the result and YAY or NAY.. :)


Love,
Honey

ASSAM LAKSA OR LAKSA UTARA

My aunt obsess with Assam Laksa which is she can eat it for everyday. She love it very much till she can't even see the mackerel because it will remind her to Assam Laksa. Funny right? LOL

So I'll share with you the recipe since one of my friends from Singapore request for it.

Bahan-bahan

1. 1 kg Ikan Sardin (Mackerel)
2. 6 ulas bawang merah*
3. 3 ulas bawang putih*
4. 100 gm cili kering*
3. 3cm belacan*
5. 2 batang serai (di titik)
6. Setangkai daun kesum
7. 2 batang bunga kantan
8. 3 keping asam keping (asam gelugur)
9. Air secukupnya
10. Garam ikut citarasa anda
11. Serbuk perasa
12. 1/2 paket laksa beras kering (di rendam selama 1 jam dan di rebus hingga lembut)


Bahan hiasan

1. 1 tangkai daun salad (dihiris halus)
2. 1 batang bunga kantan (dihiris halus)
3. 1 biji timun (di potong nipis dan halus)
4. 1 biji bawang  besar (di hiris nipis)
6. Sebiji cili merah (di hiris halus)
7. 5 biji cili padi (di hiris halus)
8. 1 tangkai daun pudina (di ambil daunnya sahaja)

Bahan-bahan untuk membuat kuih laksa (hiasan)
1. 1 cawan tepung gandum
2. 1 biji telur
3. Air secukupnya
4. 1 sudu kecil garam
5. 1/2 sudu kecil serbuk kunyit
6. 1/2 sudu besar minyak masak


Cara-cara

1. Rebus ikan hingga masak. Asingkan kepala dan tulang ikan. Kisar isi ikan bersama sedikit air hingga hancur. Ketepikan.

2. Kisar bahan yang betanda * hingga halus. Masukkan bahan yang terlah di kisar ke dalam periuk (termasuk isi ikan yang telah di kisar). Masukkan juga serai yang telah di titik, daun kesum, bunga kantan dan juga asam keping ke dalam periuk. Masukkan 1 1/2 - 2  liter air. Dalam masa yang sama, kisar tulang serta kepala ikan bersama sedikit air. Tapiskan ke dalam periuk tadi dan reneh selama 20 minit.

3. Masukkan garam dan serbuk perasa serta suaikan rasa dan reneh hingga sup betul-betul masak dan wangi.


Cara-cara membuat kuih laksa

1. Campurkan ke semua bahan dan kacau sebati. Sekiranya adunan tadi pekat, tambahkan sedikit air.
 2. Panaskan minyak di dalam kuali leper. Tuang adunan tadi dan jadikan ia seperti lempeng (sebab I suka type yang ini. You all jugak boleh buat kuih tu macam jemput-jemput bawang).
3. Masak hingga ke dua-dua belah lempeng tadi keperang-perangan.
4. Setelah sejuk, gulungkan lempeng tadi dan potong nipis.

Masukkan laksa ke dalam mangkuk, tuangkan kuah (sup) laksa dan hiasan dengan bahan-bahan hiasan tadi.

Note :

1. Tujuan kepala ikan di kisar adalah untuk mendapatkan jus nya dan menjadikan kuah laksa lebih sedap.
2. Kalau u all suka pedas, boleh masukkan lebih cili kering kisar.
3. You all boleh makan laksa ni dengan otak udang juga.
4. Kalau nak kuah yang pekat, guna lebih banyak isi ikan.

Sambil update recipe sambil telan air liur hahahahaha

Good luck!!