Laksa Johor

レシピ

作り方

1: Enough to feed 3 people.

300g Indian Mackerel (Ikan Kembung)
300g Wolf Herring (Ikan Parang)
boiled and drained stock into a bowl.

Flake the boiled fish with fork, remove bits of bones if any. Pop flaked fish meat into blender and set aside.

Use the fish stock and boil the prawn heads & shells for a richer seafood stock.

2: 300g of Tiger Prawns about 10-12pcs. Peel off head & shells, leaving its tail on.

Small squares of Taupok (a variety of beancurd which is flattish & square with a brown, wrinkled skin and soft, spongy interior.) about 10pcs in a pack, cut into halves diagonally.

3 fish cakes, oven baked till brown & sliced

Laksa noodle or Bee Tai Mak about 400g enough for 3 people. I bought it for 70¢ at a wet market. Boil some water and place noodles in a colander. Let the water run off till excess oil is cleared. Don't leave noodles in hot water. It may get too soggy.

3: 30¢ of Taugeh (Green Bean Sprout skip if you hate it)

1 Japanese cucumber or Zucchini for extra crunch. Julienned into easy bite size.

Daun Kesum or Laksa leaves or Vietnamese Basil, about 30¢ is sufficient

4: These listed below need to be tumis/sautéed till fragrant in a wok with about about 60ml of vegetable oil.

Peeled & sliced
•2cm Galangal (Lengkuas)
•2cm fresh Ginger (Halia)
•5pcs Garlic cloves
•15pcs Shallots (Small Red Onion)
If you're lazy you can use 2 large red onions, to me the final taste will be slightly different.
•2cm fresh Turmeric (Kunyit)

2 stems of Lemongrass (Serai) sliced thinly

5: ½ cup or a big handful of dried Shrimps (Udang Kering), soaked in tap water and drained (2x if you want to get rid of excess salt)

10-20 dried Chilies (I used scissors to cut into thin bits so less seeds & the amount depends on how much heat/pedas-ness you can handle) soaked in boiling water & drain well

1 tablespoonful of roasted Shrimp Paste (Belacan) I usually roast mine in the oven and then smash them to bits & keep in a jar with a lid and into the fridge.

6: 1 cup of water added and blitz in the blender into a paste and tumis.

Finally add in

1 cup of Tamarind Juice (Assam Jawa) by mixing a big pinch of Tamarind Pulp with hot water, strain the seeds & sac.

Once the paste is ready, add it to the seafood stock & the fish meat.

Add Taupok & bring it to a boil. Drop in the prawn and pour gravy over noodles. Garnish with Daun Kesum, julienned cucumber and Taugeh. Add fish cakes and sambal if additional kick to the heat factor is required.

Notice - I didn't add any salt. To me there is already some from the dried shrimps & belacan, fish cakes & perhaps the Taupok too.

みんなの投稿 (4)

: @projecthoneypot

I have not cooked this in slightly over 2 years. Tried to accomplish it from memory. I will post the ingredients I used as soon as I can.

: @projecthoneypot

Ingredients added to 'directions' instead. Happy cooking!

: rick chan

Really appreciate for all these write up of the recipe!I have made laksa before,my recipe is very similar,but mine has coconut milk in it,but I am no expert of Malaysian food!For obvious reason,I haven't made this for a long time and I'm so craving for this right now!

: @projecthoneypot から rick chan へ

Hi Rick, thank you. You're very attentive.

And yes the full recipe does call for coconut cream/milk but I've not used it in mine. It's too rich in flavour already and I'm trying to keep it (& myself) lighter (too). 😊😄😆