Laksa Johor, or Johore Laksa comes from the southernmost state in Peninsular
Malaysia. Typical characteristics of Johorean meals include generous amount of
coconut milk used and loads of fresh herbs (ulam) and spices.
Preparation time : 1 hour
Cooking time : 30 minutes
Laksa Johor Gravy
1 pc ikan bilis stock cube
200g boneless fish fillet (king mackerel/tenggiri)
100g shelled prawns
1tbs dried prawns
2 fresh red chilies, sliced thinly
3 shallots, sliced thinly
3 cloves of garlic, sliced thinly
1 stalk lemon grass, sliced
1 cm ginger, sliced
1 cm gelangal, sliced
3 tbs oil
2 tbs fish curry powder
1 tbs chilli powder
3 pcs asam gelugor (tamarind apple slices)
1 tsp salt
2 tsp sugar
140ml thick fresh coconut milk
Laksa Johor Noodles and Garnish
4 long beans, finely sliced
1 cup raw beansprouts
1 cup finely shredded cucumber
1/2 cup finely sliced big onion
2 red chillies, finely sliced
1/2 cup finely shredded laksa leaves (daun kesum) or
1/2 cup finely shredded daun selasih (or Thai basil)
Method for making laksa Johor:
Bring water and crumbled ikan bilis stock cube to boil in a
pan. Add fish and prawns, cook for 4-5 minutes.
Cool and puree fish and prawns in small batches. Set aside
stock and pureed meat.
Rinse dried prawns and soak in warm water to soften. Drain.
Place dried prawns, chilies, shallots, garlic, lemon grass,
ginger, gelangal and water in an electric blender and grind until fine. Set
Heat oil in a deep pan over medium fire. Fry the ground
paste, curry and chili powders until fragrant and oil separates (naik
Add the pureed fish/prawns, fish stock and asam keping to
boil. Simmer for ten minutes.
Add coconut milk. Lower fire, taste and adjust seasonings.
Take pan off fire and reheat gently before serving.
Meanwhile, cook spaghetti in salted water till tender.
Take small portions of spaghetti and "twirl" with a fork to
make small, neat piles.
To serve, place spaghetti pile in a bowl, ladle hot gravy