• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 8-10 People
  • Difficulty Normal
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Recipe Description

Learn this treasured Laksa Johor recipe from home cook, Siti Zaleha Md Nor.

For the full interview with Siti, visit this page.


Recipe Ingredient

  • 500g spaghetti
  • 600g ikan kembung
  • 5cm ginger, blended finely
  • 5cm galangal, blended finely
  • 15 shallots, blended finely
  • 8 cloves garlic, blended finely
  • 6-7 tbsp fish curry powder
  • 150g dried prawns, soaked and blended
  • coconut milk from 1 ½ coconuts
  • 6 stalks lemongrass, crushed
  • kerisik (toasted, grated coconut) from 1 coconut
  • 4 pieces asam keping
  • 2-3 tbsp chilli paste (optional)
  • Vegetables to go with laksa:
  • 10 long beans, sliced at 1cm lengths
  • 1 big cucumber, hollow removed and sliced
  • 2 big red onions, thinly sliced into rings
  • 500g beansprouts
  • a handful of daun kesom, finely chopped
  • a handful of daun selasih, finely chopped
  • Sambal belacan (to blend together):
  • 1 ½ inch toasted belacan
  • 10-12 red chillies
  • 2-3 limau kasturi

Instructions

  1. Boil spaghetti and drain well. Set aside. Boil fish with enough water to cover it, and add a piece of ginger. Set aside fish stock. Drain, debone and blend the fish.
  2. Heat up some oil and fry blended ingredients, curry powder, fish, dried prawns, coconut milk, kerisik, asam keping and coconut milk. Boil until the mixture is a little thick.
  3. Serve with spaghetti, sambal belacan and raw vegetables.

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