Laksa Johor

Name: Laksa Johor
Cuisine: Malaysian
Ingredients: Laksa leaves 8 sprigs, chopped; Garlic 3 cloves, peeled and pounded; Dried prawns (shrimps) 5 Tbsp, soaked, drained and pounded; Lime juice ½ tsp; Cucumber 1, julienned; Salt to taste; Dried prawn (shrimp) paste (belacan) 1 tsp, toasted; Red chillies 3, seeded; Kalamansi limes 10, halved; Shallots 10, peeled and pounded; Spaghetti 500 g (1 lb 1½ oz), cooked; Pounded roasted grated or desiccated coconut (kerisik) 70 g (2½ oz); Vegetable oil 4 Tbsp; Ginger 1-cm (½-in) knob, peeled and chopped; Galangal 1-cm (½-in) knob, peeled and bruised; Mackerel fillet 1 kg (2 lb, 3 oz), poached and minced; Dried sour fruit (asam gelugor) 5; Prawns (shrimps) 300 g (10½ oz), cleaned, shelled and finely minced; Long beans 100 g (3½ oz), sliced; Store-bought coconut cream 1 litre (32 fl oz / 4 cups); Lemongrass 3 stalks, bruised; Onions 2, peeled and sliced; Bean sprouts 100 g (3½ oz), tailed; Fish curry powder 4 heaped Tbsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp
Ginger 1-cm (½-in)

Asia
Malaysia
Fish course
Pescatarian
Noodles
South East Asia

Method

Combine ingredients for sambal belacan in a food processor and blend until smooth. Set aside.
Heat the oil in a heavy pot and fry the ginger, shallots, garlic and dried prawns until fragrant. Add the curry powder and fry for 2 minutes.
Add the prawns, coconut cream, lemongrass and galangal. Leave to simmer.
Add the mackerel and dried so