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

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

Laksa Johor

Ingredients

Method

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