This laksa uses a lot of leaves and herbs you would get in a Malay garden. When I was a young girl, my grandma in the midst of cooking something in her kitchen would holler out and I would go out and pluck the leaves and herbs she needs for her cooking
” Broth must be made by one person only ”
Laksa Johor
Print ThisIngredients
Ingredients for broth:
-
- 1 ½ (375ml) oil
-
- 800g mackerel/ ikan parang (7-8 fishes)
-
- 150g kerisik
-
- 400ml santan
-
- 150g kerisik
-
- 300g onions (about 5)
-
- 50g garlic (about 12)
-
- 20g ginger (3 inches)
-
- 2 liters fish stock 2 liters
-
- 2 stalks lemongrass
-
- 10g belacan
-
- 4 pieces of assam keping
-
- 3 tbs chili boh
-
- 4 tbs curry powder
-
- 1 tsp rempah ratus (fenugreek, mustard seed, fennel, cumin)
Stuff that goes in the laksa:
-
- 1 packet spaghetti
-
- Daun kesum (Vietnamese mint)
-
- Bunga kantan (Torch Ginger)
-
- Beansprouts
-
- Green Beans
-
- Onions
-
- Cucumbers
-
- Lime
-
- Mint leaves
-
- Thai basil
-
- Sambal belacan
-
- Jeruk asin
Instructions
- Boil fish in 2 liters of water for 15-20 minutes.
- Once boiled, debone it and blend with 500ml of the fish stock. Blend onions, garlic, lemongrass, ginger, belacan with 300ml water.
- Heat up oil, fry blended ingredients until pecah minyak. Add cilli and rempah with some salt, fry until a little crispy (about 5 mins).
- Pour in stock first or else it would curdle. Close and let simmer on medium (3-5 mins) until it boils.
- Stir in blended fish and assam keping.
- Add in santan with ¼ cups more of water and finally kerisik. Stir it around to make sure the kerisik dissolves in the broth.
- Lower fire to the lowest simmer for 15-20 minutes. Add salt to taste.
Assembling it with the rest of the ingredients:
- Start with the spaghetti and slowly layer it with all the vegetables and herbs.
- Then ladle in a generous amount of broth and eat it with sambal belacan.
- Just before eating it, squeeze some lime over it so it cuts through the richness of this laksa.
Notes
A wonderful, fragrant broth that will fill you up!