Laksa Johor

by Aida Azizuddin on Fri, December 17, 2010

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

Serves 4 - 5 people

A wonderful, fragrant broth that will fill you up!

Foodster's Verdict

Laksa Johor


  • Preparation
    30 minutes
  • Total
    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)
    Green Beans
    Mint leaves
    Thai basil
    Sambal belacan
    Jeruk asin

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.