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Laksa Johor
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"
Ingredients
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
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
Serves...
4 - 5
A wonderful, fragrant broth that will fill you up!
Method
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.
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.
Laksa Johor
Boil and debone the fish to be ready to blend
Foodster's Verdict
Laksa Johor
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
Excellent recipe. Thanks guys. Please put up more laksa recipes.
by Riz Ainuddin February 16, 2012 8:36AM
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