Laksa Johor
South Malaysia favourite fish gravy noodles with shredded julienne of cucumber, bean sprouts, bitter and lime leaves accompanied with spiced prawn paste sauce.
About this dish: Laksa`s are spicy, fragrant soups popular in South East Asia. There are many different versions. This one is not too spicy and is unique to Malaysia. Johor is the name of Malaysia’s southernmost state.
Tip from the chef: This dish can also be cooked with normal spaghetti instead (but not al dente cooked).
Remark: Laksa noodles are made out of rice flour and can be bought in any special Malaysian food stores. Unfortunately the three types of leaves are only available in South East Asia.
Preparation time: 120 minutes.
Actual cooking time: 20 minutes.
For the sauce Ingredients:
1 kg mackerel fish with skin
25 gram cumin powder
25 gram fennel powder
10 gram coriander powder
25 gram dried chilli
50 gram whole shallots
25 gram ginger slice
25 gram turmeric root
25 gram garlic cloves
25 gram lemongrass
15 gram coriander root
50 gram dried shrimps
2 gram fenugreek
50 ml tamarind juice
40 gram shrimp paste
250 mil coconut cream
3 pc ginger flower
1 bunch polygonum leaves
200 ml palm oil
1 kg cooked laksa noodles
20 gram galangal
Method:
Boil the whole fish in water until cooked. Remove the skin and the bones carefully and set aside. Then blend the onions, shallots, lemongrass, galangal and ginger to a paste. Heat the oil and sauté the paste. Add the fish stock and simmer for 10 51 minutes. Then add the shrimp paste, tamarind juice, ginger flower, the leaves and the remaining ingredients and simmer the stock again for 20 minutes. Ensure the right consistency is achieved the sauce should be a little bit thick).
Garnish:
Cucumber julienne, sliced local herb (daun selom), onion julienne, bean sprouts, sliced long beans, thin sliced ginger flower, sliced red chilli, lime, tamarind chilli paste and deep fried local herb leaf (daun kadok).
C-Right 2014 Langkawi Gazette
