Laksa Johor
The Laksa Johor is a unique mixture of the East and West. It is often referred to as the Malaysian version of the Italian Spaghetti served in its thick Fish Meat Curry Sauce. The Laksa also cast beautiful variation of sliced aromatic herbs , a dash of Sambal Belacan ( Pounded Chili Prawn Paste ) to be eaten with. Its delicious authentic taste , made of Wolf Herring fish meat ( Ikan Parang ), with mixtures of spices. Once tried you will always be hooked to it. The use of Asam Gelugor ( Garcinia Atroviridis ) balanced the nauseating taste developed by the thick coconut milk . However , if unavailable can be substituted with the tamarind juice instead .
The Ingredients
1 kg of Wolf Herring or Mackerel or Ikan kembung - boiled. Once tender, leave it to cool. Saparate the meat & finely mince it. Blend the fish bones with water to extract the fresh fish stock from it.
Blend :
- 100 grams of shallot
- 10 cloves of garlic
- 2 inches of ginger
- 4-5 stalks of lemongrass
- 1 cm of galangal
- 15 pieces of dried chili - wash and boil to soften or 3 tablespoon of dried chili paste
- 2 tblspoon of anchovies
- 2 tblspoon of dried prawns
- A small of piece of fermented fish ( Kurau or Threadfin Salmon )
- 1 kg of thick fresh coconut milk
- 1 packet ( 60 grams ) of fish curry powder
- 1 packet ( 60 grams ) of meat curry powder
- 15 grams of Kerisik ( Toasted Freshly Grated Coconut , pounded until oil surfaced )
- 8 pieces of Asam Gelugor
- Salt and palm sugar to taste.
- Cook the coconut milk with the pounded fish meat over low heat . Stir to avoid lumps. Once the milk begins to bubble or boil , turn off the heat and leave it aside.
- Heat enough oil in a pot and sautéed the blended ingredients. Stir . Leave it to simmer.
- Mix the curry powder with water and stir into the sautéed spices. The water will prevent the curry powder from burning due to the existing heat.
- Continue to simmer until it becomes fragrant and oil starts to surface .
- Mix in the fish stock , a strands of the Vietnamese mint leaves with a stalk of shredded fresh ginger flower and the asam gelugor. Stir and leave it to boil.
- Once the mixtures begin to boil, add in the cooked coconut milk. Stir and add the Kerisik. Continue stirring to ensure the paste are thoroughly combine .
- Leave it to simmer over a low heat. The slow cooking process will allow the spices to be absorbed and well mix in the gravy.
- Add in enough salt and palm sugar to taste.
- The laksa gravy is ready once the color changes to deep brownish and the oil derived from the Kerisik starts forming on top of the gravy.
- A stack of fresh Vietnamese Mint leaves
- A stack of fresh mint leaves
- A stack of fresh Basil
- 2 stalks of fresh Red Ginger Flower
- 3 big red onions
- A cucumber
- Fresh cleaned bean sprouts
- Calamansi ( halves )
- Sambal Belacan ( Pounded Chili Prawn Paste ) - 3 long finger type red chilis, a t/spoon of grilled prawn paste, a bit of salt . Pounded in a mortar or blended by adding a bit of the tamarind juice.
- A small bowl of Jeruk masin or chaipo
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