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Ingredients
- 20 portions
sambal belacan paste:
6 birds eye chili
12 red chilies
4 garlic cloves
10 g toasted belacan
4 to 6 calamansi lime juice
1 tsp salt
¼ cup vegetable oil
fish stock:
access prawn heads and shells
100 g - 150 g salted fish bones
2 L water
blended items (paste):
3 medium size red onions/ large shallots
8 large cloves garlic
2 inch ginger
3 inch galangal
6 sticks lemongrass
15 to 18 dried chilies (deseeded and soaked in hot water until soft)
2 inch fresh turmeric (or 1 heap tbsp turmeric powder)
2 cup dried prawns (soaked in some water to soften, washed and drained)
15 g dried shrimp paste (belacan)
blended items (fish paste):
4 tins tuna in vegetable oil
300 g to 400 g fresh prawns steamed or boil until cook (remove shells but save for stock)
other ingredients:
1.5 cup vegetable oil
300 ml coconut cream
2 heap tbsp meat curry powder
1/2 cup toasted roasted coconut (kerisik)
4 -6 tamarind slices
2 -3 tbsp palm sugar/ dark brown sugar
2 tbsp salt
Accompaniments and Garnish:
2 pkt spaghetti boiled and drizzled with some vegetable oil to prevent sticking
1 cucumber (julienne thinly)
3 cup fresh bean sprouts
½ cup citrus leaf/laksa leaves/ vietnames coriander thinly sliced (daun kesum)
2 cup long beans sliced thinly
1 large red onion sliced thinly
10 - 12 calamansi limes cut in half
1 cup pickled white raddish (chopped)
sambal belacan
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Laksa Johor
Laksa Johor is a special dish that is made during Raya. This year amidst the uncertainty of our current situation, with restrictive movement control, I am attempting to simplify this amazing Raya dish with a few pantry items.
- Hard
- 20 min
- 180 min
- 15 min
- 4 steps
- 37 Ingredients
- Hard
- 4 steps
- 37 Ingredients
- 20 min
- 180 min
- 15 min
Instructions
-
Prepare the Fish Stock and Sambal Belacan (can do a day in advance)
- In a large pot add in the prawn shell and the dried fish bones along with 2 litres of water and bring to a slow simmer and cook for about 1 to 2 hours.
- Strain the broth. Discard the prawn shell and fish bones and set the broth aside for later
- In a pan add in some oil and fry bird eye chili, red chili, garlic and belacan for about 1 to 2 minutes
- Next add all the ingredients blender with some salt and limejuice and blend until smooth
-
Prepare the blended mixture
- Blend the onions, garlic, ginger, galangal, lemongrass, dried chilies, fresh turmeric, and shrimp paste (belacan) with a bit of water until very smooth.
- Next blend together, the tuna along with the oil, dried prans and as well as the cooked prawn in batches. Blend until smooth. Add some water if too dry
-
Prepare the laksa paste and gravy
- To make the laksa paste. In a large pot, on a medium heat, add in the vegetable oil and fry the blended items for about 10 -15 minutes until the paste is thick, fragrant and slightly caramelized and deepened in colour. The paste will splatter so be careful●Next add in the curry powder and continue to cook for another 6 to 8 minutes until the oil rises to the top. Your laksa paste is done!
- To make the laksa gravy, add in blended fish and prawn and mix it into the laksa paste until combine
- Next add in the fish and prawn stock. Depending on how thick or runny you want it to be. I like to add in half first and adjust later
- Next add in the tamarind slices, salt and palm sugar and cook for about 10 minutes
- Lastly add in the coconut cream and the kerisik. Add moreof the fish and prawn stock if gravy is too thick.
- Cook it on a low fire for at least 1 hour to allow the gravy to develop in flavour. Cover with a lid but ajard slightly to allow steam to come out. Stir occasionally to avoid gravy sticking to the bottom
-
Prepare the Accompaniments and garnish
- Cook the pasta and dress with some oil to avoid it sticking together. Swirl pasta into individual portions and place on a large platter
- Prep all the vegetables. Juliene the cucumber, slice laksa leaves, cut the long beans, slice up red onion, chop up the preserved radish, slice the limes in half and dont forget the sambal belacan. Place everything in small bowls
Garnish and Serve!
To serve, ensure the laksa broth is hot. Place noodle into a bowl, pour laksa broth and top with all the fresh vegetables and a dunlop of sambal belacan and some lime
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Ingredients
- 20 portions
-
sambal belacan paste:
6 birds eye chili
-
12 red chilies
-
4 garlic cloves
-
10 g toasted belacan
-
4 to 6 calamansi lime juice
-
1 tsp salt
-
¼ cup vegetable oil
-
fish stock:
access prawn heads and shells
-
100 g - 150 g salted fish bones
-
2 L water
-
blended items (paste):
3 medium size red onions/ large shallots
-
8 large cloves garlic
-
2 inch ginger
-
3 inch galangal
-
6 sticks lemongrass
-
15 to 18 dried chilies (deseeded and soaked in hot water until soft)
-
2 inch fresh turmeric (or 1 heap tbsp turmeric powder)
-
2 cup dried prawns (soaked in some water to soften, washed and drained)
-
15 g dried shrimp paste (belacan)
-
blended items (fish paste):
4 tins tuna in vegetable oil
-
300 g to 400 g fresh prawns steamed or boil until cook (remove shells but save for stock)
-
other ingredients:
1.5 cup vegetable oil
-
300 ml coconut cream
-
2 heap tbsp meat curry powder
-
1/2 cup toasted roasted coconut (kerisik)
-
4 -6 tamarind slices
-
2 -3 tbsp palm sugar/ dark brown sugar
-
2 tbsp salt
-
Accompaniments and Garnish:
2 pkt spaghetti boiled and drizzled with some vegetable oil to prevent sticking
-
1 cucumber (julienne thinly)
-
3 cup fresh bean sprouts
-
½ cup citrus leaf/laksa leaves/ vietnames coriander thinly sliced (daun kesum)
-
2 cup long beans sliced thinly
-
1 large red onion sliced thinly
-
10 - 12 calamansi limes cut in half
-
1 cup pickled white raddish (chopped)
-
sambal belacan
Nutrition
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