With a unique addition of perfectly al dente pasta, served in gravy that’s made using mackerel and lots of aromatic herbs and spices, the Laksa Johor is a sure delight that you must try preparing for your loved ones
Good to Know
For a lighter version of the Laksa Johor, substitute coconut milk with low fat milk.
|100 g||prawn (deveined and shelled if preferred)|
|3 pieces||dried tamarind|
|1||torch ginger flower|
|4 tablespoons||chilli paste|
|4 tablespoons||curry powder|
|2 tablespoons||dried shrimps, soaked|
|1 litre||fish stock (stock from the ingredients that were boiled earlier on)|
|100 ml||thin coconut milk|
|1 ½ tablespoons||MAGGI® CukupRasa™|
|500 g||spaghetti, pre-boiled|
|Beansprouts, remove ends, rinse and dry|
|Long beans, finely sliced|
|Laksa leaf, sliced|
|Basil leaf, sliced|
|Sambal belacan, to be served with the noodles|
In a stock pot, boil the mackerel, prawn, dried tamarind and bunga kantan in 2 litres of water for 20 minutes or until the fish and prawns are cooked.
- When the ingredients are cooked, separate the flesh of the fish from the bones and pound the prawns and set the seafood and broth aside.
- Next, heat oil in a small pot and stir fry the onion, garlic, galangal and lemongrass until fragrant. Sprinkle in the chilli paste and curry powder, add the dried shrimps and stir fry until the oil separates.
- Then, add the fish stock, thin coconut milk, MAGGI® CukupRasa™ and sugar. Let the ingredients come to a boil.
Flake the flesh of the fish and add it into the pot, along with the pounded prawns and allow the ingredients to boil and simmer for another 10 minutes or until the gravy thickens.
Finally, place the pre-cooked spaghetti into separate bowls and pour over the gravy. Top the noodles with the garnishing and add on the side some sambal belacan and lime. Enjoy!
Energy 410 Kcal