Laksa Johor

Laksa Johor is a famous Southern Peninsular Malaysian spaghetti served with creamy fish paste gravy flavoured with local herbs like Polygonum, Ginger Buds and Mint Leaves.
From top left: Polygonum, Ginger Flower, Mint & Kasturi Lime
{Dari kiri atas: Daun Kesum, Bunga Kantan, Daun Pudina & Limau Kasturi}
From bottom left: Bean Sprout, Cucumber & Long Beans
{Dari kiri bawah: Taugeh, Timun & Kacang Panjang}

Let's cook the scrumptious Laksa Johor with me and make sure you have all the ingredients ready.

Source: Roz@HomeKreation  
INGREDIENTS TO MAKE GRAVY:
1 packet of Spaghetti - boil until tender & drain
1 kg Fish (Mackerel or others)
4 tbsp Oil
5 tsp Corriander seeds (biji ketumbar)*
3 tsp Cumin seeds (jintan putih)*
2 tsp Fennel seeds (jintan manis)*
4 tsp Curry powder*
4 tsp Chilli powder*
6 Shallots*
½ inch Ginger*
a bit of Galangal (Lengkuas)*
5 tsp Chilli paste* (*blended)
4-5 liter Coconut Cream
5 tsp Palm Sugar (gula merah)
4 pieces dried Tamarind
3 tbsp roasted Coconut paste (Kerisik)

METHOD:
1. Clean fish & grill until dry. Flake off the bones and pound.
Grind the bones with some water & filter the bone stock.
{Panggang ikan kembung & tumbuk isi nya. Tulang nya di kisar & tapis}

2. Heat oil in a big pot. Fry blended ingredients until fragrant.
Add in coconut cream & stir until boiled.
Add Salt, palm sugar, tamarind, pounded fishflakes & roasted coconut paste.
Boil a bit longer until the taste are well blended.
{Panaskan minyak, tumis bhn2 yg di kisar bertanda* sehingga harum. Masukkan santan & kacau sehingga menggelegak. Masukkan kesemua bhn2 lain}

3. Serve spaghetti with gravy & with garnish ingredients shown in the photo above.
{Hidangkan spageti dgn kuah & bhn tabur spt dlm gambar di atas}