Tuesday, June 21, 2011

LAKSA JOHOR

Laksa is an all time favorite dish among Malaysian and South East Asian. In Malaysia almost every states have their own laksa version, some are sourish, some creamy and some even spicy with lots of herbs.

I have a few collection of laksa recipes, Laksa Perlis, Laksa Kedah, Laksa Teluk Kecai, Penang Asam Laksa, Laksa Kuala Kangsar, Laksa Lemak Nyonya, Laksa Johor, Laksa Singapore, Tom Yam Laksa, Thai Creamy Laksa, Laksa Kelatan and Laksa Sarawak. Have tested almost all and this Laksa Johor is one of my favorite.

Different from other laksa, Laksa Johor used spaghetti instead of the normal thick rice noodles.Typical characteristics of Johorean this Laksa Johor include generous amount of coconut milk and loads of fresh herbs (ulam) and spices. Basil Leaf is one of the herbs that made a distinct flavor in this Laksa. So let's see how I made my Laksa Johor.

Laksa Johor Gravy

  • 400g boneless fish fillet (king mackerel/tenggiri - cooked and blended the fish retain the soup / 400 gm isi ikan tenggiri rebus dan hancurkan simpan air rebusan
  • 100g shelled prawns and chopped / 100 g udang hidup dibuang kulit dan dicincang halus
  • 3 tbsp fried dried fish grind finely / 3 sdb isi ikan kurau kering yang digoreng dan dikisar halus
  • 1" galangal - crushed / 1 " lengkuas dititik
  • 3 pcs tamarind apple slice/ 3 keping asam keping
  • 2 cups thick coconutmilk / 2 cawan santan pekat
  • 700 ml fish brooth / 700 ml air rebusan ikan
  • 1/2 cup coconut paste / 1/2 cawan kerisik
  • salts and sugar to taste
  • 1ladle cooking oil / 1 senduk minyak masak
       For the Paste
  • 9 shallots/ 9 ulas bawang merah
  • 5 cloves of garlic / 5 ulas bawang putih
  • 3 stalk lemon grass / 3 batang serai
  • 1 cm ginger/ 1 cm halia
  • 5 candlenuts / 5 biji buah keras
  • 1 packet fish curry powder/ 1 packet fish curry powder
  • 3 tbs chilli paste  / 3 sdb pes cili
      Blend all ingredients into a wet paste / Blend semua bahan menjadikannya
      sebagai pes basah.

      PREPARATIONS
  1. Heat up oil / Panaskan minyak
  2. Sautee the blended ingredients. / Tumis pes basah sehingga naik baunya dan gareng
  3. Once golden, add in a packet of fish curry & some chilly paste. Sautee again until the paste is cooked./ Masukkan rempah kari ikan dan pes chili, tumis lagi sehingga benar-benar gareng dan naik baunya
  4. After that, add in  grinded dried fish. Stir well. / Masukkan ikan kering kurau yang dikisar halus
  5. Next is to join in the broth & 1 inch & a half of lightly pounded galangal (lengkuas - pale yellow rootstalk with pink skin /  Masukkan air rebusan ikan dan lengkuas.Kacau rata, biar mendidih.
  6. Add grinded fish, grinded shrimps and coconut milk / Masukkan isi ikan, isi udang dan santan.
  7. Add the tamarind apple slice, salts and sugar to taste / Masukkan asam keping, garam dan gula secukup rasa.
  8. Next is to combine a packet of coconut paste (kerisik) into the pot./ Masukkan kerisik
  9. Simmer for a 5-8 minutes / Masak lagi 5-8 minit atau sehingga naik minyak

FOR THE SPAGHETTI AND GARNISHING

  • 4 long beans, finely sliced/ 4 kacang panjang dihiris nipis dan membulat
  • 1 cup raw beansprouts / 1 cawan taugeh mentah
  • 1 cup finely shredded cucumber  1 cawan timun dihiris nipis
  • 1 cup finely sliced big onion / 1 biji bawang besar dihiris nipis
  • 3 strig basil leave chopped / 3 tangkai daun selasih dihiris halus
 


Spaghetti - The Laksa
Bring the water to a boil. Add the olive oil and salt, then the spaghetti.

I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety.
Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. 

Now put out the whole lot into a colander which you have placed in your sink. 

Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander).
Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. 

The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner.

Take small portions of spaghetti and "twirl" with a fork to make small, neat piles.

To serve, place spaghetti pile in a bowl, ladle

Top with garnishes. 

Pour the Laksa gravy calamansi and sambal.
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Yang ini kalau saya makan memang susah hendak berhenti, memang favorite bangat, tapi sayang di sebelah utara ini susah dapat, semasa di Penang kerap juga makan di Queensbay atau Gurney Plaza, sana ada Laksa Shake, so sekarang kalau betul-betul teringin kena buat sendiri atau drive ke Penang. Waduh.... 1 jam drive baru nak boleh makan...so jawabnya buat sendiri. Kalau buat sendiri pula sambutanya kurang pula di rumah. Anak-anak lebih gemar makan laksa Penang. So sesekali tu terutama kalau adik-adik atau saudara mara berkunjung ke rumah, saya buatlah laksa ni. Sedap makan ramai-ramai.

Ini cara menghiris timun yang betul untuk Laksa Johor
Laksa ni sedap makan dengan sambal. saya tak masukkan resipi sambalnya kerana ramai dah arif tentang sambalnya, macam sambal belacan. Perah limau kasturi perghhh..... memang enak bangat. Untuk ramuan atasnya bergantung lah dengan apa yang ada, tetapi kalau nak betul-betul authentic jangan sekali-sekali tinggalkan daun selasih... daun inilah yang membangitkan rasa laksa Johor, taugeh biar mentah dan timun jangan hiris macam saya, hirisan sebenar bukan macam tu, ini kerja anak dara saya sebut aje buat laksa dia hiris timun cara Laksa Penang. Cara hirisan timun laksa Johor lain ya, kulit dibuat dan timun kopek secara clockwise kemudian hiris halus.

Next Post - Breakfast Menu.
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