LAKSA JOHOR SPECIAL

Ini memang favourite saya, kalau udah makan memang tak toleh depan belakang. Renyah sedikit menyediakanya tetapi memang berbaloi...ha..ha..siap berulang-ulang lagi. Untuk resipi ini saya masukkan isi udang yang direbus dan juga kurau masin yang dikisar. Rasanya resipi original laksa johor memang menggunakan dua bahan ini.

Kuahnya biasanya pekat so kena pandai adjust air rebusan ikan. Ulam-ulamanya lebih kurang sama dengan laksa lain cuma agak unik sedikit cara timun dipotong agak berlainan, taugeh pula sesuai dibiarkan mentah manakala aroma menarik laksa johor ini ialah daun selasih. 

Untuk tambah mantop sambal belacan dan perahan limau kasturi...perghhh

5.0 from 2 reviews

Laksa Johor Special

1 paket spaghetti 

1kg ikan sardin/selayang

¾ cawan rempah kari ikan Babas

½ cawan cili kering yg dikisar

100 g ikan kurau kering digoreng dan dikisar

200 g udang hidup direbus dan dikisar (kulit udang dikisar asing)

2 cawan santan pekat

3 cawan air

½ cawan minyak masak

1 sudu besar kerisik

Garam

Serbuk perasa

Bahan kisar:

5 batang serai

2 inci halia

2 inci lengkuas

5 biji bawang besar

Ulam ulam:

Timun

Taugeh

Daun kesum/daun selasih

Kacang panjang

Limau kasturi

Bawang besar 

Cara cara:

1. Ikan dibersihkan pastu rebus. Air rebusan simpan. Kisar ikan yg telah dibuang tulang dengan air kukusan ikan tadi. Ketepikan.
2. Panaskan periuk bubuh 1/2 cawan minyak dan masukkan bahan kisar. Tumis sampai naik bau. Masukkan rempah kari ikan dan tumis pantas selama satu minit. Masukkan 1/2 cawan air dan tumis lagi kira-kira lima minit.
3. Pastu masukkan cili kisar dan tumis lagi sampai terbit minyak. Bila terbit minyak, masukkan ikan dan isi udang yang telah dikisar. Kacau rata. Masukkan 3 cawan air rebusan ikan dan udang, masukkan 2 cawan santan. Bila dah mendidih, masukkan ikan kering dan kerisik.
4. Kuah laksa Johor agak pekat. Jadi kenalah agak agak jumlah air dengan kepekatan yang disukai.

Spaghetti:

Masak air dalam periuk. Bubuh garam dalam air rebusan tu. Bila telah mendidih, masukkan spaghetti dan rebus sehingga rasa dah kenyal, tapis dan siram air sejuk sehingga hilang panasnya atau cuci bawah air paip. Tos air nya dan tuang sedikit minyak supaya tak melekat.

Ulam ulam:

Ulam Laksa Johor ialah timun, taugeh, bawang besar diracik bulat bulat halus, daun selasih atau daun kesum, limau kasturi dan lobak asin. Kalau suka makan selasih boleh bubuh.

Sambal belacan:

Cili kering / cili hidup

Belacan bakar

Tumbuk cili bersama belacan bakar sehingga lumat.

Cara menghidang;

Bubuh spaghetti dalam mangkuk, taburkan ulam-ulam dan curahkan kuah. perah limau kasturi dan makan dengan sambal belacan.

Recipe Source :- PATYSKITCHEN

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in yotur own words, or simply link back to this post for the recipe. Thank You

SARAWAK LAKSA /LAKSA SARAWAK

This is incredible..I've tasted this laksa only once..and ever seen that. I've no chances to get the Laksa. i understand that Laksa Shake serve this laksa then again I never had the opportunity to try. When I saw the entry from DapurKuSayang, may urge for this Laksa came out of sudden. I'm lucky that my neice gave me 2 packs of the store bought Laksa Paste,...so I made a try. Wow it's great, but I was unable to make the judgment since I only tasted it once. Anyway...here's my Laksa...I used the store bought pasate..and if cant find the paste you can refer to-http://dayangjack.blogspot.com/2012/02/laksa-sarawak.html

Resepi Laksa Sarawak

Adapted from : http://dayangjack.blogspot.com/2012/02/laksa-sarawak.html

  

Pes Laksa Sarawak

Bahan-bahan : anggaran 200 gm

8 biji bawang merah*

4 ulas bawang putih*

10-12 tangkai cili kering*

1 inci lengkuas*

1 sk ketumbar

1 sk jintan manis

1 sk jintan putih

3 biji buah keras*

2-3 batang serai*

1 inci belacan bakar*

1/4 cawan kacang tanah (digoreng)

1/4 cawan bijan (digoreng tanpa minyak)

sedikit garam

sedikit minyak utk menumis

Cara-cara :

Kisar lumat bahan-bahan yang bertanda *.

Bahan-bahan seperti jintan manis/putih, ketumbar, kacang tanah dan bijan dikisar/ditumbuk halus terlebih dahulu sebelum disatukan dengan bahan-bahan bertanda *.

Panaskan minyak. Tumis bahan-bahan tadi sehingga keperangan. Tambah garam dan sedikit gula. Kacau rata-rata.

Simpan di dalam bekas yang bertutup dan masukkan ke dalam peti sejuk sekiranya ingin menyimpan lama.

Laksa Sarawak (Resepi II)

bahan-bahan : anggaran 6 orang makan

200 g pes atau perencah laksa 

isi ayam secukupnya (direbus dan dicarik halus)

1/2 kilo udang basah

1 bungkus mihun (direndam dan dicelur)

4 biji telur (didadarkan dan dihiris halus)

2 batang serai (diketuk)

200-250 ml santan pekat

garam dan gula secukup rasa

taugeh (dicelur)

sedikit daun ketumbar (diracik)

limau kasturi secukupnya (dibelah dua)

Cara-cara :

Sediakan 2 liter air dalam periuk. Jerangkan. Kemudian masukkan udang yang sudah dibersihkan bersama serai. Rebus hingga udang masak. Kemudian toskan udang. Air rebusan tadi jangan dibuang. Sebaliknya masukkan pes laksa dan kacau menggunakan api perlahan. (Boleh tambah air jika perlu).

Masukkan santan dan perasakan dengan garam dan sedikit gula.

Masukkan mihun ke dalam mangkuk, letakkan bahan-bahan seperti taugeh, telur, daun ketumbar, isi ayam dan telur. Tuangkan kuahnya dan perahkan dengan limau kasturi. Hidangkan panas-panas. Untuk menyedapkan lagi rasanya, masukkan sedikit sambal udang kering.

Resepi Sambal Udang Kering

bahan-bahan :

6 biji bawang merah (dikisar)

2 ulas bawang putih (dikisar)

sedikit belacan bakar (dikisar)

segenggam udang kering (dikisar/ditumbuk halus)

4-5 sudu makan cili kisar/cili giling secukupnya

sedikit air asam jawa

garam dan gula

Cara-cara :

Tumiskan bahan-bahan kisar dan cili kisar tadi hingga pecah minyak. Perasakan dengan garam dan gula dan masukkan air asam jawa. Kacau hingga pekat.

Menarik saya cuma merasanya sekalai aje, itu pun dibuat oleh adik saya...first time rasa tidak begitu minat sangat tapi bila tenguk di dapurKuDayang terasa teringin pula, mujur saya ada pes laksa Sarawak yang diberikan oleh anak saudara saya, jadi dengan panduan Dayang saya buat sedikit. Wah kali ini baru betul-betul dapat menikmatinya..taetapi saya tad ada juri yang boleh mengadilinya samada rasa dan cara saya betul atau tidak. Tapi tak apalah sekurang-kuranya hajat saya sudah sampai. Kepada yang ingin mencuba ada dua cara yang anda boleh pilih, satu dengan menggunakan pes yang siap ada dan yang kedua dengan membuat pes sendiri. Klik sini jika ingin mencuba pes yang disarankan oleh Dayang..- http://dayangjack.blogspot.com/2012/02/laksa-sarawak.html

Next Post - Apple Coffee Cake

SINGAPORE LAKSA LEMAK / LAKSA LEMAK SINGAPORE

This is heavenly good..a bowl of this laksa lemak at Secret Recipe will cost you RM15.90, OMG you can do it on your own,  it's simple.... I was inspired to cook this because I was craving for some Laksa after having it at Secret Recipe. I went through some Laksa recipes available on the Internet, I found this, sorry I've forgotten to note down the owner of the blog. However after going through her recipes I kidda confidence and like it so I follow her recipe with minor adjustment since I love the laksa to be hot and spicy, i added more chilies. Please note that this is a guideline only and the ingredients can be adjusted to suit your preferred taste.

Singapore Laksa Lemak

Ingredients & Method for Soup Stock/Base -

Enough chicken necks and bones to make a good stock – cleaned and boiled in a stock pot of approximately 7 litres of water. Simmer over low heat for as long as possible to get the most flavour. You can do the other stuff while this is simmering away. I used chicken breast - you can shred the meat for garnishing later / Untuk membuat air rebusan gunakan tolong ayam..seperti leher atau mungkin dada ayam..boleh digunakan semasa hiasan nanti. Ini untuk mendapatkan kemanisan pada kuahnya nanti.

Meanwhile, blend the following ingredients to make up the spicy flavour to the soup -

Ingredients to be blended with some water – to spice up the soup -/ Bahan untuk diblend

10 fresh red chilli – deseeded if you want to reduce the spicyness / 10 biji cili merah

20  dried red chilli / 20 tangkai cili kering.

25 shallots / 25 bawang merah

2 inch knob of fresh turmeric, or 2 tbsps of turmeric powder / 2" kunyit hidup

2 inch knob of lengkuas or galangal / 2 " lengkuas

2 inch knob of fresh ginger / 2" halia

1 tbsp of toasted belacan powder/shrimp paste / 1 sudu besar belacan bakar

10 candlenuts or buah keras / 10 biji buah keras

1 cup of dried prawns/shrimps – rinsed and soaked in some water for 20 minutes. Thereafter, pour the liquid into the simmering soup stock / 1 cawan udang kering rendam, tos dan masukkan airnya dalam air rebusan ayam

Other ingredients -/ Bahan Lain

4 stalks lemon grass - use the bottom 5 inches, bruised or smashed to release the aromatic oils / 4 batang serai dititk

Fresh Santan or Coconut from 3 coconuts, or 3 cups coconut milk – this depends on your preference but more santan means a thicker soup/ 3 cawan santan pekat

2 Bunga Kantan or Torch Ginger Flower – stalks removed, flower bud halved/ 2 tangkai bunga kantan. Can also add Vietnamese Basil Leave/ daun kesum / boleh juga masukkan daun kesum kalau suka

1.5 kg fresh Laksa Noodles, or cooked Meehoon/Rice Vermicelli, or cooked spaghetti, or cooked fresh mee / 1.5 laksa, bihun atau mee kuning

Ingredients for Garnishings/Toppings –

Chicken breast shred and rub salt and pepper / dada ayam di carik

20 fish balls / 20 bebola ikan

3 large fishcakes / 3 fishcake

1/2 kg fresh prawns/shrimps – peeled, cleaned and seasoned with some salt and pepper. The shells are dropped into the soup stock to simmer with chicken bones/ Udang segar dicelur dalam kuah dahulu

Some bean sprouts, blanched in boiling water for 2 minutes/ Taugeh celur

20 fried beancurd puffs or taufoo pok – put into boiling water for 1 minute, remove from water and squeezed dry to remove the oil in them / 20 biji tofu kering celur dalam air panas..tos dan keringkan

Method -

Heat up the 2 cups of oil in a wok and then fry the blended spices for about 10 to 15 minutes, until fragrant. Remember to keep stirring to avoid burning. / Panaskan dua cawan minyak dan tumis bahan blend, tumis sehingga garing dan naik minyak

Bring up the fire to high for the soup pot and add in the fried blended spices. / Panaskan soup pada api yang tinggi dan masukkan bahan tumis tadi

Add in the bruised lemon grass and bunga kantan or torch ginger flower./ Masukkan serai yang ditik, bunga kantan atau dau kesum

Bring the soup to a rolling boil and simmer over medium heat for about 20 minutes./ Renehkan sup selama 20 minit

Bring to high heat again and add in the coconut milk./ Masukkan santan

Add in about 4 tbsps of salt and 2 tbsps of sugar. Check the taste of the soup and adjust seasonings accordingly. The soup should be more salty than normal because it has to balance with the bland taste of the noodles./ Masukan garam dan gula secukup rasa

Lastly, add in the fried beancurd puffs/taufoo poks./Masukkan tofu kering

To cook the laksa noodles (only this type of noodles are cooked this way) – place some laksa noodles into a serving bowl (for one person), pour some hot laksa soup over and swish the noodles in the soup. Pour back the soup into the pot and scoop out more hot soup over the laksa in the bowl. Repeat this 2 to 3 times to heat up the laksa noodles thoroughly. / Celur laksa dan bahan-bahan hiasan yang lain dan letak sebelah.

To serve, pour some hot, spicy, yummy laksa soup over the noodles (or other cooked noodles/meehoon/spaghetti)…..garnish with the various available topping…and Voila! Your very own homecooked Laksa.

It goes very well with some Prawn Sambal (Chili Paste) and a squeeze of lime. Below is my recipe for the Dried Prawn Sambal -

Dried Prawn Sambal /   Sambal Kering

6 shallots, peeled and chopped finely / 6 biji bawang merah

6 cloves garlic, peeled and chopped finely / 6 ulas bawang putih

20 dried chillis, soaked in hot water and pounded or blended / 20 tangkai cili kering direndam dulu

1 tbsp of toasted belacan or shrimp paste / 1 sdb belacan yang dibakar

1/2 cup of dried prawns, soaked in water, then chopped finely. Liquid is to be used in the soup stock / 1/2 cawan udang kering

salt and sugar to taste / garam dan gula secukup rasa

1 cup oil / 1 cwan minyak

Method -

In a wok, heat up the oil and fry the chopped garlic and shallots until golden brown. Remove garlic and shallots only, leaving the oil behind.

Now add in the chopped dried shrimps and fry for about 2 minutes, until aromatic.

Add in the pounded or blended dried chilli and fry for about 2 minutes with the prawns.

Next add back the golden shallots and garlic, and the toasted belacan or shrimp paste.

Mix everything thoroughly, add in 2 tbsps of sugar and enough salt to taste. Remove and set aside in a bowl.

To serve this sambal, put some into a soy sauce plate, and squeeze some lime juice over it. Wow, this just whets the appetite!

Pernah makan Laksa Lemak Singapor ??? Kalau belum boleh cuba semangkuk di Secret resipi..harga semangkuk lebih kurang RM15.90. Saya memang kerap makan laksa ini ketika bertugas di Honeywell Singapore..kalau lunch itu yang saya cari dan boleh dikatakan tak pernah jemu...Tetapi sejak kebelakangan ni kurang mendapat kesempatan untuk makan. Cuma bila buntu memikirkan juadah Idil Fitri..saya teringat dan kebetulan teringin sangat hendak makan Laksa Lemak Singapore ini. Biasalah cari di net dan jumpa resipi ini..saya lupa nak catit laman webnya tetapi bila go through bahan-bahanya saya yakin dan saya buat sedikit olahan untuk sesuaikan dengan tekak saya yang sukakan pedas sedikit.

Banyak cara untuk menyiapkan laksa ini bergantung kepada selera masing-masing. Laksa Lemak yang di Secret resipi itu agak simple bahanya..banyak menekakan pada tofu kering tetapi kalau hendak makan dirumah bolehlah tambah ramuanya seperti udang, fish kek, fish ball dan isi ayam. Laksa ini bertambah mantap dengan sambal udang keringnya. Terdapat dua cara membuatnya samada blend semua bahan dan tumis atau ikut cara di atas. Apa pun Laksa ini memang sedap dan banyak juga persamaanya dengan Laksa Nyonya..so selamat mencuba

Next Post - Step by Step Macaroons

KELANTAN DELIGHTS - LAKSA KELANTAN

Laksa is a type of noodle famous in Malaysia. There are a few variations of  Laksa, The Northern Region version, the Southern Region version, the east coast version and the Peranakan Chinese version. This laksa is the East Coast Malaysia version. Kelantan is one of the state in East Coast Malaysa.

Kelantan laksa (Malay: Laksa Kelantan) is the easiest laksa recipe that is famous among peoples from the town of Kota Bharu of the Kelantanstate, located at the east coast of Peninsular Malaysia. The main ingredient of Kelantan Laksa's sauce is 'ikan kembong' or round scad mackerel that are boiled and minced. The minced fish are fried with onions, garlic, ginger, datil pepper, belacan, 'kantan' flower, Vietnamese coriander or 'daun kesum', lemon grass and dried tamarind slice. Coconut milk will then be added as the final ingredient and stirred until it is all mixed up and becomes thick. Kelantan Laksa is served just like the Italian spaghetti by adding 'ulam' (raw vegetables) and blended chili on the side. Another variable of Kelantan Laksa is 'Laksam'. The sauce's recipe are exactly the same but the noodles are a bit bigger and flat.

This Laksa Kelantan is creamy and tasty and normally serve with sambal and lime wedges.

Laksa Kelantan

3kg laksa noodles

1kg ikan kembung
1kg thick coconut milk
3 stalks lemongrass

15 shallots

3 cloves garlic

3 slices dried tamarind

palm sugar and salt to taste

Garnishing:

1 cucumber, pared and julienned

300g beansprout

2 onions, finely sliced

2 bunga kantan, finely cut

15 stalks daun kesum, finely cut

Directions

Boil fish with two bowls of water, dried tamarind slice (to remove the fishy odour) and 1 teaspoon salt. Let cool, debone and flake the fish. Pound it.

Blend the lemongrass, shallots and garlic finely.

Add 1 bowl of thick coconut milk to 3 bowls of water. Boil the mixture with the blended ingredients and two slices of dried tamarind over a low fire, stirring constantly. When a layer of oil surfaces, add pounded fish with salt and palm sugar. Continue to stir. 

Add thick coconut milk slowly until required thickness is achieved. To serve, pour the laksa gravy over the noodles and garnish with the sliced vegetables

Serve best with sambal

The Sambal

15 dried chilies soaked and pounded to form fine paste

Buat laksa ini dah lama tetapi tersadai dalam folder begitu lama sekali dan banyak kali tertinggal. Saya suka laksa ini...tetapi anak-anak kurang berminat. Jarang saya buat laksa ini kecuali kalau berkumpul dengan kawan-kawan lama...geng-geng saya suka laksa ini dan bila berkumpul inilah yang akan menjadi menu utama. Semasa saya di U dulu laksa ini kerap menjadi menu hujung minggu kami. Saya berlajar membuat Laksa ini dari teman di U saya. Bahan yang digunakan untuk membuat Laksa Kelantan adalah lebih kurang sama dengan Laksa Penang cuma bezanya terletak pada kuahnya yang berlemak. Kalau Laksa Penang masam..laksa Kelantan pula lemak dan berkrim. Menggunakan banyak santan kelapa dan kuahnya juga berwarna putih. Kalau yang suka pedas..ada yang masukkan sedikit lada hitam dalam kuah laksa ini. Sedap makan bersama sambal dan perahan limau.

Next Post - Garlic Parmesan Pull Apart Bread

NYONYA LAKSA LEMAK

Laksa lemak, also known as Nyonya laksa, is a type of curry laksa with a particularly rich and sweet coconut gravy. Lemak is a Malay culinary term which refers to the presence of coconut milk.

The laksa was fiery, delicious, and bursting with seafood. This laksa is popular among Malaysian and Singaporean. Originated from the Peranakan this Laksa is difficult to find here in Ipoh, I only know there's one restuarant - The Becon Point serves this Laksa, once a while if I crave for the Laksa, I just drop by have one wonderful bowl.

I came across the recipe from Chef Wan - BEST WAN, TV program.  Heavily adapted the recipe and made this sometimes over the weekend.

Ingredients

For the rempah (spice paste)

• 15 dried red chillies (soaked in warm water)
• 9 candlenuts
• 2-inch knob of galangal, peeled
• 2-inch knob of garlic, peeled
• 7 cloves of garlic, peeled
• 9  shallots, diced
• 3 lemongrass, trimmed of woody bits
• 2 inch knob of fresh turmeric, peeled (or 1 tsp turmeric powder)
• 60g dried shrimps
• 2 tbsp shrimp paste (Belacan)
• 2 tbsp coriander seeds

For the laksa gravy

• 800ml coconut milk (2 cans)
• 12 fresh king prawns, shell on (heads too if poss)
• 4 tbsp oil
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 200g fish balls, halved
• 200g ready-made fishcake, sliced
• 1 cup boiled cockles
• 200g squid rings

To serve

• 400g rice vermicelli noodles
• Beancurd puff, optional (aka tau pok)

To garnish

• 4 hard-boiled eggs, sliced into wedges
• Pack of bean sprouts, washed, topped and tailed
• ½ cucumber, deseeded and sliced into matchsticks
• Sprigs of Vietnamese mint, shredded (aka laksa leaf or rau ram)
• Small bunch of spring onions, slivered
• Red chillies, sliced
• Lime wedges

Method

1. Toast the coriander seeds by tossing them in a hot, dry frying pan till fragrant (takes a minute or two).
2. Toast the belacan by wrapping in some foil and heating in the same dry frying pan till fragrant (takes a few minutes).
3. Blend all the ingredients for the rempah (including the toasted coriander seeds and belacan) till they form a smooth paste.
4. Peel and clean the prawns, but keep the shells. Set them to one side.
5. Heat the oil in a deep saucepan and fry the rempah until the oil separates (the oil should be red).
6. Add the prawn shells to the saucepan and fry till they turn pink.
7. Add the coconut milk, sugar, fish sauce and 500ml water and simmer for 20 minutes. This is your laksa gravy.
8. Meanwhile, soak the vermicelli noodles in just-boiled water for those same 20 minutes and then drain, untangle and set to one side.
9. Remove the prawn shells from the laksa gravy and discard. Add the fish cake and fish balls, and simmer the laksa gravy for 10 minutes.
10. Split the noodles into bowls for serving. Add the peeled prawns, cockles, squid rings and (if using) the beancurd puffs to the laksa gravy, and heat till piping hot, and the seafood cooks through.
11. Ladle the laksa gravy onto the noodles, making sure each bowl has a bit of everything.
12. Scatter some garnishes on top of each bowl and eat.

__________________________________________________________________

Resipi dari Chef Wan melalui program TV nya - BEST WAN. Saya memang tertarik dengan cara penyediaannya. Laksa ini susah nak dicari. Di Ipoh ni saya cuma dapat kesan satu restuarant aje - The Becon Point yang menyediakan Laksa ini. Kalau dah berhajat sangat di situlah saya selalu melepaskan geram, tapi kalau hendakkan lebih banyak bahan kenalah buat sendiri. Laksa ini banyak menggunakan seafood seperti udang, sotong dan kerang. keenakkanya ditambahkan lagi dengan sambal. Weee.......ini betul-betul mak mertua lalu tak sedar.

Ini cubaan pertama saya berpandukan kepada resipi yang Chef Wan share. Cukup sedap, lemak, pedas dan cukup menyelerakan.

Next Post - Almond Toffee Muffin

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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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