Serves 4 people
8 prawns
150 g indian mackerel (ikan kembung) - boiled and flaked
500 g wolf herring (ikan parang) - grilled or boiled and flaked
100 g salted fish (ikan masin)
15 g meat curry powder (mixed with water to form a paste)
2 cups seafood stock (store bought)
1 cup laksa paste (store bought)
1 L coconut milk
200 g spaghetti (boiled until cooked)
½ cup desiccated coconut (roasted and pounded)
½ cup tamarind juice (mix tamarind pulp with hot water, strained)
10 laksa leaves (finely chopped and substitute with vietnamese mint leaves)
5 mint leaves (finely chopped)
2 cucumbers (peeled, seeds removed and sliced into thin narrow strips)
250 g bean sprouts (tau ge)
200 g long beans (sliced thinly)
15 basil leaves (finely chopped)
2 calamansi limes (halved)
125 ml vegetable oil
salt (to taste)
pepper (to taste)

Recipe Courtesy of
Asian Food Network

Johor Laksa

A unique fusion of east and west, this rendition of a traditional Malaysian curry noodle features spaghetti noodles and coconut milk, which gives a creamier texture.

Difficulty: Hard

Preparation: 120 min
Cook: 45 min
Clean up: 20 min

Steps: 3 steps
21 Ingredients

Difficulty: Hard
Steps: 3 steps
21 Ingredients

Preparation: 120 min
Cook: 45 min
Clean up: 20 min

Instructions

Fry laksa paste with meat powder
- In a deep large pan on medium-high heat, heat 125 ml vegetable oil and fry paste until fragrant.
- Add in meat curry powder and fry until fragrant and oil begins to appear on the surface.

Cook the seafood
- Add in all flaked fish, dried fish, prawns, coconut milk, seafood stock, laksa leaves, 5 mint leaves, tamarind juice and desiccated coconut. Season to taste with salt and pepper.
Recommendation

+2
Mango Yoghurt Curry

Ramly Inspired Burger

Penang Char Kuey Teow

KL Hokkien Mee

Simmer gravy
- Simmer over low heat for 20 minutes until gravy thickens.

Assemble and Serve

Serve hot laksa gravy over cooked spaghetti, cucumber strips, bean sprouts, sliced long beans, finely chopped basil leaves and calamansi lime halves.

Prev Recipe

Ayam Masak Merah

Next Recipe

Tamarind Chilli Beef Stew (Asam Pedas Daging)

Categories:

Reviews

Name: Johor Laksa
Prep time: P0Y0M0D2H0M0S
Cook time: P0Y0M0D0H45M0S
Total time: P0Y0M0D2H45M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 8 prawns; 150 g indian mackerel (ikan kembung) - boiled and flaked; 500 g wolf herring (ikan parang) - grilled or boiled and flaked; 100 g salted fish (ikan masin); 15 g meat curry powder (mixed with water to form a paste); 2 cups seafood stock (store bought); 1 cup laksa paste (store bought); 1 L coconut milk; 200 g spaghetti (boiled until cooked); ½ cup desiccated coconut (roasted and pounded); ½ cup tamarind juice (mix tamarind pulp with hot water, strained); 10 laksa leaves (finely chopped and substitute with vietnamese mint leaves); 5 mint leaves (finely chopped); 2 cucumbers (peeled, seeds removed and sliced into thin narrow strips); 250 g bean sprouts (tau ge); 200 g long beans (sliced thinly); 15 basil leaves (finely chopped); 2 calamansi limes (halved); 125 ml vegetable oil; salt (to taste); pepper (to taste)