Laksa Johor Klasik
Hidangan tradisional · Malaysian
A rich and aromatic noodle soup from Johor, Malaysia, characterized by its thick, savory gravy made with coconut milk and a blend of spices, served with spaghetti.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Spaghetti400g
- Fish (e.g., Mackerel or Sardines)500g
- Coconut Milk800ml
- Lemongrass3 stalks
- Galangal2cm
- Turmeric1 inch
- Dried Chilies10-15
- Shallots5-6
- Garlic4 cloves
- Shrimp Paste (Belacan)1 tsp
- Star Anise2
- Cinnamon Stick1 inch
- Cloves3
- Cardamom Pods2
- Saltto taste
- Wateras needed
- Bean Sprouts100g
- Chivesa handful
- Lime1
- Mint Leavesfor garnish
Langkah
- 1
Boil the fish, then debone and flake it. Set aside the fish broth.
- 2
Soak dried chilies in hot water until softened. Drain.
- 3
Prepare the spice paste: Blend soaked chilies, lemongrass (white part), galangal, turmeric, shallots, garlic, and shrimp paste until smooth.
- 4
In a pot, heat some oil and sauté the spice paste until fragrant and oil separates.
- 5
Add the whole spices (star anise, cinnamon, cloves, cardamom) and cook for another minute.
- 6
Pour in the fish broth and coconut milk. Bring to a simmer.
- 7
Add the flaked fish and simmer gently for about 20-30 minutes, allowing the flavors to meld. Do not boil vigorously.
- 8
Season with salt to taste.
- 9
Cook spaghetti according to package directions. Drain.
- 10
To serve, place a portion of cooked spaghetti in a bowl. Ladle the hot laksa gravy over the noodles. Garnish with fresh bean sprouts, chopped chives, mint leaves, and a slice of lime.
