Laksa Johor
Ingredients
1.8kg kembung/mabong fish
500g thick rice noodles, cooked
120g bean sprouts, ends removed, rinsed and dried
1 cucumber, cut into matchstick slices
1 stalk ginger flower, shredded finely
A few sprigs of mint leaves, torn
6 red chillies, sliced thinly
10 limes, top part sliced off
6 stalks kesum leaves
2 tbsp kerisik
5 dried tamarind slices
1 can MARIGOLD Evaporated Filled Milk
3 tbsp anchovies stock
5 tbsp cooking oil
1.5 litres water
Salt and sugar to taste
Ingredients for blending:
4 large onions, diced
4 stalks lemongrass
2.5cm lengkuas
3cm fresh turmeric
1 tbsp shrimp paste / belacan
30g dried shrimps, soaked in water until soft
20 dried chillies, soaked in water until soft
Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products
Buy nowMethod
Bring 1.5 litres of water to boil. Cook fish in it for 20 minutes. Remove fish and flake out fish meat. Sieve fish stock and set aside.
Heat oil. When hot, sauté blended ingredients until fragrant and oil separates.
To make the laksa soup, add in fish stock, fish meat, kerisk, tamarind slices and kesum leaves. Simmer for 20 minutes over medium heat.
Then add in MARIGOLD Evaporated Filled Milk, ikan bilis stock, salt and sugar to taste. Bring laksa soup to a slow boil and turn off heat.
To serve, put some noodles into a bowl, top with some beansprouts, cucumber, ginger flower, chilli and a cut lime on the side. Spoon laksa soup over it and garnish with mint leaves. Best eaten hot.
Spaghetti can be used as an alternative to thick rice noodles.
