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Recipe Laksa Ala Johor

Recipe Laksa Ala Johor

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Recipe : Ala Johor Laksa 

  • Preparation time : 25 minutes 
  • Cooking time : 45 minutes 
  • Total servings : 6 pax 


Ingredients:  


Ingredients to blend:

Shrimp shelled stock - 2 Liters

Shrimp meat - 300gm 

Tuna in can - 800gm 


For soup gravy: 

Red onion - 5 [blend well together]

Garlic - 6 cloves [blend well together]

Ginger - 3cm [blend well together]


Candleberry nut - 6 nuts 

Dried shrimp/Dried krills - 50gm or 1 cup 

Belacan - 2cm 

Galangal (smashed) - 4cm 

Lemongrass (smashed) - 2 sticks 

Dried chili (blended) - 1 ½ cups 

Meat curry spices powder - 3 tablespoons

Coriander powder - 1 tablespoon 

Coconut milk - 800ml 

Thai basil leaves - 1 bunch 

Coconut (desiccated toasted) - 3 tablespoons

Gula melaka (Palm sugar) - 1 tablespoon 

Turmeric sliced (Asam keping) - 2 slices

Salt and Sugar - To taste 


For Ulam: 

Beansprout - 100gm 

Long bean -  3 long sticks

Thai basil leaves - 3 stalks 

Cucumber (slice thin) - 1 stick 

Red onion (Slice thin) - 1 

Torch Ginger flower - 1 


Side ingredients: 

Spaghetti - 1 packet 

Sambal belacan - 2 tablespoons

Lime - 4 



 
Methods: 

  1. First, prepare the shrimp skin stock by boiling the shrimp skin and head with onion, garlic, ginger, and lemongrass. Let simmer for 20 minutes and strain.
  2. Pour the boiling water back into the pot and add the tuna and shrimp filling and let it cook for 15 minutes. Turn off the heat, let it cool for a while and grind with water until it breaks down.
  3. Then, heat a pan, add oil and sauté the blended ingredients until fragrant.
  4. After that, add the blended dried chillies followed by the curry spice and coriander powder. Saute until the oil breaks.
  5. Pour in the fish and shrimp ingredients and mix well. Let it cook for a while.
  6. Add the asam keping (turmeric sliced), kesom leaves (basil leaves), Malacca sugar(Palm sugar) and keresek(Dessicated coconut).
  7. Finally pour in the coconut milk and let it simmer until the gravy is bubbling (medium to large flame). Season with salt and sugar
  8. Serve with spaghetti, side dishes and sambal belacan.


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