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Laksa Johor
Asian - style Family Meal set

Laksa Johor

(1)
65Min
Intermediate
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The laksa is one of the most distinctive Malaysian dishes, a cuisine widely enjoyed throughout the country, with various states or regions having their own unique version of laksa influenced by local taste and culture. Laksa Johor is a version that stood out from the rest. Unlike the many soup-based laksa dish in various states, the laksa Johor dish looks similar to a plate of spaghetti bolognaise — think yellow noodles drenched in a thick gravy made of coconut milk, asam gelugur, dried prawns, lemongrass, galangal and spices. This dish is surprisingly difficult to find at eateries even in Johor, as it is mostly prepared at home on special occasions. Learn how to make this mouth-watering dish with this simple recipe!

irstly, boil the mackerel, prawn, dried tamarind and bunga kantan in 2 litres of water until the fish and prawns are cooked. Next, separate the flesh of the fish from the bones and pound the prawns, and set both the seafood and broth aside. Heat oil in a small pot and stir fry the onion, garlic, galangal and lemongrass until fragrant. Then, sprinkle in the chilli paste and curry powder, add the dried shrimps and stir fry until the oil separates. Then, add in some fish stock, thin coconut milk, MAGGI® CukupRasa™ and sugar and let it boil. After that, add the fish and pounded prawns into boiling mixture to let it simmer until the gravy thickens. Finally, place cooked spaghetti into separate bowls and pour over the gravy. Serve your laksa Johor with some sambal belacan and lime on the side!

An array of mouth-watering recipes for laksa dishes are available at MAGGI® — find out how to make Penang Assam Laksa Fried MAGGI Mee, MAGGI Mee Asam Laksa Utara and Sarawak Tepus Assam Laksa Fried MAGGI Mee.

Ingredients

6 servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
500  g
Mackerel Fish
100  g
Prawns
2  L
Water
3  pcs
Dried Tamarind Slice
1 
Torch ginger flower (Bunga Kantan)
3  tbsp
Corn Oil
3 
Onion
4  cloves
Garlic
0.5  in
Galangal
1  Stalk
Lemongrass
4  tbsp
Chilli Paste
4  tbsp
Curry Powder
2  tbsp
Dried Shrimps
1  L
Fish broth
100  ml
Coconut Milk TEST LABEL
1.5  tbsp
MAGGI® CukupRasa™
2  tbsp
Sugar
500  g
Spaghetti
20  g
Bean sprouts
30  g
Long Bean
2  pcs
Laksa Leaf
2  leaves
Basil
20  g
Onion
30  g
Sambal Belacan
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Nutrition Value

Energy
672.83 kcal
Protein
35.92 g
Carbohydrates
77.56 g
Fats
23.98 g
Information per serving

Instruction

65 Minutes
  • Step1

    20 Min
    In a stock pot, boil the mackerel, prawn, dried tamarind and bunga kantan in 2 litres of water for 20 minutes or until the fish and prawns are cooked.
  • Step2

    15 Min
    When the ingredients are cooked, separate the flesh of the fish from the bones and pound the prawns and set the seafood and broth aside.
  • Step3

    10 Min
    Next, heat oil in a small pot and stir fry the onion, garlic, galangal and lemongrass until fragrant. Sprinkle in the chilli paste and curry powder, add the dried shrimps and stir fry until the oil separates.
  • Step4

    5 Min
    Then, add the fish stock, thin coconut milk, MAGGI® CukupRasa™ and sugar. Let the ingredients come to a boil.
  • Step5

    10 Min
    Flake the flesh of the fish and add it into the pot, along with the pounded prawns and allow the ingredients to boil and simmer for another 10 minutes or until the gravy thickens.
  • Step6

    5 Min
    Finally, place the pre-cooked spaghetti into separate bowls and pour over the gravy. Top the noodles with the garnishing and add on the side some sambal belacan and lime. Enjoy!
Laksa Johor

Step1 of 6

: Water, Prawns, Dried Tamarind Slice, Torch ginger flower (Bunga Kantan), Mackerel Fish

In a stock pot, boil the mackerel, prawn, dried tamarind and bunga kantan in 2 litres of water for 20 minutes or until the fish and prawns are cooked.

Laksa Johor

Step2 of 6

When the ingredients are cooked, separate the flesh of the fish from the bones and pound the prawns and set the seafood and broth aside.

Laksa Johor

Step3 of 6

: Corn Oil, Onion, Garlic, Galangal, Lemongrass, Chilli Paste, Dried Shrimps, Curry Powder

Next, heat oil in a small pot and stir fry the onion, garlic, galangal and lemongrass until fragrant. Sprinkle in the chilli paste and curry powder, add the dried shrimps and stir fry until the oil separates.

Laksa Johor

Step4 of 6

: Sugar, Fish broth, Coconut Milk, MAGGI® CukupRasa™

Then, add the fish stock, thin coconut milk, MAGGI® CukupRasa™ and sugar. Let the ingredients come to a boil.

Laksa Johor

Step5 of 6

Flake the flesh of the fish and add it into the pot, along with the pounded prawns and allow the ingredients to boil and simmer for another 10 minutes or until the gravy thickens.

Laksa Johor

Step6 of 6

: Spaghetti, Basil, Onion, Long Bean, Sambal Belacan, Bean sprouts, Laksa Leaf

Finally, place the pre-cooked spaghetti into separate bowls and pour over the gravy. Top the noodles with the garnishing and add on the side some sambal belacan and lime. Enjoy!

Recipe PDF

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