Malay Food Recipes - Laksa Johor is different compared to other varieties of laksa found in other states of Malaysia. Laksa Johor is served with spaghetti noodles steeped with thick fish curry gravy and garnished with sliced onions, raw bean sprouts, sliced cucumber, fresh herbs such as Vietnamese mint and basil leaves and topping it off with a generous portion of sambal belacan and sprinkle with freshly squeezed lime juice.
True Johor style will never serve the laksa in a bowl instead it is served on a plate with the gravy just enough to coat the spaghetti. (We always cringe … well I do anyway … when I see Laksa Johor served in a bowl and after eating half a bowl of gravy was left!!!)
My late mother is fond relating to us that in the 40/50s they used the rice noodles in the laksa but it was very labor intensive and it will take them about a week to make the noodles until my grandfather had this brilliant idea of introducing the spaghetti. The spaghetti is boiled, drained and when it’s cooled; you take a handful and shape it in the figure of 8. I assure you it takes practice to do a perfect figure of 8!!!
True Laksa Johor will also never use other kind of fish but the Wolf Herring thus you find it difficult to find it restaurants. You have to painstakingly pick out every bone from the flesh; that’s why you find some people take the short cut and use ikan tenggiri, kembong etc. BUT THE TASTE WILL NOT BE THE SAME!
The cucumber too is sliced differently from the usual style of slicing. Instead you have to peel it, cut into 7 cm or so, slice thinly and cylindrically along the seeds and then slice it again width wise.
You can get the correct measurements of ingredients in the cookbook "Nostalgia Medan Selera" . To buy please click here:
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Негізгі бет CARA MEMBUAT LAKSA JOHOR / How to cook Johor Laksa
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