Laksa Johor 柔佛叻沙

Being borned in Johor, this is a dish that I really enjoy and miss. With the name 'laksa Johor', you would have thought that it is a very popular dish in Johor and can be found everywhere. Well, it is not the case. In fact, it is not easy to come by even in Johor itself! I used to frequent a laksa-specialised chain restaurant called Laksa Shack, which offered a good varieties of laksa, and some pretty good ones too. However, it didn't last long. Soon, it was replaced by some Japanese style hotpot restaurant and my laksa go-to place had since long gone...

Good thing that now I can make it myself, I no longer need to search high and low for the laksa whenever the craving strikes!

Unlike most other types of laksa, this laksa uses coconut milk and fish based gravy, and spaghetti was used instead of laksa noodle. The addition of many fresh vegetables render tasty refreshing crunch in every bites. I have tried many types of laksa, but none have this distinct fresh crunch that you can find in laksa Johor.

The history of Laksa Johor can be traced back to the 1800s. It was said that one of the Sultan of Johor fell in love with spaghetti during his visit to Italy. Upon returned, he ordered the chef to concoct a fusion dish - by combining the local style laksa gravy with the Italian style spaghetti, hence the birth of this delicious dish.

Laksa Johor

Serves 4

Ingredients

Sambal belacan

3 fresh chillies
4g belacan, toasted
1 lime/ green lemon

Spice Paste

5 chillies
1/2 inch ginger
8 shallots
3 garlic

Gravy

2 tbsp vegetable oil
50g dried prawn, washed, blended and toasted
2 tbsp fish curry powder
65ml thick coconut cream
3 lemongrass, bruised
200g mackarel fillet, steamed and flaked
35g desiccated coconut. toasted 150C 10 minutes
2 tbsp tamarind paste in 1/4 cup water
2 tsp salt

Garnish

1 cucumber, julienned
8 sprigs laksa leaves, chopped roughly
100g bean sprout, washed
2 shallot, sliced
100g long beans, sliced
300g spaghetti

Cooking Directions

For sambal belacan, blend 3 chillies and toasted belacan together. Serve with cut lime.
For spice paste, blend 5 chillies, ginger, shallots and garlic together.
Heat oil, stir fry spice paste until fragrant, add in toasted dried prawn, curry powder and lemongrass.
Add 3 - 3.5 cups water, bring to boil.
Add fish, coconut cream, tamarind and simmer for 20 minutes.
Add toasted desiccated coconut and cook for another 3-5 minutes.
Cook spaghetti as per the instruction on the package.
Serve spaghetti on plate, top with garnish, ladle gravy over and add sambal.