Ingredients with Measurements:
- 500g rice noodles
- 500g fish (mackerel or catfish)
- 1 liter water
- 5 shallots, sliced
- 5 garlic cloves, minced
- 5 dried chillies, soaked and blended
- 1 tablespoon belacan (shrimp paste)
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 1 cucumber, julienned
- 1 red onion, sliced
- 1 bunch mint leaves
- 1 bunch laksa leaves
- 1 bunch Vietnamese coriander
- 1 lime, cut into wedges
Special equipment needed:
- Blender
Step-by-step instructions:
1. Boil the fish in a pot of water until cooked. Remove the fish and set aside the broth.
2. Remove the bones and skin from the fish and flake the meat.
3. In a blender, blend the shallots, garlic, dried chillies, and belacan until smooth.
4. Heat the cooking oil in a pot and sauté the blended mixture until fragrant.
5. Add the fish broth, tamarind paste, sugar, and salt. Bring to a boil and simmer for 10 minutes.
6. Add the flaked fish and continue to simmer for another 5 minutes.
7. Cook the rice noodles according to package instructions.
8. To serve, place a portion of rice noodles in a bowl and ladle the laksa broth over it.
9. Garnish with cucumber, red onion, mint leaves, laksa leaves, Vietnamese coriander, and a lime wedge.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Mackerel or catfish can be substituted with any white fish.
- Dried chillies can be substituted with fresh chillies.
Variations:
- Add prawns or chicken to the laksa broth.
- Use coconut milk for a creamier laksa.
Tips and tricks:
- Soak the dried chillies in hot water for 10 minutes before blending.
- Use a non-stick pot to prevent the laksa from sticking to the bottom.
- Adjust the amount of tamarind paste and sugar to taste.
Storage instructions:
Store the laksa broth and flaked fish separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the laksa broth and flaked fish separately in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in a bowl with the garnishes arranged on top.
Garnishes:
Cucumber, red onion, mint leaves, laksa leaves, Vietnamese coriander, and a lime wedge.
Pairings:
Serve with a cold drink like iced tea or coconut water.
Suggested side dishes:
Serve with fried chicken or spring rolls.
Troubleshooting advice:
- If the laksa broth is too sour, add more sugar.
- If the laksa broth is too salty, add more water.
Food safety advice:
- Make sure the fish is cooked thoroughly before flaking it.
- Store the laksa broth and flaked fish separately to prevent cross-contamination.
Food history:
Johor Laksa is a popular dish in the southern state of Johor in Malaysia. It is a fusion of Malay and Chinese cuisine.
Flavor profiles:
Sour, spicy, and savory.
Serving suggestions:
Serve hot.
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Region: Malaysian