My latest birthday treat was Chef Wan's - A Taste of Malaysia.
I love the recipes in this book.
Tried a few already and will continue to do so, one recipe at a time.
I've been trying to learn to cook Laksa Johor. As a second attempt, I tried Chef Wan's recipe.
I got a thumbs up from my family, my friends at work and even my mother!
My Laksa Johor - Ala Chef Wan.
Here's the recipe:
Fish Curry powder
( I used canned Tuna in water, it was a Monday working day after all -
who has the time to poach, debone and mince a whole fish!)
Dried sour fruit (asam gelugor)
Pounded roasted grated or desiccated coconut (kerisik)
Dried prawn paste (belacan)
- Combine ingredients for Sambal Belacan in a food processor and blend until smooth. Set aside.(But of course pounding them silly with a pestle and mortar gives a thicker and less watery sambal belacan, authentic traditional way.)
- Heat the oil in a heavy pot and fry the ginger, shallots, garlic and dried prawns until fragrant. Add the curry powder and fry for 2 minutes.
- Add the prawns, coconut cream, lemongrass and galangal. Leave to simmer.
- Add the mackerel and dried sour fruit and continue to simmer for 20 minutes.
- Add the pounded grated coconut to the stock. Stir and cook for another 2 minutes. If the sauce is too thick, dilute with hot water. ( I used prawn stock prepared by simmering the prawn shells in water earlier).
- To serve, divide spaghetti into serving bowls. Garnish with the cucumber, laksa leaves, bean sprouts, onions and long beans.
- Pour the sauce over the spaghetti, squeeze some lime on it and serve with sambal belacan on the side.
** I also added Torch Ginger Buds (bunga kantan) as garnish.
Wallaaaa... easy peasy lemon squeezy. If I can do this so can you.
I don't provide exact measurements (which are provided in the book by the way), because I tend to not follow them strictly. Good luck, happy cooking.