Introduction
Laksa Johor is one of Malaysia's most distinctive traditional noodle dishes, originating from the southern state of Johor. Unlike other laksa varieties that use rice noodles, Laksa Johor is uniquely served with spaghetti, a tradition believed to have been introduced during the reign of Sultan Abu Bakar, who was influenced by Western cuisine after visiting Europe in the late 19th century.
The dish features a rich, creamy fish gravy made from mackerel, coconut milk, aromatic herbs, and spices. The gravy is thick, fragrant, mildly spicy, and packed with fresh fish flavor. It is served over cooked spaghetti and topped with finely sliced fresh vegetables and herbs, creating a delicious combination of creamy, spicy, fresh, and aromatic flavors.
Laksa Johor is traditionally served during Hari Raya celebrations, family gatherings, weddings, and festive occasions throughout Johor.
Preparation Time: 45 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 6 people
Ingredients
For the Fish Gravy
- 1 kg fresh mackerel (or sardines)
- 2 liters water
- 500 ml thick coconut milk
- 3 tablespoons cooking oil
- 2 tablespoons tamarind juice
- 2 teaspoons salt
- 1 tablespoon sugar
Spice Paste
- 10 dried chilies (soaked)
- 8 shallots
- 5 cloves garlic
- 3 cm fresh ginger
- 3 cm galangal
- 2 stalks lemongrass (white part only)
- 1 tablespoon coriander powder
- 1 teaspoon fennel powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon shrimp paste (belacan), toasted
Blend all ingredients into a smooth paste.
Pasta
- 500 g spaghetti
Fresh Garnishes
- Bean sprouts
- Long beans, finely sliced
- Fresh cucumber, julienned
- Fresh onion, thinly sliced
- Fresh mint leaves
- Vietnamese coriander (Daun Kesum)
- Fresh basil leaves
- Lime wedges
Optional Garnishes
- Fried shallots
- Red chili slices
- Sambal Belacan
Instructions
Step 1: Prepare the Fish
Bring water to a boil.
Add the mackerel.
Cook for about 15–20 minutes until fully cooked.
Remove the fish.
Reserve the cooking stock.
Allow the fish to cool completely.
Remove the skin and every bone carefully.
Flake the fish into fine pieces.
Step 2: Blend the Fish
Place the fish meat into a blender.
Add a small amount of the reserved fish stock.
Blend until smooth.
Set aside.
Step 3: Cook the Spice Paste
Heat cooking oil in a large pot.
Add the blended spice paste.
Cook over medium heat for 10–15 minutes, stirring continuously until fragrant and the oil separates.
Step 4: Prepare the Gravy
Pour the reserved fish stock into the pot.
Add:
- Blended fish
- Coconut milk
- Tamarind juice
- Salt
- Sugar
Bring to a gentle boil.
Reduce the heat.
Simmer for 30–40 minutes, stirring occasionally to prevent the coconut milk from separating.
The gravy should become thick, creamy, and aromatic.
Step 5: Cook the Spaghetti
Bring a large pot of salted water to a boil.
Cook the spaghetti until al dente according to the package instructions.
Drain well.
Do not overcook.
Step 6: Prepare the Garnishes
Wash all vegetables thoroughly.
Slice the cucumber, onion, and long beans into thin strips.
Prepare the bean sprouts, mint leaves, basil, and Vietnamese coriander.
Arrange all garnishes separately.
Step 7: Assemble the Laksa Johor
Place a generous portion of cooked spaghetti into each serving bowl.
Ladle the hot fish gravy over the spaghetti.
Top generously with:
- Bean sprouts
- Long beans
- Cucumber
- Onion
- Mint leaves
- Vietnamese coriander
- Basil leaves
Serve with lime wedges on the side.
Serving Suggestions
Laksa Johor is best enjoyed with:
- Sambal Belacan
- Lime wedges
- Fried shallots
- Fresh red chilies
- Crackers (Keropok)
A glass of iced tea or fresh lime juice complements the rich and creamy gravy perfectly.
Chef's Tips
- Fresh mackerel provides the sweetest and richest flavor.
- Remove every fish bone carefully before blending.
- Simmer the gravy gently to prevent the coconut milk from curdling.
- Spaghetti should remain slightly firm (al dente) to absorb the gravy without becoming mushy.
- Fresh herbs should only be added just before serving to preserve their aroma and freshness.
- Toast the shrimp paste (belacan) before blending to enhance its flavor.
- The gravy tastes even better after resting for several hours, allowing the flavors to develop fully.
Storage
Store the gravy separately from the spaghetti.
Refrigerate the gravy for up to 3 days.
Freeze the gravy for up to 2 months.
Cook fresh spaghetti whenever serving for the best texture and taste.
Nutritional Information (Approximate Per Serving)
- Calories: 620 kcal
- Carbohydrates: 58 g
- Protein: 33 g
- Fat: 28 g
- Fiber: 5 g
- Sodium: 780 mg
Interesting Facts
- Laksa Johor is the only traditional Malaysian laksa that uses spaghetti instead of rice noodles, making it truly unique.
- The dish is closely associated with the royal heritage of Johor and is believed to have been inspired by the Western culinary preferences of Sultan Abu Bakar after his travels to Europe.
- The thick fish and coconut gravy distinguishes Laksa Johor from sour-based or curry-based laksa varieties found elsewhere in Malaysia.
- It is commonly prepared during Hari Raya, weddings, and large family gatherings because the rich gravy is ideal for serving many guests.
- Today, Laksa Johor remains one of Malaysia's most distinctive heritage dishes and is celebrated as a symbol of Johor's rich culinary history.
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