Johor Laksa

🛒 Ingredients

• Mackerel (cooked, flaked) 150 g · 255 kcal
• Spaghetti (dry weight) 80 g · 296 kcal
• Coconut Milk 100 g · 160 kcal
• Kerisik (Toasted Coconut Paste) 15 g · 99 kcal
• Shallots 20 g · 14 kcal
• Garlic 5 g · 7 kcal
• Ginger 5 g · 4 kcal
• Galangal 5 g · 2 kcal
• Lemongrass 5 g · 5 kcal
• Dried Chillies 5 g · 16 kcal
• Candlenuts 5 g · 36 kcal
• Belacan (Shrimp Paste) 5 g · 10 kcal
• Turmeric Powder 1 g · 4 kcal
• Tamarind Paste 10 g · 24 kcal
• Cooking Oil 10 g · 90 kcal
• Cucumber (julienned) 30 g · 5 kcal
• Bean Sprouts 30 g · 9 kcal
• Daun Kesum (Vietnamese Mint) 5 g · 2 kcal
• Bunga Kantan (Torch Ginger Flower) 5 g · 1 kcal
• Calamansi Lime 5 g · 2 kcal

👨‍🍳 Instructions

1. First, prepare the fish: boil mackerel until cooked, debone, and flake the flesh. Set aside the fish meat and reserve the cooking broth.
2. For the rempah (spice paste), blend shallots, garlic, ginger, galangal, lemongrass, dried chillies, candlenuts, belacan, and turmeric powder until smooth. Heat cooking oil in a pot and sauté the rempah until fragrant and oil separates, about 10-15 minutes.
3. Add the flaked fish to the rempah and stir well. Pour in the reserved fish broth and coconut milk, then add tamarind paste, sugar, and salt.
4. Bring the gravy to a simmer over medium heat, stirring occasionally, for about 20-30 minutes until it thickens slightly and flavors meld. In a separate pot, cook the spaghetti according to package directions until al dente.
5. To serve, place a portion of cooked spaghetti in a bowl. Ladle the hot Johor Laksa gravy generously over the noodles.
6. Garnish with julienned cucumber, fresh bean sprouts, chopped Daun Kesum, and finely sliced Bunga Kantan. Serve immediately with a wedge of calamansi lime and sambal belacan on the side for extra spice.