Ingredients

  • Serves 4 people
  • 8 prawns

  • 150 g indian mackerel (ikan kembung) - boiled and flaked

  • 500 g wolf herring (ikan parang) - grilled or boiled and flaked

  • 100 g salted fish (ikan masin)

  • 15 g meat curry powder (mixed with water to form a paste)

  • 2 cups seafood stock (store bought)

  • 1 cup laksa paste (store bought)

  • 1 L coconut milk

  • 200 g spaghetti (boiled until cooked)

  • ½ cup desiccated coconut (roasted and pounded)

  • ½ cup tamarind juice (mix tamarind pulp with hot water, strained)

  • 10 laksa leaves (finely chopped and substitute with vietnamese mint leaves)

  • 5 mint leaves (finely chopped)

  • 2 cucumbers (peeled, seeds removed and sliced into thin narrow strips)

  • 250 g bean sprouts (tau ge)

  • 200 g long beans (sliced thinly)

  • 15 basil leaves (finely chopped)

  • 2 calamansi limes (halved)

  • 125 ml vegetable oil

  • salt (to taste)

  • pepper (to taste)

Johor Laksa
Recipe Courtesy of
Asian Food Network

Johor Laksa

A unique fusion of east and west, this rendition of a traditional Malaysian curry noodle features spaghetti noodles and coconut milk, which gives a creamier texture.
  • Hard
  • 120 min
  • 45 min
  • 20 min
  • 3 steps
  • 21 Ingredients
  • Hard
  • 3 steps
  • 21 Ingredients
  • 120 min
  • 45 min
  • 20 min

Instructions

  1. Fry laksa paste with meat powder

    • In a deep large pan on medium-high heat, heat 125 ml vegetable oil and fry paste until fragrant.
    • Add in meat curry powder and fry until fragrant and oil begins to appear on the surface.


  2. Cook the seafood

    • Add in all flaked fish, dried fish, prawns, coconut milk, seafood stock, laksa leaves, 5 mint leaves, tamarind juice and desiccated coconut. Season to taste with salt and pepper.
    Cook the seafood


  3. Simmer gravy

    • Simmer over low heat for 20 minutes until gravy thickens.


Assemble and Serve

Serve hot laksa gravy over cooked spaghetti, cucumber strips, bean sprouts, sliced long beans, finely chopped basil leaves and calamansi lime halves.

Assemble and Serve

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Ingredients
  • Serves 4 people
  • 8 prawns

  • 150 g indian mackerel (ikan kembung) - boiled and flaked

  • 500 g wolf herring (ikan parang) - grilled or boiled and flaked

  • 100 g salted fish (ikan masin)

  • 15 g meat curry powder (mixed with water to form a paste)

  • 2 cups seafood stock (store bought)

  • 1 cup laksa paste (store bought)

  • 1 L coconut milk

  • 200 g spaghetti (boiled until cooked)

  • ½ cup desiccated coconut (roasted and pounded)

  • ½ cup tamarind juice (mix tamarind pulp with hot water, strained)

  • 10 laksa leaves (finely chopped and substitute with vietnamese mint leaves)

  • 5 mint leaves (finely chopped)

  • 2 cucumbers (peeled, seeds removed and sliced into thin narrow strips)

  • 250 g bean sprouts (tau ge)

  • 200 g long beans (sliced thinly)

  • 15 basil leaves (finely chopped)

  • 2 calamansi limes (halved)

  • 125 ml vegetable oil

  • salt (to taste)

  • pepper (to taste)

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