Malaysian · intermediate
Laksa Johor
A iconic southern Malaysian dish featuring spaghetti coated in a thick, fragrant coconut and spiced fish gravy, finished with toasted coconut paste.
- PREP TIME
- 25 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Boil spaghetti according to package directions in salted water until al dente, drain, fold into small single-serving neat loops, and set aside.
- 02
Heat 2 tablespoons of vegetable oil in a heavy saucepan and sauté blended shallots and garlic with bruised lemongrass until sweet and fragrant.
- 03
Add fish curry powder mixed with 2 tablespoons of water to form a wet spice paste; stir-fry for 3 minutes until oil separates.
- 04
Stir flaked mackerel into the pan along with coconut milk, tamarind water, and 300ml of fresh water.
- 05
Simmer gravy gently for 15 minutes, then stir in kerisik paste and cook until thick enough to coat a spoon.
- 06
Place a loop of pasta into each bowl and ladle hot, rich fish gravy generously over the noodles to serve.
A LITTLE KITCHEN KNOW-HOW
Tumis (Oil Separation)
Frying wet spice mixtures in oil until water evaporates and red aromatic oil separates on top, intensifying flavor.
Notes from the kitchen
- Laksa Johor is traditionally served with spaghetti rolled into neat, individual portion nests.
- Simmering gently after adding kerisik ensures the sauce thickens without curdling the coconut milk.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
