📝 About This Recipe
Hailing from the southern state of Johor, this unique Malaysian delicacy is the only laksa traditionally served with Italian spaghetti, a legacy attributed to Sultan Abu Bakar's travels to Europe in the 19th century. Unlike its soupy cousins, Johor Laksa features a thick, rich gravy (kuah) made from flaked wolf herring or mackerel, toasted coconut, and an aromatic blend of spices. It is a labor of love that balances savory, spicy, and nutty notes, topped with a vibrant array of fresh herbs and crunchy vegetables.
🥗 Ingredients
The Fish Base
- 1 kg Ikan Parang (Wolf Herring) or Mackerel (cleaned and gutted)
- 50 grams Dried Shrimp (soaked in warm water and drained)
- 20 grams Salted Fish (Ikan Kurau or similar) (optional, for depth of flavor)
Spice Paste (Rempah)
- 15 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 inches Fresh Galangal (sliced)
- 3 stalks Lemongrass (white parts only, sliced)
- 20 pieces Dried Chilies (boiled and deseeded)
- 1 inch Fresh Turmeric (peeled)
The Gravy
- 500 grams Spaghetti (cooked al dente)
- 500 ml Coconut Milk (fresh is preferred)
- 4 tablespoons Kerisik (Toasted Coconut Paste) (pounded until oily)
- 3 tablespoons Curry Powder (Fish) (mixed with a little water to form a paste)
- 2-3 pieces Asam Gelugur (Dried Tamarind Peel)
- 1/2 cup Cooking Oil
Garnishes and Accompaniments
- 1 piece Cucumber (shredded into long strips)
- 100 grams Bean Sprouts (tails removed, raw)
- 1 handful Daun Kesum (Vietnamese Mint) (finely sliced)
- 1 piece Bunga Kantan (Torch Ginger Bud) (finely chopped)
- to taste Sambal Belacan and Calamansi Lime (essential for serving)
👨🍳 Instructions
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1
Boil the fish in a large pot with enough water to cover it until fully cooked (about 10-15 minutes). Remove the fish, let it cool, and carefully de-bone. Save the fish stock for later.
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2
Finely flake the fish meat using your fingers or a fork, or pulse briefly in a food processor for a fine texture. Blend the soaked dried shrimp and salted fish into a paste.
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3
Prepare the spice paste (rempah) by blending the shallots, garlic, galangal, lemongrass, dried chilies, and turmeric until completely smooth.
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4
In a large heavy-bottomed pot, heat the cooking oil over medium heat. Add the blended spice paste and fish curry paste. Sauté (tumis) until the oil separates (pecah minyak) and the paste turns a deep, dark red.
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5
Add the blended dried shrimp and salted fish paste to the pot. Stir well and cook for another 5 minutes until fragrant.
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6
Pour in the flaked fish meat and the reserved fish stock. Stir to combine, ensuring there are no large clumps of fish.
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7
Add the coconut milk and bring the mixture to a gentle simmer. Do not let it boil vigorously or the coconut milk may curdle.
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8
Stir in the kerisik (toasted coconut paste) and asam gelugur. The kerisik will thicken the gravy and provide a nutty aroma.
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9
Season with salt and a pinch of sugar to balance the flavors. Let the gravy simmer on low heat for 20-30 minutes until it reaches a thick, pourable consistency.
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10
While the gravy simmers, boil the spaghetti in salted water until al dente. Traditionally, the spaghetti is twirled into neat 'bundles' (called 'siput') before serving.
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11
Check the gravy one last time; it should be thick enough to coat the back of a spoon. Adjust seasoning if necessary.
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12
To serve, place a bundle of spaghetti in a shallow bowl. Ladle a generous amount of hot gravy over the pasta.
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13
Top with a handful of bean sprouts, shredded cucumber, bunga kantan, and daun kesum. Serve with a dollop of sambal belacan and half a calamansi lime on the side.
💡 Chef's Tips
Always use fresh fish for the best flavor; Ikan Parang is traditional but Mackerel is a great, less bony substitute. The secret to a great Johor Laksa is 'pecah minyak'—don't rush the sautéing of the spice paste until the oil rises to the top. Kerisik must be pounded until it releases its natural oils to ensure the gravy is rich and dark. If the gravy is too thick, add a little more fish stock; if too thin, simmer uncovered for a few more minutes. Traditionally, this dish is eaten with your hands to truly appreciate the texture and 'siput' bundles of spaghetti.
🍽️ Serving Suggestions
Serve with a side of extra Sambal Belacan for those who crave more heat. A cold glass of Sirap Bandung (Rose syrup with milk) perfectly complements the spicy, rich gravy. Provide plenty of fresh Calamansi lime halves to cut through the richness of the coconut milk. Pair with a side of pickled radishes (Chai Poh) for an extra crunch and salty kick. Finish the meal with a light Malaysian dessert like Sago Gula Melaka.