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Wednesday 17 September 2014

LAKSA JOHOR / JOHORE LAKSA

 Bahan-bahan dikisar / Ingredients to be blend
Bilis dan udang kering / Anchovies and dried shrimp 
 Kisaran ikan dan udang segar / Blended fresh fish and prawn
Bahan-bahan Kisaran / Blended ingredients
Rempah Laksa / Laksa spices
 Tumisan bahan kisaran / Sautée blended ingredients
Semua bahan siap ditumis / Sautéed ingredients
Kuah laksa / Laksa gravy
Bahan taburan / Garnishing ingredients
Spaghetti
Cadangan hidangan / Suggested Serving

Hidangan penuh / Complete serving
Johore Laksa

Ingredients

1 kg fresh mackerel
200 grams of fresh shrimp
1 sachet laksa Johor spices
1 tablespoon homemade ginger-garlic paste
2 tablespoons homemade multi usage paste
3 tablespoons homemade blended chili paste
50 grams roasted coconut
Coconut milk from ½ coconut
Dried tamarind
Cooking oil
Salt
Sugar
1 packet spaghetti (500 grams)

Blended materials
2 stalks of lemongrass
2 onions
5 cloves of garlic
1 inch ginger
1 inch galangal
1 inch turmeric
50 grams of dried shrimp
50 grams of anchovies
2-5 bird’s eye chillies
2 red chillies

For garnishing

Cucumbers removed core, thinly sliced
Bean sprout ​​
Onion sliced semicircular
Long beans cut thinly
Vietnamese coriander leaves finely shredded
Basil leaves finely shredded
Sambal belacan (use the recipe from link minus the fruits)
Calamansi

Methods

  1. Boiled fish and shrimp, separate bone and blend fish flesh. Set aside the broth.
  2. Blend and strain the bone, put aside filtered broth.
  3. Mix blended fish flesh with filtered broth into the broth.
  4. Blend all blended ingredients. Mix curry powder with water to form paste.
  5. Sauté all paste, blended ingredients and dried tamarind, fry until fragrant.
  6. Once well blended put roasted coconut and mixed it well.
  7. Pour in mixed fish broth into the spices mixture.
  8. Add coconut milk, salt and sugar to taste, stir sauce until well mix and simmer briefly.
  9. In other container, boil spaghetti according to directions on the label.
  10. Once cook and soft, serve spaghetti with sauce and sprinkle with garnishing and sambal belacan.
Laksa Johor

Bahan-bahan

1 kg ikan kembong/selar segar
200 gram udang segar
1 peket rempah laksa Johor
1 sudu besar pes halia bawang putih
2 sudu besar pes kisaran pelbagai guna
3 sudu besar pes kisaran cili
50 gram kerisek
Santan dari ½ biji kelapa
Asam keping
Minyak masak
Garam
Gula
1 peket spaghetti (500 grams)

Bahan-bahan dikisar

2 batang serai
2 bawang besar
5 ulas bawang putih
1 inci halia
1 inci lengkuas
1 inci kunyit
50 gram udang kering
50 gram bilis
2 – 5 cili padi
2 cili merah

Bahan-bahan taburan

Timun dibuang teras dipotong nipis
Taugeh
Bawang besar dimayang separuh bulat
Kacang panjang dipotong nipis
Daun kesom dimayang halus
Daun selasih dimayang halus
Sambal belacan (Guna resepi di link tanpa guna buah)
Limau kasturi

Langkah-langkah

  1. Rebus ikan dan udang, diketepikan tulang dan dikisar isi. Ketepikan air rebusan.
  2. Kisar tulang dan tapis, ketepikan hasil tapisan. 
  3. Campurkan isi ikan yang telah dikisar berserta hasil tapisan kisaran tulang ke dalam air rebusan.
  4. Kisar semua bahan kisaran. Campurkan serbuk rempah kari menjadi pes.
  5. Tumis semua pes, bahan kisaran dan asam keping sehingga naik bau dan tumiskan rempah hingga pecah minyak.
  6. Setelah sebati masukkan kerisek dan digaul sebati.
  7. Masukkan campuran air rebusan ikan dan isi ikan ke dalam bahan tumisan.
  8. Masukkan santan dan perisakan dengan garam dan gula, kacau kuah sehingga sebati dan biarkan mendidih seketika.
  9. Dalam bekas lain, rebus spaghetti mengikut arahan pada label.
  10. Setelah spaghetti lembut hidangkan dengan kuah laksa dan taburkan bahan taburan dan sambal belacan.

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