Editorial sample recipeMalaysianintermediatehalaldairy-free

Laksa Johor

Name: Laksa Johor
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 250 g Spaghetti; 300 g Canned mackerel in water, drained and coarsely flaked; 200 ml Coconut milk; 3 tbsp Kerisik (toasted coconut paste); 2 tbsp Malaysian fish curry powder; 2 stalk Fresh lemongrass, bruised; 2 tbsp Tamarind paste, mixed with 50ml warm water; 4 piece Shallots, blended into a smooth paste; 3 clove Garlic, blended into a smooth paste

A iconic southern Malaysian dish featuring spaghetti coated in a thick, fragrant coconut and spiced fish gravy, finished with toasted coconut paste.

Prep: 25 min
Cook: 30 min
Total: 55 min

AI-generated illustration of Laksa Johor

AI illustration

Technique to learn

Tumis (Oil Separation)

Frying wet spice mixtures in oil until water evaporates and red aromatic oil separates on top, intensifying flavor.

Instructions

Step 1: Boil spaghetti according to package directions in salted water until al dente, drain, fold into small single-serving neat loops, and set aside.

Step 2: Heat 2 tablespoons of vegetable oil in a heavy saucepan and sauté blended shallots and garlic with bruised lemongrass until sweet and fragrant.

Step 3: Add fish curry powder mixed with 2 tablespoons of water to form a wet spice paste; stir-fry for 3 minutes until oil separates.

Step 4: Stir flaked mackerel into the pan along with coconut milk, tamarind water, and 300ml of fresh water.

Step 5: Simmer gravy gently for 15 minutes, then stir in kerisik paste and cook until thick enough to coat a spoon.

Step 6: Place a loop of pasta into each bowl and ladle hot, rich fish gravy generously over the noodles to serve.

Cooking tips

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.

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