Laksa Johor

Ingredients:

1 packet spaghetti
600g kembung/tenggiri, boiled
200g prawns
100g dried prawns
4 tbsp chilli paste
3 tbsp kerisik
10 shallots
5 cloves garlic
2cm ginger
2cm lengkuas
3 serai stalks
2 tbsp roasted coriander
3 tsp jintan manis
3 tsp jintan putih
2 cm fresh kunyit
a few pieces asam keping
1 1/2 coconuts to make santan
1/2 cup oil
salt and sugar to taste

Garnishing:

cucumber, remove centre and slice julienne
taugeh
kesum leaves, finely sliced
bunga kantan, finely sliced
big onions, sliced
limes, halved
sambal belacan

Method:

1. Boil spaghetti and drain.
2. Boil fish, remove bones and pound/blend fish meat. Boil prawns and remove shells.
3. Soak dried prawns in water for a while. Pound or blend fresh and dried prawns.
4. Grind/pound coriander, jintan manis and jintan putih. Separately blend shallots, garlic, serai, ginger, kunyit and lengkuas.
5. Heat oil in pot. Fry pounded spices and onion/garlic paste until fragrant. Add in blended fish and prawns. Add santan and asam keping.
6. Bring to boil. Check seasoning.
7. Arrange spaghetti and garnishing in individual bowls and pour gravy over.

Source: Goodbites