Laksa Johor Serves 5

Materials


Materials

• 250 g (5 cups) laksa noodles / spaghetti
• 250 g (2 pieces) of fish machete / mackerel
• 125 ml (1 / 2 cup) low fat milk
• 60 ml (1 / 4 cup) coconut extract
• 15 g (1 tablespoon) rustle
• 10 g (2 slices) tamarind
• 5 g (1 tsp) granulated sugar
• 5 g (1 tsp) coarse salt
• 500 ml (2 cups) water

Ingredients (A) to ground

• 100 g (1 / 3 cup) fresh shrimp, peeled
• 50 g (1 / 2 cup) dried shrimp
• 50 g (1 / 2 pieces) onions
• 25 g (5 pieces) red onion
• 10 g (2 pips) garlic
• 10 g (1 cm) ginger
• 10 g (1 cm) ginger
• 60 g (2 stalks) lemon grass, finely sliced
• 10 g (1 cm) turmeric
• 30 g (1 packet) fish curry

For Garnishing

• 300 g (1 pcs) cucumber, peeled and sliced thinly
• 150 g (1 bars) carrots, sliced thinly
• 100 g (1 / 2 cups) long beans, trimmed
• 90 g (1 large) onion, sliced round
• 30 g (2 pieces) lemon, cut in oblique
• 250 g bean sprouts, tails removed
• kesom and basil leaves, sliced thinly
• 1 cup lime sambal belacan skin

How to cook
Roll the material (A) until creamed. Day and washed with acid and salt fish. Boil fish. Remove bones and grinding the contents until smooth. Put the ingredients mixed spice mixture and broth into the pot. Boiled water on the fire. Stir well and cook until crisp and fragrant. Put the milk and after boiling a few times, add the coconut milk and tamarind extract. Add salt, sugar and rustle. Laksa gravy is good old heated a bit so that everything is warm and syrupy. Stir continuously while being heated. Soak noodles in boiling water for tens of thousands who put a little salt. Once soft, remove and rinse with cold water. Drain immediately. To serve, pour the laksa gravy over noodles, followed kesom leaves, basil, bean sprouts, cucumber, carrots and beans. If you like, garnish with onion slices as well.Can also be eaten with sambal belacan and lime water extraction. Weight per serving: 450 g