Monday, August 26, 2013

~Raya dan Laksa Johor~

As-Salam,

Good Morning, dah lama sebenarnya teringin makan laksa Johor. Kalau balik Alor Setar selalunya saya melepaskan gian makan Laksa Lemak di Food Court cina di Pasific Alor Setar.

Kebetulan bulan Syawal ni dan dah lama berniat nak jamu kawan-kawan makan, saya decide nak masak sendiri laksa Johor, nasi Briyani, ayam masak merah, puding jagung dan blueberry creamcheese saya yang fofular tu.Akibat ketagihan melampau, saya rajinkan jugak diri ni untuk masak laksa Johor. Resepi saya ambil dari Chef Wan di Asian Food Channel. Seperti biasa, saya selalu derhaka kepada resepi tersebut, kerana berulang kali saya katakan, saya masak apa yang ada di rumah, saya tak cukup masa untuk pergi 2-3 tempat semata-mata nak masak 1 hidangan. Tapi untuk berkongsi resepi, saya share resepi asal+asli+original dari Chef Wan. Laksa Johor.


*gambar dari internet*


Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)



Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.


Note:
Seafood Stock: Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.







 

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