Laksa Johor 柔佛叻沙

Laksa Johor 柔佛叻沙

Being borned in Johor, this is a dish that I really enjoy and miss. With the name 'laksa Johor', you would have thought that it is a very popular dish in Johor and can be found everywhere. Well, it is not the case. In fact, it is not easy to come by even in Johor itself!  I used to frequent a laksa-specialised chain restaurant called Laksa Shack, which offered a good varieties of laksa, and some pretty good ones too. However, it didn't last long. Soon, it was replaced by some Japanese style hotpot restaurant and my laksa go-to place had since long gone...

Good thing that now I can make it myself, I no longer need to search high and low for the laksa whenever the craving strikes!

Unlike most other types of laksa, this laksa uses coconut milk and fish based gravy, and spaghetti was used instead of laksa noodle. The addition of many fresh vegetables render tasty refreshing crunch in every bites. I have tried many types of laksa, but none have this distinct fresh crunch that you can find in laksa Johor. 

The history of Laksa Johor can be traced back to the 1800s. It was said that one of the Sultan of Johor fell in love with spaghetti during his visit to Italy. Upon returned, he ordered the chef to concoct a fusion dish - by combining the local style laksa gravy with the Italian style spaghetti, hence the birth of this delicious dish.

Laksa Johor 柔佛叻沙

Laksa Johor
Serves 4


Sambal belacan
  • 3 fresh chillies
  • 4g belacan, toasted
  • 1 lime/ green lemon
Spice Paste
  • 5 chillies
  • 1/2 inch ginger
  • 8 shallots
  • 3 garlic
  • 2 tbsp vegetable oil
  • 50g dried prawn, washed, blended and toasted
  • 2 tbsp fish curry powder
  • 65ml thick coconut cream
  • 3 lemongrass, bruised
  • 200g mackarel fillet, steamed and flaked
  • 35g desiccated coconut. toasted 150C 10 minutes
  • 2 tbsp tamarind paste in 1/4 cup water
  • 2 tsp salt
  • 1 cucumber, julienned
  • 8 sprigs laksa leaves, chopped roughly
  • 100g bean sprout, washed
  • 2 shallot, sliced
  • 100g long beans, sliced
  • 300g spaghetti
Cooking Directions
  1. For sambal belacan, blend 3 chillies and toasted belacan together. Serve with cut lime.
  2. For spice paste, blend 5 chillies, ginger, shallots and garlic together.
  3. Heat oil, stir fry spice paste until fragrant, add in toasted dried prawn, curry powder and lemongrass.
  4. Add 3 - 3.5 cups water, bring to boil.
  5. Add fish, coconut cream, tamarind and simmer for 20 minutes.
  6. Add toasted desiccated coconut and cook for another 3-5 minutes.
  7. Cook spaghetti as per the instruction on the package.
  8. Serve spaghetti on plate, top with garnish, ladle gravy over and add sambal.

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  • 3条新鲜辣椒
  • 4克马来栈,烤香
  • 1粒青柠檬
  • 5条辣椒
  • 1/2英寸生姜
  • 8粒葱头
  • 3粒大蒜
  • 2汤匙植物油
  • 50克虾米,洗净,绞碎和烤香
  • 2汤匙咖喱鱼粉
  • 65毫升厚椰浆
  • 3棵香茅,压扁
  • 200克马鲛鱼片,蒸过,去骨,捣碎
  • 35克椰丝,烤150C 10分钟
  • 2汤匙罗望子糊溶解在1/4杯水
  • 2茶匙盐
  • 1条黄瓜,切丝
  • 8小枝叻沙叶,切碎
  • 100克豆芽洗净
  • 2粒葱头,切片
  • 100克长豆,切粒
  • 300克意大利面条
  1. 叁峇马来栈辣椒:3条辣椒和烤过的马来栈用搅拌器搅碎。配上切好的青柠檬。
  2. 香料酱:5条辣椒,姜,葱,蒜用搅拌器搅碎。
  3. 热油,爆香香料酱,加入虾米,咖喱粉和香茅, 炒香。
  4. 加入3 - 3.5杯的水,煮沸。
  5. 加入鱼,椰浆和罗望子,煮20分钟。
  6. 加入烤椰丝再煮3-5分钟。
  7. 面条按包装上的指令煮熟。
  8. 将意大利面盛在盘上,随意加入配菜,舀入酱汁和三巴叁峇马来栈辣椒。


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