Laksa Johor

Name: Authentic Laksa Johor Recipe
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500g rice vermicelli (laksa noodles), cooked and drained; 300g medium prawns, peeled and deveined (heads and shells reserved); 200g boneless fish fillets (mackerel or catfish), steamed and flaked; 2 liters water; 100g dried tamarind pulp (asam keping); 100g tamarind paste (asam jawa), soaked in 100ml water and strained; 150g palm sugar (gula melaka), grated; 2 tablespoons granulated sugar; 2 tablespoons salt, or to taste; 1 tablespoon fish sauce; 2 tablespoons cooking oil; *Spice Paste (Bumbu):**; 10 dried chilies, soaked in hot water to soften; 5 fresh red chilies; 15 shallots, peeled; 5 cloves garlic, peeled; 3 stalks lemongrass, white part only, sliced; 2 inches galangal, sliced; 2 inches turmeric, fresh or 1 teaspoon turmeric powder; 3 candlenuts (kemiri), toasted; *Thickener:**; 3 tablespoons ground rice (beras), toasted until golden and ground finely; *Garnishes:**; 1 cup bean sprouts, blanched; 1 cup Vietnamese coriander (daun kesum), roughly chopped; 1 cup cucumber, julienned; 1 cup pineapple, sliced into small chunks; 4 hard-boiled eggs, halved; 4 small red onions or shallots, thinly sliced; 4 tablespoons sambal belacan (chili paste with shrimp paste), for serving

Laksa Johor 🇲🇾 Malaysia

A laksa variety from Johor with a unique sweet and sour flavor.

Noodle Sweet

Made with

Rice vermicelli prawns sweet and sour sauce

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