I grew up on my mother's yummylicious cooking where every meal is prepared lovingly by my mother. Her cooking is touch and feel and she doesnt use a recipe book nor does she write them down. Some of these are a collection of her recipes handed down to her and now to me. Her recipes are always simple but downright delicious.
Sunday, August 22, 2010
Ingredients for gravy
500g Mackerel tinned in Springwater or oil
*1 cm galangal( lengkuas )
*3 cloves garlic
*1 tsp dried shrimp or 1 cm shrimp paste
*80g curry powder
1 can 500 ml coconut milk
½ cup tamarind juice
salt to taste
2 tbsp kerisik (grounded dry roasted coconut)
2 stalks lemon grass
4 tbsp cooking oil
1 packet cooked spaghetti (prepared as per instructions on pack)
3 fresh chilies (deseeded) and chopped
1 cm toasted shrimp paste (belacan)
Blend both in food processer and add a pinch of salt.
1. Blend all * in your food processor
2. Heat oil and fry paste on medium heat for 5 minutes,
3. Add coconut milk & lemon grass and simmer on medium heat until oil forms on the surface (stirring occasionally)
4. Add 1 cup water if gravy is too thick.
5. Add kerisik, mix well and turn off heat.
6.Serve spaghetti and gravy, garnish with sliced cucumber, snake beans, bean sprouts,onions and a slice of lemon/lime with a dollop of chili paste( sambal belacan)
Laksa Johor is one of Malaysia's many dishes that originates from the southern state of Johor(hence the name). Its basically spaghetti topped with a creamy, curry based seafood gravy, garnished with fresh crunchy vegetables. Traditionally prepared from scratch with fresh mackerel, boiled to soften the flesh and blended. For busy mums like us, a tinned mackerel will do just fine and my family couldnt tell the difference either way.
This recipe is an updated/shortcut version and it didn't disappoint. It is rich in Omega 3(from the Mackerel) and plenty of fibre from the vegetables. If you would like to add Malaysian food to your forte, do get accustomed to preparing kerisik; commonly used in Malay traditional dishes - is coconut flakes, roasted on medium heat without oil in a pan until browned,then finely pounded in mortar and pestle or easily grounded in a coffee grinder.
Do give this a try. It is mild and tasty, but the heat can be turned up by adding more sambal belacan to your plate. Happy tasting!
Posted by Norzaini at 6:56 PM
Labels: coconut milk, fish
Subscribe to: Post Comments (Atom)
Post a Comment