Laksa Johor - a delicacy from across the causeway!

move over Katong Laksa!

when it comes to the humble laksa, for most of us, a familiar bowl of Nyonya-style Laksa comes first into mind, especially the famed Katong Laksa, made with a rich broth of prawn stock and coconut milk.

however, the world of Laksas span vastly, even beyond the Malay Archipelago. in Thailand, you can find a street food of Khanom Jeen Nam Ya, a dish of fermented rice noodles bathed in a broth of pounded fish & coconut milk, also similar to Cambodia's Num Ban Chok. Then, you have other versions with names referring to their places of origin, including Laksa Kelantan, Laksa Perlis, Penang Laksa, Laksa Sarawak, Laksa Betawi… the list goes on!

in this recipe, we prepared a form of Laksa synonymous to the southern Malaysian state - Laksa Johor! like most forms of Laksa, this dish is made with a fish broth & the addition of pre-poached pounded fish & coconut milk which gives it a thick consistency. for us, the highlight of this is the raw ulam-ulaman (herbs) which adds a myriad of textures & freshness to the Laksa.

Laksa Johor is also often eaten with spaghetti, denoting the region’s history of colonial influence.

@nomies.co🚨WARNING!!!🚨 NEVER leave Azfar alone with a tray of pastries, EVER! 🫨🧁@BidadariKek #sgfood #sgfoodie #croissant

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get the ingredients to this recipe here:

spaghetti, thick vermicelli, dried red chillies, candlenuts, dried shrimp, salted threadfin, fish curry powder, dried garcinia, kerisik (caramelised coconut), wolf herring, spanish mackerel (batang), sardines or kembung, japanese cucumbers, long beans, sambal belachan.

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check out our other noodle recipes here: