Laksa Johor

This is the simplest recipe of Laksa Johor i guess. Since i don't really have all the ingredients as stated in the online recipe, i just used whatever i could find in the kitchen. From the too-long-frosted mackerel to my frosted daun kesum.

Ingredients:

1 medium size mackerel (around 300g)
2 cups dried shrimp (soak with warm water)
2 big onion
10 claws of garlic
5cm ginger
5cm galanghal (ok, yang ni kalau ada lagi best...i don't have it in my fridge. jarang guna).
10 pieces of dried chili (i don't take the seeds)
1 whole coconut (the milk)
3 cups kerisik
Turmeric powder
Salt
Sugar
Spaghetti

Garnish:
Cucumber
Onion
Daun kesum

Method:
1. Boil mackerel until soft. Strip the skin off and deboned. Blend together with the soaked dried shrimp.
2. Blend onion, garlic, ginger, galanghal and dried chili.
3. In a medium size pot, saute the blended onion etc. Add in the blended mackerel and dried shrimp. Mix well.
4. Add in kerisik, turmeric powder and coconut milk. Add some water and more if it is too thick.
5. Since i have to use my frosted daun kesum, i add them here.
6. Salt and sugar to taste.
7. Serve with spaghetti. Top with cucumber (cut spirally), onions and chopped daun kesum.


Some explanation on why i used frosted daum kesum :)
*They are difficult to find. The Asian shop does sell them but rarely. So i had to buy them immediately when i see them and get them frosted for later use.