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Tuesday, May 17, 2011

Laksa Johor

                    This post, which I learnt at a cooking workshop, is dedicated to Syed, and I rated it 9/10 and was hellav glad I went for same and for 10 pax +-

             Ingredients

                     1 kg              Ikan Kembong
                600 gm              Shallots/small Onions
                300 gm              Garlic
                300 gm              young Ginger
                100 gm              *Dried Chilli,soaked
                  20 gm               Curry leaves
                  50 gm               Bunga Kantan
                200 gm               Dried Prawns, soak in hot water for 20 minutes
                  50 gm               Daun Kesum, sliced
                500 ml                fresh Santan
                    2 litres           *Fish Stock
                200 gm               *Fish Curry Powder
                300 gm               Kerisek
                                            Salt & Sugar to taste

                 Spices

                     6                    Cloves
                    1"                  Cinnamon stick/Kayu Manis
                    5                    Cardamons
  
               Condiments

               Cucumber, remove skin  & seeds & slice into thin strips
               Bunga Kantan, sliced
               Long beans, raw, sliced
               Red Chilli, sliced
               Limau Kasturi, one per bowl
               10 boiled egg
               Bean Sprout/Taugeh, raw
               1 packet Spaghetti, boiled al dente or your usual noodles [Spaghetti is a nice change]

               [*Sambal Belacan

                 Put in a blender 4 Red Chllies, 6 Chilli Padi, 2" toasted" Belacan & 2 Tabsp Assam Jawa water (Take a small handful of Assam Jawa mix with some boiled cool water, squeeze & strain]

             Method
  1. Fry the grated coconut without oil, till golden brown then blend same.
  2. Pound the dried prawns finely.  Set aside.
  3. Blend shallots, garlic, ginger & dried chilli till fine.  Set aside.
  4. Wash fish & boil fish with 2.5 litres of water & Retain this for your stock, you need 2 litres of stock. Debone the fish.
  5. Blend the fish meat with a little water/stock.  Set aside.
  6. Boil water in a big pot, throw in some salt & Spaghetti & boil it till al dente [read the package for boiling time].
  7. *Slate/mix well the 200 gm Fish Curry Powder with the 2 litres Fish Stock; making sure to smoothen any lumps.  Set aside.
  8. Heat oil in a frying pan & saute Spices till fragant.
  9. Add in the blended Shallot mixture, the curry leaves, bunga kantan, daun kesum, dried prawns & grounded fish meat.
  10. Add in the Fish Curry Powder solution & stir. Add in the fresh Santan.
  11. Stir well & add in the Kerisek & season with salt & sugar.
  12. Assembled the boiled Spaghetti/noddles & condiments in a bowl.  Pour hot soup over.
                Feed back - When I go for any class, I usually go with no expectation so that when I do find the class good, I come back with a light fuzzy feeling in my head, waiting with anticipation to reproduce what I learnt and that is my basic concept to life, no expectations so that when things dont work out, you dont feel so disappointed but when you do find something really good, it is really a pretty good feeling that the joy can be triple.

              Sorry for swaying from what I wanted to say on the onset in respect of this class.  I came out from it, enriched, learning so much in terms of presentation esp when you want to do this as a sit in dinner.  The Chefs displayed each condiment in beautiful individual bowls and these bowls were then placed in a big round platter and the noodles were placed in bowls on the dinning table and the "soup" was warming away in a electric steam boat on a side table; simmering gently away to the tune of pleasant soft music and the sweet aromatic waft coming from the electric steam boat was almost electrifying; it was almost like sheer extesy when the soft gentle growls from our tummy swayed in tanden with the music :) :) :)

                 Till my next post, xoxo, Ophelia

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