Laksa Johor Recipe (Johor Style Laksa with Spaghetti)

Spaghetti: The base of the dish, replacing traditional rice noodles.

Mackerel fish: Provides the protein and is blended into the gravy.

Coconut milk: Adds a creamy texture to the laksa gravy.

Curry powder: Gives the dish its distinctive flavor and color.

Chili paste: Adds heat and depth to the gravy.

Bean sprouts: Adds a crunchy texture as a garnish.

Cucumber: Julienned for a fresh, crisp garnish.

Mint leaves: Adds a refreshing herbal note.

Onion: Sliced thinly for a bit of sharpness.

Lime wedges: Provides acidity to balance the rich flavors.

When blending the mackerel fish, ensure it is completely smooth to achieve a silky texture in the laksa gravy. This will help the coconut milk and spices meld seamlessly, creating a rich and cohesive sauce.

• spaghetti - Substitute with rice noodles: Rice noodles are a more traditional choice for laksa and will give a more authentic texture and flavor.

• mackerel fish - Substitute with tuna: Tuna has a similar texture and flavor profile, making it a good alternative if mackerel is unavailable.

• coconut milk - Substitute with evaporated milk: Evaporated milk can provide a similar creamy texture, though it will lack the coconut flavor. Add a few drops of coconut extract to mimic the taste.

• curry powder - Substitute with garam masala: Garam masala has a similar spice profile and can be used in a pinch, though it may alter the flavor slightly.

• chili paste - Substitute with sriracha: Sriracha can provide the heat and a bit of the tanginess that chili paste offers.

• bean sprouts - Substitute with snow peas: Snow peas can offer a similar crunch and freshness to the dish.

• cucumber - Substitute with zucchini: Julienned zucchini can provide a similar texture and mild flavor.

• mint leaves - Substitute with basil leaves: Basil can offer a similar aromatic quality and freshness to the dish.

• onion - Substitute with shallots: Shallots have a milder flavor and can be a good alternative to onions.

• lime - Substitute with lemon: Lemon wedges can provide a similar acidity and brightness to the dish.

• Allow the laksa gravy to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Store the spaghetti and laksa gravy separately to maintain the texture and flavor of each component.
• Transfer the cooled laksa gravy into airtight containers. Ensure the containers are sealed tightly to keep out air and moisture.
• Place the spaghetti in a separate airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.
• Label each container with the date of storage to keep track of freshness.
• Store the laksa gravy in the refrigerator for up to 3 days. For longer storage, freeze the gravy.
• To freeze, pour the laksa gravy into freezer-safe containers, leaving some space at the top for expansion. Seal tightly and label with the date.
• The laksa gravy can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• When ready to serve, reheat the laksa gravy in a pot over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.
• Reheat the spaghetti by placing it in a colander and pouring hot water over it, or by microwaving it with a splash of water to prevent drying out.
• Assemble the dish by pouring the reheated laksa gravy over the spaghetti and garnishing with fresh bean sprouts, cucumber, mint leaves, onion, and lime wedges just before serving.

• Gently reheat the laksa gravy on the stove over low heat. Stir occasionally to prevent it from sticking to the bottom of the pot and to ensure even heating. Add a splash of coconut milk if the gravy has thickened too much.

• For the spaghetti, bring a pot of water to a boil. Place the spaghetti in a colander and dip it into the boiling water for about 30 seconds to 1 minute. This will help to reheat the pasta without making it mushy.

• Alternatively, you can reheat the spaghetti in the microwave. Place the spaghetti in a microwave-safe dish, sprinkle a few drops of water over it, and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, checking and stirring halfway through.

• If you prefer to reheat the laksa and spaghetti together, combine them in a large pan or pot. Add a little coconut milk or water to prevent drying out, and heat over medium-low heat, stirring gently until warmed through.

• Reheat the bean sprouts and julienned cucumber by briefly dipping them in hot water for a few seconds, then drain immediately. This will warm them up without losing their crunch.

• For the mint leaves, sliced onion, and lime wedges, it's best to use them fresh as garnishes. If you must reheat, do so very briefly and gently to maintain their freshness and flavor.

• Pot: Used to boil the spaghetti according to the package instructions.

• Blender: Used to blend the boiled mackerel fish until smooth.

• Sauté pan: Used to heat oil and sauté the curry powder and chili paste until fragrant.

• Wooden spoon: Used to stir the blended fish and coconut milk in the pot.

• Measuring cups: Used to measure the coconut milk, curry powder, and chili paste.

• Strainer: Used to drain the boiled spaghetti.

• Serving bowls: Used to serve the spaghetti and laksa gravy.

• Knife: Used to julienne the cucumber and slice the onion.

• Cutting board: Used as a surface for chopping and slicing ingredients.

• Tongs: Used to handle and serve the spaghetti.

• Ladle: Used to pour the laksa gravy over the spaghetti.

• Mixing bowl: Used to hold the garnishes like bean sprouts, cucumber, mint leaves, and onion before serving.

Boil spaghetti in advance: Cook the spaghetti ahead of time and store it in the fridge. This way, you only need to reheat it when ready to serve.

Use pre-cooked fish: Opt for pre-cooked or canned mackerel fish to skip the boiling and blending steps.

Ready-made curry paste: Substitute homemade curry powder and chili paste with store-bought versions to save time on preparation.

Pre-chop garnishes: Prepare and store bean sprouts, cucumber, mint leaves, and onion in advance to streamline the garnishing process.

Batch cooking: Make a larger batch of laksa gravy and freeze portions for future quick meals.