Laksa Johor is a noodle dish that comes from the South of Malaysia. Today we had it cooked by our other chef for our staff dinner. Superb tasting and coincidentally on the birthday of the Sultan of Johor.
Creamy and thick with that blended up Tenggiri fish together with a light drizzle of coconut milk, chilies, shallots, garlic, Galangal and Lemongrass, makes this broth absolutely amazing!
Top it with a Hardboiled egg, iceberg lettuce, bunga kantan, Daun kesum, chai bo (Lobak masin), Kyuri, longbeans, and finished with a squeeze of fresh lime juice.
All mix in together with spaghetti as the noodles, which apparently is the authentic way to have it. Let me know if that's true.
The broth was thick and creamy from all the blended Tenggiri (Indian mackerel) that coated the noodles so perfectly. Sweet, savory, spicy, Sour, all in a perfect balance into one bite.
The most appetizing and satisfying dinner this week!