Chef Wan prepares the famous Laksa Johor, considered unique for its plentiful seafood. Laksa Johor uses fresh and salted fish, fresh prawns and a delicious homemade seafood stock.
Note: Quantities shown on Best Wan may vary slightly from those listed below.
Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.
Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.
Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.
Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.
Note: Seafood Stock: Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.