Simple Laksa in coconut milk (Laksa Johor)

(credit to my late mum)

Ingredients

12 Shallots

9 small garlic cloves

Belacan

Blend all the above

3 lemon grass (slightly pounded to get flavours out)

3 pieces sour slices (asam keping)

3 torch gingers (bunga kantan)

5 strands daun kesom

500ml Coconut milk

Fish - boiled and strained. (Easy option is to use about 3 tins of tuna in water)

Put the fish stock aside. Debone and mash the fish. Ideally with pestle and mortar. Blender the bones to get the fish stock too.

If you choose to use tinned tuna, just mash the fish.

Put the mashed fish in a pot with the fish stock.

Add the blended ingredients to the mashed fish. Add the coconut milk. Add in the lemon grass. And asam keping, bunga kantan and daun kesom. Bring to boil and simmer until cooked.

Garnish : mint leaves, sliced cucumber, Sliced shallots, lime (kasturi), red and green chilies, torch ginger (bunga kantan), vietnamese coriander (kesom)

Cooked sambal belacan (sambal terasi).