Laksa Johor (Beef)

Ingredients

• 1.5 lbs Beef Chuck
• 2 cans Coconut Milk
• 1 lb Spaghetti
• 2 tbsp Dried Shrimp Paste Substitute (Belacan Replacement)
• 2 inches Galangal
• 3 stalks Lemongrass
• 1 inch Turmeric
• 1 inch Ginger
• 4 small Red Chilies
• 5 small Candlenuts
• 2 tbsp Lime Juice
• 1 medium Cucumber
• 1 cup Bean Sprouts
• 1/2 cup Long Beans
• 1 medium Onions
• 1 tsp Salt
• 1 tsp Sugar

Instructions

1. 1Place the 1.5 lbs Beef Chuck in a large heavy-bottomed pot. Add enough water to cover the beef by at least 2 inches. Bring the water to a rolling boil over high heat (400°F / 200°C), then reduce the heat to medium-low (250°F / 120°C), cover the pot, and simmer for 60-90 minutes, or until the beef is very tender when pierced with a fork.
2. 2Carefully remove the 1.5 lbs Beef Chuck from the pot and place it on a plate to cool for at least 15 minutes, until it is cool enough to handle comfortably. Reserve exactly 4 cups of the beef broth from the pot and set it aside; discard any remaining broth. Once cooled, use two forks to shred the 1.5 lbs Beef Chuck into bite-sized pieces.
3. 3Prepare the spice paste: Peel and finely chop the 2 inches Galangal, the white part of the 3 stalks Lemongrass, the 1 inch Turmeric, and the 1 inch Ginger. Remove the stems from the 4 small Red Chilies. Place the chopped galangal, lemongrass, turmeric, ginger, red chilies, 5 small Candlenuts, and 2 tbsp Dried Shrimp Paste Substitute (Belacan Replacement) into a blender or food processor. Blend these ingredients until a very smooth paste forms, adding one tablespoon of water if needed to help the mixture blend smoothly.
4. 4Heat a large pot or Dutch oven over medium heat (350°F / 175°C). Add the blended spice paste to the pot and cook, stirring constantly, for 5-7 minutes, until the paste becomes very fragrant and slightly darker in color.
5. 5Pour the 2 cans Coconut Milk and the reserved 4 cups of beef broth into the pot with the cooked spice paste. Stir well to combine all ingredients. Bring the mixture to a gentle simmer over medium-low heat (300°F / 150°C), then cover the pot and let it simmer for 1 hour, stirring occasionally. The liquid should reduce slightly and thicken, and the flavors will meld together.
6. 6Add the shredded 1.5 lbs Beef Chuck to the simmering laksa gravy. Stir in the 2 tbsp Lime Juice, 1 tsp Salt, and 1 tsp Sugar. Continue to simmer the gravy for another 10 minutes over medium-low heat (300°F / 150°C) to ensure the beef is heated through and the flavors are fully combined.
7. 7While the laksa gravy finishes simmering, fill a large pot with water and bring it to a rolling boil over high heat (400°F / 200°C). Add a pinch of salt to the boiling water, then add the 1 lb Spaghetti. Cook the spaghetti for 8-12 minutes, or until it is al dente (firm to the bite). Drain the cooked spaghetti well in a colander.
8. 8Prepare the garnishes: Thinly slice the 1 medium Cucumber. Trim the ends from the 1/2 cup Long Beans and chop them into 1-inch pieces. Thinly slice the 1 medium Onions. Wash the 1 cup Bean Sprouts thoroughly under cold water and drain them well.
9. 9To serve, divide the cooked 1 lb Spaghetti evenly among four deep serving bowls. Ladle a generous amount of the hot laksa gravy with the shredded beef over the spaghetti in each bowl. Garnish each serving generously with the thinly sliced 1 medium Cucumber, chopped 1/2 cup Long Beans, thinly sliced 1 medium Onions, and washed and drained 1 cup Bean Sprouts.

Substitutions

Related Guides