Laksa Johor (Dairy-Free)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g Dried Spaghetti and cook for 8 to 10 minutes, stirring occasionally, until the spaghetti is tender but still firm to the bite (al dente). Drain the spaghetti thoroughly and set it aside.
2. 2In a blender, combine the 10 Dried Chilies (soaked), 2 medium Onions (roughly chopped), 6 cloves Garlic (peeled), 5 Candlenuts, 5.08 cm Galangal (sliced), and 2.54 cm Ginger (sliced). Blend until a very fine, smooth paste forms, scraping down the sides as needed.
3. 3Heat the 3 tablespoons Vegetable Oil in a large heavy-bottomed pot (such as a 6-quart Dutch oven) over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the blended spice paste and the 3 stalks Lemongrass (bruised). Sauté for 8 to 10 minutes, stirring frequently, until the paste is fragrant, has darkened slightly in color, and the oil begins to separate from the paste.
4. 4Add the about 450 g Mackerel or Sardines (boiled and flaked), 1 teaspoon Turmeric Powder, 1 teaspoon Coriander Powder, and 1/2 teaspoon Cumin Powder to the pot. Stir well to thoroughly combine the fish and spices with the paste, cooking for 2 to 3 minutes.
5. 5Pour in the 2 cans (about 380 g) Coconut Milk and the 2 tablespoons Tamarind Paste. Bring the mixture to a gentle simmer over medium-low heat (approximately 82.22-93.33°C / 82-93°C). Cook for 30 minutes, stirring occasionally to prevent sticking, until the gravy has thickened slightly.
6. 6Add the about 225 g Prawns (peeled and deveined) to the simmering gravy. Cook for 3 to 5 minutes, stirring gently, until the prawns turn opaque pink and curl. Stir in the 2 tablespoons Fish Sauce.
7. 7To serve, divide the cooked about 450 g Dried Spaghetti among four serving bowls. Ladle the hot Laksa Johor gravy generously over the spaghetti. Garnish each bowl with slices of the 1 Cucumber, 1 cup Pickled Vegetables, 1 cup Bean Sprouts, and 1/4 cup Mint Leaves.

Substitutions

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