Alo Alo Alo! Salam Kacak Semua!
Harini, kita kembali ke akar atau back to roots dengan masakan laksa. Video ni agak panjang dari video2 lain tapi bertepatan dengan ketersohoran Laksa Johor, kerumitan dan kepayahan dalam penyediaan untuk mendapatkan hasil yang baik dan keenakan yang abadi. Chewahhh... hahaha
Okaylah, harini kita masak laksa resipi mak. Ramai yang puji resipi laksa mak ni. Sayangnya mak dah tak begitu kuat, tapi mujur masih berkesempatan untuk belajar resipi ni dari dia. Sekarang kita kongsikan kepada semua, semoga ada manfaat dan kalau ada kebaikan dan pahala dari ilmu yang dikongsikan, harapnya sampai kepada ibunda saya juga.
Okay kita terus ke resipinya:
Bahan Utama:
Ikan Parang (Atau Ikan Parang + Ikan Tenggiri) x 1 kg
Udang basah x 250 gm (lebihkan kalau anda tak suka hanyir ikan)
Bahan Pes:
Bawang kecil x 10 biji
Bawang besar x 1 biji
Lengkuas x 1 inci
Halia x 1 inci
Serai x 2 batang
Cili kering x 7 batang
Udang kering x 1/2 genggam
Bahan Masak:
Santan x 1 biji
Kerisik x 4 sudu
Gula Melaka x 1 biji
Asam keping x 3
Garam & Gula
Sedikit perkongsian dari the star berkenaan Laksa Johor:
https://www.thestar.com.my/news/nation/2016/09/16/laksa-johor/
Laksa Johor is the state’s favourite dish and is served during festive occasions such as Hari Raya.
Those out of the state would recognise it most as the laksa made with spaghetti noodles – even though most Malaysians only became familiar with dried pasta when spaghetti Bolognese became popular here in the 1980s.
It is believed that Sultan Abu Bakar – known as the “Founder of Modern Johor” and said to be the first Malay ruler to visit Europe in 1866 – instructed his royal chefs to use spaghetti instead of the traditional rice noodles in his laksa Johor. According to the book Johor Palate: Tanjung Puteri Recipes written by Kalsom Taib and Hamidah Abdul Hamid, the Sultan had acquired a love for the pasta during his travels to Italy.
“We have used spaghetti in laksa Johor for as long as I remember, from when I was a child in the 1950s,” said Pride Foundation advisor Nasirah Aris, 69. “In Johor, we don’t grow rice, so maybe it was more convenient to use spaghetti. It was also less tedious than making the rice noodles.”
In Nasirah’s family, they are particular about the ingredients used to make the laksa gravy. Most only use fish, but laksa Johor also has prawns, and dried prawns and fish. Only choice ingredients such as ikan parang (wolf herring), ikan kurau (threadfin), the freshest prawns and good quality dried seafood are used.
These quality ingredients cost quite a bit and Nasirah says that laksa Johor used to be made mostly in upper middle class homes in the state. Even today, the best laksa Johor is to be had in homes, not at restaurants or stalls.
Making the spice mixture and preparing the seafood are time consuming tasks. Johorean cooks pay meticulous attention to the garnishing and accompaniments.
The garnishings for laksa Johor are cucumber, bean sprouts, long beans, daun kesum (polygonum) and daun selasih (Thai basil).
“The cucumber has to be cut in a certain way. We have to first peel it, cut it into shorter lengths and cut around it in a circular motion to get a long strip before cutting into julienne," said Nasirah.
The must-have condiments are sambal belacan and calamansi limes. The dish is also always sprinkled with Chinese pickled radish (chye poh).
Many Johoreans typically eat their laksa Johor with their fingers, rather than with fork and spoon.
Making Laksa Johor is painstaking work as the spice mixture and seafood preparations are time consuming. Johorean cooks would also pay meticulous attention to the laksa garnishing and accompaniments
*** Kita rasa The Star ni memang menulis pasal mak walaupun dia tulis berkenaan Puan Nasirah. Passion untuk makanan mereka sama. :)
Ini semua idola kami. Hopefully satu hari nanti kami boleh masak sebaik mereka:
Che Nom
Sugu Pavithra
Limau Nipis
Khairul Aming
Buat Orang Lapo
iCookAsia
Puding Raja
Seminit Resepi
Azie Kitchen
My Dapur Panas
Malinapg
#Sugu Pavithra
#Che Nom
#Limau Nipis
#Azie Kitchen
#Mydapur Panas
#iCookAsia
#Khairulaming
#Buat Orang Lapo
#SeminitResepi
#Malina Lina Pg