Johor Laksa from Johor state in southern Malaysia, resembles Penang laksa only in the kind of fish used but differs in everything else. Johor laksa has coconut milk, use 'kerisik', dried prawns, lemon grass, galangal and spices akin to curry. The garnishing comprises slices of onion, beansprouts (taugeh), mint leaves, Vietnamese coriander or 'daun kesum', cucumber and pickled white radish.
Sambal belacan (a kind of chili paste) is placed on the side. Finally, just before eating, freshly squeezed lime juice is sprinkled on the dish. Unique to Johor laksa is its Italian connection - spaghetti is used instead of the normal rice noodles or vermicelli. Johor laksa is traditionally eaten using the hand and the noodles are usually knitted (cetak) into a disk for each serving. |
|
