Laksa Johor

There are many varieties of laksa in Malaysia, and almost every state has their own version of laksa. Even though there are many different types of laksa out there, but I still prefer the taste of Laksa Johor. Laksa Johor is a signature dish that originates from the southern state of Johor. Laksa Johor completely blew my mind because the taste is distinct from other laksa and what makes me curious about is the ingredients and making process for the Laksa Johor. Therefore, I went to visit one of my mother’s friend, Aunty Adeline who is from Johor and the amazing thing is she know how to make Laksa Johor. I met Aunty Adeline and she prepared all the ingredients and starts to teach me how to cook a delicious Laksa Johor.

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  •   500g Mackerel
  •   1cm ginger
  •   1cm turmeric
  •   3 cloves of garlic
  •   2 onions
  •   1 teaspoon of dried shrimp
  •   80g of curry powder
  •   500ml coconut milk
  •   Half cup of tamarind juice
  •   2 tablespoon of kerisik
  •   2 stalks lemon grass
  •   4 tablespoon of cooking oil
  •   1 packet spaghetti
  •   Beansprouts
  •   Green beans
  •   Onions
  •   Cucumbers
  •   Lime
  •   Mint leaves
  •   Thai basil
  •   Sambal belacan
  •   Jeruk masin
  •   Vietnamese mint and torch ginger as extra garnish
  •   3 fresh chillies (Chopped)
  •   1cm toasted shrimp paste (Belacan)