Laksa Johor Special buatan mama

In my post this time, I would like to share with you about Laksa Johor. Have you ever taste one before? Well, my mom is having a small business in selling this Laksa Johor. So, whether you haven't yet or have already, you can try my mom's cooking.

I personally think hers are the best, not because she is my mom, no. It simply because of the taste itself. She is so generous in terms of ingredients, it makes her gravy very thick & tasty. Unlike most Laksa Johor I tasted before which gravies were either very oily, watery or tasteless.

Inherited her talent from my late grandma who was also a Johorean, her Laksa Johor always being praised by many of her Johoreans friends. After she turned 52, she felt so tired to work in office & retired. She then discovered her 'rezeki' in small business & started to make Laksa Johor & is doing fine nowadays. As a daughter, I feel it is my responsibility to do my part, which is to help mom in promoting her Laksa Johor. Hehe ^_^

Ok before I go further, which I believe I had done so (hehe), let me write a bit introduction on Laksa Johor if some of you have still never heard of this Malaysian Cuisine.

"Johor laksa (Malay: Laksa Johor), 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."

Sources: Wikipedia Laksa

Ok, as mentioned above, it is eaten using the hand, so don't go using fork & spoon or chop sticks, as it wont deliver much 'feel' to you. Hahaha..

So here's the shot.

This one was prepared by Mom for customer's order which were 50 packets of Laksa Johor. Using Ikan Tenggiri in making the gravy, she charges her Laksa Johor @ RM6 per packet. Ikan Tenggiri are costly compared to most gravy which uses Ikan Sardin or Ikan Kembung. Using Ikan Tenggiri will make the gravy thick & tasty.

The finish product which is ready to eat. Sambal Belacan, Air Limau, Jeruk Lobak, Timun & Bawang are combine together & mix with the Spaghetti for maximum taste. My mom is from Johor & her Laksa Johor is adopted from its state of origin, Johor Darul Takzim.

Apart from making Laksa Johor, mom also sells Mee Rebus @ RM4.50 per packet. She adopted Johorean/Jawa Style in making her Mee Rebus. Absolutely delicious!

I bet you are already drooling by now. So am I. ^_^
Contact me if you would like to try @ make an order. We accept catering also.
Kindly email me- natasha.zainalabidin@gmail.com.