johor menu....

Laksa Johor

Ingredients :

Indian Mackerel ( Ikan Kembong ) - 2 no

Tamarind skins - 2 no

Spaghetti - 200 gram

Large onion - 1 no

Turmeric powder - a pinch

Fish curry powder - 2 tbsp

Coconut milk - 250 ml

Cooking oil - 2 tbsp

Blended Ingredient:

Salt - to taste

Garlic - 3 no

Ginger - ½ cm

Shallots - 3 no

Large onion - 1 no

Garnishing Ingredients:

Laksa leaves - 1 bundle

Cucumber - ½ pieces

Calamansi ( Limau Kasturi ) - 5 no

Chili - 3 no

Torch ginger ( Bunga Kantan ) - 1 no

Long bean - 4 no

Method of cooking :

1. Blended the grind ingredients together. Boiled the mackerel for 5 minutes. Take out the mackerel and de-bone it. Put the de-bone mackerel into blender and blend it for a while.
2. Cut all the garnishing ingredients in small sizes.
3. Heat the cooking oil for a few minutes and stir-fry the blended ingredients after that. Put in fish curry powder and stir-fry until the aroma can be smelled.
4. Then add the blended mackerel and tamarind skins.
5. Lastly put the coconut milk and let it simmer slowly for a few minutes.
6. Put the spaghetti into the boiling water for a few minutes to let the spaghetti to cook.
7. Finally garnish the spaghetti and the gravy with garnish ingredients.

Mee Bandung

Ingredients :

Yellow egg noodles ( Mee Kuning ) - 300 gm

Beef - 150 gm

Prawn - 100 gm

Chili paste - 2 tbsp

Stock (water) - 250 gm

Tomato sauce - 2 tbsp

Chili sauce - 2 tbsp

Oyster sauce - 1 tbsp

Boiled eggs - 2 no

Tomato - ½ no

Cooking oil - 2 tbsp

Blended ingredient:

Garlic - 3 no

Ginger - ½ cm

Large onion - 1 no

Garnishing:

Chili - 1 no

Chinese mustard green leave ( Daun Sawi ) - 1 bundle

Scallions ( Daun Bawang ) - 2 no

Fried shallots - 1 tbsp

Methods of cooking :

1. Before start the cooking, boiled the beef for a 10 minutes so that the beef will be tender. After 10 minutes, cut the beef into slices. Blanches the prawn until it changes colour.
2. Heat the oil in pan for a few minutes. While waiting for the oil to be heated, blend all the blended ingredients.
3. After a few minutes, put the blended ingredients into pan and stir-fry it until the aroma can be smelled. Put the chili paste after that.
4. Put into all the sauces and beef stock.
5. Lastly put the slices beef, the prawn and tomatoes.
6. Garnish with the garnishing ingredients and served it with yellow egg noodles.

Otak-Otak

Ingredients :

Wolf herring ( Ikan Tenggiri ) (meat only) - 500 gm

Shredded coconut - 100 gm

Tamarind powder - a pinch

Chili - 1 no

Lemongrass - 2 no

Anise seed ( Jintan Manis ) - a pinch

Tamarind leaves - 1 no

Wild betel ( Daun Kadok ) - few piece

Nypa palm ( Daun Nipah ) - few piece

Salt - to taste

Method of cooking :

1. Mixed all the ingredients except for the wild betel and nypa palm. Those 2 items are for wrapping.
2. After all the ingredients have been mixed, take a small portion and wrap it with the nypa palm.
3. Take toothpick to close the end of the nypa palm.
4. Took the wrapper into oven and baked it for 30 minutes and the temperature is 150°.
5. After 30 minutes, rest the tray of the otak-otak for a while. Then it is ready to be eaten.

me..??

money..??
RM3000.00 only....