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Laksa Johor

1500 ml coconut milk
120 gr grated coconut
600 gr wolfs herring
600 gr thick rice vermicelli, cooked
2 pc dries asem / tamrinde skin
1 tsp salt


21 dried lomboks (chilies)
2 lemongrass
8 shallots
7 cm laos (galagnal)
2 cm kunyit (turmeric)
2 tsp trassi (shrimp paste)
1 tsp black peppercorns

150 gr beansprouts
1 cucumber
mint leaves

Cara membuat:
Steam the wolfs herring until its done, then flake it. Soak the lomboks in warm warer for 10 minutes, then drain. Pound or grind the ingredients for the bumbu into a paste. Heat in a wok the coconut milk and add the bumbu, the salt, the asem, the fish and the grated coconut and simmer it for 15 minutes.
Peel the coconut and shred it. Wash and clean the beansprouts. Put the noodles in bowls and garnish it with the beansprouts, the cucumber and the mint leaves. Pour the coconut sauce ont top of it and serve.

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