Laksa Johor for Staff Meal
Today’s staff meal was a special one—my sous chef prepared a rich, comforting pot of Laksa Johor, and it was nothing short of soulful and delicious! Unlike other laksas, this Johorean version uses spaghetti instead of traditional rice noodles, a nod to its royal origins and Italian influence.
The gravy was thick and flavorful, made from blended mackerel, coconut milk, lemongrass, and spices, simmered to perfection. Garnished with fresh herbs like ginger torch, vegetables like lettuce and bean sprouts, a squeeze of calamansi, each bite was layered with freshness and packed full of robust mackerel broth.
The only thing missing was the hard-boiled egg. My sous was so busy preparing the other components to meticulously that she forgot to make the hard-boiled eggs.
Still a super delicious meal and not that all difficult once you've got all the appropriate ingredients. An absolutely satisfying meal before a busy night service.
