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Equipment:

Large pot for boiling spaghetti.

Wok for sautéing spices and preparing the sauce.

Mortar and pestle or blender for grinding ingredients.

Knife and cutting board for preparing herbs and garnishes.

Ingredients:

Spaghetti: Cooked al dente.

Fish: Typically ikan parang (wolf herring) or mackerel, boiled and flaked.

Fish curry powder: Provides the distinct aroma and flavour of the sauce.

Coconut milk: Extracted from fresh coconut for richness.

Toasted grated coconut (kerisik): Adds depth and texture.

Tamarind slices (asam keping): Balances the flavours with a subtle tanginess.

Torch ginger flower (bunga kantan) and Vietnamese coriander (daun kesum): Infuse freshness into the sauce.

Blended spices: A mix of dried chilies, shallots, garlic, ginger, galangal, fresh turmeric, and lemongrass.

Herbs and vegetables: Cucumber, bean sprouts, daun kesum, red onion, calamansi lime, and others for garnishing.

Sambal belacan: A spicy condiment made with shrimp paste, complementing the dish.

Sauce Preparation:

Boil fish until cooked, separate the flesh, and blend it into a fine paste. Reserve the fish stock.

Sauté the blended spices (dried chilies, shallots, garlic, ginger, galangal, turmeric, and lemongrass) until aromatic and oil separates.

Add the fish curry powder mixed with a little water and continue sautéing until fragrant.

Incorporate the blended fish, reserved stock, coconut milk, toasted grated coconut (kerisik), tamarind slices, torch ginger flower, and Vietnamese coriander.

Simmer over medium heat until the sauce thickens and the flavours meld together.

Spaghetti Preparation:

Boil spaghetti in salted water until al dente.

Drain and toss with a little oil to prevent sticking.

Sambal Belacan Preparation:

Blend roasted shrimp paste (belacan), red chilies, bird’s eye chilies, garlic, and a squeeze of calamansi lime until smooth.

Add salt and sugar to taste.

Presentation:

Place a portion of spaghetti on a plate.

Pour the rich laksa sauce generously over the spaghetti.

Garnish with thinly sliced cucumber, bean sprouts, Vietnamese coriander, red onions, and calamansi lime.

Serve with a side of sambal belacan.

Sultan Abu Bakar is celebrated for introducing Western culinary innovations into Johor's cuisine, leading to the creation of the unique Laksa Johor. This dish has since become a hallmark of Johor’s culinary pride, frequently featured in food festivals and cultural events, showcasing the distinctiveness of Johor’s gastronomy at both national and international levels.