Skip to content

Smoked Duck Laksa Johor

Recipes Details

Preparation Time:

10-15 mins

Cooking Time:

30 mins

Servings:

3-4

Ingredients

Soup Base:

  • 30g garlic
  • 150g red onion (sliced)
  • 200ml cooking oil
  • 300g Chilli Boh
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chicken stock
  • 200ml santan (coconut milk)
  • 60g meat curry powder
  • 1000ml fish stock
  • 1kg ikan kembung

Toppings:

  • 1kg boiled spaghetti
  • 2 smoked duck breast
  • 40g angle bean (sliced)
  • 15g cucumber (shredded)
  • 15g bean sprout
  • 15g red onion (sliced)
  • 15g mint leaves
  • 15g daun kesam
  • 2 boiled eggs
  • 5g bunga kantan (sliced)
  • 1 lime (sliced)
  • 5g chilli padi (sliced)

Kitchen Appliances:

  • Rinnai RB-982G Hyper Burner Built-in Gas Hob

Method

  1. In a blender, blend the red onion and garlic into a thick paste.
  2. Heat up a pot with cooking oil, then stir fry the blended paste until fragrant.
  3. Pour in Chilli Boh and cook until oil breaks.
  4. Add in meat curry powder and fish stock. Stir until well-combined.
  5. Place in the ikan kembung and simmer for 5 mins.
  6. Use a hand blender to blend the soup until fine.
    Note: Blend slowly and be careful of splatters as the soup is hot.
  7. Continue to simmer for another 2 mins.
  8. Pour in santan and mix well.
  9. Season with salt, pepper and chicken stock.
  10. Heat up oil in a frying pan, then pan sear the smoked duck breast until the skin turns crispy. Once cool to handle, slice into pieces.
  11. Assemble:
    – Place the boiled spaghetti at the bottom of the bowl
    – Ladle over the laksa soup
    – Then garnish with angle beans, shredded cucumber, bean sprouts, sliced red onion, mint leaf, daun kesum, half a boiled egg, sliced bunga kantan, sliced chilli padi, sliced lime and sliced smoked duck breast
  12. Enjoy!