Simple Laksa Johor

On requests of so many friends and relatives, here is my simple version of laksa johor, I would call it versi perantau, no hassle of having to boil fish and removing all the bones. For me it tastes just as superb.

Ingredients:

3 cans of tuna chunks in brine
4 stalks of lemon grass
1 inch galangal/ lengkuas
1 Holland onion
1 inch ginger
4 tbs fish curry powder
1/2 cup anchovies (ikan bilis)
1/2 cup dried shrimp (udang kering)
3 cans of tuna/ sardine in brine
2 slices asam keping
2 tbs kerisik
1 can of coconut milk (I use Chaokoh)
500 g sphagetti-boil till aldente

Methods:
1. Blend the onion, ginger, galangal, lemon grass with water and fry in 3 tbs of olive oil.
2. Add fish curry powder.
3. Blend tunas, anchovies and dried shrimp and add to the pot once the onion mix is yellow and fragrant.
4. Add 3 cups of water and bring to the boil. Add thick coconut milk.
5. Add asam keping and kerisik.
6. Season with salt and a bit of sugar. Let it simmer for 10-15 min.
7. Serve with spaghetti, sliced lettuce, cucumber, long beans, bean sprouts, sambal belacan and limau kasturi juice.