A Johor Malaysian laksa with spaghetti, coconut fish gravy, spices, cucumber, herbs, and lime.
35 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Uskumruyu tuzlu suda 10 dakika haşlayıp etini didikleyin.
Spagettiyi ayrı tencerede diri kalacak şekilde haşlayın.
Soğan, sarımsak, zencefil ve limon otunu yağda 5 dakika kavurun.
Köri tozu ve karides ezmesini ekleyip 2 dakika çevirin.
Hindistan cevizi sütü ve didiklenmiş balığı ekleyip sosu 18 dakika pişirin.
Spagettiyi kaselere alın, üstüne balık sosunu paylaştırın.
Salatalık, taze soğan ve lime suyuyla servis edin.
💡 Tip: Balığı çok ince didiklemek sosun spagettiye tutunmasını ve Johor laksa dokusunu güçlendirir.
🍽️ Serving suggestion: Sıcak sos ve serin salatalıkla servis edin, yanında isteğe bağlı sambal ekleyebilirsiniz.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~470
kcal calories
25
g protein
58
g carbs
15
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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