Spagetti Laksa

Spagetti Laksa

Using Spagetti cook in Laksa (spicy soup noodle), this delicious recipes use Kara Coconut Cream and Akasa Kerisk.


400g pasta, boiled al dente

1 carrot & 1 cucumer - grated into thin strips

3 eggs, fried into omelets and thinly sliced

4-5 calamansi limes, halved

3 red chilies, sliced

Gravy Ingredients

3 tbsp oil

2 tbsp meat curry powder, mixed with water to a paste

1x425g sardines in tomato sauce, mashed

500ml KARA Coconut Cream

1.25 litres water

6 stalks polygonum leaves

2 dried tamarind

3 tbsp AKASA Kerisik

Salt, sugar to taste

Blended with water to a paste

3 red chilies

3 tbsp chili paste

4 candlenuts

2 tbsp dried prawns, soaked

1 Bombay onion

2 stalks lemongrass

  1. Heat oil, stir-fry blended ingredients until oil rises to surface.
  2. Add sardines, coconut milk and water. Bring to the boil then simmer for 10 mins.
  3. Add polygonum leaves, dried tamarind and kerisik, stir well.
  4. Then season to taste with salt and sugar. When oil rises to the top, remove.
  5. Serve with pasta and other accompaniments.

Cooking Time: 30 mins

No of Servings: 8