[{"data":1,"prerenderedAt":880},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:malaysian-laksa:en":392,"recipe:country:malaysia":600},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":524,"pronunciation":547,"substitutions":548,"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"region":566,"baseServings":462,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":570,"diet":573,"mainIngredients":577,"images":578,"keywords":588,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":561,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"They are separate dishes that share a name. Asam laksa, from Penang, contains no coconut milk at all: it is a sour, thin fish broth soured with tamarind and topped with raw herbs and pineapple. Curry laksa, also called laksa lemak, is rich and creamy with coconut milk, chile and usually prawns or chicken. If a laksa is orange and creamy, it is not asam laksa.","What is the difference between asam laksa and curry laksa?",{"answer":398,"question":399},"Oily fish with strong flavour: mackerel is the classic choice, and sardines, horse mackerel or bonito all work. The fish is poached, flaked and returned to the broth, so it needs to be robust enough to season several litres of liquid. Cod, haddock and other lean white fish give a broth that tastes watery no matter what else you add.","Which fish should I use?",{"answer":401,"question":402},"Yes. Add sugar in small increments — half a teaspoon at a time — and a little more salt, both of which round off the tamarind. A larger spoonful of hae ko does the same job while adding depth. If it is still too sharp, dilute with a ladle of hot water and re-season. Do not add coconut milk, which turns it into a different dish.","My broth tastes harshly sour. Can I fix it?",{"answer":404,"question":405},"Thick, round rice noodles about 3 mm across, sold fresh or dried as laksa noodles, lai fun or thick rice vermicelli. They are soft and slippery rather than springy. Fresh ones need only a rinse in hot water; dried ones need boiling and then a cold rinse to stop them clumping. Thin rice vermicelli is a poor substitute — the bowl needs the weight.","What noodles does asam laksa use?",{"answer":407,"question":408},"The bowl works without it but is noticeably less balanced. Hae ko is thick, black, sweet and salty, and its job is to counter the sourness of the broth from underneath. Serve it on the side in a small dish so each person stirs in as much as they want, which is how stalls handle nervous first-timers.","Do I have to include the shrimp paste garnish?",[410,411,412,413,414,415],"Use oily fish. Mackerel, sardines or bonito give the broth its character; white fish makes a thin, characterless soup that no amount of tamarind will save.","Poach the fish gently and lift it out the moment it flakes, then pick every bone out by hand before returning the flesh. Bones in asam laksa are a real hazard.","Taste the broth for sourness only after it has simmered 20 minutes — tamarind mellows considerably and a broth balanced too early ends up flat.","Rinse the thick rice noodles under hot water just before serving and portion them into hot bowls, since they stiffen quickly as they cool.","Prepare all the garnishes before the broth is finished and keep them cold. The contrast between hot sour broth and cold crunchy toppings is most of the pleasure.","Go easy the first time with hae ko: half a teaspoon stirred in, tasted, then more. It is intensely sweet and salty and easy to overdo.","🐟","Asam laksa is a sour, fishy, herbal noodle soup that tastes like nothing else in Southeast Asia. The broth is made by poaching oily mackerel, flaking the flesh back into the cooking water, and souring it hard with tamarind and slices of asam gelugor — dried sour fruit — until it is aggressively tart. A rempah of chile, shallot, lemongrass and belacan goes in, along with torch ginger flower, which smells floral and slightly of ginger and rose at once. Over that go thick, soft rice noodles and a pile of raw garnishes: shredded pineapple, cucumber, red onion, mint and lettuce. A dark spoonful of sweet prawn paste on top pulls the whole sour thing back into balance.","Laksa is not one dish but a family, and the family splits along one hard line: coconut or no coconut. The curry laksas of Kuala Lumpur, Singapore and Sarawak are rich and creamy, built on coconut milk. Penang asam laksa is the other branch entirely — no coconut, no fat to speak of, and sourness as the organising principle. Asam simply means sour, and the tartness comes from two sources at once: tamarind pulp and asam gelugor, the sun-dried slices of a garcinia fruit that give a cleaner, less sweet acidity.\n\nThe word laksa itself may descend from a Persian or Sanskrit root for noodles, and the dish sits squarely in the Peranakan tradition — the Chinese communities who settled the Straits ports, married locally, and built a kitchen out of Chinese ingredients and Malay technique. Penang, the island port where much of that community concentrated, made asam laksa its own to the point that the dish is essentially a regional passport. It appears on international lists of great dishes with regularity, which locals find both gratifying and slightly beside the point.\n\nIt is genuinely divisive food. The flavour profile is sour, pungent and fish-forward, and the finishing spoon of hae ko — thick black prawn paste, sweet and almost molasses-like — is the part visitors most often ask to have left off, which is a bit like ordering a bowl of pho without the herbs. Malaysians eat it as a mid-afternoon meal from stalls that boil a cauldron of broth each morning and ladle from it all day, and the broth genuinely does improve over those hours as the fish and tamarind settle into each other. The version below is scaled to a household pot but keeps the same order of operations.","The broth keeps 3 days refrigerated and tastes better on day two once the sourness settles; it freezes for 2 months, though the flaked fish softens. Store broth, noodles and garnishes strictly separately — noodles left in broth swell and disintegrate, and cut pineapple and mint turn limp within hours. Reheat the broth to a full simmer and pour it over freshly rinsed noodles and freshly cut garnishes. Never reheat an assembled bowl.",[421,422,423,424],"Real broth technique: the fish is poached, flaked and returned, so the soup carries body without cream, coconut or thickener.","Two souring agents used deliberately — tamarind for depth, asam gelugor for a clean edge — with an honest fallback if you can only get one.","The garnish plate is treated as part of the recipe, not a suggestion, because raw pineapple and mint are what make the bowl work.","Explains what torch ginger flower and hae ko do, so you can judge whether to hunt for them or cook without.",[426,427,428,429],"Large stockpot","Fine sieve","Blender or stone mortar","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},8,66,5,14,1400,32,480,[439],"Nothing else — asam laksa is a whole meal in a bowl, eaten with a spoon and chopsticks.",[441,444,447],{"name":442,"description":443},"Laksa lemak","The coconut branch of the family: the same noodles in a rich coconut-and-rempah broth with prawns and cockles, common in Kuala Lumpur and Malacca.",{"name":445,"description":446},"Sarawak laksa","A different dish again — sambal-based broth with coconut milk, omelette strips, shredded chicken and prawns, from across the sea in Borneo.",{"name":448,"description":449},"Asam laksa with sardines","The common home shortcut in Malaysia: tinned sardines in tomato sauce stirred into the broth alongside the fresh fish, which adds body and sweetness.",[451,457,461,466,471,473,476,480,484,486,489,493,497,500,504,508,511,513,517,519,522],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},600,"mackerel","whole mackerel or sardines, gutted","g","For the broth",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},2,"water","l",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},4,"tamarind","tamarind pulp, soaked in 300 ml hot water and strained","tbsp",{"qty":467,"name":468,"note":469,"unit":470,"group":456},6,"dried asam gelugor slices","or double the tamarind — see substitutions","piece",{"qty":458,"name":472,"unit":470,"group":456,"optional":8},"torch ginger flower buds, halved lengthways",{"qty":474,"name":475,"unit":465,"group":456},1,"sugar, or gula melaka",{"qty":477,"name":478,"unit":479,"group":456},null,"salt","to taste",{"qty":481,"name":482,"unit":470,"group":483},12,"dried red chiles, deseeded and soaked 20 minutes","For the rempah",{"qty":431,"name":485,"unit":470,"group":483},"shallots, peeled",{"qty":462,"ref":487,"name":487,"unit":488,"group":483},"garlic","clove",{"qty":490,"ref":491,"name":492,"unit":470,"group":483},3,"lemongrass","lemongrass stalks, tender lower third, sliced",{"qty":474,"ref":494,"name":495,"unit":496,"group":483},"turmeric","ground turmeric","tsp",{"qty":458,"ref":498,"name":499,"unit":496,"group":483},"shrimp-paste","belacan, toasted and crumbled",{"qty":452,"ref":501,"name":502,"unit":455,"group":503},"rice-noodles","thick fresh laksa rice noodles","To serve",{"qty":505,"ref":506,"name":507,"unit":455,"group":503},200,"pineapple","pineapple, in thin batons",{"qty":474,"ref":509,"name":510,"unit":470,"group":503},"cucumber","cucumber, deseeded and shredded",{"qty":474,"name":512,"unit":470,"group":503},"red onion, very thinly sliced",{"qty":474,"ref":514,"name":515,"unit":516,"group":503},"mint","mint leaves, picked","cup",{"qty":462,"name":518,"unit":470,"group":503},"lettuce leaves, shredded",{"qty":458,"ref":520,"name":521,"unit":470,"group":503},"thai-chili","red chiles, thinly sliced",{"qty":462,"name":523,"unit":496,"group":503},"hae ko (thick black prawn paste), loosened with a little hot water",[525,530,533,536,540,544],{"tip":526,"text":527,"title":528,"timerSeconds":529},"Keep it below a rolling boil or the fish shreds into the broth and you will spend twenty minutes fishing out bones.","Bring the water to a gentle simmer, slide in the whole fish and poach for 8–10 minutes until the flesh pulls easily from the bone. Lift the fish out onto a tray and keep the cooking water in the pot.","Poach the fish",540,{"text":531,"title":532},"When the fish is cool enough to handle, pull the flesh from the frame and go through it with your fingertips, removing every bone including the fine pin bones along the lateral line. Set half aside for garnish and reserve the rest.","Flake and pick over",{"text":534,"title":535},"Blend the soaked chiles, shallots, garlic, lemongrass, turmeric and toasted belacan into a coarse paste with a splash of the fish water. Stir it straight into the pot and bring back to a simmer.","Blend and add the rempah",{"text":537,"title":538,"timerSeconds":539},"Add the strained tamarind water, the asam gelugor slices, the torch ginger halves and the larger portion of flaked fish. Simmer uncovered for 30 minutes, breaking the fish up with a spoon, until the broth turns cloudy and tastes sharply sour with a deep fish savour behind it.","Sour and simmer the broth",1800,{"tip":541,"text":542,"title":543},"It should make you wince slightly on its own — the cold garnishes and noodles will soften it considerably in the bowl.","Add the sugar and salt a little at a time, tasting after each addition, until the broth is sour first, salty second and just faintly sweet. Fish out the gelugor slices and the torch ginger before serving.","Balance the seasoning",{"text":545,"title":546},"Rinse the noodles in hot water and divide them between four warmed bowls. Ladle the boiling broth over, then pile on the pineapple, cucumber, red onion, mint, lettuce, sliced chile and the reserved flaked fish. Serve each bowl with a teaspoon of loosened hae ko on the side to stir in.","Assemble the bowls","AH-sam LAK-sa",[549,553,557],{"note":550,"swap":551,"original":552},"Gelugor gives a rounder, less fruity sourness. Doubling the tamarind gets you a sour broth, and the lime restores some of the sharpness the gelugor was providing.","Extra tamarind pulp plus a squeeze of lime at the end","Asam gelugor (dried sour fruit slices)",{"note":554,"swap":555,"original":556},"There is no real equivalent for its floral, faintly rosy aroma, and frozen buds are the best bet if an Asian grocer stocks them. Without it the broth is still sour and good, just less distinctive.","A stalk of lemongrass, finely shredded, plus a strip of lime zest","Torch ginger flower (bunga kantan)",{"note":558,"swap":559,"original":560},"This mimics the sweet-salty function rather than the flavour. Hae ko keeps almost indefinitely in the fridge, so it is worth buying a jar if you plan to make this again.","A teaspoon of dark molasses plus half a teaspoon of fish sauce","Hae ko (black prawn paste)","malaysian-laksa","Asam Laksa (Penang Sour Fish Noodle Soup)","Asam Laksa","Asam laksa","malaysia","Penang",35,50,"hard",[571,572],"soup","main",[574,575,576],"pescatarian","dairy-free","gluten-free",[453,501,463,506,498],[579,582,584,586],{"alt":580,"src":581},"Bowl of sour tamarind fish laksa with thick rice noodles, shredded pineapple, cucumber, red onion and mint","\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-1x1.jpg",[589,590,591,463,592,593,594],"asam laksa","penang","sour fish soup","rice noodles","peranakan","malaysian soup","2026-08-20","dishroute-kitchen","Penang's coconut-free laksa: thick rice noodles in a flaked mackerel broth soured with tamarind and torch ginger, topped with pineapple, mint, cucumber and a spoon of shrimp paste.",{"en":599},"\u002Frecipe\u002Fmalaysian-laksa",{"items":601,"total":651,"page":474,"limit":878,"hasMore":879},[602,633,643,676,708,736,765,793,821,851],{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":565,"region":566,"baseServings":431,"prepMinutes":568,"cookMinutes":607,"restMinutes":608,"difficulty":609,"course":610,"diet":612,"mainIngredients":614,"images":618,"keywords":628,"publishedAt":595,"updatedAt":595,"authorSlug":596},"malaysian-acar","Acar Awak (Nyonya Spiced Pickled Vegetables)","Acar Awak","Acar awak",25,720,"easy",[611],"side",[575,576,613],"halal-friendly",[509,615,616,617,494],"carrot","cabbage","peanuts",[619,622,624,626],{"alt":620,"src":621},"Bowl of yellow spiced pickled vegetables — carrot, cucumber and cabbage batons — dusted with ground peanuts and sesame","\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-1x1.jpg",[629,630,593,631,632,494,617],"acar","nyonya","pickled vegetables","malaysian side dish",{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"region":566,"baseServings":462,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":634,"diet":635,"mainIngredients":636,"images":637,"keywords":642,"publishedAt":595,"updatedAt":595,"authorSlug":596},[571,572],[574,575,576],[453,501,463,506,498],[638,639,640,641],{"alt":580,"src":581},{"alt":580,"src":583},{"alt":580,"src":585},{"alt":580,"src":587},[589,590,591,463,592,593,594],{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":565,"region":648,"baseServings":462,"prepMinutes":649,"cookMinutes":650,"restMinutes":651,"difficulty":652,"course":653,"diet":654,"mainIngredients":655,"images":658,"keywords":668,"publishedAt":595,"updatedAt":595,"authorSlug":596},"ayam-percik","Ayam Percik (Kelantan Grilled Chicken in Coconut Gravy)","Ayam Percik","Ayam percik","Kelantan",30,55,10,"medium",[572],[575,576,613],[656,657,491,494,463],"chicken","coconut-milk",[659,662,664,666],{"alt":660,"src":661},"Butterflied grilled chicken lacquered in orange coconut spice gravy with charred edges on a wooden board","\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-1x1.jpg",[669,670,671,672,673,674,675],"ayam percik","kelantan","grilled chicken","coconut gravy","rempah","malay food","ramadan bazaar",{"slug":677,"title":678,"shortTitle":679,"nativeName":679,"romanized":680,"countrySlug":565,"region":566,"baseServings":462,"prepMinutes":607,"cookMinutes":681,"restMinutes":649,"difficulty":609,"course":682,"diet":685,"mainIngredients":689,"images":691,"keywords":701,"publishedAt":595,"updatedAt":595,"authorSlug":596},"penang-cendol","Cendol (Penang Shaved Ice with Pandan Noodles)","Cendol","Chendul",20,[683,684],"dessert","street-food",[686,687,576,575,688],"vegan","vegetarian","nut-free",[657,690],"tapioca-starch",[692,695,697,699],{"alt":693,"src":694},"Glass of Penang cendol with green pandan strands, shaved ice, coconut milk and dark palm sugar syrup running through it","\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-1x1.jpg",[702,703,704,705,706,590,707],"cendol","chendul","gula melaka","pandan","shaved ice dessert","coconut milk",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"romanized":713,"countrySlug":565,"region":566,"baseServings":458,"prepMinutes":607,"cookMinutes":651,"difficulty":652,"course":714,"diet":715,"mainIngredients":716,"images":720,"keywords":730,"publishedAt":595,"updatedAt":595,"authorSlug":596},"penang-char-kway-teow","Char Kway Teow (Penang Wok-Fried Flat Noodles)","Char Kway Teow","炒粿條","Char kway teow",[572,684],[575],[501,717,718,719,487],"shrimp","eggs","bean-sprouts",[721,724,726,728],{"alt":722,"src":723},"Plate of charred flat rice noodles with prawns, egg, bean sprouts and garlic chives fresh from the wok","\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-1x1.jpg",[731,590,732,592,733,734,735],"char kway teow","wok hei","hawker food","malaysian chinese","stir-fry",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":565,"baseServings":490,"prepMinutes":741,"cookMinutes":681,"difficulty":609,"course":742,"diet":743,"mainIngredients":744,"images":748,"keywords":758,"publishedAt":595,"updatedAt":595,"authorSlug":596},"mee-goreng-mamak","Mee Goreng Mamak (Indian-Muslim Fried Noodles)","Mee Goreng Mamak","Mee goreng mamak",15,[572,684],[687,575,613],[745,746,747,718,719],"egg-noodles","tofu","potato",[749,752,754,756],{"alt":750,"src":751},"Plate of orange fried yellow noodles with tofu puffs, potato cubes, egg and bean sprouts, lime wedge on the side","\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-1x1.jpg",[759,760,761,762,763,764,687],"mee goreng","mamak","fried noodles","malaysian street food","tofu puffs","yellow noodles",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"countrySlug":565,"baseServings":462,"prepMinutes":607,"cookMinutes":770,"restMinutes":651,"difficulty":652,"course":771,"diet":773,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":595,"updatedAt":595,"authorSlug":596},"nasi-lemak","Nasi Lemak (Malaysian Coconut Rice with Sambal)","Nasi Lemak","Nasi lemak",45,[572,772],"breakfast",[575,613],[775,657,776,617,718],"rice","anchovies",[778,781,783,785],{"alt":779,"src":780},"Mound of coconut rice on a banana leaf with dark red sambal, crisp anchovies, peanuts, cucumber slices and half a boiled egg","\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-1x1.jpg",[788,789,790,791,792,705,733],"nasi lemak","coconut rice","sambal","malaysian breakfast","ikan bilis",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":565,"region":798,"baseServings":467,"prepMinutes":567,"cookMinutes":799,"difficulty":569,"course":800,"diet":801,"mainIngredients":802,"images":805,"keywords":815,"publishedAt":595,"updatedAt":595,"authorSlug":596},"malaysian-rendang","Rendang Daging (Malaysian Dry Coconut Beef)","Rendang Daging","Rendang daging","Negeri Sembilan",180,[572],[575,576,613],[803,657,804,491,494],"beef-chuck","coconut",[806,809,811,813],{"alt":807,"src":808},"Dark shredded beef rendang in a heavy pan, coated in dry spiced coconut paste with lemongrass and lime leaves","\u002Fimages\u002Frecipes\u002Fmalaysian-rendang\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fmalaysian-rendang\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fmalaysian-rendang\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fmalaysian-rendang\u002Fhero-1x1.jpg",[816,817,818,707,819,820,673],"rendang","malaysian beef","kerisik","hari raya","dry curry",{"slug":822,"title":823,"shortTitle":824,"nativeName":825,"countrySlug":565,"baseServings":467,"prepMinutes":826,"cookMinutes":649,"restMinutes":437,"difficulty":569,"course":827,"diet":829,"mainIngredients":830,"images":835,"keywords":845,"publishedAt":595,"updatedAt":595,"authorSlug":596},"malaysian-roti-canai","Roti Canai (Flaky Malaysian Griddled Flatbread)","Roti Canai","Roti canai",40,[828,772],"bread",[687,613],[831,832,833,834],"flour","ghee","lentils","condensed-milk",[836,839,841,843],{"alt":837,"src":838},"Blistered flaky roti canai torn open beside a bowl of yellow dhal on a metal plate","\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero.jpg",{"alt":837,"src":840},"\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero-16x9.jpg",{"alt":837,"src":842},"\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero-4x3.jpg",{"alt":837,"src":844},"\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero-1x1.jpg",[846,760,847,791,848,849,850],"roti canai","flaky flatbread","dhal","layered bread","griddle",{"slug":852,"title":853,"shortTitle":854,"nativeName":855,"countrySlug":565,"baseServings":462,"prepMinutes":826,"cookMinutes":567,"restMinutes":856,"difficulty":652,"course":857,"diet":859,"mainIngredients":860,"images":861,"keywords":871,"publishedAt":595,"updatedAt":595,"authorSlug":596},"malaysian-satay","Satay Kajang (Malaysian Skewers with Peanut Sauce)","Satay Kajang","Sate",240,[684,858],"appetizer",[575,576,613],[803,617,491,494,463],[862,865,867,869],{"alt":863,"src":864},"Charred beef satay skewers on a plate with a bowl of coarse peanut sauce, raw onion wedges and cucumber","\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero.jpg",{"alt":863,"src":866},"\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero-16x9.jpg",{"alt":863,"src":868},"\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero-4x3.jpg",{"alt":863,"src":870},"\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero-1x1.jpg",[872,873,874,875,762,876,877],"satay","kajang","peanut sauce","grilled skewers","lemongrass marinade","ketupat",24,false,1788563750893]