Spaghetti With Meat Sauce ( Malaysian Taste )
Spaghetti is a long, thin, cylindrical pasta of Italian origin. In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm.
The secret to making a great spaghetti with meat sauce is to build layers of flavour and allow the meat and vegetables to blend together in a balanced way. That's why many kinds of ingredients are used and simmered for this purpose. This spaghetti recipe is of Italian origin but adjusted to Malaysian taste ........ sort of given a Malaysian twist. Can also call Spaghetti A La Malaysia.
Ingredients:
- 250g butter
- 1 tin button mushroom ( sliced into thin pieces )
- 600g minced chicken / minced beef
- 1.8 litre water + 2 chicken cubes ( make into stock )
- 2 stem celery ( diced )
- 5 tomato peeled (diced )
- 1 carrot (diced )
- 5 pips garlics ( chopped )
- 5 big onions ( chopped )
- 5 stalks curry leaves
- 7 1/2 meat curry powder + 7 1/2 tablespoons water ( mix into paste )
- 1 1/4 small tin tomato purée
- 300g cheddar cheese ( grated )
- Salt and pepper to taste
- 500g spaghetti
- 2 1/2 teaspoons salt
- 5 tablespoons butter
To make spaghetti sauce:
- Melt butter in a pan. Fry garlics and big onions. Then add the curry leaves and meat curry powder. Fry until fragrant under medium heat.
- Add meat, stir well. Cook for 10 minutes.
- Add tomato purée, chicken stock and all the diced vegetables. Bring to a boil.
- Simmer under low heat for 30 minutes till all the vegetables become tender.
- Stir in half the grated cheese. Add salt and pepper to taste.
To cook spaghetti:
- Boil half a saucepan of salted water over high heat. Add spaghetti and stir during the first few minutes of cooking to keep it from sticking together. Boil pasta for 1 minute less that what the package directions state.
- Drained, then stir in the butter.
- Dish spaghetti onto serving plate. Spoon over hot sauce.
- Garnish with grated cheese, onion rings and green pepper rings.
Note:
- When cooking spaghetti noodles make sure the water should taste pretty salty. This adds flavour to the pasta. Do not add oil to the water as this will prevent the meat sauce from sticking to the pasta when you eat it.
- It's important to dice and chop vegetables small as this will render the vegetables tender.
Chop big onions into small pieces
Mince the garlic
Sliced the button mushrooms
Dice the carrots small
Also dice the celery
Peel and dice tomatoes into small pieces
Minced the chicken meat
Meat curry powder to give it a Malaysian twist
The curry powder is mixed with water to form a paste
Fragrant curry leaves are also added to give this sauce a truly Malaysian treat
Need to add tomato purée
Cheddar cheese to give it a creamy and smooth taste, butter to be melted to cook the sauce
To cook the sauce:
Melt the butter in a large pan
Add chopped onions and garlic
Also the aromatic curry leaves
And the curry paste, fry till aromatic
Add and stir well the chicken meat. Cook for about 10 minutes
Then add the tomato purée
Chicken stock and all the diced vegetables. Bring to a boil. Cover and simmer until vegetables become tender
Lastly stir in the grated cheddar cheese .... to give it a creamy and velvety texture
Garnish with some grated cheese and fresh rosemary leaves for a more Italian experience ..... with a Malaysian taste.
As always .....ENJOY!
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Looks so yummy! I can almost taste the mushroom by looking at the picture.
ReplyDeleteYes, it has lots of flavour in it. Thanks Esther for the lovely comment.
ReplyDeleteYes, its very flavourful. My family loves this dish. Thanks for the encouraging comment Esther.
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