My Spaghetti (The Malaysian Style Spaghetti)
My Spaghetti is a fusion of the Italian spaghetti using local ingredients. This is an introduction of Western Menu with locally produced herbs. The sautéed fresh vegetables and mushrooms, chilli paste along with the fresh grilled tomatoes developed this beautiful flavoured sauce, modified to suit the Malaysian’s taste. It is another different way of serving Spaghetti the Malaysian way.
Ingredients
Making the Spaghetti Sauce
- 250 gm. minced beef or chicken
- 1 big can tomato puree (Del Monte brand)
- 3 tbsps. chilli paste
- 3 tbsps. tomato sauce
- 1 whole yellow onion – chopped
- 4 cloves garlic - chopped
- 4 fresh grilled red or yellow chillies (optional)
- 1/2 kg fresh grilled tomatoes – chopped
- 2 tbsps. fresh chopped basil leaves
- 2 tbsps. fresh chopped coriander
- 2 sprigs fresh spring onions – sliced
- 1 bunch fresh Chinese celeries – sliced
- 1 piece brinjal or eggplant – diced
- 1/8 part Chinese cabbage – thinly sliced – thick part discarded
- 10 pieces local Oyster mushrooms - thinly sliced
- 1/4cup fresh milk or canned coconut milk or cream
- 1 cup chicken stock or water
- 2 tbsps oil / butter
- Salt
To make the sauce:
- Halves the tomatoes, arrange in a baking pan and sprinkle with oil. (I’m using the virgin coconut oil). Grill in the oven at 170C for 15 minutes or until wrinkle. Once wrinkled, remove from the oven. Chop or mash once cooled and put aside for later. Use the same method for grilled chillies.
- In a frying pan, toast the minced meat until reduced and changed color. Put it aside.
- Separately toast the diced eggplant, the sliced mushrooms and cabbage until soft and reduced. Put it aside.
- Heat oil. Sautéed the chopped onions and garlic until soft. Add the chili paste. Simmer until the paste cooked.
- Add the toasted minced meat. Add the chopped grilled tomatoes. Stir to combine.
- Add the purees. Combine and leave it to simmer.
- Once simmered, add the chicken stock with vegetables and herbs.
- Add salt and cream. Stir and leave to simmer for another 10 minutes before you off the heat.
