Masak Lemak Salted Egg Spaghetti with Smokey Beef

Name: Masak Lemak Salted Egg Spaghetti with Smokey Beef
Yield: 10
Ingredients: 80.0g Lemongrass(minced); 100.0g Bird’s Eye Chili(minced); 30.0g Fresh Turmeric(1 inch)(minced); 250.0ml Filtered Water; 80.0g Knorr Golden Salted Egg Powder 800G; 150.0g Coconut Milk; 15.0g Knorr Chicken Stock 1KG; 300.0g Daging Salai(precooked); 200.0ml Spaghettial dante; 100.0g Knorr Golden Salted Egg Powder 800G; 40.0g Cooking Oil

Masak Lemak Salted Egg Spaghetti with Smokey Beef – - Recipe

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Masak Lemak Salted Egg Sauce

Lemongrass(minced) 80.0 g
Bird’s Eye Chili(minced) 100.0 g
Fresh Turmeric(1 inch)(minced) 30.0 g
Filtered Water 250.0 ml
Knorr Golden Salted Egg Powder 800G 80.0 g
Coconut Milk 150.0 g
Knorr Chicken Stock 1KG 15.0 g
Daging Salai(precooked) 300.0 g

Spaghetti

Spaghettial dante 200.0 ml

Salted Egg Crumble

Knorr Golden Salted Egg Powder 800G 100.0 g
Cooking Oil 40.0 g

Pasta

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Preparation

Masak Lemak Salted Egg Sauce
1. Heat up water in pan, then add in all minced ingredients along with Knorr Golden Salted Salted Egg Powder. Bring sauce to boil.
2. Add coconut milk, daging salai and then season with Knorr Chicken Stock.
3. Continue to boil the sauce till it thickens.
Spaghetti
1. Blanch accordingly to al dente. Toss with the prepared sauce.
Salted Egg Crumble
1. Mix all ingredients, then bake mixture in oven for 3 minutes at 170 celcius.
2. Rest to cool down temperature. Then crumble it. Use it as sprinkle on top of pasta before serving.