prep time20 minutes
cook time30 minutes
serves3 – 4 pax
Ingredients
| 250 g | San Remo Spaghetti |
|---|---|
| 1 can | Light coconut milk |
| 2 pcs | Pandan leaves, cleaned and tied into knots |
| Salt to taste | |
| Water for boiling | |
| 250 g | Chili paste |
| ¼ cup | Cooking oil |
| 3 pcs | Hard-boiled eggs |
| 1 pc (2cm) | Roasted dried shrimp paste, blended |
| 7 pcs | Shallots, blended |
| 1 pc | Onion, blended |
| 1 pc | Onion, sliced |
| 1 cup | Anchovies |
| ½ cup | Tamarind juice |
| 1 ½ cup | Water |
| Salt and sugar to taste |
Garnish and wrapping
| 1 whole | Cucumber, thinly sliced |
|---|---|
| Dried anchovies, cleaned and fried crisp | |
| Groundnuts, fried crisp | |
| Banana leaves, trimmed and wiped clean |
Method
- In a pot, mix water with coconut milk, pandan leaves and salt, and bring to boil.
- Cook San Remo Spaghetti until al dente. Drain and set aside.
- In a pan, heat up the cooking oil and fry the hard-boiled eggs until golden brown. Remove and set aside.
- In the same pan, sauté the blended shallots, dried shrimp paste and onion until fragrant. Then, add the chili paste, anchovies and some water.
- Stir until the mixture boils. Then, add tamarind juice and onion slices.
- When the mixture boils again, add the fried eggs and season with salt and sugar. Stir well until the oil is separated, then remove from heat.
- Fold the banana leaf into a pouch, fill with spaghetti, egg sambal, dried anchovies, groundnuts and cucumber.
