prep time20 minutes
cook time30 minutes
serves3 – 4 pax


250 gSan Remo Spaghetti
1 canLight coconut milk
2 pcsPandan leaves, cleaned and tied into knots
Salt to taste
Water for boiling
250 g Chili paste
¼ cup Cooking oil
3 pcsHard-boiled eggs
1 pc (2cm)Roasted dried shrimp paste, blended
7 pcsShallots, blended
1 pcOnion, blended
1 pcOnion, sliced
1 cup Anchovies
½ cupTamarind 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


  1. In a pot, mix water with coconut milk, pandan leaves and salt, and bring to boil.
  2. Cook San Remo Spaghetti until al dente. Drain and set aside.
  3. In a pan, heat up the cooking oil and fry the hard-boiled eggs until golden brown. Remove and set aside.
  4. In the same pan, sauté the blended shallots, dried shrimp paste and onion until fragrant. Then, add the chili paste, anchovies and some water.
  5. Stir until the mixture boils. Then, add tamarind juice and onion slices.
  6. 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.
  7. Fold the banana leaf into a pouch, fill with spaghetti, egg sambal, dried anchovies, groundnuts and cucumber.

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