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The name Spaghetti Bandung piqued my interest 1st and then the ingredients. I thought that this could be done easily as I’ve got all the ingredients in my pantry and fridge/freezer. Plenty of dried prawns supply that I’ve bought from our recent trip to Malaysia.. So, this is what Dunster had as his birthday dinner.. šŸ™‚

Recipe adapted from The Momster’s Kitchen

Serves 6

Ingredients:

  • 1 packet of dried spaghetti (abt 400g)
  • 500g pasta sauce, e.g. tomato onion garlic sauceĀ  (I used Jamie Oliver’s tomato chilli olives sauce)
  • 1 litre chicken or vegetable stock
  • 150g water spinach / convolvulus or mustard green, cut into 2.5cm piecesĀ  (I used broccoli and cauliflower)
  • 3 pcs fresh fishcake, thinly slicedĀ  (I used vegetable fishballs, halved)
  • 500g large tiger prawns, shelled and deveined
  • 1/2 bowl sugarĀ  (I omitted this)
  • 6 eggsĀ  (I used semi-hardboiled, halved)
  • Salt, to taste

Ingredients to blend:

  • 100g shallots, roughly chopped
  • 50g garlic, roughly chopped
  • 15 dried chillies, halved, de-seeded and soaked to soften
  • 1 bowl dried prawns, cleaned and soaked to soften (I used 250g)

Garnishing – Optional:

  • Sliced red chillies
  • fried shallots
  • chopped parsley

Preparation:

  1. Cook spaghetti as per packet instruction till al-dente. Set aside.
  2. (Blanch tiger prawns till pink, abt 1-2 mins. Using same water, blanch fishcakes, abt 2 mins and blanch vegetables, abt 2-3 mins.Ā  Set all aside, including water.)
  3. Heat oil in a deep casserole pan with cover on medium heat. Sautee blended ingredients till fragrant, abt 10 mins.
  4. Pour in pasta sauce, simmer for abt 15 mins.
  5. Add in stock (I used water used to blanch prawns, fishballs and vegetables with 1 stock cube). Bring to a boil, lower heat to low and simmer till sauce thickens, abt 45-60 mins.
  6. Add in fishcakes, vegetables and prawns, season with salt and sugar.
  7. Break egg into sauce. Once eggs are set where eggyolks are semi-cooked (abt 2 mins), the sauce is ready to be served on spaghetti.
  8. Scoop spaghetti into a deep plate, spoon sauce over spaghetti with 1 whole egg and some fishcakes and prawns.
  9. Garnish with red chillies, fried shallots and parsley. Serve warm.

Note:

I cooked eggs separately till semi-hard and I added some leftover shredded cooked chicken. I didn’t add fishcakes, vegetables and prawns as in (6) as they were already blanched/cooked as in (2) – they were reheated before serving and added in when spaghetti and its sauce were served.

At first, I felt that it wasn’t spicy enough but after a few mins, you can taste a little of the spiciness in the sauce. Dunster was satisfied; he had 2 platefuls of the whole works..Ā  šŸ™‚



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