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.. 🙂
Recipe adapted from The Momster’s Kitchen
- 1 packet of dried spaghetti (abt 400g)
- 500g pasta sauce, e.g. tomato onion garlic sauce (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 pieces (I used broccoli and cauliflower)
- 3 pcs fresh fishcake, thinly sliced (I used vegetable fishballs, halved)
- 500g large tiger prawns, shelled and deveined
- 1/2 bowl sugar (I omitted this)
- 6 eggs (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
- Cook spaghetti as per packet instruction till al-dente. Set aside.
- (Blanch tiger prawns till pink, abt 1-2 mins. Using same water, blanch fishcakes, abt 2 mins and blanch vegetables, abt 2-3 mins. Set all aside, including water.)
- Heat oil in a deep casserole pan with cover on medium heat. Sautee blended ingredients till fragrant, abt 10 mins.
- Pour in pasta sauce, simmer for abt 15 mins.
- 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.
- Add in fishcakes, vegetables and prawns, season with salt and sugar.
- 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.
- Scoop spaghetti into a deep plate, spoon sauce over spaghetti with 1 whole egg and some fishcakes and prawns.
- Garnish with red chillies, fried shallots and parsley. Serve warm.
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.. 🙂
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