Malaysian, and Malaysian, and Malaysian (Malaysian Chettinad Mutton, Malaysian Banana Flambe & Malaysian Style Sambal Sandwich). Another Malaysian hops in today. Malaysian Vegetarian Spaghetti. I suppose its the power of your thinking capacity for proving that any dish is possible in our Malaysian ground. Of course based on your years of cooking experiences you have garnered for reinventing recipes (Mee Siam Kuah Vegetarian, Mee Rebus Vegetarian, Vegetarian Nyonya Laksa, Vegetable Noodle Soup & Vegetarian Fried Mee Hoon)? I can actually stretch the list to the various types of vegetarian noodle dishes I have already shared as far as I want. Then again, let's just keep it brief, short and sweet. Malaysian Vegetarian Spaghetti. I don't think I need to tell you how to cook spaghetti by itself. Look at the instructions on the packet and you will do fine. For the rest, the ingredients and how to cook, you must need my recipe. Mine only for this Malaysian style sambal based spaghetti sauce in which there will be grilled tofu and peas, and atop spaghetti. Plus, of course, grated cheese is like customary for a spaghetti dish.
1/2 packet of spaghetti - cook as packet instructions
1 medium size tomato - chopped
1/2 tbsp dried chilli paste/grounded chillies
1/1 inch ginger - slice into thins stripes
4 garlic - slice thinly
3 shallots - slice thinly
1 brown tofu - slice into pieces
1/4 cup frozen green peas -defrost
2 sprigs coriander leaves - slice
1 tbsp butter
A little palm sugar
Grated cheese - as needed
Fry coriander leaves till crispy.
Then, remove and keep aside.
Add chilli paste.
Fry till aromatic.
Add tomato and stir in.
Season with palm sugar and salt.
Optional - some fresh sliced red chillies will be good as well.