Substitute mee, beehoon and kuay teow with spaghetti noodles in your favourite Malaysian dishes.
STIR-FRIED SPAGHETTI WITH VEGETABLES
2 tbsp olive oil
½ tsp chopped garlic
20g sliced onion
2 stalks baby bok choy, stems separated and sliced
1 piece fish cake, sliced
4 straw mushrooms, sliced
30g carrot, cut into matchsticks
1 medium large prawn, peeled, halved and scalded till cooked
2 tbsp light soy sauce or to taste
1 tbsp oyster sauce
Adequate salt, sugar and pepper to taste
1 tbsp sesame oil
¼ cup chicken stock/water
Some chopped coriander leaves, fried shallot crisps and sliced red chillies
Cook spaghetti according to packet instructions till al dente. Remove, drain and put in a colander. Sprinkle in a little olive oil.
Heat 2 tablespoons oil and add chopped garlic fry till lightly golden. Toss in onion and add spaghetti. Stir fry well and mix in seasoning.
Add bok choy, fish cake, straw mushrooms and carrot and prawn. Toss and keep frying till well combined.
Dish out and serve with garnishing.
MEE REBUS-STYLE SPAGHETTI
2-3 tbsp oil
Spice paste (A) – ground into a paste
2 cloves garlic
1 thin slice ginger
¼ tsp turmeric powder
1/8 tsp belacan stock powder
1 tbsp dried prawns, finely ground
1 tbsp fermented soybean paste (tau cheong)
2-3 tbsp chilli paste or to taste
1 tbsp curry powder
250g cooked and mashed sweet potato paste
50ml evaporated milk
1 tbsp palm sugar
Adequate dark soy sauce
1 tsp salt or to taste
1 tsp chicken stock powder
1 hard-boiled egg, sliced in half
2 limes, halved
Adequate fresh red chilli, sliced
50g beansprouts, blanched
½ piece beancurd, deep-fried and cut into cubes
1 stalk coriander, chopped
1 small potato, cooked, peeled and cut into rounds
Boil spaghetti in a pot of boiling water with salt and olive oil added until cooked al dente. Strain and set aside.
Heat oil and add ground spice paste and seasoning (B); fry till fragrant. Stir in ingredients (C) and bring to a boil. Cook until gravy is smooth and fragrant. Allow to simmer for 3-4 minutes.
To serve, put some prepared spaghetti and beansprouts into a serving plate. Ladle adequate gravy over and add the other condiments. Serve immediately.
FRIED SPICY SPAGHETTI ALA MAMAK
½ onion, sliced
½ small tomato, cut into wedges.
2 stalks Chinese mustard greens (choy sum), cut into sections
1 tbsp sliced red chilli
1 tbsp sliced green chilli
1 cooked potato, peeled and cut into wedges
a handful of beansprouts
2 large prawns, blanched till cooked through
3 tbsp oil
1 tsp chopped garlic
2 tbsp chilli paste
¼ tsp belacan stock powder
¼ tsp anchovy stock powder
1 tsp sugar
¼ tsp salt or to taste
2 tbsp tomato ketchup
1 tsp fish sauce
¼ tsp thick soy sauce
Adequate fried crispy shallot crisps
1 piece beancurd, deep-fried and sliced into thin slices
some coriander leaves
1 calamansi lime, cut into halve
Cook spaghetti in a pot of boiling water with a pinch of salt and some olive oil until pasta is al dente. Dish out, strain well and set aside.
Heat 3 tablespoons oil and add chopped garlic, fry till golden. Add chilli paste, anchovy stock powder and belacan powder. Sauté till fragrant. Stir in seasoning (B) and stir-fry well. Dish out the sauce and set aside.
Heat 1 tablespoon olive oil in a wok, add onion, tomato and mustard greens. Stir-fry over high heat briefly. Stir in 2-3 tablespoons prepared sauce and stir-fry well to combine.
Put in spaghetti and fry for a minute then add both types of chillies, potato and beansprouts. Toss and fry briskly over high heat until fragrant. Add prawns and toss evenly. Cook for 30-40 seconds and dish out into serving plates.
Adjust with garnishing and serve.