Saturday, March 07, 2009
Fried Spaghetti - 3
Yes, third time is a charm. I fell in love with fried spaghetti ever since I tried it. I have 2 posts on this delicious fried spaghetti. Each time I cook this dish, I use slightly different ingredients. I either use shrimp or anchovies. But the basic sambal paste is the same that is red chili blended with onion, garlic, shrimp paste and lemongrass. The first post I did on fried spaghetti I named it as Spaghetti goreng. Goreng in English means Fry. The food was so good that I don't even remember to take the picture.
My second post on fried spaghetti was excellent, however the picture did not do justice to the food. Here I am with my third post on fried spaghetti.
It was not hard to cook this fried spaghetti and the taste is like the lo mein take out. I wish I have bean sprout as I find bean sprout taste so much better with this fried lo mein. Instead I am using romaine lettuce.
1 lb or 454g thin spaghetti
1/4 cup olive oil
1 tablespoon salt
For the paste:
3 tablespoons homemade sambal (blend red chili, onion, garlic, lemongrass, shrimp paste)
1 beef patty
1/2 cup dried anchovies
1 heart romaine lettuce (chopped)
1/2 cup chopped chives
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon soy sauce
3 tablespoon olive oil for cooking
1/2 cup water
Some cherry tomato for garnish
Cook spaghetti until soft in a pot of boiling water. Add olive oil so that spaghetti did not sticking. Add salt.
In a big skillet, heat olive oil on medium. Add anchovies and mesh beef patty. Cook until beef brown. Then add homemade sambal. Mix well. Add water. Then add oyster sauce, dark soy sauce and light soy sauce. Stir. Then add cooked spaghetti. Stir well. Add chives and chopped romaine lettuce. Coat well. Let it cook for about 5 minutes. Turn off stove. Serve warm with cherry tomato as garnish.