Ingredients A

50g           Meat Curry Premix

50g           Sambal Tumis Premix

500ml       Water

100ml       Cooking Oil

5 pcs       Lemongrass (smashed)

Ingredients B (for gravy)

1L             Water (for gravy)

12 pcs     Tofu pok (cut into half)

1 cube     Chicken stock

1 cube     Anchovy stock

Ingredient (C) (Mix and set aside)

75g         Dehydrated Coconut Mix (DCM)

400ml     Water

Others

30 pcs     Fish balls

2 pcs       Fish cake (cut into slices)

Garnishing

500 g       Spaghetti

500 g      Bean sprouts

5 nos      Kasturi limes

100 g      Chinese parsley (chopped)

100 g      Fried onions

3 nos      Red chillies (sliced)

5 nos      Hard boiled egg

COOKING METHOD

1. Boil spaghetti in water until cooked. Rinse with cold water. Strain dry and toss with cooking oil.
2. Mix all Ingredients (A) well in a wok/pot. Cook until oil rises and fragrant.
3. Add Ingredients (B). Bring to boil and simmer for 10 minutes.
4. Add Ingredient (C), fish balls and fish cake. Bring to a boil.
5. Put the spaghetti into a bowl, top with garnishing and pour the gravy over.

** Remarks: 10g blended dried prawn if required