Ingredients (A) :

1 packet    - Idaman Suri Meat Curry base (50g)

1 packet    - Idaman Suri Rendang base (50g)

500 ml       - Water

140 ml       - Cooking oil

6 nos         - Lemongrass (smashed)

1 L             - Water

2 cubes     - Anchovy stock

360 g      - Canned tuna (mashed)

4 nos       - Tamarind slice

80 g         - Roasted desiccated coconut / Kerisik

Ingredients (B) :

150 g      - Dehydrated coconut milk

800 ml    - Water

500 g      - Spaghetti

Garnishes:

2 nos     - Onion (thinly shredded)

1 no       - Cucumber (thinly shredded)

200 g     - Bean sprouts

5 nos     - Kasturi lime (cut in half)

2 nos    - Torch ginger (thinly shredded)

1 bunch  - Kesum leaves (thinly shredded)

200 g     - Mint leaves (thinly shredded)

COOKING METHOD

1. Boil spaghetti in water until cooked. Rinse with cold water. Strain dry and toss with cooking oil. Set aside.
2. Well mix ingredients (A) in a wok/pot, add lemongrass and cook under medium heat until fragrant and oil rises.
3. Add water and bring to boil. Add tuna into gravy and simmer for another 5 minutes.
4. Add anchovy stock, tamarind slices and roasted desiccated coconut (kerisik). Simmer for 10 minutes.
5. Lastly, add Ingredients B and bring to boil. Gravy is ready to serve.
6. Serve desired amount of spaghetti onto a bowl, pour over the gravy and top with garnishes. Serve while still hot.