Batak-style Spicy Pasta

Ingredients

In this Batak-style adaptation, the traditional Italian pasta is transformed by incorporating Batak spices and flavors. The original Italian dish is typically milder in taste, while Batak-style Spicy Pasta embraces the bold and fiery flavors that are characteristic of Batak cuisine. The addition of Batak spices elevates the dish, infusing it with a unique and exciting twist. We alse have the original recipe for Pasta, so you can check it out.

• 250 grams (8.8 oz) spaghetti 250 grams (8.8 oz) spaghetti
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 200 grams (7 oz) chicken breast, thinly sliced 200 grams (7 oz) chicken breast, thinly sliced
• 200 grams (7 oz) shrimp, peeled and deveined 200 grams (7 oz) shrimp, peeled and deveined
• 200 grams (7 oz) tomatoes, diced 200 grams (7 oz) tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 200 ml (7 fl oz) coconut milk 200 ml (7 fl oz) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and red chilies. Sauté until the onion becomes translucent.
3. 3.
   In a small bowl, combine the turmeric powder, ginger powder, coriander powder, cumin powder, and chili powder. Mix well.
4. 4.
   Add the chicken breast and shrimp to the pan and cook until they are lightly browned.
5. 5.
   Sprinkle the spice mixture over the chicken and shrimp, stirring well to coat them evenly.
6. 6.
   Add the diced tomatoes and tomato paste to the pan. Cook for a few minutes until the tomatoes soften.
7. 7.
   Pour in the coconut milk and stir to combine. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Add the cooked spaghetti to the pan and toss until the pasta is well coated with the spicy sauce.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.
• Red chilies — Adjust the amount of red chilies according to your spice preference. For a milder version, remove the seeds before chopping.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh bird's eye chili to the dish.
• If you prefer a creamier sauce, add a splash of coconut cream at the end.
• Substitute chicken with beef or tofu for a different protein option.
• Serve the pasta with a side of Batak-style pickles for a tangy contrast.
• Garnish with a squeeze of lime juice for a burst of freshness.

Serving advice

Serve the Batak-style Spicy Pasta hot, garnished with fresh cilantro. Accompany it with a side of tangy pickles and a wedge of lime for an added burst of flavor.

Presentation advice

Present the Batak-style Spicy Pasta on a vibrant plate to highlight the rich red color of the sauce. Garnish with a sprig of fresh cilantro for an appealing touch. Serve it family-style in a large bowl or plate individual portions for an elegant presentation.