Malay-style Spaghetti with Spicy Sambal

Ingredients

In this Malay adaptation of Spaghetti alla puveriello, we replace the traditional Italian ingredients with Malay flavors. Instead of using olive oil, we use coconut oil for a distinct Malay taste. The sambal sauce replaces the tomato-based sauce, adding a spicy kick to the dish. Additionally, we incorporate belacan (shrimp paste) to enhance the umami flavors. The overall result is a fusion dish that combines the best of Italian and Malay cuisines. We alse have the original recipe for Spaghetti alla puveriello, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 3 tablespoons coconut oil 3 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 tablespoon belacan (shrimp paste) 1 tablespoon belacan (shrimp paste)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat coconut oil in a large pan over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and sliced chili peppers to the pan. Sauté until the onions are translucent.
4. 4.
   Add the belacan (shrimp paste) to the pan and cook for 1-2 minutes, stirring continuously.
5. 5.
   Stir in the diced tomatoes and cook until they soften.
6. 6.
   Add the soy sauce, tamarind paste, sugar, and salt to the pan. Mix well to combine all the flavors.
7. 7.
   Add the cooked spaghetti to the pan and toss until it is well coated with the sambal sauce.
8. 8.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Serve the Malay-style Spaghetti with Spicy Sambal hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Belacan (shrimp paste) — Toast the belacan in a dry pan for a few minutes before using it in the recipe. This will enhance its aroma and flavor.

Tips & Tricks

• For an extra kick of heat, add more chili peppers to the sambal sauce.
• Adjust the sweetness and tanginess of the dish by adding more or less sugar and tamarind paste, according to your taste preferences.
• If you prefer a milder flavor, reduce the amount of belacan (shrimp paste) used in the recipe.
• Garnish the dish with chopped peanuts for added texture and crunch.
• Serve the Malay-style Spaghetti with Spicy Sambal alongside a refreshing cucumber and pineapple salad to balance the spiciness.

Serving advice

Serve the Malay-style Spaghetti with Spicy Sambal hot, as a main course. Accompany it with a side of cucumber and pineapple salad to complement the flavors and provide a refreshing contrast to the spiciness of the dish.

Presentation advice

Plate the Malay-style Spaghetti with Spicy Sambal in a shallow bowl, allowing the vibrant red sambal-coated spaghetti to take center stage. Garnish with fresh cilantro for a pop of green color. Serve with a side of cucumber and pineapple salad on a separate plate to create an appealing visual contrast.