This special recipe is created by Ms. Nava, founder of Nava’s Zen, blending Malaysian flavors with a pasta favorite. The ingredients are easy to find and budget-friendly - except for the cheese, which can be a splurge. But don’t worry, the flavors hold up even without it.
Want to make this vegan-friendly? Just check the spaghetti packaging to ensure it’s egg-free (most are), and swap butter for vegan butter or oil. However, let me assure you - butter makes a world of difference for that rich, creamy finish (ASAM LAKSA VEGETARIAN).
Ingredients
For the
Spaghetti
½ packet
spaghetti
Method
Cook according to package instructions, stirring occasionally to prevent sticking.
Avoid overcooking, or cook to your preferred texture.
Once done, drain in a colander and rinse under running water to stop the cooking process
2 tbsp butter
1 brown tofu –
sliced
Some coriander
leaves – sliced
Some red
chilies – sliced (optional, for extra spice)
Grated cheese –
as needed
For the Sauce
½ inch ginger –
thinly sliced
4 shallots –
thinly sliced
1 large tomato
– thinly sliced
Dried chili
paste – as needed
Frozen green
peas – as needed
Water – as
needed
Salt – to taste
Method
Heat butter in
a pan and quickly fry the coriander leaves. Remove and set aside.
In the same butter (keep the heat low to prevent burning or over frying), lightly fry the tofu on both sides. Remove and set aside.
Add more butter
if needed, then sauté ginger and shallots for about 30 seconds.
Stir in the dried
chili paste and cook until the raw smell disappears.
Add tomato
slices and cook until they turn soft and mushy.
Pour in water
as needed and stir.
Add peas and salt, then mix well.
Pour the sauce
over cooked spaghetti.
Top with tofu, sprinkle grated cheese, and garnish with red chilies and crispy coriander leaves.
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