400g spagetti, boiled al dente
1 carrot & 1 cucumer - grated into thin strips
3 eggs, fried into omelets and thinly sliced
4-5 calamansi limes, halved
3 red chilies, sliced
Gravy Ingredients
3 tbsp oil
2 tbsp meat curry powder, mixed with water to a paste
1x425g sardines in tomato sauce, mashed
500ml Kara Coconut Cream
1.25 litres water
6 stalks polygonum leaves
2 dried tamarind
3 tbsp AKASA Kerisik
Salt, sugar to taste
Blended with water to a paste
3 red chilies
3 tbsp chili paste
4 candlenuts
2 tbsp dried prawns, soaked
1 Bombay onion
2 stalks lemongrass
- Heat oil, stir-fry blended ingredients until oil rises to surface.
- Add sardines, Kara Coconut cream and water. Bring to the boil then simmer for 10 mins.
- Add polygonum leaves, dried tamarind and Akasa kerisik, stir well.
- Then season to taste with salt and sugar. When oil rises to the top, remove.
- Serve with pasta and other accompaniments.
Cooking Time: 30 mins
No of Servings: 8
