Ingredients :
1 packet San Remo Pasta, cooked as per instruction at the back
1 bottle San Remo Spaghetti Sauce ( I uses the Tomato, Onion, Garlic flavour - 500gm )
1 litre chicken or beef stock
1 bundle of green mustard / sawi, cut into 1 inch length
3 pieces of fishcakes, cut into thin slices
500gm of prawns, clean and trim
1/2 bowl of sugar
Salt to taste
Blended ingredients :
100gm onion
50gm garlic
15 pieces dried chilli, soaked and de-seeded
1 bowl dried prawns, soaked
Garnishing :
Red chilli, fried onion, parsley ( daun sup )
Method :
1. Cook the spaghetti in a big pot of boiling water till ‘ al-dente’. Set aside.
2. Heat oil in a pan. Sautee the blended ingredients till fragrant. Pour in the pasta sauce and simmer for about 15 minutes.
3. Pour in the chicken or beef stocks. Bring it to boil or simmer till the sauce thicken.
4. Add in fishcakes, green mustard / sawi and prawns. Simmer for another minute. Then season with salt and sugar.
5. Break the egg into the sauce and once the egg set, it is ready to serve with spaghetti. The egg should have a semi cooked egg yolk.
6. To serve, scoop the spaghetti into a plate, then pour the sauce over the spaghetti with one whole egg and some fishcakes and prawn. Garnish with red chilli, fried onion and parsley. Serve hot.
