Posted in Recipes on March 19, 2006 by Woo Chee Wai |
Ingredients
- 250 g Spaghetti, boiled until al-dente
- 2 tbsp garlic, chopped
- 4 pieces dried chili
- 6 tbsp olive oil
- 50 g ikan kurau salted fish, pan-fried and pounded to flake
- 300 ml chicken stock
- ½ tsp parsley, chopped
Method
- Heat up the oil in a pan. Add the garlic, dried chili, parsley and salted fish. Stir for a few minutes.
- Add the stock followed by pasta. Cook for 10 minutes and add salt to taste.
Food Notes
- Sprinkle some romano or parmesan cheese if preferred. Chopped ham can also be added.
