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Ingredients
Instructions

Creamy Asam Pedas Spaghetti

Asian
Italian
Beef
Lunch
Dinner
Pasta
Family Favourites
Raya

This one-pot wagyu asam pedas spaghetti recipe blends the fiery kick of traditional Asam Pedas with rich creaminess.Bring bold Malaysian flavours with a creamy upgrade to your rumah terbuka, and enjoy with your friends and family!

45 mins

4 servings

Ingredients

Add to shopping list

Instructions

Spice base

  • Heat vegetable oil in a wide, heavy pan over medium heat.

  • Add the blended spice base and cook, stirring continuously, until aromatic and the oil begin to separate, about 8–10 minutes. Do not allow the paste to brown.

Sauce

  • Add tamarind pulp, palm sugar, and a small pinch of salt. Stir until dissolved.

  • Add 500 ml of the beef stock and bring to a gentle simmer.

  • Add daun kesum and simmer for 3–4 minutes, just until the leaves wilt and release aroma.

Spaghetti

  • Add dry spaghetti directly into the simmering sauce.

  • Cook over medium heat, stirring frequently to prevent sticking.

  • Gradually add the remaining beef stock as needed to keep the pasta just submerged.

  • Continue cooking until the spaghetti is al dente and the sauce has thickened and emulsified, approximately 10–12 minutes.

Wagyu and finishing

  • Reduce heat to low.

  • Add shabu shabu sliced wagyu beef and fold gently until just cooked, 30–45 seconds.

  • Remove the pan from direct heat.

  • Add Emborg Cooking Cream and fold through gently until the sauce is glossy and cohesive.

  • Adjust final seasoning with salt or additional tamarind if required. Do not boil after adding the cream.

Serving

  • Plate immediately. Finish lightly with Emborg Shredded Parmesan. Serve hot

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emborg
45 mins
4 servings

Creamy Asam Pedas Spaghetti

This one-pot wagyu asam pedas spaghetti recipe blends the fiery kick of traditional Asam Pedas with rich creaminess.Bring bold Malaysian flavours with a creamy upgrade to your rumah terbuka, and enjoy with your friends and family!
Creamy Asam Pedas Spaghetti - Emborg Malaysia


4 servings

Ingredients

Add to shopping list

Instructions

Spice base

  • 1. Heat vegetable oil in a wide, heavy pan over medium heat.

  • 2. Add the blended spice base and cook, stirring continuously, until aromatic and the oil begin to separate, about 8–10 minutes. Do not allow the paste to brown.

Sauce

  • 1. Add tamarind pulp, palm sugar, and a small pinch of salt. Stir until dissolved.

  • 2. Add 500 ml of the beef stock and bring to a gentle simmer.

  • 3. Add daun kesum and simmer for 3–4 minutes, just until the leaves wilt and release aroma.

Spaghetti

  • 1. Add dry spaghetti directly into the simmering sauce.

  • 2. Cook over medium heat, stirring frequently to prevent sticking.

  • 3. Gradually add the remaining beef stock as needed to keep the pasta just submerged.

  • 4. Continue cooking until the spaghetti is al dente and the sauce has thickened and emulsified, approximately 10–12 minutes.

Wagyu and finishing

  • 1. Reduce heat to low.

  • 2. Add shabu shabu sliced wagyu beef and fold gently until just cooked, 30–45 seconds.

  • 3. Remove the pan from direct heat.

  • 4. Add Emborg Cooking Cream and fold through gently until the sauce is glossy and cohesive.

  • 5. Adjust final seasoning with salt or additional tamarind if required. Do not boil after adding the cream.

Serving

  • 1. Plate immediately. Finish lightly with Emborg Shredded Parmesan. Serve hot