Try these tasty Sambal Belacan Pasta. Add a flavourful twist to your Raya spread with Sambal Belacan Pasta. This fusion dish blends the bold, spicy taste of sambal belacan with a creamy, savory broth, paired with spaghettini, fresh mushrooms, and clams. Finished with parmesan and fresh garnishes, it’s a perfect balance of tradition and modern flavours to elevate your celebration. Click here for full recipe.
Add a flavourful twist to your Raya spread with Sambal Belacan Pasta. This fusion dish blends the bold, spicy taste of sambal belacan with a creamy, savory broth, paired with spaghettini, fresh mushrooms, and clams. Finished with parmesan and fresh garnishes, it’s a perfect balance of tradition and modern flavours to elevate your celebration.
Blend or pound the garlic, chilli, shallots, salt and belacan together. Add some water if using a blender to make it easier to blend.
Cook the sambal belacan paste
In a pot, heat up the Emborg Cook & Bake over medium-high heat. Sauté the blended/pounded ingredients until toasty and fragrant.
Add the main ingredients
Add oyster sauce, the bunch of coriander roots, lala, and all of the mushrooms. Saute for about 1-2 minutes just to combine everything together and toast slightly.
Add liquid
Add water and chicken bouillon/stock and bring to a boil. Once boiling, bring down to a simmer and cook gently until mushrooms and lala are cooked – about 5 minutes. Skim off any scum that rises to the surface.
Thicken the broth
Add the potato starch slurry while stirring vigorously to thicken the broth.
Incorporate the cream
Add Emborg Cooking Cream, then taste for seasonings and adjust as needed. You may also add some of the Emborg Parmesan at this stage for additional seasoning and creaminess.
Serve
In an individual serving bowl, add freshly cooked spaghettini and ladle over the broth. Top with Emborg Grated Parmesan, calamansi lime, and coriander leaf as garnishing. Enjoy!
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1 hr
4 persons
Sambal Belacan Pasta
Add a flavourful twist to your Raya spread with Sambal Belacan Pasta. This fusion dish blends the bold, spicy taste of sambal belacan with a creamy, savory broth, paired with spaghettini, fresh mushrooms, and clams. Finished with parmesan and fresh garnishes, it’s a perfect balance of tradition and modern flavours to elevate your celebration.
1.
Blend or pound the garlic, chilli, shallots, salt and belacan together. Add some water if using a blender to make it easier to blend.
Cook the sambal belacan paste
1.
In a pot, heat up the Emborg Cook & Bake over medium-high heat. Sauté the blended/pounded ingredients until toasty and fragrant.
Add the main ingredients
1.
Add oyster sauce, the bunch of coriander roots, lala, and all of the mushrooms. Saute for about 1-2 minutes just to combine everything together and toast slightly.
Add liquid
1.
Add water and chicken bouillon/stock and bring to a boil. Once boiling, bring down to a simmer and cook gently until mushrooms and lala are cooked – about 5 minutes. Skim off any scum that rises to the surface.
Thicken the broth
1.
Add the potato starch slurry while stirring vigorously to thicken the broth.
Incorporate the cream
1.
Add Emborg Cooking Cream, then taste for seasonings and adjust as needed. You may also add some of the Emborg Parmesan at this stage for additional seasoning and creaminess.
Serve
1.
In an individual serving bowl, add freshly cooked spaghettini and ladle over the broth. Top with Emborg Grated Parmesan, calamansi lime, and coriander leaf as garnishing. Enjoy!
