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Ingredients
Instructions

Creamy Assam Pedas Spaghetti

Italian
Beef
Lunch
Dinner
Pasta
Family Favourites
Raya
Asian

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 Assam 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 Assam Pedas Spaghetti - Emborg Singapore


    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