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  3. Japanese Curry Pasta
  1. Culinary Recipes

Japanese Curry Pasta

Japanese curry with an interesting local twist that suits all Malaysians.

Japanese Curry Pasta

Ingredients

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Marinade

  • Beef, sliced 600.0 g
  • Black Pepper, crushed 5.0 g
  • Corn Oil 20.0 g
  • Knorr Chicken Stock 1kg 10.0 g

Base Sauce (Japanese Curry)

Aromatic (Japanese Curry)

  • Corn Oil 90.0 g
  • Yellow Onion, chopped 100.0 g
  • Garlic, chopped 40.0 g
  • Ginger Paste 40.0 g
  • English Curry Powder 30.0 g
  • Bay Leaf 2.0 pc

Seasoning

  • Fine Sugar 50.0 g
  • LP Sauce 50.0 g
  • Tomato Ketchup 75.0 g
  • Knorr Chicken Stock 1kg 15.0 g

To Serve

  • Spaghetti 750.0 g
  • Parsley, chopped 30.0 g

Preparation

  1. Marinade

    1. Mix ingredients under "Marinade", allow to marinade for approximately 30 minutes. 
    2. Stir-fry until 3/4 cook. Set aside.  

  2. Base Sauce (Japanese Curry)

    Bring ingredients for "Base Sauce" to boil. Mix well and allow to simmer for approximately 3 minutes. Set aside.

  3. Aromatic (Japanese Curry)

    1. Saute ingredients for aromatic till fragrant.
    2. Add in prepared "Base Sauce"  

  4. Seasoning

    Add in ingredients for "Seasoning" to the Japanese Curry. Simmer for 5 minutes and keep warm before serve.  

  5. To Serve

    1. Heat up pan, pour in "Japanese Curry" gravy, add in cooked spaghetti, stir-fry for approximately 1 minute.
    2. Add in 3/4 cooked beef, Cook for 2 minutes with low heat, stir well and ready to serve.