Name: Japanese Curry Pasta
Yield: 5
Ingredients: 600.0g Beef, sliced; 5.0g Black Pepper, crushed; 20.0g Corn Oil; 10.0g Knorr Chicken Stock 1KG; 1500.0ml Water; 105.0g Knorr Demi Glace Brown Sauce Mix 1KG; 90.0g Corn Oil; 100.0g Yellow Onion, chopped; 40.0g Garlic, chopped; 40.0g Ginger Paste; 30.0g English Curry Powder; 2.0pc Bay Leaf; 50.0g Fine Sugar; 50.0g LP Sauce; 75.0g Tomato Ketchup; 15.0g Knorr Chicken Stock 1KG; 750.0g Spaghetti; 30.0g Parsley, chopped

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

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Preparation

Marinade
1. Mix ingredients under "Marinade", allow to marinade for approximately 30 minutes.
2. Stir-fry until 3/4 cook. Set aside.
Base Sauce (Japanese Curry)
Bring ingredients for "Base Sauce" to boil. Mix well and allow to simmer for approximately 3 minutes. Set aside.
Aromatic (Japanese Curry)
1. Saute ingredients for aromatic till fragrant.
2. Add in prepared "Base Sauce"
Seasoning
Add in ingredients for "Seasoning" to the Japanese Curry. Simmer for 5 minutes and keep warm before serve.
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.

Japanese Curry Pasta

Ingredients

Marinade

Base Sauce (Japanese Curry)

Aromatic (Japanese Curry)

Seasoning

To Serve