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

Ingredients
Marinade
-
Beef, sliced 600.0 g
-
Black Pepper, crushed 5.0 g
-
Corn Oil 20.0 g
Base Sauce (Japanese Curry)
-
Water 1500.0 ml
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
To Serve
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Spaghetti 750.0 g
-
Parsley, chopped 30.0 g
Preparation
-
Marinade
- Mix ingredients under "Marinade", allow to marinade for approximately 30 minutes.
- 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)
- Saute ingredients for aromatic till fragrant.
- 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
- Heat up pan, pour in "Japanese Curry" gravy, add in cooked spaghetti, stir-fry for approximately 1 minute.
- Add in 3/4 cooked beef, Cook for 2 minutes with low heat, stir well and ready to serve.