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Ingredients

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Masak Lemak Salted Egg Sauce

  • Lemongrass(minced) 80.0 g
  • Bird’s Eye Chili(minced) 100.0 g
  • Fresh Turmeric(1 inch)(minced) 30.0 g
  • Filtered Water 250.0 ml
  • Knorr Golden Salted Egg Powder 800G 80.0 g
  • Coconut Milk 150.0 g
  • Knorr Chicken Stock 1KG 15.0 g
  • Daging Salai(precooked) 300.0 g

Spaghetti

  • Spaghettial dante 200.0 ml

Salted Egg Crumble

  • Knorr Golden Salted Egg Powder 800G 100.0 g
  • Cooking Oil 40.0 g

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Preparation

  1. Masak Lemak Salted Egg Sauce

    1. Heat up water in pan, then add in all minced ingredients along with Knorr Golden Salted Salted Egg Powder. Bring sauce to boil.
    2. Add coconut milk, daging salai and then season with Knorr Chicken Stock.
    3. Continue to boil the sauce till it thickens.
  2. Spaghetti

    1. Blanch accordingly to al dente. Toss with the prepared sauce.
  3. Salted Egg Crumble

    1. Mix all ingredients, then bake mixture in oven for 3 minutes at 170 celcius.
    2. Rest to cool down temperature. Then crumble it. Use it as sprinkle on top of pasta before serving.
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