Che’Nor Spicy Crunchy Anchovies Chilli – (Sambal Garing Ikan Bilis) - MY Delivery

Che’Nor Spicy Crunchy Anchovies Chilli – (Sambal Garing Ikan Bilis)

Che’Nor Spicy Crunchy Anchovies Chilli is a spicy condiment most Malaysians have in their pantry cupboard. It is home made with only natural ingredients and is Ready To Eat.

Let’s make spicy spaghetti with Che’Nor Crispy Anchovies In Spicy Sauce

Ingredients:

• 1/2  packet of Spaghetti (Follow the instructions on the packet and cook the spaghetti Al Dante. Drain the water and leave it aside to cool. Save some of the water for later use)
• 1 to 5 tablespoons of Che’Nor Crispy Anchovies In Spicy Sauce
• 1 medium onion (thinly sliced)
• 3 shiitake mushrooms (Wash shiitake mushroom well. Soak in hot water for 30 minutes to let it bloom. Once bloomed, squeeze the water and slice the mushrooms thinly. Save the water that the mushrooms were soaked as they are packed with umami flavour)
• 2 to 3 tablespoons of butter (You can add more or less as this makes the spaghetti velvety and rich)
• Salt and sugar
• Oil
• Coriander leaves or spring onions for garnish

Method:

1. Pour 1 tablespoon of oil in a heated wok or pan. Add in 1 tablespoon of butter and stir well.
2. Add in the onions and saute for a minute or 2.
3. Add the sliced mushrooms and continue to saute. Let the mushroom and onion sweat for 2 minutes.
4. Add in Che’Nor Spicy Crunchy Anchovies Chilli  and mix well with mushrooms and onions. First use 2 tablespoons and you can adjust later. Do a taste test and adjust accordingly.
5. Add in the cooked spaghetti and give a good but gentle toss and mix.
6. Make a well in the middle of the spaghetti and add in some of the pasta water and mushroom soaked water.
7. Give a good mix and finally add some butter. This gives a rich taste and a velvety look to the spaghetti.
8. Do a final taste and adjust to your palate.
9. Plate it up and garnish with coriander leaves or spring onions. Serve while hot. Enjoy!

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