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Salted Egg Pasta

As requested by my teeniebop M, pasta but with the Singapore twist-- salted egg sauce!!!

Easy & yummy-loaded!  SHIOK!


🥚Ingredients

Olive oil

Curry leaves (optional)

Chili padi, whole

Chili flakes, 1 tsp

Spring onion, julienne

Butter, 1 knob

2 packets salted egg mix

Evaporated milk, 1/2 can

Water

*follow packet instructions, then add more to desired sauce consistency.

500g pasta, cooked al dente.


🥚Tools

knife & chopping board

can opener

Measuring cup & teaspoon

spatula

pasta pot & strainer

sauce pan


🥚Steps

  1. Cook pasta in pasta pot according to package instructions.
  2. Save 1cup of pasta water for the sauce. 
  3. Strain pasta and set aside.
  4. Heat sauce pan (medium).
  5. Add olive oil.
  6. Saute chili, curry leaf,spring onion for a minute to release flavors.
  7. Remove and set aside.
  8. Add butter. 
  9. Add salted egg mix and stir well until dissolved and foamy.
  10. Add water.
  11. Cook for 5 minutes.
  12. Add chili and spring onion.
  13. Add evaporated milk.
  14. Add pasta water, to desired consistency.
  15. Add to pasta & toss well yet gently.

Serve and enjoy!


🥚Tips

To satisfy the appetites of 4 adult-sized tummies: considering 1 has pasta & salted egg as their favorite, and another a close second, and not the least, a growing boy... 

-2 packets of salted egg, or 

-1 packet of salted egg mix + 4 salted eggs steamed, and mashed.


💡Inspired by

Singapura hawkers! 


v1- The sauce. 

Next version, use 2 salted egg packets, add more evap milk, and more water in appropriate portions.  Texture should be a bit runny.




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