Star Q
We have all but gotten a bit tired of having spaghetti carbonara, so much so that my kids don't request for them to be prepared anymore. They tell me that with the instant carbonara sauces on sale (with many different brand names flooding the market!), they too can now make spaghetti carbonara on their own (even when I tell them never to use canned when you can easily make it from scratch!)
So, for a change my kids suggested that a different version of carbonara be made; one that retains the creaminess of the original dish but with a different edge,perhaps one with a little local flavour. The good thing here is, this version has no commercial canned version. It has to be made from scratch!
I told them that I would make one like Masak Lemak Cili Api minus the turmeric with tonnes of seafood in it. They liked the idea and so I gave a try at making it. I guess the local aspect of the dish appealed to my kids plus the seafood I used was quite fresh. The only drawback was, I could only enjoy preparing the dish, but not enjoy eating it. Oh well! C'est la vie!
- 300 g spaghetti, cooked to al dente
- 3 shallots, pounded
- 3 cloves garlic, pounded
- 6 green birds eye chilies, pounded
- 1/2 cup coconut cream
- 1 tbs fish sauce
- 1 tbs lime juice
- 20 mussels, cleaned
- 20 large prawns, cleaned
- 6 large squids, cleaned and sliced into thick rings
Mix together the shallots, garlic, birds eye chilies and coconut cream and bring to a gentle boil. Next add in the seafood and heat through until just cooked. Stir in the fish sauce. Mix in the cooked spaghetti and stir in the lime juice. Serve immediately.
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