Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Spice Paste (5-6 portion):
- 150g Anchor Unsalted Butter
- 15g turmeric powder
- 15g salt
- 30g sugar
- 3g pepper
- 600g Anchor Extra Yield Cooking Cream
- A:
- 210g peeled shallot
- 60g peeled garlic
- 60g ginger
- 90g lemongrass
- 30g red chili padi
- 300g water
- Meatball:
- 150g minced beef
- salt, misc
- black pepper, misc
- 1tbsp Perfect Italiano Parmesan Cheese
- To serve:
- 160g spaghetti, cooked
- 1tbsp Perfect Italiano Parmesan Cheese
Instructions
- In a food blender, blend Ingredients A until fine. Strain off water and cook on dry sauce pot until blended items are slightly dry.
- Add in butter and continue saute until fragrant, around 6-8 minutes. Add turmeric powder, minced chicken and saute for 5mins or until minced chicken is cooked then add in Anchor Extra Yield Cooking Cream.
- Add in salt, sugar, and chicken stock powder (optional), simmer for 2-3 mins. Lastly, fold in turmeric leaf.
- extra sauce can be kept frozen for 2 months.
- In a mixing bowl, mix everything until combined together. Form in 25g and let it set in chiller for 25 mins.
- Heat pan with a little olive oil over medium heat, sear meatball until brown on all side. Set aside.
To Prepare Sauce:
To Prepare Meatball:
