• Prep Time 60 minutes
  • Cook Time 20 minutes
  • Serving For 1-2 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

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


    To Prepare Sauce:
  1. In a food blender, blend Ingredients A until fine. Strain off water and cook on dry sauce pot until blended items are slightly dry.
  2. 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.
  3. Add in salt, sugar, and chicken stock powder (optional), simmer for 2-3 mins. Lastly, fold in turmeric leaf.
  4. extra sauce can be kept frozen for 2 months.
  5. To Prepare Meatball:
  6. In a mixing bowl, mix everything until combined together. Form in 25g and let it set in chiller for 25 mins.
  7. Heat pan with a little olive oil over medium heat, sear meatball until brown on all side. Set aside.

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