Spicy Salted Egg Pasta

Fusion
Mains
Pasta
Poultry

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

2 Pax

Inspired by diverse flavours of Singapore’s racial groups and her mother’s love for spicy food, this Spicy Salted Egg Pasta is Sharmee’s way of paying homage to them.

  • Salted egg yolk from your typical Chinese Zhi Char restaurants
  • Chilli padi from your Malay food
  • Curry leaves from Indian cuisine
  • All combined with pasta from Western cuisine

If you can’t find good halal Italian fusion food, this is a recipe you have to try!

Ingredients

Adjust Servings
US / Metric
0.00
tbsp
tbsp
Butter
0.00
tbsp
tbsp
Butter
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
Chilli padi
0.00
Chilli padi
0.00
Curry leaves
0.00
Curry leaves
0.00
tbsp
tbsp
Salted egg yolk powder
0.00
tbsp
tbsp
Salted egg yolk powder
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
g
g
Heavy cream
0.00
g
g
Heavy cream
0.00
tsp
tsp
Chicken stock powder
0.00
tsp
tsp
Chicken stock powder
0.00
g
g
Chicken thigh
0.00
g
g
Chicken thigh
0.00
g
g
Linguine
0.00
g
g
Linguine
Fried curry leaves
0.00
Fried curry leaves

Steps

1

Dice garlic and chilli padi. De-stem curry leaves.
Dice garlic and chilli padi. De-stem curry leaves.
Mark as completed

2

Season chicken thigh with salt and pepper. Gently place onto the pan with skin side down and cook until skin is crispy, on low medium heat.
Season chicken thigh with salt and pepper. Gently place onto the pan with skin side down and cook until skin is crispy, on low medium heat.
Mark as completed

3

Remove chicken from pan, separate the skin from the meat and set the crispy skin aside. Slice chicken thinly and set aside for cooking later.
Remove chicken from pan, separate the skin from the meat and set the crispy skin aside. Slice chicken thinly and set aside for cooking later.
Mark as completed

4

In a pot, boil and cook pasta with salt according to box instructions.
In a pot, boil and cook pasta with salt according to box instructions.
Mark as completed

5

While pasta is cooking, heat a medium-sized pan to medium heat. Drizzle with some oil.
While pasta is cooking, heat a medium-sized pan to medium heat. Drizzle with some oil.
Mark as completed

6

Add in curry leaves and fry until the curry leaves stop splattering.
Add in curry leaves and fry until the curry leaves stop splattering.
Mark as completed

7

Add butter into the same pan, and once it melts, add in diced chicken, garlic and chilli padi and saute until fragrant.
Add butter into the same pan, and once it melts, add in diced chicken, garlic and chilli padi and saute until fragrant.
Mark as completed

8

Add in more curry leaves, salt and salted egg yolk powder. Stir in until bubbly.
Add in more curry leaves, salt and salted egg yolk powder. Stir in until bubbly.
Mark as completed

9

Slowly pour in heavy cream until desired consistency. Add in cooked pasta into the sauce.
Slowly pour in heavy cream until desired consistency. Add in cooked pasta into the sauce.
Mark as completed

10

Plate and garnish with fried curry leaves and fried chicken skin.
Plate and garnish with fried curry leaves and fried chicken skin.
Mark as completed

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