Friday, April 15, 2011

My Cooking Journal 8 - Stir Fry Seafood Spaghetti

Spaghetti (Pasta-comes in different types, sizes and shapes) is made of semolia wheat flour, is low in fat, low in sodium, zero cholesterol and enriched with nutrients such as iron, folic acid and some B-vitamins. It is a good choice of food to go with any other food partners such as vegetables, meat, fish to obtain a nutrition diet.

Buying and Storing of Spaghetti:
You can purchase spaghetti from any local grocery stores or supermarket. Once opened, you can store them in a cool dry place for six to eight months.

Cooking Pastas:
In order to prepare a delicious pasta dish, one must know what types of pastas and sauce that suits for.  You can visit this web site  ( to find out more about Pasta. For stir fry purpose, thin spaghetti is prefer because its work well with light, thin sauces. Thicker pastas usually blend well with thicker sauce and shape pastas work well with chunky sauce.   

My Ingredients: 

  1. Thin Spaghetti (250g) - for serving two adult and two toddlers
  2. 1 piece Squid/Sotong - cut into ring
  3. 4 pieces of medium size prawn - remove prawn's head and shells but maintain the tail.Then carefully lift out the black vein at the back of the prawn.
  4. 1 piece Carrot - cut into strips  
  5. 1/2 red Capsicium - cut into strips 
  6. Broccoli - cut into florets (1 cup)  
  7. Cauliflower - cut into florets (1 cup)
  8. 1 tablespoon garlic - minced
  9. Ginger - cut in slice ( 3 pieces)
  10. 2 eggs - break the eggs in a bowl
  11. 2 tablespoon oyster sauce 
  12. 2 tablespoon oil
  13. 1 tablespoon magarine
  14. 1 tablespoon fish sauce
  15. Salt, Corn Flour & pepper - as needed
  16. 1 teaspoon sesame oil
  17. Ikan Bilis (Anchovies) stock or water - as needed
  18. Fried Shallots - for garnish

A) Seafood (Prawn and Squids):
Season prawn and squid with 1 teaspoon of fish sauce and sesame oil, pinch of sugar, pepper and corn flour. Set aside. 
B) Eggs:
Break the eggs into a bowl, then add sugar, salt and pepper.
Beat the eggs gently with a fork until they mixed well together.

Add 2 tablespoon of oil on pan. Add egg when oil and pan/wok are heated. Let them spread out until they cover the whole bottom of the pan. Allow them to sit until its become solidifies (and turn brown in colour). Then flip to the other side and allow it to turn brown.

Once both side of  the egg turns golden brown, off the fire and transfer to a plate. Set aside. Cut into slices when cooled.

C) Broccoli & Cauliflower :
Heat water in a wok till boils. Add olive oil and salt, then add cauliflower first, then follow by brocholi. Let them sit for 2-3 minutes and remove from wok. Rinse with cold water and set aside.  
D) Spaghetti: 
Heat water in a wok till boils. Add olive oil and salt, then add spaghetti. Boil them till soft (Approx. 10 to 15 min.) Drain and rinse with cold water. Then set aside.  
 E) Stir Fry:
  1. Heat wok, add one tablespoon of magarine, once melt, add ginger, follow by garlic.
  2. Stir fry till garlic turn light brown, then add carrot and some Ikan Bilis (Anchovies) stock or water.
  3. When carrot turn slightly soft, add prawns and squids, stir fry till they are almost cook.
  4. Then add broccoli and red capsicium, stir for a minutes. 
  5. Add the cooked spaghetti and 2 tablespoon of oyster sauce, some pepper, sugar to taste. 
  6. Add Ikan Bilis (Anchovies) stock or water as desired to infuse the flavour into the spaghetti. (Note: the stock also creates a flavourful gravy to the spaghetti). Stir and mix all ingredients evenly.
  7. Serve and garnish with sliced eggs and fried shallots.
Method 2.

Method 3.

Method 4.

Method 5.

Method 6.
Method 7.

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