Sambal prawn pasta and cumin lamb noodles: Julie Lin’s Malaysian-inspired fusion recipes for one | Food

MMy mother always says that our love for pasta comes from the culture of pasta that we grew up with, and she is immediately. Sometimes, I look forward to a bowl of butter carbohydrates, but it is applied with bold flavors in Malaysia. This bucatini with shrimp is one of my favorite meals when no one is watching. And when I am short on time, but the passion for interlocking carbohydrates with marinated minced meat, the Bosnian pasta is my beloved happiness. It is completely incorrect in its origins, but is undoubtedly delicious.

Certainly not “cumin sheep” (higher in the picture)

I use torn lasagna sheets as a rapid repair of the amazing thick tapes of the pasta that I adore (especially those heavy of cumin Pasta and beer In London).

Preparatory 10 minutes
Cook 30 minutes
Serving 1

150g LAMB MINCE
1½ teaspoon of ground cumin
Msg pus
1½ teaspoon Paul BieberOr Aleppo pepper or mild hot pepper chips
salt
4 dried lazagna leaves
Vegetable oil
3-4 Cichuan pepper
2 GarlicExactly exfoliated and accurately
½ A piece of ginger the size of the thumb, Peeled
1 tablespoon of light soy sauce
½ Tbsp dark soy sauce
1 tablespoon of black vinegar
½ Tsp sugar
1 teaspoon of hot pepper paste – Doubanjiang or the like
2-3 stems ChopCut into pieces 3-4 cm

For service
Crunchy
Market sesame seeds
1 broad corianderLeave the chopped

In a bowl, mix the load with a teaspoon of ground cumin, small tissues and a teaspoon of Pul Biber, then customize it.

Bring a large amount of salted water to boiling. Breaking lasagna into rough fragments and cooking them according to the packages instructions, even al Dente. Book a splash of pasta cooking water, then drain.

Heat a tablespoon of vegetable oil in a deep frying pan or skillet, then add the flap of the lake and fry to the fragrance and appearance only. Add the minced meat mixture and fry on medium -sized heat until brown and disturbance to the edges; If the mixture looks a little dry, add more oil.

Break in garlic and ginger, fry even soft and fragrance, then add cooked lasagna pieces and agree well on it. Move each of the soy makers, vinegar and sugar, and add a bush of the booked pasta if they look dry – it should be shiny and self, but not the soup.

Add the bean paste hot pepper, remaining cumin and Pul Biber. Break to the pasta coat, then toss in a grill amount and cook for a minute or so, until it wanders and turns bright green. Set the spices as desired, with the addition of pepper oil if you want it more popular (although I always put it on top when serving).

Serve hot, covered with roasted sesame seeds, fresh coriander, and hot pepper oil as desired.

Samal Bockini butter with shrimp

Preparatory 5 minutes
Cook 25 minutes
Serving 1

150g dry boukatini
salt
6 prawns shell
30 grams cold butter cold
2-3 GarlicExactly exfoliated and accurately
1 tablespoon Sambal PelkanOr Samal Ikan BellyIn addition to the additional service
½ teaspoon chicken Stockpile
½ teaspoon Msg
lemonadeTo taste
2 tablespoons of double cream
3 tablespoons of grated biccorino
1-2 Fresh dill freshTo decorate

Cook the pasta in boiling salted water for eight minutes, until they compete, then drain, and save some pasta cooking water.

Meanwhile, shrimp spices with salt. In a deep frying pan or frying pan, dissolve a tablespoon of butter, then add the prawns, garlic and samal (or more, to taste), and fry for a few minutes, until only the shrimps are cooked, then lift in a bowl.

Add the stock powder, MSG, pressure from lemon juice and a pinch of salt to the pan, gradually whisk in the remaining cold butter, until you get a glossy emulsion, then move the cream.

Throw the drained pasta in the sauce with stains of seized pasta cooking, stir through most Picorino (except for some to serve it) and season as desired.

Serve in a deep bowl covered with porn, dill, seized cheese, and additional sambal on top.

• Sama Sama: A comfortable food was published from my Malaysian cuisine, written by Juli Lin, next week by Ebury Press at 28 pounds. To order a copy, please visit Guardianbookshop.com