Spaghetti Brulee - Another Recipe, with Crisp Garlic Chili

 Source: HERE with my own modification

What you need:

225g spaghetti, cooked as per instruction

Bolognaise sauce:

150g minced beef/chicken (I used beef)

3 cloves of garlic, minced

1 large yellow onion, diced

200g white button mushroom, sliced thinly

350g bolognaise pasta sauce (I used Prego brand)

150g water

1/2 tsp dried parsley

a couple pinches of salt

1 tbsp sugar

50g grated cheddar cheese

Béchamel sauce:

50g butter

50g plain flour

500ml fresh milk

1/4tsp ground nutmeg

1/2 tsp onion powder

125g grated cheddar cheese

15g parmesan cheese powder

1/2 tsp salt

1tsp sugar

1/4tbsp white pepper

Crisp garlic chili:

5 large red chilis, deseed & sliced diagonally

2 cloves of garlic, sliced thinly

1/2 tsp mushroom seasoning

enough oil for frying

Method:

Bolognaise sauce:

• Heat a little olive oil, sauté onion followed by garlic until soft and fragrant
• Add in beef, stir until color changed, then add in mushroom, cook until soft
• Add in pasta sauce, water, parsley, salt and sugar, mix well
• Lastly add in cheddar cheese, bring to boil, set aside

Béchamel sauce:

• Melt butter and add in flour, mix until fragrant
• Add in nutmeg and milk, keep stirring so it's not curdling
• Add in onion powder, cheeses, salt, sugar, pepper, keep stirring until thickened
• If the texture of the sauce is not smooth, you can blend or strain

To assemble:

• Mix in bolognaise sauce into spaghetti, mix well and pour into a baking dish
• Pour evenly béchamel sauce on top of the spaghetti
• Bake in a preheated oven of 200degC for 20mins or until the top is browned

Crisp garlic chili:

• Mix chilis and mushroom seasoning and deep dry until half done
• Add in sliced garlic, keep cooking over low flame until crisp, drain and leave to cool
• Keep in an airtight container
• Serve together with spaghetti brulee