Sunday, September 27, 2020

Spaghetti Brulee

Source: HERE with my own modification
The kids watched the video and said, please cook this😂

What you need:

For spaghetti bolognaise:
300g pasta, cooked as per instructed in the packaging
2 cloves of garlic, peel and mince
1 small onion, peel and chop
300g minced beef, mix in with a bit of tapioca starch and tomato ketchup
400g spaghetti sauce (I used Prego)
2 tbsp sugar
1 tsp dried parsley (or oregano)
50g shredded cheddar cheese
200ml water
1tbsp butter

For bechamel sauce:
4 cloves of garlic, minced
2 tbsp butter
450ml fresh milk
3 tbsp plain flour
150g shredded cheddar cheese
1 tsp chicken stock powder
1/2 tsp pepper

  • For spaghetti bolognaise, heat butter in a pan and sautee garlic and onion until fragrant and soft. Add in minced beef, cook until change color. Add in spaghetti sauce, sugar, dried parsley, water, cheese. Mix until boiling. Add in spaghetti and stir well
  • For bechamel sauce, heat butter in a pan, sautee garlic until fragrant. Add in plain flour to make the roux, stir until mixed well. Add in slowly fresh milk while stirring continuously. Add in cheese and chicken stock powder and pepper. Mix until the sauce starts to bubble. Off fire
  • Place spaghetti bolognaise in a baking pan, and pour bechamel sauce over
  • Bake in preheated oven of 200degC for about 15mins at center rack, and broil using top heat until browned and the top part creates one thin crisp layer
  • Serve warm with sprinkle of parmesan cheese and dash of tabasco

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