Monday, April 5, 2021

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





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