LOCKDOWN RECIPES: Malaysian Style Pasta

As the lockdown continues, SERC staff and students have kept their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.

This week’s recipe shows you how to make your own Malaysian Style Pasta, courtesy of SERC Technician in Catering Alastair Fyffe-Mcfadden. The recipe is as follows:  

Ingredients  

• 200g packet spaghetti 
• 1 Tbsp vegetable oil 
• ½ onion, chopped 
• 1 medium free-range egg 
• 600g mincemeat 
• Salt and pepper to taste 
• White sugar to taste 
• ½ Tbsp chilli sauce 
• 1 Tbsp soy sauce 
• 1 Tbsp tomato puree 
• ½ red bell pepper, chopped 
• 1 onion, chopped 
• 1 beef stock cube 

Method

• Bring a large pot of lightly salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente; drain. 
• In a pan, sauté the onion in the oil until the onion is a bit brownish, then stir in the egg. Add the mincemeat and stir-fry for 2 to 3 minutes. 
• Mix in the cooked pasta, salt, sugar, pepper, chilli sauce, soy sauce and tomato puree. Stir-fry for another 3 to 5 minutes. Add red pepper and stir-fry for another 2 minutes, then you can pour in a bit of water if it is too dry and add the stock cube. 
• Serve immediately and enjoy! 

These recipes would not be possible without the hard work of SERC’s catering staff, who strive to create excellent meals as well as maintaining a Microsoft Teams page for these recipes to be shared between staff and students. If you are interested in cooking at a professional level, please click here to view our Hospitality and Catering courses.  

Apply now for courses commencing September 2020. For more information visit www.serc.ac.uk to find out how you could be #BetterOffAtSERC

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