Ingredients
- 150 g Spaghetti Cooked
- 20 g Alio Dressing
- 50 g sauté mix mushroom
- 5 g spring onion sliced
- 50 g smoke salmon end cut
- 3 g fried herbs – lemon basil/curry leave fry
Method
To prepare pasta;
- Bring water to a boil. Add spaghetti, stirring occasionally and boil for 8 minutes for al dente.
- Drain well
Alio Dressing
Ingredients
- 30 g garlic chopped
- 5 g chili flakes
- 100 g Malaysian red palm oil
- 10 g salt
Method
To prepare Alio Dressing;
- Heat up Malaysian red palm oil. Add garlic, chilli flakes and salt. Stir for 1 minute and remove from the heat.
Sauté Mix Mushroom
Ingredients
- 100 g 0yster mushroom sliced
- 50 g brown button mushroom sliced
- 100 g white shimeji mushroom
- 100 g maitake mushroom
- 2 g salt
- 1 g white pepper powder
- 20 ml Malaysian palm oil
Method
To prepare sauté mix mushroom;
- Warm up Malaysian palm oil and sauté mushroom, season.
Fried Herbs
Ingredients
- 40 g lemon basil
- 20 g curry leave
Method
To prepare fried herbs;
- Heat palm oil to 200C and add basil after 5 to7 second remove basil place on kitchen paper, now fry curry leave for 10 second.
- Frying pot fill only to half as oil will form when basil or curry leave be added.
Assembling
- After spaghetti is drained, place in a boil.
- Mix Alio dressing with the mixed mushroom and add to the spaghetti plus the spring onions and mix, place on a pasta platter top with salmon and sprinkling with the herbs.