Frugal Fried Spaghetti

by // // 21 Comments

Hmmm… I think I’m going to post up my frugal recipes on weekends from now on. It’s kinda nice to blog about food for a change. But my recipes would be frugal recipes or aphrodisiac, and the recipes would be really simple to follow.

I don’t think I have what it takes to be a gourmet chef, anyway. My purpose of cooking is solely concentrated on feeding hungry mouth…anything goes for me, as long as it’s edible.

I’m a small eater, but I hate to see food goes to waste. Remember my previous entry about Frugal Spaghetti? Well… I have plenty of leftover pasta sauce and spaghetti, even after walloping 6-7 meals of it. So, I decided to improvise a bit by cooking a simple fried spaghetti meal, as the leftovers are not quite enough to make a decent regular spaghetti meal.

This is the recipe:

Leftover pasta sauce and spaghetti

1 spoonful of chilli paste

4 tablespoon of cooking oil

Chopped onions(optional)

2 tablespoon of soya sauce

1 egg

Firstly, heat up the oil in the wok and sauté the chopped onions with 1 spoonful of chilli paste, soya sauce and the leftover pasta sauce til fragrant. Then, add in the spaghetti, and coat the sauce evenly. Please note that salt are not needed for the recipe, the pasta already has the salty and tomato-ey taste.

Make a ‘hole’ in the middle of the wok by pushing the spaghetti aside, and crack the piece off egg into it. It should look like the picture below:

Wait til the egg is half cooked before stirring the spaghetti once again. The spaghetti should be slightly sticky with the egg when you serve it. More or less, the spaghetti should look like the picture below when it’s done.

Best eaten when piping hot. Suitable to be served as dinner or lunch.

Preparation time: 10 minutes or less

Yied: 2 servings

Cost estimation: Rm5 or less

21 comments

  2. suituapui says:

    Ah…this one really looks yummy! *clap hands in wild applause! Personally, I prefer pasta cooked asian style e.g. fried. compared to the ang moh sauces. Macaroni fried like char kway teow – very nice!

    Reply
    • Cleffairy says:

      Like mee goreng, rite? You’re like my husband and my daddy. Both of them oso prefer asian style… when I was in college… my bf then (husband now) loves to eat this. He still likes to eat this one. I dun mind cooking, cuz very simple, and fast to cook.So every now and then, serve this as either breakfast, lunch or dinner. My little shark oso like to eat this one… I guess kids loves to eat simple stuff, eh?

      Actually, angmoh sauce are very sour…not to my liking either, that’s why I add up tomato sauce and sugar to reduce the sourness. LOL.

      Reply
    • Cleffairy says:

      LOL…cannot cook too long wan, and the fire have to be slow fire… else the bottom will burn and crusty. LOL… you can straight serve as soon as the eggs are well mixed together.

      Reply
  4. shakira says:

    Such a brilliant girl. Now, who said you are not a good cook? Everyone can cook but not everyone is a CHEF.
    I find cooking therapeutic but that is just me.lol I only start cooking when I remarried to a Chef.lol
    Take care now!
    hugs,
    shakira

    Reply
    • Cleffairy says:

      Eh? Yeah… it is supposed to look like mamak mee goreng….but tis one is the plain kind. However, it doesn’t really taste like mamak mee goreng, cuz very tomatoey, and not spicy wan. LOL…

      Reply
    • Cleffairy says:

      LOL…been cooking since dono when lah, Merryn. Just lazy snap picture in the kitchen. Ahahahaha… Eh, yalorr, Cikgu’s food all nice, nice one. One of these days, must go Sibu bug to cook for us! *grinZ*

      Reply

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