Smoked Salmon Spaghetti Aioli with Palm Oil
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.
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