Spaghetti and Meatballs Twist with Coconut Soup, an interesting take on a classic comfort food, wherein a bed of spaghetti is drenched with a simmered coconut soup and topped with meatballs & chicken stew in a tomato sauce.
Hearty and satisfying must try, which will become a favourite with one and all.
Recipe Card
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Ingredients |
Quantity For the Chicken stew Chicken breast, cut in cubes 300 gm Ginger garlic paste 2 tsp Canned peeled tomato 2 tbsp Tomato paste 2-3 tbsp Fried onion, crushed 1-2 tbsp Roasted cumin, ground 1-2 tsp Roasted coriander, ground 1-2 tsp Paprika powder 1 tsp Cayenne pepper powder 1 tsp Salt AR Oil 2-3 tbsp Fresh Coriander, finely chopped 1-2 tbsp Water AR
For the chicken meatballs Chicken mince 400 g Coriander, chopped 2 tbsp Green chillies, minced 1 pc Ginger garlic paste 1 tsp Garlic, minced 1 tsp Cayenne pepper ½ tsp Paprika powder ½ tsp Egg white 1 pc Roasted gram flour 2-3 tbsp Fresh Coriander, finely chopped 1-2 tbsp Salt A/R Oil 2-3 tbsp
For the Coconut pasticcio Chicken stock 800 ml Ginger garlic paste 1-2 tbsp Gram flour diluted 3-4 tbsp diluted in ½ -3/4 cup water Coconut milk 800 ml – 1 litre Salt AR Fresh Coriander 3-4 tbsp Curry oil 2-3 tbsp Chicken meatballs 400 g
For the Condiments Carrots, brunoise 3 tbsp Cabbage, shredded 3 tbsp Mixed bell peppers, brunoise 3 tbsp Scallions, sliced 3 tbsp Fried Onion 3 tbsp Roasted chilli flakes 3 tbsp Fried Garlic chips 3 tbsp Hard-boiled eggs, quartered 2 pc Fresh Coriander, chopped 3-4 tbsp Cooked spaghetti – deep fried 100 g Chilli Oil AR Other ingredients Spaghetti cooked al dente |
Method of Preparation
For the Chicken stew
For the Chicken meatballs
For the Coconut soup
For the Assembly
Add the spaghetti in the serving dish, Add 2 ladle full of the soup on top of the spaghetti and dress with the chicken stew, meatballs and condiments.
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Chef Sabeen Fareed
An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.
She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.
Sabeen has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.
Spaghetti and Meatballs Twist with Coconut Soup, an interesting take on a classic comfort food, wherein a bed of spaghetti is drenched with a simmered coconut soup and topped with meatballs & chicken stew in a tomato sauce.
Hearty and satisfying must try, which will become a favourite with one and all.
Recipe Card
|
Ingredients |
Quantity For the Chicken stew Chicken breast, cut in cubes 300 gm Ginger garlic paste 2 tsp Canned peeled tomato 2 tbsp Tomato paste 2-3 tbsp Fried onion, crushed 1-2 tbsp Roasted cumin, ground 1-2 tsp Roasted coriander, ground 1-2 tsp Paprika powder 1 tsp Cayenne pepper powder 1 tsp Salt AR Oil 2-3 tbsp Fresh Coriander, finely chopped 1-2 tbsp Water AR
For the chicken meatballs Chicken mince 400 g Coriander, chopped 2 tbsp Green chillies, minced 1 pc Ginger garlic paste 1 tsp Garlic, minced 1 tsp Cayenne pepper ½ tsp Paprika powder ½ tsp Egg white 1 pc Roasted gram flour 2-3 tbsp Fresh Coriander, finely chopped 1-2 tbsp Salt A/R Oil 2-3 tbsp
For the Coconut pasticcio Chicken stock 800 ml Ginger garlic paste 1-2 tbsp Gram flour diluted 3-4 tbsp diluted in ½ -3/4 cup water Coconut milk 800 ml – 1 litre Salt AR Fresh Coriander 3-4 tbsp Curry oil 2-3 tbsp Chicken meatballs 400 g
For the Condiments Carrots, brunoise 3 tbsp Cabbage, shredded 3 tbsp Mixed bell peppers, brunoise 3 tbsp Scallions, sliced 3 tbsp Fried Onion 3 tbsp Roasted chilli flakes 3 tbsp Fried Garlic chips 3 tbsp Hard-boiled eggs, quartered 2 pc Fresh Coriander, chopped 3-4 tbsp Cooked spaghetti – deep fried 100 g Chilli Oil AR Other ingredients Spaghetti cooked al dente |
Method of Preparation
For the Chicken stew
For the Chicken meatballs
For the Coconut soup
For the Assembly
Add the spaghetti in the serving dish, Add 2 ladle full of the soup on top of the spaghetti and dress with the chicken stew, meatballs and condiments.
- -
Chef Sabeen Fareed
An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.
She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.
Sabeen has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.