Spaghetti Goreng Tomato Mamak

Ingredients

• 100g Kimball Spaghetti Pasta
• ½ can Kimball Traditional Tomato Pasta Sauce
• 50g chicken breast, diced
• 3 fried fish balls, halved
• 2 pieces fried tofu, quartered
• 50g sawi, cut into short lengths
• 1 red chili, sliced
• 2 cloves garlic, finely chopped
• 30g onion, diced
• ½ tsp chicken curry powder
• 1 tbsp cooking oil
• 1 tbsp water
• A pinch of sugar
• A pinch of salt

• Calamansi lime
• Tomato
• Chinese celery (leaf celery)
• Spring onion
• Fried shallots

Method

• Boil the Kimball Spaghetti Pasta for 10–12 minutes until al dente, then drain.
• Sauté the garlic, onion, and curry powder until fragrant.
• Add the diced chicken breast and water. Cook until the chicken is fully cooked.
• Add the fried fish balls, fried tofu, sawi, and red chili. Stir-fry until the sawi have wilted.
• Add the Kimball Traditional Tomato Pasta Sauce and the cooked Kimball Spaghetti. Toss until everything is evenly coated.
• Season with sugar and salt to taste.
• Serve and garnish with the prepared garnishes.