Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
10 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
35 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
6 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-58.jpg)
Ingredients
- 1 yellow onion, diced
- 1 stick celery, diced
- 4 cloves garlic, diced
- 5 bird’s eye chillies, bruised
- 2 cups chicken stock
- 1 cup Kimball Macaroni
- 175g Kimball Traditional Spaghetti Sauce
- 100g squid
- 100g white tuna fish
- 1 tomato, wedged to 8 pieces
- 2 stalk lemon grass, bruised
- 2 inch galangal, sliced
- fish sauce, to taste
- sugar, to taste
- lime juice, to taste
Method
- Saute yellow onions, celery, garlic and bird’s eye chillies under low heat until fragrant. Add chicken stock and bring it to boil.
- When stock boils, add Kimball Macaroni. Add chicken stock or water from time to time until the macaroni is cooked.
- Add other ingredients and season with some fish sauce, sugar and lime juice.
- Turn off heat when seafood are cooked.
- Serve immediately.