Sunday, March 30, 2008

Spaghetti with Tahong

200g. ground beef
3/4 kilo mussels
400g spaghetti
1 red bell pepper cut into strips
4 garlic cloves, crushed
1 medium size onion, chopped
8 oz tomato sauce
2 cups tahong broth
1 egg, lightly beaten
3 tbsp. flour( with 1/2 tsp salt)
1/4 cup bread crumbs
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp hot sauce
1/4 cup cooking oil
1/4 cup grated cheese

Boil spaghetti in salted water until tender. Set aside

Steam open the tahong in 3 cups salted boiling water. Remove meat from shell.

Dredge in flour, dip in egg and coat in bread crumbs. Fry until golden brown. Set aside

Saute garlic, onion and beef, cook until beef turns light brown.

Add tomato sauce, tahong broth.

simmer for 20-30 minutes.

Add red bell peppers and tahong meat

Season with salt, pepper and hot sauce.

Pour on top of spaghetti.

Sprinkle cheese

Serve hot

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