Spaghetti alla Nonya

ACTIVE: 30 minutes
SPECIAL EQUIPMENT: cast-iron skillet, sauce pot



  1. In a large bowl, combine 1 pack (14 oz) Phil's Finest Lao Curry and one egg yolk, then portion into 12-15 pieces (roughly 1 oz. each) and roll them into balls. 
  2. Pour oil into a skillet or pan, and place over medium-high heat. When the oil just starts to smoke, add the meatballs in to sear for 4-6 minutes. When done, set aside.
  3. In a clean pan, pour the Homiah Rendang Spice Kit in and saute for 3 minutes over medium-high heat. Add in the coconut milk and water, bring to a simmer, and add the meatballs back into the pan. Turn the heat down to low, and let simmer covered for 15 minutes. 
  4. Meanwhile, bring a pot of well-salted water to a boil. Add the spaghetti into the water to cook until al dente, then drain out the pasta, reserving a cup of pasta water.
  5. Add the pasta to the rendang sauce and meatballs, giving it a gentle toss until the pasta is slick with sauce, adding pasta water if the sauce is too thick.
  6. When done, portion the pasta into bowls, and top with a blizzard of grated parmesan cheese. Serves 4!