'Western' food in Asia: Fried Spaghetti across three countries
One of our favorite topics - Western food in Asia! This time, we wanted to show you stir fried spaghetti across three countries.
0:00 - Three countries this time
0:28 - The Chachaanteng Menu
2:00 - Recipe 1, Hong Kong Black Pepper Spaghetti
3:35 - Other Western Food Traditions in Asia
4:53 - Recipe 2, Naporitan
7:37 - Thailand's Modern Western Food
9:23 - Recipe 3, Dried Chili Fried Spaghetti
10:21 - What do they taste like?
RECIPES FOR OTHER THAI SPAGHETTIS
So generally speaking, my four 'go-to' channels for Central Thai/Bangkok food are (1) the ever-fantastic Hot Thai Kitchen (2) GinDaiAroyDuay (Thai, but description box recipes translated to English) (3) PlaoCooking (Thai, but ingredients/quantities are listed in English) and (4) COOKKIMAO. Of the four, Hot Thai Kitchen and GinDaiAroyDuai - the two more homecooking of the four - have Spaghetti recipes:
Drunken Spaghetti:
HTK - https://youtu.be/-QnY1YVFGW4
GDAD - https://youtu.be/3KFFwwceXBQ
Tom Yam Spaghetti:
HTK - https://youtu.be/wglGBqgYWtk
GDAD - https://youtu.be/nTtE8GbDPRs
BLACK PEPPER SPAGHETTI 黑椒意粉
* Dried Spaghetti, 100g
* Flour (面粉), ½ tbsp
* Onion (洋葱), ¼, sliced
* Garlic, 2 cloves, minced
* Shallot (干葱), ½, minced
* Black pepper, 1 tbsp, freshly ground
* Sauce:
Dark soy sauce (老抽), 1 tsp
Soy sauce (生抽), ½ tsp
Oyster sauce (蚝油), ½ tsp
Sugar, 1 tsp
Salt, ¼ tsp
MSG (味精), ¼ tsp
Worcestershire sauce (喼汁), 1 tsp
Water, 6 tbsp
* Ham (火腿), 30g
* Butter (牛油), 1 tbsp
Cook the spaghetti until done. If holding for a bit, transfer to a plate and jiggle in front of a fan or AC to vent out some steam. Reserve.
To make the black pepper sauce, first fry the ½ tbsp flour in 2 tbsp oil over a medium flame. Once combined, add in the onion and cook until slightly softened, ~1 minute. Add in the shallot and the garlic, and fry everything until the roux’s cooked through, 2-3 minutes more. Add in the black pepper and fry until fragrant. Add in the sauce, swap the flame to high. Once thickened, transfer to a bowl.
Same wok, add another tablespoon of oil over a medium flame. Fry the ham until slightly darkened, ~1 minute, then add in the spaghetti. Stir fry for ~30 seconds, then mix in the sauce, and finish with a tablespoon of butter.
NAPORITAN ナポリタン
* Dried Spaghetti, 100g
* Onion, 1/8, sliced
* Hot dog, 1, sliced
* Ketchup, 4 tbsp
* Seasoning:
Salt, ¼ tsp
MSG, ¼ tsp
Sugar, ½ tsp
* Kewpie Mayo, 1 tbsp
* Green bell pepper, ¼, sliced
* Butter, 1 tbsp
* Optional powdered parm & Tabasco to serve
For a Yoshoku restaurant style spaghetti… first boil the spaghetti until done, then thoroughly coat with oil. Let it sit in the fridge for at least 4-5 hours, or up to overnight. Re-blanch for 15 seconds to re-heat before frying.
For us, we simply boiled the spaghetti until done, and then transferred directly from the cooking pot.
Either way, first fry the onion in ~2 tbsp oil over a medium flame. Once slightly softened, ~1 minute, add in the hot dog. Once the hot dog begins to curl, ~1 minute, scooch up the side of the wok. Add in the four tbsp of ketchup, fry in the oil for 1-2 minutes. Add in the spaghetti, stir fry for ~30 seconds. Add in the seasoning and the mayo, mix well. Add in the bell pepper, fry for ~15 seconds. Add in the butter and mix.
DRIED CHILI SPAGHETTI สปาเก็ตตี้ผัดพริกแห้ง
* Dried spaghetti, 100g
* Bacon, 100g, sliced into ~1 inch sections
* Water, ½ cup
* Onion, 1/8, diced
* Garlic, 2 cloves, minced
* Spicy dried chilis, 8, sliced in half
* Seasoning:
Oyster sauce, 1 tbsp
Fish sauce, ½ tbsp
Sugar, ½ tsp
MSG, ¼ tsp
Black pepper, ¼ tsp
Cornstarch, ½ tsp
Water, 1.5 tbsp
* Thai basil (or sweet basil), 3 large handfuls
Cook the spaghetti until done, ala the Hong Kong spaghetti above.
To a wok or pan, add in the bacon and the water, and let it boil over a high flame. Once the water is evaporated, swap the flame to medium. After another 2-3 minutes, there should be a good bit of bacon fat to fry in. Add the diced onion and fry for 1-2 minutes, or until slightly golden, then add in the garlic. Once fragrant, add in the chilis. Once those are fragrant, add in the spaghetti and stir fry for ~30 seconds. Add in the seasoning and mix thoroughly to coat. Add the basil and mix for ~30 seconds to wilt.
______
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg?t=913
0:00 - Three countries this time
0:28 - The Chachaanteng Menu
2:00 - Recipe 1, Hong Kong Black Pepper Spaghetti
3:35 - Other Western Food Traditions in Asia
4:53 - Recipe 2, Naporitan
7:37 - Thailand's Modern Western Food
9:23 - Recipe 3, Dried Chili Fried Spaghetti
10:21 - What do they taste like?
RECIPES FOR OTHER THAI SPAGHETTIS
So generally speaking, my four 'go-to' channels for Central Thai/Bangkok food are (1) the ever-fantastic Hot Thai Kitchen (2) GinDaiAroyDuay (Thai, but description box recipes translated to English) (3) PlaoCooking (Thai, but ingredients/quantities are listed in English) and (4) COOKKIMAO. Of the four, Hot Thai Kitchen and GinDaiAroyDuai - the two more homecooking of the four - have Spaghetti recipes:
Drunken Spaghetti:
HTK - https://youtu.be/-QnY1YVFGW4
GDAD - https://youtu.be/3KFFwwceXBQ
Tom Yam Spaghetti:
HTK - https://youtu.be/wglGBqgYWtk
GDAD - https://youtu.be/nTtE8GbDPRs
BLACK PEPPER SPAGHETTI 黑椒意粉
* Dried Spaghetti, 100g
* Flour (面粉), ½ tbsp
* Onion (洋葱), ¼, sliced
* Garlic, 2 cloves, minced
* Shallot (干葱), ½, minced
* Black pepper, 1 tbsp, freshly ground
* Sauce:
Dark soy sauce (老抽), 1 tsp
Soy sauce (生抽), ½ tsp
Oyster sauce (蚝油), ½ tsp
Sugar, 1 tsp
Salt, ¼ tsp
MSG (味精), ¼ tsp
Worcestershire sauce (喼汁), 1 tsp
Water, 6 tbsp
* Ham (火腿), 30g
* Butter (牛油), 1 tbsp
Cook the spaghetti until done. If holding for a bit, transfer to a plate and jiggle in front of a fan or AC to vent out some steam. Reserve.
To make the black pepper sauce, first fry the ½ tbsp flour in 2 tbsp oil over a medium flame. Once combined, add in the onion and cook until slightly softened, ~1 minute. Add in the shallot and the garlic, and fry everything until the roux’s cooked through, 2-3 minutes more. Add in the black pepper and fry until fragrant. Add in the sauce, swap the flame to high. Once thickened, transfer to a bowl.
Same wok, add another tablespoon of oil over a medium flame. Fry the ham until slightly darkened, ~1 minute, then add in the spaghetti. Stir fry for ~30 seconds, then mix in the sauce, and finish with a tablespoon of butter.
NAPORITAN ナポリタン
* Dried Spaghetti, 100g
* Onion, 1/8, sliced
* Hot dog, 1, sliced
* Ketchup, 4 tbsp
* Seasoning:
Salt, ¼ tsp
MSG, ¼ tsp
Sugar, ½ tsp
* Kewpie Mayo, 1 tbsp
* Green bell pepper, ¼, sliced
* Butter, 1 tbsp
* Optional powdered parm & Tabasco to serve
For a Yoshoku restaurant style spaghetti… first boil the spaghetti until done, then thoroughly coat with oil. Let it sit in the fridge for at least 4-5 hours, or up to overnight. Re-blanch for 15 seconds to re-heat before frying.
For us, we simply boiled the spaghetti until done, and then transferred directly from the cooking pot.
Either way, first fry the onion in ~2 tbsp oil over a medium flame. Once slightly softened, ~1 minute, add in the hot dog. Once the hot dog begins to curl, ~1 minute, scooch up the side of the wok. Add in the four tbsp of ketchup, fry in the oil for 1-2 minutes. Add in the spaghetti, stir fry for ~30 seconds. Add in the seasoning and the mayo, mix well. Add in the bell pepper, fry for ~15 seconds. Add in the butter and mix.
DRIED CHILI SPAGHETTI สปาเก็ตตี้ผัดพริกแห้ง
* Dried spaghetti, 100g
* Bacon, 100g, sliced into ~1 inch sections
* Water, ½ cup
* Onion, 1/8, diced
* Garlic, 2 cloves, minced
* Spicy dried chilis, 8, sliced in half
* Seasoning:
Oyster sauce, 1 tbsp
Fish sauce, ½ tbsp
Sugar, ½ tsp
MSG, ¼ tsp
Black pepper, ¼ tsp
Cornstarch, ½ tsp
Water, 1.5 tbsp
* Thai basil (or sweet basil), 3 large handfuls
Cook the spaghetti until done, ala the Hong Kong spaghetti above.
To a wok or pan, add in the bacon and the water, and let it boil over a high flame. Once the water is evaporated, swap the flame to medium. After another 2-3 minutes, there should be a good bit of bacon fat to fry in. Add the diced onion and fry for 1-2 minutes, or until slightly golden, then add in the garlic. Once fragrant, add in the chilis. Once those are fragrant, add in the spaghetti and stir fry for ~30 seconds. Add in the seasoning and mix thoroughly to coat. Add the basil and mix for ~30 seconds to wilt.
______
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg?t=913
