Creamy Mentaiko Spaghetti

I was pleasantly surprised to find mentaiko sacs at the sushi section of the NTUC at Thomson Plaza. It was sold at an affordable price of $5 plus for 2 sacs! With my proud purchase, I decided to make Creamy Mentaiko Spaghetti for lunch.


Ingredients:
- 2 mentaiko sacs 
- stored bought marinated Japanese seaweed 
- all purpose cream 
- milk 
- 100g of mozzarella cheese 
- salt 
- spaghetti
- 1 bulb of garlic, minced
- 1 onion, diced 
- crispy shredded seaweed

Procedures: 
1) Boil spaghetti in boiling water. 
2) Remove the mentaiko fish roe from the sacs. 
3)  To a frying pan, add vegetable oil and fry garlic and onions until fragrant. 
4) Add cream and 1 cup of milk. Add mozarella cheese to make a cheesy creamy sauce. Add 3/4 of the mentaiko. Season with a little salt. 
5) Add cooked spaghetti to the sauce and mix well. 
6) Serve the spaghetti with some more mentaiko, baked miso cheese salmon, marinated seaweed and crispy shredded seaweed. 

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