This is my authentic Singapore dish — try making my satay pasta and nori recipe

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An honorable member of the Coffee Shop Has Just Posted the Following:

I feel very bored these few days with the terrible weather coming back and a lack of ang moh entertainment. I have no appetite for the hot weather so I just mix soy milk with fruit juice for a yogurt kind of lunch and make this pasta dish at night.

Elbow Pasta with Ground Nut Curry Sauce and Nori Flakes

To make 2 servings, boil 250g of elbow pasta in a pot of boiling water. Add generous amount of salt to the water(as salty as the sea) and a splash of oil. Boil for 9 minutes stirring occasionally until al dente. Pour away most of the pasta water and leave about a 2 cm thickness of pasta water behind with the pasta.

To make the nut sauce, pour 1/3 cup(1/2 for spicier) of curry powder(I use sambar powder from House Brand) and 1 cup of ground nuts(any type of ground nuts, fine or coarse up to you) directly into the pot with the warm pasta. Pour in a liberate amount of oil such as coconut oil(for weight-loss) or other types of oil. Add in 4 tablespoons of flaxseeds for the sauce to be slimy and also if you want some omega 3 fatty acids. Mix everything together until there is a creamy sauce with the warm pasta. Add required sugar/sweetener until the sauce is sweet. I didn't add garlic as I felt the sauce was tasty enough.

Mix in some alfalfa sprouts if you want some fresh greens. Finally, add in some shredded nori flakes. You can choose to mix the nori flakes with the pasta while in the pot, or sprinkle them on top of the pasta before serving. If you are worried about nori containing pollutants, you can choose to use other dark green vegetables and wheat/barley grass powder instead.

Serve and enjoy this delicious Malay-Indian-Japanese fusion pasta. You can eat it with sliced vegan mock fish that comes wrapped with nori, and vegan mock mutton made with mushroom stems(there is a brand that comes frozen without any sauce). You can pair it with a side dish of sliced cucumber to neutralize the spicy aftertaste.


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