Spaghetti Pomodoro With Ngoh Hiang Recipe

Remember I made a huge batch of Ngoh Hiang earlier this year for Chinese New Year and said they can be frozen for future use? This is a sample of what can be done with ngoh hiang that I came up with at the last minute when my younger daughter visited me after work. I had just finished dinner and there were no leftovers but I always have dried pasta in my larder so I made her a simple morsel in a jiffy, “Spaghetti Pomodoro With Ngoh Hiang” served in the very skillet the dish was cooked in.

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Spaghetti Pomodoro With Ngoh Hiang, served in the very skillet the dish was cooked in.

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Since this was dinner in a jiffy, pasta and sauce used were store-bought. I pan-fried the thawed ngoh hiang whilst the pasta was being cooked.

Spaghetti Pomodoro With Ngoh Hiang Recipe
Here’s What You’ll Need:
Pasta. Depending on appetite, roughly 100 – 125gm per person. I had Naturel’s organic spaghetti (which is slightly thinner then the standard ones) that cooks in 6-7 minutes. You may use fresh pasta. Recommended pasta are spaghetti, fettuccine, angel’s hair and fusili.

Bottled Pasta Sauce. I used Prego (Italian Sauce) Traditional, but I’m sure this will go well with aglio e olio or any tomato-based sauces like Marinara, Fresh Mushrooms, Tomato Basil Garlic, Roasted Garlic… Instead of store-bought sauces, you can make your own from scratch.

Ngoh Hiang (see ngoh hiang recipe in link below).

Condiments/Seasonings to taste: Olive Oil, Oregano, Salt, Black Pepper, Paprika, Chilli Flakes, Parmigiano-Reggiano Cheese.

1. Cook spaghetti according to the instructions on the package.

2. Meanwhile, heat some oil in a shallow frying pan and fry the ngoh hiang till skin is crisp. Remove from oil and drain on paper kitchen towel. When cool enough to handle, thickly slice the ngoh hiang diagonally (about ½ inch) as seen in photo.

3. Heat up 1 teaspoon olive oil in a skillet and add 4-5 tablespoons of tomato-based pasta sauce. Simmer over medium heat till sauce thickened.

4. Transfer the cooked pasta into the thickened tomato pasta sauce in skillet and mix well. If there’s not enough sauce, you can add more at this point.

5. Season with a sprinkling of dried oregano, paprika and/or chilli flakes (substitute any herbs/spices you like), salt, black pepper, to taste.

6. Turn off heat when pasta is thoroughly coated with sauce.

7. Top the spaghetti with sliced fried ngoh hiang.

8.  Grate parmesan cheese onto pasta and serve hot.

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Spaghetti Pomodoro With Ngoh Hiang.

Click here for Ngoh Hiang Recipe.

Click to see aglio e olio recipe here.

Click here for Aglio Olio with Prawns.

Happy cooking, eating and bonding 🙂

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