WHAT YOU'll NEED

•  

  Blend together finely:
• 20g

  dried chillies, soaked till soft & drained
• 5

  cloves garlic, sliced
• 2

  medium onions (200g), sliced
• 2

  tbsp dried prawns, soaked till softened and drained
• ½

  cup water
•  
• ¼

  cup oil
•  

  Whole spices: 5cm cinnamon, 2 star anise, 6 cloves, 3 cardamom
• 3

  stalks lemongrass, bruised
• 300g

  tender beef, thinly sliced
• 290g

  PREGO® Traditional Pasta Sauce
• 1.2

  litres water
• 2

  tbsp sugar
• 1

  tsp salt
• 8

  eggs (poached separately – see tips below)
• 300g

  medium prawns, shelled
• 150g

  mustard greens (sawi), plucked into 6cm lengths
• 150g

  cabbage, thickly sliced
• 400g

  PREGO® Spaghetti, cooked according to packet directions and drained
•  
•  

  Garnish:
• 2

  stalks spring onion, thinly sliced
• 2

  stalks celery leaves (daun sup), thinly sliced
• 2

  red or green chillies, finely sliced
• ½

  cup crisp fried shallots
• 3

  limes, cut into wedges

HOW TO MAKE IT

• 1

  Heat oil in a large pan over medium heat and fry whole spices for 30 seconds before adding the blended spice mix. Cook, stirring occasionally until mixture is fragrant and oil starts to separate (about 15 minutes). Add sliced beef and lemongrass and cook, stirring for 10 minutes. Add PREGO® Traditional Pasta Sauce, water, sugar and salt. Bring to the boil and simmer gently 10 minutes. Add prawns and vegetables, cook 3 minutes and turn off heat.
• 2

  To serve, place a portion of cooked spaghetti and a poached egg in a shallow bowl. Ladle hot gravy over spaghetti and egg, and top with garnish ingredients and a wedge of lime. Serve immediately.

• GOES WELL WITH … other Raya favourites like ketupat and rendang.