Spaghetti with Anchovy Chili Oil
Makan Tengah Hari • Malaysia
How to Make Spaghetti with Anchovy Chili Oil (Traditional & Healthy Version)
Spaghetti with Anchovy Chili Oil is a vibrant lunch option that brings together Malaysian multicultural flavors with the comfort of pasta. In Malaysia, anchovies—locally known as 'ikan bilis'—are a staple ingredient, prized for their umami depth and nutritional value. The chili oil, infused with fresh cili padi (bird’s eye chilies), garlic, and lemongrass, adds a spicy kick that echoes the bold taste profiles found in many Malaysian dishes. This recipe is a fusion that celebrates Malaysia’s rich culinary heritage, blending Italian-style spaghetti with local ingredients such as daun pandan and spring onion for a uniquely Malaysian twist. Perfect for lunch, it delivers a satisfying meal that is both wholesome and flavorful. By using olive oil, fresh herbs, and minimal processed ingredients, this version is health-conscious and suitable for calorie tracking. Anchovies provide protein and essential minerals, while the chili oil boosts metabolism and enhances flavor without extra calories. This dish is a great choice for those seeking Malaysian lunch recipes that are quick, easy, and packed with authentic local taste.
Bahan-bahan(untuk 1 medium plate per person (approx. 200g cooked spaghetti))
- 160g Spaghetti (whole wheat for extra fiber)
- 30g Anchovies (ikan bilis) (cleaned and rinsed)
- 3 tbsp Olive oil (minyak zaitun)
- 3 Bird’s eye chilies (cili padi) (sliced thin)
- 3 cloves Garlic (finely chopped)
- 1 stalk Lemongrass (white part, finely sliced)
- 1 leaf Daun pandan (tied into a knot for aroma) - pilihan
- 1 stalk Spring onion (sliced for garnish)
- 1/4 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 2 Lime wedges (for serving) - pilihan
Arahan
- 1
Boil a pot of water and cook the spaghetti until al dente, about 8-10 minutes. Drain and set aside.
10 minutes
Add a pinch of salt to the boiling water for flavor.
- 2
Heat olive oil in a pan over medium heat. Add daun pandan and lemongrass, sauté until fragrant.
3 minutes
Daun pandan adds aromatic depth; remove before serving.
- 3
Add chopped garlic and bird’s eye chilies. Stir-fry until garlic is golden and chilies are soft.
2 minutes
Don’t burn the garlic; it can turn bitter.
- 4
Add cleaned anchovies (ikan bilis) and fry until crispy. Remove pandan leaf.
3 minutes
Frying anchovies enhances their umami flavor.
Kenapa hidangan ini sihat
Spaghetti with Anchovy Chili Oil is a healthy lunch option because it utilizes whole grain pasta, heart-healthy olive oil, and nutrient-dense anchovies. It is low in saturated fat and free of processed additives, making it suitable for calorie-conscious eaters. The use of fresh herbs and spices enhances flavor naturally, reducing the need for excessive salt or sugar.
This dish offers a balanced macronutrient profile with protein from anchovies, complex carbohydrates from whole wheat spaghetti, and healthy fats from olive oil. Anchovies are rich in calcium, omega-3 fatty acids, and vitamin D. The chili oil contains antioxidants from cili padi and garlic, which help boost immunity. Lemongrass and pandan bring additional vitamins and minerals, contributing to digestion and overall wellness.
Petua
- 💡Tip 1: Use high-quality ikan bilis for best flavor and texture.
- 💡Tip 2: Adjust chili amount to suit your heat tolerance.
- 💡Tip 3: For extra aroma, add a dash of toasted sesame oil before serving.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan; add a splash of water or oil if needed to loosen the noodles.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 390.0 kcal |
