| food | Food type | Main Ingredients | Take time | Serve |
| Fusion food | Noodles and pasta | chicken | 20 minutes | 1 place |
ingredient
- 50 grams of black squid ink spaghetti, Molisana brand
- 1 tablespoon Ondoliva brand pomade olive oil
- 500 ml plain water
- 1 teaspoon salt
- 1 tablespoon Ondoliva brand pomade olive oil
- 3 shrimps
- 4 pieces of cuttlefish, sliced
- 1 New Zealand mussel
- 2 tablespoons Ondoliva brand pomade olive oil
- 20 grams red curry paste
- 85 grams coconut milk
- 60 grams of broth
- 1 1/2 teaspoons sugar
- 1 teaspoon seasoning powder
- 1 kaffir lime leaf
- 5 grams of red chili peppers
- 10 grams basil leaves
Preparation
- Bring water to a boil, add salt, add Molisana brand black squid ink spaghetti, boil for 8 minutes.
- Scoop out and place in a sieve. Drain. Add Ondoliva brand pomas olive oil to prevent the noodles from sticking together.
- Heat a pan with Ondoliva brand Pomace olive oil. Fry the shrimp and squid. Set aside.
- Heat a pan with Ondoliva brand olive oil. Add curry paste and stir-fry until cooked. Add coconut milk and stir-fry until well combined. Add soup, sugar, seasoning powder, torn kaffir lime leaves, and chili.
- Add prepared New Zealand mussels, shrimps, and squid. Mix well. Add basil leaves.
- Served with black squid ink spaghetti.
