Malaysian Style Bolognese
Recipe by Justine Schofield
Serve 4 |
Prep 30 min | 
30 minutes
Ingredients:
- 2 tbsp vegetable oil
- 3 purple shallots, finely chopped
- 1 x 3 cm piece of ginger, finely choppped
- 1 garlic clove, minced
- 1 tsp Malaysian sambal shrimp paste
- 500g beef mince
- 1 tbsp fermented chilli bean paste
- 2 tbsp tomato paste
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 250ml beef stock or chicken stock
- White pepper, to taste
- 2 tbsp toasted sesame seed
- 3 spring onions, finely sliced
- 400g udon noodles, cook as per packet instructions
- Salt
Method
- Heat oil over a medium high heat and add the shallots, ginger, garlic and cook for 3-4 minutes to soften and lightly caramelise.
- Add the beef and break up with a wooden spoon and cook for 3-4 minutes.
- Then add the chilli paste and tomato paste. Cook for another minute then sambal shrimp paste and cook for a minute.
- Add light soy and dark soy, stock and white pepper to taste.
- Place the lid on and cook for 20-25 minutes until thick and rich. Check seasoning if it needs salt.
- Toss the prepared udon noodles through the sauce and garnish with sesame seeds and spring onions.
