Chicken Meatball Olio Aglio Spaghetti With Malaysian Flavors

Chicken Meatball Olio Aglio Spaghetti With Malaysian Flavors

   March 12, 2021       Lyn Alina

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Olio Aglio spaghetti, a type of fried spaghetti with a hint of spiciness from the chili flakes and black pepper with fragrant herbs aroma from fresh parsley and chopped garlic.

The spaghetti is usually cooked with seafoods and shellfish such as prawn and Malaysian clam, or called lala locally.

This spaghetti is light in flavors and no gravy like the other two types of spaghetti - Carbonara and Bolognese.

In this post, I'm going to share with you my version of Olio Aglio spaghetti, with Malaysian flavors.

Instead of adding chopped fresh parsley into the spaghetti, I used fresh curry leaves.

We seldom stock seafoods at our home, since we prefer chicken more.

So, in this recipe I used chicken meatballs with sausages.

You can make your homemade chicken meatballs if you have a food processor at home.

Chicken meatballs are easy to be made, and the best part is, you can season your meatballs with the seasonings of your choice!

I've shared my homemade chicken meatballs previously, to be cooked in thick curry.

Check out the recipe here:

https://thelynalina.blogspot.com/2020/08/homemade-chicken-meatballs-curry.html

I used readymade chicken meatballs for this recipe as I had ran out of chicken breasts at home.

To enrich the flavor of the spaghetti, I used chicken stock powder.

You can also use anchovies or beef stock powder if you like.

I love to add some colors to my Olio Aglio spaghetti, so, I added green and yellow capsicums.

Other than capsicums or bell peppers, you can use broccoli, cauliflower, corn, carrot, peas and mushrooms.

You can use almost any kind of mushroom into your spaghetti, but not Shitake mushroom!

It's stinky flavor will ruin the authentic flavor of the spaghetti.

Watch my video to get step-by-step tutorial on how to make the olio aglio spaghetti here:

Olio Aglio spaghetti is usually cooked with olive oil.

If you're unfamiliar with olive oil, it basically has two types -  extra virgin and regular (light or pure) olive oil.

The extra virgin olive oil is the unrefined oil that retained the true flavors of olive and has more minerals and vitamins.

It also has darker color compared to the regular olive oil.

This is the healthiest olive oil that you can find in the market, however, it is said to have lower smoke point, which means, you can't cook under high temperature if you're using extra virgin olive oil as it will burn quickly.

The second type of olive oil, which is the cheaper version - the regular olive oil is the refined version of olive oil.

Is has neutral flavor with lighter color.

It has less antioxidant and anti inflammatory agents due to less vitamins and minerals it contained compared to the extra virgin olive oil.

However, this type of olive oil has higher smoke point, making it possible to be use for any kind of cooking, like the other types of vegetable oil.

So, when the recipe calls for using olive oil, which type of olive oil do you normally use?

For me, you don't have to bother so much since it can be substituted for each other, just keep in mind of their differing smoke points and the flavors might be little different since the extra virgin one has natural sweetness and bitterness of the olive.

I love the flavor of the extra virgin olive oil, however, in this recipe, I used regular olive oil to make the flavor of my spaghetti more natural.

So, if you're ready, let's have a look on my easy version of chicken meatball Olio Aglio spaghetti.

Happy cooking!

Chicken Meatball Olio Aglio Spaghetti With Malaysian Flavors

Category : Western, Resepi Mee

Preparation Time : 5 minutes

Cooking Time : 25 minutes

Serving Size : 7 to 8 people

INGEDIENTS

1 packet of spaghetti

5 sausages - cut into bite size pieces

15 pieces of chicken meatballs

8 cloves of garlic - chopped

8 pieces of dried red chilies - cut into 2 cm pieces

2 stalks of curry leaves

1/2 green capsicum -  thinly sliced

1/2 yellow bell pepper - thinly sliced

1 tablespoon of chicken stock powder / 1 cube of chicken stock  * can use anchovies/beef stock powder/cube

1 tablespoon of chili flakes  *or more if you like spicy

Coarse black pepper powder as needed

Salt to taste

4 tablespoons of olive oil

Water as needed to boil spaghetti

1 tablespoon of olive oil to boil spaghetti

1 teaspoon of salt to boil spaghetti

INSTRUCTIONS

Bring water to boil in a large wok/pot.  Once boiled, add 1 teaspoon of salt and a tablespoon of olive oil.  Add in a packet of spaghetti.

Stir and simmer for about 8 to 10 minutes, until spaghetti is tender and chewy.  Then, drain the water.

Heat 4 tablespoons of olive oil in a wok.  Once hot, fry sausage pieces and chicken meatballs until light brown.  Remove and set aside.

Using the same oil, add in chopped garlic and stir fry for about 1 minutes, until fragrant.

Add in dried red chili pieces and curry leaves and stir fry until garlic are brownish over medium heat.

Add in sliced bell pepper and capsicum and give it a quick stir.

Then, add in chicken/anchovies/beef stock powder/cube and stir until well combined.

Add in the spaghetti, followed by chili flakes, coarse black pepper powder and fried sausages and chicken meatballs.  Stir and fry for a few minutes.

Lastly, season with salt. Give it a quick stir just to distribute salt evenly then turn off the heat.

Serve immediately.