Ingredients:
250g thin spaghetti (prepared as written on the packaging - instead of salt, I added 1 tbsp of margarine)
Parmesan cheese (as needed) for the topping
1 1/2 cup frozen mixed vegetables (soften by soaking in water)
For The Sauce
2 small cans (about 300g) sardines in tomato sauce
2 tbsp grounded/blended dried red chillies
1 1/2 tsp maggi belacan/shrimp paste powder
5 shallots - chopped
6 garlic - chopped
4 tbsp of oil
salt to taste
Preparation:
When oil is heated, fry the shallots and garlic for about 3mins.
Add the chillies and belacan/shrimp paste powder.
Stir and cook until the oil floats.
Add in the sardines withe the tomato sauce.
While stirring, break the sardines into smaller pieces.
Once the sauce becomes thick, off the heat.
Put in the prepared spaghetti, frozen veges and salt to taste.
Toss and mix all in before serving with cheese on top.