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Ingredients:

150 g Spaghetti Cooked

20 g Alio Dressing

50 g sauté mix mushroom

5 g spring onion sliced

50 g smoke salmon end cut

3 g fried herbs – lemon basil/curry leave fry

Method:

To prepare pasta;

1. Bring water to a boil. Add spaghetti, stirring occasionally and boil for 8 minutes for al dente.
2. Drain well

Alio Dressing

Ingredients:

30 g garlic chopped

5 g chili flakes

100 g Malaysian red palm oil

10 g salt

Method:

To prepare Alio Dressing;

1. Heat up Malaysian red palm oil. Add garlic, chilli flakes and salt. Stir for 1 minute and remove from the heat.

Sauté Mix Mushroom

Ingredients:

100 g 0yster mushroom sliced

50 g brown button mushroom sliced

100 g white shimeji mushroom

100 g maitake mushroom

2 g salt

1 g white pepper powder

20 ml Malaysian palm oil

Method:

To prepare sauté mix mushroom;

1. Warm up Malaysian palm oil and sauté mushroom, season.

Fried Herbs

Ingredients:

40 g lemon basil

20 g curry leave

Method:

To prepare fried herbs;

1. Heat palm oil to 200C and add basil after 5 to7 second remove basil place on kitchen paper, now fry curry leave for 10 second.
2. Frying pot fill only to half as oil will form when basil or curry leave be added.

Assembling

1. After spaghetti is drained, place in a boil.
2. Mix Alio dressing with the mixed mushroom and add to the spaghetti plus the spring onions and mix, place on a pasta platter top with salmon and sprinkling with the herbs.