HOLD UP We think we ve just cracked the ultimate cross cultural dish the SAMBOLOGNESE Celebrating our love for all things Singapore this month led us to this mad hatter noodle bowl that combines the best parts of Italy and Singapore What you Need Ground pork 250g Fresh ginger 30g peeled and cut into matchsticks Garlic 20g thinly sliced Extra virgin olive oil 15ml Sugar 15g Tomato paste 50g Sambal Oelek 75g Soy Sauce 10ml Rice vinegar 10ml Koka Noodles 200g Unsalted Butter 20g Basil sprigs for garnish Salt Method 1 Heat oil in a heavy bottomed pan over medium high 2 Add half the pork to the pot breaking apart into 6 8 large chunks with a wooden spoon Cook undisturbed until well browned underneath for about 5 minutes 3 Turn pieces and continue to cook turning occasionally until pork is browned on 2 3 sides for another 5 minutes 4 Add ginger garlic sugar and the remaining pork to the pot and cook until the meat is nearly cooked through Add the tomato paste and 2 basil sprigs Cook stirring occasionally until the paste darkens 5 Add the Sambal Oelek soy sauce vinegar and 2 cups water Bring to a simmer reduce heat to low and cook uncovered and stirring occasionally until sauce is slightly thickened and flavors have melded for 30 45 minutes 6 Cook noodles in a large pot of boiling salted water stirring occasionally until 1 minute short of al dente 7 Add the noodles to the pot with sauce along with butter and a splash of the noodle water Simmer tossing occasionally until sauce begins to stick to the noodles Garnish with torn basil Making this tonight We thought so Stepping out instead Save it for tomorrow Don t forget to tag us then and thank us later visit_singapore

PassionMadePossible, SingaporeFoodFestival

Foodhall,  PassionMadePossible, SingaporeFoodFestival

HOLD UP! We think we've just cracked the ultimate cross cultural dish - the SAMBOLOGNESE 🍝

Celebrating our love for all things Singapore this month led us to this mad-hatter noodle bowl that combines the best parts of Italy and Singapore.

What you Need:
• Ground pork, 250g
• Fresh ginger, 30g, peeled and cut into matchsticks
• Garlic, 20g, thinly sliced
• Extra virgin olive oil, 15ml
• Sugar, 15g
• Tomato paste, 50g
• Sambal Oelek, 75g
• Soy Sauce, 10ml
• Rice vinegar, 10ml
• Koka Noodles, 200g
• Unsalted Butter, 20g
• Basil sprigs, for garnish
• Salt

Method:
1. Heat oil in a heavy bottomed pan over medium-high.
2. Add half the pork to the pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath for about 5 minutes.
3. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides for another 5 minutes
4. Add ginger, garlic, sugar, and the remaining pork to the pot and cook until the meat is nearly cooked through. Add the tomato paste and 2 basil sprigs. Cook, stirring occasionally, until the paste darkens.
5. Add the Sambal Oelek, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded for 30–45 minutes.
6. Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente.
7. Add the noodles to the pot with sauce along with butter and a splash of the noodle water. Simmer, tossing occasionally, until sauce begins to stick to the noodles. Garnish with torn basil

Making this tonight? We thought so. Stepping out instead? Save it for tomorrow.

Don't forget to tag us then and thank us later!

@visit_singapore #PassionMadePossible #SingaporeFoodFestival

HOLD UP! We think we've just cracked the ultimate cross cultural dish - the SAMBOLOGNESE 🍝 Celebrating our love for all things Singapore this month led us to this mad-hatter noodle bowl that combines the best parts of Italy and Singapore. What you Need: • Ground pork, 250g • Fresh ginger, 30g, peeled and cut into matchsticks • Garlic, 20g, thinly sliced • Extra virgin olive oil, 15ml • Sugar, 15g • Tomato paste, 50g • Sambal Oelek, 75g • Soy Sauce, 10ml • Rice vinegar, 10ml • Koka Noodles, 200g • Unsalted Butter, 20g • Basil sprigs, for garnish • Salt Method: 1. Heat oil in a heavy bottomed pan over medium-high. 2. Add half the pork to the pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath for about 5 minutes. 3. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides for another 5 minutes 4. Add ginger, garlic, sugar, and the remaining pork to the pot and cook until the meat is nearly cooked through. Add the tomato paste and 2 basil sprigs. Cook, stirring occasionally, until the paste darkens. 5. Add the Sambal Oelek, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded for 30–45 minutes. 6. Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. 7. Add the noodles to the pot with sauce along with butter and a splash of the noodle water. Simmer, tossing occasionally, until sauce begins to stick to the noodles. Garnish with torn basil Making this tonight? We thought so. Stepping out instead? Save it for tomorrow. Don't forget to tag us then and thank us later! @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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