Malaysian-Style Bolognese

Cook Time 30 minutes

Servings 4

Ingredients

2 tbsp vegetable oil  

3 purple shallots, finely chopped 

1 x 3 cm piece of ginger, finely chopped

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.