Step 1

Prepare the curry paste by adding Malaysian Curry Powder (5 tablespoon) into Water (1 liter) and stirring into a paste.

Step 2

Next, prepare the chicken stock by dissolving Chicken Stock Granules (1 tablespoon) into the Water (5 tablespoon).

Step 3

Melt Butter (150 gram) in a pan. Fry Garlic (4 clove) and Onion (3). Then add the Curry Leaf (3 stalk) and meat curry powder mixture. Fry until fragrant using medium heat.

Step 4

Add in the Ground Pork (400 gram) and stir well. Cook for 10 minutes.

Step 5

Add Tomato (4), chicken stock, Tomato Purée (50 gram), Celery (2 stick), Canned Mushrooms (10), and Carrot (2). Bring to a boil. Cover and simmer over low heat for 30 minutes till all the vegetables become tender and the meat just cooked. Stir constantly throughout the process.

Step 6

Stir in Cheddar Cheese (100 gram) and season with Salt (1 tablespoon) and Ground Black Pepper (1 teaspoon). Stir to make sure the cheese fully melts and everything is well mixed

Step 7

Boil half a saucepan of water with Salt (1 tablespoon) over high heat. Add Spaghetti (400 gram) and stir during the first few minutes of cooking to keep it from sticking together. Boil pasta for 1 minute less than what the package directions state.

Step 8

Test for doneness (al dente) and remove the cooked spaghetti from the saucepan. Drain and stir in Butter (4 tablespoon).

Step 9

Dish spaghetti onto the serving plate. Spoon over the hot sauce and garnish with Cheddar Cheese (100 gram) and enjoy!