’Western’ food in Asia: Fried Spaghetti across three countries

One of our favorite topics - Western food in Asia! This time, we wanted to show you stir fried spaghetti across three countries. 0:00 - Three countries this time 0:28 - The Chachaanteng Menu 2:00 - Recipe 1, Hong Kong Black Pepper Spaghetti 3:35 - Other Western Food Traditions in Asia 4:53 - Recipe 2, Naporitan 7:37 - Thailand’s Modern Western Food 9:23 - Recipe 3, Dried Chili Fried Spaghetti 10:21 - What do they taste like? RECIPES FOR OTHER THAI SPAGHETTIS So generally speaking, my four ’go-to’ channels for Central Thai/Bangkok food are (1) the ever-fantastic Hot Thai Kitchen (2) GinDaiAroyDuay (Thai, but description box recipes translated to English) (3) PlaoCooking (Thai, but ingredients/quantities are listed in English) and (4) COOKKIMAO. Of the four, Hot Thai Kitchen and GinDaiAroyDuai - the two more homecooking of the four - have Spaghetti recipes: Drunken Spaghetti: HTK - GDAD - Tom Yam Spaghetti: HTK - GDAD - BLACK PEPPER SPAGHETTI 黑椒意粉 * Dried Spaghetti, 100g * Flour (面粉), ½ tbsp * Onion (洋葱), ¼, sliced * Garlic, 2 cloves, minced * Shallot (干葱), ½, minced * Black pepper, 1 tbsp, freshly ground * Sauce: Dark soy sauce (老抽), 1 tsp Soy sauce (生抽), ½ tsp Oyster sauce (蚝油), ½ tsp Sugar, 1 tsp Salt, ¼ tsp MSG (味精), ¼ tsp Worcestershire sauce (喼汁), 1 tsp Water, 6 tbsp * Ham (火腿), 30g * Butter (牛油), 1 tbsp Cook the spaghetti until done. If holding for a bit, transfer to a plate and jiggle in front of a fan or AC to vent out some steam. Reserve. To make the black pepper sauce, first fry the ½ tbsp flour in 2 tbsp oil over a medium flame. Once combined, add in the onion and cook until slightly softened, ~1 minute. Add in the shallot and the garlic, and fry everything until the roux’s cooked through, 2-3 minutes more. Add in the black pepper and fry until fragrant. Add in the sauce, swap the flame to high. Once thickened, transfer to a bowl. Same wok, add another tablespoon of oil over a medium flame. Fry the ham until slightly darkened, ~1 minute, then add in the spaghetti. Stir fry for ~30 seconds, then mix in the sauce, and finish with a tablespoon of butter. NAPORITAN ナポリタン * Dried Spaghetti, 100g * Onion, 1/8, sliced * Hot dog, 1, sliced * Ketchup, 4 tbsp * Seasoning: Salt, ¼ tsp MSG, ¼ tsp Sugar, ½ tsp * Kewpie Mayo, 1 tbsp * Green bell pepper, ¼, sliced * Butter, 1 tbsp * Optional powdered parm & Tabasco to serve For a Yoshoku restaurant style spaghetti… first boil the spaghetti until done, then thoroughly coat with oil. Let it sit in the fridge for at least 4-5 hours, or up to overnight. Re-blanch for 15 seconds to re-heat before frying. For us, we simply boiled the spaghetti until done, and then transferred directly from the cooking pot. Either way, first fry the onion in ~2 tbsp oil over a medium flame. Once slightly softened, ~1 minute, add in the hot dog. Once the hot dog begins to curl, ~1 minute, scooch up the side of the wok. Add in the four tbsp of ketchup, fry in the oil for 1-2 minutes. Add in the spaghetti, stir fry for ~30 seconds. Add in the seasoning and the mayo, mix well. Add in the bell pepper, fry for ~15 seconds. Add in the butter and mix. DRIED CHILI SPAGHETTI สปาเก็ตตี้ผัดพริกแห้ง * Dried spaghetti, 100g * Bacon, 100g, sliced into ~1 inch sections * Water, ½ cup * Onion, 1/8, diced * Garlic, 2 cloves, minced * Spicy dried chilis, 8, sliced in half * Seasoning: Oyster sauce, 1 tbsp Fish sauce, ½ tbsp Sugar, ½ tsp MSG, ¼ tsp Black pepper, ¼ tsp Cornstarch, ½ tsp Water, 1.5 tbsp * Thai basil (or sweet basil), 3 large handfuls Cook the spaghetti until done, ala the Hong Kong spaghetti above. To a wok or pan, add in the bacon and the water, and let it boil over a high flame. Once the water is evaporated, swap the flame to medium. After another 2-3 minutes, there should be a good bit of bacon fat to fry in. Add the diced onion and fry for 1-2 minutes, or until slightly golden, then add in the garlic. Once fragrant, add in the chilis. Once those are fragrant, add in the spaghetti and stir fry for ~30 seconds. Add in the seasoning and mix thoroughly to coat. Add the basil and mix for ~30 seconds to wilt. ______ And check out our Patreon if you’d like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):