240 g angel hair pasta
50 g jambal salted fish, cut according to preference
300 ml cooking oil
4 g salt
8 g sugar
2 g white pepper powder
5 g chicken stock powder
2 tbsp soy sauce
10 g parsley, chopped
50 g garlic, chopped
20 g red cayenne pepper, sliced
10 g chili flakes
30 g butter
20 ml cooking oil
50 ml butter
50 g garlic, thinly sliced
50 g bread crumbs
Heat the oil and pan fry the salted fish until golden brown and set aside.
In a pan with hot oil, saute the chopped garlic until golden brown.
Add the red chili slices and sauté until the chili is cooked, Add butter and chili flakes and stir to mix. Reduce the heat, then add the rest of the ingredients: salt, sugar, white pepper powder, chicken stock powder and soy sauce. Stir until everything is mixed. Transfer to a bowl.
Cook the angel hair pasta in boiling water for 2 minutes until just al dente and drain.
Put the pasta in the bowl filled with the sauce and mix well. Add the salted fish, crispy crumb, and the chopped parsley and toss until everything is well combined.
Type of pasta, and type of salted fish, and the level of spiciness can be adjusted according to your preference.