Malaysian Style - Spaghetti

Ingredients : 

1. Salt

2. A pinch of ajinamoto

3. 480 gram of shitake mushroom

4. coriander seeds

5. 2 cinnamon

6. 2 star anise
7. 5 cardamom
8. Cumin
9. 4 cloves

10. 13 gram of boneless chicken

11. Black pepper

12. 1 or 2 onion
13. 5 or 6 garlic

14. 3 tomatoes

15. 250 gram white cheese

16. 430 gram tomato puree

17. 425 gram peas

First step : 
1. Put water in the pot, 2 spoon of cooking oil and 1 spoon of salt.
2. Then put it on the stove and leave it until it boil. Later, put the spaghetti in the pot until cook then filter it and put it aside.

Second step : 
1. Diced the chicken.
2. Diced the tomatoes.
3. Slice the shitake mushroom - thick
4. Blend the onion, garlic, coriander seed and cumin until become paste.

Third step : 
1. Put the pot on the stove, pour some cooking oil and leave it until the heat comes out.
2. Then put the blended paste in the pot, stir it until a little bit dry.
3. After that, put the cardamom, cloves, star anise, cinnamon, black pepper and tomato puree in the pot. Stir together the ingredients.
4. Next, put the chicken, peas and shitake mushroom in the pot. Add some water in the pot and leave it until it boil.
5. Lastly, put the white cheese and tomatoes in the pot. Stir until the gravy becomes thicken. Turn off the stove when the gravy boil.

Serve :
Put the spaghetti in the plate, then pour the gravy on the top. Best to be eaten when still hot.