1cm slice
1 tbsp
1 pcs
3–4 leafs
1 leaf
150 ml
1 serving
little
⅓ tsp
- Chop ginger into small pieces, place with sesame oil in the pressure cooker and fry on low heat until golden (don't close lid).
- In the meantime, clean and peel all the veggies and chop into chunky pieces.
- Add them to the pressure cooker, add water and salt and close lid. Cook under pressure for about 10 min.
- In another pan, bring water to a boil and cook the spaghetti.
- Open pressure cooker, according to manufacturers instructions. Pick out all the big veggie pieces and store them in the serving bowl. Since the vegetables might be well cooked, some small pieces will remain in the broth, as we want it. As well as (make sure that), the ginger pieces.
- Pour broth, including all the small pieces, into a blender. Mix well.
- Add as much of the spaghetti water to this mixture, as you need for your broth. Add salt and tamarind as desired.
- When spaghetti are ready, add them to the bowl with the remaining vegetables pieces and pour the broth over it all.
How
to
to