Ingredients

Bai kai pao:

4 Cervelat’s Sausages

2-4 garlics cloves

3 basil leaves

1 bottle of soya sauce

Tom yum:

2 tom yum cubes

50ml of coconut milk

1 Tom yum Set; 2-3 lemon grass stalk, 2-3 chili’s, 2-3 galangals

75g-100g of any type of spaghetti per person.

Preparation

Bai kai pao:

  1. Peel the garlic and crush garlic by using a mortar and pestle.
  2. Slice the chili’s and crush with the garlic by using a mortar and pestle.
  3. Slice the four sausages
  4. Get the pan ready, heat with oil in the pan and after a few minutes, add the chili and garlic mix for about 2-3 minutes.
  5. Add the Sausages into the pan mix for about 2-6 minutes.
  6. Then add the soya sauce and mix for about 1-2 minutes.
  7. Add Basil leaves and mix for 30 seconds.
  8. DONE! Add the bai ka paw into a plate and now work on the tom yum.

Tom yum:

  1. Heat the water in a pot for 5 minutes.
  2. Add the tom yum cubes and mix for 5 minutes.
  3. Add the lemon grass, chili and galangal into the pot
  4. Wait for 2-4 minutes.
  5. DONE! Pour the tom yum into a bowl.

Spaghetti-Finishing touch:

  1. When the water is boiled cook the spaghetti for 12minutes.
  2. DONE! Add the spaghetti with the bai ka paw and mix for some time; add some tom yum soup on top and THE WHOLE DISH IS DONE!