Spaghetti Hong Kong style:
(Adapted from

Servings: 2


– 0.5 lb Spaghetti

– 2 teaspoon salt

– cilantro (to taste)

– cheese powder (to taste)

Ingredients for meat sauce:

– 0.4 lb ground beef

– 1 small can tomato paste (or tomato sauce)

– 4 tomatoes

– 1/2 teaspoon chicken bouillon

– 1/2 large onion (finely chopped)

– 1 clove of garlic (minced)

– 2 slices of ginger (minced)

– 1 bay leave

– 1/4 cup red wine

– 1 tablespoon flour

– 1 cup water

– salt, white pepper (to taste)


– (1) Remove skins on tomatoes, cook in a pan to form a broth

– In a pan, add 1 tablespoon of cooking oil over medium heat, add onion, garlic, ginger. When onions become translucent, add ground beef

– When ground beef is done, add red wine. Bring to a boil. Add flour. Stir rapidly.

– Add tomato paste and fresh tomato made in (1). Stir well.

– Add water, chicken bouillon and bay leave, bring to a boil. Then turn down fire. Cook over low heat for 30 minutes.

– When the sauce is concentrated to 60% of previous volume, add salt and white pepper. Cook another 10 minutes.

– Cook spaghetti in water separately until el dante. Drain water, pour on a plate. Add meat sauce, lay cilantro and sprinkle cheese powder on top.