'Western' food in Asia: Fried Spaghetti across three countries

One of our favorite topics - Western food in Asia! This time, we wanted to show you stir fried spaghetti across three countries.

0:00 - Three countries this time
0:28 - The Chachaanteng Menu
2:00 - Recipe 1, Hong Kong Black Pepper Spaghetti
3:35 - Other Western Food Traditions in Asia
4:53 - Recipe 2, Naporitan
7:37 - Thailand's Modern Western Food
9:23 - Recipe 3, Dried Chili Fried Spaghetti
10:21 - What do they taste like?

RECIPES FOR OTHER THAI SPAGHETTIS

So generally speaking, my four 'go-to' channels for Central Thai/Bangkok food are (1) the ever-fantastic Hot Thai Kitchen (2) GinDaiAroyDuay (Thai, but description box recipes translated to English) (3) PlaoCooking (Thai, but ingredients/quantities are listed in English) and (4) COOKKIMAO. Of the four, Hot Thai Kitchen and GinDaiAroyDuai - the two more homecooking of the four - have Spaghetti recipes:

Drunken Spaghetti:
HTK - https://youtu.be/-QnY1YVFGW4
GDAD - https://youtu.be/3KFFwwceXBQ

Tom Yam Spaghetti:
HTK - https://youtu.be/wglGBqgYWtk
GDAD - https://youtu.be/nTtE8GbDPRs

BLACK PEPPER SPAGHETTI

* Dried Spaghetti, 100g
* Flour (), tbsp
* Onion (), , sliced
* Garlic, 2 cloves, minced
* Shallot (), , minced
* Black pepper, 1 tbsp, freshly ground
* Sauce:
Dark soy sauce (), 1 tsp
Soy sauce (), tsp
Oyster sauce (), tsp
Sugar, 1 tsp
Salt, tsp
MSG (), tsp
Worcestershire sauce (), 1 tsp
Water, 6 tbsp
* Ham (), 30g
* Butter (), 1 tbsp

Cook the spaghetti until done. If holding for a bit, transfer to a plate and jiggle in front of a fan or AC to vent out some steam. Reserve.

To make the black pepper sauce, first fry the tbsp flour in 2 tbsp oil over a medium flame. Once combined, add in the onion and cook until slightly softened, ~1 minute. Add in the shallot and the garlic, and fry everything until the rouxs cooked through, 2-3 minutes more. Add in the black pepper and fry until fragrant. Add in the sauce, swap the flame to high. Once thickened, transfer to a bowl.

Same wok, add another tablespoon of oil over a medium flame. Fry the ham until slightly darkened, ~1 minute, then add in the spaghetti. Stir fry for ~30 seconds, then mix in the sauce, and finish with a tablespoon of butter.

NAPORITAN
* Dried Spaghetti, 100g
* Onion, 1/8, sliced
* Hot dog, 1, sliced
* Ketchup, 4 tbsp
* Seasoning:
Salt, tsp
MSG, tsp
Sugar, tsp
* Kewpie Mayo, 1 tbsp
* Green bell pepper, , sliced
* Butter, 1 tbsp
* Optional powdered parm & Tabasco to serve

For a Yoshoku restaurant style spaghetti first boil the spaghetti until done, then thoroughly coat with oil. Let it sit in the fridge for at least 4-5 hours, or up to overnight. Re-blanch for 15 seconds to re-heat before frying.

For us, we simply boiled the spaghetti until done, and then transferred directly from the cooking pot.

Either way, first fry the onion in ~2 tbsp oil over a medium flame. Once slightly softened, ~1 minute, add in the hot dog. Once the hot dog begins to curl, ~1 minute, scooch up the side of the wok. Add in the four tbsp of ketchup, fry in the oil for 1-2 minutes. Add in the spaghetti, stir fry for ~30 seconds. Add in the seasoning and the mayo, mix well. Add in the bell pepper, fry for ~15 seconds. Add in the butter and mix.

DRIED CHILI SPAGHETTI
* Dried spaghetti, 100g
* Bacon, 100g, sliced into ~1 inch sections
* Water, cup
* Onion, 1/8, diced
* Garlic, 2 cloves, minced
* Spicy dried chilis, 8, sliced in half
* Seasoning:
Oyster sauce, 1 tbsp
Fish sauce, tbsp
Sugar, tsp
MSG, tsp
Black pepper, tsp
Cornstarch, tsp
Water, 1.5 tbsp
* Thai basil (or sweet basil), 3 large handfuls

Cook the spaghetti until done, ala the Hong Kong spaghetti above.

To a wok or pan, add in the bacon and the water, and let it boil over a high flame. Once the water is evaporated, swap the flame to medium. After another 2-3 minutes, there should be a good bit of bacon fat to fry in. Add the diced onion and fry for 1-2 minutes, or until slightly golden, then add in the garlic. Once fragrant, add in the chilis. Once those are fragrant, add in the spaghetti and stir fry for ~30 seconds. Add in the seasoning and mix thoroughly to coat. Add the basil and mix for ~30 seconds to wilt.


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Outro Music: by
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg?t=913