Spaghetti in belacan (shrimp powder)sardine sauce

Main Dish
5 servings
25 min
20 min


Number of serving: 5
250g thin spaghetti (prepared as written on the packaging - instead of salt, I added 1 tbsp of margarine)

Parmesan cheese (as needed) for the topping

1 1/2 cup frozen mixed vegetables (soften by soaking in water)

For The Sauce

2 small cans (about 300g) sardines in tomato sauce

2 tbsp grounded/blended dried red chillies

1 1/2 tsp maggi belacan/shrimp paste powder

5 shallots - chopped

6 garlic - chopped

4 tbsp of oil

salt to taste


  • When oil is heated, fry the shallots and garlic for about 3mins.
    Add the chillies and belacan/shrimp paste powder.
    Stir and cook until the oil floats.
    Add in the sardines withe the tomato sauce.
    While stirring, break the sardines into smaller pieces.
    Once the sauce becomes thick, off the heat.
    Put in the prepared spaghetti, frozen veges and salt to taste.
    Toss and mix all in before serving with cheese on top.


Spaghetti in Belacan (Shrimp Powder)Sardine Sauce, photo 1
Spaghetti in Belacan (Shrimp Powder)Sardine Sauce, photo 2



Leslie, 08/05/2020

Love this recipe. One small request: It's important to be precise in menu directions. To me, an instruction that says "2 small cans (about 300g) sardines in tomato sauce" is ambiguous. Does this mean each can of sardines should be about 300g? Or that the two together should total about 300g? I think you mean the latter, but to avoid ambiguity, you should write "2 small cans (about 150g each)" or "2 small cans (about 300g total)." But that's a complaint I have with a lot of recipes. And as I say, this was great!

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