Boh and Dato’ Fazley encourages Malaysians to cook out of the box! He used BOH’s Malay Herb range to create the pasta not only reflects time-honoured Malay tradition and culture but essentiates the treasure trove of remedies for healing, cleansing, nourishment, and vitality. The use of Herba Ratus gives the pasta a savoury and earthy tasting note that awakens, while the Sirih Purut elevates the creamy base with a zesty and peppery kick. 

Here’s the recipe for Herba Ratus Seafood Pasta with Sirih Purut Infused Cream.

Spaghetti

1. In a large pot of boiling water, cook pasta according to package instructions 
2. Drain well and set aside

Seafood

1. Infuse 3 bags of Sirih Purut in boiling water
2. Slightly salt water for added flavour
3. Add in seafood to boil
4. Leave to cool in a bowl

Sauce Base

1. Using the same pot where the seafood was prepared, infuse cream with 3 bags of Herba Ratus 
2. Leave to simmer
3. In a separate sauté pan, melt butter together with olive oil
4. Sauté chopped garlic and green chilli 
5. Season with salt 
6. Add mushrooms to sauté pan
7. Add in Sirih Purut infused seafood to fry
8. Add in some water from the seafood
9. Pour Herba Ratus infused cream into sauté pan and stir well
10. Sprinkle chilli flakes and add some sesame oil 
11. Add in pasta and stir well
12. Season dish with salt again and add one or two spoons from the seafood

Plating

1. Line plate with banana leaf
2. Place pasta on plate with seafood on top
3. Decorate with bunga telang, pucuk pegaga, cherry tomatoes, and sprinkle chilli flakes
4. Serve

You should totally try it yourself! :D