Spaghetti With Poached Egg, Teriyaki Grilled Salmon, Black Garlic Peanut Chilli Rayu by Chef Kwanghi Chan

We are delighted to team up with TV Chef Kwanghi Chan as he will be launching a Limited Edition Rayu in all Aldi Stores on June 6th. His new Mala Black Garlic Peanut Chilli Rayu is a must have in every house hold, adding that professional touch to all your stir-fries and asian dishes. As this is a limited edition we urge you to get a jar as soon as it lands. These recipes will give you some inspiration on how to use this Rayu.

Chilli Rayu is the tomato ketchup of Asia! An every day condiment to add flavour with a bit of spice to your daily dishes.


• 6 eggs

• 400g wholemeal spaghetti

• 300g fresh salmon, thinly sliced

• 200g baby spinach

• 80ml extra virgin olive oil

• 1 lemon, zest and juice

• Pepper to taste

• 4oz parmesan shavings

• black garlic peanut rayu


1 Cook the spaghetti in a large pot of water

2 Poach the eggs and set aside

3 Place salmon and spinach into a large bowl

4 Once the pasta is cooked lift it out of the water into the bowl stirring carefully. Add a little of the pasta water to bring it all together

5 Use the heat from the pasta and water will cook the salmon and spinach

6 Combine oil, lemon zest and juice, drizzle over the pasta, season with pepper

7 Place onto plates and top with the poached egg and some parmesan shavings

8 drizzle a table spoon of the black garlic rayu all over

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