Made this when my friend and her daughter came over for a play date. The kids thought this was cute, really looked like a beehive, per their words.
It is filled with creamy chicken and cheese, a total fun and yummy meal 🙂
100 g spaghetti
salt as needed
water as needed
margarine as needed
1 garlic, minced
100 g onion, chopped
2 fresh red chilies, seeded
1 green onion, sliced
1 green paprika, diced
1 tomatoes, take out the inside, diced
200 g fresh shrimp, skinned, chopped
300 g boneless, skinless chicken breast, cubed
1 Indonesian bay leaf (daun salam), if you cannot find it (available at Asian stores, they are dried and black), just use bay leaf
150 cc broth, whichever you have veggie, chicken, beef
50 g flour
175 grated cheese
4 eggs, beaten
Cook spaghetti in salted boiling water for 10 minutes, drain then wash with cold water so they won’t stick to one another
Grease heat proof bowl or beehive cake mold with margarine, generously, then as shown on picture, start threading the spaghetti, round and round following the curve of the bowl, shaping into an upside down beehive, set aside
Now let’s make the filling!
Mix broth with flour, stir to combine well in a glass, set aside
Heat about 2 tbsp margarine, saute garlic and onion until tender. Stir in paprika, chili and green onion followed with chicken, shrimp and daun salam, stir well
Pour in broth mixture and 150 g of the cheese and eggs, cook to thickened and add in a pinch or two salt if needed.
Take off mixture from heat and pour into prepared beehive
Sprinkle with leftover grated cheese, cover with foil and steam for an hour long
Take out bowl/mold from steamer, let stand to room temperature before serving
Unmold to a serving plate and slice to serve. Enjoy 🙂
Cheesey Spaghetti Beehive
Ingredients
- 100 g spaghetti
- salt as needed
- water as needed
- margarine as needed
Filling
- 1 garlic minced
- 100 g onion chopped
- 2 fresh red chilies seeded
- 1 green onion sliced
- 1 green paprika diced
- 1 to matoes take out the inside, diced
- 200 g fresh shrimp skinned, chopped
- 300 g boneless skinless chicken breast, cubed
- 1 Indonesian bay leaf daun salam, if you cannot find it (available at Asian stores, they are dried and black), just use bay leaf
- 150 cc broth whichever you have veggie, chicken, beef
- 50 g flour
- 175 grated cheese
- 4 eggs beaten
Instructions
- Cook spaghetti in salted boiling water for 10 minutes, drain then wash with cold water so they won’t stick to one another
- Grease heat proof bowl or beehive cake mold with margarine, generously, then as shown on picture, start threading the spaghetti, round and round following the curve of the bowl, shaping into an upside down beehive, set aside
- Now let’s make the filling!
- Mix broth with flour, stir to combine well in a glass, set aside
- Heat about 2 tbsp margarine, saute garlic and onion until tender. Stir in paprika, chili and green onion followed with chicken, shrimp and daun salam, stir well
- Pour in broth mixture and 150 g of the cheese and eggs, cook to thickened and add in a pinch or two salt if needed.
- Take off mixture from heat and pour into prepared beehive
- Sprinkle with leftover grated cheese, cover with foil and steam for an hour long
- Take out bowl/mold from steamer, let stand to room temperature before serving
- Unmold to a serving plate and slice to serve. Enjoy 🙂
