ʻAsia Spaghetti me ka ʻiʻo minced

E wāwahi i ka spaghetti i 3 - 4 mau ʻāpana a kuke i ka wai paʻakai (1 teaspoon) a hiki i ka al dente, hoʻokahe a hoʻolei i ka ʻaila ʻoliva (1 teaspoon) i loko o kahi ipu wela. E hoʻomaʻemaʻe, wehe, holoi a ʻokiʻoki i ke kō i loko o nā daimana nui. E hoʻomaʻemaʻe a holoi i nā pepa kiko a me ka ʻōmaʻomaʻo a ʻokiʻoki i nā daimana. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade a ʻokiʻoki i loko o nā ʻāpana pua kāloti hoʻonaninani (e like me 3 - 4 mānoanoa) me ka pahi. E hoʻomaʻemaʻe, holoi a ʻokiʻoki i nā aniani puna i loko o nā apo. Peel a ʻokiʻoki maikaʻi i ka ʻala a me ke kāleka. Peel a ʻokiʻoki i nā aniani. Fry i ka ʻiʻo minced i loko o kahi pā kiʻekiʻe me ka ʻaila ʻoliva (1 tbsp) a hiki i ka crumbly a wehe hou. E ninini i ka aila ʻoliva (1 tbsp) i loko o ka pā a hoʻomoʻi i nā mea kanu (sugar snap peas, pointed peppers, peppers, carrot blossoms, spring onion apo, diced ginger, diced garlic and diced onions) me ka ikaika / stir-fry and deglaze / e ninini me ka waihona mea kanu (400 ml). E hoʻohui hou i ka ʻiʻo i hoʻomoʻi ʻia a hoʻoulu a hoʻohui i ka paʻakai (1 tsp), ka pauka curry (1 tsp), turmeric (1 tsp), chilli pauka (1/2 tsp), sambal oelek (1/2 tsp), ʻO ka ʻōmato ketchup Season (2 tbsp), ʻono chilli sauce (2 tbsp) a me ka soy sauce (2 tbsp) ikaika a hoʻomoʻa / kuke me ka pani ʻana o ke poʻi no kahi o 15 mau minuke. ʻO ka hope e hoʻohui / hoʻopili i ka spaghetti i hoʻomākaukau ʻia, e wela iki a lawelawe.