Saturday, August 06, 2005

Prawn Linguine tossed in Garlic, Olive oil and Chilli Flakes

Today I felt like italian instead of Mummy's usual healthy cooking.
Bought some ingredients and decided to whip up this really simple pasta to compliment my Grilled Beef Fillet.

Prawn Linguine tossed in Garlic, Olive Oil and Chilli Flakes

6 pieces of large Angka prawns, shelled and de-veined
1 onion, chopped
4 cloves of garlic, sliced
Chilli flakes, i used the Masterfood Chilli flakes which is HOT!
1 tbsp butter
Olive Oil
Sea salt

Boil water and add salt and oil. Cook linguine till al dente. Drain and put aside.
Heat pan/wok and add in olive oil followed by butter.
Throw in onions, fry till fragrant. Followed by sliced garlic.
Add in chilli flakes to your desire.
Throw in prawns and fry till it starts to pink.
Add in linguine and toss it till evenly mixed.
Sprinkle in some sea salt. The one i love using is called Fiddes Payne, Sea Salt with Country Herbs. Also great to marinate meats before roasting.
Serve with grated Parmesan Cheese


Blogger Lil Al said...

Looks like u r pretty into this foodie blog thing... Just a piece of advice, marinating meat overnight in salt takes away the cut's moisture and makes it less succulent & juicy, esp so for steaks. If you must marinate the meat overnight, i would suggest using worchestershire sauce instead.

Spoken to the chef of a famous restaurant here in London, the trick to a good steak actually lies in a good cut and ofcos quality beef. Seasoning the meat way beforehand actually removes the goodness of the steak and makes it tough. So basically, you only need to season the meat generously with good coarse sea salt and freshly grinded black pepper before u seared it on the hot grill.

Another thing is, when u cook ur steak, do not flip the meat over and over too many times as the meat loses its flavour. So, u seared and cook it once on each side only. Hence, precise timing is needed to get that wonderfull medium rare.

I tried the recipe using fresh Angus steak and you can taste the original sweetness of the beef. I gave it a two thumbs up. Well, i like beefy taste so... :)

Since you are into peranakan food, below is the recipe of the classic nonya dish. Barbi Pongteh.

Note: this is a simplified version but it taste almost as close to what you might taste find in any Joo Chiat restaurant.

600g of Pork (preferbly the belly cut as its better for stewing)
3 big shallots
1 tablespoon of garlic
1 tablespoon of tau cheo (fermented yellow beans)
bamboo shoots
half a cinamon stick (less for those who cant take the taste)
1 tablespoon dark soy
2 tablespoon sugar
salt to taste
white pepper to taste (as you desire)
water (i arga arga one)

Minced the shallot, garlic and tau cheo into a pulp then sautee them together until fragrant.

Then add the rest of the ingredients to the pot and bring to a boil. Once done, simmer under low heat till pork is tender. Approximately, 1 & half hours. (just poke the meat to see la)

The trick to this dish is actually the keeping it overnight as it allows the flavor to envelope further.


1:57 AM  
Blogger Skrat said...

Hey babe,

thanks for the advise on the meat and using Worchestershire sauce, will surely keep that in mind next time im cooking my beef.

Yummy....just thinking of Peranakan food makes my mouth water! Will give it a try for sure! I might just post it so that people can see it from main page instead! :)

12:22 AM  
Blogger katty said...

The olive oil is great not only for the health but for the the skin too, because have many antioxidants properties.Some investigations say that can improve the sexual life of peoples who consume olive oil. Only in the cases when the problem is very advanced is necesary to buy viagra but is good take care of us when we have the tools.

5:55 AM  

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