A lovely thing about cooking is being able to cook for people whenever, as long as there’s a kitchen. It doesn’t have to be fully equipped, although the essential knife, pot and hob is necessary.
Anyway, what I really mean to say is, HELLO FROM HONG KONG! I’m staying in my sister’s apartment right now and just made us some brunch. Due to her very busy work schedule, she hardly has the time to make her own meals at home. As a result, there isn’t much food in the house. The night before I bought a packet of spaghetti from the grocer’s downstairs and together with a couple of frozen goodies in the freezer, this was what we had this morning. Yum.
Asian Fried Spaghetti
- Minced garlic is the KEY ingredient. I cannot emphasise that further. Prepare.
- Ingredients sliced and chopped up appropriately, fried and tossed with minced garlic in vegetable, sunflower or peanut oil.
- Pasta added once cooked to al dente. In goes salt and pepper for seasoning. ‘Herbage’ is a bonus.
I know it’s been a crazy long while since I’ve posted an entry. Well, that’s only ‘cos I’ve been working at a Shabu-shabu restaurant the past couple weeks. My first ever experience in a restaurant kitchen, and I got to wear a chef’s hat!
‘Shabu No Koya’ is the name of the place, located at the basement of Liang Court, Singapore. Drop in for a meal of sliced-on-the-spot premium meats and freshly prepared vegetables!
Here you can see my shifu’s Crystal and Andy. They’re awesome.
But you won’t catch me there anymore. I’m gonna be in Hong Kong; heard much about the food scene there. Heh.
To all those overseas who crave the good ol’ Tze Char Noodles, I’d like to share this recipe with you. It’s not exactly the same as what you’d get for cheap in the neighbourhood restaurant you frequent weekly back in Singapore, but it’ll serve to satisfy your cravings.
What you’ll need:
- prepared ingredients for Melt-In-Your-Mouth Pork
- 1 serving of quick-cook spaghetti
- 1 generous handful of spinach leaves
- 2 inches of a medium sized carrot, sliced into small inch-long pieces
- half a red onion, sliced
- 2 cloves of garlic, minced
- a couple of fresh mushrooms, quartered (optional)
- 1 tsp of vegetable oil
- 2-3 tbsp of oyster sauce
How to do it:
- Get the pasta cooking in a pot. And place a wok on another hob, turned up to full whack.
- Add the garlic and onion into the wok to flavour the oil.
- Welcome the Aroma Fairies.
- Carrots go in ‘cos they take longer to cook through.
- Toss the pork in and add water from the pasta bit by bit, stir-frying till just done.
- If you’re having mushrooms with this, dump them in now.
- Add the oyster sauce and grab some pasta water to pour into the wok, till ingredients are almost completely submerged. Mix and watch your gravy form.
- Turn off the heat and drain your pasta. Get them in, together with the spinach leaves. Toss about till the spaghetti is coated with all the gravy goodness, and till the vegetable leaves have wilted just a little.
- Serve hot, with Pickled Green Chilli. More on that soon.