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.
Ignore the Very Succulent Braised Chicken Portions. What I’d like to turn your attention to, is the bland-looking mishmash of a pasta.
Lesson for the Day:
Butter, mushrooms, garlic and oregano are a fantastic combination, a crowd-pleaser. But if what you wanna achieve out-of-this-world fireworks that will knock your loved ones out of their seats, add finely grated cheddar and chopped rocket before you take the pasta out of the pan. The nutty flavour of rocket will complement earthy oregano and mushrooms beautifully. The cheese sticks everything together, and adds the coveted stringy trail in every bite.
If you’re still looking at that juicy chicken thigh, I’m sorry the pasta doesn’t look as good. More on the Very Succulent Braised Chicken Portions here.
I remember the first time I ordered Aglio Olio. I was a young student then and pocket money was well, just pocket money. So pompous Bolognese and obnoxious Carbonara sitting on the menu had to take the back seat. Since then, I’d always thought of Aglio Olio as the humble, poor man’s pasta.
Most definitely, things change when you’ve got money. But hey, things also change when you can make your own food. Aglio Olio isn’t the same anymore; look who’s come out to play with the big boys now.
I didn’t sleep well last night because my thoughts couldn’t stop running – thoughts of making my own pasta. So today, I made some tagliatelle from scratch. I need more practice for sure. But for a first-timer, without a food processor nor pasta machine, I think this deserves some attention.
Fresh Homemade Pasta
Combining a single egg and 100g of flour per person is all that was required. Kneading till smooth, rolling till flat, all before folding and cutting. Finally, I understood how tremendously beautiful it is to hold a handful of pasta, freshly made with my own hands.
It’s dangerously addictive too. Try it today! Because even if you fail, that one egg and bit of flour is definitely worth the experience. (:
Important Tip: Be sure to flour the counter top and rolling pin just a little when you’re working. Don’t want all that hard work sticking itself away. Good luck!
This morning I made a discovery.
Reluctantly creeping into the very dirty kitchen, I resolved to leave with a hearty breakfast.
So I toss a wad of butter into the pan, then some chopped garlic and spring onions.
Next, comes a mushroom (yes, just one), sliced.
And then the magical herb of the moment: oregano
All these ingredients sauteed and pretty are bound together with a sprinkle of salt and pepper, and a beaten egg.
Ta-da! Morning omelette, success! It’s the perfect way to start your morning.
Fresh lettuce, basil carrots and garnishing, optional.