Jap food is hearts.
I’m down with flu and on MC. Sick and tired (pun intended) of lying on the bed and tossing around, I decided to cook some pasta. After all, I’d conveniently gotten ingredients for pasta when I went grocery shopping for the tiramisu I made for Adam. I wanted to try cooking ChubbyHubby’s Mentaiko Pasta but I couldn’t find any Mentaiko (a sac of fish roe), so I made do with the basic mushroom and bacon combo. Instead of bacon, I got salami. I loveee salami.
I must say it was a simple and quite delicious attempt albeit a tad salty. Next time, I’ll use less garlic butter and add more spices. I shall name it… Uh… Mushroomlami Pasta! So creative right. Bah. This week is going to be an Italian week… I just had a Linguini Marinara at Al Dente with Adam and Eve (I kid you not) on Sunday, and Casa Roma is up next for QH’s birthday on National Day. And Rocky’s Pizza on Saturday. Die lah. It’s burning up a hole in my pocket! (Not to mention that I’m sick.)
Recipe (serves ONE. Hah.)
100g angel hair pasta
3 medium-sized shittake mushrooms, soaked in water and sliced
3 slices of german salami, sliced
1 garlic, finely chopped
1/2 tablespoon of garlic butter
1/2 cup of chicken stock
2 tablespoons of balsamic vinegar
1 tablespoon of white wine
Cook the angel hair pasta in boiling water. Add a bit of salt to taste. Take it out when it’s almost cooked and set aside.
Get a frying pan, wash it and heat it up. When the pan is hot and no more water particles remain, turn the fire to medium-low and add the garlic butter, chopped garlic, balsamic vinegar and white wine. Throw in the mushrooms and salami. Stir fry for a few seconds. Add the angel hair pasta, chicken broth and stir. Once the pasta is al dente (firm but not hard) and the chicken broth is almost reduced to nothing, pour out onto a plate. (Remember to turn off the fire.) Crack some peppercorn and spices over it.
Dig in while its hot!
