N5 Barilla Spaghetti
Fairprice prepacked streaky bacon
Emborg whipping cream
Feel Fill a pan with water, salt generously and bring to the boil
- Fry up some bacon in an oven until it goes crispy, then slice it into mini bits
- Grate the cheese and mix it in a bowl with the egg yolks, cream and pepper, whisk until evenly mixed
- Drain the pasta when it is al dente
- Transfer the pasta into a pan, then turn on a low heat
- Pour the sauce into the pan and mix well
- Season to taste with salt, pepper and lemon juice
Food for thought:
- By strict definitions, this is neither a proper carbonara nor an alfredo. But it is closer to a carbonara, and outside of Italy people put cream in their carbonara, and I think it tastes better.
- I have tried making it the traditional way, where the pasta is tossed in the oil/grease that the bacon released while cooking, and the sauce just a mixture of egg yolks, cheese, salt and pepper. But I like this more. It feels more pleasant to the palate. The sauce is light and sweet.
Ingredients (might not be the best from a culinary point of view but these are readly available at my local supermarket)
Fairprice prepacked streaky bacon
knorr chicken stock cube
barilla n5 spaghetti
- Dice onion, bacon and garlic finely
- Deseed chilli padi and slice finely
- Bring a large pot of water to the boil and salt generously
- Portion out the dry spaghetti
- Add EVOO to a pan on low heat.
- Once oil is hot/warm, add onions, bacon, garlic and chilli
- Place spaghetti in boiling water, stirring occasionally in the first minute
- When the onions have released most of their water and are soft, add in parsley, oregano and thyme. Crumble in the stock cube and mix well
- Once pasta is al dente, drain and transfer to pan with bacon onion mixture
- Toss until flavors are combined
Room for exploration
- Would crispy bacon bits improve this dish?
AAA premium seasoned soy sauce for seafood
Rock Sugar (Whi
Plum Blossom Brand Shao Hsing Hua Tiao Jiu
Fry off the ginger first, then coriander roots, over a high heat
Add the Soy Sauce
Add in the coriander leaves (torn into two), spring onions, rock sugar
Add the Wine
Once beautifully seasoned, remove drain and serve with fish
Buttered Gardenia Hi-Fibre Sliced White Bread
For salads, sandwiches or even as a main
Room Temperature Chicken Breast (scored and fillet separated)
Combine Naturel EVOO, Knorr Chicken Stock Cube and Masterfood Thyme and rub
Leave for about 30minutes
Grill on griddle pan, flipping each side every 30 seconds until done
Let the chicken rest for 10minutes
Coleslaw dressing – The blissful union of mayonnaise, vinegar and mustard
5 points why coleslaw should be one of the first dishes to learn
- No need for any knife skills. Compared to slicing meat, vegetables offer so much less fuss. No icky slimy feeling, chopping board not gross and best of all, no worry about making mistakes during the chopping process because it’s a fucking salad
- Very convenient. No mess in the kitchen and very little washing
- The basic ingredients for a coleslaw dressing are mayonnaise, mustard and vinegar. All three are ingredients that are actually commonly used so there won’t be any worry of lack of use. Mayonnaise and mustard are the basis of many dips, sandwich and salad dressings, while the vinegar I use is actually sushi vinegar which my mum uses and she makes sushi so there’s definitely no worry about wastage. In addition, I discovered recently that mustard was so important in fish dishes. Be it steamed or grilled, by rubbing the fish with mustard before you cook it, the mustard takes away the horrible fishy taste much better than the preferred Chinese choices of ginger and spring onions.
- Due to the simplicity of the dressing, it allows people the chance to be creative. The dressing can be lifted with the addition of anything imaginable; from a simple squeeze of lemon to more complex flavors like toasted fennel seeds.
- It’s a good introduction to cooking because of its simplicity. People might get put off after the hassle it took them to grill meat but a salad? That’s just piss easy but still delicious. This will allow them more confidence to try more advanced dishes.