Monday, May 19, 2008
Wednesday, May 14, 2008
Tuesday, May 13, 2008
Sunday, May 11, 2008
testing- succulent prawn

Trying to achieve succulent, firm texture for the prawns.
marinate/coat with salt for 20mins . wash away salt . cook briefly till just nice . drain and soak in cold water to deter further cooking of the prawn.
Result. crunchy... but still not as crunchy as those i eat at the hotels.( transparent looking... and super crunchy)
any idea?
aglio olio recipe
Pasta Aglio Olio with cherry tomatos & basil
2 garlic, sliced
2 cherry tomatos, diced
1 fresh chilli, sliced
6-8 pcs of basil leave
1 serving of Barilla Spaghetti no 5
3 tbs of olive oil
stem of basil leave used can be used for garnishing.
method:
cook pasta in boiling water for 9 minutes. About 3 minutes before pasta is done, diffuse the sliced garlic and chilli in olive oil (seperate pan). Add cherry tomatos just before pasta is done. Once pasta is ready, add it into the pan and add in the basil leaves as well. Add black pepper and salt to taste. Toss the pasta to ensure that the olive oil mixture fully coats the pasta. This should take about 1/2 to 1 minute. ( The ratio to the amount of pasta and the amount of olive oil used is very important, we will want the pasta to be slightly oily upon serving.) Once well mixed, you are ready to serve the pasta.
ps. A white base plate is recommended to contrast the bright red cherry tomatos and green basil leaves.
Italian parsley can be used to replace the basil as well.
















