Thursday, 1 May 2014

Asian Style 'Aglio Olio'

Hi, today I will post my recipe. I love to eat this food especially when I'm just to lazy to cook something too hard, and you can basically toast everything inside to make it better. My late mum use to make it for me before she's passed away , and i basically hooked up over this recipe so i keep making it and doing improvisation her and there.

Ingredients :

100gr of Angel Hair Pasta (or Spaghetti)
3 cloves garlic (chopped roughly)
2 big Shitake mushroom (Julienne)
1/4 cup of chopped pepper (red)
2 bird eye's chilly, chopped (optional)
1 Tbsp ketchup
1 Tbsp chilly sauce 
1/2 Tsp of dry mix herb
1/2 Tsp of lemon zest
2 Tbsp of olive oil 
2 Tbsp of water
Smoked Salmon (optional)
1 Egg
Cherry Tomato (for garnish)
Salt and Pepper for taste

Steps :

1. In a pot, boiled the pasta in the water than been add oil and salt according to your pasta instruction, after cook, drain and set aside, take a cup of the pasta water.
2. On a low medium heat, heat the pan and add the olive oil, wait until hot and add garlic and chilly, cook until the garlic turn into light brown then add the paprika and Shitake , cook for a minute.
3. Add ketchup and chilly sauce, stir all the ingredients until well mix, add water, then add salt and pepper for taste.
4. Taste it, if you think the taste is already enough add the pasta and mix well, after all mix, remove from heat than add the dry herb mix and lemon zest, stir again until all perfectly mix.
5. On other pan, boiled water to almost boiling then lower the heat, add the egg, and and wait until the egg yolk covered with the white part. I love to eat my egg half done, but if you don't like it just cook it for a little longer in a low heat, or just simply fry it.
6. Put a pasta in a bowl, prepare the salmon and put the salmon and the egg on the top of the pasta.
7. Garnish with a Cherry Tomato
8. Ready to Serve 

It's basically so easy, i usually don't measure my cooks so you can do improvement to your own recipe, :)


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