Sautéed pasta is delicious and quick and easy to prepare. It is my go-to dish on the days when I am short on time and ingredients. Advertisements
As mentioned in my p365 day 151 post, I bought a few too many eggplants because of a rare price cut in my local supermarket.
This noodle soup is a variation of the nourishing and simple noodle soup that my mom cooked for
Sauteed pasta is one of my basic go-to dishes that I cook when I need to prepare something in a hurry.
Spurred by a flurry of hugely popular and entertaining TV cooking competition shows a few years ago, I fancied myself as a “could be” chef. Soon, however, I found myself watching too many TV cooking shows, jotting down and collecting hundreds of recipes and yet not doing much more than stewing and stir-frying in the… Read More Simplicity at Its Best: Spaghetti with Onion and Anchovy
My version of Chinese Spaghetti was inspired by a recipe called Yee Dai Lei Mein / Italian Mein from the cookbook Banquet: Ten Courses to Harmony written by Annette Shun Wah and Greg Aitkin. Banquet is not only a cookbook but also a history book of sorts, containing delightful and often bittersweet stories of early Chinese… Read More Chinese Spaghetti
After trying various creamy and tomato-sauce pastas, I was happy to settle with sautéed pastas (see the sautéed pasta post) and pesto-from-a-jar.
There is a long list of reasons why the next trip to Indonesia is always highly anticipated. While family is always the number one reason, char kway teow is pretty high up on that list.
I watched quite a fair bit of Iain Hewitson’s ‘Huey’s Cooking Adventures’ show, hoping to become more familiar with the sort of things that mainstream Australians cook and eat. I also liked his sunny personality and unpretentious cooking style. Call it earthy and rustic, if you will. Thanks to his TV show, I became curious… Read More Spaghetti with Anchovy and Asparagus
My initiation into the wonderful world of pasta was through the good old spaghetti Bolognese. After long periods of eating a variety of tomato-sauce pastas, I got into creamy pastas for a while. The low-fat craze steered me away from creamy pastas swiftly. Nowadays, sautéed pasta is my favourite.