Downsizing– Recipe: Pasta Primavera

I’ve decided that it’s no fun cooking for one. Not only are you boxed in terms of choices of what you can buy at the grocery store, since there is only so much one person can eat, it’s also awfully boring. My dinner table is at the heart of much of my social life. Around it, I gather the people I cherish and share with them the “fruits of my labour” –new homes are blessed, sick ones nurtured, Christmas toasted to, birthdays celebrated.  It makes for such a vastly different dining experience.  After cooking for company for so many years, and for one famished, gym-going brother, in particular, I’ve become so accustomed to buying enough for family sized meals that it’s almost automatic. Tonight, for instance, I inadvertently made enough pasta for 4 “me’s”, which means I’m stuck eating the same thing for dinner (and cold at that, since I don’t have a microwave) for the rest of the week! 

Although I’ve only been here for a week or so, I can feel the seasons changing. It’s starting to get quite chilly in the evenings, and my thin cotton shorts are no longer sufficient to keep me warm at night. Sigh. I miss my hot water bottle. Cooper, too, is learning to adjust to the weather, for example, by curling up in a tight little ball (but not before coming to my side of the bed to try to get me to pick him up and cuddle with him) and tucking his paws under his sweater in his doggy bed. 

Can you really say no to this face?

Pasta Primavera is a great way to capitalise on fresh seasonal vegetables.  Often made with a tomato base , especially in the US, it can also be absolutely delightful with a light broth and some flavoured olive oil during the Spring. What you want to ensure is that you have a nice contrast of colours – red, green, orange, purple – and that you cook the vegetables so that they are just done, and not soggy. Start with the vegetables that take longer, for example, eggplant and capsicum, before adding those that need to be cooked ala minute such as broccoli, French beans or zucchini.  Note however that the estimated cooking times below are for my new continental stove, which looks sleek and sexy, but I’ve discovered, takes forever to cook anything (no char kuey teow from this kitchen, that’s for sure).  For a spicy kick, add a teaspoon or so of some red pepper flakes and fresh basil for unbeatable flavour.

Serves 3-4 (or 1 lone ranger with ample leftovers)

Ingredients:

250 g spaghetti or linguine

2 tbsp extra virgin olive oil

1 medium brown onion, chopped

4 cloves garlic, chopped

Pinch of red pepper flakes (optional)

About 4 cups of vegetables in season, for example:

1/2 small eggplant, cubed

150 g button mushrooms, sliced

½ red, yellow or green capsicum, core removed and cut into long strips

1 small head of broccoli, cut into florets

1 small carrot, cut into desired shapes

A handful of cherry tomatoes

1 bay leaf

1 tsp dried oregano

1 large handful of fresh basil leaves, chopped (substitute 1-2 tsp dried basil)

½ cup dry white wine

1 x 400g pasta sauce of your choice (for example: Marinara or Napolitana) 

Freshly cracked black pepper and sea salt to taste

Red pepper flakes and Parmesan cheese to serve (optional)

Fill large stock pot with water, salt generously and bring to the boil.

In the meanwhile, heat non-stick skillet or a large sauté pan over medium-high heat. Add olive oil and swirl to coat. Saute’ onion and garlic until fragrant, about 3-4 minutes. Add hardy vegetables such as eggplant and mushrooms, season lightly while adding to the pan the red pepper flakes, if using. After about 5 minutes, add the broccoli and carrot followed by about ½ cup of white wine. Bring to a boil, and then add bay leaf, oregano and half of the basil leaves. When mixture has been slightly reduced, pour in pasta sauce, adjust seasoning and simmer of low heat for another 5-10 minutes until vegetables are fork-tender and the sauce has thickened slightly. 

At this stage, cook pasta according to package ingredients. Drain and return to the pot.

Just before serving, add cherry tomatoes to the pasta sauce and stir well. Toss pasta with the sauce and garnish with extra red pepper flakes, Parmesan and chopped basil leaves, if desired.

Why I Still Bite Off More Chilli than I Can Chew - Recipe: Black Pepper Udon with Chicken

This post is dedicated to the kid in all of us.  In Malaysia, as with elsewhere in Southeast Asia, where spice is king, local culture celebrates the ability to take spiciness as a form of machismo.  Both my parents absolutely love chillies – a bowl of sliced chilli padi in soy sauce always accompanies our meals at home. I still marvel at how my father dumps dollops and dollops of sambal belacan into his bowl of laksa as if it is an ice cream topping, or snacks on the pickled green chilli at the table at Chinese restaurants while waiting for the food to arrive. 

As a child, I was terribly ambitious. I wanted to be able to do all the things that adults could, which in my family meant, cranking up the heat level in my food. KLites might remember the old Raintree Club, one of the first private country clubs in the Klang Valley. Weekends in the eighties for us meant tennis for the parents, swimming for the kids, coconut juice by the pool, to be followed by yong tau foo or curry laksa. On this particular occasion, this author decided that she wanted to have her laksa just like the adults did. Although my sister warned me, I piled on the belacan and in addition, sprinkled chilli  padi all over the noodles. And even though my mouth was burning, my nose was running and my eyes were tearing almost unbearably, I ate the whole thing, including greedily drinking all the gravy. While it’s safe to say that I survived the experience, very soon I found my lips puffing up. A red, angry circle of inflamed skin enclosed my lips. If memory serves me correctly, my sister would have gotten quite a kick out of making fun of me, except she too had decided to follow in my footsteps so we both returned home, tail between our legs, with our very swollen lips that evening.

I was reminded of this episode from my childhood the other day when G and I were tucking into the Black Pepper Udon that I had prepared:

G: Pass me the chilli, can?
Me: Mad, ah, you? It’s pretty spicy as it is.
G: I know, but cannot resistlah.
Me: Hehe...same here...aiyo, die, die, die.... damn hot!
(Chomp, chomp, coupled with “ssss” and “ooh” and “aahhh”)

There are only three things that I know that can cut the burning sensation if you’ve had too much heat: i) white bread, ii) a spoonful of rice and iii) a glass of milk. I’m convinced that water actually makes it worse. Seeing as I had none of those things on hand, I gravitated toward my trusty sauvignon blanc to do the trick. What can I say? There’s something about the simultaneously pleasurable and painful experience of biting off more chilli than you can chew that is just too good to resist. As they say in Singapore, so shiok!

Most Asian noodle dishes are pretty flexible so you can substitute the vegetables according to what you have handy – the only thing I would insist upon is grinding the black pepper in your mortar and pestle or spice grinder specially for this dish.

Ingredients:

100 g chicken fillet
Dash Maggi seasoning
1-2 tsp soy sauce
Pinch of salt, sugar and white pepper
1 tsp Shao Xing rice wine
1 tsp cornflour

In a bowl, marinate chicken fillet with Maggi seasoning, soy sauce, salt, sugar, pepper and rice wine to taste. Add cornflour and mix well. Set aside while you prepare the rest of the ingredients for the noodles.

Sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
½-1 tsp dark soy sauce for colour
¾ tsp sugar
½ tbsp Shao Xing rice wine
2-3 tbsp water

In a bowl mix together sauce ingredients and set aside.

Noodles:
2 x 200g packets fresh udon noodles, at room temperature
2-3 tbsp vegetable oil
1 tsp sesame oil
3-4 thin slices young ginger, peeled
3 cloves garlic, minced
¼ head (about 100 g) of a medium round cabbage, tough centre core removed, leaves sliced thinly
1 medium carrot, sliced into desired shapes
4 dried shitake mushrooms, soaked until soft, and sliced thinly
80 g button mushrooms, sliced
½ red capsicum, sliced thinly
½ green capsicum, sliced thinly
Handful of small bean sprouts (optional)
10-15 black peppercorns, coarsely crushed
Chopped coriander leaves and chilli strips to garnish

Heat wok or non-stick skillet over medium-high heat. First prepare chicken. Add about 1 tbsp of oil and swirl to coat the pan.  Mix chicken in the bowl and add to the pan. Stir-fry for about 5 minutes or until just cooked. Dish up and set aside. Add additional 2 tbsp of oil and sesame oil to the pan. Add garlic and ginger and fry for thirty seconds or until fragrant. Add carrot, shitake mushrooms and button mushrooms and stir-fry briskly for a minute. Add capsicum and fry for an additional minute. Add cabbage and udon noodles. Scatter pepper over and pour sauce ingredients into the pan. Lower heat, and toss well. Add  chicken and bean sprouts if using and fry noodles for an additional 3-4 minutes or until just done. Garnish with coriander leaves and chilli strips. Serve hot.

The Art of Reciprocity - Recipe: Linguine Aglio Olio e Peperoncino

“Everything should be made as simple as possible, but not simpler.” - Albert Einstein

One of the important things that I learnt from my parents was the art of reciprocity. Human relationships, when broken down and analysed at the basic level, are built on reciprocity. We aren't always as complicated as we make ourselves out to be. At the most fundamental level, we all yearn to feel appreciated and loved. My parents have always set an example for us in terms of reciprocating acts of kindness and thoughtfulness. I remember every Chinese New Year where my mother would pack individual packages of treats, including "lucky" ingredients such as mushrooms, oranges, nuts and cookies, for each of our relatives based on their preferences. Or my father, who has always been pro-active in hosting dinners to show his appreciation to colleagues.

I have tried to make this a principle in my own relationships with friends and loved ones, and I've discovered that it isn't as easy as it seems on the surface. It requires consistency of purpose and conscious effort. But I'm always grateful by the unsolicited and surprising reciprocal gestures that I receive in return. I say it is an art rather than a science because there is no one way to do this right - sure, it can take the form of gifts, but equally, it could be in the form of a well-crafted note, a hug, or quality time. Take my friend, G, who always brings her copy of Hot! Magazine when she visits because she knows that I don't support celebrity culture but am nonetheless a sucker for couture gowns, or who, despite being tired, will slap on an apron with me and help me with the dishes when I am hosting a dinner party. Or my ex-colleague and good pal, Johnny No Stars, with whom I shared breaking news stories every morning, lame jokes about Malaysian politicians, and piping hot vadais when we were working late. Or JT, who ironically is sometimes nicknamed Inconsistent, who has been an unfailing source of support for me and has always cleared his schedule to meet me for lunch when I'm back in KL, despite all that is going on in his life. And there's B, who during his recent trip to Italy, and knowing what I would value, brought me a bottle of fantastic olive oil and spice blends, rather than the latest fashion item from Milan. I am a lucky gal.  Charm and personality may attract friends, but it's the art of reciprocity that will ensure that these bonds endure over time. 

When thinking about the dishes that I've come to regard as favourites, I often think about the quote above by one of the greatest thinkers of our time, about finding the right balance between plainness and complexity. The Italian Pasta Aglio Olio e Peperoncino, which I tasted for the first time in Rome, is one of those dishes that manages to bring out the natural flavours of its base ingredients - pungent garlic, fruity olive oil, chilly and al dente pasta - in a wonderful way. Key to this dish is the quality of the ingredients. Use the best extra virgin olive oil that you can afford, be sure to use fresh garlic and invest in quality pasta and the rest is relatively straightforward. I decided to  mix things up a little using vegetables I had on hand - mushrooms and asparagus - and although I was unsure about the results, I was pleasantly surprised. The mushroom liquid, described below, adds depth to this meatless dish. A generous pinch of B's magic spice blend was all that was needed to complete the dish.

Serves 2-3

Ingredients:

250 g linguine

4 cloves garlic, peeled and minced

100 g slender asparagus, tough stems snapped off and stems peeled, sliced into 2 inch pieces

100 g button mushrooms, quartered

80 g buna shimeji mushrooms, roots removed and separated

1 fresh red chilly, minced (substitute 1/2-1 tsp red pepper flakes)

Large pinch of dried black trumpet mushrooms (optional)

1 dried shitake mushroom  (optional)

1/4 cup extra virgin olive oil

Sea salt and freshly cracked black pepper to taste

Chopped basil and Italian parsley to garnish

In a small bowl, reconstitute black trumpet and shitake mushrooms in hot water. Leave aside to soak for about 1 hour. Drain, squeezing excess liquid out of the mushrooms and reserve soaking liquid. Chop mushrooms roughly.

Bring a large pot of water to boil. Add a generous pinch of salt and a lug of olive oil. Add pasta and cook according to package directions.

In the meantime, heat extra virgin olive oil in a non-stick skillet over low heat. Add garlic, and sauté gently until lightly fragrant, about a minute or so. Add chilly and reconstituted mushrooms and fry for another minute or so. Add button mushrooms and buna shimeji mushrooms and season with sea salt and black pepper. The mushrooms should be just about ready by the time the pasta is done (Otherwise, keep warm on the stove on very low heat).

A few minutes or so before pasta is ready, tip asparagus into the pot with the pasta. When cooked al dente, drain pasta and add to the skillet.* Toss well. Add about 1/4 cup of the mushroom liquid and mix well. Adjust seasoning. Garnish with basil and parsley and serve immediately.

*Tip: If you can work quickly, take the skillet off the heat. Otherwise, maintain a very, very low flame while you are mixing your pasta to help the ingredients blend.

Falling in Love over Pasta - Recipe: Spaghetti & Meatballs

As a child, I loved Walt Disney cartoons. They have a way of appealing to basic human sensibilities. I still tear when I rewatch The Little Mermaid, Pocahontas,  and Mulan. I'm such a sap. Whenever I think of Spaghetti and Meatballs, I remember renting Lady and the Tramp on vcr. Pah, what can I say. It has a great story about love that defies the odds, dogs and Italian food all rolled into one. There's something incredibly comforting about pasta - it's the sort of meal that is meant to be shared and enjoyed with people that you love. 

Here's my version of this Italian classic.

Ingredients:

For the meatballs:
350 g ground beef
350 ground pork
2 tsps Worcestershire sauce
1 egg, beaten lightly
1 red onion, minced
2 cloves garlic, minced
1/2 cup dried breadcrumbs, seasoned lightly
1/2 cup grated Parmesan
1 tsp dried Italian herbs
Salt and pepper to taste

Mix beef and pork and Worcestershire, egg, bread crumbs, cheese, onion, garlic and herbs. Season to taste. salt. Don't overmix. Roll into meatballs the size of golf balls. Refrigerate while you prepare the rest of the ingredients.

Pasta:
500 g spaghetti

For the sauce:
2 tbsp good quality olive oil
1/2 tsp red pepper flakes (add extra if you like your sauce spicy)
2 Italian sausages, sliced
1 large brown onion, chopped
1 medium carrot, chopped
2 sticks celery, chopped
1/2 red or green capsicum, chopped
4 cloves garlic, chopped
200 g fresh button mushrooms, sliced
2 bay leaves
2 sticks of fresh thyme
1 tsp Italian herbs
1/2 cup red wine such as Chianti
4-5 tbsps tomato paste
2 x 400g cans whole plum tomatoes in their juices
1/2 cup beef stock or water
Handful of fresh basil, chopped
Salt, pepper and sugar to taste
Handful of freshly grated Parmesan

To serve:
Basil and flat-leaf Italian parsley, chopped
1/2-3/4 cup freshly grated Parmesan or Romano cheese

Method:

Heat oil in Dutch oven over medium-high heat. When hot, add meatballs, in batches, and brown on all sides. Remove to a separate bowl with a slotted spoon. When you have browned meatballs, add Italian sausage and red pepper flakes,  fry for about 3-4 minutes until the lightly brown. Add onion, carrots, celery, capsicum and garlic, lower heat to medium and saute for about 5-10 minutes or until vegetables are wilted. Add mushrooms, bay leaves, thyme and Italian herbs, and season lightly with salt and pepper. When mushrooms have released their liquid, add tomato paste and stir around for about 1-2 minutes until it darkens. Raise heat a little, add red wine, and reduce to about half the amount. Add canned tomatoes, beef stock or water and bring to boil. Return meatballs, along with their pan juices. Cover the pan, and simmer over low heat for about 1 hour, stirring occasionally to prevent burning. Add additional water if necessary. 

When your sauce is almost done, bring a large stockpot of water to boil. Add a pinch of sea salt, a lug of olive oil and cook pasta according to package instructions.

As your pasta is cooking, the tomato sauce should be thick and fragrant by this point. Adjust seasoning, adding sugar to balance the acidity if necessary. When the sauce has reached the consistency desired, throw in basil and Parmesan, stir well.

Drain pasta and return to the stock pot. Add sauce and toss well. Serve immediately, garnished with additional basil and flat-leaf Italian parsley, and Parmesan.

Recipe: Penne Carbonara with Chicken, Peas and Mushrooms

Pasta Carbonara was a favourite pasta dish among my friends in the US. It's essentially made out of a base sauce comprising eggs, cream and cheese. Although it sounds heavy, it need not necessarily be, if you get the ratio of the ingredients right and you ensure that the pasta is cooked al dente. You want to make sure here that your ingredients for the sauce are at room temperature. The heat from the pasta and the pan will be enough to cook the eggs in the sauce.

Here is my version of this Italian favourite.

Serves 2-3 (or one hungry boy)

Ingredients:
250 g chicken fillet
Chicken seasoning such as Mc Cormick, or Cajun seasoning
250 g good quality penne pasta
Extra virgin olive oil
1/2 cup frozen peas, thawed
100 g button mushrooms, sliced
1 small brown onion, chopped
1 clove garlic, chopped
2-3 sprigs of thyme
3 eggs at room temperature
1/2 cup whipping cream, at room temperature
3/4 cups freshly grated Parmesan cheese, at room temperature
1 tsp chicken stock granules (optional)
sea salt and pepper to taste
Italian parsley, chopped, to garnish (optional)

Bring a large pot of water to boil. Add a pinch of sea salt.

In a medium sized bowl, beat eggs with cream. Add chicken granules and season with pepper. Add cheese, stir well to incorporate.

Season chicken fillet with chicken seasoning or cajun seasoning. Heat non-stick skillet with about 2 tbsps of olive oil over medium-high heat. When pan is hot, add chicken fillet. Cook on both sides until nicely brown, about 3-5 minutes each side. Lower heat and cook for another 5 minutes, or until chicken is cooked. To test, you may poke a fork through the middle of each fillet. If juices run clear, the chicken is done. Remove to chopping board and leave to cool for a little. Slice into thirds.

When water is boiling, add your pasta and a lug of olive oil. Stir every now and again. Meanwhile, in the same pan used to cook chicken, brown your bacon until crisp. Remove with a slotted spoon, and chop into large chunks. Lower heat slightly and add onions, garlic, thyme and mushroom. Season lightly with salt and pepper. When mushrooms have released their liquid, add your peas and stir well. Turn off heat.

When pasta is cooked, drain well. Working quickly, tip drained pasta into skillet containing your mushroom mixture. Return chicken and bacon to the pan and mix well. Add sauce ingredients, and stir well to coat pasta. Season with additional salt and pepper if required, and garnish with parseley. Serve immediately.