Hello fellow readers, I am back! PonPeko is still alive and eating!
My apologies for not updating my foodie adventures here. What have I been doing? Well, I have been busy visiting cafes and restaurants every weekend, trying out new places as well as exercising. I totally enjoy the privileges of staying near the city as I have many different eating places to choose from. Remember my motto, ‘Eat first, worry later’? I have been practicing the first half of the motto ever since I moved up here. Suddenly it dawned on me that I should start worrying now as I have been putting on weight and my five-year-old jeans is feeling tighter than it used to be. Hence, I signed myself up for gym membership to ensure that I can have the best of both worlds (Yes, I am greedy! :P).
As promised in my previous post, I would like to share with you my pasta making experiments. Homemade fresh pasta has different texture and taste compared to the store bought ones. These are especially apparent when you have them with lighter sauce. You would be glad to know that fresh pasta is not difficult to make. In fact, they are pretty easy and fun to make. It is like playing with play dough :D.
One time, Mr. D’s mom cooked this for dinner and I instantly liked it. It is something different from your usual pasta dish and taste awesome. Furthermore, it is super simple to cook and extremely versatile. You can use/add whatever ingredients you fancy (prawn, squid, chicken or beef) to the pasta. The combination of worcestershire sauce, tomato sauce, and chilli sauce creates a tangy sweet and sour taste with a subtle hint of spiciness that will appeal to those who loves sweet and sourish food. It is important to ensure that the pasta is not overcook in step 1, or else it’ll end up unpalatable as the pasta will cook further in the wok and it’ll be sticky and gluggy. Hence, it is advisable to cook the pasta 1-2 min less than the stated time on the packet.
I used smoked bacon but you can use whatever ingredients (meat/cured meat/seafood) you have in your fridge.
For me, it’s important to obtain good quality cheese and pasta when cooking Mac & Cheese because these two are the heroes of the dish. I enjoy Barilla’s pasta more than San Remo’s as Barilla’s pasta has nice bitey texture and shorter cooking time. As for the cheese, I used Bega’s vintage cheddar and Mainland’s Gruyere. This recipe by Neil Perry calls for the addition of smoked paprika and Dijon mustard into the cream mixture. The flavor is rather interesting and all of them goes hand in hand together. I usually give it a generous sprinkle of breadcrumbs over the top and slowly grill it for better crunch and fragrance. I can assure you that you’ll be sticking to this recipe after you try it as it’s so easy, quick, and most importantly, DELICIOUS. I was pleasantly surprised at how light this dish is despite the amount of cream and cheese used in this recipe. This recipe is definitely a keeper!
These are what you need. Missing breadcrumbs as I forgot to take it out from the cabinet.