The World is My Oyster

Tonight what I thought was throwing-all-you-can-find-in-the-fridge dish, turned out to be pasta of insane goodness (hence the name ;).

It happened a few times that I accidentally created surprisingly delicious five stars food, then I forgot what happened and can’t create them back. So today to avoid that, damn I’m gonna write the recipe down!

Mee’s Recipe

Pasta of Insane Goodness (Serves 1)

Boil spaghetti about half circle of your thumb and index finger, in the water with some oil and salt, right until it turns non-translucent
Cut small 3 baby carrots, about the same amount of broccoli, and some chinese parsley
Saute the carrots and broccoli with 1-2 spoons of olive oil, a dash of butter, some chopped garlic, and salt for a few minutes before putting in the parsley
Put the vegies aside
Quickly in the same pan, put a few spoonfuls of thick or whipped cream (depends how much you dare! :), until it boils (which should be around a few seconds) then throw the vegies back in, mix for another few seconds, and throw in the pasta with some sesame
Mix and saute until it looks good, probably half a minute. Pasta should look somehow golden.
Arrange pasta on a plate and add some canned smoked tuna on top.

There! Insanely simple and good! Ready in less than half an hour.

I miss my own Indian butter chicken now. I cooked it once and it was so great. Totally cannot remember what I put in. Except tomatoes and butter. *sigh*

Well, until later. I need to wake up at 3:45am tomorrow. Some historical company meeting across the pacific ocean kind of stuff. It’s time to sleep and not bragging about my cooking.

Still kinda related to my Bangkok’s post, I mentioned about eating sweet sticky rice with mango (Khao Neeo Mamuang) in Thailand every single day. Damn I even took a Thai cooking class in Chiang Mai to learn how to cook this thing (which happens to be easy if you want it just okay, but needs much more effort if you want it to be excellent).

In my attempt to relish the moments, I cooked the dish a couple of weekends ago. Before that I was trying to find the super authentic Thai cooking book which I bought in Thailand to use the recipe (which tasted excellent in the class), but couldn’t find it. Due to my nomaden living style, I often find myself forgetting which thing is located at which. Just like that day, I dig my room for that book in Singapore like crazy, only to realize later on that it may have been in my parents’ house in Sydney. I had the image in my mind that it’s in the closet of my room and I was so sure it was there, which by now I think the image may have been the closet in my ex-flat in Melbourne. Yeah it’s confusing.

Then I ended up browsing for the recipe in the internet. Mixed them all together, and Voila!

Mee’s Recipe

Sweet Sticky Rice with Mango (Serves 2-3)

Soak a cup of sticky rice overnight (All the recipes I found say the same thing so I better follow it. Don’t want to risk failing it too big time. But I don’t know what it’s for. I guess it makes the sticky rice softer or stickier or something.)
Mix the sticky rice with the same amount of coconut milk/cream and 2 spoonfuls of sugar in the rice cooker
After it’s cooked, take the coconut cream on top of the cooked rice (somehow some creamy part gets pushed to the top) and put it aside
Let the sticky rice sit for a while, you don’t want to eat it boiling hot
Peel and cut 2-3 ripe mangoes (honey or anything non-gigantic)
Put the rice and mango nicely next to each other
Scoop them together for each spoonful. YUMMY!

WARNING! Follow at your own risk ;)

The recipe definitely is open for refining. Next time I may want to put the sugar after the rice is cooked, because it got a bit brownish at the bottom of the cooker when I put it before. But for now it would do my appetite. Either this or go to Thai Express. Theirs is not bad. Close to mine ;). Although nothing beats the one I ate at the night market in Chiang Mai. That one was heavenly. HEAVENLY I say!