Mix n Match....

This is the simplest dish I ever had. No cooking skill needed. Just mix and match whatever u like.
** forgot to buy celery, just add in the Alfafa tat remain in my fridge **

Tuna Salad Pasta

1) Boiled pasta according the packing instruction.
2) Just Mix all the ingredients of your choice with mayonnaise and chill well before serve.

(Tuna flakes - add a dash of pepper onto it, Raisin, Sweet Corn, Pineapple, Celery, Kidney Beans.... or any others )

Blessed Gift!

This blessed Themos’s “Pasta Cooker” was from my “Aai Ya Tai Ga Jia” when she came to know that I love pasta.

This Pasta Cooker is very easy to use

1) Just add 10gm of salt into the container
2) Fill with boiling water
3) Putting the mesh basket and set pasta in it, cook according to the pasta indicating time and drain the hot water.

This time I am using Capelli d’angelo (commonly known as Angel’s hair), extremely fine pasta. (only need 2 minutes of cooking time) I love the texture, is like “Wan Tan Mee”

Aglio Olio Pasta
1) Heat up wok with Extra Virgin Olive oil, fried garlic till fragrance
2) Add in “Fresh Swiss Brown mushroom,
3) Add in a dash of ground black pepper & oyster sauce,
4) Cook till mushroom are soft, pour ingredients onto ready pasta and mix well

Vegetarian Version
1) Heat up wok with Extra Virgin Oil
2) Fried “Choy Poh” & preserved olives in oil till almost brown
3) Add in mushroom and dry herbs (Oregano, Thyme, Basil or any of your choice)
4) Add in a dash of ground black pepper
5) Cook till mushroom are soft, pour ingredients onto ready pasta and mix well.

Pasta Principles

1. Use Lots of Water
When cooking dry pasta, at least 1 Litre of water is required for every 120grams of dry pasta.

2. A Rolling Boil
The Intense heat of boiling water is needed to ‘set” the exterior of the pasta strands, preventing inherent starches from being released. Pasta added to water before it starts to boil can easily turn mushy, thus the strands to tend stick together.

3. Sizeable Pot
Pasta requires a lot of space to move around in while it cooks. If it is constricted in a small pot, then there is a good change that the pasta will stick together or to the sides of the pan, with disastrous consequences for the finished dish.

4. Do Not Add OIL
The oil coats the pasta, and prevents sauces from adhering to it when you’ve put the entire dish together.

5. A Good Stir
Frequent stirring while the pasta is cooking will help the strands to cook evenly. Make sure the pieces are moving freely at all times.

6. Adding SALT
The addition of salt is vital to the cooking process, as it ensures that the pasta cooks evenly throughout. Salt also adds flavour to the pasta, helping to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it need “something” because the pasta is unseasoned.

7. The Art of Timing
Pasta at ‘al dente’ state is most desired and the only way to judge this is by tasting. Cooking times stated on packs are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Just to be sure.