I have always love this dish. It is not easy to fine a local restaurant that serve a pretty good one. Could be cost of it is high. Cause of white wine that I use 150ml which is near to a actual serving glass. Sharing with all of you is my version of Spaghetti alle Vongole Recipe for less than 30 minutes cooking time. Hope suits you.
Prep time: 5 minutes
Cooking time: 20 minutes
Cook for 2
150 ml wine
1. dry basil leaves (mccormick basil leaves brand pretty good cause its strong fragrant)
Outback Jack – Semillon Souvignon Blanc 2017 – fruity and dry for easy drinking yet reasonable. Perfect for seafood and fishes. Can be with any other white wine as your liking.
Prepare Fresh Clams:
Optional can be with any other hard shell seafood.
wash clams in salt water for 45 minute
after that rinse with water a few times to clean it off
my cooking method:
add in oil (agak agak – not too much)
quick fry on garlic till aroma is out
add in clams
mix well with garlic for 3 minutes
Seafood soup stock (best to have or find substitute) – add in 20 gram of chicken stock
add in 20-30ml water
add in Rosemary (1 stick is good enough but if you like it strong like me then 1nhalf stick of rosemary) – caution rosemary is strong herbs.
Stir well for another 3-5 minutes – (depending on your pan)
After 5-7 minutes prep your spaghetti while shimmering your clams in medium fire.
Last step: add in 150ml white wine before adding in spaghetti.
Add in half table spoon of butter
dash of olive oil
2 pinch of salt
San Remo Spaghetti – cook for 13 minutes
after add in spaghetti, mix well for 3 – 4 minutes in high temperature till all the herbs coated onto the spaghetti. Then it is good to plate up.
this is my quite prep of Spaghetti Vongole. A simple dish to prepare.
One of our favourite cooking dish when back in Uni days in Melbourne. Totally forgot out to cook this and lets re-start this again. We used to buy 5-10 packs of A1 curry chicken paste back for home cooking. Re-starting my Chin Chai cooking again during this MCO of 30 minutes quick cook on Malaysia Curry Chicken Recipe.
Prep time: 10 minutes
Cooking time: 20 minutes
Platting: up to you loh, how nice you want to plate it.
video prep at the bottom.
Because of MCO, I only use what ingredients available in my house at the moment.
Potato – 750g
Chicken – 800g
onion slices – 85g
fine cut onion – 80g
garlic – 30g
A1 Curry Chicken paste 1 pack. (if you want more fragrant thicker gravy, then use 2 packs)
my cooking method:
bit of oil into the pan (if measured estimated 4 tbs) make sure the pan is hot first.
add in garlic quick stir fry of 30 seconds of garlic dig all the paste out
stir fried the paste only for 5 minutes till it sting your nose (means it is ready)
add in onion, stir fry it till all well coated
Then add in chicken by pieces (as I do not want the chicken water into it)
6. Stir fry till the paste all well coated onto the chicken
7. Best to add in water 3/4 of the chicken (or estimated 600-700ml water)
Shimmer the chicken for 10 minutes in high heat. Then it is ready to serve. Do note to test your cooking in between the time frame. Bacause I add in too much water, I add in 2 pinch of sugar, 1 table spoon of soy sauce and 1 tea spoon of Korean spicy chili flakes.
Scramble egg just for the side to make it fusion.
30 minutes cook recipe for your quick curry chicken.
If your curry chicken become thicken’s then it is not right. Curry chicken suppose to have the curry gravy slightly watery or 20% thick.
Been wanted to do some cooking video but yet not sure what to do with it.
Here you go on my first cooking video.
Chin Chai / Agak Agak cooking video for your reference.
1. Dry Shrimp 20g
2. Garlic 20g
3. Carrot 160g
4. Cabbage 700g
5. pork belly 40g
6. 1 can of tu kar
others: Soak dry shrimp for about 10-15 minutes
1. quick fry on garlic till the fragrant is out
2. add dry shrimp and cook till the salted flavor is there
3. Add in carrot (fry for 2 minutes)
4. add in pork belly (fry for 3 minutes)
the whole process is about 5 minutes with all ingredient above
5. add cabbage in (then mix well with other ingredient). Keep frying in till there is water out from the cabbage
6. add in can pork leg
7. Then shimmer it for 10-20 minutes (Depending on your own preference of cabbage texture)
do test the cooking – if lacking of flavour do add in a bit of sugar / salt or soy sauce