Friday, October 20, 2006

Pasta a la bak chor mee

Vinegar is used to accent meat-based noodle dishes in both Italy and China, plus...Italian balsamic and Chinese black rice vinegars are surprisingly similar in taste!
FUSION...this pasta a la bak chor mee I've made an attempt to, is inspired by both cuisines.

Pasta a la bak chor mee (serves 4)
-linguine or other long pasta you wish
-~1lb minced pork
-10-15 caps shitake mushrooms, julienned
-2 tbsp EVOO
-1 tbsp red chilli pepper flakes
-3 gloves garlic, finely minced
-chinese black rice vinegar, to taste
-dark soy sauce, to taste
-salt and back pepper, to taste
-fried shallots, garnish

1.Bring a large pot of water to boil, add pasta and a large pince of salt, return to boil and cook
2.Meanwhile, heat oil over medium heat in large frying pan, fry shallots till light brown
3.Remove shallots from pan, leaving oil in pan
4.Add minced meat, fry for 3-4 mins, add dark soy sauce, stirring and breaking up the meat till browned and fragrant
5.Add shitake mushrooms, lightly fry for 1-2 mins.
6.Add vinegar. If mixture looks dry, add chicken broth/water and let it simmer 2-3 mins
7.When cooked in pan, transfer to a bowl
7.Add EVOO, chilli and garlic to another pan, lightly fry for 1-2 mins
8.When pasta is done, drain well and pour into frying pan containing EVOO, chilli and garlic
9.Add portions of meat, mushroom, some vinegar, salt and peper, and toss well
10.When serving, garnish with shallots and top with remaining portions of meat and mushroom


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fooDcrazEE said...

looks good......

tigerfish said...

It was a new experiment for me. Though it does not replicate those in hawker stalls, it sure curbs our craving.