Herb Crusted Red Snapper with Angel Hair

Tonight I want to cook something with fish, I found a recipe from Gordon Ramsay by cooking the fish with the herb crusted that looks good, maybe I should give it a try.

Do grocery at the supermarket, I can find some red snappers that are looking quite good. So, I decided to cook that with the herb crusted. What is good to go with the fish? I am thinking maybe angel hair pasta. Of course, you can have that with some fresh salad or even rice.

First of all, I am going to work on the herb crust. Put some breadcrumbs, parsley, basil, parmesan cheese, garlic, red chili, a touch of lemon juice, pinch of salt and some olive oil into the food processor and mix them. That’s it, leave them aside until we need them. Remember to pre-heat the oven under 180C for grilling the fish later on. I am getting the source ready before cooking the fish, heat up the pan with a good amount of olive oil, put some garlic, red chili and the minced shallot, then put the pancetta, fry them until they start to turn gold. Add the cherry tomatoes, and a touch of salt, not too much. Now, add some white wine, let them cook a bit, add some chopped basil when it’s almost done. Now, pan fry the fish with butter, garlic and some ginger, season them with some salt and pepper. When they are almost done, place them on the tray and place some cooked pancetta and cherry tomatoes on top of them. And then, top them up with the herb crush, like fully covered. Place them inside the oven and grill for 15 minutes. When it’s 5 minutes left for the grill fish, start to boil the angel hair pasta which takes around 3 minutes to cook only. Heat up the source once again when the pasta is done, stir them well with the source and get ready to serve.

I don’t know what and where went wrong, but something taste bitter from the dish. I guess it’s the lemon seeds that smashed and mixed in the herb crust. Not sure, but this dish definitely needs some improvement. Life is about learning from the mistake, next time I will do it better!

 

 

Broken Spaghetti in Soup with Potato and Broccoli

I went for a friend’s birthday party last Saturday, we had dinner at this local restaurant inside this wet market in North Point. The food was amazing, we ate some seafood, like deep fried oyster, steam clams with eggs, and etc. Then, we went for karaoke and of course we drunk a lot, whiskey mixed water or green tea. I don’t know what went wrong, but my stomach started to feel bad since then. Not sure if because of the seafood or the ice is not clean for the drinks.

Anyway, my stomach started to feel slightly better yesterday, I was craving for this pasta in soup every time I don’t feel well. It’s kind of light, not that heavy and rich, and in soup that comforts you and keeps you warm. Very simple and easy to handle, see if you like to try it out.

The ingredients are very simple too, broccoli, potatoes, spaghetti and chicken broth. Boil a pot of hot water, chop the potatoes and broccoli in small cubes. Bring the hot water to boil, then put some olive oil and chicken broth or condensed chicken stock in, then add potatoes first, let them cook until half way done. Then, add broccoli and cook for few 2 to 3 minutes. Then add the broken spaghetti in and cook until it’s done, cooking time can refer to the package. Season with some salt as a final touch. You can also cook this with chicken meat in cubes too, if you think this is too vegetarian.

Serve the pasta with black pepper, you can also add some more flavours as you like. I like to add some red chilli pepper flakes, parmesan cheese, dry parsley and more olive oil on top.

Grilled Mussel with Penne Pasta


Long time no see is a Chinese idiom, so long time no cook……. I was away two weeks for business trip, I miss my cooking, of course can’t wait to cook something tonight!

I watched Jamie Oliver’s show the other time, and he was cooking this grilled mussels that go with tomato soup. I was thinking to cook that a while ago, but I guess today I want to do it, but instead of tomato soup, I will make it with pasta.

In order to grill the mussels and penne pasta at the same time, I tried to get both ready almost at the same time. Before cooking anything, it’s better to get everything chopped and ready. First of all, let’s prepare the breadcrumbs for grilling. Mix the breadcrumbs, some Parmesan cheese, basil, garlic, some olive oil and a pinch of salt in a food processor. So that’s ready for the grilling part later on. Now to chop everything, garlic, red chilli, onion, celery, tomatoes and coriander, and ready for cooking.

To boil a pot of hot water and cook the penne first, because the cooking time is around 11 minutes. On the other hand, heat up the sauce pan with butter, and put the minced garlic, then chopped onion, fry until the onion turn slightly brown, then add chopped celery and tomatoes and red chilli. When everything is kind of cooked, pour some white wine in, and then add some water or you can add chicken stock. I always think water is good enough already. Then, put the mussels in the sauce pan, and cook for 4 minutes with lid on, then cook it without lid for another 2 to 3 minutes. When all the mussels are opened up, that means all cooked.

Now put the cooked pasta in a bake tray, and pour some stock from the mussels in the tray and mix with the pasta. Then, remove one of the shell from the mussel and let it just sit on the other half of the shell and place it on top of the pasta in the tray to create a layer of mussel. You can let those onion, tomato and celery sit inside of the mussel. After putting all mussels on top of the pasta, then put the breadcrumbs on top of each mussels. And place the tray inside of the pre-heat oven under 190C for around 15 to 20 minutes, or until the breadcrumbs turn brown.

Meatloaf Spaghetti


Why not having some comfort food for Sunday dinner, meatloaf spaghetti maybe one of the best idea! My husband likes meatloaf, we saw this on Jamie Oliver’s show, so let’s try it out.

Cut three carrots, slides them in quarter and place them in a pan with some olive oil, salt and thyme. Put that in oven under 200C for 10 minutes.

While cooking the carrots, let’s get the meatloaf prepared. You can use just minced beef or pork, but it’s good to mix the pork and beef somehow to get a better texture. Season the minced beef and pork with salt, pepper and oregano. Mixed them together, then add an egg, some feta cheese and some bread crumbs. Mix them well and put them in the middle of the pan with the carrots and place it in the oven for 25 minutes.

Let’s get the sauce done. In a hot pan with olive oil, put the red chilli without the seeds, get the flavour then remove the chilli. Fry some garlic, then add the onion, fry them until golden brown, then add the tomato purée and cook for 10 minutes, and season it with salt and a bit of oregano. Meantime, boil a pot of hot water and get the spaghetti ready. I like to use the number 3 here, the thicker one which go better with meat.

When the sauce is done, take out the pan from the oven, pour the sauce into the pan and sit together with the meatloaf. Put some more feta cheese and add some Parmesan cheese on the meatloaf, then add some rosemary and the fried chilli as well. Place the pan back to the oven, and cook for another few more minutes.

When the spaghetti is ready, serve it together with the sauce and the meatloaf. Perfect comfort food that you can have!

Baked Pasta with Vegetable Sauce

Usually for pasta, I only do the simple cooking one, and I’ve never made the baked pasta before. Tonight I want to try it out, as saw this recipe the other day on the TV cooking show, would love to do it. Originally, I was planning to cook Thai food tonight, but I just find out my husband has to work and will be back a little late. Just think maybe to cook something else that he can eat later but still good, I guess baked pasta is a good option.

The ingredients of this pasta is pretty simple, rigatoni pasta, aubergine / eggplant, olives, sun-dried tomatoes; cheese is important for baked pasta, I used mozzarella, the fresh one and dry one, and parmesan cheese. You can choose the kind of cheese that you like, but for the top layer, better use parmesan cheese.

Use a big pot to boil the water, preparing to cook the rigatoni. On the other side, working on the sauce. Heat up the pan with some olive oil, put the chopped aubergine / eggplant into it and stir fry them. After 2 to 3 minutes, add the chopped olives and sun-dried tomatoes and stir fry them all together. Then add the chopped garlic and red chili, and the tomato puree into the pan, add a bit of salt and cook the sauce for about 10 minutes. When the rigatoni is done cooking in the hot water, add them in the sauce with some parmesan cheese. Basically, you can eat the pasta just like that.

Pre-heat the oven with 200C. Put the pasta into a bake tray with one layer, then add the dry and fresh mozzarella, and parmesan cheese. Then, repeat the same with another layer, make sure you cover the entire surface with cheese. Place the tray in the oven and bake for 15 minutes or until the pasta turn golden brown. Watch out that you don’t burn the pasta, otherwise it will become hard instead of crispy.

One suggestion is, no need to bake all the pasta in one go, you can just bake the portion that you are going to eat, and leave the rest of the pasta there. You just do the baking part when you want to eat the pasta and that will taste the best. So, when my husband came home, I just bake another pasta for him which takes only 10-15 minutes. And it tastes warm and freshly made.

Creamy Smoked Salmon Penne Pasta

Cold and rainy night again! What should we eat? Maybe something that can make you feel warm, creamy or cheesy…… Let’s do a creamy pasta, creamy smoked salmon penne pasta.

This dish is creamy and you will feel satisfy after the meal!

I love to add pine nuts for the pasta, love the taste and the consistency.  First of all, before doing anything else, just fry the pine nuts with a pan with a bit of olive oil. You really have to watch it, because it might burnt all of a sudden, as you would not want your pasta with black pine nuts. So, that is ready and you will need that at the end, so better get it done in the beginning without spending time to cook it at the end. Some people just cook it together with the pasta, but I love to fry them a bit to get them taste even better!

To cook the pasta sauce is quick, so you can almost cook the sauce and boil the water for the pasta at the same time. Boil a big pot of hot water for the pasta, on the other hand, get a sauce pan ready. Put some butter in the pan when it’s hot, place some chopped garlic and fry them until golden brown, you can also add some finely chopped onion if you like. Then, add the crème fraîche as you like, around 200 ml, add parmesan cheese or you can add any kind of goat cheese as well, depends on what do you like. Add a touch of  freshly squeezed lemon juice, and a touch of white wine if you like. Cook until the sauce starts to become thick, season it with salt and pepper, then add the salmon. Do not add the salmon too early, as it’s already cooked, no need to extra cook them. At the same time, the penne or any selection of pasta you like, should be ready. The trick to cook the pasta is no tricks! Just pour a tea spoon of salt in the hot water and cook the pasta, duration refer to the cooking time on the package, and keep it with high heat, the result should be always good!

Mix the pasta into the sauce, you can always save some hot water from the pasta, in case you need them if the sauce becomes too dry. Finally, put the pine nuts and chopped parsley and mix them well together, then served them with a touch of black pepper.

Crème fraîche does taste different than a regular creme, but if you cannot find it, can still use the regular creme to cook the sauce. But, it tastes more creamy for sure with the crème fraîche.

 

 

 

Linguine alle Vongole

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I have no idea how the time really flies, and maybe I really woke up too late… By the time I feel it’s about time to start the day, was already 5 o’clock in the afternoon. Was thinking to cook a big dinner as usual on Sunday, but I guess I cannot afford to do it today, still a lot to fix before dinner time. Therefore, I need to change my plan, and cook something simple for dinner. Pasta is something always so easy to cook, and so easy to please.

The other day, I was already thinking about this dish, linguine alle vongole, which is my all time favourite, but I’ve never cook it. It’s difficult because you need to look for fresh clams, not cooking with those frozen ones. When I visit the wet market the other day, I saw them selling fresh seafood, that kind of reminds me, let’s cook this dish one day.

Luckily, there are still clams available, but not the small one. These are bigger, but still OK. Let’s get the rest of the ingredients, parsley, cherry tomatoes, linguine, and that’s it. I have the rest at home, white wine, garlic and red chilies.

As usual, it’s all about timing, when you are handling seafood, plus you are cooking pasta, which should be served when it’s hot. This dish is all about time management! You need to make sure two things are ready at the same time, so that you can merge the pasta into the clams, then you can serve it right away. To cook this dish is super easy and simple, the only thing you need to watch out is just about timing. Of course if you only have one burner in the kitchen is not going to work, as you need two burners running at the same time.

One side of the stove is getting a big pot of hot water ready for your linguine; the other side of the stove is heating up the sauce pan. Just simply heat up the sauce pan with olive oil, then add the garlic, parsley, red chilies and cherry tomatoes, when they are starting to cook, add the clams, and some white wine. Cover the lid and cook for few minutes, until the clams are open. By then, the linguine should be ready, and place them all into the sauce pan, and stir them well together with the clams, and it’s ready to be served.

Very simple and yummy, just took half an hour from preparation to finish. Why don’t you try it out? Nice to pair with a glass of white wine.

Home cooking is always amazing 😉 Cheers~~~