i see a lot recipe use white wine. everything also taruh white wine.

but my gf is melay sometime and its not suited to cooked with arak. any substitute or flavour enhancer?


i am sure its tasty wif the ingredients in. but it looks rather "white"... would a few drops of kicap pekat spoil it?

i has liao!

i wonder wat the mango/tomato/vinegrette taste like..

as for the chicken, would u rekomen a sos or just terus eated?

u can try making it this coming weekend...very easy only..hehe
but for the puff pastry...need to put something one the top to prevent it from expanding too high

wonder wat the mango/tomato/vinegrette taste like?
try make this weekend
then u'll know
if u dun like, can use honey, lemon juice, marmalade....anything u can think of

the chicken, u can just eat it like this or u can squeeze some lemon juice on top
no sauce needed coz the skin is crispy & flavourful liao
remember 190°C 45mins, crispy outside, juicy inside

This post has been edited by samantha88: Apr 12 2010, 05:36 PM

Love the sides you made. Hm I shall try it in the coming weekend

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Added on April 12, 2010, 5:55 pmMy version of spaghetti carbonara - super creamy ! Serves 4

Ingredients:
1.Unsmoked back bacon, sliced or diced
2.Single cream or double cream if you prefer creamier version
3. Good quality of white wine (drinking wine is preferred)
4. Diced onion
5. Spaghetti
6. Egg yolk
7. Salt & pepper



Brown the bacon along with drizzle of olive oil



While bacon is almost cooked, add the onion and sweat them



When the onions become tender, add in the white wine, to enhance the sweatness flavour of the onion, maintain low level of heat and ensure it's on low level boiling point



Now add the single cream, with pinch of salt.



Cook the spaghetti, make sure it's rawer than the al-dente because when you're mixing them in with the white sauce, the noodles would absorb the sauce.


Remove from heat, add in the egg york and stir quickly


Ready to serve, sprinkle with black pepper or parmesan up to your preference



This post has been edited by panda00: Apr 12 2010, 05:55 PM

haha thx. But not everyone likes it coz basil is kinda strong.

Wow! looks great! will be sure to try it out. I've never tried cooking with wine coz I've always thought it's odd to have a weird grape aftertaste in our dishes.

Would be more awesome if you added a lil bit of thyme and button mushroom

Hmm anyone has an easy-to-do authentic carbonara with egg yolk only?

might wanna try this!



ya i not a basil fan, i find it overpower sometime.

quality wine is the key to it, which doesn't leave odd aftertaste ! if you've added too much, the taste would become...bitter ! a delicate balance !

i like simple carbonara, with just the bacon & white sauce; nonetheless, button mushroom and thyme are good in complimentaring ! some would prefer flat leaf parsley

Hm...... I've always thought cream is essential in making carbonara......i look up on me recipe books...all of them would need cream...if you happen to find only the egg york version, share it here too !

i'm impressed with your pesto pasta too.....i do make pesto sauce a lot myself, added onto the grilled salmon, it's heaven

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Added on April 13, 2010, 12:58 amyep, comfy food, and easy to make !

love basil....... not just in italian cooking; asian cooking too, like taiwanese 3 cup chicken; vietnamese springroll; vietnamese pho, etc......

This post has been edited by panda00: Apr 13 2010, 12:58 AM

Jamie Oliver's Carbonara didn't use cream. Only egg yolks. I have his cookbook. Need to double check first. Stay tuned.

@panda00,

Why so lazy to chop onions. Can practise and improve your knife skills.

@vey99,

Its okay if you don't put wine in your cooking. Broth / Stock is enough

Confirmed, it is not called Carbonara. But he called it Oozy Cheesy Sauce. Jamie Oliver used 250ml Crème Fraîche, 160g Sliced Fontina or other nice melting cheese, 150g freshly grated Parmesan Cheese, 2 large free-range or organic egg yolks and a bunch of fresh marjoram, oregano or thyme leaves

Errr......time saving eh...... I hardly have time to cook due to work ! heh....i know, it's an excuse..... hm......sometimes I even use....the blender or electrical chopper to get the really finely chopped effect.......

Hm, creme fraiche, is a type of soured cream......I don't think it would do the justice, I mean carbonara without cream isn't carbonara, but cheese sauce like what you said, more of the american style too. I've gone through me italian cookbooks......unable to find any without using the cream

By the time the food is cooked the alcohol is also negligible. Whist I respect your gf preference, do be aware by the time the food is cooked the alcohol is almost negligible which is far less than those in Chilli and Tomato sauce.

i will use chicken stock in place of wine

but if i cook seafod is a bit harder lol

Thanks! When i'm free i'll post up my all-natural bolognaise (no canned stuff)

So you add red wine to bolognaise and white wine to creamy carbonara right?
Gordon Ramsay-style Scrambled Eggs
I did it exactly like how he did it on youtube, but with less butter(health's sake hehe), milk instead of creme fraiche and I used induction stove instead of standard stove xD
Its really creamy and smooth and requires almost no chewing.
lazy post but here's his video http://www.youtube.com/watch?v=dU_B3QNu_Ks



This post has been edited by C-Note: Apr 15 2010, 07:42 PM

texture looks great ! I am yet to try too !!!

Looking forward to your bolognese then !

hmm, i dun think ur ingredients is bought in local market. cream in malaysia is damn expensive, i rather get a block of Parmesan as the cream. i mean, get a smoked bacon instead, cook it till brownish, leave it there. prepare 2 egg yolks as well, and when the spaghetti is well cooked, rinse the water and put in the egg yolk asap, mix it around and add the shredded cheese. and lastly, mix with the bacons. i think this basic carbonara is much easier and tastier right? and less ingredient too.

A block of Parmesan Cheese is imported from Italy. Even pasta is imported products If not, you bought them from Cold Storage which is locally made.

Top quality parmesan costs more than a small tub of single cream. £8.99 v.s. £0.79

Hm...... and bacon can be unsmoked or smoked, price will not differ greatly. The reason I got unsmoked as I don't want it to be too salty Er..... I think you can find all these in tesco in Malaysia......

Too many ingredients ? Err.....hm....just additional the cream, onion & wine......

These ingredients are easily available in any market, in the UK.

This post has been edited by panda00: Apr 16 2010, 05:05 AM

But not here in Malaysia.

huh...... even the wine, cream, or onion ? Hm......spoke to me mom, she said either jusco or tesco has them i'm surprised you could find the parmesan than, the single cream.

cream is about RM7 for 200g.

parmesan shaved is like RM 4 for 40g