Recipe: Oriental Pasta Delight
April 21, 2013
I truly enjoyed the Pinoy-style spaghetti recipe that I tried out last month. This time around, being Chinese, I have to try out our own version. I’m starting to prepare a lot of pasta dishes but I guess, this is a stage in my cooking journey. After a short while, I would divert my attention to rice dishes 😛
I have to apologize in advance because I made a mistake while cooking the dish. I poured the whole 1 cup chicken stock not knowing that I should have just poured a quarter of it. After realizing such mistake, I had to improvise and add a lil more of the other ingredients to get the right taste. So if you noticed in some photos wherein the sauce is a bit liquid, that is because of my mistake. Please follow the recipe wherein 1/4 cup of the stock is needed.
I got the recipe printed at the back of Lee Kum Kee Chili Garlic Sauce packaging that I bought from the supermarket 🙂
- 300 grams ground pork
- 2 tablespoon oil
- 1 piece onion
- 1 teaspoon Chili Garlic Sauce
- 2 tablespoons Rice Wine
- 1 piece carrots
- 4 tablespoons Oyster Sauce
- 1/4 cup chicken stock
- 200 grams cooked spaghetti
- Chop onions and carrots into cubes.
- Saute onion and chili garlic sauce.
- Mix with ground pork and cook for 5 minutes.
- Add rice wine and oyster sauce.
- Prepare chicken stock by dissolving 1/2 cube of chicken boullion in 1 cup hot water.
- Add 1/4 chicken stock into the pan.
- Boil and simmer until all ingredients are cooked.
- Add carrots and continue sautéing until cooked.
- Pour over cooked noodles and serve.
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I had to make some adjustments over the end of the cooking process but in the end, I liked the taste. Chinese-style spaghetti is indeed different, its spiciness and saltiness stood out.
I’ll try out another oriental pasta (Kung pao pasta) soon.
