Miso Butter Spaghetti

INGREDIENTS:

1/2 lbs Ground Pork

1/2 Napa Cabbage, cut into bite size

5 Garlic Cloves, minced

2 tablespoon White Miso

1/4 cup Butter

2 tablespoons Chinese Cooking Rice Wine

2 tablespoon Mirin

1/3 teaspoon Salt

1/2 pack of Spaghetti

2 tablespoons Vegetable Oil

DIRECTION:

1. Set a large pot of water to a boil.  Add a heap spoon of salt.  Add spaghetti and cook it according to the package.  Drain well and set aside.

2. Heat up vegetable oil over high heat.  Add garlic; sauce until fragrant.

3. Add pork and continue to cook until it turns colour.  Drizzle in the cooking wine and let it to evaporate.

4. Add miring, miso, butter and salt; stir well.  Add Napa and turn off the heat.  Use the remaining heat to cook the Napa until it get slightly soften.

5. Pour the spaghetti into the pork mixture.  Using a tong, gently mix until it is even.  Serve immediately.

Vegan Creamy Lemony Spaghetti (Cashew Base) 純素忌廉意粉

I like that this recipe doesn't require pre-soaked cashews, so I can pull the sauce together in nearly no time while the spaghetti is boiling.  Keeping some boiled spaghetti water is recommended.  After adding the sauce into the spaghetti, you may find the sauce is too thick and need to use the water to thin it out.

INGREDIENTS:

4 served Spaghetti, cooked

1 cup Raw Cashew

1/3 cup Water

1/4 cup Olive Oil

1 Lemon of zest and Juice

1/3 teaspoon Salt

DIRECTION:

1. Add all ingredients in a food processor.  Process until the mixture becomes smooth.  If it is too thick, add a few spoonfuls of water to thin it out.  Pour it over the cooked spaghetti; mix well.  Enjoy it immediately.

Lemon Spaghetti

Lemon and spaghetti are surprisingly tasty and refreshing.  This pasta is my family's favourite and we love to pair it with roasted chicken.  Good quality olive oil is highly recommended in this recipe because it can change the flavour dramatically.  If you are fond of a little spicy, sprinkle a generous amount of black pepper on top before serving it.

INGREDIENTS:

1 handful of Spaghetti

6 tablespoons Extra Virgin Olive Oil

1/2 Lemon of zest and juice

Sea Salt to taste

Freshly ground Black Pepper to taste

DIRECTION:

1. In a mixing bowl, combine olive oil, lemon juice and zest, salt and pepper; set aside.

2. Bring a big pot of water to a boil over high heat.  Add salt; the water should taste similar to sea water.

3. Add spaghetti and cook according to the package until it is el dente.  Turn off the heat.  Drain well and return the spaghetti back to the pot.  Add the olive oil mixture and gently mix to coat.  Serve with roasted chicken or steak.

Lemony Spaghetti and Grilled Chicken ｜ 檸汁意麵配烤雞塊

The first time when I made spaghetti with lemon sauce was long ago when I was pregnant.  I still remember how much I craved this citrus flavoured spaghetti and roasted chicken.

We were living on a remote island back then, and button mushrooms and basil, and these types of exotic products somehow were often sold out very quickly due to the high demand.  It brought stress for a pregnant woman whose stomach only accepted lemony spaghetti and nothing else (It was funny when I look back now). 

So, everyday as soon as my husband got off the ferry, I would urge him to buy all the ingredients so that I could cook.   We ate this spaghetti literarily every day through my whole pregnancy, and my husband didn't even complain about it once (he is wonderful).  Years later, he told me he was actually terrified about seeing it served at the table at some point, but love blinded him.

Perhaps my son "ate" a lot of lemony spaghetti in my tummy too, so he also loves it so much.  He claims it is his favourite food ever.  And it is true.  He eats much more than usual whenever we serve him this dish.

For the chicken, I used skin-on chicken thighs.  Not sure about your preference, but we don't like chicken breast and skinless chicken as much as thighs.  There is too much compromise on the taste.  When you can, try to purchase some good quality chicken so that you will not need to load lots of seasoning or herbs to mask the flavour of the freezer taste.

You can slice the mushrooms, but I found chunky mushrooms bring more juice and flavour.  Add the mushrooms into the spaghetti after turning off the heat and allow the mushrooms to cook with the remaining heat.  In this way, the mushrooms won't release water while keeping their intense flavour.

Thanks for stopping by.  I hope you enjoy this recipe.     



 Lemony Spaghetti and Grilled Chicken ｜ 檸汁意麵配烤雞塊
INGREDIENTS:

Spaghetti

Chicken Thighs

Sea Salt

Black Pepper

Chilli Pepper (optional)

DRESSING:

1 Lemon of zest

1 Lemon of juice

Olive Oil

Basil Leaves

Sea Salt

Black Pepper

材料：

意大利麵

雞腿肉

海鹽

黑胡椒

辣椒粉 (隨意)

意粉汁：

1 個   檸檬，刨皮和榨汁

橄欖油

九層塔葉

海鹽

黑胡椒



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