MIXED PAELLA

Sunday afternoon. I remember there are prawns, squid, chicken, mussel meat and a quarter piece of Spanish chorizo in my freezer. When I open my spice cupboard, the red color of paprika and yellow turmeric stands out shining among the rest. Turned to my paper bag and saw onion smiling at me. Then an idea starts to form in my head. I found red pepper, garlic, shallots, cloves and rice. The ingredients are almost complete except I am missing a bay leaf. I thought fresh basil from my corridor may be a good substitute.

Tune radio to my favorite Class95 and poured myself a glass of Merlot from Australia.

Aware that I don’t have the right pan to make this dish, I changed the cooking method a little. Heat up some olive oil over medium fire and fry the chorizo for one minute on both sides. With the same oil, seal the chicken and put it aside. Continue to brown some chopped garlic and put in the rest of the seafood. Add sea salt and black pepper to taste and fry for three minutes before adding a gulp of white wine. Put seafood aside and save the sauce for later use. Heat up new olive oil and fry chopped onion, shallot, garlic and a few cloves. When you smell aroma fills the air, put in washed rice follow by paprika, turmeric powder and the seafood sauce. Stir fry for a while and add in red pepper. Add hot water or chicken stock to cover rice. Lay all other ingredients on top and cover the lid over small fire for 15 minutes. Squeeze a quarter of a lemon and throw in some chopped basil before stirring. 

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CHICKEN FILLET WITH PESTO SAUCE

 

I’m so glad to have explored making fresh pesto sauce (Click here for the recipe). Once you have it in your fridge, you can create any dish you can come up with. This time, I blend it with pan fried chicken fillet.

Chicken fillet, cut into bite size

Pesto paste

Cherry tomatoes

Olive oil

Sea salt

Black pepper

Prepare pesto paste by adding extra virgin olive oil to create a smooth sauce.

Here’s a tip when using stainless steel pan for frying. After heating up pan with olive oil, sprinkle some salt before putting in chicken fillet. This will help to avoid meat sticking onto pan while frying. Fry fillet for three minutes on each side and add black pepper.

Off heat and stir in pesto sauce. Garnish with chopped cherry tomatoes and serve immediately. 

CHICKEN WINGS WITH BABY CARROTS IN TOMATO SAUCE

 

Deep fried chicken wings can be found everywhere in Singapore. As much as I love it like many others, the burning weather over here do not allow us to have it as often as we like before a sore throat develops commonly follow by cough.  Today, I turn it into Italian style.  

Wings

10 mid joint wings

Olive oil

Salt

Black pepper

Season wings with salt and black pepper. In a pan, heat up olive oil over medium high fire and fry wings till golden brown. Put wings aside for later use. Add left over juice into sauce. When sauce is ready, put in the wings and simmer for 15 minutes.

Sauce

Refer to my post meatballs in tomato sauce . This time, I substitute grated carrots with baby carrots.

CREAMY CHICKEN PASTA CARBONARA

This is my first attempt on carbonara. Instead of bacon, I crave for chicken that day.

Pasta

Italian spaghetti no.3

sea salt

Chicken

300g chicken fillet

chopped onions

sea salt

freshly ground black pepper

olive oil

1/4 cup white wine

chopped fresh tomatoes for garnish

Sauce

2 eggs

1/2 cup fresh cream

big handful of grated parmigiano cheese

pinch of sea salt

good amount of freshly ground black pepper

 

Bring a pot of water to boil and add salt. Put in spaghetti and cook to al dente.

While spaghetti is cooking, heat up olive oil in a pan and fry onions till it turns translucent. Put in chicken fillet and season with salt and pepper. Fry chicken fillet till slightly brown. Add in white wine.

Mix all sauce ingredients in a bowl.

Remove pan with chicken away from heat, put in spaghetti follow by sauce mixture and stir well till sauce becomes silky. Sprinkle chopped tomatoes.