COOK FEEL LOVE

Some of my friends comment that my recipes are not precise. I did not include measurements for the amount of ingredients or seasoning used. The fact is I don’t do that when I am cooking.

I prefer to cook with feel instead of going by the ‘rules’. For a same dish, the amount of seasoning depends on the different quantity of main ingredients for that day. There are times when I may not get to buy enough beef for meatballs so I used more pork or maybe some chicken. Pork is cleaner while chicken is sweet so I got to adjust the amount of salt or pepper accordingly. A pinch of sea salt taste different from rock salt and their taste varies when it came from different regions.

The touch of seasoning will differ again depending on who you are cooking for. Everyone’s taste bud varies. And if I am cooking for my mum, I may stew the meat a little longer so that she won’t have to chew that much. But the sauce may be gluier because of the longer cooking time so I will need to add extra stock or wine to get it right. I have definitely not make the grade many times before I can sum up my experience to finally create it accurately for most dishes.

I always believe seasonings and herbs are meant to enhance the natural taste of the main ingredient. Not to overpower it. Love all ingredients and they will combine beauifully like magic to love you back.

portobello mushroom recipe

aglio olio

garlic, finely sliced or chopped

your favorite pasta

white wine

olive oil

dry herbs or fresh basil

sea salt

black pepper

parmigiano cheese

Bring a pot of water to boil. Add salt and put in pasta to cook till al dente. At the same time, heat up olive oil in a pan, put in garlic to infuse the oil. Add salt, pepper and herbs. When the aroma fills the kitchen, pour in white wine follow by some pasta water. Drain pasta, put into pan and mix well. Top it up with portobello mushroom and grated parmigiano.  

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.

MEATBALLS IN TOMATO SAUCE

This is a dish i fear to cook all along. I fear the meat balls may turn out too tough and taste like rubber. I fear they may not hold together and end up becoming a pot of minced beef stew.

Staring at my blooming rosemary plant being untouched for quite a while, I took the courage to cook it. Combining different recipes from the web, i came up with my own version.

It turns out ten times tastier than i expect it to be.

Meatballs

600g Ground Beef

100g Leg Ham – finely chopped

1/2 Onion – finely chopped

1/4 wedge Parmesan Cheese – grated

5 pieces Biscuit – Crumbs

3 Stalks of Rosemary – finely chopped

1 Egg

Black Pepper

White Pepper

Sea Salt

Combine all ingredients thoroughly and shape them into balls. Makes about 25 balls. Heat up a pot using high heat with olive oil and fry them in batches to seal the external.

Sauce

2 tins of Italy Canned Tomatoes

1/2 an Onion finely chopped

5 cloves of Garlic finely chopped

Half a Carrot grated

2 stalks of Celery grated

2 red chilli finely chopped

1 glass of red wine

Fresh Sweet Basil or Parsley

Black Pepper

Sea Salt

Using the same pot which fries the meatballs, add in more olive oil to the remaining juice and saute the onion till brown. Add in garlic, red chilli and saute till garlic turns brown and oil turns red. Add carrots and celery. Add tomatoes and simmer till the sauce bubbles. Add red wine, black pepper, sea salt, basil and simmer for a while.

Add in the meat balls and simmer for another 30 minutes. Serve with crusty bread or pasta.

Life don’t get any better than this.