Monday, 10 June 2013

Herby Honey Niku Spaghetti

(Serves for 4 portion)

Herby meat:
  • 4 slices of meat (you may use beef, pork or chicken)
  • 2 tsp. of cooking oil
  • 2 tsp. of black pepper
  • Some salt
  • One lime (presses the lime and takes the lime liquid)
  • 1 tsp. sweet soy sauce
  • 2 tsp. Honey
  • Basil leaves/ lime grass leaves

  • One pack of spaghetti (made by durum flour is the best, if you can’t find it, another one is OK)
  • Cooking oil
  • Garlic
  • Tomato paste (I use canned one, you can use La Monte or Prego, if you want natural sauce, then you can use tomato juice)
  • 4 pinch of sugar
  • 2/3 pinch of salt
  • Some black pepper
  • Some water to boil the spaghetti (let’s say for a pot)

  • Chop garlic into small pieces, meanwhile boiled some water in a pot
  • If the water has boiled, put down your spaghetti and add some salt, stir well  and wait until it is soften
If you like a bit slightly oily spaghetti, you can add a tsp. of cooking oil into the water, but I will prefer not, for me it’s just too oily. Some people believe that your spaghetti won’t stick if you add cooking oil while boiling it, but I find out my spaghetti won’t attach with the sauce, it makes my spaghetti wouldn’t be in a good red color. So I would prefer not, if you understand how to cook it well, it won’t stick, just follow the step)
  • Cut your meat into thin and wide shape, make sure it is not too thick, so it will be well done cook or it will turn to be half raw
  • Boiled your meat in the same pot of spaghetti just for a minute, don’t take too much time or your meat will be stiff like a rubber. Just for a minute and put it in a small bowl
  • After that, cut a lime, marinate the lime water with the black pepper, salt, some soy sauce and honey into the meat
  • Put the meat for several minutes in the fridge until the liquid absorbs
  • Keep stirring your spaghetti and keep watching for the texture, if the color has turn from dark yellow into lighter white yellow, turn off the stove and let it still in the pot
(Well I can’t tell you have long you should boil it, since there are lots of type of pasta and they have different time to be boiled because of different flour, it will be better if you follow the package tips to have al dente spaghetti, al dente means it is not too soft and also not too firm, but at least you can bite it, so it’s in the middle of over cooked and under cooked, if it is too soft it will stick each other)
  • Turn on the stove; fry the garlic with the cooking oil in small fire. If it looks pretty golden crispy pour the water; add the tomato paste; sugar; salt
  • Stir it well and wait until it is bubbling. Good sauce always looks a bit thick; make sure the water you pour is enough for all spaghetti so do the tomato paste, if you prefer sour then add more paste, if you prefer balance sweet sour then follow the recipe. Well, you may taste it first while cooking; who knows you would prefer stronger taste.
The trick is here; never afraid of having too much sauce for your spaghetti, the more sauce, the more it will be moist, moist means tasty for me. Don’t cook too long; you want al dente texture isn’t it? When the sauce is bubbling, put your spaghetti
  • Put on the spaghetti, mixed it until all the color turn red, turn off the stove and put it aside
  • Take out your marinated meat; pan fried it on a little cooking oil until all the color turn brownie gravy.
  • Cut some basil leaves and sprinkle it on the cooked meat, shake a bit the frying pan and serves it on the top of your spaghetti. Garnish with some chopped basil herb again, serve while the spaghetti and the meat is still hot.

-Delicious food is always cooked with love and patience- Vesper Evangeline

This is my first review of recipes edition, it doesn't mean it's my first time to cook, OK? Lols~ I like cooking but no time to post any review. Sorry if there are lots of mistake, thanks for reading C: 


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