Food in foreign languages always sound rather good! This is my cheap and lazy food that always get me through the end of the month when I need to look after my out goings! Very delicious though! When I first moved to UK, my family and friends thought I must be eating a lot of white bread with water, as food are expensive in the UK comparing the costs of food in Malaysia. But luckily, I know how to cook since very young age, so I always be able to eat well with quite low monthly food expenses. I think that was the time when I really started to be creative with ingredients and ways of cooking.
This stir fry linguine is really simple to prepare...and you just use anything you have in the fridge - leftover meat, vegetables (cabbage), chillies, garlic, onions, eggs and mushroom etc. Some dried pasta of course!
Cut all ingredients as you like, no rules. Put everything in a large deep pan and stir fry the ingredients until soft and fragrant. In another pan, fry the eggs (as many as your like - one or two is good enough). Set aside.
Cook the pasta as your normally do and drained. Put the cooked pasta in the vegetable pan, and season it with dark soy sauce, salt and pepper. Mix everything evenly, add a few dash of fish sauce. Add the cooked eggs. Stir fry everything for few minutes.
Serves it with some pickled chillies and garnish with some fresh herbs - coriander, spring onions as you wish
Tip: To do this stir fry linguine, you must always keep the pan in high heat.
Now you know those "beetroot" pastas you get from supermarket are possibly just using artificial food colouring! The colour of these home-made beetroot pastas look totally different, in term of colour, from those supermarket one! These pastas have a lovely red colour with bits of real beetroot in it. It has an earthy and sweet scent too!
For these pasta, I mixed 120g strong bread flour with one egg and 2 generous tablespoonful of minced fresh beetroot. (add a tablespoon of oil in the mincing process). You will need more flour to achieve a smooth and non-sticky dough in the kneading stage. It is all about experiment. I air-dried them over night to get this authentic dry pasta look! VERY brittle, so handle with extra care!
I can not wait to cook them and see how they will look hydrated and mingling with some lovely sauce..(not sure what sauce yet!)
All gone now...the pastas look lovely once cooked. Such pretty rose-red colour. I thought the pasta should be served in very simple fragranced oil. So I gently fried some garlic chives in olive oil, and then add some carrot and prawns. Boil the pasta in boiling water for max 2 minutes then mix them to the sauce...
YUM and this is the colours of the coming Summer time...!