Hey Everyone,
Just a quick update from Zhuhai. It appears that I still cannot view my own blog here, due to censorship from China, with not allowing commoners to have access to personal blogs, where freedom of speech is performed.
It seems that I can still post, just won't be able to see how it looks post posting. So here goes, first of my posts from China.
Sphaghetti Bolognese - Chinese fusion
Doing with what was available.
Tomato Pulp
Ground Pork
Fresh Tomato
Garlic
Black Ground Pepper
Chilli Flakes (Chinese kind)
Yellow Onion
Green Onion (a bit of it for colour and herb flavour)
Flavour turned out quite well. Def. had a bit of a Chinese flavour to it, due to the difference in pork flavour and it was more chunky, as well as the green onion. Never the less, it was really nice to have some pasta for a change. Now if I could only get my hands on some soil and pots, then I can test grow some of my herb seed pkts I brought with me... then I'll have BASIL!!!
Italian styled Garlic Prawns with Spicy Sausages © Kaishin Chu 2008 I made this for a potluck gathering, it turned out really well as it reheated under the broiler perfectly. Don't forget to have some good bread for dipping and soaking up the juices at the end. 2 Cups of fresh prawns or room temp. defrosted ones, shells off with tails on (easier as finger food) 1 cup spicy Italian sausages, sliced about 1/4" - 3/8" thick pieces 1/2 cup minced red onions 1/4 cup diced red and yellow peppers + 1 TBsp for garnishing 1 Tbsp. crushed or finely minced garlic 2 tsp. paprika Sea Salt and Peper 1/4 tsp. chili flakes chopped fresh parsley to garnish Use a decent amount of olive oil (2-3 tbsp) and butter (1-2 tbsp) to quickly heat the garlic, onion, chili flakes, and peppers, just till the aroma comes out. Then add the sausages in to cook. saute until cooked through. Then add Prawns, and sprinkle in the paprika, stir and sautee till just slightly undercooked, then turn off...
Comments