wife away youngest daughter flying off this evening. her boyfriend sending her to airport.
we decided to have 3pax home dinner on sunday 4.12.2016.
i still have 2 pieces of 400 day australian wagyu MBS 3/4 from qbfood in the freezer, so defrosted one piece about 300g.
very hot pan, a bit of butter, season with sea salt & coarse black pepper, char in pan, move around pan for even heat distribution, flip over & char the other side…finger test to get medium rare (actually just agak-logy for me la..)..then rest meat for 5mins…
& what a beautiful piece of wagyu…flavourful sweet tender…
as i said, this was so much superior to the grass fed ribeye at momor izakaya, but of course NOT apple with apple…that was S$38. my piece would be like S$25, but then it was far far better.
i did the usual seafood pasta in pink sauce.
photo above i did on 1.12.2016. that was the best, so tasty the sauce, sotong, prawns & pasta!
i cut 1 large sotong & 6 pieces large prawns (basically whatever i had in the freezer). some of the quite large prawns i sliced in 1/2. marinated with fish sauce & white pepper.
i made the pink sauce with 1/2 bottle prego traditional sauce, 1/2 can whole peeled canned tomatoes, 1/2 bottle (150ml) thickened cream. had 1 whole bulb of garlic cloves in olive oil with chilli padi & basil before adding the sauce. & i added 1 cup of prawn stock & reduced.
boiled 1/2 packet=250g spaghetti, just below al dente.
cook prawns first then add sotong, make sure both are cooked but not overcooked, then add pasta, off fire & toss.
my was just right, but can add salt to taste as required. add parmesan cheese & basil to garnish. voila!
the one i did on 1.12.2016 was the best la…
the one i did today was pretty good too, nearly as good.