pangrilled 400 day australian wagyu MBS 3/4

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.

pangrilled 400 day australian wagyu MBS 3/4

did my usual pangrilled tagliata. 🙂

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.

seafood spaghetti in pink sauce 1.12.2016

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!

prawns & sotong for seafood spaghetti

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.

pink sauce

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.

250g spaghetti

boiled 1/2 packet=250g spaghetti, just below al dente.

seafood spaghetti in pink sauce 1.12.2016 

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!

seafood spaghetti in pink sauce 4.12.2016

the one i did on 1.12.2016 was the best la…

seafood spaghetti in pink sauce 4.12.2016

the one i did today was pretty good too, nearly as good.

c.h.e.f andy