eating alone this evening on 18.4.2017. been doing that a bit recently. 🙂
had some leftover shabu kurobuta in the freezer. decided to use them.
shabu (涮) simply means to poach for few seconds (8secs) in boiling water, like in a hotpot or steamboat, meaning the meat are very thinly sliced for that purpose.
i decided also to add 4 prawns. these are items are could be easily defrosted &prepared.
basically it was making alio olio.
& i figured any ingredients that makes it flavourful & tasty would deliver a great pasta.
alio olio is easy to do.
usually i browned a whole bulb of garlic cloves in olive oil. since kurobuta has lots of oil, so i cooked kurobuta first (real quick for the thin slices), set aside & used the oil to brown the garlic. i also added cut chilli padi & thai sweet basil.
then i cooked the prawns, seasoned with fish sauce & white pepper.
and that’s it. that’s all there is to it for making a very tasty pasta.
i boiled the pasta per instructions (8mins for instant spaghetti) to just below al dente.
the drained & added to the base.
off fire & tossed the pasta.
really delicious la…the shabu(thin sliced) kurobuta was so very flavourful!