i experimented some tapas dishes & a fiduea this evening on 10.12.2017. ^^
what i prepared for 3pax family dinner –
- chorizo prawns
- ika sugatayaki (jap fusion)
- seafood fiduea
i made my own fiduea😜cannot find in cold storage..so just cut up angelhair 😂
chorizo prawns very flavourful dish…
i had something similar recently at –
- gambas al pil pil at sabio on 5.11.2017 – a prawn in alio olio dish
- chorizo prawn liguine at porta on 8.11.2017
enuf of inspirations to do my own..lol! 🙂
i bought an expensive spicy chorizo from cold storage, like S$18 for 300g, anyway can cook many times so ok la…
so this evening i just repeated that..very tasty, plump, succulent prawns, with excellent chorizo & alio olio flavours..
& this evening i did my most successful ika sugatayaki..
so i decided to switch to flaming with a torch.
a flaming not enuf to cook the sotong, i steamed the sotong first about 70% cooked, then put in the fridge & dried with kitchen towels.
when about to cook, i added sea salt, 1 tbsp olive oil, then drizzle honey (or agave nectar) on the squid, on a metal tray. then i flamed it.
it was a delightful, delicious dish. superb chow tar (BBQ) flavours, just the right texture, tender & tasty…
& my very first experiment with my own “fiduea” concoction a big success haha! by my own standard only la!
so the key of any pasta is the stock. i had very intense tasty chicken stock. can also add prawn stock if have.
as angelhair cooks in 2 mins & the small squid pieces cooked quickly & so would the prawns, it is tricky getting the quite amount of stock so that it would infuse the angelhair while reducing, and all the angelgair, squid & prawns would be cooked right.
i first have the stock ready – browned one whole bulb of garlic cloves, added chilli padi, sweet basil, then off fire, and added 1 cup chicken stock, & 1/4 cup white wine, and reduced by 1/2 i think, all agaklogy..then i added the prawns (seasoned with fish sauce & white pepper) & cooked like 70%, and removed.
when cooking the dish, i added the cut angelhair first & covered for a minute, then added the squid & stirred thoroughly & covered for another minute.
anyway all by looking & tasting. when pasta about ready, added some butter & the prawns, stirred & covered for 1/2min.
the dish turned out superbly this evening.
& i have repeated it for couple dinners with friends with different amount of pasta & they worked out quite well.
angelhair was al dente, so while looked like bee hoon texture was different from the softer, clumpier, stick-together beehoon.
the squid & prawns were dne just right so bouncy & plump and tasty.
a very good dish considering that it was make-shift using angelhair & not the real fiduea.