Welcome to my flog (food+log). In these pages you would find an array of dishes which I'd learned from great chefs the likes of Jamie Oliver and David Rocco among others, and dishes which I've invented or re-invented out of inspiration, observation, even in the moment of depression throughout my life. I'm not a chef by profession nor have I undertake any formal learning in the art of cooking and culinary, but cooking has been my whole-life passion and it is my way of showing my love to my friends and family. I think of it as the most sincere expression of tender and loving care one can show towards their loved one. Drop in your thoughts, ideas and perhaps other great recipes you might want to share. Always remember, cooking is not rocket-science and certainly not just for women. Go with your instinct, with what you like and enjoy the process. Never worry about precise measurement, when you feel its right, you'll get it right. |
  narien "I cook; therefore I'm hungry" These are the great chefs who inspire me and my cooking.. 
My cooking guru 
My Italian Godfather 
When you need "No Reservation" 
Hot huchie mama!!  
 
          Previous recipes/postings are available by clicking bold numbers on the archive calender below.
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Creamy shrimp and broccoli fettuccine For most of the time, whenever I prepared pasta with cream sauce, I had always use full cream milk to substitute the use of single or double cream in the recipe. The reason being is cost; it's rather to pricey to buy and like milk, they don't store very long. Unfortunately unlike milk, they can be drink by themselves so unless it is constantly used on a daily basis, it's not worth it for someone who only does their Italian cooking during the weekends like myself (which is even lesser now with the emergence of a little rascal  ).But sometime, there are recipes which milk is a poor substitute. In order to fully appreciate the authentic taste of the cream, the use of actual double/whipping cream is essential. This is one of it. Authentically the recipe call for the use of spinach as the greenery but I prefer something more crunchy to complement the rich creamy taste of the prawn, hence the use of broccoli. Other variations to the recipe can also be implemented to suit you taste (diced chicken ham instead of prawn for an example) Ingredients (Serves 4) 400g of fettuccine 400g of shrimp, peeled and deveined medium sized broccoli florets, cut into small pieces a cup of double cream extra virgin olive oil 2 cloves of garlic, thinly sliced half a handful of parsley, finely chopped salt 1/2 teaspoon of freshly ground black pepper Cook
the pasta according to the instruction on the packet. Once al dente, drain
thoroughly. Bring a small saucepan half filled with water
to a boil. Blanch the broccoli in the boiling water for 1 minute. Drain and run
the broccoli under cold water to stop the cooking. Otherwise the lingering heat
from the boiling water will overcook the broccoli. Set aside. While the pasta is cooking, combine the
cream, garlic, and pepper in a large skillet and bring to a simmer over high
heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the
mixture thickens. Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli and the parsley. Mix in the fettucini. Season to taste with salt and pepper. Serve immediately. 
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