Wednesday, August 27, 2008

Simple Sphagetti

I just want to share this recipe from a friend...


2 tsp olive oil
1 onion, finely chopped
2-3 cloves garlic, crushed
1/2 cup chopped parsley
2 tsp dried oregano, chopped
800g canned tomatoes
2 tbsp tomato paste
1/2 cup good red wine
500g spaghetti
2 tbsp capers
12 black olives
1/2 cup chopped parsley, extra
2 tbsp chopped fresh basil, chopped


Heat oil and cook onion, garlic, parsley and oregano for 1-2 mins over low heat.
Add tomatoes with their juice, tomato paste and wine and bring to boil. Cover and simmer for 5 mins stirring to break up tomatoes.
Cook spaghetti in a large pan of boiling water till just tender, do not over cook.
Add capers and olives to tomato sauce and serve over drained spaghetti. Sprinkle with extra parsley and basil.

Monday, August 25, 2008

Curry Chicken

Oh this time i will share a recipe to those who likes it just grab it....


450g chicken breast (boneless, skinless)
1 onion
1 garlic clove
1 can (225ml) of coconut milk
1 tablespoon red curry paste
Salt & Pepper to taste
1/2 teaspoon fish oil
1/8 - 1/4 cup brown sugar
5 Clementine oranges OR 1 diced pineapple (optional)


Cut chicken into cubes and cook over heat. Once chicken is mostly cooked, cut up the onion and the garlic and add. Add salt & pepper to taste. Cook until onion is translucent, not brown. Add coconut milk and curry paste. Bring to simmer. Add fish oil. Slowly add in sugar, stirring to dissolve. Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too salty, add more fish oil. Simmer for about 2 to 3 minutes. Add in your orange slices or pineapple to taste and let it cook for an additional minute or so. Ready to serve.