This blog entry came about because of three things: 1. I promised to blog more regularly (at least 4 times a month), 2. I miss Thailand (particularly, the spicy food in Thailand), 3. I love pasta (that does not need any further explanations, right?)
There's also this curious looking delicacy from Macau, a kind of meat jerky, that my sister bought a long time ago and I was wondering if it will be eaten at all (think of the traditional fruitcake which is a regular fixture in the fridge being forgotten).
This meat jerky apparently is called bakkwa or rougan--a Chinese sweet-salty meat preserve of Hokkien origin.
And so I raid again our pantry and mix whatever is available, ala Nigella Lawson.
The Recipe
Pasta [preferably Fusili, about 250 grams, boiled]
Bakkwa [ around half a cup, cut into strips]
Garlic [ 5 cloves, minced]
Basil [ a handful, cut in chiffonade style]
Dalandan [juiced, half a cup]
Fish sauce [ to taste]
Red Onion [ one whole, minced]
Egg [ beaten]
Salt and Peeper [to taste]
Soup stock [a cup]
Green pepper [ about 5 chopped]
Flour [1 spoonful]
Directions
1. Sautee garlic on a pan until fragrant. Don't burn the garlic.
2. Add bakkwa, green pepper and fish sauce.
3. Mix flour with soup stock then drop into the pan. Bring to a simmer.
3. Stir in the pasta until all are coated with mixture.
4. Season with salt and pepper.
5. Squeeze in dalandan.
6. Add basil leaves and beaten egg.
7. Top with minced onions and more basil.
8. Optional: Add bean sprouts.
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