Spaghetti

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Spaghetti Gochujang

Published September 1, 2016 by Ninik Becker

Spaghetti Gochujang

 

‘Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner’

~Sophia Loren~

 

Spaghetti Gochujang

So far I mostly use Gochujang (Korean chilli paste) to make Kimchi Soup, and this time I tried to mix it with the spaghetti. Gochujang and Miso available in most Asian stores, or buy directly when you travel to Korea.

For someone who has never tried Gochujang and Miso may taste a little strange. But for those who are familiar, they will like it. Gochujang and white miso mixture add richness flavor into the dish.

A fusion of western and eastern ingredients will produces a unique flavor. Something new for me. Anyway, this is really very simple recipe you can cook in short time.

Please take a look at the video below

 

 

Ingredients :

  • 2 servings cooked spaghetti
  • 1 medium carrot, diced
  • 1 stalk green onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • Egg(s) for topping
  • Little fresh parsley for garnish
  • 1/4 cup of water

Sauce :

  • 1 tbsp Gochujang (Korean Chilli Paste)
  • 1 tsp white Miso
  • 1 tsp light soy sauce
  • 3 tbsp water

Method :

In a small bowl, add Gochujang and white Miso. Add 3 tbsp water and stir until smooth. Add 1 tsp of light soy sauce, stir again until well blended. Set aside.

In a pan add little oil, fry egg(s) into your preference doneness. For this dish I prefer sunny side up egg. Set aside.

In the same pan, heat vegetable oil. Saute minced garlic, stir for couple of seconds and add carrot and green onion. Stir until carrot softened.

Pour the Gochujang mixture into the pan. Now, add 1/4 cup of water into the bowl, move the bowl to clean the remaining sauce, then pour into the pan. Stir and wait until boil.

Add cooked spaghetti and stir until well coated and the sauce reduced.

This will be a thick full flavor dish.

Serve immediately, top with sunny side up egg and chopped fresh parsley.

Guten Appetit !

 

Note : If you’ve never taste Gochujang and Miso before, try a little first and see how it goes.

 

 

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Poached Eggs Paprika

Published August 20, 2015 by Ninik Becker

Spaghetti poached egg paprika

 

Poached Eggs Paprika recipe by Ninik Becker.

This recipe is inspired from ‘Shakshouka’. The difference is, in this recipe I used very simple seasonings and added carrots, and eat it with spaghetti.

Ingredients :

  • 5 eggs
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 medium carrots, cut into strips
  • 1 yellow onion, finely slice into half ring
  • 3 cloves garlic, finely sliced
  • 1 or 2 ripe tomato, chopped
  • 1 tsp paprika powder
  • 1 tsp red chilli powder, optional
  • pinch of salt, pepper, sugar. Adjusted
  • 300 ml chicken broth/water
  • olive oil

 

Paprika ingredients

 

Heat one or two tablespoon of olive oil, sauté onion and garlic until softened, add carrot strips. Stir briefly and add all paprika strips into the pan, stir to coat evenly.

Add chopped tomato, paprika powder, chilli powder, salt, pepper, sugar. Stir well to combined.

Cook paprika until softened

Pour chicken broth /water into the pan and bring to boil. Lower the heat and cook until vegetables softened and the liquid slightly reduced. Adjust the seasoning to your taste.

Crack eggs one by one into the pan.

Crack egg into the pan

Poach the eggs in the paprika sauce until the whites set and firm, the egg yolk still soft, and the sauce thickened.

Poached eggs paprika

 

Cook spaghetti according to the package instructions, put on the serving plate and spoon poached eggs paprika over the spaghetti, enjoy while still hot.

Spaghetti Shakshouka

Enjoy !

 

 

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