Angel Hair in Creamy Kimchi Sauce

I have been wanting to create this dish but got sidetracked several times with my discovery of the no-knead bread recipes. Finally had a chance to make it last night. It was pretty good in my opinion especially since it was on the spicy side...just the way I like my food to taste.

Ingredients:

8 oz Angel Hair Pasta
1/2 cup cream
1/2 cup milk
1-2 Tbsp extra virgin olive oil
1/2 cup black pork belly, thinly sliced
* you can use regular pork belly if you like. As for me, I just love
the taste of black pork.
1 tsp Gochujang
1 small onion, chopped
1 Korean pepper, sliced diagonally and thinly
3 cloves garlic, chopped finely
1 medium tomato, finely diced
2 scallions, sliced diagonally and thinly
2 small green bell pepper, sliced thinly
salt and freshly ground black pepper, to taste
1-2 tsp crushed red pepper flakes

1. Cook pasta according to direction. Drain and set aside.
NOTE: Don't forget to add salt and oil on the boiling water.
Don't forget to save some pasta water.
2. Heat olive oil in sauce pan over medium heat. Add garlic and onion and cook until translucent.
3. Add Tomato and continue to saute.
4. Add pork and cook until it turns brownish in color.
5. Add kimchi and gochujang. Mix well and cook for about 2 minutes.
6. Add cream and milk. Lower the heat to medium low andcook until the sauce thickens slightly.
7. Add green bell pepper, korean pepper, red pepper flakes, and green bell pepper. Mix well.
8. Add pasta and mix.
9. Remove from heat and serve.

Pasta With Sardines, Bread Crumbs and Capers

I bought 2 cans of sardines in oil when I went grocery shopping for my tuyo pasta recipe which I meant to substitute for tuyo in case I couldn't find one. But, as luck would have it, I found a bottle from another Filipino store that I went to. Now, I have this sardine cans but no idea what to make it into so I searched the net for recipes and found one that interested me. This recipe is based from New York Times website recipe which I changed a little bit. I used Moroccan spiced sardines in olive oil instead of sardines in extra virgin olive oil.



Ingredients:

1/4 cup extra virgin olive oil

1/2 cup bread crumbs

1 onion, chopped

Freshly ground black pepper and salt, to taste

1 lb linguine fini

1 teaspoon grated lemon zest

2 tablespoons drained capers

2 cans moroccan spiced sardines

1/2 cup chopped fresh flat leaf (Italian) parsley, plus more for garnish.





1. Bring a large pot of water to a boil and salt it. Cook pasta according to direction. Save some of the pasta water. Drain and set aside.

2. Put 2 tablespoons of olive oil in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant. Transfer to a bowl and set aside.





3. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper. Cook until onion is translucent.




4. Turn the heat to medium-high and add the lemon zest, capers and sardines. Cook until heated through.






5. Add the pasta to the sardine mixture and toss to combine.





6. Add the parsley and most of the bread crumbs. Mix well.




7. Taste and adjust seasoning. Transfer to a serving dish. Garnish with parsley and the remaining bread crumbs.




Yield: 4 to 6 servings.

Linguine Fini in Shrimp Curry Sauce

I have been on a pasta roll and this recipe is my third pasta dish this week. Ha! The sauce on this one is based on a Pinoy-style curry recipe which uses coconut milk. This one's spicy...



Ingredients:

1/2 lb jumbo shrimp, shelled and deveined
1/2 lb linguine fini
1/2 cup carrots, cut thinly
1/2 cup potato, cut thinly
1/4 cup bell pepper, cut thinly
1/2 cup coconut milk
1 1/2 tsp curry powder
1/4 tsp turmeric powder
1 small shallot, sliced finely
2 clives garlice, minced finely
salt and black pepper to taste
oil







1. Cook linguine fini according to direction. When done, remove from heat and drain.
NOTE: Don't forget to save some of the pasta water.
2. Heat sauce pan to medium heat. Add oil.
3. Add onion and garlic and saute until translucent.



4. Add shrimp and cook until shrimp turns orange in color.




5. Add about 1/2 to 1 cup of pasta water, simmer then add the potato. Cook until potato is tender.



6. Add the carrots, bell pepper,coconut milk, curry powder, and turmeric powder. Simmer until veggies are cooked.




7. Add pasta and mix well.



8. Add salt and pepper, to taste.
9. Transfer to a serving dish and serve immediately.