Hive Top Chef! | Weekly Cooking Competition | Seafood Cabonara Pasta with Fresh Salad
Thanks to @qurator; this is a whole new level of food photography contest; not just a wonderful food post but with a specific ingredient and recipe as well! To find out more about this contest, check out HIVE TOP CHEF!
This week's Hive Top Chef Ingredient is PASTA.
Now, if you've had seen some of my previous post, you would've know that I'm currently in Vietnam and have been here since the entire world is on lockdown. And one thing about this country is the unlimited amount of fresh vegetables, fruits and seafood. We are after all in the Mekong Delta region. And since seafood is so affordable, I decided to make myself a Seafood Cabonara Pasta with Fresh Salad.
I'll admit that the Prego Sauce was imported, all the way from Malaysia. The story was I had a feeling I would be undergoing lock down or at least some form of quarantine, as such I did a massive grocery shopping spree in Malaysia and brought lots of goodies over to Vietnam. And pasta sauce such as Cabonara, Marinara & Bolognaise was indeed in my shopping list apart from sardine & mackerel with tomato sauce and whole pork luncheon meat.😆
Anyhow, it seemed like a perfect time to indulge myself with some creamy sauce and angel hair pasta. I've always preferred angel hair since it's easier and faster to cook. As for the seafood ingredients, you can choose whatever you like or anything that you see that is fresh from the market. For me, I chose large prawns and a whole squid. I added some small shiitake mushrooms and beancurd as well. Lightly stir fry all these ingredients with some oil and then pour in the pasta sauce. Do add in half a cup of water if you find the sauce a bit too thick. I tend to add some salt for taste though it may not be necessary. After it starts to boil, let it simmer for 5 minutes and set aside to cool.
Meanwhile, you can start to prepare the pasta. Boil it in hot water with a few drops of olive oil. Stir it constantly until the pasta becomes Al Dante; a texture only known for pasta. For me, I prefer to pick up a strand and try it myself to see if its cooked. Once done, drain the water out and mix the pasta with some butter so that it doesn't stick together when it's cooled down.
The salad is easy to do. Anything from lettuce to carrots to cucumbers to tomatoes to capsicum is perfectly fine. I always like plenty of colours so I'll always have it all. The display part is fun. I like my dish set in a way that I can see all the ingredients; pretty much like a analog clock. 😘 Just a perfect home cook pasta dish to fill the stomach during a rainy day in the outdoors.
Now, here's the ingredients for my dish.
Preparation of pasta
1 packet of San Remo Angel Hair
Olive oil for cooking
1 pot of hot boiling water
Preparation of seafood
500 grams of fresh large prawns (shell removed except for tail)
1 whole large squid (cut into small pieces)
1 whole beancurd (cut into small dices)
1 packet shiitake mushroom
1 can of Prego Cabonara Sauce
2 tablespoon of oil for cooking
Salt for taste
Preparation of salad
Capsicum
Cucumber
Lettuce
Tomatoes
Carrots
Isn't this a wonderful dish to enjoy... Just yummy
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