Spaghetti with Clams and Tomatoes - Spaghetti alle Vongole com Pomodorini

Rezept auf Deutsch - Spaghetti mit Venusmuschel und Tomaten
中文食譜 - 蜆肉番茄意大利粉

Spaghetti with Clams and Tomatoes
Spaghetti alle Vongole com Pomodorini
Ingredients for 4 servings

• 400g Spaghetti
• 1 small red chile
• 3 cloves of garlic 
• 1/2 onion
• 500g cherry tomatoes
• 1kg small clams
• 1 cup dry white wine
• few stalks fresh parsley
• olive oil
• salt and black pepper for seasoning

Preparation

• In a soup pot, cook the spaghetti in salted boiling water until al dente according to the packing instruction. Turn off the heat and drain the pasta in a sieve.
• Deseed the red chile and cut into small pieces, peel and mince the garlic and onion, cut the cherry tomatoes into half and set aside.
• Spread the clams evenly in a large pan. Cover the pan and cook the clams in high heat for 3~5 minutes. Put the opened clams into a bowl and save the juice. Discard any clams that do not open or sandy.  
• Heat olive oil in a pan, sauté red chile, garlic and onion in medium heat for 1 minute. Add cherry tomatoes and sauté 2 more minutes until slightly soften.
• Add the white wine and spaghetti. If the spaghetti seems too dry, then add ¼~½ cup of clam juice. Finally, add the clams, chop and fold in the parsley. Season carefully with salt and pepper. Mix well the spaghetti and serve with a lemon wedge.

Sea Lion Woman - Feist

The clams dig by myself, super fresh and delicious.

Pui O beach in Hong Kong Lantau Island, the clear water and soft sand.

I reserved the big clams as my mother's birthday gift.

Ingredients checklist: Spaghetti, small red chile, garlic, onions, tomatoes, clams, white wine, parsley, olive oil, salt and pepper.

Cut the chiles open, discard the stem and seeds, leave the meat and cut into small pieces.

Get ready all the ingredients! Cook the spaghetti, cut the garlic, onion and tomatoes.

When you hear the popping noise, it means the clams are opening. I like to transfer them into a bowl once it is opened, and throw away the sandy and close calms : (

The clam juice may contain sand and dirts, drain them away when reserving the juice.

Slightly fry the red chile, garlic and onion to sizzle.

And fry the tomatoes until slightly soften.

My wine guy just arrived. He brought me a vintage 2009 Graves from Chateau Villa Bel Air.

I love cooking with wine, because I am fascinated by the fruity sweet vaporized from the alcohol. 

Add the spaghetti, clams, clam juice, parsley and seasoning. Don't forget a touch of lemon juice can bring up the freshness taste of the clams. 

The Hong Kong local seafood, the original taste from south italy. A perfect combination of Spaghetti alle Vongole com Pomodorini...Buon Appetito!

Mini Note:

Italy is surrounded by sea and gifted from the nature. Since ancient time it abounded with wide range of seafood. Clam digging used to be a poor people activity, cause they could not afford buying food from the market,  and so they dug around in the sand to get their dinner ingredients. Time after time, seafood and clam become a staple of Italian cuisine history.

For example, the Christmas eve dinner "The Feast of the Seven Fishes  - festa dei sette pesci". In tradition holy days, meat and dairy products were forbidden in Roman Catholic, so people prepared their dishes from seafood and vegetables like octopus salad, spaghetti with clams, Crab stuffed mushrooms, dried salt cod, fried eel, shrimps and scallops. After the big seafood feast, the whole family visited the midnight mass at church.

Today, if you order Spaghetti with Clams in a restaurant in italy. The waiter may ask you "without - in bianco" or "with tomatoes - com Pomodorini". For sure, both preparations are very tasty.

Mini Tips:

• For me, I dig my clams from the beach, so I only need to bring a bucket with seawater to bring my clams home. For most of the people who buy clams from the market, just soak the clams in water with added sea salt, and the clams will spit the sands after few hours. Fresh seafood must be eaten within 24 hours.
• The clams I get from the beach called "sand white - 沙白". In italy, the major species are Vongole, Cozza and Tellina. You can use any type of clams as you like, the most important ingredient is "fresh".

Reference recipe: Italian Food Forever by Deborah Mele

Spaghetti Carbonara 白汁煙肉意大利粉

Spaghetti Carbonara - Rezept auf Deutsch
白汁煙肉意大利粉 - 中文食譜


Spaghetti Carbonara
Spaghetti alla Carbonara
Ingredients for 4 servings

• 400g Spaghetti
• 350g La Pancetta
• 50g Pecorimo Romano Cheese
• 50g Parmesan Cheese
• 3 egg yolks
• few stalks fresh parsley
• 1 tablespoon olive oil
• salt and black pepper for seasoning

Preparation

• Cut the Pancetta into small pieces, chop the parsley and grate the cheese finely. Set the ingredients aside.
• In a deep pot, cook the spaghetti in salted boiling water until al dente according to the packing instruction.
• Heat olive oil in another frying pan, fry the Pancetta until crispy and golden brown, turn off the heat and set aside.
• Beat the egg yolks into a bowl, gradually add grated cheese and mix well to form a egg sauce, add some egg white if the sauce is too thick.
• Turn off the heat when the spaghetti is done, pour out excess water and leave about ¼ of the spaghetti portion. Add the cheese sauce and Pancetta … don't forget the frying oil!!! Finally sprinkle with parsley, salt and black pepper to finish. The mouth watering Spaghetti alla Carbonara flowing with creamy cheese sauce and savory Pancetta. It is an unquestioned perfect comfort food.

Carlo Buti - Facetta Nera

This classic Italian dish just can be done by few simple ingredients, if you don't have Pecorimo Romano Cheese, use Parmesan alone also fine.

Cut the Pancetta in small pieces, and grate the cheese finely.

Combine the cheese end egg yolk to form a rich cheese sauce.

Cut the spaghetti in the middle and put it under the light, check the middle uncooked part is thin like silk. Oh! this is what we call "Al Dente".

... Sorry! When I mixed all the ingredients, because the Carbonara was too tempting, I forgot to take picture for you. 

Mini Tips:

La Pancetta, which is translated to Italian bacon. In fact, the real Pancetta are not smoke processed. The Italian use pork belly, with natural sea salt, nutmeg, pepper, fennel, chili pepper and garlic, to dry-cure the meat for 3 months. The process is difference from the US smoked bacon.

There are many stories about the origin of Spaghetti alla Carbonara. According to legend, the coal miners using the only ingredients they had "eggs and Pancetta", and prepared with the simplest method. It was said that "Carbonara" came from italian word "Carbone", meaning coal. The story went on until the second world war. At that time italian only received rations of bacon and egg from the american troops, so Carbonara became their main dish. For sure, after the american soldiers tried the tasty Carbonara, they brought the recipe to their hometown, added cream and other ingredients. But I believe, the most basic is the best to experience the simplicity of Carbonara. 

Music: Facetta Nera

Basic Risotto with White Wine, Vegetable Risotto - Risotto Base al Vino Bianco, Risotto di Verdure

Grundrisotto mit Weißwein, Gemüserisotto - Rezept auf Deutsch
意大利基本白酒燴飯, 意大利蔬菜燴飯 - 中文食譜


Basic Risotto with White Wine
Risotto Base al Vino Bianco
Ingredients for 4 servings

• 350g Risotto Rice
• 2 onions
• 2 glasses dry white wine
• 2 cups vegetable stock
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoon cream
• salts for seasoning
• Parmesan Cheese

Vegetable Risotto

Risotto di Verdure

• 1 carrot
• 1 zucchini
• 1 bell pepper
• 250g brown button mushroom
• 2 tablespoon mixed herbs

Preparation of Basic Risotto with White Wine

• Preheat the stock, peel the onion and slice into strip
• Heat butter and olive oil in another pan,  sauté the onion until semi-cooked and follow with risotto rice. When the rice become translucent,  pour in the white wine. Keep stirring until the alcohol is absorbed, then add one cup of hot stock.
• Reduce to low heat and simmer for 20 minutes, gradually pour in the stock and seasoning. Keep stirring until the rice become creamy and sticky. If the stock is running out but the rice is not cooked, then add some boiling water.
• Now taste the just cooked risotto should be slightly chewy. Remove the risotto from heat, stir in the cream, cover with a lid and sit for 5 minutes. When it is done, grate with Parmesan cheese, serve withParma ham or Salami... Oh! of course with the white wine. A perfect italian meal... Buon appetito!

Preparation of Vegetable Risotto

• Peel and cut the carrot into cubes, cut the zucchini into small wedges
• Slice the mushroom into pieces, seed the bell pepper and slice into pieces
• When pour in the stock, add carrots, zucchinis, bell peppers mushroom and mixed herbs. Simmer with risotto together.

Rochberg: 52 Caprice Virations, "Paganini" - 24 Allegretto - by Gidon Kremer

Selection of vegetables as you wish

Pour in the white wine when the rice become translucent, Hmm... the evaporated white wine smell fantastic.

Release the starch by stirring the rice, and it will become smooth and creamy basic risotto 

Finishing with cream and cover it up, the risotto will become softer and more creamy

Minitips: 

• Risotto rice is a high starch short grain rice. You may use Arborio, Vialone Nano or Carnaroli rice to make a creamy risotto.
• I selected a vintage 2006 of Muscadet-Sèvre et Maine from J.Moreau & Fils, a French vineyard located in Loire Valley. For other selection of dry white wine, you may try Chardonnay or Pinot Grigio.
• The liquid amount and cooking time may refer to the risotto packing.

Ocean, thanks for your wine recommendations.

Baked Portuguese Chicken with Egg Fried Rice 焗葡國雞飯

Gebacken portugiesisch Hähnchen mit gebraten Reis - Rezept auf Deutsch
焗葡國雞飯 - 中文食譜


Baked Portuguese Chicken with Egg Fried Rice
Galinha à Portuguesa
Ingredients for 3 servings

• 1/2 chicken
• 1 onion
• 1 carrot
• 2 medium size potatoes
• 2 bowl (400g) cooked rice
• 1 egg
• 1 table spoon desiccated coconut
• 1 table spoon butter
• few pieces of ginger
• Chicken seasonings: 1 teaspoon soy sauce, 1 tea spoon rice wine, 1/2 teaspoon sugar, 1/2 teaspoon corn starch, a pinch of salt
• Portuguese sauce: 3 teaspoons Turmeric paste (yellow ginger paste), 200ml coconut milk, 200 ml full milk, ~200ml water

Preparation

• Wash the chicken and cut into chunks, marinade with the seasonings and set aside.
• Peel onion, dice half of the onion into small cubes and thickly slice the other half.
• Carrot and potatoes cut into wedges and set aside.
• In a soup bowl, mix turmeric paste, coconut milk and milk together.
• Beat egg and season with salts.
• Preheat a big frying pan, add butter and onion cubes to fragrant, pour in egg and rice. Fry until rice are aromatic, remove from pan and rest in a oven dish.
• Add oil, ginger and chicken, pan fry until the skins are golden brown, remove from pan and set aside.
• Put onions into the pan and fry to fragrance, following with carrots and potatoes, fry all the ingredients for few minutes. Then pour in Portuguese sauce and chickens. Add water depending on the texture desired. Cover the pan and turn to low heat, simmer for half hour. Stir occasionally to avoid burning. 
• Preheat oven to 200°C (Gas Mark 6).
• After the sauce are thickened. Remove from pan and pour over the rice. Sprinkle with desiccated coconut. Set into the oven and bake until golden brown.

Wir Sind Helden - Stiller

Prepare all the Ingredients first!

Then get ready the egg fried rice

Pour over the Sauce

Mini Tips:

• If don't know how to cut a chicken, seek help from your butcher. Or replace by 1 pound of chicken fillets and chicken wings.
• Turmeric pastes already contains herbs to give more fragrance. If using turmeric powder, you may add cumin seed and mixed herbs as desired. These ingredients can found in South Asia food store.

Yum!!!

Yeung Chau Fried Rice 楊州炒飯

Yeung Chau Gebratener Reis - Rezept auf Deutsch

楊州炒飯 - 中文食譜

Yeung Chau Fried Rice 

Ingredients for 2 Servings

• 3 bowls (600g) cooked cold rice
• 100g Chinese barbecued porks
• 300g fresh sea shrimps, or 130g ready peeled shrimps
• 60g green peas
• 2 eggs
• 1 stalk (20g) spring onions, few stalks (20g) coriander
• Shrimp seasonings: 1/4 teaspoon rice wine, 1/4 teaspoon white pepper powder, a pinch of salt
• Rice seasonings: 1 teaspoon soy sauce, 1/2 teaspoon salt

Preparation

• Peel the shells and devein the sea shrimps, wash the dirts and pat dry, then marinade with seasonings and set aside. (If using peeled shrimps, then  marinade with seasonings directly.)
• Boil water in a small pot, pour in green peas and cook for few minutes. Drain excess water and set aside.
• Wash spring onions and coriander and slice into small pieces, dice barbecue porks into small cubes.
• Beat eggs and season with salts.
• Heat oil in a wok and pour in the eggs, use a wok spatula to scramble and to cut the eggs into small pieces. Remove the eggs and set aside.
• Add oil into the wok, add shrimps and stir fry. Remove the shrimps after cooked and set aside.
• Add oil again and pour in the rice, use a wok spatula to stir fry and press the rice gently , repeat this step until rice are loosen. Then add barbecued porks, green peas, eggs, shrimps and seasonings. Stir fry and mix well all the ingredients then turn off the heat. Add spring onions and coriander at last, stir fry briefly and it is ready to serve.

 La Roux - In for the Kill (Life Like Remix)

Wrapping the fried rice with iceberg lettuce to serve... Another refreshing idea!!!

Mini Tips:

• Preparing shrimp meats from fresh shrimps: After purchased fresh shrimps, rest the shrimps on ice or chill in refrigerator for half hour. It makes the shells easier to peel off. After the meats are taken out, Slightly cut the back of the shrimp from head to tail with a small knife. Then you can devein the shrimp easily. Also, this cut can make the shrimps more curly and looks better after cooked.
• Preparing the rice:  Fresh rice are too moist for frying. Some people use rice last from the night before. Or you may cook the rice few hours in advance. Then rest it in a large blow to chill it cold and dry. 
• If you don't have a wok, then use a large frying pan : )

Reference:

Chinese barbecued pork - 叉燒
Yeung Chau Fried Rice: 楊州炒飯

Fry Rice Noodles with Bell Peppers 三色椒炒米粉

Braten Reisnudeln mit Paprika - Rezept auf Deutsch

三色椒炒米粉 - 中文食譜

Fry Rice Noodles with Bell Peppers
Ingredient for 2 servings

• 200g rice noodle
• 1/2 red, yellow and green bell peppers
• 2 eggs
• 1 tablespoon soy sauce
• a pinch of salt

Preparation

• In a soup pot, cook the rice noodles in boiling water until soft. Pour the cooked noodles into a colander and rinse under cold running water. Drain the excess water and set aside.
• Remove bell peppers's ribs and seeds, then slice into strips.
• Beat the eggs and season with salts.
• Heat oil in a non stick pan, fry the eggs until hard, take it out from the pan and slice into strips.
• Add ~1/2 tablespoon oil into the pan, stir fry the bell peppers first, then add rice noodles, eggs and soy sauce. Keep stir frying and loosen the noodles. Mix well all the ingredients and it is ready to serve.

Blonde Redhead - Heroine

The colourful bell peppers are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid.  


Mini Tips:

• After rinsed the noodles, use your hand to loosen the noodles and drain away all the excess water. It is very important that the fry noodles cannot be watery.
• If the noodles are too sticky, you may need to add more oil when stir frying.

Congee 粥

To Lu Yen 如燕

Congee - Rezept auf Deutsch

粥 - 中文食譜

Congee
Ingredient for 2 servings

• Rice seasoning
• 1 cup of rice
• 1 teaspoon salt
• 1 teaspoon sunflower oil
• 2 tablespoons water
• Meat seasoning
• 200g pork or chicken meat, cut into small pieces
• 2 teaspoons salt
• 2 tablespoons rice wine
• For cooking
• 6 cups of water

Preparation

• Mix the rice, water, salt and sunflower oil all together, put into a fridge and stay overnight.
• Season the meat with salt and rice wine, put into a fridge and stay overnight as well. 
• In a large pot, cook the water and rice until boil.
• Reduce the heat, cook the rice until it become soft and creamy, stir occasionally. (around 1.5 hrs)
• Add the meat and continue to cook. (around 15 mins)
• For serving, season with salt and white pepper. Adding sliced ginger and spring onions are both recommended.

Enjoy!