Auguest 2020: Jenel Laureta

Deconstructed Spicy Seafood Jambalaya

“Learn as much as you can through reading cookbooks, watching cooking shows, attending short cooking classes, and from other people. Then try to incorporate all these in your daily cooking.” — Jenel Laureta

Auguest 2020: Jenel Laureta

I was greatly influenced by my paternal grandfather to love food and cooking! Hands down, he was a great cook because there was not a dish I didn’t like. All his dishes were simply delicious. His cooking was not by-the-book and he had no recipes to follow. He cooked by taste and with utmost passion.

In my Lolo Pepe’s kitchen, I began with peeling garlic and onions for homemade atchara. We were busiest in the kitchen during town fiestas. Lolo Pepe would whip up his specialties: Asadong Manok, Mechadong Baka, and Adobong Hito to name a few. I would linger in the kitchen to smell the bubbling sauces and of course to get a taste of each cooked dish.

From him, I also learned how to appreciate good food. We weren’t rich but he wouldn’t settle for less than the best. I remember that he would always buy our butter from a PX store and we would always travel to a nearby city to eat good food.

A great part of my childhood memory is about food and cooking, and this may be the reason why until now I love to eat and cook! In my kitchen now, I try to replicate Lolo Pepe’s cooking. Although I do not have any recipes to follow, I just try to remember the smell, the taste, and the look of a certain dish!

Deconstructed Spicy Seafood Jambalaya

Jambalaya is a popular dish of West African, French (especially in Provençal cuisine), Spanish and Native American influence; similar to, but distinct from, other rice-and-meat dishes known in Louisiana cuisine.

An easy Jambalaya recipe is pure comfort food filled to the brim with flavor. A soffritto-like trinity of onion, bell peppers and celery are also included, along with rice, chilies, cajun spice, other seasonings, and broth. Jambalaya is a quintessential one pot recipe, usually cooked together until the rice is done, but since this is a recipe for a deconstructed Jambalaya, we’re going to need a pot/pan more or two.

Deconstructed Spicy Seafood Jambalaya Ingredients

PREP TIME 10 MINS | COOKING TIME 45 MINS | SERVES 1-2

INGREDIENTS

  • 1 pc river prawn
  • 1 pc blue swimmer crab
  • 1 pc crab claw
  • 3 pcs large prawns
  • 4 pcs mussels
  • 2 stalks celery, sliced
  • 1 whole green bell pepper, cubed
  • 1 medium-sized white onion, minced
  • 5 cloves garlic, minced
  • 1-2 pcs red chili, diced (optional)
  • 1 & 1/2 to 2 cups seafood broth or water
  • 1 to 1 & 1/2 tbsp cajun spice
  • 1 can (approx. 400g) diced tomatoes
  • Olive oil
  • Salt, to taste
  • 2 cups cooked rice
  • Cherry tomatoes, lightly fried, for garnish

METHOD

  1. Jambalaya Stew: Add olive oil in a shallow pan and start sautéing in this order: green bell pepper, celery, white onion, and then garlic. Add cajun spice and continue cooking for a further 2 minutes.
  2. Pour the can of diced tomatoes and let it cook until softened before adding a cup of seafood broth or water. Bring to a boil.
  3. Add assorted seafood and cover until cooked. Add more seafood broth or water as needed and leave to simmer, seasoning with salt according to your taste.
  4. Once the assorted seafood is cooked through, fish out into a bowl and set aside.
  5. Jambalaya Rice: In a separate pan, sauté the garlic until golden and fragrant.
  6. Ladle about a cup of the jambalaya stew and add it to the pan with sautéed garlic. Leave to simmer to allow the flavors to concentrate.
  7. Add the cooked rice and mix well. Season with salt and pepper to taste, and allow the rice to absorb all the stew.
  8. Jambalaya Soup: Add half a cup of seafood broth to the remaining jambalaya stew and simmer.
  9. Season with salt and pepper, to taste. Optional, if you want an intense jambalaya flavor, you can add a half teaspoon more of cajun spice.
  10. Purée the stew in a blender and pass it through a fine sieve.
  11. Pour soup in a bottle and keep warm.
  12. Assembly: Arrange the assorted seafood in a large shallow plate and garnish with lightly fried cherry tomatoes.
  13. Pour the warm jambalaya soup over the assorted seafood and serve with jambalaya rice. Enjoy!

Deconstructed Spicy Seafood Jambalaya

Deconstructed Spicy Seafood Jambalaya

Photo Courtesy & Recipe Copyright © 2020 | Jenel Laureta (@jenel.laureta)

BON APPÉTIT

– Jenel Laureta

myTaste.com

Auguest 2020: Shazrinah Shazali

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

“Cooking is an exploration of our own creativity. Always try out new flavour combinations, different cooking techniques, build on textbook recipes, and have fun!” — Shazrinah Shazali

Auguest 2020: Shazrinah Shazali

Hello Everyone! I am a neuroscientist and home-grown chef best known as ShefShaz. I started my entrepreneurial journey from home, supplying healthy lunch meal plans to offices and homes. I then ventured into collaboration with The Healthy Habit in January 2018 to develop menus and co-founded FUEL’D. Just this year I’ve also recently co-opened a cafe in the gardens to work with the garden’s nursery to develop menus and create delicious food from their produce.

Tonight I will be sharing a delicious and healthy dish that is packed with the flavours of roasted garlic, chilli, and balsamic vinegar. You can easily whip up for a quick weeknight dinner if you’re pressed for time!

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the tagliatelle

  • 200g dried tagliatelle pasta
  • 1 can (approx 400g) butter beans, drained
  • 1 can (approx. 185g) tuna in olive oil
  • 1 can (approx. 400g) roasted garlic and onion tomato pasta sauce
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • 2 red bird’s eye chillies, minced
  • 1 tsp sweet ground paprika
  • Salt and freshly cracked black pepper, to taste
  • Parmesan cheese (optional)

For the chilli balsamic drizzle

  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 red bird’s eye chilli, minced
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh parsley, minced
  • Salt and freshly cracked black pepper, to taste

METHOD

  1. Chilli Balsamic Drizzle: In a mortar and pestle, grind the garlic, chilli, and parsley together. Add the olive oil, balsamic vinegar, and season with salt and pepper to taste. Adjust to your liking and set aside.
  2. Roasted Garlic & Onion Tomato Tagliatelle: In a large pot with boiling salted water, cook the tagliatelle pasta according to packet directions or until al dente. Drain and set aside, reserving about half a cup of the pasta water.
  3. In a separate pan over medium-high heat, sauté the minced garlic, shallots, and chilli until golden, fragrant, and translucent, about a minute or two.
  4. Add in the drained butter beans together with the tuna in olive oil and cooked until warmed through. Add the ground paprika and season with salt and pepper to taste.
  5. Stir in the canned tomato pasta sauce plus the half cup of reserved pasta water. Bring to a rapid simmer before adding the cooked pasta. Once done, transfer to individual serving plates.
  6. Top with parmesan cheese if desired, fresh arugula or any other leafy greens you prefer, and drizzle with the chilli balsamic mixture. Serve and enjoy!

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

Photo Courtesy & Recipe Copyright © 2020 | Shazrinah Shazali (@shefshaz // @fueld.bn // @glowcafebn)

BON APPÉTIT

– Shazrinah Shazali

myTaste.com

Cayenne Shrimp & Corn Chowder

Cayenne Shrimp & Corn Chowder

Hello Everyone! I’ll keep tonight’s introduction short as I haven’t got much to say really. This Cayenne Shrimp & Corn Chowder is the perfect comfort food for the wintry days, or even just those cold, rainy nights. It’s easy, hearty, spicy, sweet, slightly creamy, incredibly smoky, and packed with tons of flavour!

Cayenne Shrimp & Corn Chowder

Shrimp is a popular choice for any meal of the day. Be sure and get the right sized shrimp for your recipe Medium-size shrimp are best for soups, for example, because they are easier to eat with a spoon. The best part of this dish though is that you can control the heat levels by adding more or less cayenne and/or paprika, to taste. If you ask me though, I’d say the more the better because that smokiness is the true star in this chowder!

As I was cooking, I realised that the dish was turning out to be more on the orange side rather than yellow. Oops! Nevertheless, before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Gimmie Some Oven by Ali.

Cayenne Shrimp & Corn Chowder Ingredients

PREP TIME 20 MINS | COOKING TIME 1 HOUR 25 MINS | SERVES 3-4

INGREDIENTS

  • 500g shrimp, heads removed, peeled, and deveined

For the prawn head soup base

  • Shrimp heads and peels
  • 1.5L water
  • 5 garlic cloves, whole
  • 3 celery stalks, roughly chopped
  • 3 dried bay leaves
  • 2 small red onion, quartered
  • 1/2 tbsp salt
  • 1/2 tbsp whole black peppercorns

For the chowder

  • Shrimp meat
  • 400ml coconut milk
  • 1 bag (200g) frozen corn*, thawed
  • 3 celery stalks, sliced
  • 3 large potatoes, peeled and cut into medium-sized cubes
  • 2-3 garlic cloves, minced
  • 1 small red onion, diced
  • 2 tbsp olive oil
  • 2 tsp cayenne pepper powder
  • 2 tsp smoked paprika powder
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and ground black pepper, to taste
  • Chopped spring onions, to garnish

* Alternatively, you can also use fresh corn or canned corn for this recipe; whichever is readily available for you.

METHOD

  1. Prawn Head Soup Base: Add all the ingredients to a large heavy-bottomed pot. Bring to a boil over high heat. Once boiling, turn the heat down to a slow simmer. Make sure to press down on the heads and peels as it simmers away to extract as much flavour as you can. Leave it to simmer for about 30 to 45 minutes.
  2. Once done, strain the soup base into a large mixing bowl and set aside.
  3. Chowder: In the same heavy-bottomed pot, heat olive oil over medium-high. Add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions, cooking until they soften, about 1-2 minutes.
  4. Add the sliced celery and potatoes to the pot, together with the spices, herbs and season with ground black pepper. Stir and cook for about a minute before adding in the prawn head soup base to the mixture. Bring to a rapid boil.
  5. Once boiling, turn the heat down to low so that the soup reduces to a slow simmer. Simmer away for 10 to 15 minutes, covered. Slowly add in half of the coconut milk and bring back to a slow simmer. Check and stir occasionally to avoid curdles from forming, cooking for a further 5 to 10 minutes. Taste to check if the chowder needs more seasoning or not.
  6. Add in the prawns and thawed sweet corn. If you’re using fresh corn, add them a little earlier to ensure that they are cooked all the way through. Cook for about 5 minutes and then add in the remaining coconut milk. Turn the heat up to medium-high and bring the chowder up to a rapid boil and cook for a further 5 minutes.
  7. Turn the heat off and equally divide the chowder into individual serving bowls. Top with some freshly chopped green onions and serve immediately while hot. Best with a crusty baguette on the side. Enjoy!

Cayenne Shrimp & Corn Chowder

Cayenne Shrimp & Corn Chowder

BON APPÉTIT

– Ally xx

myTaste.com

Vegan Turmeric, Chickpea, and Sweet Potato Stew

Vegan Turmeric, Chickpea, and Sweet Potato Stew

Hello Everyone! I’ll keep tonight’s introduction short, and so, on to the recipe! This glowing Turmeric, Chickpea, and Sweet Potato Stew is hearty, spicy, creamy, nutrient-rich, and delicious! The addition of pineapple juice in the stew adds a hint of sweetness and slightly enhances the flavour of the overall dish that pairs nicely with the coconut milk.

It’s the perfect comfort food for the cold weather months. Having said that, it’s probably not an ideal dish to whip up in the tropics, especially during the summer time *cheeky grin*

Vegan Turmeric, Chickpea, and Sweet Potato Stew

Before we dive into tonight’s recipe, please take the time to check out the original recipe I followed for reference, over on Yup, it’s Vegan by Shannon. It’s dairy-free, gluten-free, grain-free, and vegan/vegetarian altogether (that is if you skip the garlic-malunggay toast on the side)!

Vegan Turmeric, Chickpea, and Sweet Potato Stew Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

3 garlic cloves, minced
2 pcs dried bay leaves
2 small-sized sweet potato, peeled and cubed
1 small red bird’s eye chilli, finely minced
1 small red onion, diced
2 cups water or vegetable stock
1 & 1/2 cups cooked chickpeas
1 & 1/2 cups full-fat coconut milk
1/2 cup pineapple juice (fresh or if store-bought, with no added sugar)
2 tbsp freshly squeezed lime juice
1 & 1/2 tbsp fresh turmeric, grated
1 tbsp coconut oil
1 tbsp fresh ginger, grated
1/2 tbsp yellow curry powder
2 tsp light soy sauce
1 tsp turmeric powder
Blanched kale leaves, roughly chopped to garnish
Salt and freshly ground black pepper, to taste

METHOD

  1. Add the coconut oil in a large heavy-bottomed pot over medium heat. When the oil starts to shimmer, add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions, chillies, ginger, turmeric, and dried bay leaves, stirring often, until they soften, about 1-2 minutes.
  2. Add the sweet potatoes into the pot, together with the curry and turmeric powder. Season with salt and freshly ground black pepper, to taste, and then give it a good mix, cooking for about a minute or two.
  3. Add the water or vegetable stock and bring to a gentle boiling. Once boiling, add in the pineapple juice, and half of the coconut milk and bring back to a gentle boil before reducing the heat to a steady simmer. Cover the pot and leave to cook for about 15 to 20 minutes, or until the sweet potatoes are cooked through.
  4. If desired, use a fork to mash up some of the sweet potatoes to thicken the stew slightly. Stir in the cooked chickpeas, lime juice, soy sauce, and the remaining coconut milk. Let it simmer, partially covered, for 5 to 10 more minutes.
  5. Check and taste to see if the stew needs additional seasoning. If so, season with a touch more salt, freshly ground black pepper, and lime juice.
  6. Once done, top with some blanched kale and fresh chillies. Serve hot with some garlic-malunggay bread slices on the side (optional). Enjoy!

Vegan Turmeric, Chickpea, and Sweet Potato Stew

Note: The sweet potatoes in this stew makes it nice and hearty on its own, but it is also lovely served with jasmine rice. Feel free to add other stew-friendly vegetables too, such as cauliflower or other leafy greens like how I added kale to mine.

BON APPÉTIT

– Ally xx

myTaste.com

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

Hello Everyone! I remember the first time I came across this dish; I was on the phone with my Dad asking him what he would like to eat for the upcoming week before his trip back here to the Philippines. He doesn’t get to eat much home-cooked Filipino food in Indonesia so every time he’s back home, I make sure to include in our weekly menu the things that he wants to eat, even if it is against his diet *facepalm*

One of the dishes he mentioned was Chicken Halang Halang. “What?” I said in confusion as I have never heard of this dish before. The way my dad explained it to me was “it’s like the Visayan version of Chicken Adobo.” But it is actually far from that. This dish more closely represents a cross between Tinolang Manok and Ginataang Manok.

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

Halang Halang is a Visayan dish where your choice of meat is stewed in a spicy coconut milk sauce. The word halang when directly translated to English, means spicy because of the use of chillies as one of the main ingredients in this dish. So essentially, the dish is called, in English, “Spicy Spicy” *cheeky grin* The coconut milk maintains the creaminess and richness of the dish while it tempers the spiciness of the chillies. It also has a hint of lemongrass, making the dish amazingly aromatic and taste super fresh.

Like most dishes, there are endless possibilities in making Halang Halang. I decided to attempt this dish using fresh King Mackerel steaks that I bought at the markets before we went into Enhanced Community Quarantine. It is definitely an exceptional dish that you can serve at home on a regular basis.

Delicious, no fuss, and easy to make.

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk) Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | SERVES 6

INGREDIENTS

For the king mackerel steaks

  • 6 large King Mackerel steaks
  • 3 tbsp coconut oil
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp yellow curry powder

For the halang halang gravy

  • 5 garlic cloves, minced
  • 3 stalks lemongrass, lightly pounded
  • 2 small red bird’s eye chilli, sliced
  • 1 large green chilli, sliced
  • 1 small red onion, diced
  • 1 thumb-sized ginger, julienned
  • 1 thumb-sized turmeric, julienned
  • 1 can (400ml) coconut milk
  • 3 tbsp fish sauce
  • Handful of chilli leaves

METHOD

  1. Combine the seasonings and spices in a small bowl. Generously rub the spices into the fish steaks, making sure to cover all sides. Leave to sit for about 10 minutes.
  2. In a large frying pan, heat 3 tablespoons of coconut oil over medium high. Make sure that the pan is scorching hot, but not smoking, before putting the fish in as this will prevent the steaks from sticking to the pan.
  3. Carefully place the steaks into the pan and fry for about 3 minutes per side, or until lightly browned to seal in all the flavours. Depending on the size of your frying pan, or the size of your steaks, you may need to work in batches. Once done, transfer to a plate lined with a paper towel to soak up any excess grease.
  4. Turn the heat down to medium. In the same frying pan, sauté the garlic, onion, ginger, turmeric, and chillies until golden and fragrant, about a minute or two.
  5. Slowly pour in half of the coconut milk into the pan and add the lemongrass stalks. Cover the pan and leave to simmer for about 20 minutes. Check and stir occasionally to avoid curdles from forming.
  6. Pour the remaining coconut milk into the pan and slowly return the king mackerel steaks to the pan. Cover and bring back up to a rapid simmer. Once simmering, turn the heat off and add the chilli leaves.
  7. Transfer to a serving plate and top with extra slices of red and green chillies for an extra kick of spice. Serve with hot steamed rice and enjoy!

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

This dish is guaranteed to tempt you to increase your rice intake. If you plan to stick with just a cup of rice – or just half like myself – make sure that you condition yourself beforehand because there’s a high chance that you’ll give in to the temptation. I know because I did. Oops.

BON APPÉTIT

– Ally xx

myTaste.com

Crispy Sweet & Sour Tofu

Crispy Sweet & Sour Tofu

Hello Everyone and Happy Hump Day! How is it that we’re already halfway into the first month of the year? I know I’ve said this in probably 80% of my posts from last year, and I will most definitely say it again… Time sure does fly by so quickly!

Tofu, or also known as bean curd, is made by curdling fresh soy milk, pressing it into a solid block, and then cooling it – the same traditional way in which dairy cheese is made. It is a good source of plant-based protein and contains all nine essential amino acids. It is also a valuable plant source of iron, calcium, and minerals such as manganese and phosphorus. In addition to this, it also contains magnesium, copper, zinc, and vitamin B1.

Sadly, tofu sometimes get a bad reputation from omnivores, and it’s probably because they are eating tofu that wasn’t cooked or seasoned well in the first place! Tofu is a popular staple ingredient in Thai and Chinese cuisines where it can be cooked in different ways to change its texture from smooth and soft, to crisp and crunchy.

Crispy Sweet & Sour Tofu

Given its neutral taste and range of consistency, tofu has an amazing ability to work with almost all types of flavours and foods. Extra firm tofu is best for baking, grilling, and stir-fries. On the other hand, soft tofu is suitable for sauces, desserts, shakes, and salad dressings. The possibilities are endless and of course, it’s all down to you and your creativity to see where your adventures and experiments take you with tofu!

Tonight I’ll be sharing a super delicious vegetarian dish that’s super simple and quick to put together. You can also easily make this dish vegan by substituting the wild honey for white granulated sugar or maple syrup in the irresistible sweet and sour sauce that will coat the crispy tofu. The trick to getting it nice and crispy? Get rid of the excess moisture and fry it up real nice! No one likes soggy tofu! As always, do head on over to Hot For Food by Lauren Toyota for the original recipe where I drew my inspiration from.

Crispy Sweet & Sour Tofu Ingredients

PREP TIME 20 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the sweet and sour sauce

  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1/3 cup unseasoned rice vinegar
  • 1/4 cup wild honey*
  • 2 tbsp light soy sauce
  • 2 tbsp tomato paste
  • 2 tsp cornstarch, mixed with 2 tsp water
  • 2 tsp vegetable oil
  • 1/2 tsp freshly grated ginger
  • 1/2 tsp chilli flakes/ground, or fresh chilli
  • Salt and freshly ground black pepper, to taste

For the tofu batter

  • 1 block of medium-firm tofu
  • 1 cup all purpose flour
  • 1 cup cold soda water
  • 1 tbsp cornstarch
  • 2 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 3 cups vegetable oil, for frying
  • Thinly sliced green onions, to garnish
  • Toasted sesame seeds, to garnish

* Substitute wild honey for white granulated sugar or maple syrup for a vegan option.

METHOD

  1. Preparing the Tofu: If using tofu from a package, drain and cut into bite-sized cubes. Allow the cubes to sit on a clean tea towel or paper towel to get rid of any excess water. Set aside and in the meantime, prepare the sauce.
  2. Sweet & Sour Sauce: Mix the cornstarch and water in a small bowl. Set aside. Whisk all the sauce ingredients together (except for the garlic, ginger, and chilli), in a small mixing bowl as set aside.
  3. In a small saucepan, heat the vegetable oil over medium-low. Add the minced garlic, grated ginger, and chilli. Sauté for about 30 seconds, until golden and fragrant, being careful not to burn the garlic and ginger.
  4. Add the sauce mixture to the saucepan and whisk together until just bubbling. Once bubbling, whisk in the cornstarch and water mixture to the sauce. Continue to whisk frequently for 10 to 12 minutes until the sauce has thickened and reduced. Once done, remove from the heat and set aside while preparing the crispy tofu.
  5. Crispy Tofu: In a heavy-bottomed pot, heat the 3 cups of vegetable oil to about 180C to 185C (or 355F to 365F).
  6. Prepare the batter by whisking the flour, cornstarch, sea salt, garlic powder, sesame seeds, and black pepper in a large mixing bowl. Do not add the cold soda water until your frying oil is ready. When you’re ready to fry, stir in the cold soda water to the flour mixture and mix well. If the mixture is too thin, add a little bit more flour and combine. The batter should have a smooth and slightly thick consistency – like pancake batter. You want it to stick and coat the cubes of tofu.
  7. Place the tofu cubes in the batter and toss to coat evenly. Delicately drop each cube one at a time into the frying oil. Fry in batches of 5 to 6 pieces (more or less depending on the size of your pot), just be careful to not overcrowd the pot. Fry for 2 to 2.5 minutes, until golden. If some stick together, your can gently separate them in the frying oil using a slotted fryer spoon. Once done, let them sit on a paper towel to absorb the excess oil. Continue this process with the remaining tofu cubes.
  8. Serve: Heat up the sauce again if needed before serving. In 2 to 3 batches, you can evenly coat the crispy tofu with the sauce by tossing them together in a large bowl. Plate up, drizzle with a touch of sesame oil, and garnish with spring onion.
  9. Serve and enjoy immediately over steamed rice or any vegetables of your choice!

Crispy Sweet & Sour Tofu

Notes:
If you’d rather bake the tofu instead of frying for a healthier alternative, toss the cubes in about 2 tablespoons of cornstarch in a large bowl. Lay them out evenly on a large parchment-lined baking sheet and bake in a preheated oven (425F, 220C or gas mark 7), for 30 to 40 minutes, until crispy and golden brown. Finish by coating in warm sweet and sour sauce right before serving.

Crispy Sweet & Sour Tofu

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Chipotle Vegetarian Mafalde Soup

Spicy Chipotle Vegetarian Mafalde Soup

Hello Everyone! Unfortunately it’s snap back to reality, (oh there goes gravity) for all (some?) of us. I hope everyone enjoyed their Christmas and New Year break, and y’all are ready to tackle what 2020 has in store for you! I’m going to keep the introduction short only because I saved a little something for last in this post for tonight. It has become a tradition that I do every beginning of year on the blog, for you guys to get the chance to know more about me on a personal level. So if you want to go ahead and read it, continue scrolling after you’ve had a read through the recipe of course!

Since towards the end of 2019, I have been slowly cutting down on my meat intake, specifically beef and pork (with very rare cheat/naughty days). I still ate chicken and seafood though and this year I am going to attempt to, if not completely cut out then, at least reduce my intake of chicken. I don’t think I’ll ever be able to fully go vegetarian, ever, but I think I can survive a couple of days a week of being completely vegetarian.

Spicy Chipotle Vegetarian Mafalde Soup

The original recipe by Rachael Ray over on Rachael Ray Mag, that inspired me to make and share this dish with you tonight is far from being vegetarian. I painfully ditched the ground beef and Italian sausages from the recipe and instead loaded the dish up with hearty and flavourful vegetables such as portobello or swiss brown mushrooms, eggplant, celery, and carrots. Just as delicious as Italian sausages *cries internally*! Of course, don’t forget to substitute the chicken stock out for veggie stock instead. However, if you’re a meat lover, then by all means go ahead and follow Rachael Ray’s recipe.

(Apologies, the intro ended up being much longer than I had anticipated when I said that I’d keep it short *cheeky grin*)

Spicy Chipotle Vegetarian Mafalde Soup Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 4*

* Serves 4 as a main, 8 as a side dish or starter.

INGREDIENTS

For the soup

  • 250g Mafalde pasta**
  • 250g portobello or swiss brown mushrooms, sliced
  • 1L vegetable stock
  • 1 can (400g) whole tomatoes
  • 2 cups passata or tomato purée
  • 3 chipotle peppers in adobo sauce, sliced or minced
  • 2-3 dried bay leaves
  • 2-3 garlic cloves, minced
  • 1 celery stalk, sliced
  • 1 large Lebanese eggplant, diced
  • 1 small carrot, peeled and diced
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste

For the cheese mixture

  • 1 cup mascarpone cheese
  • 1/4 cup heavy cream, or crème fraîche
  • Freshly grated Parmigiano-Reggiano

To garnish & serve with

  • Handful of fresh basil leaves, torn
  • Garlic bread, on the side

** Mafaldine, also known as Reginette or simply Mafalda or Mafalde, is a type of ribbon-shaped pasta. It is flat and wide, usually about 1cm in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. If not available in your local grocers, then by all means you can use lasagna sheets as stated in the original recipe, or any other shaped pasta.

METHOD

  1. Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta to the boiling water and cook until a few minutes shy of the package directions. In my case, package states 13 minutes, so I cooked them for 10 minutes. Drain, rinse under cold water, and then set aside.
  2. Cheese Mixture: In a medium-sized mixing bowl, mix the mascarpone, parm, and cream together. Season with a touch of salt and then set aside.
  3. Soup: In a soup pot or heavy duty Dutch oven, heat olive oil over medium-high. Sauté the minced garlic until golden brown and fragrant, about 30 seconds. Add the sliced onions and cook until soft, a further 30 to 45 seconds. Add the chopped celery stalks and carrots, and season with salt and pepper to taste. Cook for a further 2 minutes. Add the mushrooms and eggplant in together with the dried thyme, dried bay leaves, and chipotle peppers. Cook for a further minute.
  4. Pour the canned tomatoes, passata, and vegetable stock over the sautéd vegetables, and give it a good stir. Reduce the heat down to medium-low. Cover and leave to simmer for about 15 minutes to allow the flavours to meld. Check and stir occasionally. After about 15 minutes, add the cooked Mafalde pasta to the pot and cook until al dente, about 3 minutes.
  5. Serve: Once done transfer to individual soup bowls. Top each serving with a fat dollop of the cheese mixture and garnish with basil leaves.
  6. Serve with hot, steamy, and crusty garlic bread on the side. I used leftover wholemeal bread slices that was sitting in our pantry and made a garlic-malunggay butter spread for it. Enjoy!

Spicy Chipotle Vegetarian Mafalde Soup

Spicy Chipotle Vegetarian Mafalde Soup

BON APPÉTIT

Now as promised at the beginning of this post:

Most people make resolutions and either keep them or forget about them after the first month. I personally have never made any resolutions ever only because, knowing myself, I’d never stick to them. It was only until recently (two years ago to be exact), that I started living by an intention in mind on how I would go about to tackle the year ahead. Last year, it was to:

Go with the flow. Force nothing. Let it happen.
Trusting that whichever way it goes, it’s for the best.

Sometimes I scare myself for how true my intention played out for the year. I entered 2019 with challenges I hadn’t overcome from the previous year, and in time, with this intention I had set, I overcame those challenges. It may not have turned out the way I had originally planned, but I believe that it was for the best.

You see, when I left my job in Brunei, it was because I had a job waiting for me in Australia. Unfortunately I fell short when it came to acquiring a visa to go and work there. With that, I gave up my opportunity to go to Australia. I decided to just go with the flow and see where I’d go next; maybe Australia wasn’t meant for me. Just yet.

I decided to find work here in the Philippines. It wasn’t easy. I was unemployed for 7-8 months and running on the little savings that I had to support not only myself, but my Mom and my sister. It was hard because we were basically starting from scratch having just moved away for good from Brunei. I was starting to fall into a bad place, mentally. I questioned myself and my abilities. I questioned why I couldn’t land a job. Every interview I went to had such promising things to say, not only about my skills and abilities, but my personality as well. But I always fell short in the end. There was always the better candidate. But by God’s grace, I finally landed a job after more than a hundred applications. Finally someone who believed in my capabilities rather than being threatened by them.

I was finally back on my feet. But nothing, nothing. Nothing could have prepared me for the ultimate challenge that was unexpectedly thrown at me. The heavens gained a warm and kind-hearted angel. That angel is Mother. I’m not going to get into much detail on this topic, but all I can say is that it wasn’t until this that I realised why I ended up not going to Australia for work and landed a job here instead. It was so that I could spend the remaining time my Mom had left in this world with her, by her side, up to her last breath.

Towards the end of 2019 (actually just about 2 weeks ago), I was scrolling through Facebook one day and came across this post that my cousin shared:

2020

It really resonated with me. God did make me strong for the challenges I faced this 2019. Even though losing a loved one, especially a mother, comes with so much pain, He has already blessed me with a very unexpected gift before 2019 ended. So I believe and trust that He will push through with His plans for me, to make me happy for 2020.

And now I also truly believe that ending up here in the Philippines instead of going to Australia, was the for the best.

My goal for 2020 is to be happy, no matter what.

– Ally xx

myTaste.com

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

Hello Everyone and a very Happy New Year to all! I’m pleased to let everyone know that Amcarmen’s Kitchen is officially back from its hiatus to bring you some exciting recipes and dishes for 2020! As you know, or I guess, as my loyal/long-time followers know, every year I set a new theme for the blog.

Last year was all about cooking with fruits, be it a savoury or sweet dish; and then every month I’d feature a different fruit. What I absolutely enjoyed about last year’s theme was discovering unique ways of cooking with fruit in savoury dishes. My favourite dish from last year would have to be the very latest post I shared: Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas. I just love the tang and sweetness the mangosteen fruit brought to the dish!

Tilapia with Spicy Red Pepper Sauce

For now, I won’t reveal the overall theme for this year to you guys just yet, only because I want to see how many of you out there can guess it. I’m honestly not too sure if it will be that obvious, so I’ll give it a few months or so before I actually let you guys in, on the theme.

Tonight’s recipe is something that you can whip up in 30 minutes (or less really), which means that it’s great for a hearty and warm weeknight dinner at home if time isn’t on your side. It can be served over steamed rice or pasta – the choice is yours! But before we dive into tonight’s recipe, please take the time to check out the original where I adapted my take on this recipe by Rachael Ray over on Rachael Ray Mag.

Tilapia with Spicy Red Pepper Sauce Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

  • 6 tilapia fillets (about 150g per fillet)
  • 1 can (400g) diced tomatoes
  • 4 garlic cloves, minced
  • 2 red bird’s eye chillies, minced
  • 1 large brown onion, halved and thinly sliced
  • 1 large red bell pepper (capsicum), thinly sliced
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp baby capers in brine, rinsed and drained
  • 1 tbsp sliced black olives in brine, rinsed and drained
  • 1 tbsp dried thyme
  • 2 tsp turmeric powder
  • Freshly squeezed lemon juice (about half a lemon’s worth)
  • Parsley or spring onion, to garnish
  • Salt and freshly ground black pepper, to taste

METHOD

  1. Season the fish with salt, pepper, turmeric powder, and lemon juice. Set aside.
  2. In a large nonstick skillet, heat olive oil over medium-high. Sauté the minced garlic until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the sliced onions, chillies, and bell pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
  3. Add the canned tomatoes and its juices, together with the capers, olives, and thyme. Season with salt and pepper according to taste. Reduce the heat down to medium-low. Cover and leave to simmer for about 15 minutes to allow the flavours to meld. Check and stir occasionally.
  4. After about 15 minutes, nestle the seasoned fish fillets into the red pepper sauce. Cover and cook until the fish flakes easily, about 5 minutes. Once done, turn the heat off and serve immediately with rice or pasta.
  5. Garnish with fresh parsley or sliced spring onions. Enjoy!

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

BON APPÉTIT

– Ally xx

myTaste.com

Fudgy Avocado-Chilli Brownies

Fudgy Avocado-Chilli Brownies

Hello Everyone! Firstly, apologies for not getting this post up last week as originally planned. It has been a crazy hectic week with early days and late nights in the office – even working the weekends ‘til late to meet deadlines for an event that our department/team organised on this day just last week. So because of that, I barely had any time to sit down and comfortably write this post with a stress-free state of mind. Having said that, here I am, back on track again to share a deliciously (healthy?) dessert that’s sure to knock your socks off!

The first time I experienced a Chilli-Chocolate flavour combination was when I was still studying in Sydney for my Bachelor’s of Design Degree. I remember I was at Circular Quay with a friend, and one of the gelato stalls there (can’t remember the name) was having a chocolate gelato fest! I clearly remember the difficulty I had in choosing a chocolate flavour out of the possible 10 or 15 they had available. For those of you who don’t know me, I like my chocolate like how I like my men – dark. Just kidding – I just wanted to say that. I have no particular preferences on skin colour or race when it comes to men. Tangent aside; I’m just not very fond of milk or white chocolate unless I really REALLY crave for it. Well technically I’m not very fond of chocolate altogether unless I really want something chocolatey for dessert.

Fudgy Avocado-Chilli Brownies

Finally getting back to the original story, I remember having doubts on choosing just a regular Dark Chocolate Gelato, or one called Death by Chocolate which was essentially the Dark Chocolate Gelato, but with chilli in it. Me being adventurous to a certain extent (hey we all gotta draw a line somewhere!), I decided to go for the Death by Chocolate since never had I ever, up until that moment of course, tried the pairing of chilli and chocolate before. Boom. My life changed. It was a magical moment. The subtle yet just enough kick of heat that played on my tongue together with the cold creamy gelato that was slightly sweet and slightly bitter at the same time was to die for. It truly did live up to its name – Death by Chocolate. Ever since then, Chilli and Chocolate became my new best friends.

So what about Chocolate and Avocado? How did they also become my new best friends? Well, a couple of years back, when I was still studying abroad, I was out having a weekend (or maybe it was a weekday during the winter holidays) brunch with some of the people/friends I lived with. We went to a place known as Rustic Pearl in Surry Hills. When we were ordering our drinks to start off with, I was super curious about their Chocomolé Smoothie – Chocolate and Guacamole I presumed from its name after reading “with avocado and cocoa.” As usual, I was being my adventurous self and decided to try this foreign-to-me flavour pairing of Avocado and Chocolate. Did it change my life? Why yes. Yes it did. I still can’t quite describe the sensation nor taste of the pairing, but I absolutely love it.

Fudgy Avocado-Chilli Brownies

Therefore, Avocado, Dark Chocolate, and Chilli? Explosive. Every time I want to be adventurous and try something new when it came to gelato flavours, I always say to myself, “no, you need Avocado and Dark Chocolate-Chilli Gelato.” I had been craving brownies for the longest time ever, and this was the perfect opportunity to whip them up and feature them on the blog since it fit with the theme I made it fit with the theme by incorporating avocados into them. These brownies are dense, thick, fudgy, and rich. The frosting though compliments the richness perfectly since it is light in flavour. Yes the frosting tastes like avocado, and no, the brownies do not even if they have avocado mixed into them.

Anyway, apologies for the super long introduction – hope it made up for not posting last week *cheeky grin* but before we pop on over to the recipe below, please do check out the original recipe by Jessica over on How Sweet Eats.

Fudgy Avocado-Chilli Brownies Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | MAKES 12 BROWNIES

INGREDIENTS

For the brownie batter

  • 2 large ripe avocados, peeled, pitted, and mashed
  • 2 large free-range eggs
  • 1-2 red bird’s eye chillies, minced
  • 200g high-quality dark chocolate, melted
  • 50g high-quality dark chocolate, roughly chopped
  • 3/4 cup all-purpose/plain flour
  • 1/2 cup white granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tbsp extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For to avocado frosting

  • 1 large ripe avocado, peeled, pitted, and mashed
  • 2 & 1/2 cups confectioiner’s sugar
  • 1/4 tsp vanilla extract

METHOD

  1. Preheat oven to 180C (350F or gas mark 4), and generously grease a 9in x 13in baking dish with unsalted butter or non-stick cooking spray.
  2. Fudgy Brownies: Whisk the mashed avocados, melted chocolate, and minced chillies in a large mixing bowl before adding in the white granulated sugar. Whisk again until well combined. Add in the eggs, together with the vanilla extract and mix well.
  3. Sift in the plain flour, cocoa powder, baking powder, and salt into the avocado-chocolate mixture. Mix with a large spoon until JUST combined – be careful as to not overmix the batter.
  4. Stir in the extra virgin olive oil until it is well distributed into the batter and is somewhat smooth in consistency. Gently fold in the chopped chocolate, and then spread onto the prepared baking dish.
  5. Bake for 28-32 minutes, or until the middle has set. You can check this by inserting a toothpick into the centre. If it comes out clean, then the brownies are done. Remove from the oven and set aside for it to completely cool down.
  6. Avocado Frosting: Add the mashed avocado and vanilla extract into a medium-sized mixing bowl. Whisk until combined. Slowly incorporate the confectioner’s sugar into the avocado mixture and whisk until a smooth frosting forms.
  7. Frost the brownies once they have cooled down and top with extra chopped chocolate bits and chilli slices for an added extra kick of heat. Serve and enjoy immediately!

Fudgy Avocado-Chilli Brownies

Tip: If you’re going to pop them in the fridge to eat the next day, and the succeeding days to come, I recommend letting them come back up to room temperature before eating them. They can be even denser and slightly dry after coming out of the fridge.

Fudgy Avocado-Chilli Brownies

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Garlic Prawn & Avocado Fettuccine

Spicy Garlic Prawn & Avocado Fettuccine

Hello Everyone! So once again, I’ve been feeling a little under the weather since towards the end of last week. I think it’s because I got rained (drizzled) on and just been feeling cold ever since. Started with an itchy throat, then a runny nose. I had a mild fever just two days ago but thank goodness I’m starting to feel a little better! Apologies in advance if this post contains a lot of typos or obvious grammatical errors – my brain is not fully functional at the moment.

But that aside, a new month can only mean one thing right? It’s time to experiment and play around with a new fruit on the blog! For the month of July, I’ll be featuring one of my favourite (well to be honest, almost everything is a favourite of mine *cheeky grin*) fruits of all time – Avocado! The last time I featured a month of avocado recipes was back in 2017 if not mistaken. You can click here to see what I got up to with avocados back then.

Avocados can be such an unpredictable b*tch at times – you can never win with them! If I knew I was going to cook/use the avocados on the same day I bought them, I would ask the lady who sells them if the ones I’ve picked are ripe and ready for that day. I still pick those that are slightly firm when gently squeezed. I never ever pick the soft ones! If I knew I was going to only use them the next day, she’d pick the ones that are a little less ripe for me – those that are still green, slightly browned. Here are some tips from Love One Today on how to check for the ripeness of avocados.

How to Differentiate the Ripeness of an Avocado

Besides being super unpredictable, avocados are known for several proven health benefits:

Avocados are Incredibly Nutritious

They contain a wide variety of nutrients, including 20 different vitamins and minerals. Here is a list of some of the most abundant nutrients found in a single 100-gram serving:

  • Vitamin K: 26% of the daily value
  • Folate: 20% of the daily value
  • Vitamin C: 17% of the daily value
  • Potassium: 14% of the daily value
  • Vitamin B5: 14% of the daily value
  • Vitamin B6: 13% of the daily value
  • Vitamin E: 10% of the daily value
  • Avocados also contain small amounts of magnesium, manganese, copper, iron, zinc, phosphorous, and vitamins A, B1 (thiamine), B2 (riboflavin), and B3 (niacin).
  • Although avocados contain carbs, 78% of those are fibre. So basically only 22% are actually carbs, making this a low-carb friendly plant food.
  • Avocados do not contain any cholesterol or sodium and are low in saturated fat.

Fat Content in Avocados may help you Absorb Nutrients from Plant Foods

When it comes to nutrients, your intake is not the only thing that matters. What’s also important is that you need to be able to absorb these nutrients into your body, where they can be used. Some nutrients are fat-soluble, meaning that they need to be combined with fat in order to be utilised.

So, not only are avocados highly nutritious, they can dramatically increase the nutrient value of other plant foods that you eat. This is all the more a very good reason to always include a healthy fat source, such as the avocado (or avocado oil), when you eat your veggies. Without it, a lot of the beneficial plant nutrients will go to waste.

Avocados are Loaded with Powerful Antioxidants that can Protect your Eyes

Not only do avocados increase antioxidant absorption from other foods, they are also high in antioxidants themselves, two of which, namely carotenoids lutein and zeaxanthin, as incredibly important for our long term eye health.

Spicy Garlic Prawn & Avocado Fettuccine

Eating Avocados may help you Lose Weight

Avocados are weight-loss friendly. They keep you full longer and may help you naturally eat fewer calories, making it easier for you to stick to healthy eating habits. As stated before, avocados are also high in fibre and very low in carbs, two attributes that should help promote healthy weight loss – if considering the context of a healthy, real-food-based diet.

And lastly for the #avocadohaters *cheeky grin*

Avocados are Delicious and Easy to Incorporate into your Diet!

Not only are they beneficial to our health, they’re also super delicious and go with many types of food. They have a creamy, rich, and fatty texture. You can easily add them to salads or pasta, spread them on toast, use as a dip for chips, or simply scoop them out with a spoon and eat them plain!

If you want to read up more on the many health benefits that avocados have to offer, you can head on over to Healthline.

But before you head on over to the recipe below, please check out the original recipe for Shrimp & Avocado Pasta by Kevin & Amanda.

Spicy Garlic Prawn & Avocado Fettuccine Ingredients

PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

For the avocado and Parmesan ‘sauce’

  • 1 medium-sized ripe avocado
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper, to taste

For the spicy garlic prawns

  • 250g large tiger prawns, heads removed, deshelled, and deveined*
  • 30g unsalted butter
  • 5 garlic cloves, minced
  • 2 stalks scallions, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground chilli, or more if you want it spicier
  • Sea salt and freshly ground black pepper, to taste
  • 250g fettuccine pasta, uncooked**
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 small ripe avocado, diced
  • Parmesan cheese, for serving (optional)

*A quarter kilo gave us 4 large tiger prawns, plus 1 extra because the lady who sells them was nice enough to add one in when my Mom asked for it *cheeky grin*. Save the heads and shells to use as a base for soups, broths, or sauces. If not using immediately, place in a zip-lock bag and pop it into the freezer. Keeps frozen for up to 3 months.

**Or you can use any type of pasta – whatever you have readily available in your pantry!

METHOD

  1. Avocado ‘Sauce’: Cut the medium-sized avocado in half, lengthwise. Remove the pit and discard – or if you have a green thumb, you’ll know what to do with it. Using a spoon, scoop out the flesh from both halves of the avocado from its skin, and place in a medium-sized mixing bowl.
  2. Add the Parmesan cheese, lemon juice, and olive oil. Smash and mix together until well combined. Season with sea salt and freshly ground black pepper, to taste. Set aside.
  3. Meanwhile, bring a large pot of water with a teaspoon of sea salt to a boil. Add the fettuccine pasta and cook according to package directions until al dente.

Tip: In cases like these, I like to undercook my pasta by 2 to 3 minutes. The reason being is that I will then add the cooked pasta to the frying pan of garlic prawns, which will continue to cook the pasta. If I had pushed it to the max when boiling, I’ll end up with super soft pasta.

  1. Spicy Garlic Prawns: While the pasta is cooking away, add the butter and olive oil to a medium-sized frying pan over medium heat. Add the minced garlic and sauté for about 30 seconds until golden brown and fragrant.
  2. Add the prawns and cook until they turn pink, about 2 minutes per side, then add the chopped scallions and ground chilli. Mix to combine.
  3. Quickly add the pasta from the pot of boiling water, to the garlic prawns, followed by the avocado sauce. Give it a good mix and then throw in the sliced sun-dried tomatoes.
  4. Turn the heat off and let it cook for a further minute before plating up.
  5. Sprinkle more Parmesan cheese on top and garnish with the diced avocados. Serve hot and enjoy!

Spicy Garlic Prawn & Avocado Fettuccine

Tip: The nutrients in avocado can oxidise and turn brown soon after cutting into it and exposing its flesh. The trick to slowing down the oxidation process and preventing them from browning quickly is to add a squeeze of lemon or lime juice.

Now, this may not be one of the prettiest dishes I’ve plated up for the year – I don’t know, I just don’t like how the colour of the diced avocados blended in with the colour of the pasta. The green didn’t quite pop out as much as I would’ve liked it to. Besides the prawns, everything else looked a bit monotonous in my opinion. Nonetheless, despite its look, it was a great tasting dish! I mean, you honestly can’t go wrong with the classic taste of garlicky and lemony prawns can you? What more when it’s paired with pasta and a creamy avocado and parmesan sauce? And that added kick of spice? BOOM!

Spicy Garlic Prawn & Avocado Fettuccine

BON APPÉTIT

– Ally xx

myTaste.com