Spiced spaghetti

Today’s dish is very ordinary. So I shall spice n localised it to be extraordinary.  I’ll like to share as I’ve always enjoyed cooking it. It’s very methodical,  my family loves and would slurp it up till plate is cleaned. 🙂

Another thing about it is a one pot dish, with lesser washing of pots. The taste is balanced, with twinge of sour, sweet, tangy, spicy, al dente, crunchy and slurpy.  It’s got carbs, proteins n lots of veg nutrients as well.

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a bad hair day in Scotland

Ingredients

Pasta, broccoli, cherry tomatoes, carrots, tomato puree, onions minced pork

1) Boil pot of water,

A) Scald the broccoli for use later.

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B) Scald carrots for use later

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C) Boil the pasta  till al dente.

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2) In the wok, heat up some oil, then fry the onions till fragrant.

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3) Add marinated minced pork and fry till the pink turn to white. Pork was marinated earlier with salt n pepper, fish sauce, cinnamon powder.

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4) Add in can of tomato puree.

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5)  Add chopped scalded carrots.

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6)  Add  scalded broccoli.

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7) Refill the empty can with water used to boil noodles, carrots n broccoli. Add into wok for more gravy.

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8) Plate up, I would add white truffles olive oil to the noodles for added flavor.

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9)  Add much gravy mix onto noodles.

10) Intentionally cooked more to keep for another day.

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11) A satisfying meal is ready, come eat! I like to spice up with Tabasco and Sun dried sour spicy tomato. Enjoy…

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