
before i dive into wowing about the dish, i have to set the record straight that whilst the idea stemmed from pak law, the man on the ground behind the pasta was sous and pasta chef ben. pak law was inspired by the salted egg crabs that we had at a nearby corner cze char joint and thought it would be a good idea to try the sauce with pasta. after only one experiment, ben managed to get the sauce quite authentic yet managing to get it to sync harmoniously with the pasta. not overly creamy but still maintaining the hint of the traditional salted egg, the dish (done al dente of course) had flavours of heh bee, salted egg, a dash of chilli and slight bitterness of the rocket. switching to fettucine and adding a bit more garlic, the pasta was served up last weekend and was very well received by the regulars of one six b! on top of that all, pak law roasted up an outstanding piece of pork belly and pork meat....crispy crackling and all!

the crumble this time had a nice variation...auntie ta put together dried fruit this time and easily half a bottle of chardonnay into her crumble, resulting in a fruitcake like filling under the awesome crumble. really nice alternative to the usual apple or berry type crumbles and really put me in the mood for the coming holidays! she made so much that we had left overs after dinner..but it was all good. i polished off the rest the next evening for dessert and the following day at lunch! yum!
No comments:
Post a Comment