I woke up at noon wondering “Is it term break yet?” There were no lectures and I spent the day being a sloth. My notes for the presentation slides for Thursday are still notes in the notebook and the most productive I’ve been today was finishing 3 episodes of K-drama; Pasta.
This was lunch and made after being brainwashed with dozens of aglio olio featured on the K-drama, Pasta, which is obviously, about pasta. And love. Lots of love. Wish I could have that many pretty boys slaving in my kitchen dishing out gourmet dishes (haha!). I didn’t have any spaghetti at hand so I had them with toast. Unsalted butter was used but the taste was lovely nonetheless without any addition of salt.
A rough idea of the recipe (I didn’t take any exact measurements and referred to no recipe in particular).
Garlic Butter Prawns on Toast
- Half a bulb of garlic [essential to my speedy recovery from this cold and tummy ailment I’m having]
- Approx. one tablespoon butter
- A handful of peeled, frozen king prawns – defrosted.
- 2 slices of soy and linseed bread (anything goes, choose what you like. The garlic butter prawns can be paired with pasta or rice.)
Peel and mince garlic. Melt butter in pan, throw garlic in, sautee, throw prawns in, put bread into toaster, turn prawns on the other side, turn off the hob. Let it cook in the remaining heat. This ensures the prawns don’t get overcooked and the butter doesn’t get burnt. When toast pops out, dish the garlic butter onto plate, or you can eat them straight out of the pan ^_^
I sometimes make garlic butter prawns with chilli + ginger and have them with rice. Spicy foods are best with heavier starch to balance it out. You can turn it oriental by substituting butter with vegetable oil and adding a little bit of soy sauce at the end, or have it the Italian way by using olive oil, garlic, and optional seafood to go with regular spaghetti or angel hair pasta.
I remember a franchise back in Malaysia that does aglio oglio with the fiery passion of sambal. At least sambal wasn’t used in the dish, but it was loaded with either chilli powder/chilli oil or a combination of chilli powder and a truckload of tabasco and lots of mixed seafood. I guess wherever a dish is introduced to a new place, it will be a matter of time before the recipe is adjusted to the local taste, just how Malaysian food outlets in the UK are less intense compared to their original counterparts.