I ran out of ideas what to cook. I was on detox and my creative juices were drying up. It was salads for the first two days and a mish mash of other dishes for the next two days. I spotted a half bottle of Lee Kum Kee Spare Rib Sauce in the fridge and that gave me an idea.
There was a packet of organic pasta lying on my kitchen rack for more than a year. I checked the expiry date and it said best before 13 October 2013. Oh! That is very close isn't it? And I had a green capsicum in the fridge, the odd one out leftover from my Flamenco Eggs. And then there was this head of cabbage I bought a week ago. Good thing cabbage keeps well. There was also a stick of carrot that was going soft.
I used thinly sliced pork loin for this pasta dish as that was what I had. I seasoned the meat with a tablespoon of the spare rib sauce overnight just to speed things up when I want to cook. The next day, it was just a matter of putting everything together. I would say that it tasted pretty good with a generous sprinkling of black pepper and some tomato sauce.
Recipe source : Phong Hong's concoction
Serves 4 big eaters :)
- 350 grams pork loin (or chicken fillet), thinly sliced and seasoned with 1 tablespoon of Lee Kum Kee Spare Rib Sauce
- 1 packet spaghetti (500g)
- 2 big onions, thinly sliced
- 4 cloves garlic, minced
- A few leaves of cabbage, torn into smaller pieces
- 1 green capsicum, thinly sliced
- 1 small carrot, thinly sliced carrots
For seasoning (please adjust according to your taste) :
- 2 tablespoons Lee Kum Kee Spare Rib Sauce
- 2 tablespoons tomato sauce
- 2 tablespoons light soya sauce
- black pepper
1. Cook the spaghetti according to packet instructions and set aside.
2. While the pasta is boiling, heat oil in wok and saute the onions until wilted.
3. Add garlic and continue to fry until fragrant.
4. Add meat and fry until the meat is cooked.
5. Add sliced capsicum, carrots and cabbage. Fry for a short while until cabbage is soft.
6. Add spaghetti and seasoning and mix everything evenly.
7. Taste and adjust seasoning.
8. Lastly, add a few dashes of black pepper and mix well.
9. Serve immediately.