It's very useful to have some pasta lying around in the pantry because when you run out ideas, you can fry up a batch for lunch or dinner.
I was checking my pantry last weekend when I found packets and packets of pasta in my cupboard. I don't know why I stocked up on so many but it's all right because these things keep for a long time.
Seeing that I had a packet of minced meat in the freezer and some leftover capsicum, I decided to fry up some elbow macaroni. Besides capsicum, there was celery and carrots in the fridge and I also used those together with an onion.
When I was growing up, one of the highlights of our family meal was my mum's spaghetti. Oh! We loved that!
My mum's spaghetti sauce is of course way different from the Italian one which explained why I disliked the first ever spaghetti bolognese that I ate at a restaurant. What made it worse was the sprinkling of parmesan cheese which I still find very hard to get used to.
In fact until now I still dislike the original bolognese sauce because my mum's spaghetti sauce is already so deeply entrenched in my head and tastebuds hah..hah...
My mum serves her spaghetti with a lettuce salad which is dressed in warm dressing. Gosh. I should really recreate that one day. Another thing that made my mum's spaghetti so tasty was the tossing of the spaghetti with sauteed onions. Eh, why am I talking about my mum's spaghetti when this post is about macaroni? Ish!
OK lah. Next week I cook spaghetti mummy's style and share the recipe with you. Ah, it can double up as my partner's dinner. Eh, cannot, cannot. The fella does not eat beef. Tsk! Never mind, I cook something else for him hee...hee....
Recipe source : Phong Hong
- 4 cups uncooked elbow macaroni, cooked according to packet instructions.
- 300g minced meat
- 1 carrot, cut into small cubes
- 2 stalks celery, cut into small cubes
- 1 big onion, minced
- 1/4 red, green and yellow capsicum cut into small cubes
Seasoning (mix together)
- 3 tbsp soya sauce
- 1.5 tbsp thick soya sauce
- 2 tbsp tomato ketchup
- 1/2 tsp pepper
1. Heat oil in wok and saute carrot, celery and onion until aromatic.
2. Add minced meat and stir fry until meat changes color. Add some water and simmer until meat is cooked.
3. Add the capsicum and seasoning. Stir to mix.
4. Add the cooked macaroni and stir well until macaroni is coated with seasoning.