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Thursday, 29 May 2014

I made the awful mistake of cutting chilli padi with my bare hands today – as such I am paying the consequences for my foolishness because 5 and a half of my fingers are on fire and I have to intermittently rest them on my handy dandy ice pack. It was a good day though! Made both lunch and dinner today. Reminds me of exchange... Le sigh.

Basil pork and prawn aglio olio

- minced meat
- fish sauce
- white pepper powder
- prawns
- dried basil
- ground black pepper
- pasta of choice
- olive oil
-  garlic, finely minced
- cut chilli padi, without seeds

1. Cook the pasta for 12 minutes with some oil and salt in the pot.
2. Drain the pasta and blanche it to make sure it remains al dante
3. Mix the minced meat with some fish sauce and white pepper
4. Heat the pan up and put in the olive oil. Wait for the oil to heat up before putting in the garlic.
5. After the garlic browns, put in the minced meat. When they are half cooked, throw in the prawns, followed by half of the chilli padi.
6. After the prawns and minced meat are cooked, put in the pasta and mix well. Throw in the rest of the chilli padi. Let simmer for 3-4 minutes

Garlic butter salmon with lemon

- salmon fillet
- salt and pepper
- ground black pepper
- minced garlic
- butter (3 parts)
- lemon juice (2 parts)
- olive oil

1. Season the fillet with salt and pepper and coat in think layer of olive oil.
2. Melt the butter over a bowl of hot water. Add in the minced garlic and the lemon juice.
3. Pour oil into the skillet and cook the side with the skin first. Flip when appropriate. Fillet should not be over cooked and should be removed from the stove once fully cooked.
4. Pour the lemon garlic butter over and around the fish once plated. Grind black pepper on the fillet

Fried salmon skin

Same as the salmon fillet except with more oil and this needs to be pat dry before frying. No lemon, garlic or butter needed.

Baked potato, carrot, onions

- potatoes
- carrots
- onions
- minced garlic
- salt 
- olive oil
- dried basil
- ground black pepper

1. Peel and chop the PTO into appropriate sizes.
2. Pour some oil, salt and pepper into a glass baking pan.
3. Throw the vegetables in with some minced garlic and toss.
4. Drizzle more olive oil over with some salt, black pepper and dried basil.
5. Pre heat over to 250 degrees.
6. Bake for about 30 minutes.

I've also had dissertation meeting (burden slightly lifted) on Tuesday followed by the hilarious Godzilla with Chags, YJ and Ken. So far this week has been good to me, and I leave for HCMC on the 1st can't wait can't wait adventure awaits!!

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