Here is what gave me the idea of starting this blog.
The Spaghetti Aglio e Olio that shall rest in peace, in a Mustafa polybag in some trash bin in Singapore!
I first ate Aglio e Olio, consciously, in Singapore recently. I took an instant liking to it. It's a very simple recipe any normal person could make. Almost simple like Maggi (which by the way, I also have a talent to destroy)
So Aglio e Olio only requires boiled spaghetti 'a la dente', as the Italians say, garlic pieces and olive oil. The other fancy elements include Parmesan cheese and Parsley (all this if you can get the basic recipe correct)
In my case, I started off alright. Boiled spaghetti to a reasonable softness. Fried garlic in olive oil with red chilli flakes (exactly as the recipe suggested). Then I added water from the boiled spaghetti into the oil+garlic+chilli flake combination, to make like a garlic sauce. I thought I was successful already.
But I am still clueless, as to, at what point, what went wrong and the spaghetti didn't turn out to be Aglio-e-olio, but just algio-burnt-olio-turned-black-and-ugly!
Like this...
Note to myself: Make sure that the spaghetti is really "a la dente". Only correctly pronouncing a fancy name in a foreign language isn't enough.
The Spaghetti Aglio e Olio that shall rest in peace, in a Mustafa polybag in some trash bin in Singapore!
I first ate Aglio e Olio, consciously, in Singapore recently. I took an instant liking to it. It's a very simple recipe any normal person could make. Almost simple like Maggi (which by the way, I also have a talent to destroy)
So Aglio e Olio only requires boiled spaghetti 'a la dente', as the Italians say, garlic pieces and olive oil. The other fancy elements include Parmesan cheese and Parsley (all this if you can get the basic recipe correct)
In my case, I started off alright. Boiled spaghetti to a reasonable softness. Fried garlic in olive oil with red chilli flakes (exactly as the recipe suggested). Then I added water from the boiled spaghetti into the oil+garlic+chilli flake combination, to make like a garlic sauce. I thought I was successful already.
But I am still clueless, as to, at what point, what went wrong and the spaghetti didn't turn out to be Aglio-e-olio, but just algio-burnt-olio-turned-black-and-ugly!
Like this...
Obviously rather than re-creating this horror for myself and wasting half of my Saturday morning, I would rather spend $12.5 and buy a good plate of Spaghetti Aglio-e-Olio. But no, the female ego inside me is hurt, and hurt really big this time, that it's enough. That I have had enough of kitchen disasters now. That this can't go on anymore. I am a 20-something something.. one day turning 30, and I can't be an embarrassment to my own self, and I need to stop these everyday misadventures from taking place.
Especially because I come from a family where all women are so Master Chefs in the kitchens. The bar is set too high.
Note to myself: Make sure that the spaghetti is really "a la dente". Only correctly pronouncing a fancy name in a foreign language isn't enough.
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