Sunday, December 18, 2005

Oglio Wheat Spaghetti & Garlicky Backbone Chix

Was too lazieee... to go out since it's real cloudieeeee... So gotta cook something for me rumbling tums. Had nothing much in the house, only some leftovers. After awhile, I came up with this dish. It turned out to be super! And oh... looking at the pic again just make my tummy rumble. But (sigh*), no more leftovers for a second round. Next time I'm gonna do a couple marinations & freeze them!

Ingredients for Oglio Wheat Spaghetti
Wheat Spaghetti or whatever pasta available
1 onion - diced
2 cloves garlic - diced
Cabbage - sliced
Salt & Pepper
1/2 cube Knorr Chix Stock
Extra Virgin Olive Oil

Garlicky Backbone Chix marinate
3 garlics - crushed
some diced onions from top
Weatherford Serendipity Seasoned Salt
Black pepper corn - crushed
Curry powder
Sesame oil

Method for Oglio Wheat Spaghetti
Heat olive oil and fry onions & garlic. add in a pinch pof salt and cube Knorr chicken stock. Fry till fragrant. Add in cooked pasta and mixed. Add in cabbage. Drizzle more extra virgin olive oil & toss. Put aside. btw, the egg can be boiled together with the pasta. Save time!

Method for baking Garlicky Backbone Chix
Drizzle a little olive on base of tin. Put backbone chicken in baking tin. Skin side down. Cover with aluminium foil. At the last 10 minutes, remove foil, turn to skin up and bake till crispy. Total baking 40-45 minutes @ 180'C.


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