Bow-tie pasta with fried eggs and cheese

I love this dish for its simplicity.

When I first moved into my new home, I had two cookbooks to my name and I loved them to bits. That was just over a year ago. Now, I have maybe about 40 cookbooks sitting smugly on my shelves. My acquisitions have been quite deliberate. I generally only buy cookbooks that came recommended on reputable food blogs, and even then I'd pore over the reviews on Amazon before clicking the buy button.

I've never been drawn to this book - somehow it fell through the cracks. None of the bloggers I read mention this book. For me, the internet silence was deafening. I wasn't sure whether this book was worth it. I took the plunge though when a colleague of mine, a very good cook, had high praises of Jacques, and in fact attributed his good cooking skills to Jacques. Wow, that was inspiring, I thought and so I clicked buy.

Unfortunately, when the book arrived, I felt rather disappointed and uninspired. You see, the basic principle of the book is that food needn't be complicated. It can be fast, uncomplicated and still taste really good. I wasn't convinced. So the book sat on my shelves for the longest time.

I don't know why but I felt compelled to pick up the book recently. Immediately, I was captivated by the photo of an egg with a runny centre on top of a pile of pasta.

And so, the bow-tie pasta with fried eggs and cheese came into the picture. I really love the simplicity of this dish. It was very easy to prepare, and my trip to the supermarket was only for one ingredient, cheese. If I were to do this again, I'd do two eggs as recommended by Jacques Pepin. Two eggs would be just right.

Bow-tie Pasta with fried eggs and cheese

Adapted from Fast Food My Way, Jacques Pepin

Serves 2

Because of the simplicity of the dish, use the best possible olive oil, salt, pepper and Gruyere cheese.

6 oz bow-tie pasta

1/8 cup extra-virgin olive oil

1 tbsp minced fresh chives (I used spring onions, since I had that sitting in my fridge)

1/4 tsp salt

1/4 tsp freshly ground black pepper

Garnish

2 tbsp unsalted butter (I used cooking oil)

2 large eggs

3.5 oz grated Swiss cheese (I used Gruyere)

Cook the pasta and drain, reserving 1/4 cup of the cooking water. Combine olive oil, chives, salt, pepper and cooking water in a large bowl. Add the pasta and toss well. Plate the pasta and sprinkle on a heaping spoonful of cheese. Cook the eggs, covered over medium heat for about 2 minutes. Place eggs on top of the pasta and add more cheese. Serve immediately.

Sook Muy Tong

Did you enjoy the long Mayday weekend? I did, very much. I came back to work this Monday morning, rejuvenated from three days of surf-all-you-want internet and much-appreciated quality time with the husband (who has no choice as he is desk-bound by virtue of his upcoming exams).


I've been so inspired by my cooking successes over the weekend that I couldn't wait to come home and try the next recipe that I have earmarked.


Now, I am no stranger to this soup - it is probably my most favourite soup in my childhood days (I can't decide whether it is this or watercress with pork ribs soup). I reckon my mum knew this because we had corn soup a lot. We weren't really finicky eaters but I guess a mother of three needs a sure-winner every now and then (and every now and then would appear to be very often).


Meanwhile, I am dying to buy something on Etsy but the husband will view my purchase as disturbing behaviour...More on this at an appropriate juncture, else you think I am exhibiting disturbing behaviour as well...


SOOK MUY TONG
Cream corn and minced chicken soup
Adapted from The New Mrs Lee's Cookbook Vol 2


200g minced chicken
1/2 tbsp Chinese cooking wine
1 tsp salt
a dash of pepper
4 tbsp cornflour
1 l chicken stock
2 eggs, beaten
425g cream corn


Add wine, salt and pepper to the chicken. Dissolve the corn flour in 5 tbsp chicken stock and combine with minced chicken mixture.

Bring chicken stock and cream corn to boil. Add the chicken mixture and stir continuously for 3 to 5 minutes. Turn off the flame and pour the beaten egg into the hot soup while stirring.

Chicken Moolie

I woke up today at 12.30pm (needless to say, I didn't go to church - again) and had this on the table by 1.15pm.

I think though, that the quick cooking doesn't give the curry enough credit. There's simply not enough time for the flavours to come through. I have definitely made better curries (although I must admit that the "better" curries were all made from instant paste, never from scratch).

Having said that, this curry dish is really quick and easy, and perfect for days when you crave curry and need a fix in a rush. This is also lighter and not as rich as your typical curry.

CHICKEN MOOLIE

"A mild and simple chicken curry"

Adapted from the New Mrs Lee Cookbook Vol. 2

1 kg chicken parts

1 tomato, quartered

5 tsbp oil

1 tbsp sugar

1 tsp salt

1 l coconut milk

For the rempah:

1/2 thumb size knob ginger

12 shallots

2 tsp turmeric powder

2 tsp coriander powder

1/2 tsp cumin powder

2 tsbp chilli powder

Prepare the rempah by grinding all the rempah ingredients together.

Heat wok until it smokes and add oil. Stir-fry rempah for about 3 minutes. Add 5 tbsp coconut milk and allow to simmer for 1 minute. Add the remaining coconut milk and bring to boil while stirring continuously. Add the chicken and simmer for 10 minutes. Add tomato, sugar and salt and simmer for another 3-5 minutes.