Macaroni with Spicy Bolognese Sauce

After I saw Sissi's Ragu alla Bolognese, I really felt like eating pasta alla Bolognese again. So, yes, don't get me wrong, I don't only eat Asian foods ;)! My Bolognese sauce typically uses ground meat, tomato paste, chopped onion, peeled canned tomatoes, red wine, a little bit of cream and some chopped oregano and basil. However, this time I added some olives and fresh tomatoes instead of canned ones to 'clean out' my fridge - I have the tendency to have too many things in my fridge and freezer ;). I also added a bit of soy sauce and thyme as Sissi did - love the addition of flavours, Sissi :)!

Spicy Bolognese Sauce

• 300 gr ground beef/pork
• 2 tablespoons oil
• 1 onion, finely chopped
  
• 3 cloves garlic, finely chopped
  
• 5 - 6 fresh medium sized tomatoes, chopped
  
• 2 tablespoons tomato paste
  
• 100 ml cream
• 100 ml red wine
• 10 - 15 olives, halved
  
• 3 tablespoons Tabasco
  
• 2 tablespoons soy sauce
  
• Chicken stock, pepper and sugar to taste
• Dried thyme
  
• Grated parmesan cheese

I am so glad it's Friday tomorrow...! It's getting very cold over here and I get tired more easily. I always think to hide and sleep under my blanket instead of going off to work ;). Anyway, I wish you all a nice evening! See you Saturday, I am sure I will make another bento at the weekend :).

Basil Pesto Linguine with Crunchy Pork Cutlet

Non-bento post today :-). I had thought about making another fusion pasta for some time, especially after my Spaghetti Aglio Olio with Spicy Ebi Fry was very well-received by my husband (and me:-)).

Here is the recipe:

Crunchy Pork Cutlet (Tonkatsu) - serves 2

• 2 pork fillets
  
• 1 cup panko (Japanese bread crumbs)
  
• 1/4 cup flour
• 1 egg, beaten
• 1 tablespoon oyster sauce
• Salt and pepper to taste
  

Instructions

• Set the eggs, flour and bread crumbs in three different shallow bowls.
• Add oyster sauce, salt and pepper to the egg bowl and mix well.
• One at a time, dredge pork filet in the flour, then dip in the egg mixture and coat with the bread crumbs.
  
• Repeat step 3 one more time (optional).
• Deep-fry the pork cutlets until golden brown.

Basil Pesto Linguine - serves 2

• 200 grams linguine, cooked to al dente
  
• 1/4 cup olive oil
• 2 seeded bird's eye chilies, sliced thinly
• 4 cloves garlic, sliced thinly
• 2 tablespoons store-bought (or fresh) basil pesto
• 15 olives, sliced
• 2 green peppers, seeded and sliced
• 4 sun-dried tomatoes in oil, drained and chopped
  
• 1 tablespoon soy sauce
  
• Salt, sugar and black pepper to taste
• Grated Parmesan cheese

Instructions

• Combine olive oil, garlic and chili in a skillet and cook under low heat for 8 - 10 minutes. The garlic should be golden brown and not burned.
• Toss in the cooked linguine, basil pesto, olives, green peppers, sun-dried tomatoes, soy sauce, salt, sugar and pepper and mix thoroughly that the pasta is well coated with the oil.
• Sprinkle with Parmesan cheese.
• Serve with pork cutlet, fried sunny-side up, cherry tomatoes and cheese flowers.
• NOTE: I also added spicy mayo and julienned carrot and cabbage salad to eat together with the pork cutlet - this combo definitely made the pork cutlet taste yummier.
  

Spaghetti Aglio Olio with Spicy Ebi Fry

The last time I made spaghetti Aglio Olio was around last year. I felt like making another version of this pasta after I ate a beautiful Japanese-style pasta - Spaghetti with Ebi mentaiko, in a Japanese restaurant during my holiday in Jakarta some time ago. The pasta was so simple but tasted heavenly...!

This spaghetti aglio olio with spicy ebi fry is inspired by the pasta which I had in Jakarta. Since I cannot find mentaiko (marinated pollock roe) here, I was looking for another spicy and creamy alternative - the answer was quite simple: spicy mayonnaise ;)! The Japanese love their mayo, so I thought, why shouldn't I give it a try?

I wasn't wrong, ebi fry (fried panko coated shrimps) with spicy mayo together with spaghetti aglio olio taste wonderful together! In Germany I always use the brand Thomi for mayonnaise. I think it has the closest consistency and flavour to Japanese mayonnaise. Thomi has got chili mayo too available in stores - and this chili mayo from Thomi is the mayo which I used. If you cannot find spicy mayo in your local supermarket, you can make your own spicy mayo by combining chili sauce (e.g Sriracha chili sauce) with, if possible, Japanese mayonnaise (e.g. Kewpie)

Ebi Fry

• 12 large shrimps
• 1 cup panko (Japanese bread crumbs)
  
• 1/4 cup flour
• 1 egg, beaten
• 1 tablespoon oyster sauce
• Salt and pepper to taste
  

Instructions

• Set the eggs, flour and bread crumbs in three different shallow bowls.
• Add oyster sauce, salt and pepper to the egg bowl and mix well.
• One at a time, dredge the shrimp in the flour, then dip in the egg mixture and coat with the bread crumbs.
  
• Repeat step 3 one more time (optional).
• Deep-fry the shrimps until golden brown.

Japanese-style Spaghetti Aglio Olio - serves 2

• 200 grams spaghetti, cooked to al dente
  
• 1/4 cup olive oil
• 1- 2 seeded bird's eye chilies, sliced thinly
• 3 - 4 cloves garlic, sliced thinly
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley
  
• 1 teaspoon red pepper flakes
• 1 tablespoon soy sauce
  
• Salt and black pepper to taste
• Grated Parmesan cheese

Instructions

• Combine olive oil, garlic, chili and red pepper flakes in a skillet and cook under low heat for 8 - 10 minutes. The garlic should be golden brown and not burned.
• Add salt, pepper, chopped green onions and parsley and cook for another 1 minute.
• Toss in the cooked spaghetti and soy sauce and mix thoroughly that the pasta is well coated with the oil.
• Sprinkle with Parmesan cheese.
• Serve with ebi fry topped with spicy mayonnaise. You can also add other things such as cocktail shrimps, olives, sun-dried tomatoes, etc.