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Two Summer Dispositions of Spaghetti without Cheese

In summer, have something juicy, not creamy.

Elegant Drink

NO. 1 The Laid-back Hottie

Spicy food is always associated with red and oily, but NO, not for the summer.

 

This quick summer dish has a pure look and a REAL hot taste. This will be the perfect recipe if you have a spicy craving but want something light and fresh.  

 

It was one of those craving but not hungry quarantine nights when I was stuck with an almost empty fridge and improvised this dish: simple ingredigents, quickly done, and rich flavor.

Ingredients: 

  • spaghetti 

  • tomatoes

  • green beans

  • parsley

  • jalapeño

  • lemon

  • salt

  • olive oil

  • rice vinegar

  • white cane sugar

Five layers of flavor: 

sour, salty, spicy, sweet, fresh

And what makes up the five major flavors?

  • Sour:    tomatoes, lemon juice, rice vinegar

  • Salty:    salt

  • Sweet: tomatoes, white cane sugar

  • Spicy:  jalapeño

  • Fresh:  olive oil, parsley, lemon juice, jalapeno, green beans 

Now, I'll break down how to practice less is more.

Smoky Cocktail

NO. 2 The Refreshing Freak  

Two most confusing things Asians eat :

Hot water and cold noodles.

 

But,

aren't you tired of raw leaves and guilty of ice cream?

Piquant and refreshing,

cold noodles and a cold drink might be your best lunch pair.

How to get it cold? Easy. 

Cook spaghetti, done, cool it in the fridge.

But to make cold noodles, the noodles are the least important part. 

3 essentials for almost any cold noodles:

  • (Szechuan)peppercorn oil

  • smashed garlic

  • shredded cucumber(raw)

Smashed garlic is presumable —

anyone cooks likes garlic.

Just like onions in many western cuisines, Chinese food is mostly about garlic.

 

Why cucumber?

Plain and simple: Asians barely eat raw veges except for cucumbers.

And, you know, we need some green to dress every dish up,

aka the food fashion.

Now, the secret of this dish: peppercorn oil.

Not black pepper, not green pepper,

Szechuan pepper, the little ones with a pinkish brown color. 

Once you master this hustle, you can officially claim that you've tasted the REAL Chinese food, and it'd be hard for me to imagine you screwing up this dish.

The proper way to add the peppercorn oil into your noodles looks like this:

  1. In your giant soup spoon, wisps of smoke rise from the scalding peppercorn oil

  2. Pour it on the toppings to activate the dish

  3. the tantalizing smell exudes as the toppings keep sizzling ...

 

Ingredients of the will-be-sizzling toppings:

  • baked white sesame

  • minced green onions

  • ground dry red chili

  • salt

  • white cane sugar

  • soy sauce

  • vinegar,

  • sesame oil

Are you a carnivore? Top with shredded chicken breast.

Vegetarian? Add an egg.

Vegan? You're pretty much done now. 

Why shredded chicken breast? Why shredded cucumber? Why do I have to shred it?

Well, that's the Chinese's obsession with uniformity in a dish.

The sides should be in the shape of the leading food.

And here, that means the shape of noodles.

Now I'll show you how to deal with the deal-breaker in this dish: peppercorn oil.