Kana Chai Pasta
“If you have pasta, a couple of eggs and a jar of kana chai sitting in your cupboard, with some chilli and garlic lying around, you’ve got yourself a full meal.”
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How old were you when you started cooking? Maybe 6? I started making pancakes. I tried making one in the shape of a car, but it came out looking like a poodle instead.
Personal wish related to cooking: I wish that I would one day overcome my addiction to Korean instant ramen. Soon. Because it’s not helping with my weight and hair loss situation.
Bjorn Shen , Crazy guy of Artichoke
Ingredients
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1 serving pasta, preferably spaghetti
2 tsp kana chai (Chinese preserved olives)
1 pc red chilli, sliced
2 cloves garlic, sliced
2 pcs shallots, sliced
1 egg
A pinch of sea salt, to taste
½ tsp soy sauce
Vegetable oil
Chilli pepper, for garnish (optional)
Methods
- Turn heat to high and bring water to boil in a pot.
- Add pasta into the pot. Stir continuously till it comes to a gentle rolling boil.
- Cook as per instructions on the pasta packet, taking 1 minute off the recommended time.
- Heat up frying pan on high.
- Add vegetable oil, enough to cover base of the pan.
- Turn heat to low. Add garlic and chilli. Saute till the edges on the garlic turn golden brown.
- Add kana chai. Mix well and add a pinch of salt.
- Turn off heat, then add shallots.
- Set the pan next to the pasta pot. Turn the heat to high.
- Transfer the pasta with a pair of tongs directly into the pan, letting the high heat in the pan create an emulsion with the pasta.
- Lightly toss the pasta in the sauce, coating every bit evenly.
- If it is looking a bit dry, add a spoonful of pasta water into the pan.
- Turn off the heat. Add soy sauce.
- Serve immediately with a fried egg on top.
Cooking the Pasta:
Tips
One serving of spaghetti is about the size of a 20-cent coin when bunched together.
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