September 12, 2014

PinkyPiggu ~ The #DomesticGoddessWannabe! Recipes Included!

I've been too caught up with work and food tastings in the last few months that my love for cooking has taken a backseat. But recently, the #domesticgoddesswannabe bug strikes again! Couldn't be more than happy to do some cooking at my friend's house, because... I can make a fun mess of cutting, chopping, frying without any need to wash up after! Haha! Just kidding! Really grateful to have friends who indulge me in my experimentalism streak and ate up whatever I cooked that evening, which was a 5-course meal comprising of:-
  • Canapé - Olive Crackers with Cream Cheese
  • Salad - Mesclun with Feta Cheese
  • Starter -  Sautéed Mushrooms with Truffle Oil
  • Pasta - Prawn Aglio Olio
  • Main - Stewed Pork Belly

Here's sharing the recipes with you!


All of my favorite ingredients in one tiny mouthful!

  • Olive Crackers (I like Gran Pavesi but you can use any other crackers you fancy)
  • Cream Cheese
  • Italian Basil
  • Cherry Tomatoes
  1. Spread appropriate amount of cream cheese on olive crackers.
  2. Top with basil and cherry tomato.


A simple salad recipe that is real easy to put together. Even noobs can do it!

  • Mesclun Mix
  • Cherry Tomatoes
  • Feta Cheese (break into small crumbles)
  • Mixed Nuts & Raisins
  • 3 Parts Extra Virgin Olive Oil
  • 1 Part Balsamic Vinegar
  • Salt & Pepper
  1. Combine all the ingredients in a large bowl.
  2. Drizzle dressing over salad and toss well.


A combination of portobello mushrooms with garlic and parsley, perfumed with a slight drizzle of truffle oil. My advice: Don't be too generous with the truffle oil like we did, less is definitely more.

  • Portobello Mushrooms (sliced)
  • Fresh Garlic Clove (chopped finely)
  • Extra Virgin Olive Oil
  • Parsley (chopped)
  • Truffle Oil
  • White Wine or Water
  • Salt & Pepper
  1. Heat pan with extra virgin olive oil.
  2. Add garlic, saute till aroma comes out.
  3. Add mushrooms and white wine/water, saute till cooked.
  4. Season with salt and pepper.
  5. Stir in parsley.
  6. Take off heat, drizzle a few drops of truffle oil and toss well.


A recipe which I've picked up recently from Chef Peter Neo at his Pietro restaurant. This has to be cooked in smaller portions just sufficient for 1 or 2 person, else it would just fall short of the divinely garlicky flavor and al denta pasta texture which a good plate of aglio olio should possess. Watch the cooking demonstration video here:

  • 150g to 200g Spaghetti
  • 4 Big Prawns
  • 3 Cloves Garlic (thinly sliced)
  • 2 Chilli Padi (sliced)
  • Fresh Parsley (chopped)
  • 2 Tablespoon Extra Virgin Olive Oil
  • Salt
  1. Add salt and oil to a large pot of boiling water, cook spaghetti for about 8 minutes till al dente. Drain, set aside.
  2. Heat extra virgin olive oil in a pan, add garlic and chilli padi, sauté for 1 minute till browned and fragrant.
  3. Add prawns and water, bring to boil, simmer for 2 minutes.
  4. Add cooked spaghetti, toss well, simmer till liquid is reduced.
  5. Season with salt, add parsley.
  6. Remove from heat, drizzle with extra virgin olive oil, combine well. 


Unlike the Chinese-style renditions where lots of seasonings like dark soy sauce and sesame oil are added, this version finds flavor from the natural sweetness of vegetables and fruits. Can be served with baguette or any bread of your choice.

  • 300g to 400g Pork Belly (cut into 1cm thick slices)
  • 2 Streaky Bacon (small slices)
  • 1 Big Yellow Onion (diced)
  • 1 Australian Leek (diced)
  • 1 Celery (diced)
  • 1 Carrot (diced)
  • 2 Green Apples (sliced)
  • Parsley (for garnishing)
  • Half can Kirin Beer
  • 500ml Campbell Chicken Stock
  • 1 Tablespoon Salted Butter
  • Salt & Pepper
  1. In cooking pot, saute bacon till fats are released (no need to add cooking oil).
  2. Add butter till melt.
  3. Add onion and leek, saute in medium heat for about 2 minutes till translucent.
  4. Add celery, carrot and apple, cook for 5 minutes.
  5. Add beer, reduced mixture for 5 minutes.
  6. In a separate pan, pan-fried the pork belly till outer is brown, season with salt and pepper, transfer to cooking pot.
  7. Add enough chicken stock to cover the mixture, bring to full boil then reduce to medium heat.
  8. Stir every 30 minutes and skim off any oil.
  9. Cooked for 3 hours till sauce is thicken, add salt and pepper to taste.

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