It's PinkyPiggu 2nd Blog Anniversary! Sounds a tad cliché to say time flies since I first shared my dining experience on this platform, but until I find a way to word it better, please bear with me lol! To commemorate the occasion, I've decided to launch PinkyPiggu's YouTube channel on this day! You can say this is another milestone on PinkyPiggu's journey of Experiencelism and Experimentalism! Woohoo!
I toyed with the idea of doing videos for quite awhile, but it's not something I can just go ahead and do alone (unlike blogging). At the very least, I need a cameraman lah lol! For this reason, I'm very glad to have fellow blogger The Silver Chef helping to immortalize the many delicious and candid moments. Thank you very much, Ian!
No need to guess too hard what my YouTube channel will focus on..... FOOD of course! What we hope to feature are our favorite food places, cooking demonstrations, behind the kitchen happenings, interviews with chefs/owners, and also to invite fellow bloggers/foodies to bring us on their makan adventures. If you've any exciting ideas which you wish to see materializing in PinkyPiggu's videos, please share them with me :)
My quest for the best aglio olio lead me back once again to Chef Peter's restaurant, where he personally demonstrated the preparation process to us. Though aglio olio may be a simple Italian dish comprising of pasta, garlic, olive oil, parsley, with the addition of spicy chilli padi for a local touch (classic Italian recipes calls for dried red chilli flakes), it could be one of the hardest dish to execute unless one has mastered the perfect control of fire and timing. Yes, it's all about technique. Almost.
I've also learned that there is no shortcut to cooking, no matter how simple the steps may seem to be. Aglio olio is not something which can be mass-cooked in a big wok like fried bee hoon, it 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.
The Best Aglio Olio? Besides the technique aspect, it would be one with lots of love added. Which is why we did this cooking demonstration and shared the recipe with you. The aglio olio which you've specially cooked for your loved ones will always be the best!
It was really fun doing the video! Our production may not be the most polished for now, but I'm sure we'd get better as we go along. Keep those comments on ways we can improve coming, and please support by subscribe to PinkyPiggu YouTube channel: http://www.youtube.com/user/PinkyPigguFoodBlog
Till the next time, bye! :D
If you're unable to view the embedded version, please follow this link:
SPAGHETTI AGLIO OLIO
Ingredients (serves 1-2pax)
- 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
- Add salt and oil to a large pot of boiling water, cook spaghetti for about 8 minutes till al dente. Drain, set aside.
- Heat extra virgin olive oil in a pan, add garlic and chilli padi, sauté for 1 minute till browned and fragrant.
- Add prawns and water, bring to boil, simmer for 2 minutes.
- Add cooked spaghetti, toss well, simmer till liquid is reduced.
- Season with salt, add parsley.
- Remove from heat, drizzle with extra virgin olive oil, combine well. Serve and enjoy!