Pastas are my absolute “to-go-tos” whenever I need a quick lunch. I think that is the same for many of us. I love doing Asian fusion pastas, incorporating elements of the traditional Asian cooking into the traditional Italian dish. But once in a while, I like to go back to the neopolitan classics and whip up simple recipes of cabonara, alfredo, ragu etc. The simplest of them all must surely be the Spaghetti Aglio e Olio. So fast to prepare and accompanied with fresh seafood which takes just seconds to cook, it makes probably the most gratifying meal cooked in less than 15 minutes!
Haven’t had Teochew-styled steamed fish in quite a while. This used to be such a common and popular fare on our dining table, but since my mum passed on and my sister moved out after she got married, this dish stopped appearing for quite a while. Just two weeks back I saw my friend Hock Chai from Zi Zai Restaurant in Penang featuring this dish on his facebook and sent me craving to have a taste of it again.