1. Boil the pasta in salt water (al dente)
2. Heat the pan with garlic-infused oil
3. Brown the chopped garlic, stir in the clams and prawns
4. Pour in the boiled pasta
5. Add a pinch of salt and cracked black pepper to taste
6. Throw in the basil leaves and other herbs as you desire.
Inspired by one of the Malaysian famous delicacies called Satay, I was motivated to try making skewered pan-fried chicken (marinated overnight, any choice of sauce) with chunky peanut sauce. It's a quick dish to make provided that the chicken meat has been pre-marinated.
Sugar, Salt and Pepper to taste
Nique's most recent cooking experiments were chicken vindaloo and chicken tikka. They are both indian curry dishes, rich in spices and flavour. Since I did not have the privilege to savour the dishes, I could only do a search on the internet about the differences between these two dishes. Vindaloo is usually a chicken or lamb curry dish mixed with potatoes and it is spicy, whereas tikka which means meat, is usually chicken cutlets in marinade (a combination of aromatic spices and yoghurt).