Kway Teow Aglio, Olio e Peperoncino

Ingredients

1 packet kway teow noodles

1 tsp Aglio, Olio e Peperoncino

1 clove garlic, thinly sliced 

1 large sausage, skin removed and meat crumbled

Extra Virgin Olive Oil

Method

1. Heat up 3 tbsp Extra Virgin Olive Oil

2. Add in garlic and crumbled sausage

3. Once meat is cooked, add in  Aglio, Olio e Peperoncino

4. Mix well, and add in kway teow

5. Over high heat, stir for 1 min till all kway teow coated with oil and  Aglio, Olio e Peperoncino

6. Enjoy!  

Pasta Aglio, Olio e Peperoncino with Steak with Honey Mustard Dressing

 

Ingredients

1 Tbsp Aglio, Olio e Peperoncino for each Adult portion

Spaghetti of your choice (I used Angel Hair)

1 Chuck Tender Steak, approx 300g

Salt and pepper 

Extra Virgin Olive Oil

Honey Mustard Dressing

5 Tsp Honey

3 Tsp Dijon Mustard 

Method

1. Cook Spaghetti of your choice till Al Dente. Marinade steak with salt and pepper. 

2. In a pan, add about 2 Tbsp of  Extra Virgin Olive Oil and 1 Tbsp of glio, Olio e Peperoncino  per adult. In another pan, sear steak on both sides for about 5 mins each.

3. Once the Aglio, Olio e Peperoncino is heated through, add in the spaghetti and Ham. Let steak rest for 10 mins before slicing.

4. Mix pasta well and serve on plate. Arrange steak slices on pasta and drizzle honey mustard over.

5. Enjoy! 

Udon Aglio, Olio e Peperoncino with Halibut Fillet

Ingredients

1 Tbsp Aglio, Olio e Peperoncino for each Adult portion

1 Packet of Udon 

300g Halibut Fillet, Sliced into 2 equal portions

Few cherry tomatoes 

Extra Virgin Olive Oil

Salt and Pepper to taste 

Method

1. Cook Udon and set aside.

2. Season Halibut with salt and pepper on both sides.

3. Heat up a pan, apply a film of cooking oil on the skin of Halibut and sear skin side down. (Do not pour oil into pan as it will not make the skin brown and crisp)

4. After 4 mins and when you see the sides turn opaque, flip them over and sear for 1 min. Set aside. 

5. In a pan, add about 2 Tbsp of  Extra Virgin Olive Oil, cherry tomatoes and 1 Tbsp of glio, Olio e Peperoncino per adult 

6. Once the glio, Olio e Peperoncino is heated through, add in the Udon.

7. Mix well and serve, with the Halibut Fillet on top.

8. Enjoy!