My recipe today inspired by the variant of Indomie that I used to eat when I was a little. For those who doesn't know, Indomie is a ready to cook noodles brand that really famous not only in Indonesia but also abroad. Why I can say that, because eventhough many new brands come and go, this brand is stick on people mind. Just like when people say "Honda" for motorcycle (eventhough the brand was not Honda), or "Aqua" for mineral water, people tendency call "Indomie" for fried noodles. I can tell as well that thos brand famous abroad, because many Indonesian who live abroad can not stand not to buy it. I remember one of my cousin, who come to Paris to renew her passport, she bring 1 small bagage, empty, special to buy Indomie at Indonesian Embassy in Paris. You can imagine, she do all effort from Bourgogne to Paris by train with one small bag and another 1 bagage special for Indomie. I was astonished! So, this pasta and chicken I made with that inspired Indomie variant (rasa) Bawang Goreng, or shallot in English. I made half not spicy for my husband, and half for me spicy (actually not really spicy I assure you ..). Here we are .. Ingredients (for 2 pesons) : - Linguini pasta for 2 persons - 2 breast chicken - 4 shallot - 1cm ginger - 2 garlic - 1/2 red chilli - dry Parsley - dry Basilic - Salt & Pepper - 3tbsp olive oil Preparation : - Using saucepan, cook linguini on hot salty boil water for around 10 minutes (or all dente). Take 25cl water from the pasta, and drained it, put it separate and add a bit olive oil to avoid pasta stick one another. - Peel shallot and cut it on sliced. Put it separate. - Peel ginger and cut it on sliced. Put it separate. - Peel garlic and cut it on minced. Put it separate. - Wash red chili and cut it on tilt sliced. Put it separate. How to Cook : - Using frying pan, heat 2tbsp olive oil on medium heat for 30 second. - Add shallot, garlic and salt and mixed them well. - When shallot half cook, add chicken breast. Add pepper on top of each side. Slide over to add pepper on another side. - Pour the shallot on top of each chicken and let them cook. - When chicken well cook, take it out together with shallot and garlic on the plate and put it separate. - On the same frying pan, add 1tbsp olive oil and heat on medium heat for 30second. - Add garlic and cook again for another half minute. - Add cooked linguini and add 10cl water from pasta. Add salt, pepper, dry parsley and cook them well. - Take out ginger on chicken and shallot, and add chicken and shallot into pasta. - Last, add chilli and dry basilic. Mixed them well and cook again for around 5 minutes. If pasta is too dry you can add the water pasta again, but not much. - Take it out and served it on the plate. Bon Appetit ! Eventhough this recipe inspired by Indomie rasa Ayam Bawang, it was a long time I do not eat Indomie anymore (or struggle temptation not to eat it anymore). Some of articles said it was not good to eat much of it, just like not good to drink a soda. Thus I stop to eat it. Eventhough it was not easy, because like I told you, it was soo ... good. I think whenever I missed Indomie, I can change it and cook my Pasta Ayam Bawang just like my recipe above. Perhaps I need to create another pasta recipe based on variant from Indomie. Let's see ..
Meanwhile, enjoy my Pasta Ayam Bawang. (Ayam = Chicken, Bawang = Shallot). (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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