If scientists conduct their experiment in their laboratories, I do mine in my most favourite place in the house – the kitchen. Since I involve myself in the world of blogging, blog-hopping has been part of my daily routines. This time, I was introduced to a new spice mix called Cajun when I read this entry in Secubit Garam. I’ve tried this recipe some time ago and uploaded the photos onto my PC but it just slipped my mind. Actually, I gave the recipe to my younger brother and he prepared it for Mak’s 55th birthday last May. I asked Mak about the outcome and she told me it was good and I decided to give it a try. My verdict? Simply delicious.
SPICY FRIED SPAGHETTI
- 300g of spaghetti (cooked till al dente, according to the instructions on the packet, drained and toss with 1 tablespoon of olive oil but keep 1 cup of the water used for boiling)
- 1 piece of chicken breast (I used 250g of minced chicken)
- 3 pips of garlic (finely chopped)
- 1 large onion }
- 1 large tomato }
- 1/2 a carrot } (chopped)
- 1/3 of a red capsicum }
- 1/3 of a green capsicum }
- 1/2 tablespoonful of freshly cracked black peppercorns
- 1 tablespoonful of chilli flakes
- 2 tablespoonfuls of chilli sauce
- 1/2 tablespoonful of cajun (I used McCormick’s Cajun Seasoning)
- 1 cup of water used to boil the spaghetti
- 1 egg (lightly beated)
- salt and sugar to taste
- celery leaves (chopped) (I didn’t put any)
- Heat some cooking oil in a wok and stir fry chopped onion and garlic till fragrant.
- Put in minced chicken and fry till cooked.
- Next, put in tomato, carrot, red and green capsicum and stir for a while.
- Then, add blackpepper, chilli flakes, cajun, chilli sauce, salt and sugar. Stir fry till fragrant and push to the side of your wok.
- After that, put in the egg and fry till it resembles scrambled egg.
- Put in your spaghetti and pasta water (add less if you prefer your pasta dry) and stir fry till well-mixed.
- Transfer onto your serving platter and sprinkle chopped celery leaves on top.
- Serve hot.