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Hed Chef
Time to leave your comfort zone
By Hedy Khoo
November 15, 2010
CHALLENGING your palate can lead you to tastier choices.
Remaining in your comfort zone can lead to stagnation.
Try something different every once in a while to tickle the tongue.
Going vegan occasionally when you are a meat lover can open up a whole new world.
Same goes for dating.
If you find yourself dating a string of neurotic and toxic men or women, it's time for a change.
It's like cooking pasta - leave out the meat the same way you should stay away from toxic people with loads of emotional baggage.
Of course, while it's all right to return to being a carnivore for your next meal, it is not advisable to backtrack when it comes to whiny lovers.
Trust me, you won't be missing much. Plenty of nicer vegetables out there waiting to be chopped up and eaten.
The silky texture of portobello mushrooms more than makes up for the missing animal protein. You can even skip the cheese.
No sacrifice is necessary because a touch of truffle oil drizzled on the finished dish will elevate it to new heights, just like your first kiss with a new beau.
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LOCATION: COURTESY OF KITCHEN CULTURE AT LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Spaghetti with portobello mushrooms and fresh basil
INGREDIENTS
(Serves two)
200g uncooked spaghetti
30g fresh basil leaves, stalks removed
5 portobello mushrooms, quartered
6 cherry tomatoes, halved
2 cloves of garlic, minced
1/4 tsp rubbed sage
1/4 tsp oregano
1/2 tsp chilli flakes
1 tsp sea salt
Pinch of sugar
Black pepper
Few drops of truffle oil
2 tbsp olive oil
1 tbsp extra virgin olive oil
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METHOD
Cook spaghetti according to packet instructions. Drain and set aside.
Heat 2 tbsp of olive oil in skillet. Fry garlic. Before it browns, add the portobello mushrooms. Fry for a minute or two before adding the cherry tomatoes. Add pinch of sugar, oregano and rubbed sage.
Lightly saute, then add the cooked spaghetti. Add in the extra virgin olive oil.
Add the chilli flakes, salt and pepper. Toss to ensure the seasoning is evenly spread out.
Serve with a touch of truffle oil.
Hed Chef
Time to leave your comfort zone
By Hedy Khoo
November 15, 2010
CHALLENGING your palate can lead you to tastier choices.
Remaining in your comfort zone can lead to stagnation.
Try something different every once in a while to tickle the tongue.
Going vegan occasionally when you are a meat lover can open up a whole new world.
Same goes for dating.
If you find yourself dating a string of neurotic and toxic men or women, it's time for a change.
It's like cooking pasta - leave out the meat the same way you should stay away from toxic people with loads of emotional baggage.
Of course, while it's all right to return to being a carnivore for your next meal, it is not advisable to backtrack when it comes to whiny lovers.
Trust me, you won't be missing much. Plenty of nicer vegetables out there waiting to be chopped up and eaten.
The silky texture of portobello mushrooms more than makes up for the missing animal protein. You can even skip the cheese.
No sacrifice is necessary because a touch of truffle oil drizzled on the finished dish will elevate it to new heights, just like your first kiss with a new beau.
--------------------------------------------------------------------------------
LOCATION: COURTESY OF KITCHEN CULTURE AT LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Spaghetti with portobello mushrooms and fresh basil
INGREDIENTS
(Serves two)
200g uncooked spaghetti
30g fresh basil leaves, stalks removed
5 portobello mushrooms, quartered
6 cherry tomatoes, halved
2 cloves of garlic, minced
1/4 tsp rubbed sage
1/4 tsp oregano
1/2 tsp chilli flakes
1 tsp sea salt
Pinch of sugar
Black pepper
Few drops of truffle oil
2 tbsp olive oil
1 tbsp extra virgin olive oil
--------------------------------------------------------------------------------
METHOD
Cook spaghetti according to packet instructions. Drain and set aside.
Heat 2 tbsp of olive oil in skillet. Fry garlic. Before it browns, add the portobello mushrooms. Fry for a minute or two before adding the cherry tomatoes. Add pinch of sugar, oregano and rubbed sage.
Lightly saute, then add the cooked spaghetti. Add in the extra virgin olive oil.
Add the chilli flakes, salt and pepper. Toss to ensure the seasoning is evenly spread out.
Serve with a touch of truffle oil.
