Another day at home and yes, I made another Italian dish with a little bit of Singaporean taste. Because there were some uncooked leftover pasta that I used yesterday. And since Mama planned not to cook today, I'll cook something for my family! But eventually only my siblings ate them because Mama don't eat other pasta except for Macaroni and Abah didn't eat cos from the look of it, he thinks that it's too spicy. (Scroll down to look at the final outcome) And indeed it was! But we love spicy, except for him though. So here it is:
1) Diced one red onion, chopped 2 garlic and chilli padi.
2) Sliced up about one cup of beef (You can replace it with chicken)
4) Lots and lots of vegetables
5) Heat up the wok and add olive oil.
6) Once it's hot, add your red onions. Keep stirring and wait for it to caramelized.
7) Once the onion turn a little brown, add in the chopped garlic.
8) Cook them until the garlic turn a nice brown color (but don't burn it!)
9) Then, add about one cup of chilli puree (the more the spicier)
10) Add about 2 tablespoon of ketchup (if you have tomato puree, you can use them too)
11) Stir them and add salt
12) Leave the puree aside and start frying your meatballs. You want it to have a nice brown on all sides of the meatballs. Be careful not to overcooked it or under cook it. Your love ones won't like it!
13) Once done, drained the remaining oil and your meatballs are done!
14) Your puree should start to give that nice aroma. Pour in your sliced beef and chilli padi.
15) The reason why I put the chilli padi early because I want the puree to absorb the spiciness. If you don't like it spicy, put this at the last stage.
16) Make sure your beef is tender in order for you to move on to this step; putting your harder veggies and pasta in.
17) Add your softer veggies, parsley, meatballs that you've previously fried and secret ingredient; Italian Herbs! Stir and make sure you give it a taste. If something's missing, it's salt!
And here's the result! Fettuccine and Meatballs in Spicy Homemade Sauce.