I am a fan of cumin and love to experiment with it in my cooking. I was first fallen with cumin when my best friend's helper cooked "Gulai Aceh" (a special fish curry from Aceh); I experimented with my own recipes ever since. So, one day I made this cumin spaghetti and my family loved it, it has become one of my signature dish so far!
1 medium ripe tomato, diced
1 orange/red/green bell pepper (or combination of three for more color, I happened to have the orange color one only in my fridge), diced
1 packet (500 gr) of spaghetti
300 gr chicken breast, minced (I like to use shrimp too but you can of course subsitute it with ground beef)
salt
Condiment, finely ground using blender or stone mortar and pestle:
2 cloves of garlic
3 cloves of onion
5-7 red pepper
1 cm of fresh tumeric
1 Tbs of ground cumin
3-4 Tbs of olive oil
How to:
1. Boil the spaghetti until al dente.
2. Sauté the condiment with olive oil til fragrant, add bell pepper and tomato, and stir in minced chicken breast until well cooked. You may add more oil if it's getting dried up (adjust it to your preference, especially if you like more olive oil with your spaghetti).
3. Finally, add boiled spaghetti and stir well and add salt (adjust it to your taste). Serve.
No comments:
Post a Comment