Tried making aglio olio with prawn stock, unfortunately I didn’t use enough prawns or I didn’t boil the stock long enough, not much prawn stock flavor in the spaghetti. But it was tasty anyway.
Soaking the prawns in iced salty water seemed to do the trick and produce a “crunchy” texture.
All spaghetti now gone into kids lunch box.
Okay, finally eat the creme brûlée I made the other day. The center is not well set and it is a bit too sweet for me. Gotta practice again soon.
What I used:
3 egg folks – 2 large, 1 small (don’t know what happened to my eggs, they were supposed to be large)
115ml thicken cream
140C no fan
Second try of creme brûlée…looking much better than last time. Hope I got the consistency right. Will see after chilled.
One of my favorite dish…take some patience to cook but not too hard to manage.
Tried making “almond tea” (杏仁茶) with recipe from mom – need to pre-boil longer, thinner consistency, grind more and get better quality almond.