19.09.2012 | 肉醬意粉

[Volume 7 Issue 9, #1542]

我仲記得以前讀書嘅時候, 第一樣學識煮嘅嘢就係意粉.. 因為意粉週街買得到, 而且好難可以煮得唔好食, 所以我都經常會煮.. 其實最重要係佢平囉, 知道出國留學對屋企係一個好大嘅負擔, 所以我都好生性, 每日都儘量慳食慳用㗎.. 返嚟之後就梗係唔再經常食意粉啦(我哋咁多嘢可以選擇), 不過有時候都會無端端有鋪癮嘅.. 其實我覺得簡簡單單如一般嘅肉醬意粉已經好好味喇, 真係唔駛有太多配料.. 對我嚟講, 最重要係啲粉夠爽口, 最憎煮到過稔, 而且我會比較喜歡食番茄汁嘅意粉, 忌廉汁我都OK不過就好易覺得濟咁囉.. 呢一碟肉醬意粉, 雖則唔係咩山珍海味, 但係都足夠令我開心㗎~~ :)

i still remember when i was studying, the first thing i learned to cook was spaghetti bolognese.. because it is something so common and it's quite impossible you can ruin a spaghetti cooking, hence i often do that last time.. most importantly they are cheap, because i knew i had given a big burden to my family to sent me to study overseas, i had been a good boy and tried to not waste anything unnecessarily back then.. of course back home now i won't have pasta that often (we have so many other choices right??), but there are times still i'll crave for pasta.. to me, something simple like the most common bolognese can be good enough, no need a lot of ingredients at all, i have more concern on having them al-dante and i hate soggy pasta.. also i prefer tomato-based sauce than cream sauce, because the latter could be a little too greasy and fattening.. this plate of spaghetti bolognese, not any lavish delicacy but enough to make me happy~~ :)