Yippeee! The weekend is here so hopefully I get some cooking done like last weekend! Nowadays I tend to go for recipes which states the least ingredients and steps - must be my lazy streak kicking in. When I got my spanking new Appetite magazine last week, I was happy to see this recipe which uses two of my favourite items - ikura and salmon. Moreover the timing was also perfect since it was the Hokkaido Fair at Isetan which meant a ready supply of fresh ikura.
An extremely simple recipe, all you need to do is chop the garlic and cook it in olive oil. I used an extra virgin olive oil which is what we have at home. Don't brown the garlic but leave it over slow heat to infuse the oil. Once your pasta is ready (al dente please, with a bit of bite versus soft soggy strands), just toss it with the olive oil. I usually cook my pasta in a huge pot of boiling water which has been salted to enhance the flavour of the pasta. Add the ikura and the smoked salmon pieces (which we had cut too small hence they're not very noticeable) and toss. I added a bit of pasta water (water from boiling the pasta) which helps the oil stick to the pasta. Don't add too much or else you get a gloopy mess, just add a bit, toss and see the progress. Enjoy with lots of gusto and season with salt and pepper to your taste.
We both loved the simple taste and how fast it was to prepare. Definitely a keeper but pricey due to the amount of ikura we used. The amounts I have is a bit much but since we weren't going to cook that weekend, we decided to just dump all the ikura in.
22 comments:
a nice portrait of east meet west. well done!
From your photo, i can imagine how good this pasta taste with so much ikura on it. Thanks for the tips!
omg..i can taste all the juices flowing from the ikura d..should give this a try..seems very easy indeed..
A blog only on foods... am hungry.. hehehe.. nice nice..
Looks good Boo... Not sure if I can find Ikura here... Where did you get your ikura? Cold Storage?
Does ikura taste similar to other roe? If yes, get outta my way ebiko & tobiko!
What a great idea to combine ikura with pasta! It looks absolutely delicious.
goodness... looks so yummy! how long to cook da garlic?
oh my goodness, that looks really good! I like simple olive oil pasta like that..clean in taste! I can just imagine the ikura bursting in my mouth...
looks fantastic! - those round red globules bursting with flavors ;-)
Gosh... this looks good!!!!!
Wow... both of u finished off a bottle of Ikura ? :p
Ikura, they look really fresh!~
This looks great and easy! I love Ikura and smoked salmon. I am in heaven with your dish!
mmm delicious and yummy yummy .. i would love to try it ... do you think Pasta de Waraku will have it as well?
See my post on Pasta de Waraku here
http://www.untoldcitylife.com/index.php/2007/10/21/be-spoilt-for-choice-at-pasta-de
-waraku-singapore/
Btw, I added you in my blogroll at UntoldCityLife.com
sound easy enough :) am thinking of trying it. cool!
really special pasta! i wish i got the weekend to cook haha
Ok, I usually love pasta with tomato sauce... seeing ur photo - it looks lovely and I feel like trying some now! Any recipe?
Very interesting.. Boo..!! but isn't the ikura fishy..?? pardon my ignorance.. ;)
kampungboycitygal - hmmmm, didn't think it was an east and west thing but hey you're rite!
precious pea - hope u like it.
Joe - yup, very simple to make. Taste is also not very complicated.
Shamir - remember to visit only after you have eaten!
Cat Cat - got our Ikura from Isetan since it was the Hokkaido fair.
Tummythoz - yes it does except it is salty and bigger. You can replace this with ebiko if you like.
LL - a bit decadent though.
meiyen - I usually cook it on slow fire to let it infuse and remove it before it browns.
daphne - quite light tasting as only taste is from the ikura and smoked salmon.
eatzycath - yup, I love those bubbles which is how I term ikura.
NKOB - give it a try one day?
ling239 - we had to since no chance to cook the next day! Very sinful.
ai wei - flown in from Japan so fresh.
lannae - hope you'll make it!
Untoldcitylife - am sure this can be used as a pasta dish there. Thxs for adding me to yr blogroll.
slowcatchupkuan - very simple indeed!
rokh - long wkend coming up so give it a try.
myf - read the blog entry, recipe is within the text.
mamabok - ikura not fishy, more saltier and the taste is unique. BUT if you don't like sashimi then may be a problem.
Just curious.. all those photos of Donnuts you taken.. u really order all of them or you took the photos at the counter ? If you go to the counter just to take photos, I wonder what those waiter must be thinking about you,, trying to copy their recepes...
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Interesting, I've never heard something about the Ikura before, but I will do my best to understand why it's the best dish in my country. I tend to go out and eat in to many restaurants, so I am an expert in food but I still finding useful recipes on Internet.
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