Sunday, January 28, 2018

Spaghetti Aglio e Olio

Ada macam-macam variasi resep Spaghetti Aglio e Olio yang aku temukan di internet. Di bawah ini merupakan resep modifikasi sendiri, mengikuti bahan yang tersedia di rumah. Namun, originally Aglio e Olio artinya bawang putih dan minyak, jadi bahan dasarnya sebenarnya spaghetti, bawang putih, dan minyak zaitun.

Untuk 3 orang.

Bahan wajib :
- Spaghetti secukupnya
- Bawang putih 8 siung (sepertinya kalau mau ditambah lagi juga masih okey). Digeprek lalu cincang kasar.
- Minyak goreng secukupnya (kalau ada modal, seharusnya pakai minyak zaitun a.k.a. Olive Oil)
- Garam secukupnya
- Merica secukupnya, blackpepper lebih okey

Bahan tambahan yang bisa dimodifikasi: sesuai selera:
- Chili flakes. Di sini aku pakai Boncabe
- Cabe rawit merah 4 buah diiris tipis
- Jamur merang ukuran sedang 5 buah diiris tipis
- Sosis 3 buah diiris tipis.
- Daun seledri cincang
- Tomat ceri
- Keju cheddar

Cara memasak:

1. Rebus spaghetti sampai al-dente. Jangan lupa beri garam dan minyak goreng dalam air rebusan supaya ada rasa dan nggak lengket. Tiriskan.

2. Panaskan minyak (cukup banyak ya!) dengan api kecil. Masukkan bawang putih cincang. Masak sampai agak kecoklatan.

3. Masukkan sosis dan jamur. Aduk-aduk supaya jangan gosong. Aku panasin apinya sampai jadi sedang.

4. Masukkan chili flakes, garam, dan merica. Aduk-aduk.

5. Masukkan spaghetti, cabai rawit merah, garam dan merica secukupnya. Aduk sampai merata, sambil diicip udah okey belum rasanya. Kalau kurang pedas bisa ditambah Boncabe-nya. Terakhir, masukkan seledri cincang dan tomat ceri. Aduk sebentar, lalu matikan kompor.

6. Sajikan hangat-hangat^^.

-Personal Story-

Honestly, I didn't really like this one I tried, hahaha. Too oily yet some garlic and spaghetti got stuck on the surface of my frying pan. And the salt wasn't well-mixed. Some parts were savoury but another was tasteless. I watched a version on Youtube that instead of pouring the spaghetti into the hot garlic and oil on the hot frying pan, he poured the hot garlic and oil into the pot of warm spaghetti. I should try this method next time. This way, there will be no garlic-stucked-on-the-pan problem. But I have to manage the hot garlic and oil (and other ingredients such as mushrooms and shrimps like ones I made before) has been salty enough to season the whole spaghetti.

Long before I had ever tried making Spaghetti Aglio e Olio and I like that one way more. I used lots of shrimp and Boncabe. The appearance was way more tempting, and I didn't remember I had fried garlic and spaghetti stucked on my pan, haha. It was annoying, really, those sticky garlic and spaghetti. That hardened me stirring the spaghetti, forced me to add oil which made the final dish too oily. And made the salt and cheese wasn't mixed evenly either.

However, on the other side, the dry fried garlic I collected after harshly rubbing the pan gave crunchiness and texture to the whole eating experience. So, how can I get those crunchiness without having sticky spaghetti on the pan? I'll try again next time, hahaha, practice makes perfect yes? ^^.

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