Wow! I can't believe I didn't get to post at Hive for 4 months. Apart from curating and dropping some comments here and there, I literally spending most of the time busy with responsibilities in real life - cooking, cleaning, taking care of kids and elderly, etc.
Trust you are doing well in Hive platform as well as in real life 🌹🍻
Let's get back posting with home-cooking, shall we?
I cook everyday for breakfast, lunch and dinner, although nothing fancy, usually just one-pot dish, cooking at home helps to save a lot!
There are on-going sales for minced pork at one of the pork shops in my area in conjunction with National Day. Usually it is RM27/kg. And now it is RM20/kg for the whole month of August. Without hesitating, I grabbed 2kg. I wish to buy more but I needed to be mindful of the monthly budget flow.
Creamy Pasta with Minced Pork and Capsicums
Ingredients
- 1kg minced pork
- some carrots
- capsicum
- mushrooms
- one onion and 6 clove garlic
- butter
- salt and pepper
- mushroom seasoning
- cooking cream
Steps
Start with chopping and dicing all the vegetables to your desired size. Here are the diced onions, garlic, carrots and chopped mushrooms and capsicum.
Here is the 1kg of minced pork. I am still so stoked on the discounted price.
The key ingredients of this pasta sauce is to use generous amount of butter. Sauteed the onions and garlic till aromatic. Always love love love the fragrance of onions and garlic stir-fried with butter.
Next, I added in the 1kg minced pork. With low fire, gradually break down the meat lump so that they break apart beautifully, as less lump of meat as possible.
When the minced pork is beautifully broken, I added salt and pepper, as well as worcestershire sauce (optional) because it somehow boosts up the taste.
Then, it would be adding in of the capsicum and mushrooms and mixed them around, cooking them till soft.
Done and dusted!
Here! This is the base dish of minced pork with capsicum and mushroom. I portioned out half of this, to be kept in the freezer for future use. Another half was used for the creamy pasta sauce for the day!
Here was the other half, had been transferred to smaller pot, just add in a little water, cooking cream and a dash of Sarawak white and black pepper. There you go, we have our creamy buttery minced pork pasta sauce base done!
For this round, I used fettucine. The creamy buttery minced pork pasta was so delicious, full of natural flavours, each bite was packed with minced pork, and the crunchiness of capsicum as well as the umami flavour from mushroom. Yums!!!
