Badly drawn Carbonara

one lovely day, I made this then I realized I didnt take photos of the process.

As you know , process is king........ so I decided to illustrate this........

so we start the day making chopped shallots.  These chopped pieces should be small so it disintegrates into whatever you are cooking. onion shallot gives sweetness especially when cooked. The chopped little bits goes into every thing.

we start by making the cabonara sauce.

heat a pan of oil, throw in the shallots and wait for them to sizzle. Next put butter and chopped mushrooms

when mushrooms turn brown add, corn starch and milk. I added some stock  made from the previous blog consisting of prawn, squid and lard.

you will get a thick broth

keep stiring so that the bottom will not get burnt

you can thrown in some parsley,  coriander or spring onions as you stir this to a more stick constitution.

so there ! cabonara sauce.....end of blog......





but we still need to draw the spagetthi .

boil spaggetthi  is raging boiling water, add salt and oil. when it is cooked right, remove pasta to a strainer so that most of water is remove. add oil to the pasta and toss it so that the strands don't stick together

 beef is first seratted then marinated with shallot and salt. leave it alone for 20 minutes.

sizzle pan with oil and chopped shallots  and add steak . flip the steak every now and then so that it is cooked on all sides.  add more shallots if it appears to evaporate too quickly.

when the beef is almost ready , add some carbonara sauce to the pan covering the whole steak.

by this time the pan bottom will have this undesirable sticky residue that will be hard to wash

after removing the beef , add Chinese wine into the pot to degauze (decade, deguzz ?) . the residue stuck will disengage and become part of the the carbonara broth, giving it a beef taste.

this becomes the gravy for the beef.


ASSEMBLY TIME !

some how.....the badly drawn cabonara looks more edible.

note: I don't really know what cabonara is so this was a real guess work. i didnt even refer to anything except memory. suppose for a more purist form of cabonara, you need to filter the gravy so that you do not see suspensions and sediments in the gravy, but those are for the French. (OKAY , so I lied, I did check on carbonara and it was a French guy trying to filter it)