Paradise - - Living | Food -


500 ml (2 cups) wa­ter 50 g an­chovies 1 kombu


8 sheets Korean dried seaweed, soaked in wa­ter for 45 min­utes and strained 2 tsp olive oil 4 cloves gar­lic, peeled and sliced 100 g Korean dried sea­soned seaweed 1 tsp yuzu kosho 70 g capellini pasta Salt to taste Ground black pep­per to taste 30 g span­ner crab meat

Gar­nis h

20 g chives, finely chopped 30 g yel­low zuc­chini, peeled and thinly sliced

Met hod

Pre­pare dashi. Bring wa­ter in a pot to a boil. Add an­chovies and kombu and sim­mer for 25 min­utes. Strain and set aside. Pre­pare guksu. Cut Korean seaweed into bite-sized pieces. Heat oil in a pot over medium heat and saute gar­lic un­til golden brown. Add dried seaweed and sea­soned seaweed, and con­tinue to saute. Add dashi and yuzu kosho and sim­mer over medium heat for 15 min­utes. In an­other pot, cook pasta in lightly salted wa­ter for 3 min­utes. Strain pasta and add to sim­mer­ing dashi. Cook for an­other 2 min­utes or un­til pasta is al dente. Heat oil in a non-stick fry­ing pan over high heat. Saute crab meat un­til fra­grant. Drain and di­vide pasta into 4– 5 serv­ings. Twirl each serv­ing into a tight ball and ar­range on serv­ing plates. Sea­son with salt and pep­per. Gar­nish with chives, sauteed crab and zuc­chini.

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