Intending to expand my Italian home-cooked meals territory, I have braved myself to attempt making spaghetti alla puttanesca. Despite the dish means whore’s spaghetti in English, I chose to stick to its Italian name than its literal name “spaghetti with anchovy and olives”. A little trick to make sure my husband was not reminded by the fact that there’s anchovy in the sauce. 
Being born and raised in Malaysia, I’m no stranger to anchovies. In fact, my favourite snack was deep fried achovies (fyi: the dehydrated anchovies and not the ones you used in this recipe) coated with chilli paste and toasted peanuts. I know it may not sound delicious to some of you but believe me, it’s something you got to try for yourself in real life, and I bet you will grow to love it. 
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Written on
October 25, 2010 by
Emily
I suppose I have missing out on the joy baking a fruit tart as I have been relying heavily on Sara Lee for doing most of the baking on my behalf. I must admit I never knew the existence of a galette until I ventured into the blogging business. After all it’s hard to miss if you start following Tastespotting, Foodgawker and Foodbuzz on a daily basis.
Oh rhubarb, I’ve always thought you would taste like celery. Coming from a person who never had rhubarb before, don’t you think rhubarb and celery look kinda alike? I think my aversion towards celery has something to do with my mum’s favourite dish to cook was chicken stir fry with carrots and celery. It doesn’t taste bad but for some unknown reason that particular stir fry and me are mutually exclusive at dinner table. That said, I wouldn’t mind celery in soups as long as I don’t see them floating around.
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Written on
October 21, 2010 by
Emily
fussfreecooking
fussfreecooking
