20 July 2012

Macaroni ketjap

Twice a year I really crave it. Buy the cheapest macaroni, a pot of bolognese sauce and... a tin of Spam. At home I slice an onion and 3 or 4 cloves of garlic. Soften them on a low fire. Dice the Spam. Pour the sauce over the onion and add the meat. Get some oregano from the garden and stir the leaves in. Then comes the secret ingredient: a good glug of Indonesian Ketjap Manis. In the meantime  100 grams of macaroni is cooked al dente and added to the sauce.
All this is done the day before the feast to make it taste better. The next day a handful of grated parmesan is put on top before placing it under a hot grill. A hardboiled egg is finely sliced and added on the plate. Good stuff.  

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