Singapore Western-style Cream ‘Carbonara’ to celebrate Father's Day!
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We bumped into Teddy, a trucker who works long irregular hours just to support his family. As a result of these long working hours, he rarely gets to spend time with his family. So this Father's day we decided to surprise him and his family with a classic Singapore western style spread.
Teddy mentioned Creamy Carbonara being the dish that brings them all together as it would be the only time they could sit down and spend time together. So Azfar made the creamiest Carbonara using turkey bacon as the base, pairing it with other classics such as Chicken Chop (which was Teddy's sons favorite), coleslaw and garlic bread.
It might not be the most authentic Carbonara but it definitely wins points for being the most nostalgic Carbonara that most Singaporeans will have grown up with.
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Singapore-style Western Food Cream Carbonara
1 packet (500g) San Remo Spaghetti
200g turkey bacon, diced
500ml heavy cream
500ml full cream milk
1/2 cube chicken bouillon
1 large yellow onion, diced
5 cloves garlic, minced
2 tsp dried parsley
3 dried bay leaves
1 tbsp butter
1 tbsp oil
2 cups grated hard cheese / parmesan / grano padano
Dash of black pepper
Salt, to taste
Water, as needed
directions:
bring a pot of water to a boil. season the water with salt and cook the spaghetti according to instruction on packaging until it is firm to the bite (al dente)
in a separate pan, fry the turkey bacon on medium heat in oil until well-browned and slightly crisp. remove from pan and set aside.
using the same pan, melt the butter and sauté the onion and garlic until translucent and fragrant
add the bay leaves, milk and cream. let the mixture come up to a simmer and add the stock cube. stir to dissolve.
add in the cooked spaghetti and grated cheese. toss the pasta well to absorb the cream sauce and to let the cheese melt into the sauce.
season with salt, pepper and dried parsley. add water for desired consistency, if needed. serve warm and enjoy!
Western stall-style Chicken Chop
marinated chicken:
4 boneless, skin-on chicken legs
3 tbsp light soy sauce
1 tbsp cooking caramel
2 tbsp oyster sauce
2 tsp garlic powder
2 tbsp oil
Dash of cracked black pepper
mushroom sauce:
1 large yellow onion, diced
3 cloves garlic, peeled and smashed
200g white/brown button mushrooms
1 tbsp flour
1 chicken stock cube
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp ground black pepper
300 ml water
150 ml heavy cream
1 tbsp butter
2 tsp brown sugar
2 tbsp oil
Salt, to taste
directions:
pound the chicken well with saucepan until it becomes slightly flat. this tenderises the chicken as well as allowing the marinade to seep into the chicken better. rub the chicken with the ingredients for the marinade and keep in the fridge for at least 2 hours or up to overnight.
heat oil in a skillet / frying pan on medium heat. sear the chicken, skin side down while pressing onto the chicken for a 30 seconds. let it cook for 2 minutes before flipping it over and searing the other side of the chicken. once the chicken is cooked and the juices run clear, remove from the pan and set onto a plate.
heat a pan on high heat with oil. sear the mushrooms until well-browned on both sides. remove and set aside.
in the same pan, melt the butter and sauté onions and garlic until translucent. sprinkle in the flour and cook fry for 1 minute to cook the flour.
combine the stock cube, soy sauces, oyster sauce and water. stir well and bring it up to a boil.
pour in the heavy cream and sautéed mushroom. bring up to a simmer.
season with sugar, salt and pepper. pour the sauce onto the chicken chops on a plate and enjoy!