Bought some pastas recently. Saw this interesting pasta called rigatoni..something like macaroni but bigger and straighter. Was thinking of what to do with it for dinner and was inspired by a TV programme to do 'macaroni & cheese' style. Since we have most of the ingredients in the refrig, why not?
Sean said that the meat taste something like the meat mum used for niang dou foo. So this dish is a keeper but can't do it often..very high in fat/calories etc
Hm...this sets me thinking to attempt to do the niang dou foo. Good thing I saw how mum do the NDF at home. I can still remember 60-70% of it. But must find the Tau Pok first.
Next day, I had the spag/rigatoni from yesterday's lunch/dinner leftover and cooked myself a milky pasta dish for lunch. Taste quite yummy with all the wheat/calcium/protein/pepper..very healthy.
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