Fer Pandi Lovers Only PtIII

"Ubah Gaya Hidup" - that's every Malaysians' new motto. Ok, in the spirit of the times, me will try to accommodate a few changes to me lifestyle. So fer starters, me would like to share a "budget" meal recipe with you featuring the (now expensive like fook @ RM7++/kg) pandi.

Previously on this blog, me has posted a couple of oink recipes. The first was me personal fave of pork curry, using a significant number of choice ingredients which made it a bit of a gourmet meal. Next was the roasted Rum Bones which needed expensive cuts of ribs plus a generous splash of Barcadi Rum (Gold edition no less). So me has cut down on these extravagant meals at home & in its place a more "reasonable" option.

Pasta Olio Olio w Luncheon Meat
Ingredients (fer two pax)
1) One can of luncheon meat (approx RM6.50 /original recipe used bacon & gourmet sausages)
2) One can of button mushrooms (approx RM2.30 / original recipe used selection of imported mushrooms)
3) 10 stalks cili padi (approx 10sen / free if you grow yer own)
4) 2 large onions (approx 50sen)
5) 2 bulbs garlic (approx 30 sen)
6) Olive oil (approx RM32 per litre, though you not using all / otherwise sub with vege or corn oil)
7) Lea & Perrin's (approx RM6.50 per btl - again not using all at once / cheaper Maggi Worcester sauce also available)
8) Paprika or Cheyenne powder (approx RM2.50 fer 50g pack - again not using all)
9) Mixed herbs (approx RM3 per 500g pack - not using all)
10) Bay leaf (optional)
11) Pasta of choice (spaghetti costs approx RM3.00 fer a 500g pack - again only using a third fer two diners)

Method:
1) Heat oil in wok/pan & sweat down the sliced onions followed by the garlic & cili padi (& bay leaf).
2) Add sliced/cubed luncheon meat & season with paprika or cheyenne powder (latter more bite).
3) Stir fry till luncheon meat is cooked & turning slightly crisp. Add in sliced button mushrooms (you can also add a few veges such as capsicum if you wish, but the name of the game is to reduce cost, so up to you).
4) Sprinkle mixed herbs and fry on low heat till aromatic.
5) Boil pasta in separate pot with a touch of olive oil &/or butter (sub with margarine) & salt.
6) Drain pasta & add to wok with luncheon meat & give it a good mix allowing the pasta to absorb the flavours.
7) Serve hot with cold beer (no wine, remember, ubah gaya hidup!)

Seriously, though, if you do the math, the meal would have cost roughly RM15 at most fer two (with many ingredients to be used fer subsequent meals). That ain't too fooking bad is it. So me is off to the kitchen to start preparing this cost-conscious meal fer wifey & meself.

Hope ye all like it as well. Happy woking!

ps: Sorry, no digital camera to take pix. Perhaps after me gets me petrol rebate from Post Office. Ha ha!

pps: Apologies to Tn Kerp & other non-pork eaters. You can sub babi with sliced chicken breast pieces. Or if yer feeling really extravagant, giant prawns but that sorta defeats the point of the whole exercise here . . .