He especially likes to cook after 7 months honing his culinary skills and exchanging recipe with a bunch of Europeans students in Poptahof Noord, Delft.
Last weekend he did his usual pasta dish: Salmon Pasta ala Subprimed ( best suited for tight budget folks in view of the recent subprime crisis)
Ingredients:
Salmon skins and bits ($2 from Cold Storage/NTUC)
Bottle of tomato puree/paste ( $3 dollars for 500ml, perfect for 6 or more servings)
Pinch of Sarawakian Black Pepper ( FOC from colleagues)
Pinch of Malaysian Chilli Powder ( $3 use for 3 years)
Dash of Olive oil ( $18/1litre for 6months)
Pasta ( San Remo/Barrelli @ $1.90 during discount)
Voila!!!!
Here is your fishy wishy Subprimed Salmon Pasta: Same joy, Same flavour, half the price!
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