Favourite cuisines:

Indonesian, Japanese, Thai, Chinese, Italian, French, American (Club Sandwich, Burgers, Waldorf Salad, Banana Cake, Lobster Thermidor), English (breakfast, Devonshire cake, Victorian Sandwich/Cake, High Tea, Sandwiches and their Roast Beef, depending on the Restaurants), and Mexican.


“Spaghetti all’aglio, olio e pepperoncino”  – Spaghetti w garlic, oil and chillies. 

This is one of the typical dishes that the Italians would prepare as a fast meal to prepare if there’s nothing in the fridge.

Just boil the spaghetti as instructed. 

In the meantime in another pan, pour…

  • extra-virgin oil for frying ,
  • dried flaked chillies or cut up fresh chillies,
  • A bit of stock if you need stronger flavour.
  • A little of breadcrumbs.
  • Salt and pepper (I can’t eat any pepper except the green ones on the pepper steak).

Then pour the spaghetti in once ready and mix them quickly and evenly.

Serve instantly.

Accompaniment: White Wine.

Never serve parmesan with this dish.

Experiment and enjoy.

A sturdy pasta maker, Marcato Atlas Pasta Machine, Made in Italy, Stainless Steel, Includes Pasta Cutter, Hand Crank, and Instructions.

I personally prefer pouring the olive oil from its original bottle than the fancy bottle as it gives that sense of rustic authenticity.
Bova Olio Extra Vergine Di Oliva Italiano – Extra Virgin Olive Oil 8.5 Oz.



“Spiral Pasta with Zucchini and Cherry Tomatoes.”  – Me

A delicata balance of flavour between zucchini, tomatoes, garlic, sage and rosemary.

Again, boil pasta as per instructed. 

  •  Fussili Pasta
  • Garlic
  • Zucchini
  • Cherry tomatoes
  • Dry sage
  • Dry rosemary
  • Salt and pepper
  • Extra-virgin olive oil
  • Parmesan cheese

Garlic: 1 clove, thinly sliced.

Zucchini: 2. Cut lengthwise in half and slice not too thin and not thick at all.

Cherry tomatoes: 4 or 5. Cut in halves.  

Heat the olive oil in the pan low medium.

Throw in the garlic and zucchini and tomatoes.

Then sage and rosemary, double pinches.

Sautee until soft, you can even cover them lightly and let it simmer.

Salt and pepper.

Serve and sprinkle parmesan just before starting.

Accompaniment: white wine if by itself or with fish as main course. Red wine if meat as the main course.

This should actually be followed by the main course such as steak with french fries or roast potatoes and salad.  Or fish if meat is not your liking. And this is how the Italian serve its course for dinner or if you like to have something substantial at lunch, by all means you may order this combination which is actually the custom of serving Italian food in Italy.

This was delicious!