Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
wasn't ketchup (catsup) originally an asian sauce?
Not really. Ketjap is the Indonesian word for their sweet syrupy soy sauce. Tomatoes are New World.
Yes, I know tomatoes are New World. Heinz, I thought, back in the day, took an Asian thing, made it tomato-based, and voila, our present condiment. Well, thanks for the input.
It wouldn't surprise me if their starting were Indonesian ketjap. No tomato in ketjap but as sweet and almost as thick as modern ketchup. Check it out for yourself. ABC is the ubiquitous brand of Indonesian ketjap. Mix ketjap with sambal (chilli paste) to make an Indonesian dressing for tomato salad.
Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
I tried it when we first arrived in Japan. I’m not a fan but I also tried the traditional meat sauce spaghetti here and it’s amazing! I wasn’t a fan of spaghetti before we moved here either.
Let us know what is the traditional meat spaghetti is in Japan. I grew up wih the Chinese version of spaghetti bolognaise.
@acpgee What I mean by traditional meat sauce spaghetti is like what we are used to in the United States. They just make it better here, especially the noodles
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Let us know what is the traditional meat spaghetti is in Japan. I grew up wih the Chinese version of
Was craving subway so made a salad instead. Spinach, iceberg, carrot, cabbage, pickles, cucumber, onion, provolone cheese, uncured salami, mayo mixed with oregano and black pepper 👍
Three salad night tonight: red cabbage Carolina vinegar slaw, carrot raisin pineapple salad (no mayo), mixed veg (tom/cuke/etc.). Served with grilled sirloin, sauteed mushrooms, brown rice. I went a bit overboard tonight, but it was a little family special meal. I plated with "photogenic" in mind, not portion control, but still, MFP estimates this serving is about 1280 cals, 90g protein, 52g fat, 115g carb, high in the macros for one meal, but still within my 2000/day. In any case, I will probably have to ride the bike more aggressively, or longer, or both, tomorrow to burn some of this off ...
Photos:
1. Three salads. Note the carrot salad also has crushed almonds (recipe called for pecans, but due to nut allergies in the family, we don't bring true nuts into the house). I buzzed enough carrots through the Cuisinart to add them to the tom/cuke salad as a "unifying theme."
2. Plated service. Note the color development in the red cabbage slaw in the several hours between making and service.
I didn't have lotta time last night. Dinner was Spinach salad with radish, cucumber, peppers with a Salmon pattie. Made a lemon vinaigrette for the dressing.
Starter of melon, feta and mint drizzled with pomegranate molasses. Main of buccatini with mushroom and spinach sauce and a meatball. Finally got through that batch of tough meatballs from the freezer that needed warming up in a sauce. The Tesco 20% minced steak is a cut we won't be buying again.
Doing a big cook tomorrow night for a dinner party at my place.
Starting with steamed globe artichokes and hollandaise.
Anti pasta of charcuterie and ryvita (one guest is coeliac). I made chicken liver pate and duck prosciutto in advance and I have some Spanish cured tuna (lomo de bonito) in the fridge. I pulled out a pack of lingonberry preserves from the freezer (supplied by family of a Swedish friend) which I will sweeten with mirin to have with the pate. Plan to buy some berries to nibble on with the duck prosciutto. Have toasted almonds for the cured tuna. The classic combination in Spain is thinly sliced cured tuna drizzled in olive oil and sprinkled with toasted almonds.
Main is Italo-American penne alla vodka. The coeliac is bringing his favourite gluten free pasta.
Dessert is my own invention of pina colada sorbet. Have been practicing quenelles which look pretty awful up to now but maybe by tomorrow night I will manage to make something look half way decent. Made coconut macaroons (half sugar, half Splenda) to accompany the sorbet. Will garnish of slivered kaffir lime leaf and toasted shredded coconut.
Starter of melon, feta and mint drizzled with pomegranate molasses. Main of buccatini with mushroom and spinach sauce and a meatball. Finally got through that batch of tough meatballs from the freezer that needed warming up in a sauce. The Tesco 20% minced steak is a cut we won't be buying again.
Replies
It wouldn't surprise me if their starting were Indonesian ketjap. No tomato in ketjap but as sweet and almost as thick as modern ketchup. Check it out for yourself. ABC is the ubiquitous brand of Indonesian ketjap. Mix ketjap with sambal (chilli paste) to make an Indonesian dressing for tomato salad.
Let us know what is the traditional meat spaghetti is in Japan. I grew up wih the Chinese version of spaghetti bolognaise.
https://thewoksoflife.com/beijing-fried-sauce-noodles-zha-jiang-mian/
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Let us know what is the traditional meat spaghetti is in Japan. I grew up wih the Chinese version of
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https://www.thespruceeats.com/spaghetti-napolitan-japanese-ketchup-pasta-2031629
Hows that? Give it a try!
Photos:
1. Three salads. Note the carrot salad also has crushed almonds (recipe called for pecans, but due to nut allergies in the family, we don't bring true nuts into the house). I buzzed enough carrots through the Cuisinart to add them to the tom/cuke salad as a "unifying theme."
2. Plated service. Note the color development in the red cabbage slaw in the several hours between making and service.
I didn't have lotta time last night. Dinner was Spinach salad with radish, cucumber, peppers with a Salmon pattie. Made a lemon vinaigrette for the dressing.
Starting with steamed globe artichokes and hollandaise.
Anti pasta of charcuterie and ryvita (one guest is coeliac). I made chicken liver pate and duck prosciutto in advance and I have some Spanish cured tuna (lomo de bonito) in the fridge. I pulled out a pack of lingonberry preserves from the freezer (supplied by family of a Swedish friend) which I will sweeten with mirin to have with the pate. Plan to buy some berries to nibble on with the duck prosciutto. Have toasted almonds for the cured tuna. The classic combination in Spain is thinly sliced cured tuna drizzled in olive oil and sprinkled with toasted almonds.
Main is Italo-American penne alla vodka. The coeliac is bringing his favourite gluten free pasta.
Dessert is my own invention of pina colada sorbet. Have been practicing quenelles which look pretty awful up to now but maybe by tomorrow night I will manage to make something look half way decent. Made coconut macaroons (half sugar, half Splenda) to accompany the sorbet. Will garnish of slivered kaffir lime leaf and toasted shredded coconut.
That green dish is stunning. Me want. 😍