green pea sauce spaghetti

okie, so i finally cooked up the dish today. hmm.. i'd say it's a flop. primarily, it's not savoury enough for my palette and it became pretty gerlat towards the end. probably due to rusty cookery skills, haven't really did experimental cooking for ages other than making salads which doesn't really require much cooking.


the process took longer than i expected and i made the portions a little too big, perhaps that's why the dimishing returns set in as everything felt kinda creamy.


cooking the green peas was a breeze, just boil it and when all the peas float, you know it's time to take them off the cooker and drain. i then cook the mussels (in place of prawns coz it was only 87 cents for like 20?! damn cheap and very fresh fortunately!!) in another pot, but in the midst of washing them, i forgot to boil the water to cook them (i think it's best to cook them in boiling water instead putting them in to boil with the water at the same time.) so that took sometime. i had to boil another pot of water for the spaghetti. a lot of things were happening at the same time.


i think the toughest part of this whole process was to 'sieve' the green peas. i knew i had to take away the skin so that 'sieving' it into a paste like substance would be easier, but i didn't. so it took a long time. i had to mash the peas with the skin and had to do it batch by batch. i think the whole thing took about 15 to 20 mins!!


by then my spaghetti was cooked just right but came out to be quite a bigger portion i had in mind and i absent mindedly ran it under cold water when it was supposed to be hot! i tossed in some oil from the japanese salad sauce which turned out pretty good! and there were mussels which i need to take out from the shells. good thing they were cooked just right too.

before adding the green pea sauce. think with the salad sauce tossed in and eating it with the mussels would have been nicer.

when everything was done, everything was cold. the presentation was not what i wanted either. anyway, i just tossed the green pea paste with the mentaiko mayo sauce and a little bit of wasabi which unfortunately did not save this dish. topped it off with some tobiko and it was done.

that's how the green pea mentaiko sauce looked like.. erm still a brilliant shade of creamy green!!

after tossing it with tobiko and the sauce. the final outcome.

i finished everything, didnt want to waste it. i think the sauce would be better off as a dip or a starter.. spreading the sauce on top of sliced toasted baguette, add a mussel, some tobiko and some chopped tomatoes would probably be nice. well, will try harder next time.

still on the topic of green peas

thought of this yesterday. think i wanna make spaghetti this coming Sunday.. hmm, well if i am alive by then still.


anyway, the ingredients.


green peas - mashed without skin
mentaiko mayo sauce
spaghetti - cooked
tobiko - because they are bigger and crunchier than ebiko
fresh prawn - cubed
Parmesan cheese - shaved thinly


mashed the green peas through the sift and then mix with the mentaiko mayo sauce till creamy.

cook the cubed bits of the fresh prawns in boiling water, once turned pink - drain.

when the spaghetti is cooked, mix a bit of olive oil (actually i think SCS butter will be nice but very sinful!!).

toss in the tobiko and prawn bits.

then add the creamy mashed green pea mentaiko mayo mix on top.

sprinkle some bonito flakes on top.


hmm.. i wonder how this will taste.. let's see and will post the pics when ready! :)

Green Peas and creamy dressing

a recent experiment made me think about why i used to like the KFC vegetable salad so much. though i am not really a green pea person, but i loved that salad. the dressing is likely to be the same as that of the coleslaw, but definitely don't have that strong yucky stale garlic smell. i don't know why they discontinued that vege salad, it was quite depressing and i always opt for mash potatoes for my KFC set meals.


a year back or so, watched the nigella express and she recommended this super fast and yummy green pea mozerella cheese soup. it was yums! super simple, just cook the peas in some stock and then put into the blender and blend the mozerella cheese with the peas and the stock. super fast, done in 10 mins. it's good coz the green peas have some vege sweetness taste to it, the mozerella brought about a slightly cheesey taste. the entire combi comes very well together. you'd be surprised how filling the soup is!!


and the recent experiment i was talking about, i mixed the peas with this slightly spicy japanese mayo mentaiko dressing. it was wonderful!! i happened to chance upon this dressing and it was the last on the shelves, presume it's damn popular! and it must be course not only does it have the usual japanese mayo taste, add the spicy mentaiko bits, wooo.. takes it up a savoury notch and... when you mix it with the green peas, it's simply delish.


this brings about my conclusion. Green peas goes well with creamy stuff. i gathered that the green pea itself have a light tinge of 'creamy' taste to it. hmm.. try this, remove the green pea skin after you boil it and then mash the green pea through the sift. after that, eat it. what do you think?


hmm.. i wonder if anyone has ever come up with a green pea cake.. it should be nice :p