Project Monsary was initiated yesterday afternoon to commemorate my monsary with Melody. I cooked pasta with roast beef and razor clams for our lunner (lunch/dinner as opposed to brunch). Razor Roast Fusilli is the official designation I gave the dish – not very romantic, but it kinda rhymes. 😉
You will need:
Continental Creamy Bacon Carbonara Pasta and Sauce
Fortune Razor Clams
Libby’s Roast Beef (“Great for Burritos”)
Absolut Vanilia
Wall’s Viennetta Kurma (dates) ice cream
New readers of sixthseal.com might be wondering why there’s always alcohol involved in my cooking posts – the rational is simple, it’s better to drink and cook than drink and drive. 😉
You might need to get a mixer as well, I forgot that not everyone is an alcoholic and drinks it neat and straight from the bottle like me. 😉
The Continental Creamy Bacon Carbonara is a ready mix packet of pasta with the fusilli and (powdered) sauce in the packet. It’s kinda like the Italian version of ramen (our instant noodles) – just add water (and milk). I also forgot about getting milk and butter for the pasta, so it’s a good thing I manage to scavenge some from the fridge at home.
I also couldn’t find the automatic can opener so I had to use a manual one. We started up by opening the can of Libby’s Roast Beef, which comes parboiled and steam roasted in gravy.
I have to admit that Melody’s skillz in using a manual can opener is much better than mine. Exhibit A above shows the can she opened.
Exhibit B here shows the one I did. I’m a “shortest distance between two points is a straight line” kind of guy and I guess it manifests itself in all aspects of my life…including opening tinned food. 😉
The razor clams were drained from the brine in the can and placed in an appropriate receptacle. You don’t need to cook the tinned razor clams, it’s ready to eat.
This is Libby’s Roast Beef, which comes in nice, huge chunks complete with gravy. You have to heat it over a saucepan before serving, but it’s best to do it when the pasta is almost cooked so it’ll still be warm when served.
I also didn’t have a measuring cup and this is where Melody’s pragmatic brain comes into play – she counted the columns on a standard 500 ml bottle of mineral water and told me where I should pour up to.
The recipe calls for 125 ml of reduced fat milk (it’s a good thing I have low fat milk in the fridge since I neglected to RTFM while shopping for the cooking project)…
…and 310 ml of water. I just mixed the two together in the mineral water bottle (which doubles as a not-very-accurate measuring cup) for easier handling.
The land of milk and honey, I mean, water. I added more milk and less water since I want it to be creamier and also coz I’m not sure “reduced fat milk” is a synonym for “low fat milk”. 😉
The recipe also calls for “salt reduced polyunsaturated table spread”. Jesus Christ, why can’t you just say BUTTER! 😉
It requires a teaspoon of the “salt reduced polyunsaturated table spread” (Continental must have very high regards for the English comprehension standard of their consumers) and I could not for the life of me find a teaspoon in the entire house. It’s nowhere to be found. There is no (tea)spoon.
Melody teaches me agaration.
The results of camwhoring while estimating a teaspoon of butter:
1. Butter starts slipping from knife
2. Cell phone falls into butter when mouth opens to communicate
3. Cell phone gets sticky
4. Butter drops to the floor
Anyway, after the mess was cleaned up, the bottle with the water and milk is poured into a saucepan and the butter (margarine, actually) added into the mixture.
I set my timer for 8 minutes…
…and poured the Continental Creamy Bacon Carbonara mix into the saucepan. The saucepan was put on low heat and stirred occasionally.
The roast beef should be stir fried in a wok at the 5-minute point to ensure the chunks are nicely heated up before the pasta is al dente.
This is Melody with matching Mickey Mouse and Minnie Mouse plates for our pasta extravaganza.
The pasta was done at the 9-minute mark – apparently I put in too much liquid and it needed more time to coagulate with the low heat that I was putting it on.
The pasta was heaped onto the plate and the roast beef chunks added in on the side before the razor clams is mixed into the pasta. The packaging states that it serves four (4) but Melody and I didn’t even find it filling for two!
This is what the dish looks like when it’s done. The hot pasta will heat up the razor clams so it will be warm and appetizing. 🙂
Here is a macro shot of Razor Roast Fusilli – it tastes more tempting that it sounds. Melody loved it and so did I.
This is what we had for dessert – it’s the limited edition Wall’s Viennetta Kurma (dates) ice cream. It’s only available during Hari Raya Puasa since dates are traditionally eaten during the breaking of fast.
It tasted delicious and rounded up a great meal. We shared the ice cream and finished it in one sitting. There are dates in the dessert ice cream and it tastes great with Absolut Vanilia.
I love cooking together with Melody and it was a great Monthsary together.
Muaks! I love you dear! =D
Ah Continental brand pasta. I used to live off them back when I was studying in Melbourne. Good times 🙂
The reason why you might find the serving to be a mite unsatisfying is because it’s actually meant to be a side dish. So when it says “Serves 4”, it’s supposed to be 4 servings of the pasta as a side dish as opposed to an entire meal by itself.
Clams sauces is popular all over. Mine is easy have olive oil heated in pan with chop fine garlic saute than add Italian season herb in bottle as much you like to oil mixture. Salt and pepper to taste mix in pasta that it. You can added pasta sauce to it for red clam sauce and even fresh clams too. Wine and garlic bread and you set.
Happy Monsary to you and Melody.
Haha..your handphone really come in handy in the cookout.
Since you love to cook, why not:
1. Invest in a measuring jug?!!! Although using the 500ml bottle is a great idea which I used to do.
2. Get yourself a teaspoon?!!
me and Kian celebrated 90th monthsary last week. Im looking forward for the 100th 😉
Continental is aussie brand. they are alright.
Linguine with clam sauce is wonderful. Michale’s recipe is not bad at all. I love to add fresh basils in mine for more flavor. Salad with it and some wine and bread is great. Dessert with almondretto chessecake which I make myself.
The best pasta is linguine for clam sauce. Any pasta you like is fine. I make a cream sauce and add chesse in it. To make nice add finely chopped parley on top and more cheese. Salad goes nice and store brought gelato end the meal well.
lulz.. i heard walls contain some bovine sources from china wor.. u still dare eat ah?
anyways, ur can opening skill sucks for real
*am bad
😛
Dude, you cooking again.?! Man that clam dish seem fast but other dudes know me as cooking freak. I use fresh clams with a olive oil, garlic, and herbs seasoning. Basil leaves in it really add so much flavor to dish.
Awww.. sweet last pic XD No full face?
For quick meal that not bad. I try that dessert long time ago not bad at all. Enjoyed cooking so do my brother. He like cooking from scracth even make dessert too. Sometime nice quiet meal at home is better than a noisey restaurant.
Best. Post. Ever.
Haha I had to a double take when you guys were “Cheersing” the vanilla vodka. Then I realized “Yup, that’s a glass full of vodka”. Classic!
Happy Monsary or as we call them in Canada “Monthiversarys”.
Not sure what is Monsary but it seem nice way to do thing together with someone special. I like the razor clams but not able to in states canned. Fresh yes so I would use fresh clams and pasta perfer linguines it hold sauce well. The classic olive oil with garlic and seasoning one. I do like steaks like all guys and seeing pasta dish is fancy so steaks will just grill to balance out and salad . Garlic bread gone so well with pasta and steaks.
Wines is so important and dessert turimisu to complete the dinner.
It nice having it at home meal. Quite and special both doing it together. I am hopeless due to I love cooking and end up over doing it at home in meal. My date love still. She love clams with linguine w/salad, bread also steaks. I readed blog so many thought of same thing. She love baking and bring something she baked. Wine also.
HB,
Its been a while since I saw you cook. Are you kissing a mirror or melody? I’m confused la which is your special GF since you have so many intimate moment spended with bunch of girls.
Dude did you just censor yourself? The ferry roti john post is gone.
i look forward to wishing u happy monsary for at least 600 more months to come
Hey mate… what has happened to Autumn? Who is Melody? Where is your previous kebab blog? Don’t tell me you have deleted it. Was awaiting your answer to my questions/comments and also another post with Autumn. Huumm…. 🙂
so sweet! cook for gf! i tried cooking pasta with those ready made like yours, but i didn’t have any extra butter or milk, so i ended up screwing the whole pot, dumped it, and tapao dinner from outside. lol. oh well, i feel sad for myself. haha. anyway, do ping me your confirmation about when/where/ when u r here in kl 😀
i thought your gf is autumn…now melody? xD
OHH! YOUR LAST PHOTO! ITS ALMOST PORNOGRAPHIC!
Mmmmmm Pasta…..I crave anything that is in the Carb Family 🙂 I love making my Pasta using Cavatappi and either a Pesto mix with White Garlic Sauce or its a Red Meat/Vodka Sauce straight up….hmmm it’s only 9.24AM and I am hungry for fucking dinner! LOL
You throw around girls names and it’s making me lose track of who’s whom! 😉
eppie monsary to u and Melody!
I make pesto sauce with angel hair pasta and put sometime clams in it. Yes all guys like extras food because pasta not filling. I add to dinner grill lamb chops or chicken. Vegetable medley with meal and dessert Bake Alaska it a cake with ice cream cover with whip egg whites and bake it egg white brown.
offkilter: Oh, no wonder it’s not very filling. Side dish, eh. 🙂
Michale: Clam chowder is great, I want to cook it when I have the time and access to fresh clams.
eiling: Thanks eiling! 🙂
Yeah, the timer function is great, at least it beeps when the time is up. 😉
I love to cook but this is not my permanent place, so I’ll only get the stuff I need to cook when I move. Tell you when I meet you. It’s not blogging material. Going to KL soon for sister’s wedding.
cynthia: That’s great, you’ve been with Kian for AGES! 🙂
Many more anniversaries to come, Cynthia!
Vickie: I’ll love to make all the stuff myself but there’s no fresh produce here, at least not for this type of cuisine.
Joanne: Cheese in ice cream? Something new, shall try it next time. 🙂
eugene: I don’t really mind, coz my kidneys are so fucked up anyway. 😉
Yeah, I must admit, my can opening skillz need training. 🙂
Jake: Yeah, I love cooking, I just don’t have the time for it. 🙂
YingYang: Nope, not until about a month later. Shall explain in detail when that happens. 🙂
Wendy: Dates in ice cream is surprisingly good. Dates are sweet and I love eating them during Raya. There are huge ansara dates in KL, but not so much over here due to the lower Muslim population (and purchasing power).
Tyler: Haha! Cheers mate! 🙂
I’ve been drinking a little too much lately, must cut down on my consumption.
I passed out last Saturday (or was it the Saturday before?). My memory is seriously compromised.
Nick: Distilled spirits owns wines for Sunday due to the lower (or non-existent) fusel oils. Vodka doesn’t cause hangovers.
Mark: Yeah, I find it so much more meaningful to do a project together than just to eat out. 🙂
Roland: Melody la…eh, don’t cause my saham turun. I don’t have intimate moments with a lot of girls. I only have one gf. 🙂
Vince: Yeah, I’ll explain next month. In a nutshell:
Autumn posts are unpublished (which is not the same as deleting, since it can be republished with a click of a button)
Two categories have been totally removed and renamed – FNORD D and the subcategories and FNORD P. I think long time sixthseal.com readers knows what D and P stands for, but for newer readers, you don’t see the FNORDS. 😉
Also some compromising photos of myself have been unpublished, again explanation next month.
Bengbeng: Thanks buddy! 🙂
The Bull: Autumn posts have been unpublished due to reasons I have explained through email. Check your mail. 🙂
I will make it up to you, promise.
D and P categories have also been removed, or at least “unpublished” so it can’t be accessed. Category names for D and P have been changed to the initials instead of the glaring obvious names, again explanation next month.
Unpublishing spree today, due to reasons I have explained in email.
xin: Heh! Oh well, at least you tried.
I will definitely drop you a message when I go to KL. It’s booked already, I just don’t want to reveal when on the blog due to reasons which I can’t explain until next month (Jesus Christ, my life is complicated).
I’ll be in PJ and KL so there’s plenty of time to meet up. See ya then! 🙂
xSean: Autumn is not my gf. She’s engaged and just a good friend. 🙂
ohwell: Eh, I thought it was sweet. 😉
Pornographic, I have a lot of that featuring myself. Not for publication though. Heh!
Melody is my gf.
Skwermy: Vodka straight up? I love you Skwermy! 🙂
We are kindred souls. Abandon all hope, all ye who enters here. 😉
I don’t have that many girlfriends. Autumn is a friend, who is engaged. Melody is my gf.
I’m a one woman man.
*cough*
annant: Thanks annant! 🙂
Elaine: I like angel hair pasta too, but it’s not very popular over here. 🙂
Happy Monsary! That meal looks good for a quick meal. I’ma try to find those ingredients here in Northern Cali so I can copy and make for my hubby. hahaha But I know I won’t be able to find Vienetta. I’ve tried lookin and I think they’ve stopped makin it here 🙁
DawnOne415: Thanks Dawn! 🙂
Yeah, this is good for a quick and easy meal.
Vienetta, I thought they stopped making it over here too but apparently it’s still available, and in a limited edition date version for the festive occasion to boot. 🙂
dude.. you left me out in the email explaination.. :p
fr33: I haven’t even written the explanation. 🙂
I’ve been busy with work and other stuff lately. Tomorrow would be a day dedicated to replying all the comments.
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