Pesto alla siciliana, sometimes called simply pesto rosso (red pesto) is a sauce from
Other modern Pestos, some of international and not Italian origin, with ingredient variations include: arugula (instead of or in addition to basil), black olives, lemon peel, coriander or mushrooms. A German variety uses ramsons leaves instead of basil. In the 19th century, Genovese immigrants to
Vegan variations of pesto can include mixes of fresh basil, walnut, olive oil and miso paste.
I think enough knowledge about the both Sambal and Pesto, correct me if I am wrong people and please add more knowledge/info on regards… so, next…
Binding Sambal and Pesto… So, I came up with this idea of binding both all time favorite food from east to the west part of the world…
200gm tagliatelle pasta
80 gm chicken breast (sliced)
2 tbsp extra virgin olive oil
2nos garlic (sliced)
½ nos onion (diced)
50gm cherry tomato (quarter)
3 tbsp sambal
3 tbsp pesto
1 tbsp fresh basil (julienne)
Salt and pepper.
- Cook pasta in boiled water until cooked or al-dente.
- Heat up a pan and sauté onion and garlic until fragrance.
- Add chicken and stir until cooked.
- Add in sambal and pesto together with cherry tomato.
- Add in pasta stir or much better flip the pan.
- Check seasoning, add salt and pepper to taste.
- Add basil and ready to serve.
Tips: you can use different pasta if you want or may be replace pasta to noodle. It is more or less like cooking fried noodle.
So there goes how we bind food but I think food is just a common ground to bind us together and what important is to taste what is around us or even far from us because ‘the world just taste so good on a plate’.
I hope you enjoy reading this and have a great time… ;)
Regards, Chef Nash