chocolatebuddha

Some people aim to recreate the recipe, some people just like to read
while some others have the creativity to create. Of which category are
you? We all likely have a bit of all in us leaning over one more than
the other depending on our moods. Judging by what I’ve been blogging
about, creative is not a description that I deserve. But on a rare
day, with time on my hands and laziness tucked somewhere under the bed,
I do end up whipping up something new.

Usually a main ingredient is chosen to work with. It begins with the
taste and texture swirling in my mouth. In Patrick Süskind’s book
titled Perfume, the murderer can breakdown the smell of Paris into its
individual layers. Perhaps for me, a similar process happens. The
mind and the sense of taste interacts – the flavours playing in the
mind translate imaginarily into the mouth.

Once these can be established with clarity, the next decision would be to decide which cooking method use to produce such flavours – to bake, to roast, to fry or a combination of several techniques. For this reason, I tend to favour cookbooks with more emphasis on technique because the more familiar you become with technique, you can work with a wider repertoire of ingredients and use an appropriate method to bring out its best.

Next, I’d start scouring through the fridge and larder for what’s available. Very seldom I venture out to purchase additional ingredients for a dish – I am that lazy! The ingredients that I look for would be those that can enhance and complement the flavour of the main ingredient.

Finally, I would dive back into the recipe books for the exact techniques and begin the adventure. Success doesn’t beckon all the time, at times after all that trouble it feels like utter waste of time and effort. But when the creation works, it is immense satisfaction. This feeling I’m sure you would all have had a taste of!

Butternut Squash Tortellini with Shimeiji Mushroom

Pasta Dough

200g plain flour, 2 eggs and a pinch of salt

Add the salt to flour and create a well for cracking the eggs. Using your hands, mix until you get a dough. If required, add some water when dough is too dry. Knead for a few minutes until the dough becomes smooth and shape into a ball. Allow it to rest for 15 minutes.

Butternut Squash Filling

Butternut Squash, 80g breadcrumbs and 2 eggs

Remove skin and slice squash into 2cm wedges. Drizzle generously with olive oil and roast for 1 hour covered with foil. When soft, mash with fork or food processor and add salt and pepper to taste. Then add slightly beaten eggs and breadcrumbs to stiffen up the mash.

Assembling and Cooking the Tortellini

Roll out pasta dough into a thin sheet and use a small bowl to cut out circles of 2 inches in diameter (Remember, don’t stack the circles! They will stick to each other quickly). Put one small spoonful of filling at the center of circle, fold into half and seal the edges. Bring both ends of the semi circle together to attain the tortellini shape.

Cook the tortellinis in boiling salt water for 8 minutes.

The Last Bits

Shimeiji Mushrooms, chopped spring onions, cilantro and garlic

Fry all the above ingredients till fragrant. Add cooked tortellini and cook till slightly brown. To finish, season with light soya sauce for some colour and freshly ground pepper.

• 10 November 2006
• kitchen action
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