I just had the best pasta dish I have had in months. I guess the secret was the sauce, which was creme fraiche mixed with Dijon mustard, sambal oelek and soy sauce. So creamy with a twist of sourness, just a sting of mustard and some heat from the chili. Just perfect! As meat I used strips of beef flank sautéed along with my ordinary veges staples, i.e. mushrooms, squash, peppers and thin strips of carrots.
This is definitely a recipe I will try again. Maybe with chicken next time and some more sambal oelek to make the dish more Asian.
1 comment:
Good question! I never think about how much. I just mix it up. Let’s see…
250 milliliter of crème fraiche
One big teaspoon of Dijon mustard
One big teaspoon of sambal oelek
Dashes of soy sauce
Taste and then add what you think is missing. Good luck!
Post a Comment