Ma La Pasta

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The inspiration for  Ma La Pasta is the crispy, fierce New York winter and also the short busy day time. This is the 10th winter I’ve spent in New York and although February is almost over it is still 100 percent winter here. Grey sky, chilling wind, wet floor. I would define the winter here as tough and fierce, but not depressing. The beauty of living in New York is there are always so many things going on & to explore and you can get stimulated and inspired by tiny little things. A look of street fashion, a piece of graffiti art, a movie, an indie rock song,  an exotic cocktail….. Nothing is perfect, but everything can be interesting.  This is how I get inspiration for the quick and interesting pasta dish: Ma La Pasta

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First things first this is not necessarily a “comfort food”. The taste can be challenging yet intriguing.
Ma La is a combination of numbing spicy taste and is commonly used in Chinese cuisines. Ma La sauce consists of Sichuan peppercorn, chili pepper and various spices simmered with oil.

Pasta is a staple Italian cuisine which is popular worldwide. I choose Linguine pasta for this dish due to the thinner and narrower texture, which can hold strong flavor well.

Ingredients:

  • 1 pound linguine pasta
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon sesame oil
  • 4-6 garlic cloves (minced)
  • 1-inch ginger(minced)
  • 2 scallions (chopped)
  • 1 tablespoon red chili flakes
  • 4 dried red chili peppers
  • 12 Sichuan peppercorns
  • Salt & pepper, to taste
  •  Toasted Sesame seeds( optional)
  • 1/4 cup fresh flat-leaf parsley  or cilantro(chopped)
  • Fresh grated Parmesan cheese (optional)

 

Method:

  1. Boil the Pasta in salted water for 8 mins. Drain the pasta in a colander. Reserve 1/2 cup of the pasta water.
  2.  Heat the olive oil in a large saute pan over medium heat. Add garlic, scallion( white parts), ginger, saute till fragrant. Add dried red chilli peppers, saute for a minute, and take them out. Add chili flakes, saute for a half minute, and add Sichuan peppercorns, saute for another half minute.
  3. Toss the pasta in the flavored oil, stir consistently, and make sure the pasta is evenly covered by the oil. Add the reserved pasta water, stir for a minute.
  4. Turn off the heat, and top with herbs and cheese.

Let it start with pink.

I’m Terrisa, I live in Brooklyn, New York. I’m passionate about fashion, food, and art. I’m here to share my inspirations and my visions with you!:)

 

Pink has always been one of my favorite colors. Because it carries so many characters. It can be gentle and seductive, it can be tough and hardcore. I love to have fun with this color, especially in this cold weather, it’s just simply pleasant and cheerful.

 

Wonder woman
Me in pink shades

 

 

My cat Tinky is truly a wonder. Tinky always inspires me with her “go with the flow” life attitude. Tinky is an extremely easy going cat ( as long as feed her on time), her laid-back style is totally opposite to my anxiety, that makes her a muse to me, it is just so healing.

 

Wonder cat
My cat Tinky

 

Morning rose petal tea:

Starts the day with soothing and refreshing

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Homemade beets yogurt dip brunch:

*Homemade beets yogurt dip

*Crumbled goat cheese

*Roasted cashew nuts

*Poached eggs

*whole wheat flat bread

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Homemade beets yogurt dip (turns out sooo pink) :

I like to add spice to all my meals, including dips.

*4 medium beets

*3 minced garlic cloves

* 1 red chili

* 1cupĀ  greek yogurt

* 3 tablespoons olive oil

* 1 tablespoon agave

* 1/4 cup chopped roasted cashew nuts

* 2 minced green onions

* Sea salt

* Chili flakes

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