Haven't put up recipes for a while now. And for today's blog post, I'm sharing this recipe I learned from a TV show. This recipe serves 1 by the way, so if you need to cook for more people, just add on an extra portion. For example, 1 person = 1 clove garlic, so 2 people would be 2 cloves of garlic. Of course you can use an entire garlic bulb for 1 person. But I shall not be rsponsible for any garlic breath after the food is consumed.

Enjoy~


So, let's start with 1 garlic clove. If you're someone who likes garlic on and off but is afraid of the taste, go ahead and mince it up roughly. If not, just slice it up as thinly as you can.


Next, get a cube of chicken stock cube if you're someone who likes your soup strong. If not, half a cube is fine too. Just remember to store the remaining half inside the chiller in an airtight container. You wouldn't want your fridge to smell like chicken somehow.


Next, grab a suitable amount of spaghetti enough for 1 person if you're just cooking for yourself. Don't add oil of any type to the cooking water meant for the spaghetti. Just splash in some salt when the water reaches boiling state and before you throw in your spaghetti.

It's a rather fast enough recipe, so there's no need for oil and you still need to cook it some more with the chicken stock cube, therefore, don't cook it till al dente either. Just enough for the spaghetti to hang slightly limp from your metal tong, a a fork or any other cooking instruments that you need to use for spaghetti. (I know that item needed to fish spaghetti out of the boiling water, but I forgot what the heck it's supposed to call.)


In another small saucepan that can hold 1 portion of spaghetti and at least 2 cups/bowls of water, start frying your pre-chopped / pre-sliced / pre-minced garlic with olive oil, don't cook it too well until it gets dark brown either. Just slightly golden brown is enough.


This step is really optional. If you tend to favor storing your stock cubes inside your fridge or chiller, you will probably need to soak it in a bowl or cup of hot water to soften it up a little. If not, you can skip this step if your stock cubes do not come pre-chilled.


Once your garlic looks close to being cooked light-brown, add in the bowl of hot water and the chicken stock cube. Again, if you do not store your stock cubes in the fridge or chiller, follow the next step instead.

Once the garlic is close to golden-brown, pour in a cup or bowl of water carefully. If you recalled, you were previously frying your garlic with olive oil. And when hot oil comes into contact with water, it'll start sizzling and smoking a little, and oil may splatter, so be really careful there. Once a cup/bowl of water is in, throw in the stock cube. Let it simmer, not boil until the stock cube is thoroughly dissolved.

Remember to taste the chicken stock & garlic soup mixture. If it's too strong, add in another half cup/bowl of water to dilute the taste a little. Or if you prefer your soup spaghetti really soup-y, just go ahead and add in that half cup/bowl of water anyway.


Next, add in some black pepper and parsley flakes. If you are cooking this for a child, be careful of how much black pepper goes in, don't make the poor kid cough too much. Just a dash. (I ran out of parsley previously, so I had to make-do with oregano instead and the taste isn't that great. So, parsley!!) Once the black pepper and parsley flakes are in, give it a stir to mix it up.


By now, your spaghetti should be cooked soft, but not yet al dente enough. It's alright, just transfer the spaghetti (without the water that is cooking the spaghetti) into your small saucepan of chicken stock, garlic, pepper and herb soup mixture. And just cook it a little longer till al dente stage.


Once ready, transfer to a serving bowl and eat.

Remember to give me your comments, opinions and feedback after trying out this recipe