Posted by: hyacinthus | August 2, 2011

Aglio Olio Peperoncio Bak Chor

Yes… I’m cooking aglio olio peperoncio bar chor. Basically, it’s garlic and chilli infused olive oil tossed with thin pasta like angelhair. But, I added bak chor or minced pork because my mum does not like seafood (scallops, prawns) and wagyu with it.

Here’s the recipe for 2:


160g Thin pasta e.g. Angelhair or Capellini
3 Litres of Water
10g Sea Salt
4 Tbsp Extra Virgin Oil
2 Tbsp Minced Garlic
1 Tbsp Minced Chilli padis (Remove Seeds)

100g Minced pork

2 Tbsp Chopped Parsley


  1. Boil 3 Litres of Water with 10g Sea Salt and add pasta. Cook as instructed on the pasta packaging. Sieve the cooked pasta and reserve the liquid aside.
  2. On a saucepan, stir fry all the remaining ingredients (the ingredients between 2 dotted lines in the list above) at low heat till the garlic is browned.
  3. Sieved out half the garlic and chilli. Put aside.
  4. Add 2 Tbsp of reserved liquid in 1 to the oil in 2. Stir to mix the oil and water.
  5. Add the cooked pasta and parsley to the garlic and chilli infused oil water mixture. Stir using tongs. Fry at medium heat till the pasta is well coated. About 3min. Switch off the heat source.
  6. Lastly, add the reserved garlic and chilli in 3 to the pasta and toss.
  7. Serve pasta as it is or with some grated Parmesan cheese.

I asked mum how was it? She said, “Passed”. It should be nice as I observed that she finished every single bit of bar chor and strand of spaghetti!

Yay! 🙂



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