“Can every month be Viewer Recipe Month?” A quote from STCG as we made what is likely the best / coolest pasta we’ve made in a long time, Spaghetti all’Assassina aka Assassin’s Spaghetti aka Killer Spaghetti! 🤯
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00:00 Intro & Knife Winner
1:56 Making Tomato Broth
2:36 Making Red Pepper Oil
3:05 Frying Spaghetti
3:21 Adding Broth
5:21 Serving
6:15 First Bite
6:45 Outro
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Nice I love this recipe but I kick it up a notch in both heat and flavor I use 4 or 5 calabrian chili papers diced instead of red pepper flakes.
March: Laab Gai [Pronounced: "lap guy", but cut the "p" short and definitely no "r" sound]
Street food, but also as a main course.
Originally a Laotian dish, but now more associated with Thailand.
Prep time: < 30 mins
Cook time: 10 to 30 mins
Serves 4
Dairy-free, Gluten free
Ingredients
* 1 tbsp sunflower oil
* 2 large, boneless, skinless chicken breasts (about 8 oz each), minced in a food processor, but not to a puree
* 2 tbsp Nam pla (fermented fish sauce)
* Juice of 1 lime
* 1 tsp soft light p-brown sugar
* 3 green onions, finely chopped
* 3-4" length of cucumber, finely diced
* 1-2 red Bird's Eye chillies, finely sliced (seeds removed for less heat if preferred)
* ½" piece fresh root ginger, peeled and finely chopped
* ½ bunch cilantro leaves and stalks roughly chopped (about 2 tbsp)
* ½ bunch mint, leaves only, roughly ripped
* 1 handful salted (NOT dry roasted) peanuts (about 1¾ oz)
* sea salt flakes
* freshly-ground black pepper
To serve
* 12 largish crisp Crisphead/Iceberg lettuce leaves (the more cup-shaped the better)
Method
1. Drizzle oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you go.
2. When cooked, tip the chicken into a colander set over a bowl. Leave to cool for five minutes [so the herbs won't wilt later] and allow any excess liquid to drain off.
3. Mix the fish sauce and lime juice in a large bowl.
4. Stir in the sugar until dissolved.
5. Add the spring onions, cucumber, red chilli, ginger, coriander, and all but a small handful of the mint leaves, and the peanuts and stir together well.
6. Tip the chicken in and toss it through.
7. Taste and add a little bit more of anything to your liking.
8. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one.
9. Scatter the remaining mint leaves over to garnish and serve.
Forgot the garlic. Al Assassina needs garlic added with the chilli flakes
Any type of charred food is always delicious! This recipe isn’t for crockpot soccer moms 😂
Tried it. Clean plate. It's actually really good using fire roasted tomatoes. Some noodles were undercooked but had char. It's my favorite style of spaghetti. Maybe a little bit more time for the cook
Spaghetti? No
Tomato broth? No
Charred for taste? No
It’s taste burnt, it’s going to suck, your not going to like it.
Don’t try making it at home, it sucks and a total waste of time, and guess what, it takes burnt. It’s not fantastic, it sucks
is not absolutely the correct procedure.
Good job. Suggestion: add a little olive oil when you serve it then sprinkle your cheese as you did. Burnt pasta is similar to burnt rice. The Dominicans do this to their rice & call it concón.
Yeah that looks good AF
Cooking tomato in cast iron is a crime. You have no clue how to cook
reason why the pasta cooked so long did go soft is the sautéing in oil at the beginning to lock the outside of the pasta
Seriously? A tomato reduction in a cat iron skillet? Never a good idea. You're picking up metallic tastes and killing the seasoning on your skillet.
It looks amazing. Gonna try this shortly!
Made this recently. Best spaghetti recipe if you dont have a lot of ingredients.
a little anchovy paste or diced up anchovies would put this thing over the top.
❤❤❤ I love it 😊
March: Hot Dog (2 piece)
Ingredients
[] Weiner
[] Hot dog bun
[]Pot with lid
Place the meat in to a pot add 2 cups of water. Place on stove turn temp to high heat, and let boil for 5 mins.
Grab the cooked Weiner and slide in between buns slowly, then very rapid. Enjoy!
2:49
This pasta is so hot, it might be the real cause of global warming! 🌶🍝
signs of midlifecrisis
This is my new go-to.
I've made this a couple times a month ever since I first saw this video. What I've started doing is throwing in a couple cans of chopped clams at the very end (last couple minutes). I also cut out the water and instead use the clam juice from the cans, and make up the difference with Clamato juice. I also reduced the chili flakes by half. It's become my favorite seafood pasta ever.
Do you have a hater as s neighbor that insist on ruining your videos
I used half a can of san Marzano and Roma and my god it was so good
It's Assassin Spaghetti not Kîller and I randomly saw it on the channel mentioned below. It recommended this after 😅
Жаренные макароны дошли до прогрессивного запада.
19
absolutely not the traditional way to make this dish, but it's pretty close..
A suggestion, something I learned from watching Paul Prudhomme many years ago.
"Water's for washing, broth is for cooking"
Instead of adding plain water to the tomato sauce, add either beef, chicken or vegatable broth…
Soooo basically like a pasta risotto?
And then you burnt it
This is nothing to eat. There's no meat there.
I have made it for years, that and pasta putanesca. Good stuff.
July- Shakshuka
its a very deliciously disrespectful way to cook spaget and its glorious
Basically tomato paste spaghetti
It's got no meat in the sauce
I'm full I've just had a chicken roll
No no no that's not how you make spaghetti
What's the heat level when you start making the red pepper oil?
Pro tip: spatula the side of the pan and center everything down a little bit, then add two ladles of the new broth slowly to the outer edges of the pasta so all the new is at the edges. At this point, a third (maybe not full) ladle over the center to incorporate everything. This ensures that the edges never burn and get that weird, sweet flavor or too charred. A little shake and shimmy and you should be good to let it go for a minute or two before tossing.
If you where to pair this with a protein, what would you recommend?
I have been thinking about using a poached egg…
Tomatoes and chilli .
How original
We do granulated Ghost pepper in place of flakes. 🤌 got a nice flavor for spaghetti
I'm gonna try this but replacing the water with chicken stock for more flavor
I always thought that burned food is unhealthy ? So it actually isn't any problem ?
I feel like the sauce was a little bland and when I was done I was concerned that I was going to need to buy a new pan… I would try this again with some adjustments.
Its pronounced pAsta with an A. Not pohsta
A drunk chef accidentally invented this. Remember that. And now it's all of a sudden getting its 15 of fame. Burnt pasta is a complete insult.