Chunky Ajillo in Pot

A hearty, garlicky dish that ought to warm you up on a cold night, featuring a simple base consisting of olive oil, lots of fresh garlic, salt and pepper, and chopped fresh parsley. basically cream “carbonara”, tad bit soupier but good flavour and no Prego sauce jars. You don’t even need to boil the pasta separately!!

Adapted from Yuru Camp△ Season 2, Episode 11

Serves 5-8

Ingredients:

• ⅓ stick Chinese Yam
• 3-4 Potatoes (adjust depending on potato size)
• 200g Shrimp
• ½ pack Wieners (the texture is different if you use franks)
• ⅓ pack Baby Corn
• ⅓ Broccoli
• ½ pack Champignon/White Button Mushrooms
• 1 pack Shimeji Mushrooms
• Octopus Legs (optional, beware as these may get tough if cooked too long)

*Feel free to adjust the ratio of above ingredients if you enjoy a certain one more.

Seasonings/Condiments

• 1 cup Olive Oil (adjust accordingly)
• Minced Garlic, to taste
• Herb Mix, to taste
• Paprika, to taste
• Salt/Pepper, to taste
• Red Chillies, to taste (don't add too much if you don't like it spicy)
• 7-9 Garlic Cloves (more flavour)

Garnish:

• Parsley

Method and Instruction

Preparation

1. Wash all vegetables and mushrooms, make sure frozen ingredients are thawed out.
2. Chopping & Prep
1. Peel potatoes, chop potatoes and broccoli into bite-sized chunks.
2. Slice baby corn in half.
3. Peel Chinese Yam and cut into long strips.
4. Remove the core of Shimeji and separate mushrooms.
5. Slice/chop Champignon into bite-sized pieces.
6. Chop chilies into small pieces.

Cooking

1. Set the stove to low heat and add olive oil into the pot.
2. Add minced garlic, chili peppers and herb mix, continue to monitor and cook on low heat.
3. Whilst this is happening, parboil your broccoli and Chinese Yam. Strain your parboiled vegetables when ready and set aside.
4. When it gives off the tasty aroma of garlic, throw in your potatoes and mushrooms. Bring to medium heat and continue cooking.
5. When potatoes are soft, add shrimp, octopus, wieners, paprika and baby corn, as well as the vegetables you’ve parboiled in step 5.
6. Continue cooking on medium-low heat till ready.
7. To finish, season with suitable amounts of salt and pepper.
8. Garnish with Parsley and serve in pot.

Complete!