The Tiger of Malaysia (La Tigre Della Malesia)

    Well, if you guys were thinking if I am writing on the tigers of malaysia… well.. sort of... not the animal TIGER.. but more of a beautiful story written by an Italian author..

    "Sando.. what?!!" was my exclamation when I first heard the word SANDOKAN. I have heard of Sandakan (Its a beautiful region that lies at the Borneo Peninsula of Malaysia - You can check more information on Sandakan here ) but not Sandokan. Apparently Sandokan is an Italian novel masterpiece that was writtten by Emilio Salgari and is a fictional pirate of the 19^th century. You can get some of Salgari’s books on amazon.com: 

Salgari

    Emilio Salgari is said to be the father of Italian adventure fiction and the grandfather of Spaghetti Western. Spaghetti western is not Spaghetti in tomato sauce or spaghetti in aglio olio (yum yum..) but is the sub genre of movies named after movies directed by Italians in America. Some of the famous spaghetti western movies include ‘The Good, The Bad and The Ugly’ and ‘Man With No Name’ (I just drool to clint eastwood when I watch these movies.. hehehe..).

    Even though Salgari never left Italy, he managed to describe places around the world in such detail that you would have thought he has been to these places. In most of his novels, Salgari opposes colonization. In his novel, the Pirates of Malaysia, Salgari’s most famous creation, Sandokan a.k.a ‘the tiger of Malaysia’ is a bornean prince turned pirate together with his loyal lieutenant Yanez de Gomera lead their band of pirates to attack the Dutch and British fleets. They declared war on James Brooke the white rajah of Sarawak (well..this part is not fictional – the white rajah did exist) and tried to force him from his throne. His one and only love is the lady Marianna Guillonk. The novel has all the appeal of a bestseller… war, revenge, bravery, sacrifice, romance… and is very famous especially here in Italy. Thus book has also been made into a movie. You can check the first episode here on youtube: 

Sandokan

   Well the love for this particular novel (and perhaps because of the fact that I come from Malaysia) made my hubby to actually name our first dog together as Sandokan. Sandokan joined our family before I came to Italy and grew up at my hubby's home. Sandokan now lives at my father in law’s house as he is well liked there and has a nice kennel all for himself =D. 
   After we got married and moved to our new house, we wanted to have another dog… one that would guard our new home.. and guess what.. there was a stray german shepherd that gave birth to 8 cute puppies. Initially there were10 pups - according to one of my relatives living nearby, 2 pups went missing, presumably dead :( .

Yanez

Marianna

      So we decided to take one pup and we named him Yanez (which is Sandokan’s lieutenant and loyal sidekick - just look at his pic... so adorableeeee!!!)…. Soon after that an orange-white striped kitten appeared out of the blue.. it was really strange.. she didn’t want to leave little yanez.. and was always playing with him (and  of course eating his food too). After seeing those two (dog and cat) in constant company and comfortable together, we decided she can join our little family. She was named.. guess what —MARIANNA. So now we have a complete Sandokan family together...

Marianna and Yanez    

   A public appeal to anyone living near San Giuseppe, Poggiomarino or in the Naples region who is caring and loves dogs, Yanez’s mom gave birth to 10 puppies.. yup.. that’s right TEN. Two went missing (presumably dead), we took one (Yanez) and another 2 pups have now found homes. Now there are 5 puppies left. If anyone is kind enough to want a german shepherd mix breed, please feel free to contact me on my blog. Those poor puppies need a good home. 

Linguini with Clams in tomato sauce (Linguini alle vongole con pomodoro) Recipe

This is the first recipe of the many more to come and is dedicated to my aunt Giuseppina who taught me the secret of Napolitan cuisine… Cooking with Passion! (Italians do everything with passion! *Wink*). This dish is a traditional Napoletan dish that is very popular here in the province of Naples and especially in the Campania region. There are two different ways to prepare this dish… with tomatoes (con pomodoro)  or without (bianco).

In this recipe, I am preparing the linguini alle vongole con pomodoro.. (the sounds of it makes my mouth water even as I write this blog!!)  You can also substitute linguini with spaghetti. It goes well with both. =D

What you will need:

 For the clam sauce:

500g of Vongole (Clams)

¼ cup of white wine

3-4 pieces of pomodoro pelati (Just used the pieces of tomatoes in the can.. do not put the tomato paste – I use canned tomatoes instead of fresh ones. You can also use fresh ones, if you can find them at the supermarket. Make sure its ripe pelati or cherry tomatoes. When using cherry tomatoes, increase it to 6/7 pieces). We want the sauce to have a hint of tomato and not too overpowering to keep the original flavour of the vongole.

2-3 cloves of  Garlic, sliced

2-3 tablespoons of Extra Virgin Olive Oil (EVOO)

1 Chilli

Few leaves of Parsley (Prezzemolo)

  

For the Linguini:

250grams of Linguini 18 (18 here depicts the thickness of the linguini, you can also use other sizes-of course each size differs in the time it takes to cook)

Salt to taste

Cooking method:

For the Linguini:

    In a large pan, boil 8 cups of water. Once the water starts to boil, put in the linguini and the salt. Put enough salt to taste and wait for the linguini to cook. Make sure to cook the linguini ‘Al-dente’ (‘Al-dente’ means cooking something and retaining its firmness but not hard or too soft. In the Italian language, the word ‘Al-dente’ means 'to the tooth’ literally means when chewing, it sticks to the teeth)

For the sauce:

    Heat a medium saucepan in medium-high flame. Pour the EVOO into a fairly saucepan and wait for it to become hot. Put in the slices of garlic and chilli into the pan. Wait for the aroma of the garlic to be infused with the chilli and oil.  Once infused, put in the live vongole into the saucepan and cover it. DO NOT PUT SALT. The vongole is already saltish as it was sitting in salt water. If you put in salt, it will become too saltish.

    Cover the saucepan, set cooking flame to medium-low and wait until the clams open, once open, pour in the white wine and tomatoes. Stir for about 10-15 minutes. Pour in the cooked ‘Al-dente’ linguini into a straining colander and then place the cooked linguini into the saucepan with the vongole sauce. 

     Mix well and serve hot with chopped parsley . This dish goes very well with white wine. 

Yum yum… Linguini con Vongole anyone? :P