白汁蜆肉墨魚汁通粉

Today we tried making 白汁蜆肉墨魚汁通粉 using the following things:

- Flour
- Butter
- Milk
- Clam

Seasoning
- Chicken Powder
- Garlic Salt

Its interesting though in 白汁 is not really related to cream, although we'd really using whipped cream to replace milk. It took us just half a hour to do it but I'm sure that if we arrange all those sauce nicely it would take even shorter time. But its named something related to 'butter', certain people would know that its real greasy.

We learnt making roux (麵撈) from the cooking class at 工聯會 and its basically the mix of butter and flour in 1:1 portion and it'd help in thickening the sauce. It's pretty ok this time but we just felt that its a bit quite fat. We'd just taste the flour and butter in this penne dish. Well, its the first time and we'd be able to master the skill later.

It's pretty disappointed that the penne from CitySuper really sucks. Some of them broke after cooking for just 5 minutes. It's already the product from Italy. Certainly next time we need to try another brand.

This time the dish doesn't look appealing but I guess I need to think how to arrange all these on a dish... haha. The better it looks the more expensive it'd be sold. I hate that 'total experience' thing in western cuisine, but that'd be the most profitable excuse to ask you to pay more!