Pasta with Asparagus, Shitake and Sun Dried Tomatoes

I went to the market bought a kilo of fresh salmon fillet. Then I came across a stall selling fresh shitake mushrooms and asparagus. I called my brother if he wanted me to get some with the catch that he will be cooking it. So I got a pound of asparagus and 200 grams of shitake. So he prepared it with pasta and sun dried tomatoes. It is came out great :D

Ingredients:
400-500 grams cooked long noodles such as Gemelli, Bucatini
1 lb asparagus, sliced into 2 inches
200 grams shitake mushrooms, chopped
1/2 cup sundried tomato, chopped
3-4 cloves garlic, chopped
1/4-1/2 cup olive oil (I reused some of the olive oil from the sundried tomatoes)
1 tsp. dried oregano or thyme or italian seasoning
salt and pepper
grated parmesan

Saute the garlic until tender in 1/2 cup oil. Avoid letting it brown to avoid a bitter taste. Add mushrooms and asaparagus. Cook until the vegetables are tender. Season with salt and pepper, and dried oregano. Add more olive oil to make sure the noodles get covered. Add tomatoes and saute for 2 minutes more. Toss in noodles and mix thoroughtly. Transfer to serving dish and sprinkle with parmesan cheese.

Parmesan Herbed Chicken

Inspired from trying the Pan-Fried Chicken Encrusted in Salted Eggs at Zong, I tried to create my own breading/flavoring. The ordinary dish needed a little variety so I took all available herbs and condiments available in the kitchen at that moment... and this is what came out: YUMMY. Too bad that I wasn't able to take a photo of it. Maybe the next time I will.

Ingredients:

cornstarch or potato flour
grated parmesan
dried basil
dried italian seasoning
salt
pepper
eggs
chicken (cut up for frying)
oil for frying

Procedure
Season the chicken with salt and pepper. Set aside.
Mix the grated parmesan and herbs. You may substitute basil and italian season with a different herb of your liking.
Beat the eggs. Set aside.
Dredge the chicken with the seasoning mix. Coat generously. Dip in the beaten eggs. Lightly coat with cornstarch or potato flour.
Deep fry in oil (or pan-fry) the chicken until done. Drain excess oil over paper towels.
Serve as is or with sweet-chilli sauce.