Fettuccine La Fong Fong

The long awaited meal by the 'fat-fat' duo had finally came true. Over the weekend, WF and me purchased the ingredients for our 'Pasta La Fong Fong'.

We got ourselves, spaghetti, fettuccine, creamy alfredo, whipped cream, ham, mushroom, parmeesan cheese which all of it happens to be imported, except the ham (could be some dead H1N1 swine)
Ingredients ready, sliced ham & mushroom, choped onion 2 cans of creamy 'al the fredo', box of whipped cream from Iran (wtf!! Iran)

Pour in everything, stir fried, mixed around, more whipped cream, salt (from Japan), oregano....

...and finally, the outcome, no spaghetti, fettuccine already too much

Presenting to you, 'Fettuccine La Fong Fong'

You must be wondering how does it fair for first timers like us? Lets see the comments from our resident chefs and consultant

1. Michelin Consultant CW said, not bad, kinda watery
2. Pinhorn Main Chef said, Good Good (and she eventually went for second plate)
3. Pinhorn 2nd Chef said, (forgot what she said, haha)
4. Chopper Boy (Me) felt, after stir frying the ham and mushroom, should have taken it out before pouring in the cream, this way the taste will be better

Overall, the cook was satisfy, me as the chopper boy feels good. Next attempt, stuffed squid... err, lets stick with Cordon Bleau for the time being.