Tuesday, August 25, 2015

Seafood Pasta in Chilli Crab Sauce by Lily Tan

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Ingredients: (serves 2)

1) Spaghetti
- 200g Alce Nero Organic Spaghetti
- 1 tbsp Alce Nero Organic Olive Oil
- 1 tsp vegetable oil
- pinch of salt

2) Seafood
- a selection of seafood (I used prawns, sotong, fish, scallops, lala white clams)
- butter
- vegetable oil
- 2 cloves garlic (finely chopped)
- 2 green limes
- salt

3) Chilli Crab Sauce
a) Cut & blend finely to make paste:
- 5 cloves garlic
- 10 cloves shallots
- 1 thumb-sized galangal
- 2 red chilli
- 4 chilli padi
- 3 dried chilli

b) Pound for frying
- 2 candlenuts (cut and pound into powder)
- 1 3-5mm slice belachan (toast on pan or oven till crispy then pound into powder)

c) Sauce
- 5 tbsp Alce Nero Organic Tomato Sauce with Chilli
- 3 tbsp Alce Nero Organic Chunky Tomato Puree
- 5 tbsp tomato sauce
- 2 tbsp sweet chilli sauce
- 1 tsp tau cheo (salted bean paste)
- 3 egg white (or 2 whole eggs)
- Salt & sugar

4) Complementary sides
- mantou (oriental steamed bun)
- lettuce

Method

1. Cut & blend Ingredients 3a till a smooth paste. Pound Ingredients 3b till a fine powder form. Set aside.

2. Microwave spaghetti in a microwave-safe utensil, with water, salt and oil, for about 10 mins or until al-dente. Drain and toss with olive oil; set aside.

3. Squeeze lime juice over seafood and mix well just before cooking. Saute seafood in a skillet with oil, butter and garlic; season with a little bit of salt. {Cook white clams separately as it takes a longer time to get cooked.} Set aside.

4. Fry paste and powder from Step1 in a skillet with hot oil, till aromatic. {Add more oil to get red chilli oil so that the final sauce has a nice rich colour.} Stir in Ingredients 3c, EXCEPT eggs, salt & sugar; mix well and add boiling water to get the preferred consistency. Season with sugar and pinch of salt to taste. Keep stirring and cook the mixture on high heat.

5. When the mixture starts to boil, turn to low heat; drizzle egg white over the sauce evenly and stir well. The chilli crab sauce is ready to toss with spaghetti. The refreshing tangy seafood can either be tossed in sauce or served on its own.

6. Steam mantou in microwave for about 2 mins and ready to serve with the spaghetti. Enjoy!



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Sunday, August 23, 2015

Roast Parsley Chicken with Pesto Alla Genovese Spaghetti by Vanessa Tay

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SPAGHETTI

Ingredients

100g Pasta - Spaghetti
* I used Alec Nero Spaghetti 1.6mm
1 tsp Extra Virgin Olive Oil
* I used Alec Nero
3 tbsp Pesto Sauce * can add more
* I used Alec Nero Pesto Alla Genovese
2 Cloves Garlic - minced
1/2 tsp Salt

Method

Bring a pot of water to boil with 1tsp salt
Add pasta into boiling water, stir and make sure they do not stick together. Bring water to another rolling boil. Cover the pot and Off FIRE. Leave it off from fire for 12 minutes. After 12 mins, drain all water and set aside

Heat a skillet on medium heat with olive oil. Add the garlic and sauté till fragrant, add in salt, add in pasta and pesto sauce into the skillet. Stir to combine well



ROAST PARSLEY CHICKEN
Ingredients

2 Chicken Thighs - Debone

1 tbsp Extra Virgin Olive Oil
* I used Alec Nero
1 tbsp Light soy sauce
1/2 tbsp Sesame Oil
1 tbsp Shaoxing Hua Tiao Chew
1/4 tsp Salt
a dash of Parsley Flakes
*I used Mc Cormick
a dash of Black Pepper

Method

Marinate the chicken overnight with above condiments

Pre-heat OVEN to 180 deg C and grill chicken for about 30 mins



ROASTING VEGETABLES 
Ingredients

1 Whole Carrots - Cut into round chunks
1 Pack King Oyster Mushrooms - Thick Slice
Dash of Black Pepper

Method

Toss carrots and mushrooms with Chicken Marinade {sauce from the above marinated chicken} and black pepper
Place carrots and mushrooms directly under the chicken, because mushrooms are tasteless, let the mushrooms absorb the flavour from the chicken
Spread the vegetables as a thin layer on the roasting tray. Then prop the chicken on top of the vegetables
The good thing about roasting vegetables with your chicken is that the aroma of the vegetables will enhance the taste of the chicken



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Crabby Shrooms Spaghetti by Jensie Tan

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Ingredients

1. Red chilli
2. Garlic
3. Ginger
4. Chilli powder
4. Sea Salt
5. Sugar
6. Water
7. Crab
8. Spaghetti
9. Cheese
10. Mushrooms
11. Culinary herbs


Steps

1. Wash the crab and open up accordingly.
2. Put the crab legs into a bowl of water and heat up in the oven.
3. Blend red chilli with garlic and ginger until soft.
4. Remove the crab frm oven and pour the essence into the fry chilli mixture. Slowly add in chilli powder, sea salt and sugar also.
5. Put in the crab cover and crab gong to continue frying. (Note: Do not stir or else the crab cover will broke into pieces)
6. Once the chilli crab is cooked, set aside.
7. Boil water, add a few drops of oil into the water. Follow by spagetthi to cook for 5-10mins.
8. Pour the spagetthi water away.
9. Mix spagetthi with culinary herbs.
10. Sprinkle cheese and mushrooms on the plate and put into oven to melt the cheese.
11. Remove the plate from the oven. Twist the spagetthi and set on plates with crab meat and chilli sauce over it.

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Organic Pesto Genovese Spaghetti with Baked Salmon by Jeannie Lee

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Ingredients

200gm Alce Nero Organic Spaghetti
2 clove chopped garlics
60gm Alce Nero Organic Pesto Genovese
1tbsp olive oil
4 cherry tomatoes - cut half

Method

Put a pot of 2 quarts water to boil. Once boiled, add the spaghetti and cook for 8mins. Drain and set aside.
In a pan, add 1tbsp olive oil, add chopped garlics and cutted cherry tomatoes. Give a good stir. Add pesto genovese sauce and stir well.
Add cooked spaghetti into the sauce and mixed evenly till combine.
Dish out and place on a serving plate.

Baked Salmon
250gm Salmon fillet
5 cherry tomatoes - halved
1/2 lemon - sliced thinly
Olive oil
Salt, pepper
Thyme
One big sheet aluminium foil

Preheat oven 170 deg temp.
Clean n pat dry salmon.
Sprinkle salt, pepper and olive oil onto salmon and marinate for 30mins.
Place all the ingredients together in an aluminium foil. Seal the aluminium foil and fold like a bag.
Place in a baking dish and bake for 20mins at preheated oven at 170 temp.
Once cooked, open the aluminium bag. Place the baked salmon onto cook spaghetti and serve hot.


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Sunday, August 16, 2015

Fried Macaroni by Rachel Leong

Ingredients

1 packet macaroni
3 chicken thighs
1 can button mushrooms
1/2 can luncheon meat
1 egg
1 tbsp chopped garlics

Seasoning

3 tbsp oyster sauce
3 tbsp tomato sauce
2 tbsp sambal balacan
2 tsp sesame oil
Salt and pepper to taste

Method

1. Heat a pot of water till boiling. Add chicken thighs and a pinch of salt to the boiling water. Once chicken is cooked, dish out and set aside to cool. Keep the water.

2. With the same pot of water used to poach chicken, add macaroni and cook till al dante. Drained macaroni and run it under cold tap water. Set aside.

3. Shred chicken thigh into thick slices. Cut button mushrooms into half. Cut luncheon meat into cubes.

4. Heat oil in wok over medium high fire. Add garlic and stir fry till aromatic. Add chicken, button mushrooms and luncheon meat, continue stir fry. Lastly, add macaroni and mix well with all ingredients.

5. Add oyster sauce, tomato sauce, sambal balacan, sesame oil and pepper to macaroni. Mix well.

6. Move macaroni to one side of the wok, add some oil, crack an egg and scramble it. Mix scramble egg and macaroni well. Ready to serve.



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Tuesday, August 11, 2015

Laksa Spaghetti by Sugar Ng


Ingredients

Laksa Paste
Hei Bi ( Pound)
Shallots (diced)
Spaghetti
Coconut cream
Laksa leaves

Method

Concurrently boil your spaghetti till almost al dente,drizzle oil and blanch the other toppings set aside.
Fry the hei bi till fragrant. Add shallots fry till fragrant.
Fry in laksa paste ingredients
Make sure u cook with enough oil., throw in pieces of laksa leaves.
Add water ,stir , add taupok,cook awhile add coconut cream.
Throw in your spaghetti, to cook awhile let it absorb some flavor.
Dish out , top with your favourite ingredients and sprinkle laksa leaves.



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Monday, June 29, 2015

Baked tomato base pasta by Josephine Ho


Ingredients
1) 1 slice of salmon steak, sliced.
2) 6 big prawns , clean and diced
3) 1 tbsp chopped garlic
4) a can of tomato purée
5) water
6) perfection brand of shredded cheese
7) a tsp of granola oil /butter
8) fusilli, al dente

Apparatus needed 1) frying pan
2) frying spatula
3) an oven/oven toaster
4) an oven safe dish
5) baking paper (I use glade)

Procedure
1) heat up frying pan
2) add (7) and wet the pan
3) introduce (3) and stir fry till fragrance.
4) add (1) & (2) and pan fry till a little brown.
5) add (4) and (8) and stir well. 6) Add (5) a little if you find it too dry.
7) stir fry everything till fully cooked. Transfer into an oven safe dish.
8) sprinkle (6) over the pasta in the oven safe dish lined with baking paper.
9) preheat oven toaster( I'm using this). Use the mode with both top and bottom heat
10) put in the dish and toast for 15 mins.


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Tuesday, May 26, 2015

Mussels Spaghetti in White Wine Tomato Base by Irene Chan-Whitlam‎

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250g whole-wheat linguine or spaghetti
1/4 cup extra-virgin olive oil
2 large cloves garlic, chopped
1 15-ounce can crushed tomatoes with basil
1 pack o mussels, cleaned
3/4 cup dry white wine
Big pinch of crushed red pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped fresh parsley
1 tablespoon finely grated lemon zest

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl.

heat oil in a large saucepan over medium heat. Add garlic and cook. Carefully add tomatoes and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
Add mussels and wine to a boil. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes.
Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper.

Ladle the sauce over the pasta and toss to coat. Serve topped with parsley and lemon zest.



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Tuesday, May 12, 2015

Jackfruit Pasta with Lemon Coconut Cream Sauce by

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Monday, May 11, 2015

Laksa Spaghetti by Jeannie Lee


Ingredients
Half pkt of spaghetti
1 Pkt Prima Laksa premix
100ml coconut cream
12pcs prawns - shelled
6pcs tau pok - cut into small pieces and blanch with hot water
3 hard boiled eggs
3 cloves garlics - chopped

Method
Blanched the spaghetti and leave aside.
In a pan, heat up a little olive oil, fragrant the chopped garlics and followed by the premix laska paste.
Add in prawns saute and mix well with the laksa paste.
Add in coconut cream and allow to simmer awhile.
Lastly add in blanched tau pok and cooked spaghetti.
Toss well with the laksa sauce.
Sprinkle with parsley flakes and serve hot.


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Aglio aglio pasta with seafood & sausages by Yeo SH


Pasta (cook according to packaging instructions)

Fry lots of garlic n cut chili w olive oil add a little butter
When it's fragrant add in prawns, scallops too fry til cook n remove onto a plate.
Add cheese sausage, Taiwan sausage, French beans to fry than add in pasta to fry n add oyster sauce n chicken powder mix w a some water. pour prawns n scallops in n fry altogether than add Italian herbs n oregano
Grind black pepper n top w cherry tomatoes
Before eating grind some garlic pepper seasoning



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Spaghetti with Mussels, Tomato and Chicken Ham by Janice Tay



Ingredients (Serves four)
frozen cooked mussels

Olive oil

1 small onion, finely chopped

3 cloves of garlic

½ tsp dried or fresh red chilli, chopped

1 tin chopped tomatoes

375g spaghetti

Chicken ham

Chinese parsley(optional)

Method
Defrost frozen mussels.

In a frying pan, add two tablespoons of olive oil. Chuck in the onion, garlic and chilli, and sauté until soft, but not browned. Add the tomatoes and chicken ham and simmer for 10 minutes until you have a nice, thick sauce.

While the sauce is cooking, put the spaghetti in a large pan of boiling, salted water. Cook as per packet instructions.

When the pasta is ready, drain from the water and mix with the tomatoes and mussels. Could garnish with the parsley and serve immediately.


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Garlic Prawn Pasta by Irene Chan-Whitlam


Ingredient
250g pasta of your choice
1 tablespoon olive oil
4 garlic cloves, chopped
20 prawns, peeled, deveined, tails intact
1 tablespoon chopped parsley
Juice and zest of 1 large lemon
1/2 cup white wine/chicken stock
50g unsalted butter, chilled, cut into small pieces

Method
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.

Place oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns and half the parsley, increase heat to high and cook for 2-3m then add the lemon juice and white wine/chicken stock to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest until you have a smooth sauce. Add pasta. Toss together well and serve garnished with the remaining parsley.


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Aglio Olio spaghetti by Katherine Goh


Ingredients (serve 4)

Ingredients
200g spaghetti
5-6 cloves of minced garlic
1 big onion, shredded
3/4 large carrot, cut into strips
1/3 - 1/2 Red pepper (can be green or yellow), cut into strips
10 sweet peas, cut in halves
5 young corns, cut into strips
1 box of brown mushroom, sliced
Some roasted walnuts and pine nuts for garnishing
Basil leave for garnishing
Salt and pepper to taste (lots of black pepper to replace chilli flakes)
Hot chilli flakes (optional- which I did not use)
Olive oil

Method
Boil spaghetti in boiling water with some salt and olive oil till al dente. Remove and set aside. Keep the water used for boiling the spaghetti. Fry mushrooms, garlic, chilli flakes and onion till fragant. Add the rest of the veg and fry for a few minutes then add the spaghetti and a few tablespoons of the water and fry for a few mins. Add seasoning, combine well and ready to serve. Garnish with the nuts and basil leaves and viola it is meal time.

Discussion: https://www.facebook.com/photo.php?fbid=989134521098495&set=gm.823774984358246&type=1&theater
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Smoked Duck Breast Spaghetti Carbonara by Karen Ng

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(1) Boil 300g spaghetti till al dente.
(2) Dice 2 big onions.
(3) Cut 1 Capsicum into small pieces.
(4) Remove roots & wash Buna Shimeiji mushrooms.
(5) Pan fry smoked duck breast (whole piece) & leave to cool before slicing.
(6) With a little olive oil, stir fry capsicum & Buna Shimeiji mushrooms briskly. Add salt & pepper to taste & scoop up.
(7) Add abt 1 tbsp of olive oil & sauté cut onions.
(8) Add a bottle of Carbonara sauce (I used Leggo), half a cup of evaporated milk & 3-4 tbsp a of water. Stir till it almost boils up, add 2 slices of cheddar cheese. Sprinkle with some oregano & pepper.
(9) In a saucepan, stir cooked spaghetti with Carbonara sauce done.
(10) Top with veg & sliced smoked duck breast & serve.


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Macaroni with Mushroom and Cheese by WokkingMum Elaine‎

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Healthy simple spaghetti by Eeslyn Yap Li Xin



Ingredients
- 1 bottle of traditional pasta sauce
- 500g instant Spaghetti
- 500g minced pork
- 5 fresh tomatoes, diced
- 1 yellow pepper, finely diced
- 1 green pepper, finely diced
- 1 big onion, finely chopped
- 1 tin of canned button mushrooms, sliced
- 1 pack of small fresh mushrooms
- 5 hotdogs, sliced
- 3 slice of cheddar cheese

Method
1. Bring a pot of water with salt to a boil.cook spaghetti until al dente. Drain and set aside.
2. Heat olive oil in large skillet over medium heat, add onion and saute until translucent.
3. Add the minced pork, tomatoes, yellow pepper, green pepper, hotdogs. simmer until tomatoes are tender and mushy.
4. Add 2 kind of mushrooms and simmer..
5. Taste and adjust seasoning.Can load up some black pepper. .
6. Bring to boil and add cheddar cheeses to thicken the sauce..
7.Serve immediately.




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Sunday, June 22, 2014

Crayfish with Spaghetti by Florence Neo

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Friday, June 20, 2014

Spaghetti Carbonara by Emily Ng

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Wednesday, June 18, 2014

Spaghetti with Yellow Capsicum & Tomatoes Sauce by Taglicious

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