Coin Prata by Ronnie Chan

Coin Prata

Recipe

Shark Fin Melon Spaghetti with Shrimp Marinara by Kenneth Goh

 

 

 

 

 

 

 

 

 

 

 

 

Shark Fin Melon Spaghetti With Shrimp Marinara

 

Recipe as below:

 

http://wp.me/p3u8jH-28o

 

Phad Thai Cream Pasta by Shar Kay

Phad Thai Cream Pasta

 

 

 

Recipe Link:

http://delishar.blogspot.sg/2013/10/phad-thai-cream-pasta.html

Crockpot Chicken Farfalle by Joelle Lee - Teo

Crockpot Chicken Farfalle

 Ingredients:

500g Chicken Fillet
1 bottle Lawry's Garlic Herb Marinade with Lemon Juice

Place chicken in slow cooker.
Add marinade.
Add equal amount of water. (I "rinsed" the marinade bottle with water and used that.)
Cook for 2 hrs. Shred.

1 pack Farfalle (Bowtie pasta)
Sliced garlic
1 big Zucchini sliced
1 pack Cherry tomatoes
1 pack Swiss brown mushroom
100g shredded/grated Parmesan cheese
Method:

Cook and drain pasta.
Pan fry garlic till fragrant.
Add Zucchini. Fry till slightly soft.
Add shredded chicken with gravy & tomatoes.
Stir in cheese.
Pour in pasta and mushroom. Mix well.
Serve warm! Enjoy!

Recipe adapted from http://www.beckyhiggins.com/recipes/?p=21

Bayou Chicken Pasta by Shar Kay

Bayou Chicken Pasta

Recipe Link:

http://delishar.blogspot.sg/2013/09/bayou-chicken-pasta.html

Beef Lasagne with Spinach by Shar Kay

Beef Lasagne with Spinach

 

 

 

Recipe Link:

http://delishar.blogspot.sg/2013/09/beef-lasagne-with-spinach.html

Curried Couscous by Shar Kay

Curried Couscous

Recipe Link:

http://delishar.blogspot.sg/2013/09/curried-couscous.html

Singapore Chilli Crab Cream Pasta by Shar Kay

Recipe link: http://delishar.blogspot.sg/2013/09/singapore-chilli-crab-cream-pasta.html

Zucchini Layered Lasagna by Sharon Lam

Zucchini Layered Lasagna

Recipe Link:
 http://delishar.blogspot.sg/2013/08/zucchini-layered-lasagna.html

Shrimp and Scallops with White Wine, Garlic and Butter Sauce by Jonathan Tan

Ingredients
300 grams tiger prawns - peeled and deveined
6 scallops
4 cloves garlic - sliced
2 sprigs of thyme
1/2 cup dry white wine
1/2 cup chicken stock (optional)
1 tablespoon unsalted butter
Salt and pepper to taste

Method

1. In a saute pan, heat some cooking oil over a medium heat. When oil is heated, add in the shrimp and scallops and fry for about 20 seconds each side. Remove them from the pan and set aside.
2. Add the garlic into the pan and cook for about 1 minute, till they just start to brown on the edges.(Add a little more oil if pan is too dry)
3. At this point add in the wine and deglaze the pan. (Using a spatula something similar, scrape the brown bits off the base of the pan) Allow to simmer for about 1 minute and then add the chicken stock. Simmer for another 2 minutes over low heat, or so, allow the liquid to reduce by about 1/3.
4. Then add butter and thyme. Mix well and simmer for another minute.
5. Add in the shrimp and scallops, turn off the heat and mix well. Serve in the deep sided dish.

Recommend to serve with crusty bread, to mop up the sauce.
http://www.homecookedsg.com/2013/08/shrimp-and-scallops-with-white-wine.html

Spaghetti Arrabbiata with Shrimp and Scallops by Jonathan Tan

Spaghetti Arrabbiata with Shrimp and Scallops by Jonathan Tan

Here's what I used to serve 2:

Ingredients:

Cooking oil or light olive oil for frying.
1 can diced tomatoes (drain off the liquid from the can)
1/3 cup white wine (you can get cooking white wine at most supermarkets)
1/2 cup tomato puree (passata)
1 yellow onion finely diced
4 cloves garlic, minced or finely chopped
5 stalks dried chillies, blitzed with a food proccesor or grounded with a mortar and pestle.
(To reduce the heat, cut them open lengthwise to remove the seeds)

About 160gms No.3 Spaghetti (You can use regular spaghetti. No.3 is a personal preference)

8 pieces of scallops
8 grey prawns (peeled)

For garnish:

2 teaspoons flat leafed parsley chopped
2 teaspoons dried chilli flakes

Steps:
1. Bring a pot of salted water (about 2 tsp salt to a liter of water) to the boil - for cooking the pasta. Once water is boiling, cook pasta according to package instructions.

Tip: If you intend to start on other tasks, its a good idea to set a timer. Your pasta will most likely be done ahead of time. When pasta is done, drain the water away and add a little olive oil to prevent it from sticking together.
Tip: I usually set some of this "pasta water" aside to adjust the consistency of the sauce later.

2. Heat about 2 tsp of oil in a saute pan (about 28cm or so) over medium heat. When the oil is heated, sear the scallops and prawns in the pan. About 30 secs to 1 min per side. Remove and set aside.

3. Add a couple tbsp of oil in the same pan over a medium heat. When the oil is heated up (moves easily around the pan), add the diced onions and dried chillies, stir well and fry for 2-3 mins. Then add in the garlic, mix well and fry for another min.

4. Add in the white wine and simmer for 1-2 mins.

5. Add in the diced tomatoes and tomato puree, mix well. Set heat to low and simmer for 5-10 mins.

Tip: This can be referred to as "cooking out" the tomatoes. Diced tomatoes and tomato puree have a tartness to it. Cooking it out reduces this tartness and mellows out the flavor, enriching the whole sauce.

Note: You may notice that there isn't salt added in. If you read the labels on your cans/bottles of tomatoes and tomato puree, there is mostly likely salt in there.

6. Taste and season with salt/pepper to your liking. You can adjust the consistency of the sauce at this point with the water used to cook the pasta with or with olive oil. Do note that if you use the pasta water, there is salt in it.

7. Add the cooked pasta and seafood into the sauce and mix well.

8. Dish onto dinner plates, garnish and serve warm.

Chicken Carbonara by Karen Yee

Chicken Carbonara by Karen Yee

Ingredients:

1 tbsp of Olive oil

150 g Streaky bacon cut into bite size pieces

3 boneless chicken thigh cut into bite size pieces

3 cloves of garlic minced

2 tbsp Basil leaves

2 tbsp Italian Parsley (or 1 tsp of dried parsley)

½ cup of white wine

½ cup of whipping cream

¼ cup of chicken stock (or water if you can’t get it)

½ tsp of garlic pepper

2 egg yolks             

½ cup parmesan cheese

Salt to taste

Pasta – you can use any pasta you prefer

½ tbsp of lemon zest

Directions:

Whisk together the yolks, cream, cheese, basil and parsley.

Cook pasta in a pot of boiling water (Add salt and olive oil to the water.) Cook till pasta is tender. Drain and set aside.

Heat olive oil, add bacon and sauté till crisp. Set aside.

Do not discard the oil. Add garlic and chicken pieces and sauté till fragrant.

Add white wine to deglaze. Add garlic pepper. Saute for about 3 mins in medium heat.

Add the egg yolk and cream mixture and turn to medium-low heat to prevent scrambling the eggs.

Stir in chicken stock. 

The sauce will thicken as it heats through but prevent it from boiling.

Add salt and pepper to taste (be careful not to add too much salt as the cheese and bacon are already salty)

Toss in the pasta. Add lemon zest.

Sprinkle more parsley over and serve warm.

Recipe for Tagliatell​e with Meatballs and Tomato Sauce by Jonathon Tan

Recipe for Tagliatell​e with Meatballs and Tomato Sauce by Jonathon Tan

serves 4:

Ingredients for the meatballs

 500gms minced beef
1 yellow onion - finely diced
5 cloves garlic - finely diced
2 teaspoons paprika
2 teaspoons dried chilli flakes

1/2 cup bread crumbs

1/4 milk

For the tomato sauce

 400 gms diced tomatoes (about 1 can)
1 can tomato puree
1 yellow onion - diced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme

* 350 grams of dried tagliatelle (or your favourite pasta)
Handful of fresh basil for garnish - roughly chopped

Methods

The Meatballs

1. Heat some oil in a frying pan over a medium heat. When oil is heated, add the diced onion and fry on 1 min. Add in the garlic, paprika and chilli flakes, mix well and fry for another 3-4 minutes. Set aside.

2. In a small bowl, mix the milk and breadcrumbs.

3. In a large mixing bowl, add the mince beef and season with salt and pepper.  Add in the fried onion mix and bread crumbs. Mix well.

4. Using your hands, shape into balls, slightly larger than a golf-ball. (should yield 16-20 meatballs). Chill them in fridge. (Or freeze if not using soon).

5. To cook the meatballs, cook in a frying pan over medium heat for about 6-8 minutes. Turning them every 2 minutes or so. Get the exterior nice and browned.

Tomato Sauce
1. Heat some oil (about 2 tablespoons) in a large skillet or deep sided frying pan. When oil is heated add in the onions and fry until they turn soft and translucent. About 5 minutes. 

2. Add in the diced tomatoes and cook for about 2 minutes stirring well. Then add in the tomato puree and mix well. Bring it to a simmer then add in the rosemary and thyme. Reduce heat to low. Cover and allow to simmer for about 45 minutes.

3. Allow to cool. remove the thyme and rosemary stems and store in fridge/freezer if not using immediately. 

Assembling the dish

1. Cook pasta according to package instructions.

2. Toss pasta and cooked meatballs with the tomato sauce.

3. Dish onto plates and garnish and chopped fresh basil.

Tiger Shrimp Tagliatelle by Jonathan Tan

This works with almost any store bought pasta. I just happened to have some tagliatelle at home.

Here's what you'll need to serve 2:

Ingredients
180 grams Tagliatelle
300-350 grams Tiger Prawns (I used king tiger prawns.) - shelled, keep the heads aside
2-3 rashers streaky bacon
150 grams asparagus - cut into 1 inch lengths, separate the tips from the rest.
2 cups chicken stock (you can use water if not available)
1/2 cup white wine
1 tablespoon unsalted butter
4 garlic cloves - sliced
1 sprig of thyme - leaves only
Parsley for garnish

Steps
1. Cook bacon in an oven heated to 190 degrees Celsius for about 15 minutes, until crispy. When bacon is done, cut into small pieces.
2. In a small pot or saucepan over medium heat, add a teaspoon of butter and the shrimp heads. Cook until the heads turn pink. About 5 mins or so. Add in the chicken stock. Allow to simmer and reduce by half. (about 15-20 minutes or so). When done, strain and set aside. Discard the shells/heads.

Note: You can use the time while simmering the stock to prep the asparagus and garlic.

3. Blanch the asparagus stems in boiling salted water for 1 min and set aside.
4. In a large saute/frying pan, heat some cooking oil over a medium heat. Add in the garlic and the shrimp. Fry for about 1 minute per side.

Note: Watch the heat, do not let your garlic burn. Adding a little more oil may help.

5. When shrimp is almost cooked, remove from pan and set aside. Leave the garlic behind. Add in the white wine and allow to simmer for about 1-2 minutes. When liquid is reduced by about half, add in the stock and reduce it by half again. Add in the butter and thyme leaves, stir gently. Allow to simmer for 30 seconds.
6. Add in the all the asparagus, pasta and shrimp. Mix well, frying for about 1 minute. Turn off heat. Season with salt and pepper to taste.
7. Dish onto dinner plates and garnish with bacon and chopped parsley.

Recipe link: http://www.homecookedsg.com/2013/07/tiger-shrimp-tagliatelle.html Tiger Shrimp Tagliatelle.jpg

Aglio Olio with Bacon and Onion by Jonathan Tan

Here's what I used to make enough for 2

Ingredients
180 grams spaghetti
2-4 chilli padi (bird's eye chillies) sliced
5-6 rashers of streaky bacon (about 150 grams) cut into smaller pieces
5 cloves of garlic - sliced
1 yellow onion - sliced
Handful of rocket leaves or parsley for garnish.
1/2 cup chicken stock (optional - use the water from cooking the pasta if stock is not available)

Method
1. Bring a medium sized pot of water to a boil. Add about 1 tablespoon of salt into the boiling water. Add in the pasta and cook according to package instructions. Set aside when cooked. Its a good idea to run the pasta through cold tap water, to stop the cooking process if you are not frying and cooking pasta simultaneously. (Otherwise, its always best to toss the pasta in the pan when its right out of the pot)

2. Heat a large non-stick frying pan over medium heat. (Note: no oil add here) When the pan in heated up, add the cut up bacon and fry for about 3 mins.

3. Add in the onions and fry for 1 minute, stirring occasionally. Add in the garlic, chillies with some olive oil and stir fry until garlic and onions are lightly browned and bacon is crispy.

4. De-glaze the pan with the chicken stock, pour the stock into the stir fry. Gently use a wooden spoon or spatula, very gently scrape the base of the pan. Let the liquid mop up all the brown goodness from the base of the pan, absorbing the flavor, forming a light sauce.

5. The liquid should start to boil/bubble. When the reduced by half, add the cooked pasta into the pan. Turn off the heat and mix well. You will notice that the pan will start drying up as the pasta absorbs the sauce.

6. Dish onto dinner plate, garnish and serve.

Recipe link: http://www.homecookedsg.com/2013/06/spaghetti-aglio-olio-with-bacon-and.html

Spicy Shrimp Aglio Olio by Vanessa Tay

Spicy Shrimp Aglio Olio

Servings: 4

Ingredients:

Spicy Shrimp:

•  8 ~12 jumbo shrimps, peeled and deveined
• 1 lemon, juiced
• 1/4 cup chopped parsley (a couple of handfuls)
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed and peeled
• Coarse salt, about 1 teaspoon
• 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil

Others:

• 4 pieces of ham (sliced into strips)
•  fresh button mushrooms (sliced thinly)

Aglio Olio:

• 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
• 200g anchovies
• 4 large cloves garlic, crushed and minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
• Coarse salt
• spaghetti, cooked to al dente
• Tomato and Onion Salad, as an accompaniment (I omitted)
• Crusty bread, as an accompaniment (I omitted)

Directions

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
Remove the shrimp and leave aside. Fry the mushrooms and remove to leave aside. Then fry the ham for a while. Remove and leave aside.
Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Fry till fragrant and remove the anchovies from the pan.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Add in the mushrooms and ham and gently mix them with the spaghetti.
Top servings of spaghetti with spicy shrimp and sprinkle some parsley. Serve with Tomato and Onion Salad and Crusty Bread.

Cook's Notes: Prepare the shrimp while the pasta is cooking.
Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.


Recipe adapted and slightly modified from http://www.foodnetwork.com/recipes/rachael-ray/spicy-shrimp-and-spaghetti-aglio-olio-garlic-and-oil-recipe/index.html