Pages

Search this web

Wednesday, August 6, 2008

Creamy pasta

Creamy pasta
My son loves pasta, especially spaghetti with a creamy sauce. Can you share with me such a recipe? - Christie Choong
Here's something creamy and yummy for your boy.
Pasta with a Creamy Sauce
300g spaghetti
100g chicken fillet, sliced
5Og squid, sliced
1/2 tsp chopped garlic
l bay leaf
1 tbsp butter
200ml whipping cream
2 egg yolks
1/4 tsp salt
1/4 tsp pepper
Seasoning
1/4 tsp salt
1/4 tsp pepper
Garnishing
Freshly ground black pepper
2 tbsp grated Parmesan cheese
1 tbsp chopped parsley

Marinate chicken with seasoning for 10-15 minutes. Cook spaghetti in a pot of water
with half a teaspoon salt added. Cook until aldente. Drain and set aside.
Beat whipping cream and egg yolks into a creamy mixture. Melt butter in a non-stick
saucepan. Fry garlic and bay leaf until fragrant, then add chicken and stir-fry. Add squid and pour in the creamy mixture. Cook for a while over low heat.
Add spaghetti to the creamy sauce mixture. Toss well then dish out, garnish and serve.
My family and a few close friends overseas miss the traditional-style beef rendang back home. We can get good beef but the recipe is not there. - Mrs tan KeatSiong
This recipe is for your family and friends.

Traditional Beef Rendang
1.5kg topside beef, cubed
500ml water
700mI thick coconut milk
3 stalks lemongrass, bruised
1 turmeric leaf, shredded
3 or 4 kaffir lime leaves
8 shallots, sliced
6 cloves garlic, sliced
1 piece dried tamarind skin
Ground spice ingredients (A)
2cm fresh turmeric
30 dried chillies, soaked
5 fresh red chillies
10 bird's eye chillies
2-3 slices lengkuas
2-3 slices ginger
Ingredients (B )
2 tbsp meat curry powder
1 tsp turmeric powder
l tsp pepper
Seasoning ( C )
Salt and sugar to taste
A little thick soy sauce (for colouring)

Season beef with (A) and (B) for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot. Bring to a boil then reduce the heat and simmer for 40-45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir
lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning (C) to taste.

MY children, nieces and nephews love to eat fish and prawns fried in batter. I always have it done with self-raising flour mixed with water, but I often fail to get it right and the children just refuse to eat my dish. I hope you can help me make the children happy. - Mrs Wendy Koh
This should do the trick.

Fish Fried in Batter
300g fish fillet, cut into finger-thick slices
70g self-raising flour
35g rice flour
3/4 tsp baking powder
1/2 tsp salt
Dash of pepper
150-160ml water
Combine s01f-raising flour, rice flour, baking , powder, salt and pepper in a mixing bowl. Gradually pour in water to mix into a smooth batter. Heat oil in a wok or electric fryer, Dip the fish slices in the batter and deep-fry until golden brown and crispy, Dish out, drain from oil and serve with chilli sauce as a dip.

No comments:

Other Links