Category Archives: Pasta

mushroom, Pasta

Creamy Mushroom Linguine

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1. Heat a pan on stove. Add in 1 tablespoon olive oil.

2. When oil is hot, add in 2 cloves of chopped garlic. Stir fry till aromatic.

3. Add in 1 chopped small shallot. Stir fry till transparent.

4. Put in all the mushroom slices. Stir fry a bit. Turn to low heat, cover the lid. Juice will come out. Simmer for a little while.

5. Pour in 1/2 cup milk. Bring to boil. Zest in cheese. Stir to melt.

6. Season with salt, black pepper and mixed herbs.

7. Dissolve 1 tablespoon flour in a little water. Pour the flour water into pan. Stir to condense sauce.

8. Off the stove. Put in cooked linguine. Blend well.

mushroom, Pasta, Uncategorized

Mushroom Pasta with Seared Scallop

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For the seared scallops, please refer to:

Seared Scallops

1. When the scallops are done, take them out. There will be some butter left, use the same pan to fry mushroom.

2. Also add in some chopped garlic, sauté with mushroom till brownish.

3. Add in 3 tablespoon pasta stock. Simmer for 2-3 mins.

4. Pour in 1/2 cup milk. Sprinkle shredded cheese. Stir a bit to let cheese melt.

5. Season with salt and black pepper.

6. Add in cooked pasta. Give it a good mix.

In the plate and top with seared scallops.

Pasta, shrimp, Uncategorized

Shrimp Pasta

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1. Heat a pan on stove. Add in 2 tsp olive oil.

2. Sauté 2 chopped cloves of garlic till aromatic.

3. Add in peeled shrimps. Fry till red. Then dish out and set aside.

4. Add in 1 small can of tomato purée. If it’s too sticky, you can add in some pasta stock. Simmer to boil.

5. Add shrimps and pasta back to tomato sauce. Also with some chopped parsley. Season with salt and black pepper.

6. Blend well.

Serve with grated cheese.

mushroom, Pasta

Mushroom Pasta with Bacon

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1. Fry bacon. When the bacon is done, take them out. There will be some oil left, use the same pan to fry mushroom.

2. Also add in some chopped garlic, sauté with mushroom till brownish.

3. Add in 3 tablespoon pasta stock. Simmer for 2-3 mins.

4. Pour in 1/2 cup milk. Sprinkle shredded cheese. Stir a bit to let cheese melt.

5. Season with salt and black pepper.

6. Add in cooked pasta. Give it a good mix.

7. Top with fried bacon.

Pasta, Quick recipe, Uncategorized

Pesto Pasta with Escargots

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1. Put escargots into preheated oven (180 degree C) for 12 mins. I bought frozen escargots from Cold Storage (supermarket in Singapore). Please cook them according to the instruction.

2. Cook pasta. After cooked, reserve a little stock and drain pasta.

3. Put drained pasta in a big bowl. Add in pesto sauce (bought from supermarket). Toss pasta evenly with pesto sauce. If pasta is too dry, add in a little pasta stock.

4. Top pasta with grated cheese.

Serve with escargots.

Pasta, shrimp, Uncategorized

Shrimp Spinach Pasta

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1. Add 20g butter in the pan. When butter melts, add in fresh shrimps. Fry till pink.

2. Add in 2 gloves chopped garlic, sauté till aromatic.

3. Pour in 2 tablespoon white wine. Season with salt and black pepper. Simmer for 1 min.

4. Take the shrimps out and set aside. Pour 1 cup milk into pan. Bring to boil, add in 1/2 cup shredded cheese.

5. Stir to let cheese melt. Add in spinach, boil for 1 min.

6. Add all the shrimps and cooked pasta in the sauce. Mix well.

Beef, Pasta, Uncategorized

Cheesy Meatball Pasta

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For the meatball recipe, please refer to:

Homemade Beef Burger 

I used the recipe of beef patty for beef burgers.

Sometimes, I like to make some extra meatballs and freeze for later use. It’s very convenient.

1. Heat some oil in the pan. Add in meatballs and bring to brown.

2. Add in 1 cup of chopped tomato. Stir fry a bit.

3. Pour in 250 ml stock and 1/2 cup milk. Sprinkle 1 tsp mixed herbs. Bring to boil. Then simmer for 15-20 mins.

4. Add in 1/2 cup shredded cheese.

5. Stir to melt cheese and add in cooked pasta. Blend well.

6. Season with salt and black pepper.

Beef, Pasta, Quick recipe, Uncategorized

Beef & Asparagus Pasta

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The pasta I used was pasta with eggs. Wider than linguine.

1. Prepare beef slices and chopped asparagus.

2. Cook pasta according to the instruction. Soak in cold water and drain.

3. Heat a little oil in the pan. Add in beef slices. Quick stir fry with medium-high heat. Bring to brown.

4. Add in 2 cloves of minced garlic, 1 tsp dried thyme. Mix well.

5. Cut in 20g butter. When butter melts, add in asparagus and stir fry for 2 mins.

6. Pour in 2 tablespoon white wine. Turn to high heat. Simmer for 1-2 mins.

7. Season with salt and black pepper.

Add in drained pasta and give them a good mix.

Pasta, Uncategorized

Creamy Linguine

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1. Thaw shrimps and green peas. And wipe them with kitchen towel.

2. Cook linguine follow the instructions on the package.

3. Heat a pan. Add in 1 tablespoon oil.

4. Add in shrimps. Stir fry till pinkish.

5. Add in 2 cloves minced garlic and green peas. Stir fry for another minute.

6. Cut in 1 tablespoon butter. When it melts, pour in pasta cream.

7. Turn to low heat, season with salt and black pepper and keep stirring.

Turn off the heat when the creamy sauce boils. Put linguine back into the pan. Add a little mixed herbs if you like. Give it a good mix. And ready to serve.

baking, bread, Crab, mushroom, Pasta, Quick recipe, salmon, Soup, Uncategorized

Prepare a Christmas Feast with a King Crab

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Yesterday when my husband and I were buying groceries in a supermarket, we noticed there was sale of king crab. Turkey is too big for us to have for Christmas, so a king crab sounds a good idea.

Today when I got up, the first thing I needed to do is to defreeze the king crab we bought. Then I disassembled it into several parts.

For the central body, I took the Shell off. Then picked the meat out. Heat a pan, melt a small piece of butter. Put the meat in. Sauté a bit. Add in 1 tablespoon flour. Quickly stir. Then add in 3-4 tablespoon milk. Stir slowly and evenly to let it reduce to white sauce. Put the crab meat white sauce into the shell. Sprinkle cheese. Put into oven ( 200 degree C, 8-10 mins) or till cheese melts.

Crab legs can be divided into three parts: thigh (fat end), middle parts and thin end parts.

For the fat thigh, I used them to cook spaghetti:

Heat a piece of butter in the pan. When melted, add in crab leg. Stir fry a bit. Then add in chopped garlic. Stir till aromatic. Pour in a little white wine. Simmer a little. Season with salt and black pepper. Add in chopped parsley and cooked spaghetti. Quickly stir evenly.

For the middle crab leg parts, I roast them with garlic butter. Put a small chunk of butter in a bowl. Add in chopped garlic, a little salt and pepper. Blend well. Cut half the shell off ( or even less). Then spread garlic butter onto meat. Put into oven. 180 degree C and 20 mins.

For the thin ends, I cut them into smaller pieces. Marinate with a little cooking wine and corn starch. Heat a little olive oil in the pan. Put the crab leg pieces in. Stir fry for 2-3 mins. Add in chopped ginger and spring onion. Quickly stir fry. Add in a little cooking wine, light soy sauce and oyster sauce. Quickly blend evenly and serve hot.

For the claws, I used them to cook light soup. Put crab claws, corn pieces, Chinese yam, mushroom, ginger shreds and spring onion pieces into a pot. Pour in 1 1/2 bowls of water. Turn to high heat. When water boils, put in salmon slices. Turn to middle heat and cook for 3 mins. Add in 1 tsp sweet cooking wine and salt. Cook for another minute.

And that’s it. Our Christmas feast made by a king crab.

Merry Christmas everyone!