Pasta per­fect

The Star Malaysia - Star2 - - FOOD -

Iwould re­ally ap­pre­ci­ate it if you could give me a recipe for a pasta with a creamy sauce. My sons love this dish. – Co­coChung

Pasta In Creamy Sauce

200g pasta 1 tbsp ex­tra vir­gin olive oil 150g chicken breast meat, thinly sliced ¼ cup sun­dried toma­toes, chopped 3 pit­ted black olives, chopped 185ml evap­o­rated milk 2 white but­ton mush­rooms, thinly sliced ¾ tbsp corn­flour, com­bined into a paste with 1 tbsp wa­ter Salt and pep­per to taste Cook pasta in a pot of boil­ing salted wa­ter ac­cord­ing to packet in­struc­tions un­til al dente. Drain and leave aside.

Heat olive oil in a non-stick saucepan and stir-fry chicken un­til cooked through. Add black olives and sun­dried toma­toes. THE ever pop­u­lar tomato can be eaten raw or cooked. Raw toma­toes are used in sal­ads, pasta and sand­wiches, and as gar­nish­ing in a lot of dishes. They have also found their way into thou­sands of cooked dishes.

To read more on toma­toes and for recipes, go to kuali.com.

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Grad­u­ally pour in milk and stir to mix. Cook for 1-2 min­utes. Add mush­rooms and mix in corn­flour paste. Ad­just with salt and pep­per to taste.

Stir in cooked pasta to mix. Dish out and serve at once. I love herbal Asian soups. Can you give me a recipe for a nu­tri­tious chicken soup that can be cooked in an elec­tric slow cooker? – Tere­saBoey

Herbal Chicken Soup

1kg kam­pong chicken, skinned and cut into 46 pieces 3 red ap­ples, cored and quar­tered 1 litre wa­ter 1 tsp salt or to taste Herbs 70g yuk chok, rinsed 10g tong sum, rinsed 1 tbsp kei chi 3 pit­ted red dates Scald chicken pieces in boil­ing wa­ter, then re­move and rinse.

Place chicken, herbs and ap­ples in a slow cooker. Pour in wa­ter and cook on low for 6 hours or on auto for 3-4 hours. Add salt to taste. I was given a dish of stir-fried pig’s kid­ney when I was in con­fine­ment. Could I please have a recipe to share with a friend? – Lim MeiKueen

Here’s a tra­di­tional recipe.

Stir-fried Pig’s Kid­ney In Gin­ger Sesame Sauce

2 pieces pig’s kid­ney 2 tbsp shred­ded gin­ger (use ma­tured or old gin­ger) 2 tbsp sesame oil 1 tsp light soy sauce ¼ tsp pep­per 50ml gin­ger wine Pinch of sugar or to taste Clean and halve the pig’s kid­ney. Re­move any mem­brane and make light criss-cross cuts on the sur­face. Soak pig’s kid­ney in salted wa­ter for 25-30 min­utes, then rinse un­der run­ning tap wa­ter. Bring a saucepan of wa­ter to a rolling boil and blanch the pig’s kid­ney. Re­move and drain well.

Heat sesame oil and fry gin­ger shreds un­til fra­grant and golden. Add pig’s kid­ney and light soy sauce and pep­per. Stir-fry briskly for a while. Add gin­ger wine and sugar to taste, and cook un­til sauce is fra­grant. Dish out and serve hot.

Fill­ing: Chicken Car­bonara is a pasta dish with a creamy sauce.

Toma­toes, whether raw or cooked, are a pop­u­lar in­gre­di­ent in many dishes.

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