Pasta is always good and when paired with seafood, even better. Unless if you are allergic or simply not a fan of crustaceans. All hope is not lost as this tomato based dish is easily customized according to your own preference of ingredients. Right up to the type of pasta.
The fanfare of this Spaghetti al Cartoccio is in its presentation. That being said, making a good tomato sauce is essential to the success of this dish. Today, I used Alce Nero Organic Pasta Sauce with Basil. For homemade version, check out my Homemade Pomodoro Sauce.
Cartoccio means paper bag, therefore, the spaghetti is transferred into baking paper or foil, wrapped and baked in the oven for 5 – 10 mins. As the baking process will continue to cook the pasta and seafood, it is advisable to undercook your seafood and pasta (by 2 mins shy) to achieve an al dente texture for the pasta and succulent seafood.
Your guests will be presented with their own parcel of delight and I can guarantee there will be lots of “Oohs” and “Wows” at the dining table.
Pasta is a storecupboard standby that is affordable, versatile and always a pleasure to eat. Most of us are used to tossing cooked pasta with either tomato sauce, cream sauce, or an oil based sauce.
Some people go one step further and tumble their pasta and sauce into a casserole dish before topping it with grated cheese and baking in the oven. However it is done, pasta is always a source of comfort and convenience for many people.
Somehow, pasta seems to pair with Asian cuisine as well. Probably because pasta can be used to substitute noodles, a favourite ingredient for many Asians. This pasta and soup dish is easy, delicious, fast and simple. And for the health conscious, this dish is low in fat as well. Clams and cabbage give the soup a wonderful and natural sweetness.
Ingredients: 800 g fresh clams 3 cloves garlic – minced 1 – 2 small red chilli – dice finely (depending on your heat tolerance level, please adjust accordingly) 300 g pasta (I’m using capellini aka angel hair) 3 – 4 cabbage leaves – slice Few splashes of white wine 1 litre chicken stock 1 tbsp (15 g) unsalted butter 1 tbsp olive oil / vegetable oil Salt and pepper to taste
There is something about claypot stewed noodles that is just so grounded, aromatic and inviting. The name itself evokes an impression of highly skilled, effortful cooking over hot coals until the smoky and salty aroma of sauce, ingredients and noodles permeate the entire place. Fortunately, modern technology has made this a much easier feat, and this recipe is tailored in such a way that almost anyone can make and enjoy this wonderful dish.
For those who do not have a claypot, fret not. A normal pot works just as well. The ingredients to this Claypot Seafood Noodles are so versatile, do not limit yourself to just these few.
How about using a variety of mixed seafood and shellfish? Or thick vermicelli instead that you will most certainly enjoy slurping up? A glug of rice wine, brandy or cognac will most definitely bring the dish up a notch. And for our more sinful friends, use some pork belly instead of chicken for an even more greasy and lip smacking mouthfeel. Spice lovers, don’t forget to have some cut chilli at the side. It pairs beautifully with the noodles. And for those who are on diet, you may want to run an extra kilometer or so before rewarding yourself with a plate of this goodness.
This grilled shrimp recipe is a perfect example of a dish that is simple to prepare, and yet bursting with flavor. Grilled to burnished perfection before being smothered in a tangy, sweet and sour sauce. This mouthwatering combination which is punctured with the grassy, herbal freshness of coriander and the haunting, citrus note of lime is a confirmed pleaser regardless of whether it is meant to be enjoyed alone, or to be shared at a party with friends and family.
Aside from the few fresh ingredients such as the prawns and coriander, this recipe is extremely handy as it utilizes many everyday ingredients which have a long shelf life, that are found easily in most home kitchens. This means that last minute guests, or late night hunger pangs can be easily satisfied with minimal effort or hassle.
Although fresh prawns are ideal, squid or white fish also make a good substitute. Aside from fresh, frozen seafood may also be used as a last minute resort. Caution should be taken however, that the quality produced from frozen seafood will never be the same as fresh.
So go ahead, indulge your taste buds and try out this recipe. Whether sitting on the balcony enjoying these prawns for lunch with some steamed basmati rice, or sharing a platter of these over ice cold beers with work colleagues under the starry (or not so starry, depending on where you are) night sky, or even diving into these prawns with some extra chilies on a cold and rainy day, this recipe is a sure winner for whatever situation life throws at you.
Ingredients: 400 g glass prawns (about 16 – 18 pieces) – peeled and deveined with tails intact ¼ tsp salt Dash of black pepper (or as much as you like) 1 – 2 tsp olive oil Sauce: 1 head garlic 2 tbsp olive oil Juice from 1 large lime 1 tbsp chilli sauce (I’m using Maggi) 1 tbsp soy sauce 1 tbsp honey 1 tsp chilli flakes (optional) ½ cup coriander / Chinese parsley – finely chopped
Many of us would agree that Japanese rice bowl dishes taste exquisite. Many of us may also agree that once in awhile, a variation from the usual combination found in most restaurants and eateries provide a refreshing relief, and a chance for our minds and tummies to explore a little. What better way to do that than to try out this Korean inspired variation of the usual Japanese Salmon Rice Bowl (sake don)? Just the perfect dose of the familiar with a new twist of ingredients.
Pescatarians and seafood lovers can rejoice in this recipe. Of course it does not have to be salmon being used in this dish. If you prefer, any form of fish of choice can also do wonders. The important aspect is to use a fish that you like. And one that is not too assertive that it fights with the other ingredients, especially the gochujang in this dish.
Salmon was used as it provides the right levels of oiliness and richness. And it crisps up beautifully when pan fried. Other great substitutes include red snapper, sea bass and even the more indulgent salmon belly. Tuna however, can be deemed less ideal due to its tougher texture. However if you happen to have sashimi-grade tuna, sear it on a higher heat for a shorter time so that the outside bronzes up nicely, while the inside remains deliciously moist and tender.
Fresh corn is also used in this recipe as well. It is not too difficult to work with contrary to many people’s belief. However canned corn kernels are also a good substitute for those who prefer a more speedy and convenient option. Just drain the corn, and proceed to use it the same way as fresh corn is used in this recipe.