Somehow, I simply love to cook Beehoon. The strands of rice vermicelli are such a creative ingredient in absorbing all sorts of flavour. Couple that with a strong degree of seafood sweetness and umami richness, and what you get is perhaps a salivating portion of beehoon that will keep you going back for more. I reference this particular recipe with inspiration from my Grandaunt. Almost every Chinese New Year, she will prepare a big tray of beehoon stirfried with black soy sauce pork belly that is full of flavour and tasty goodness. The cooking method for this dish does not require you to stir fry the noodle in oil, but instead to allow the noodles to absorb the seasoned liquids that make up the wonderful flavour. For my Seafood Beehoon Recipe, be prepared for a good amount of work but the results, satisfying.
Guest writer : Anthony Eng
Photos : Justin
Love the dishes from The Halia? Now, be privy to some of its exclusive recipes specially prepared by Executive Chef Peter Rollinson. The dishes at The Halia, while a myriad of western infused local inspiration, incorporates a good use of local produce through and through where possible. Easily (not all) replicated at home, learn the secret on how to make the Jurong Frog Farm Porridge, Barramundi Fillet with Cauliflower and the ever popular Ginger Parfait with Roasted Pineapple. Itching to get into the kitchen?
Electrolux, the Swedish household and appliances manufacturer, is proud to present its latest campaign, the Electrolux Home of Blissful Living with an interactive Facebook quiz that seeks to test players on their home management knowledge and award prizes! The quiz will test players on every day household skills, through multiple-choice questions in an interactive game show format. Successful players will win $50 vouchers weekly, culminating to a grand prize of $2500 worth of appliances from Electrolux.
To enter the contest, all one needs to do is visit the company’s facebook page at www.facebook.com/thelittlewhitebook to have a go at testing your household knowledge and winning prizes. The entire idea behind the Home of Blissful Living is for users to have a sneak preview at the company’s latest range of intuitive appliances that seek to take the hard work out of housework. To demonstrate the simplicity in its appliances, Electrolux invited Chef Eric Low for a quick cook off. Chef Eric will also be sharing original recipes that have a special touch, tips on cooking and how to use cooking appliances smartly to fans of The Little White Book.
For the night, Chef prepared a quick 3 course dinner. Each dish was made from scratch, and was done simply in the matter of an hour. I have to say, the idea is great for a quick dinner party. Tempted for some Roast Beef with Truffle Soy Braised Mushrooms, paired with a staple of Oven Baked Asian Paella and finally ending off with some Fresh Strawberries with Balsamico Vinegar and Vanilla Ice Cream? Read the full article to learn more about the recipes!
Whipping up a good dish of pasta really makes the day. For me personally, I would usually choose to have it in Aglio Olio or the traditional tomato base. I seldom go for cream based pastas but they can be heavenly when done right. My own recipe calls for the Heavenly 3 combination of Onion, Garlic and Chilli Padi. I guess most of my cooking involves different quantities of each but the base set of ingredients remain the same. I use the combination for making soups, roasting chicken or vegetables, stir fries, and of course pastas. A personal favourite definitely, and oh so tasty.
The way I prepare every pasta dish is to always saute the pasta with the sauce. I used to eat pasta with the sauce ladled onto the noodles but have always found it lacklustre in flavour, and presentation. The better way as I’ve found out (before realising that it was the way to cook pasta) is to fry the noodles with the sauce just before serve. What you get is an organized mix of flavours evenly coated on all the noodles. And with the talents of sweet onion, fragrant garlic, and hot chilli illuminating the tangy umaminess of the tomato base, this is a explosive delight when enjoyed hot!
Heavenly 3 Pasta with Wholemeal Spaghetti
- 1-2 servings of wholemeal spaghetti (150grams)
- 2 medium sized red onions, sliced
- 4 cloves garlic, chopped
- 3 chilli padi, chopped
- Bottled traditional pasta sauce
- Extra virgin olive oil
- Ground Black Pepper
- Boil the spaghetti for about 15 minutes in salted water. Set pasta aside (do not wash pasta). Keep about 4-5 tablespoons of the pasta water.
- Heat pan with 2 tablespoons of olive oil over a low fire.
- Stir fry onions, garlic and chilli padi until fragrant.
- Add in half cup of pasta sauce, quickly stirring.
- Add in spaghetti, stir, add in the pasta water.
- Reduce consistency of pasta sauce till slightly thick, serve.
Serves 1-2. Done in 20 minutes.
*I prefer wholemeal spaghetti as it the rough coarse texture takes you longer to chew, fully appreciating the sauce with the grainy goodness. And it makes you feel full longer. If you like the regular spaghetti, go ahead and use it as a substitute.