pasta

SINGAPORE NOODLES (SINGAPORE MEI FUN) 新洲米粉, 星洲炒米, 星洲米粉)

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Having traveled the world long before I moved to Singapore to live and work there in the early 80’s, I remember how much I was looking forward to finally learn how to prepare “real” Singapore Noodles. By then I had enjoyed them in many Chinese restaurants all over the world and they had become a trustworthy (most of the time, anyway) shoe-in if nothing else appealed on the menu to my at that time still rather newfound love of Chinese food . Much to my surprise, there were no Singapore Noodles to be found anywhere 😦
It then did not take me long to find out that Singapore Noodles are NOT a Singaporean dish but have probably been invented years earlier in Hong Kong.
(As far as I know, the verdict of its true origin is still not entirely agreed upon) 🙂
While there are many different variations, the most common one I have encountered in my travels and here in the USA contain rice sticks, curry, scallions, soy, garlic, ginger, vegetables, shrimp and chicken or pork.
The following version is more or less the one I have cooked for many years, only making slight changes to the ingredients if something is not readily available or leftovers beg to be utilized, such as roast pork, squid, bok choy, celery, etc.
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Bon Appétit ! Life is Good !
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Click here for more Asian Style Noodles on ChefsOpinion
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Singapore Noodles

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Preparation :
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: julienne of 1 medium onion, 1/2 small head white cabbage, 2 ea medium-hot chilies, 3 stalks scallion

: for the seasoning/sauce, mix 1 cup chicken stock, 3 tblsp soy sauce, 1 tblsp oyster sauce, 1 tblsp hoi sin sauce, 1 tblsp chili paste, 1 tsp garlic paste, 1/2 tsp grated ginger

: whisk 4 eggs, season with kosher salt to taste

: season 6 oz shrimp and 8 oz sliced chicken with kosher salt and cayenne pepper to taste

: add 1 tblsp corn starch to the shrimp and 2 tbls corn starch to the chicken, mix well

: stir fry chicken and shrimp in 1 tblsp peanut oil until 3/4 done

: remove chicken and shrimp from the pan, set aside (the carry-over heat will continue to cook them through)

: stir fry the onions in ame pan/wok until translucent

: add the cabbage, chillies and scallions, saute another minute

: remove veggies from pan, set aside

: in 1 tblsp peanut oil, stir fry 1 pck soaked rice sticks for two minutes soak according to your preference, I like to soak them for 10 minutes)

: move rice sticks to one side of the pan, add 1 tblsp peanut oil to the empty side of the pan

: scramble the eggs until set

: mix the eggs and rice sticks well, stir fry another two minutes, add 3 tblsp good quality curry powder, stir fry for another minute until well mixed

: return the veggies, shrimp and chicken to the pan, add the seasoning/sauce, stir fry until all is well mixed

: stir fry another minute, check/adjust the seasoning

: Singapore Noodles

: Singapore Noodles

: Singapore Noodles

: Singapore Noodles

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Ziti Pie

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Easy and cheesy, this the perfect meal for a busy weeknight.
Just a few simple steps and off you are to a great meal that will leave you and your family and friends happy and satisfied.
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Bon Appétit ! Life is Good !
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Click here for Tomato Sauce Recipe on ChefsOpinion
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Click here for Sauce Mornay Recipe
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Ziti Pie

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Preparation :
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: slice 10 oz cooked ham into strips

: cook 1 lb of ziti “al dente”

: mix 6 whole medium size eggs with 2 cup sauce mornay

: season egg/mornay mixture with kosher salt, cayenne pepper and a pinch of nutmeg

: add the pasta to the eggs, then add 1 cup crumbled gorgonzola, 1/2 cup grated mozzarella, 1/4 cup grated parmesan and 4 stalks sliced scallions

: blend all ingredients

: generously butter a baking dish or cast iron pan, add the pasta mix, sprinkle with parmesan cheese and bake in a 375F preheated oven until golden and cooked through; serves 6; serve with green salad and tomato sauce

: Ziti Pie

: Ziti Pie

: Ziti Pie

: Ziti Pie

: Ziti Pie

: Ziti Pie

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Pork, Cabbage & Chili Noodles

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Ahhh, the refreshing, liberating, exciting, sinus-clearing effect of eating a dish as spicy as one can handle.
The key here is –
“as spicy as one can handle” ! (Hot as hell in my case)
To season something beyond a level of spiciness which is comfortable and enjoyable would not make sense – but to stay just below, on a level that hurts but feels good at the same time can be very addictive. While not all the food I eat at home is spicy, once in a while I need the rush which comes from a healthy dose of chili.
If you plan to re-create this dish, simply and sensibly adjust the amount of chili you use to your personal preference.
Like I said on other occasions concerning spicy food –
“It should kick like a lady, not like a mule” 🙂
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Bon Appétit ! Life is Good !
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Pork, Cabbage & Chili Noodles

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Preparation :
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: prepare a sauce of 1/2 cup soy sauce, 1/4 cup bean sauce, 1/4 cup hoi sin sauce and 1 tblsp sesame oil

: season 1 lb ground pork with chili paste, kosher salt and granulated garlic to taste, add 2 tblsp peanut oil

: mix well

: stir fry in 2 tblsp peanut oil until pork starts to brown, add 1 medium sliced red onion

: stir fry until onion is translucent

: add 1 lb diced white cabbage

: add the sauce and 1 cup water

: simmer until cabbage starts to wilt, check/adjust seasoning

: meanwhile, cook and drain 1 lb Chinese egg noodles, add 2 tblsp sesame oil and 3 tblsp peanut oil, mix

: plate noodles on serving dish

: top with the pork / cabbage stew, sprinkle with scallions and pickled chilies

: Pork, Cabbage & Chili Noodles

: Pork, Cabbage & Chili Noodles

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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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I have prepared this dish in different versions for 45 years. Like so many other unsung culinary heroes, the dish is so simple and logical when you either have leftover pasta and sausages, or cooking it from scratch just because it’s tasty, quick and ~~cheap~~ – ooops, sorry, we don’t say cheap here – I meant economical 🙂
Use any type of pasta, cheese and sausages you have at hand, just stick to the basics (or not) 🙂
However, if you want to use the name I gave the dish, use a mix of German/Italian ingredients; other than that, let your imagination take a walk on the wild side………….
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Bon Appétit ! Life is Good !
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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Preparation :
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: 2 tblsp finely sliced scallion, 1 whole red finely sliced onion, 2 medium size diced tomatoes

: saute bratwurst in olive oil until browned, remove from pan, reserve

: saute onions in 2 oz whole butter until caramelized

: add the tomatoes and scallions, saute until tomatoes are heated through

: add 1 lb fresh-cooked spaghetti and one cup of the cooking liquid from the spaghetti, add 2 tblsp grated parmesan cheese, 1tblsp garlic paste and kosher salt and cayenne pepper to taste; to serve, sprinkle with more grated parmesan

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit ! Life is Good !
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Click here for more Udon on ChefsOpinion
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Click here for all about Udon Noodles
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
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: for the sauce, mix 1/2 cup oyster sauce, 1/2 cup soy sauce, 1 cup chicken stock or water, 1 tsp sugar, 1/4 tsp grated ginger, 1/2 tsp garlic paste, i/2 tsp chili paste, i tsp sesame oil

: simmer udon in salted water until cooked but still chewy, drain

: Clean squid tubes, remove “sine” and if you prefer, black skin

: cut in half

: incise half-way through in a criss-cross manner

: cut into bite-size pieces

: season with kosher salt, cayenne pepper and granulated garlic

: stir fry squid with peanut oil in VERY hot pan for no more than 30 seconds, remove from pan, reserve

: add blanched bok choy, green peppers and red chilis to pan, stir fry 1 minute

: add sauce mix

: add udon and squid, check / adjust seasoning

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato (Spaghetti alla Soupi)

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This pasta-concoction deserves to be named after the cook who dreamed it up – ME 🙂
It has many of the “foodstuff’s” I love in one simple dish – pasta, pangrattato, cheese, butter, olive oil, basil, crispy fried eggs and lots of garlic confit.
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Bon Appétit ! Life is Good !
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Click here for all about Confit
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Click here to find out where Spaghetti grow best !!! (Record-Harvest) !!!!
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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Preparation :
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: saute breadcrumbs in butter

: saute until golden and crispy

: saute garlic paste in butter until fragrant

: add blanched broccolini

: add tomato spaghetti, season with kosher salt and cayenne pepper, check/adjust seasoning

: plate pasta on serving dish

: sprinkle with pangrattato

: fry eggs in very hot garlic oil until crisp

: remove eggs to cutting board, cut into small pieces

: top pasta with the fried eggs

: sprinkle with grated asiago cheese and fresh basil leaves

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Gnocchi Gorgonzola Gratinati

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Lusting for something creamy, cheesy and light, yet packing a hefty flavor-punch ? Well, you have arrived 🙂
This great concoction satisfies on so many levels. The lightness of the gnocchi, creaminess of the sauce, freshness of the spinach, the sharp punch of the ripe gorgonzola and the slightly acidic burst of the tomatoes…….
What else can I say about this lovely dish ? Simply put – Yummy taste and great looking to boost 🙂
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Bon Appetit ! Life is Good !
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Click here for Gnocchi Recipe
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Gnocchi Gorgonzola Gratinati

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Preparation :
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: saute salami, onions and garlic paste in olive oil

: butter should be lightly browned

: add fresh spinach and heavy cream

: season with nutmeg and fresh ground black pepper, simmer until lightly thickened

: remove from heat, add grape tomatoes and a bit of grated parmesan

: add gnocchi

: mix carefully without breaking-up gnocchi

: sprinkle lightly oiled baking dish with grated parmesan and bread crumbs

: add gnocchi mix

: top with crumbled gorgonzola and a bit of bread crumbs, bake at 425F until bubbly and browned on top and bottom

: Gnocchi Gorgonzola Gratinati

: Gnocchi Gorgonzola Gratinati

: Gnocchi Gorgonzola Gratinati

: Gnocchi Gorgonzola Gratinati

: Gnocchi Gorgonzola Gratinati

: Gnocchi Gorgonzola Gratinati

: Gnocchi Gorgonzola Gratinati

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Easy Does It # 32 – Italian-Style Sausage and Peppers

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This dish proves once more that the simple things in live can give us great pleasure. Unfortunately, it can also proof that even the simplest thing can easily be screwed up.
I have never ordered this in an Italian restaurant, but I remember well that Maria used to order it often and that half the time when the food arrived she was bitterly disappointed by the lackluster mess which was set in front of her.
It is my humble opinion that if a chef feels that to serve such a simple dish is below his or her culinary honor and dignity, he/she should just leave it off the menu. But, if one decides to feature it on ones menu, one might as well does ones best !
(To see what I mean, pls click on this link and see what some folks deem good enough to serve in their restaurant or on their dinner table – while there are of course praiseworthy exceptions, the majority looks like the disappointing stuff I remember Maria got served too many times) 😦
As for the all-important taste, use the best ingredients which are available to you, season and execute with love and you can’t go wrong 🙂
Oops, a bit of venting here, so let’s get back to the task at hand, which is to show you how I like to prepare Italian-Style Sausage and Peppers. If done right, and with love and gusto, it is like so many simple dishes – a pleasure to look at, and most of all, a pleasure to eat.
It will be equally gratifying when served with pasta, rice, potatoes or just a hearty sour dough bread.
So, here it goes :
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Bon Appetit ! Life is Good !
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Recipe for Easy Tomato Sauce
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More dishes with tomato sauce on ChefsOpinion
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Easy Does It # 32 – Italian-Style Sausage and Peppers

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Preparation :
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: saute sliced Italian sausages in olive oil until nicely browned

: add peppers, onion and garlic paste, saute until peppers and onions start to caramelize, add fresh basil and oregano

: add GOOD QUALITY (preferably freshly made) tomato sauce, fresh basil and oregano, simmer for three minutes, check / adjust seasoning

: grate Parmigiano Reggiano or other cheese of your choice over fresh cooked pasta, rice or sauteed potatoes

: top with the sausage/pepper stew

: grate more cheese on top of sausage/pepper stew

: Easy Does It # 32 – Italian-Style Sausage and Peppers

: Easy Does It # 32 – Italian-Style Sausage and Peppers

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Pasta Salad With Salmon, Shrimp And Pesto

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This flavorful seafood pasta salad has been a favorite in my house for many years. It’s great at any time of day, as an appetizer, lunch , dinner or as a snack in between.
(The leftovers from today will probably serve as late breakfast tomorrow morning).
The warm salmon in the salad makes all the difference. If you will serve leftovers of this, make sure you let it reach room temperature before serving, so remove from the fridge at least one hour before service to make sure that the flavors and texture can be fully appreciated.
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Bon Appetit ! Life is Good !
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P.S.
Whatever you do, don’t overcook the salmon !!! 😦
It should be nicely browned on the outside but still moist and flaky on the inside ! 🙂
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Pasta Salad With Salmon, Shrimp And Pesto

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Preparation :
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: butterfly shrimp, devein, remove tails, season with kosher salt, cayenne pepper, garlic paste, lemon juice

: remove skin from salmon filets, season with kosher salt, cayenne pepper, garlic paste, lemon juice, saute in olive oil until almost done, add shrimp, saute another minute, remove from pan, break salmon into large pieces

: add pesto, white balsamic vinegar and a dash of maggi seasoning to fresh cooked pasta shells, mix, check / adjust seasoning, add grape tomatoes and seafood

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

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Delicious Quickie – Bucatini Con Sarde

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Definition of Quickie : “something done or had quickly”.
– Ok now, time to get your minds out of the gutter 🙂
We are talking about a wonderful dish, quickly and easily prepared, light on the wallet yet tasty and pretty to look at.
– Did I mention – time to get your mind out of the gutter 🙂
While I absolutely LOVE fresh sardines, for this recipe I prefer good quality! canned sardines in tomato sauce.
This dish is one of my go-to dishes when I want something tasty and quick either just for myself and Bella, or in good company when unpretentious food is welcome (Midnight snack anyone ?)
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Bon Appetit ! Live is Good !
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Bucatini Con Sarde

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Preparation :
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: saute onions, garlic paste and anchovy paste in olive oil until fragrant

: add canned sardines in tomato sauce (reserve 3 filets per portion), add chopped italian parsley and chopped oregano (or dry oregano), simmer until sardines are heated through and break into chunks

: the good stuff 🙂

: add fresh-cooked bucatini with some of the cooking liquid to the sauce, add a few dollops of whole butter, season with fresh ground black pepper and kosher salt, simmer for one minute, check / adjust seasoning