Raya Delights with San Remo Pasta

Thursday, July 09, 2015


It's time for some Raya delights merry goers!


Only one more week to the festive Raya season and this year why not have some modern twist to the traditional pasta dishes with San Remo! During this Ramadhan and Hari Raya Aidilfitri season, San Remo has reinvented some traditional pasta dishes with signature local spices to entice the taste buds of Malaysians worldwide! Put behind all those western recipes for pasta and make way for some traditional Malaysian-style pasta!


San Remo is my go to pasta brand whenever I cook up some delicious Western dishes in the kitchen because not only I trust them for their quality and taste but also they are GMO free and contains no artificial colouring and preservatives. My favourite type of pasta has got to be the traditional Spaghetti as well as the rainbow coloured Vegeroni spirals! With so many different types of pasta under the San Remo brand, you will be sure to find your favourite!

Credits: K.Kiat Photography

Inspired by the festive season, San Remo presents three delicious and healthy localised pasta dishes during a cooking demonstration held at The Cooking House, Bangsar. Enjoy San Remo Small Shell in Kuah Kacang Daging especially for satay lovers or the San Remo Elbow Kuah Lodeh for those Lontong cravings plus the San Remo Angel Hair Kuah Kari which is just perfect this Raya. Replace your yellow noodles or rice with pasta which is a healthier alternative especially to those who are looking out for their waistline. 

So here's two recipes to share with you merry goers this Raya :)

San Remo small shell in Kuah Kacang Daging
Recipe    ( serving 4-5 pax | preparation time : 30-35 minutes )
Ingredients :
200g   San Remo small shell
400g  Peanuts, fried and ground
300g  Beef , cut into small crunch and boiled
200ml  beef stocks
50g  Dried shrimp, blended
15 dried chilies, blended
8 onions, blended
4 garlic, blended
1 lemongrass, spank it
4cm Galangal, spank it
3cm shrimp paste (belacan)
4 tbsp dark brown sugar
1 tbsp tamarind juice
3 tbsp cooking oil
salt to taste

Method:
  1. Cooked Sam Remo small shell as per instruction printed on packaging.
  2. Heat cooking oil in a frying pan. Saute blended ingredients together with lemongrass, galangal and shrimps paste till fragrant.
  3. Add in boiled beef, peanuts and beef stock. Let it simmer for about 6-8 minutes.
  4. Add in tamarind juice, dark brown sugar and enough salt. Simmer again for few minutes till all ingredients cooked well.
  5. Pour peanut sauce on top of San Remo small shell and ready to serve.

* Chef Tips : Beef can be substitute with chicken or mutton. Make sure to use dark brown sugar or Gula Melaka for a nice brownish golden gravy. When frying peanuts, use a slow heat to avoid the peanuts burns. 

San Remo Angel Hair Kuah Kari
Recipe    ( serving 4-5 pax | preparation time : 20-25 minutes )
Ingredients A :
250g  San Remo angel hair
100g  mussel
100g  medium size prawns, peeled
50g  bean sprouts - cleaned
4-5 long beans, cut into 4cm
3 long eggplants, cut thin into 4cm and deep fried
2 eggs, hard boiled and peeled. Lime, red chilli and spring onion, sliced thinly (for garnishing)

Ingredients B (gravy) :
1L coconut milk
3 tbsp curry powder
1 tbsp chili paste
1 large onion, blended
4 garlic, blended
50g dried shrimps, blended
3cm shrimp paste (belacan)
3 tbsp cooking oil
sugar, salt & pepper to taste

Method:
  1. Cooked Sam Remo angel hair as per instruction printed on packaging.
  2. For the gravy : heat cooking oil in a pot. Saute blended ingredients till fragrant. Add shrimps paste, chilli paste and curry powder. Fry for 2-3 minutes.
  3. pour in coconut milk and simmer for about 10 minutes in medium heat. Add in mussel and prawns.
  4. Add a little bit of sugar, salt and pepper to taste.
  5. Pour the curry gravy and garnish with all ingredients on top of San Remo angel hair. Ready to serve.

* Chef Tips : Best to serve immediately. Mussel can be substitute with chicken or cockles. Coconut milk can be replaced with low fat milk. When frying the chilli paste and curry powder, make sure to continue stirring it to avoid the paste burns.


After the cooking demonstration, we participated in a cooking contest to try making our own version of Malaysian pasta! Divided into teams of six, me and my fellow comrades was sure rushing to prepare our dishes in under 30 minutes! Judging from the look on our faces we were definitely NOT prepared to cook and were fumbling about but put on our chefs hat and we are ready to go. We decided to go for a spicy version of the traditional bolognaise sauce and trust me when I say spicy I meant volcano fiery spicy! With me and Bowie who are crazy chili addicts, we were rather heavy handed on the chili!


After 30 minutes of dicing and mixing and stirring plus the last minute touch ups, our pasta was done! Unfortunate to say we did not win the best pasta dish but well we sure made the judges sweat bullets when they tried our dish! *evil laughter*


Congratulations to the wining team but with God's blessings I did not go home empty handed because I walked away with an imported pasta cooker during the lucky draw session! *thank you Lord* So this means more cooking sessions at home!

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