Raya Delights with San Remo Pasta

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!

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 :)

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:

* 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. 

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.

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!