Entry #1 : Japanese Alfredo Pasta Sauce Fusion Active Volcanic Eruption of Fish and Mushroom for Kids! By ksi.
JAPS FAVE Fish & Mushroom Recipe:
1. half packet Japanese QQ feel Yakisoba
2. 1 piece of Japanese sweet beancurd
3. 1/2 teaspoon of Japanese fish floss
3. 1 tablespoon of Alfredo pasta sauce
4. Chopped garlic
5. Some mayonaise
6. 1 slice Threadfin fish
7. 1 Shitake mushroom
8. 1 slice ginger shred into pieces
1. Cut the threadfin fish into small pirces.
2. Cut the mushroom into small pieces
3. Cut the ginger into small pieces
4. Using 2 teaspoon of olive oil, put in the ginger, then the mushroom and the fish and stirfry the items until cooked.
5. Add some water and simmer it, then add a little fish sauce and serve it in a dish.
6. In a separate pot, boil some 1/4 full of water in a small pot
7. When the water is boiled, add in the beancurd piece and remove after 1 min to be shredded into pieces using a pair of scissors.
8. Using the same boiled water, add in the yakisoba and then remove it to the serving plate once the water is boiled. Do not overcook.
9. Rinse off the water and using the same pot, add in some olive oil and put in the garlic and stirfry until fragrant, add in the Alfredo sauce.
10. Pour the cooked sauce gently onto the yakisoba.
11. Stack the shredded beancurd around the mountain of yakisoba
12. Add a finishing touch by putting some mayo on top of the "mountain and at the sides and top the mayo with the fish floss.
13. Ready to serve….
Here’s the link to ksi’s pasta entry and more pics!
1. I like clam chowders so usually would get a can, prepare the soup as instructed on the can.
2. Boil the pasta, spagetti/linguini etc, separately.
3. Add either soup to pasta or pasta to soup when both soup and pasta are cooked… If you like more soupy, then add pasta to soup… If you like more dry, then add soup to pasta. I find this method easier to regulate the proportions.
4. Add garnishing or sprinkle parsley flakes etc
5. One can of soup serves two quite nicely as I like my pasta soupy and wet.
Entry #3 : Carbonara Pasta by peterch
Carbonara Sauce Recipe
200 gr streaky bacon
1 tbsp butter
100 gr cup Parmesan cheese
1 tbsp parsley, chopped
Salt & freshly ground black pepper
Just melt the butter and mixed with whisked eggs and put in the rest.
Entry #4 : Wild Mushroom Pasta by MLR
Mozzerella gives the chewy melty strings, if you like something stronger use aged chedder. Personally I use a mix of mozzerella, chedder and parmesan.
I add in a can of tuna flakes in olive oil, some smoke turkey bacon strips, chopped parsley, chopped onions, diced mushroom to mixture of a can of Campbell’s wild mushroom soup and boiled pasta. I like to add in a good dash of black pepper to the soup and a handful of grated parmesan cheese to give some added flavour. pour mix into baking tin/pyrex, sprinkle cheese generously over the top, bake in 180 degrees oven for 15 mins. I normally serve this with a simple salad for extra fibre.
I cook my penne/fusilli/farfalle/conchiglie in these ways. Braise chicken with garlic, onion, ginger, oyster sauce, Worchester sauce, pepper, sesame oil and cornflour (tenderise the chicken and produce thicker gravy aka ‘cream’) Cook pasta with garlic till al dente. When pasta is cooked, pour the braised chicken and sauce over. Garnish with a sprig of coriander.
Entry #7 : Creamy Mushroom Pasta by Funz
Fresh brown button mushroom (I get the readily sliced ones, hehe, lazy)
Cream (usually bulla low fat)
freshly crushed black pepper
Can throw in some ham, sausage, bacon, or shredded chicken.
Entry #8 : Spicy Chilli Fish (Tuna) Pasta by buds
My choice of pasta here is penne.
Bring to a boil a small pot of water.
Add a teaspoon of oil and a teaspoon of salt.
Add pasta choice into boiling water and let it
be for 8mins to 10mins, stirring occasionally.
Drain and cool the cooked pasta.
I love this brand of tuna from AYAM BRAND when
used for this simple pasta treat. Blends nicely with
the sauce. Chunky tuna pieces. Yum!
Then for the quick fix mommas who can’t find
time to make their own pasta sauce, i find this
one from PREGO (Traditional Sauce) is definitely
a quick fix pasta base sauce.
I’m quite the spice girl so i like mine with the
optional chilli padi. Shhlurgghp! So…
give the tuna and pasta sauce a good even
mix / stir and dunk those chilli padis for x-tra
For the added herbs i use Master Foods Italian
Herbs and I still add the Mc Cormick’sCrushed
Red Peppers for my personal serving of extra
spicy-ness. Yaah.. i am that spicy.
Finally pasta won’t feel right without cheese so
a dash of parmesan’s for me for the added carbs
to those love handles.. … and ready to serve.
As with all food, presentation makes it seems more
scrumptious than it is. So, when serving meals for my
family i make it a point to prepare the table nicely as it
does perk up the appetite. Since we don’t dine out
in hotels that often, the dining area can be transformed
into a hotel-like atmosphere with a little bit of effort.
Meals won’t seem right without that cool glass of Coca Cola.
Here’s the link to buds’ pasta entry. More step by step pics!
Pasta – 1 packet (I too love penne but you can chose any)
Chilli Padi -1 (I too love it spicy )
Lotsa Cheese Grated
Boil the choice of Pasta with teaspoon of oil and pinch of salt. Once boiled keep it aside.
Cut the garlic and chilli padi into small pieces…,
Add a tablespoon of oil and saute the garlic and chilli padi into the oil.
Grind the tomatoes and add into the pan when garlic is little brown.
Add tomato sause and little soy sauce.
Add salt to taste and little black pepper.
Now add the capsicum(diced into long and thin pieces) and peas.
Wait for 5 mins and add the boiled pasta into this…
Garnish with mozzarella, Parmesan and ricotta cheese.
You can also add some olive oil if required.
Serve when hot and spicy.
Entry #9 : Vongole by Funz
Dry white wine (I usually use about 1/2 bottle for 1 pack of pasta)
1 cup stock
Fresh tomato (cubed/cherry tomatoes)
Basil Leaves (chopped)
Freshly ground black pepper
Fry the garlic and chilli until fragrant, add clams and stir, add tomatoes, & wine, cover & simmer on high heat,(I usually remove the clams from the sauce at this point to avoid overcooking them) add stock, pasta and salt. Let pasta cook through. Sprinkle basil leave and black pepper and serve.
I will cook the pasta only 3/4s through in heavily salted water first and cook it through in the sauce only when ready to serve.
Entry #10 : Home-made Chicken Pasta by pokemon
Spaghetti/fusilli or fettucinne (your choice)
1 chicken breast meat (boiled and shredded)
1 can of stewed tomatoes (i use Hunt’s brand)
1 can of tomatoes sauce (contadina or hunts brand)
1 tablespoon minced garlic
1 white onion, slice
1 small capsicum, strip
Handful of sliced fresh shiitake mushrooms
1 tablespoon olive oil
1 teaspoon of sugar
a dash of black grounded pepper
some dried basil leaves
grated parmesan cheese (optional)
Steps for sauce
– Cook your choice of pasta according to the instruction on the packaging.
– Rinse the cooked pasta in tap water and drain, set aside.
– Heat up olive oil in saucepan, once heated add minced garlic and onion.
– When garlic and onion turned slightly brown, add the can of stewed tomatoes & tomatoes sauce. – Let it simmer for 10min
– Stir in capsicum and mushroom,simmer for 1min
– Add sugar, pepper and basil leaves, mix well and remove from heat.
– Prepare pasta in a plate, with shredded chicken on top & pour in the prepared sauce
– Sprinkle some parmesan cheese if you like.
– Instead of chicken, you can replace it with back bacon or ham.
Entry #11 : Chicken & Mushroom Pasta by Muffins
Ingredients for the sauce
1.5 tablespoon butter
1 tablespoon flour
about 2.5 cups milk
1 cup Grated Cheese
Spices for your own tasting
How to make the sauce
Melt butter in a pot about 75 celsius/167 fahrenheit. Add in the flour. Stir the whole thing with a whisk. Gradually add milk. Stir until mixture starts to thicken. Add in the grated cheese. Reduce the stove to low heat and add in your own spices. Simmer until cheese is melted. That is the sauce
Gnocchi/Penne/Fusilli/Spaghetti(actually, any pasta is fine)
2 onions (peeled and sliced)
Chicken (chopped or minced and boiled)
1.5 tablespoons of vegetable oil
About 1.5 handfuls of button mushrooms
Spices you want to add
Salt and Pepper for taste
Optional: Vegetables, steamed or stir-fried.
How to make the pasta itself
Rinse your specified pasta and set it aside.
Put the vegetable oil in a pan and heat it. When it is hot enough, add the garlic and the onion.
When the total mixture is brownish-yellowish, put the button mushrooms in it. Stir it for about 1.5 minutes.
Add the oregano, your spices and salt and pepper inside.
Put the pasta on your plate, add the chicken on top (and if you want veggies, you can put that on top also), and top it off with the cheese sauce.
Entry #12 : Pasta with Tomato Sauce & Parmesan by Busymom
Tomato Batch Sauce (makes approximately 1.6L)
600g very ripe organic tomatoes
1 small butternut squash, chopped into big pieces and deseeded
500ml vegetable stock
1/2 onion, chopped
2 sticks of celery
1 garlic glove, finely chopped
2 carrots, peeled and chopped into small pieces
1 courgette, chopped into small pieces
2 x 400g tin of plum tomatoes
1. Preheat the oven to 220 deg C.
2. Put the tomatoes and butternut squash into a deep roasting tray, splash on some olive oil and pop into the oven for 30 minutes until the tomatoes and squash are very soft. Scrape the flesh from the squash and put this and the tomatoes into the blender. Add 250ml stock and blend. Pass through a sieve to remove the seeds and tomato skin (this is much quicker than peeling your tomatoes beforehand).
3. In a large saucepan, heat a splash of olive oil, then add the onion, celery, garlic, carrots and courgette and cook until the vegetables are soft. Add the tins of tomatoes and the remaining stock and simmer for 15 minutes. Allow to cool a little.
4. Pour both mixtures into a processor or use a hand blender to whiz until smooth. This can now be used as the base for any number of recipes, adding several vegetables to a dish in one easy go.
(serves 1 adult)
Couple of handfuls of pasta
Splash of Avocado oil*
1 small courgette (also known as zucchini), grated
1 small carrot, grated
200ml tomato batch sauce (see above recipe)
2 tbsp of freshly grated Parmesan
* available at Cold Storage supermarkets under the Olivado brand
1. Cook the pasta in a pan of boiling, slightly salted water. Drain.
2. Heat the avocado oil in a pan, add the courgette and carrot and cook for 3 to 4 minutes until soft.
3. Add the tomato sauce and Parmesan and heat through.