Malaysian Style Vegetarian Fettucine Goreng/ Fried Vegetarian Fettucine

Malaysian Style Vegetarian Fettucine Goreng/ Fried Vegetarian Fettucine 

Ingredients:

Fettucine - 1/2 packet

Shredded cabbage : 4 handfuls

Carrot - 1 (cut length wise)

French beans - 15 ( cut in big pieces)

Fresh bean sprouts:  1 handful

Large ripe tomato : 1

Medium sized onion - 1 

Garlic : 4 cloves

Salt : as needed

Spring onion - some

Vegetable oil - 4 tablespoons

Sambal Paste :

Dry red chilies - 10

Garlic - 7 cloves

small onion - 1

Ginger - 1 inch piece

Method :

1. Finely shred the cabbage and soak in salted hot water for 5 min and discard the water. Rinse off the bean sprouts. Keep everything aside separately.

2. In a deep bottom pan, enough water is added along with salt and 1 tsp of oil. Bring the water to boil and start adding the fettucine. Cook until it is al dente or cooked to be firm to the bite. Drain off the excess water by using a colander and rinse the pasta under the running cold water. 

3. In a pan, pour four tablespoons of vegetable oil and when it's hot, add finely sliced shallots or onion and finely chopped garlic. Fry them till translucent. Now is the time to add diced tomato and 3 to 4 tablespoons of sambal paste. Fry till the raw smell of chili disappears and diced tomato turns mushy.

4. Next, add shredded cabbage, length wise cut carrot and beans. Sauté lightly for 10 minutes as you don't want to over cook the vegetables. Keep the vegetables crunchy. Season your mixture with salt. 

5. Next, add cooked fettucine. Stir the vegetables and fettucine until the sambal paste brings all together. Lastly, add beans sprouts and chopped spring onion. Mix for 5 minutes  and serve hot. 

Abby

Thank you

Simple Stir Fried Pasta with leftover 'Tom Yum' Paste

Everyone knows how to make stir fried pasta but why am I taking so much of the time to post this simple stir fried pasta recipe on my blog. Guess what, the taste was amazing and unlike other pasta or fried rice recipes I have got in my blog, this particular dish doesn't require lots of vegetables as they will ruin the flavor of 'Tom Yum' paste. So, I kept the recipe simple by only incorporating small sized cabbage not the big one. If you use the big cabbage, it will have the tendency to ooze lots of liquid and turn the dish rather soggy. You could also use finely shredded Brussels sprout and that would be perfect for this dish. I had also reduce the amount of pasta but increased the quantity of the bean sprouts twice to cut down the intake of carbohydrate and alleviate fiber intake. The bean sprouts were grown naturally at home as sometimes I'm worried of buying those from the grocery store for some hygienic reason. Don't skip any of the ingredients used and please never try to use capsicum as it dissipates the smell of lemongrass used in the Tom Yum paste. Small dried salted anchovies would be available in Chinese grocery store and it had elevated the pasta's flavor immensely or you could also substitute it with fresh seafood such as prawn or squid. Try this recipe at home and impress your loved ones with your cooking skill.

Stir Fried Pasta with Tom Yum paste

Ingredients:

Organic spiral pasta : 3/4 cup

Shredded cabbage : 1 handful

Fresh bean sprouts:  3 handfuls

Small dried salted anchovies : 2 tbsp

Medium sized ripe tomato : 1

Chilli powder : 1 tsp (adjust to your spice level)

Tom Yum paste : 1 1/2 tbsp

Olive oil : 1 tbsp 

Small shallots : 6

Garlic : 4 cloves

Salt : as needed

'Tom Yum' Paste recipe here

You could always double the quantity of ingredients and the blended paste keep well in the freezer for few weeks.

Method :

1. Finely shred the cabbage and soak in salted hot water for 5 min and discard the water. Rinse off the bean sprouts and soak the tiny anchovies in hot water for 10 minutes and rinse them under cold water twice. Keep everything aside separately.

2. In a deep bottom pan, enough water is added along with salt and 1 tsp of oil. Bring the water to boil and start adding the dry spiral pasta. Cook for 3 minutes or till it is al dente or cooked to be firm to the bite. Drain off the excess water using a colander and rinse the pasta with running cold water. 

3. In a pan, pour a tbsp of olive oil and when it's hot, start frying the anchovies till crispy. After that, add finely sliced shallots and garlic. Fry them till translucent and caramelized. Now time to add diced tomato and Tom Yum paste. Fry till raw smell of chilli disappears and diced tomato turns mushy.

4. Next, add shredded cabbage, chilli powder, salt and cook till cabbage ooze out water slightly but without softening the cabbage much. Lastly, chuck in 3 big handful of bean sprouts and pasta. Give a quick toss for 5 minutes because the longer you cook a lot of liquid will ooze out of the sprouts and lose the crunchiness. The pasta shouldn't be soggy so cook till liquid is absorbed into the pasta.

5. Serve hot. 

-Abby

Masala Spiral Pasta with Veggies and Prawn Combo

Eating organic pasta made of semolina durum wheat flour is indeed healthy only if the proportion of vegetables included high enough to provide all essential vitamins and fiber needed by the body. It's a wholesome meal when protein, carbohydrate, vitamins and minerals are taken in a right amount. What I love about this spicy masala pasta is that my family could eat it without feeling guilty or having restriction with the term 'HEALTHY'. Adding some spices are not only to enhance the flavor but also help to prevent indigestion. Unlike pasta cooked with heavy cream or milk , this type of cooking will definitely not leave uncomfortable heavy feeling. The taste was superb and refreshing when eaten hot and naturally has slight sweetness from the veggies used and the prawns have immensely added extra flavor which could be substituted with chicken chunks.          

          “Sending this entry to Ahlan Ramadan –The Healthy Way” 

Masala Spiral Pasta with Veggies and Prawn Combo

Ingredients:

Organic spiral pasta : 1 cup
Cauliflower : 1 cup
Chopped snow peas : 1 cup
Chopped baby corn : 1 cup
Green Bell pepper : 1
Grated carrot : 1/2 piece
Fresh prawns : 1/2 cup
Homemade special curry powder : 1 1/2 tsp
Large ripe tomato : 1
Spring onions : 2 stalks (garnish)
Olive oil : 1 tbsp 
Turmeric powder : 1/4 tsp
Salt : as needed

To Grind :

Small rose onions : 4
Garlic : 3 cloves
Dry red chillies : 3 to 4

Homemade Special Curry Powder :

Coriander seeds : 1 1/4 tbsp
Fennel seeds : 1/4 tsp
Cumin seeds : 1/8 tsp
Cinnamon stick : 1/4 piece
Cardamon : 1
Cloves : 1
Dry red chillies : 3


1. Dry roast all the ingredients for homemade special curry powder in a pan separately until light brown. Grind it to fine powder. This is a multipurpose powder which can be used in all vegetarian and non-vegetarian dishes.

2. Grind to smooth paste all the ingredients given under 'To Grind' section using little water.

3. Blanch all the vegetables in salted hot water for 10 minutes and later filter the water.

4. In a deep bottom pan, enough water is added along with salt and 1 tsp of oil. Bring the water to boil and start adding the dry spiral pasta. Cook for 3 minutes or till it is al dente or cooked to be firm to the bite. Drain off the excess water using a colander and rinse the pasta with running cold water. 

5.  In a pan, pour a tbsp of olive oil and when its hot, start frying the ground chilli paste and diced tomato till raw smell of chilli disappears and diced tomato turns mushy.

6. Add prawn, blanched veggies,  1 tsp to 1 1/2 tsp of special curry powder, salt, turmeric powder. Mix them well in the sauce and keeping cooking until the prawns are tender and veggies are slightly cooked without losing its natural colour.

7. Lastly, add cooked spiral pasta and give a quick toss. Cook for 5 minutes and switch off the flame. Garnish with chopped spring onions. Serve hot. 


-Abby