Bak Kwa Mushroom Ravioli in Mushroom Butter Sauce by Michelle Heng

Ingredients (makes 7 pieces)14 pcs wonton wrappers
1 pc fresh shiitake mushrooms (finely diced)
1/2 pc bak kwa (finely diced)
1 clove garlic (minced)
2 shallots (minced)
1 tbsp cream cheese
1 tbsp parmasen cheese
1 tsp dried parsley
2 tbsp olive oil
Salt & pepper (to taste)

Sauce
2 tbsp salted butter
1 pc fresh shiitake mushrooms (sliced)

Garnish (optional)1/4 pc bak kwa (thinly sliced)
1 tbsp parmasen cheese
1 tsp dried parsley

Steps
1. Fry garlic and shallots with olive oil until fragrant then add in mushrooms, fry till soft.
2. Mix mushroom, bak kwa, parsley, cream cheese, parmasen cheese, salt and pepper till well combined.
3. Scoop a teaspoonful of mixture and place in the centre of a wonton wrapper. Seal with another piece of wonton wrapper by wetting the edges with water. Repeat step 3 till all wrappers and mixture are done.
4. Put the ravioli into a pot of salted boiling water and cook till they float. Scoop with a slotted spoon onto a plate.
5. In a skillet, melt butter and fry mushrooms till they are cooked and the butter sauce turns a little brownish.
6. Drizzle the mushroom butter sauce onto the ravioli, and sprinkle some bak kwa, parsley and parmasen cheese before serving.
7. Bon appétit!

Creamy Spaghetti with pan-seared Scallop & Shrimp by Yvonne Mah

1. 1Rinse and pat dry the scallop & shrimp. Season scallop & shrimp with sea salt & garlic pepper for about 30 min to an hour.
2. Bring a generous pot of water to a boil. Add salt & pasta. Cook pasta according to the timing indicated on the packet. Drain well & reserve some pasta water.
3. Melt butter with olive oil in a pan. Sear & brown scallop & shrimp. Space them out in the pan. Dish out & set aside when both sides are browned. (Do not keep flipping the scallop.)
4. Add olive oil to the same pan, add diced onion & fry till slightly softened. Add minced garlic & saute till lightly browned.
5. Add cooking cream & grated Parmesan cheese. Whisk to melt the cheese. Heat gently over low heat, stirring all the time & making sure the cream mixture does not boil. Add sea salt & galic pepper & do a taste-test.
6. Add the drained pasta & toss well to coat the pasta evenly. Add reserved pasta water a tablespoon at a time, if necessary, to thin it.
7. To serve, sprinkle with parsley & grated Parmesan Cheese & top with the pan-seared scallop & shrimp.

Scallop aglio olio by Sharon Chan‎

Ingredients
3/ 4 pkg spaghetti (4pax)
16 whole Fresh or Frozen Sea Scallops
2 Tbdp Olive Oil
2 Clove Garlic, Finely Diced
1 pc chili padi or chili flake
1/2 pkg of Cherry Tomatoes, Sliced in Half
1 cup chicken broth
1 pkg fresh spinach
200gm fresh button mushroom sliced thinly
Salt and Pepper to taste

Preparation Instructions1. Cook the pasta in salted water per the instructions on the box. Drain and set aside.
2. In the meantime, prep all the ingredients and have them at the ready nearby. If you’re using frozen scallops, de-frost for a few hours in the refrigerator beforehand, or run under warm water. Then, use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
3. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (don’t touch!) then flip and cook for another 2 minutes until cooked through. Remove to a plate.
4. Turn the heat to low. Add the olive oil and the garlic. Saute for just 10 seconds and then add the tomatoes and mushrooms.
5. Turn the heat to high and add in the chicken stock. Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the spinach and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops and ganesh with some parmesan cheese.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790266707709074/

Black pepper crab spaghetti by Cassandra Chee

Ingredients
Crabs x 2 (1.5kg), set aside raw roe, steamed & removed crab meat from shells.

Large tiger prawns, trim away legs & split shells from head to tail.

1 pkt Spaghetti, cooked in 2 tbsp salt & generous amount of water until al dente. Leave inside pot of water. Quickly proceed to fry the spaghetti.

6 cloves garlic, minced

2 stalks Chinese parsley, chopped.

Freshly grounded black pepper


Method
(To fry one portion at a time)

1. Melt butter, add generous amount of freshly grounded black pepper & pan fry prawns until shells turned orange color (half cooked). Pressed on prawn heads to squeeze out its liquid.

2. Add garlic & 1 tbsp crab roe. Fry until fragrant.

3. Add spaghetti, crab meat & a few tbsp of its water from the pot & leftover liquid from steamed crabs.

4. Stir well until liquid has been absorbed. Switch off fire then stir in a handful of Chinese parsley. Serve immediately.

Note: spaghetti & its water has salt so there's no need to add salt during cooking.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789337024468709/

Prawn Bisque Pasta by Esther Tho

(for 3 serving)

100-150g of pasta per person (I used 350g)
9 large prawns
*1pkt Shrimp paste from Dancing Chef(pls used ½ or ¾ pkt)
*1pkt Emborg Cooking cream(200ml)
*2 tbsp of can tomato paste
*1 tsp garlic powder
*1 tsp of coarse pepper
*1/2 cup of water from pasta water
3-4 tbsp butter
3 or 4 cloves of mince garlic
Some cherry tomatoes (optional)
Some Chopped coriander
Parmesan cheese

1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions for al dente. Leave them in water.
2. For the bisque. In a small pot, add in all *ingredients to boil.
3. Heat 3 tablespoons of the butter in a large skillet over medium heat. Fry prawns till cooked (cut side down 1st). Take out the prawn and leave aside.
4. On the skillet from frying the prawn, add in another 1 tbsp of butter to sauté the mince garlic. (no need to brown it). Add in all the pasta and stir well with cherry tomatoes.
5. Lay pasta on plate, place the fried prawn on top of the pasta, pour Prawn Bisques onto the pasta and the prawns.
6. Sprinkle some parmesan cheese and chopped coriander leaves, serve while hot.

Note: the shrimp paste is very salty, you may need to adjust.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789763931092685/

Meatball pasta with mushroom sauce by Nancy Kee

Ingredients

1 pkt fresh shiitake mushrooms, rinsed & chopped
Cilantro, chopped
3 cloves of garlic, minced
1 big red onion, chopped
1 thin slice of butter
1 pkt/ bottle bulla thick cream
1 small pkt chicken stock
1 tbsp of plain flour
Salt & black pepper to taste

Method

1) In a small heated pot, add some olive oil.
2) Add in onions, stir well. When they turn translucent, add in mushroom, 1/2 tsp salt,1 tsp black pepper & flour. Sautéed & mix well.
3) When mushroom soften & release its juice, add in 1/2 pkt chicken stock( abt 125 ml). Boil.
4) Remove pot from heat & blend the mushroom. Back to heat & add in 1/2 pkt of cream, keep stirring. Check thickness of sauce. If too thick you can add in more stock.
5) Taste & check if you need more salt. Finally sprinkle more pepper & add in the butter. Stir & mix well. Separately boil pasta to al denta, drain, ladle mushroom sauce over pasta & throw in the cilantro last. Serve immediately.

PS: Sauce can be cooled & chill for later use. Reheat before serving though. The sauce goes well with grilled chicken & grilled pork chops too.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/786878358047909/

One Pan Pasta by Veronica Chia

Recipe: http://www.marthastewart.com/978784/one-pan-pasta

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781049045297507/

Lobster Mac and Cheese – Only Looks Hard

Every once in a while I post a video that makes a recipe look way harder than it is, and this “simple” lobster macaroni and cheese is one such dish. The problem has to do with the fact that for this kind of recipe, we’re preparing each of the main components simultaneously.    

While you finish your cheese sauce, you cook your pasta; in between stirs you cut up your lobster, and make your breadcrumbs. Nothing technically difficult, but since I decided to film the steps in the order I did them (instead of prepping things ahead and filming each component start to finish), this does look kind of daunting. It’s not.

You can actually prep these ahead, and bake before that romantic, possibly Valentine’s, dinner. You probably want to take them out and let them warm up for 30 minutes before before baking. By the way, only bake these until the tops are browned, and the inside is just hot. If you leave them in past that point, you’re risking the cheese breaking, and things will get greasy.

As far as the lobster goes, tails are pretty easy to find, and one 5 or 6-ounce tail per person is plenty with the rich, cheesy macaroni. Of course, you’ll want to check to make sure your sweetheart isn’t allergic to shellfish, because that would be a little awkward. Otherwise, I hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

2 teaspoon vegetable oil

2 lobster tails (5-6 oz each)

2 tablespoons butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups cold milk

cayenne to taste

1/4 teaspoon paprika

1/2 teaspoon salt, plus more to taste

pinch ground nutmeg

few drops Worcestershire sauce

4 ounces grated sharp white cheddar cheese (about 1 generous packed cup)

1 ounce grated Gruyere cheese (about 1/3 cup)

1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)

1/2 teaspoon fresh thyme leaves

*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.

For the crumbs:

3 tablespoons panko breadcrumbs
1 tablespoon melted butter, or enough to moisten
2 tablespoons grated Parmigiano Reggiano 

 - Bake at 400 for 15-20 minutes, or until browned