Dry chilli shrimp pasta

Allora asked for tomato base but mum hates it so spicy version for mummy dearest.

Ingredients:
Pasta ( I use Barilla penne today )
Dry chilli shrimp ( I will update this recipe later, alternatively you can use ready ones sold )
Garlic
Prawn
Vegetable ( I use snow pea )

Method:
Cook pasta according to instructions on the box.
Heat up oil and pan fry prawns and set aside
Heat up oil and garlic
Add in pasta and chilli shrimp
Stir fry for 3 minutes and it's done
Bleach vegetable and that's it. Alternatively you can stir fry together with pasta.

Tomato pasta

Allora always request for pasta and she finish 3 portions at Cafe Brios yesterday. She didn't have enough so today I'm her chef.

Ingredients:
Pasta ( I use Barilla penne today )
A pitch of salt
Tomato paste
Minced meat
Prawn
Garlic
Cheese ( to your preference, I use cheddar)

Method:
Bring a pot of water to boil
Add a pitch of salt when water is boiling and add in the pasta
Cook according to instructions on pasta box. Timing depends from brand to brand


Add a pitch of salt, pepper and corn flour to the minced meat
Add a bit of boiling water and bring the minced meat to a paste

Heat up oil and garlic till you can smell the fragrant from the garlic
Add in tomato paste and water
Add in minced meat and fry till cook. This take a minute only.
Add in the pasta and prawn. Off the heat and stir in cheese and it's done.
Alternatively you can choose to pan fry the prawn first before cooking the pasta if the prawns are very fresh. I did this today as I just bought the prawns from wet market this morning.

Pen Cai

Pen Cai ( 盆菜 ) is a traditional Cantonese dish for CNY. I simplified my version to easy to cook and less oily one. The version below is meant for 4 to 5 pax. 

Ingredients:

Stock:

Chicken drumstick ( remove skin )

Dry scallops x 2 

Small whole abalone x 2

Mushroom

Pen Cai:

Radish 

White cabbage ( wongbok )

Dry scallop x 5

Roast meat

Scallop

Fish

Small whole abalone

( actually you can add whatever you wish to add as this is not a traditional style of pen cai )

Method:

Stock:

Wash mushroom and dry scallop clean and soak in warm water for them to soften. 

Boil the chicken drum in water with the abalone. 

Add mushroom and dry scallop with the water to the boiling chicken stock and boil till the drum is soft till the meat can be torn off easily. This will take around 5 to 6 hours. Remember to add water bit by bit till the stock turns light brown in color. Keep the mushroom to add on to the pot later. 

Cook the raw ingredients in boiling water. Do not overlook them. Just barely cook will do as the pot will be braised before serving. 

Cut roast meat into pieces and air fry till crispy. The more crispy it is, the nicer it will turn out. 

Lay the pot ( I use Cornell pot ) with radish as the base follow by white cabbage. 

Follow by meat than seafood stuff except the abalone. Do not forget the mushroom too. 

Bring the pot to simmer for at least half an hour covering the pot.

Turn off the heat and add in the abalone. 

The pot is ready in 5 minutes.