Wednesday, 4 December 2013

Tricolor Fusilli With Ham and Fish Balls

Tricolor Fusilli With Ham and Fish Balls

Recipe source :  Doris Choo

My youngest son loves to eat pasta. I used to cook pasta with either tomato sauce or cheese. But today,  I wanted to cook it differently. Part of the reason was because my fridge was too congested. I needed to finish off  the many bottles of sauces, Japanese mirin and chilli flakes that were taking up space in my fridge. 

Personally, I would have opted for shrimps or seafood for pasta. However, my youngest son prefers ham and bacon. So we comprised by having ham and fish balls, together with some fresh buna shimeji mushrooms and parsley.

Well, I am pleased to share the end result which was delicious!


300g tricolor fusilli
20 pieces fish balls, cut into halves
2 pieces ham, cut into small pieces
150g buna shimeji mushrooms, removed the roots
2 sprig parsley, chopped
4 pips garlic, chopped
1 tsp chilli flakes
2 tbsp oyster sauce
2 tbsp mirin                 (or white wine )
1/4 tsp pepper
1/2 tsp salt
1/2 tsp sesame oil
2 tbsp olive oil

Japanese mirin
 Tricolor fusilli

 Buna shimeji mushrooms

 Fish balls, cut into halves

Ham, cut into small pieces


1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook until tender but still firm to the bite, stirring occasionally, for about 8 to 11 minutes. Drain pasta reserving 1/2 cup of the cooking liquid. Alternatively , cook accordingly to the instructions mentioned in the package of pasta.
2.  Heat olive oil in a wok and add in chopped garlic and stir-fry until fragrant.
3.  Add in the buna shimeji mushrooms, fish balls and ham. Stir-fry for about 2 minutes.
4.  Add in mirin, oyster sauce, chilli flakes, salt, pepper, and sesame oil. Stir to mix well.
5.  Toss in the boiled fusilli together with 1/2 cup of the cooking liquid from boiling the fusilli.
6.  Continue to stir until the liquid is almost dry, then add in the chopped parsley.
7.  Toss to mix everything until well combined.
8.  Dish up and serve.



  1. Hi Doris, the tricolour fusilli makes the dish so colourful! Interesting use of mirin with sesame oil as the sauce base, hope I have the time to try this one day! Thank you so much for joining me in the Aspiring Bakers :)

  2. Hi Doris,
    A great way of using the "bits and pieces" from the fridge. I'm slowing clearing mine too, lots of stuffs to clear, so shocking!! Haha!
    Your tub tim krub was featured in this months Cook-Your-Books! Congratulations!

    1. Hi Joyce, Yippee! Thank you for hosting CYB.


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