Fruity Fusilli

Fruity Fusilli

Recipe source :  Adapted from "Everyday Chicken" by Parragon Publishing

I saw this interesting recipe from the above-mentioned cookbook and I was inspired by its concept of using mango and raisins to cook pasta. However,  I had made several adjustment to suit my family's taste preference. I cut down on the amount of meat and therefore I had to reduce the corresponding amount of spices which were used to marinate the meat. The seasoning ingredients were my own addition. 

My son commented that it was the weirdest pasta dish he has ever eaten. This was because he does not like fruits to be cooked in any way whatsoever. He prefers fruits to be eaten fresh. But for this pasta dish, he gave the thumbs-up sign because his mouth was too full of this delicious fruity fusilli to give praise! 

Despite his praises, he maintains that this is weird! Oh boy!

Ingredients

100g minced pork/chicken                  
1/8 tsp turmeric powder
1/8 tsp cinnamon powder
1/8 tsp cumin powder
sprinkle of chilli flakes
a pinch of pepper
2 tbsp cooking oil
1 tbsp chopped garlic
1 tbsp chopped shallot
150 ml liquid from boiling the pasta
2 tbsp raisins
1 ripe mango ( cut into cubes )
300g dried fusilli
1 tbsp chopped Chinese parsley

Seasoning ingredients 

2 tbsp Lea & Perrine sauce
1 tbsp mirin (Japanese wine)
1 tbsp soy sauce
1 tsp sugar

Method

1.  Marinate the minced pork/chicken with turmeric powder, cinnamon, cumin, chilli flakes and pepper for 30 minutes.
2.  Boil fusilli according to package instructions until al dente. Drain and set aside. Retain 150ml of the liquid from boiling the fusilli.
3.  Heat a frying pan until hot. Add 2 tbsp oil and saute chopped garlic and shallot until fragrant.
4.  Add in the marinated pork/chicken and stir to loosen the minced meat. Pour in the liquid retained from boiling the fusilli. Allow to simmer for a few minutes. Add in pasta and seasoning ingredients. Stir to mix well. Fry until almost dry.
5.  Add in the mango cubes, raisins and chopped Chinese parsley. 
6.  Dish up and serve. 

I am linking this post to Little Thumbs Up

The theme for January 2015 is Noodles and Pasta 
Hosted by  My Bare Cupboard

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am linking this post to  Cook-Your-Book#20

Hosted by Joyce of Kitchen Flavours

Mango & Sticky Rice With Coconut Sauce (Koa-Niew Moon Mamuang)

Mango & Sticky Rice With Coconut Sauce (Koa-Niew Moon Mamuang)

Recipe source :  Appon's Thai Food

Mango and sticky rice with coconut sauce is another one of my favourite Thai desserts. I usually order this mango rice or the red ruby dessert after a meal at Thai restaurants.

Mango rice is very filling, so we normally order only one portion and share it among ourselves. The saltiness from the coconut sauce balances beautifully with the sweet sticky rice. The mangoes were of course excellent!

This is a classic Thai recipe.

Ingredients

100g glutinous rice
2 ripe mangoes
200ml water
100ml coconut milk
100g sugar
1/2 tsp salt
1/2 tsp rice flour

 Fresh mangoes

Instructions

 
1. Soak the glutinous rice in some water (enough water to cover it) for 3-4 hours. This will make the sticky rice easier to cook.
2. Steam the rice for 15 minutes to cook it thoroughly.
3. Put the water and sugar into a pot and bring to the boil. The sugar should dissolve completely.
4. Add the cooked sticky rice into the pot and stir well to mix.
5. In a different sauce pan, put the coconut milk, the rice flour, and salt and cook it on a low heat for 5 minutes or until the coconut milk thickens.
6. Peel the mango and slice the flesh into slices.
7. To serve, put a bed of the sticky rice on a plate, followed by a layer of mango slices, and pour some of the coconut sauce over the top.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Mango Cendol

Mango Cendol

Recipe source :  Adapted from The Star Newspaper

Ingredients

1 sweet mango
100g green cendol
1 cup thick santan
1 cup boiled water to dilute the thick santan ( optional )
100g gula Melaka or palm sugar
50ml water
 a pinch of salt

 

 Store-bought green cendol

Mango cut into thin strips

Instructions

1.  Peel mango and slice it into thin strips.

2.  Boil gula Melaka with water until dissolved. Strain the syrup.

3.  Chill cendol, mango, gula Melaka syrup and thick santan. 

4.  To serve, just add 2 or 3 tbsp gula Melaka syrup into a glass, followed by thick syrup and green cendol.

5.  Top with mango strips. 

6.  Depending on individual taste, you can dilute the thick santan with boiled water.

7.  Optional to add ice shavings.

8.  Enough for 3 servings.

Mango Lassi 芒果酸奶

Mango Lassi 芒果酸奶

Perfect for a hot sunny day

Ingredients

500g mango, peel off the skin and cut into cubes
2 cups plain yoghurt
2 cups chilled water
2 tbsp honey

Mangoes

Yoghurt

 

Instructions

 

1.  Put all ingredients into blender and blend until smooth.
2.  Pour into glasses.
3.  Ready to serve.

Sweet Mango & Nata De Coco

Sweet Mango & Nata De Coco

 

 Cool and refreshing

Ingredients

4 tbsp nata de coco
7 cubes of sweet mango
50 ml juice from the tub of the nata de coco 
1/2 calamansi lime

A tub of nata de coco

 

 

Instructions

1.  Spoon 3 tbsp of nata de coco into an ice-cream cup
2.  Arrange the mango cubes and the remaining1 tbsp of nata de coco on top
3.  Add in the 50 ml juice
4.  Squeeze the calamansi juice over the mango and the nata de coco
5.  Chill in the refrigerator before serving

Bacon & Mango Tortilla

 Bacon & Mango Tortilla

 

 Kids love it

 

Ingredients

8 slices bacon, fry until crispy
4 pieces of lettuce, wash and drain
1 large mango, remove the skin and cut the mango flesh into strips
4 pieces tortilla
some potato chips
mayonnaise
BBQ sauce
Thai chili sauce 

 Tortilla wrap

 Potato chips

 BBQ sauce

Thai chili sauce

Instructions

 Place a piece of tortilla wrap on a flat plate

 Squeeze some mayonnaise onto the wrap

Spread out the mayonnaise evenly

Place a piece of lettuce on the wrap

 Add on the bacon crisps

Add the mango strips

Squeeze some BBQ sauce and Thai chili sauce on top of the bacon and mango

 Break some potato chips over the whole ensemble and wrap it up

A nice change from my staple food, the rice

Chicken Mango Wrap

Chicken Mango Wrap

 

 The mango adds a zing to this chicken wrap

We had a mini tortilla party in the office pantry among a group of ladies during lunch and that was where I learnt how to make tortilla. It was fun wrapping and assembling your own wrap from the spread of ingredients. Of course in the office, we used only sausages, tomatoes, cucumbers and onions. At home, I can add more variations to the ingredients used.

Ingredients

 

200g chicken fillet
1 large mango, remove the skin and cut the mango flesh into strips
4 pieces tortilla
4 pieces of lettuce 
some potato chips
Mayonnaise
BBQ sauce
chili sauce

Marinade

 

A sprinkle of salt
A dash of pepper

Instructions

 

1.  Wash the chicken fillet and marinate it with the marinade for 15 minutes
2.  Poach the chicken fillet in boiling water. Cut the chicken fillet into large strips 

 A packet of garlic-flavoured tortillas

 A packet of potato chips

 A bottle of BBQ sauce

A bottle of Thai chili sauce

Assembling the Chicken Wrap

 

 Place a piece of wrap on a flat plate

 Squeeze some mayonnaise on the tortilla

 Spread the mayonnaise evenly

 Place a piece of lettuce on top

 Place two pieces of chicken fillet on top of the lettuce

 Add in two strips of mango

 Squeeze some BBQ sauce and chili sauce on top of the chicken and mango

Break a couple of potato chips on the chicken and mango

Roll up and wrap around to form a roll

 A hot and spicy wrap