SAN REMO PASTA CHALLENGE RESULT!

In February this year we had SAN REMO PASTA CHALLENGE COMPETITION whereby contestants have to come up with a local delicious recipe using San Remo pasta and we have two incredible creative winners, they are Teckiee from Eat First Think Later and Lianne from Imbi & Itchy.



Teckiee's entry is Caramelised Pork with Spaghetti Omelet and it is very creative in presenting this dish. A unique dish layered with spagehetti pancake over the delicious sweet caramelised pork. This dish can be served individually too.

Lianne's Kampong Pasta is such a cultured dish and truely transport us back to the origin of local delicate malay cuisine. The taste of the fish in this dish is awesome, and with the freshness of the herbs and sprouts, they enrich this dish. I would describe this as a delicate pasta salad to die for.

Both of our winners will recieve each a beautiful stainless steel pasta pot from San Remo. San Remo will get in touch with you very soon. Thank you for your gorgeous recipes.

Yours Sidney

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 6

Mandarin Oriental, Kuala Lumpur is the perfect place to stay, whether for business or pleasure. Located adjacent to the world famous, 88 storey Petronas Twin Towers, with far reaching views overlooking the lush 50 acre KLCC Park.

The hotel rooms, suites and apartments are truly extravagant. Their restaurants and bars, award winning and innovative. And their spa and leisure facilities are a relaxing diversion from the hustle and bustle of the city. Over 300 original works of art feature throughout the hotel. Ancient and contemporary artefacts contrast, yet complement, the high specification technology to be found in every guest room and meeting room.

CHEF'S HAND MADE TWIN BALL

BEEF BALL

Ingredients

600gm Beef rump meat
5gm Fried garlic
10gm Starch
1/2tsp Salt
1/4tsp Sesame oil
10gm Chinese celery
1tsp Chicken powder

Method

1. Marinade and blend beef with seasoning.
2. Add superior starch and mix well. Form beef into round shapes.
3. Boil the beef ball in water until cooked.
4. Arrange nicely in a bowl. Spread chinese celery and fried garlic. Then, serve hot.

FISH BALL

Ingredients

600gm Fish Meat
10gm Starch
1nos Chicken egg white
1/2tsp Salt
1/4tsp Sesame Oil
1/4tsp pepper powder
1tsp Chicken powder

Method

1. Marinade and blend fish with seasoning.
2. Add egg white and superior starch and mix well. Form the fish into round shapes.
3. Boil the fish balls in water until cooked.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 5

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century.

TEOCHEW FISH NOODLES

Ingredients

Fish Noodle

600gm Fish met paste
10gm Starch
1nos Chicken egg white
1/2tsp Salt
1/4tsp Sesame oil
1/4tsp Pepper powder
1tsp Chicken powder

Garnish

20gm Chives
20gm Bean sprout
10gm Shredded mushroom
5gm Shredded green pepper
3gm Cut onions
1/2tsp Seasoning chicken powder
1tsp Fish gravy
1tsp Fragrant shallot oil
1/4tsp Pepper powder

Method

1.Blend the fish meat paste with egg white and seasoning, place in the piping bag. Pipe fine noodles into hot water.
2.Blanch the fish noodles and set a side.
3.Work-fry with cut onions; add chives, bean sprouts, shredded mushrooms and shredded green peppers. Add seasoning. Lastly fry it together with fish noodles for a few more minutes.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 4

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century. The elegant décor is redolent of the great ancestral homes of 19th Century Chinese tycoons, with Asian artefacts and ornate chandeliers. The atmosphere is theatrical, thanks to our hierarchy of Chinese chefs, who showcase their skills in the open kitchen with a display of their culinary skills at their flaming woks. Seven exquisite private rooms allow our guests an intimate ambience for private gatherings.

But wherever you sit, the menu is exquisite – think delicate Crepe Durian Pancakes and Black Pepper Beef Tenderloin

TEOCHEW COMBINATION PLATTER


A. FRIED PRAWN DUMPLING

Ingredients

450gm Fresh prawns
50gm Water chestnuts
10gm Spring onions
1nos Egg
10gm Flour
1gm Szechuan pepper powder
1tsp Chicken seasoning powder
1/2tsp Salt

Method

1. Cut the prawns into dice and ass to a bowl, season to taste.
2. Add water chestnuts, spring onions and diced chicken breast chopped. Finely mix all ingredient until smooth. Add egg, bread flour and mix well. Shape into round pieces.
3. Heat some oil in the wol and deep fried until golden brown.

B. FRIED MEAT BALL

Ingredients

50gm Diced chicken meat
2pcs Beancurd skin
400gm Diced water chestnut
30gm Chinese celery
1gm Five spice powder
1tsp Chicken seasoning powder
1nos Egg
1/2tsp Salt
200gm Diced white radish

Method

1. Soak the white radish in salt water, drain and set aside.
2. Dice water chestnuts, chinese celery, garlic, diced chicken meat finely and add five spice powder, seasoning and salt. Mix well.
3. To arrange nicely on the beancurd skin. Then roll it.
4. Cut in 3cm pieces and toss in starch, deep-fry until golden brown.