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Fresh Pasta and Tagliatelle all’Amatriciana

Fresh Tagliatelle all’Amatriciana with grated pecorino cheese

J & I have started a love affair with our new Marcato Atlas 150 pasta machine. Like two eager kids we attacked pasta making with excitement; taking ‘me, me, me’! turns at cranking out long strands of pasta. Gone are […]

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Hand-made Noodles with Spicy Fried Sauce “zha jiang”

Well, the fridge is almost empty and we haven’t shopped for this week so I pulled out some of the frozen leftover mince pork filling used for the rice dumpling and turned it into a fried hot sauce by adding spicy fermented bean sauce and homemade chilli oil with additional […]

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The Noodle Series: Char Kuey Teow

The Char Kuey Teow is a highly revered Malaysian dish and Penang, a state on the northwest coast of Peninsular Malaysia takes the trophy on this baby; especially with interesting variations by adding lap cheong (chinese sausage) and belachan (shrimp paste). Char Kuey Teow may be ubiquitous, even appearing on […]

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The Noodle Series: Wonton Noodle Soup

Wontons and dumplings; delectable plump morsels of minced meat and prawns encased in thin pastry skins. With readily available pastry skins, it is easy to make dumplings at home. J & I spent many a late night in Hong Kong during our honeymoon last year, devouring bowls of wonton noodles. […]

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The Noodle Series: Crunchy Yee Mee Yin Yong Style

Continuing on with my noodle series, this is an easy number but delicious nonetheless. Yee Mee or Yi Noodles as per Cook’s Thesaurus are flat patties of egg noodles that are formed into round patties, fried and then dried. Although, I could not sight egg listed anywhere as an ingredient […]

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The Noodle Series: Wat Tan Hor

And so it begins; my noodle series. Over the next few days, weeks and even months, I shall attempt many of my old time favourites from home. This series idea came to me whilst I was tossing and turning in bed last night (as usual); I’m not sure […]

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Beef Ragù

Beef Ragù with Tagliatelle

I love Spaghetti Bolognese and have grown up eating it in that form of minced beef in thick red tomato sauce served on a bed of spaghetti and sprinkling of parmesan cheese. But it was an episode of Jamie Oliver; the one with the kangaroo ragù developed […]

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