Spirals in Mussel Soup Pot

*in collaboration with San Remo for Pulse Pasta & Sauces

After many days of Christmas feasting in Western cuisine, my family was looking forward to Chinese or Local food...but I could not resist the goodness from this new Organic Pulse Pasta that I'd received from San Remo! This Spirals in Mussel Soup Pot would be a somehow different one pot dish! How? Since my family missed my Chinese noodles in soup. I thought it would be a perfect marriage if I cook the Pulse Pasta in soup instead of the norm (of using cream or sauce). My always reliable ikan bills / anchovies soup, plus seasonings from San Remo's pastes would be the perfect soup base to start this one pot dish with! 

It was really a pleasant surprise! The ikan bills and mussels soup complemented so well with the great quality Pulse Spirals, seasonings and succulent mussels. As it's soup base, the Spirals in Mussel Soup Pot was not heavy to the stomach. Instead, it filled us with a refreshing and flavourful satisfaction! I definitely satisfied our craving for a soupy dish that's not too rich. It could not have been better to end my last campaign post of 2017 with this easy and yummy one pot dish!

New San Remo Pulse Pasta Chickpeas is made using flour from chickpeas instead of wheat to boost the protein content and other nutritional benefits. It is gluten free and a good source of protein (50% more compared to regular San Remo past). Plus, an excellent source of fibre (2.5 times more compared to regular San Remo pasta). Looking after yourself has never tasted so good!

As we welcome 2018, San Remo is here to make your new year even better! Three lucky winners will get to win a San Remo hamper worth more than $100 each! Check out http://bit.ly/2ClIDSX

Main Ingredients (enough for 2 to 3 pax) :

• 120 gm San Remo Pulse Pasta (Spirals)
• 500 gm Frozen Mussels (defrost beforehand)
• 1 cup Dried Ikan Bills / Anchovies (washed and drained)
• 2 mid sized Onions (peeled and finely chopped)(for stir frying)
• 1 mid sized Onion (julienned for garnishing)
• 4 Cloves Garlic (peeled and finely chopped)
• 2 thin Slices Ginger
• 1 tsp San Remo Sun Dried Tomato & Garlic Paste
• 2 tbsp San Remo Bolognese & Mushroom Paste
• 1/2 pc Ikan Bills Stock Cube
• 50 ml Mirin or White Wine
• 1/2 tsp Cayenne Powder
• Salt (to taste)
• Pepper (to taste)
• Lemon Juice (from 1/2 lemon)
• Few slices of Lemon (thinly sliced for garnishing)(optional)
• 6 Cherry Tomatoes (halved for garnishing)(optional)
• Parsley Flakes (for garnishing)(optional)
• 800 ml Water (for soup)
• Water & Salt (to cook pasta)
• 1 tsp unsalted butter

Method : 

1. Heat butter in soup pot, toss in finely chopped ginger, garlic, onions and drained ikan bilis/anchovies. Stir fry till fragrant. 
2. Add San Remo Sun Dried Tomato & Garlic Paste and quick stir fry. 
3. Fold in 800 ml water to soup pot. Stir, cover lid and allow to simmer for 30 minutes.
4. Meanwhile, cook San Remo Pulse Pasta (Spirals) as per box instructions.
5. Drain cooked pasta, add julienned onions and spray a little olive oil. Toss and set aside.
6. Remove pot lid from soup pot when 30 minutes' up. Add mussels, San Remo Bolognese & Mushroom Paste, cayenne powder, ikan bills stock cube. Stir and allow to simmer for 8 to 10 minutes.
7. When time's up, add mirin or white wine, salt & pepper and lemon juice to adjust soup to taste.
8. Dish out and assemble soup with pasta and mussels. Garnish and serve whilst hot.

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Portuguese Chicken Rice 澳门葡国鸡饭

*in collaboration with Casa Rinaldi for a Festive Mystery Box Challenge

I received a Casa Rinaldi Festive Mystery Box Challenge. I was to cook a dish using ALL the Casa Rinaldi's items that were sent to me. I was so pleased with the Casa Rinaldi's products that I decided to create a second dish! This Portuguese Chicken Rice 葡国鸡饭 dish  was a special order from my husband when he saw the items in the mystery box. 

The Casa Rinaldi's items in my mystery box challenge include : 

• Integrale Rice
• Grilled Artichokes in Sunflower Oil
• Rosemary
• Extra Virgin Olive Oil Spray (EVOO Spray) 
• Balsamic Pearls

What exactly is Portuguese Chicken Rice 澳门葡国鸡饭? From my understanding, it's not really an European Portuguese dish. Rather, the dish should have its origin from Macau, which was a Portugal colony. And this Portuguese Chicken Rice 澳门葡国鸡饭 is really one of Macau's local dish with influences from its colonial days. In brief, the Portuguese Chicken Rice 澳门葡国鸡饭 is really a simple dish comprising fried rice, potatoes, sauce and chicken all baked together before serve. At one glance, the Portuguese Chicken Rice 澳门葡国鸡饭 looks like baked rice with cheese. Actually, I had not used any cheese in this rendition. Instead, coconut cream was used to create the fragrant and yummy sauce! I'd also used the Casa Rinaldi's grilled artichoke, EVOO spray and balsamic pearls to make a side salad. I love the combo as they complement each other so cohesively. 

After cooking and savouring 2 full casseroles of Portuguese Chicken Rice 澳门葡国鸡饭, I could understand why my husband specifically requested for me to cook this dish. It's very tasty but less the oily and heavy feel like the usual baked rice. Of course, I must not forget the superior quality of Casa Rinaldi's seasonings and produces that had made it easy for me to prepare this dish to satisfaction. This' surely another dish that'll receive thumbs up from  my family this festive season!

May this season bring you joy and gifts of happiness. Casa Rinaldi is giving away 3 Mystery Boxes with $168 worth of products at http://bit.ly/2BkHcq2

Casa Rinaldi products are now available at NTUC Finest and Redmart.

Main Ingredients (enough for 2 to 3 pax) :

• 2 to 3 pcs fresh boneless chicken thigh meat (cut to bite size chunks, do not remove skin)
• 2 cups Casa Rinaldi's Integrale Rice (it's brown rice!)
• 6 baby potatoes (sliced) or 2 small potatoes (cut to chunks)(for fried rice)
• 2 mid sized onions (peeled and finely chopped)(for fried rice)
• 5 cloves garlic (peeled and finely chopped)(for fried rice)
• 2 eggs (for fried rice)
• 2 eggs (to break atop baked chicken rice last 5 minutes in oven)
• 6 cherry tomatoes (for baked rice)(optional)
• parsley flakes (for garnishing)(optional)
• water (to cook rice)

Seasonings for Chicken 

• 1/2 to 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 1 tsp grounded black pepper (or to taste)
• 1 tbsp light soy sauce (or to taste)
• 1 tsp sesame oil (or to taste)

Seasonings for Rice 

• salt (to taste)
• pepper (to taste)
• 1 small sprig rosemary (finely chopped)
• 1 tbsp cooking oil

Seasonings for Sauce

• 200 ml coconut cream
• 1 cup chicken stock
• 1 tsp turmeric powder (or to taste)
• 1 tsp chili powder (or to taste)
• 1/2 tsp cumin powder (or to taste)
• 1 tsp sugar (or to taste)
• 1/2 tsp salt (or to taste)
• 2 tbsp corn starch

Ingredients & Seasonings for Side Salad

• 1 to 2 pcs of Casa Rinaldi's Grilled Artichokes (finely chopped - approx. 2 to 3 tsp)
• a handful of broccoli (blanched)
• 1 mid sized onion (peeled and julienned, raw)
• 5 cherry tomatoes (halved)
• 1 tsp Casa Rinaldi's Balsamic Pearls/Vinegar (or to taste)
• Casa Rinaldi's EVOO spray (as salad dressing)
• salt (to taste)

Method : 

1. Pre-soak integral rice grains and cook as per packet instructions. Store cooked rice in refrigerator for few hours or overnight.
2. Pre-marinade chicken with seasonings for min. 2 hours.
3. When ready to cook, air fry or pan fry chicken pieces till golden brown and skin slightly crispy. Set aside.
4. Mix all sauce seasonings in a bowl and set aside.
5. Pre-heat oven to 180C.
6. In a pan, heat cooking oil, toss in finely chopped rosemary, garlic and onions. Stir fry till fragrant. 
7. Fold in potatoes and fry till slightly browned. 
8. Fold in chilled cooked rice and give it a quick stir fry.
9. Dig a well in the rice and fold in 2 beaten eggs. Turn to high heat to fry eggs and rice till even and fragrant. Turn off heat when satisfied.
10. Heat sauce mixture in a saucepan and turn off heat when it begins to bubble.
11. To assemble, scoop fried rice and potatoes onto oven safe casserole(s), arrange chicken pieces and cherry tomatoes on top of rice and fold in cooked sauce.
12. Send casserole(s) to bake in oven for 10 minutes.
13. Remove casserole(s) from oven when time's up. Crack an egg onto each casserole and send back to bake in oven for another 5 to 8 minutes. 
14. Meanwhile, assemble all salad ingredients and seasonings in a serving bowl and get ready to serve.
15. Remove casserole(s) from oven when time's up. Garnish and serve whilst hot.

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Rosemary Lamb Savoury Tarts

*in collaboration with Casa Rinaldi for a Festive Mystery Box Challenge

I received a Casa Rinaldi Mystery Box Challenge. The items were delivered to me yesterday and I was to cook a dish using ALL the Casa Rinaldi's items that were sent to me. My combo was interesting with produces such as integrale rice, artichokes, balsamic pearls etc....most of which I'd never dealt with in the past. This Rosemary Lamb Savoury Tarts was a festive dish that popped into my head when I saw the products. I meant for them to be like Shepherd's Pies but without the mixed vegetables and mashed potatoes. I will put this on my dining table again during the festive celebrations! Super love these great stuffs from Casa Rinaldi I must say! 

Casa Rinaldi's items in my mystery box challenge include : 

• Integrale Rice
• Grilled Artichokes in Sunflower Oil
• Rosemary
• Extra Virgin Olive Oil Spray (EVOO Spray) 
• Balsamic Pearls

May this season bring you joy and gifts of happiness. Casa Rinaldi is giving away 3 Mystery Boxes with $168 worth of products at http://bit.ly/2BkHcq2

Casa Rinaldi products are now available at NTUC Finest and Redmart.

Main Ingredients (enough for 12 normal sized tarts) :

• 300 gm minced mutton (can use other meat)
• 12 pcs frozen tart shells (available from baking supply stores or you may bake your own)
• 1 to 2 pcs of Casa Rinaldi's Grilled Artichokes (finely chopped - approx. 2 to 3 tsp)
• 6 pcs mini peppers (finely chopped)
• 3 mid sized onions (peeled and finely chopped)
• 5 cloves garlic (peeled and finely chopped)
• 2 tbsp tomato paste
• 2 tsp corn flour
• 150 gm Casa Rinaldi's Integrale Rice (it's brown rice!)
• 1 to 2 cups grated parmesan cheese
• Casa Rinaldi's EVOO spray
• parsley flakes (for garnishing)
• 2 tsp unsalted butter

Seasonings for Meats 

• 1/2 to 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 1 tsp grounded black pepper (or to taste)
• 1 small sprig rosemary (finely chopped)
• 1/2 tsp Casa Rinaldi's Balsamic Pearls (or to taste)
• 3 tbsp chicken stock

Seasonings for Integrale Rice

• 1 cup chicken stock
• 1.5 cup water
• 1 small sprig rosemary (finely chopped)

Method : 

1. Pre-soak integral rice grains for min. 2.5 hours in water.
2. Pre-marinade minced meat with meat seasonings (except chicken stock).
3. In a pot, heat 1 tsp unsalted butter, toss in 1/3 finely chopped garlic and onions. Stir fry till fragrant. 
4. Fold in soaked integral rice grains, rosemary, 1/2 portion of finely chopped artichokes and give it a quick stir fry.
5. Fold in 1 cup chicken stock and 1.5 cup water. Allow rice to simmer in low-medium heat for about 30 minutes or till rice is cooked. Set aside.
6. Pre-heat oven to 180C.
7. Heat 1 tsp butter in frying pan, saute onions and garlic till fragrant and caramelised. 
8. Toss in remaining artichokes, mini peppers and minced meats. Add tomato pastes and quick stir fry with all 'Meat Seasonings'.
9. Allow to simmer and reduce to a thick gravy.
10. Turn off heat. Drain excess liquid. 
11. Spoon cooked minced meat into the frozen tart shells till 3/4 full.
12. Spoon cooked integral rice on top of minced meat till tart shells are almost full. Spread ingredients evenly.
13. Sprinkle grated Parmesan cheese generously atop.
14. Bake in oven for 30 to 40 minutes till cheese become golden brown and tart shells turn moderately crispy. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
15. Remove from oven when satisfied. Spray a little EVOO over the tarts for additional fragrance. Sprinkle with parsley flakes and serve whilst hot.

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