Wednesday, April 26, 2017

Pork tenderloin roll stuffed with Parma Ham and Parmesan




We usually have our Prosciutto di Parma (Parma Ham) served as is without cooking. Classic way of wrapping the ham around melon or serving it with burrata cheese are 2 of my favourite serving styles. Recently, I had some leftover sliced Prosciutto di Parma in the refrigerator which was approaching its expiry and not ideal to be served fresh. I flipped through some old cookbooks and found this perfect recipe for our Sunday dinner!

Sunday, April 9, 2017

Kam Heong Crab Angel Hair Pasta




Kam Heong style of cooking originated from Malaysia and with so many Malaysian Chefs honing their cooking skills in restaurants and Tze-Char stalls here, many Kam Heong dishes have been introduced to the local food scene.

I enjoy Kam Heong dishes very much. The ingredients and spices used in Kam Heong sauce like crushed dried shrimps, chili padi (bird’s eye chillies), curry leaves, curry powder, garlic and shallots are already full of strong, captivating smells and long-lasting flavours on their own. When combined together, they create fireworks that really blow up my taste bud. The tempering of aromatics with the ingredients and various other seasonings yields such a versatile stir-fry sauce that goes so well with various meats and seafood. In fact, I can have Kam Heong sauce with plain rice alone. It is that flavourful!

Last Sunday, wife had craving for crab pasta. So there I was at the supermarket picking up ingredients for our pasta dinner when I saw curry leaves and chili padi. They reminded me of the amazing Kam Heong Fish Head I just had few days ago at the Tze-Char stall. A playful idea suddenly came to me to experiment combining Kam Heong sauce with crab pasta!
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