resep masakan kuno: Pasta Rice and Dumplings

Showing posts with label Pasta Rice and Dumplings. Show all posts

Saturday, February 22, 2014

Shirataki Spaghetti Stir-fry with Shrimp

Shirataki (shee-rah-TAH-kee) noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates. ( or even carb-free). Some shirataki noodles are made out of tofu, which have a small amount of carbs.

Shirataki are typically sold in wet form -- the noodles are bagged in liquid. All it requires is rinse and drain them before using for the recipe. They do not have much flavour by themselves, but absorb flavors well from other ingredients you can combine them with. You can easily find shirataki noodles at Asian stores or online.


200 g Shirataki spaghetti, drained 200 g Shrimp, shelled Salt and pepper 2 tbsp Olive oil 1 tsp Ginger root, shredded 1 tsp Garlic, chopped 150 g Chinese cabbage, shredded 100 g Carrot, shredded 100 g Leek, shredded 50 g Radicchio, shredded 3 tbsp Sweet chilli sauce

Drain and rinse shirataki noodles very well. Set aside. Season the shrimp with salt and pepper. Add 1 tablespoon of olive oil into a skillet over medium heat. Once the oil is hot, add in seasoned shrimp and cook until they turn pink. Remove and place them in a bowl.
Add the remaining olive oil into the skillet, then garlic and ginger. Cook for a few seconds, then add in all the shredded vegetables. Cook for a minute. Add shirataki spaghetti, stir-fry 2 minutes. Stir in sweet chilli sauce and shrimp, heat through. Taste and season with salt and pepper if needed. Serve immediately.

Tuesday, July 23, 2013

Gluten Free Brown Rice Bread

This bread is a staple in our house whenever we go wheat-free. It is soft, moist and tastes almost just like a hearty dense sourdough bread. Don't leave out or replace the eggs with applesauce as they not only serve as the natural leaveners, also add moisture, flavour and protein to the bread. Mungbean starch is used as a thickening agent to replace the gluten. You can of course substitute it with tapioca or potato starch.

420 g Organic brown rice, ground into flour
70 g Mungbean starch
1/2 tbsp Baking powder
3/4 tsp Baking soda
3/4 tsp Salt
480 ml Buttermilk
3 Large eggs
1 tbsp Honey
1-2 tbsp Flaxseed, optional

Preheat the oven to 180C/350F. Line a 9x4-inch loaf pan with parchment paper.
In a large mixing bowl, combine together the brown rice flour, mungbean starch, baking powder, baking soda and salt. Mix in the buttermilk, eggs, and honey. Stir with a wooden spoon until well combined and lump free.
Pour the batter into the prepared pan and sprinkle the top with flaxseed if desired. Bake for about 1 hour. Remove from the oven and cool the bread in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Friday, November 23, 2012

Brown Rice Pilaf with Dried Figs and Pomegranate

A pilaf or pilau is a Middle Eastern rice dish that is cooked in broth and spices. It may contain a variety of vegetables and meat. This is a delicious recipe for using up leftover roasted chicken or turkey, and works well with seafood too.

1 tbsp Butter
1 Shallot, diced
1/3 tsp Allspice, ground
1 clove Garlic, crushed
180 g Long-grain brown rice
Sea salt and freshly ground pepper
550-600 ml Vegetable broth or water, warmed
100 g Dried figs, diced
200 g Leftover roasted chicken breast
Some leftover roasted Brussels sprouts, cut into wedges
1 tbsp Chopped parsley
1 handful Pomegranate seeds

Melt the butter in a saucepan over medium heat. Add the shallot and saute until tender. Add in allspice and crushed garlic and stir briefly.
Add in brown rice and stir until the rice is coated with the butter. Pour in vegetable broth. Bring to the boil then immediately turn down to a simmer. Cover and cook for 30 minutes.
Turn off the heat. Add in dried figs and let sit, covered, for 10 minutes.
Season with salt and pepper and gently fork through the roasted chicken, Brussels sprouts and chopped parsley. Shower with pomegranate seeds at the last minute.

Monday, October 29, 2012

Black Rice Bread with Peanuts

A nutty, mild sweet loaf made with a mix of wholegrain spelt and bread flours. Thanks to the black venus rice and roasted peanuts, this light-textured everyday bread is exquisitely nutty, nicely moist, distinctly delicious and makes a nice change from a plain sandwich loaf.

200 g Wholegrain spelt flour
220 Bread flour
8 g Dried yeast
190 ml Milk, lukewarm
40 ml Olive oil
1 Egg
30 g Raw sugar
6 g Sea salt
150 g Cooked black rice
120 g Roasted and unsalted peanuts, roughly chopped

In the bowl of your stand mixer, whisk together the spelt flour, bread flour, and dried yeast. Make a well in the center, add in milk, olive oil, egg, raw sugar and sea salt. Stir at first on low speed until a rough dough begins to form. Increase the speed and beat until the dough is smooth and elastic. Now adjust the speed to low again, add in cooked black rice and chopped peanuts. Stir until they are well-distributed throughout the dough.
Turn out the dough and shape into a ball. Return it to the mixing bowl. Cover with a kitchen towel leave it in a warm place for an hour or until it’s doubled in size. Divide the dough into 3 portions and shape each into a round. You can also divide the dough 12-15 portions and make them into dinner buns.
Place 3 round balls into a parchment paper lined loaf pan. Cover again with the towel and set aside in a warm place for a 50 minutes to rise.
Preheat the oven to 190C/375F. When the loaf has risen, brush the surface with water and bake for 30 minutes until nicely golden brown.

Tuesday, October 23, 2012

Black Venus Rice Salad with Roasted Sweet Potatoes and Pistachios

Black Venus Rice is a medium-grain rice with a dark purple colour and a mild, nutty taste that requires slightly longer cooking time than traditional white rice. This black rice, with Chinese roots and modern Italian applications, is also know as "forbidden rice" or "emperor’s rice".

With a mix of luscious textures, rich flavours and bright colours, this salad makes for a delicious and nutritious lunch.

300 g Sweet potato, peeled and diced
1 tbsp Olive oil
Salt and pepper to taste
200 g Black Venus rice
350 ml Water
2 Scallions, chopped (or parsley)
1 handful Pistachios
3 tbsp White balsamic vinegar
1 tbsp Orange juice
2 tbsp Argan oil
Diced mango, optional

Preheat the oven to 200C/400F. Toss the diced sweet potatoes, 1 tablespoon of olive oil, salt and pepper in a bowl. Toss well and place them in a single layer on a baking tray. Roast for 20 minutes until they are fork tender.
Bring black rice and water to a boil in a sauce pot on high heat. Season lightly with salt. Cover, reduce the heat to medium-low and simmer for 20 to 25 minutes.
Add white balsamic, argan oil, and orange juice in a bowl. Whisk to blend. Mix the rice, roasted sweet potatoes, chopped scallions, pistachios, diced mango if using and dressing. Toss gently to combine. Taste to season.

Thursday, June 28, 2012

Spelt Farfalle with Olive Caper Sauce

A healthy and satisfying Mediterranean wholegrain spelt pasta with brine-cured green olives, tangy capers, pine nuts, and a hint of heat from pepper flakes.

The olive herb has an amazing pickled olive flavour. It’s wonderful used in pastas and pesto. It pairs well with lettuce for salads, sauces, cheeses, and marinades.

200 g Wholegrain spelt farfalle
1/2 cup Green olives, pitted
1 tbsp Capers, drained
2 tbsp Pine nuts
90 ml Olive oil
1 tsp Hot pepper flakes
Olive herb for garnish
Salad leaves

Bring a pot of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent pasta from sticking together. Cook until al dente, about 8 minutes.
Finely chop pitted olive, capers and pine nuts. Toss with olive oil and pepper flakes. In a large saute pan, saute for 3 minutes over medium high heat.
Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Serve, garnished with olive herb leaves. on a bed of salad.

Monday, June 4, 2012

Pasta with Green Asparagus and Black Olives

A quick, tasty everyday pasta made with green asparagus, tomatoes, and olives for a stress-free supper.

120 g Pasta
300 g Green asparagus, trimmed and cut into chunks
2 tbsp Olive oil
1 Large clove of garlic, crushed
Salt and freshly ground black pepper to taste
200 g Chopped can tomatoes
2 tbsp Black olives, pitted
Parmesan for dusting
Cilantro leaves for garnishing

Cook pasta in a pot of salted boiling water for about 8 minutes or according to package instructions until al dente.
Trim, rinse and cut the green asparagus into 2-inch chunks. Heat olive oil in a large skillet over medium heat. Add in green asparagus chunks and crushed garlic, stirring occasionally, cook for 2-3 minutes.
Pour in chopped can tomatoes and pitted black olives. Stir to combine all the ingredients until incorporated and asparagus chunks are tender.
Drain the pasta and mix with sauce. Serve with chopped coriander leaves and grated Parmesan.

Monday, February 6, 2012

Homemade Beef Ravioli with Roasted Tomato Sauce

This is an comforting and delicious homemade pasta with browned ground beef filling. It's simply sauced with a roasted tomato sauce. If you're a fan of homemade pasta, take some time and make your dinner special.

Homemade Beef Ravioli with Roasted Tomato Sauce

adapted from Klassische italienische Küche von Julia della Croce

Roasted Tomato Sauce	Beef Ravioli
500 g Roma tomatoes 1 Yellow onion, chopped 6 Garlic cloves, peeled 2 tbsp Olive oil 1 tbsp Sugar Salt and pepper 1 tbsp Fresh thyme 200 ml White wine 2 tbsp Balsamic vinegar	300 g Pasta flour (or bread flour) 1/8 tsp Salt 4 Large eggs 1 tbsp Olive oil 200 g Ground beef 1 Shallot, minced 1 clove Garlic, minced 2 tbsp Parsley, chopped 1/4 tsp Salt 1 Egg white, beaten Parmesan, grated (optional) Chives, chopped (optional)

Preheat an oven to 200C/400F. Slice each tomato in half lengthwise and place on a sheet pan, cut side up. Roughly chop the onion and scatter the pieces around the tomatoes. Scatter the garlic cloves on top of the onion. Drizzle with olive oil, then season with the sugar, salt, pepper, and thyme.
Roast the vegetables for 30 minutes or until the tomatoes are soft. Remove from the oven and transfer the roasted tomatoes into a large saucepan. With an immersion blender process the tomatoes to the desired consistency. Bring the tomato sauce to a simmer. Add in white wine and balsamic vinegar. Simmer for a further 20 minutes.
Combine pasta flour and salt on a clean work surface and make a well in the center. Place 3 eggs and olive oil in the well, and incorporate the flour into the liquid ingredients until combined. Knead the dough vigorously until it becomes smooth and elastic.
Allow the dough to rest, covered with plastic wrap, for at least 1 hour before rolling it out. Flatten a manageable amount of dough (about the size of an orange) on a clean work surface dusted with flour. Cover the rest of the dough. Using a rolling pin, work from the center of the dough to the edges with a back-and-forth motion, rolling and stretching the dough. Continue rolling, turning the dough occasionally and dusting it with flour to prevent sticking and tearing, until the sheet is the desired thickness. Leave the dough sheets to dry for 10-15 minutes before cutting.
Cook ground meat, minced shallot and garlic in a skillet until meat is browned. Remove and strain off the fat. Stir in one egg, parsley and salt.
Cut the dough sheet into 8-cm wide strips and place spoonfuls of filling about 4cm apart on one strip. Brush the area between fillings with egg white and top with a second strip of dough. Form ravioli by pressing around each filling to form a seal. Dust with flour and cut into squares with a pastry wheel. Crimp the edges of the ravioli with a fork to ensure that they are sealed properly. Alternatively you can cut out the wraps using a 2-inch cookie cutter.
Bring a large pot of salted water to a boil. Cook the ravioli for 5 minutes in a rapidly boiling salted water. Drain and gently toss with the sauce. Sprinkle some grated Parmesan and chopped chives on top if desired. Serve immediately.