Tagliatelle Alfredo Recipe With Barilla Chef Andrea Tranchero

Our first Barilla professional series recipe video features an Italian classic, Tagliatelle Alfredo as cooked by Chef Andrea Tranchero. This recipe serves 4 persons.

Start by salting a pot of boiling water with 2 tsp salt until it tastes like saltwater. Boil 250g of tagliatelle pasta from Barilla in the salted water for 7 minutes. After 5 minutes, use a pair of tongs to stir the softened noodles to prevent sticking.

For the Alfredo sauce, use 80g unsalted butter and 160g grated parmigano reggiano. Cut the butter into small cubes and grate the parmigano into a cup to be used later.

Pandan Chicken Recipe

Chop 400g of boneless chicken into squarish chunks. Make some pandan juice by blending a bunch of pandan leaves with some water. Strain the mixture to get the pandan juice.

Then marinate the chicken with the pandan juice, 2 cloves of minced garlic, 1 tsp coriander powder, 1/2 tsp Sarawak white pepper, 1/2 tbsp fish sauce, 1/2 tbsp light soya, 1.5 tbsp oyster sauce, 1 tsp sugar and 1 tsp sesame oil. Refrigerate for 1 hour.

Hainanese Chicken Rice Burger Recipe

Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste. 

This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic. 

Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.Next take 240g or 2 fillets of boneless chicken leg with skin on and marinate them with 1 tbsp sesame oil, 1 tbsp chinese wine, 1/2 tsp salt, 1 tbsp corn flour and a dash of white pepper. Mix them well and let it rest for half an hour.

Hainanese Chicken Rice Balls Recipe

Hainanese chicken rice may be very common, but chicken rice balls are definitely not. 

We used to frequent the ones at Braddell and Jalan Besar, but the former has closed and the latter was supposed to return again. We haven’t been back since the pandemic so we can’t confirm. There’s another one at Jurong which was alright but somehow the ones we had at Malacca Jonker still reigned supreme. 

The Malacca ones were smaller in size, golf ball sized as opposed to the tennis ball or larger ones found here. And they had a more sticky ketupat texture with a zesty calamansi hit as well. Hence, we made ours using a mixture of different rice grains to get that texture and making ours smaller too.

Salmon Rice Bowl Recipe

Marinate 300g chopped salmon (into square chunks) with 2 tsp udon/soba sauce and 1 tsp mirin. Mix well with your hands and set aside or refrigerate for 20 to 30 minutes.

In a saucepan over low heat, make a sushi vinegar by adding 2 tbsp rice vinegar, 1 tbsp brown sugar and 1/2 tsp salt. Stir until all everything is dissolved and you get a sushi vinegar solution. Set aside.

Cook 1 rice cup of Japanese rice in a rice cooker. Slowly drizzle the sushi vinegar into the cooked rice and use a spatula to stir and fold the rice lightly to mix the sushi vinegar into the rice.

San Lou Hor Fun Recipe

Marinate 200g of sliced toman or batang fish with 1 tbsp light soya, white pepper, 1 tbsp Chinese wine and 1 tbsp corn flour. Refrigerate for 1 hour.

In a wok with some oil, fry 2 persons worth of hor fun or kway teow. Season with 1 tsp light soya. Fry for a few minutes until the noodles are evenly coated and glossy. 

Then set aside on the serving plate. This is the first toss, though you can also blanch the noodles, but frying this way is more delicious.

Sour Plum Chicken Wings Rice Cooker Recipe

Marinate 8 chicken wings with 2 cloves of minced garlic, 1 tsp light soya sauce, 1 tsp oyster sauce, 2 tbsp plum sauce, Sarawak white pepper and 1 tbsp corn flour. 

Mix well and refrigerate for 30 minutes. In the meantime, remove the strings of from 1/2 cup worth of sugar snap peas. Rinse and wash thoroughly.

After 30 minutes, add the sugar snap peas to 1 rice cup of rinsed rice. Followed by 1 chopped tomato. Pour in 220ml water that has been seasoned with 1 tsp light soya sauce.

Ipoh Hor Fun Recipe

Make the stock by frying 50 prawn heads in a wok with some oil and a handful of white peppercorns. Fry until you get a nice aroma and the prawn heads turn bright red.

Transfer the prawn heads and the accompanying oil into a slow cooker. You may wish to add chicken bones or chicken carcass for more chicken flavour as well. Fill the slow cooker with hot water and let it slow cook for 6 hours.

After 6 hours, strain the stock and add 8 ladles of the stock to a pot. Bring the stock to a boil. Add 150g chicken breast and poach for 20 minutes. Remove the chicken breast after 20 minutes and shred the chicken into thin strips. 

Bee Tai Mak Recipe - One Pot

In pot with 1 tsp of oil, add 2 cloves of minced garlic and white parts of 3 stalks of scallion. Sauté for a few minutes until fragrant.

Add 100g of minced pork and cook for a few minutes until the pork has turned a brown colour. Season with 1 tbsp fish sauce, Sarawak white pepper and 1/2 tbsp light soya sauce.

Add enough bee tai mak noodles enough for 2 persons. Mix well and add 400ml water. Next add 6 to 8 pieces of packet yong tau foo. We are using fish paste and stuffed tofu yong tau foo here.

Potato Minced Pork Rice Cooker Recipe

Marinate 200g of minced pork with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce and a dash of Sarawak white pepper. Mix well and refrigerate for 30 minutes.

Add 1 tsp dark soya sauce to 220ml water and stir to mix well. Slice 2 medium sized potatoes thinly. Add 2 cloves of minced garlic and white parts from 1 stalk of scallion to 1 cup of rinsed rice.

Add the potatoes, followed by the soya water. Add the marinated minced pork. Set the rice cooker to cook at normal mode and let it cook all the way.

Preserved Mustard Braised Pork Belly 梅菜扣肉 Recipe

Marinate 300g of chopped pork belly with 1 tbsp dark soya, 1 tbsp Chinese wine, 1 tsp sesame oil, white pepper and 1 tbsp corn flour. Mix well with hands and refrigerate for 1 hour. 

Soak a packet of sweet preserved mustard in water for an hour. Then strain and wash the vegetables to remove excess salt and dirt. Slice the mustard into smaller pieces.

Start to make the dish by frying 2 sticks of cinnamon and a few shards of star anise in a wok with 1 tsp lard oil. Add 1 finely diced shallot and sweat the aromatics for a few minutes.

Ochazuke Unagi Pao Fan Recipe

This is our Japanese inspired take on pao fan. This is so easy to prepare and make as well, and should prove highly comforting on this cold nights.

Start by cutting short slits around the edges of 1 piece of konbu. Add the konbu to a claypot and pour about 700ml water into it. Boil the konbu for about 10 minutes.

After 10 minutes, remove the konbu. Add 1 cup of bonito flakes and 1 cup of Bunashimeiji mushrooms. You can replace with shiitake mushrooms also. Simmer the mixture for around 30 minutes. This will form the dashi broth.

Hokkien Mee Recipe

Make the stock by frying 50 to 60 prawn heads in a wok with some oil. Fry until you get a nice aroma and the prawn heads turn bright red.

Transfer the prawn heads and the accompanying oil into a slow cooker. You may wish to add a handful of ikan bilis as well. Fill the slow cooker with hot water and let it slow cook for 6 hours.

After 6 hours, strain the stock and add 8 ladles of the prawn stock to a pot. Bring the stock to a boil. Add a slab of 100g pork belly and braise for 15 minutes. Remove the pork belly from the pot after 15 minutes.

Sesame Soya Chicken Wings Rice Cooker Recipe

This is one of the easiest yet most tasty rice cooker recipes around. Very simple and easily accessible ingredients too.

Marinate 8 chicken wings (using the mid-joints) with 2 cloves of minced garlic, minced ginger, 1 tbsp light soya sauce (we are using The Golden Swan brand), 2 tbsp dark soya sauce, 1 tbsp Chinese wine, 1 tbsp sesame oil, Sarawak white pepper and 1 tbsp corn flour.

Mix well and cover with a cling wrap. Refrigerate for at least 30 minutes.

Sesame Tomato Pork Linguine One Pot With Barilla Basilico Sauce Recipe

This is our first in our Barilla one pot series. Using their tomato basil basilico sauce and their linguine pasta.

Start by adding 1 tbsp of lard oil and a handful of crispy lard into a pot. Cook at low heat until the lard oil has melted and is sizzling.

After a few minutes, add 1/2 sliced onion and 2 cloves of minced garlic. Sauté until onion and garlic are aromatic.

Add 150g diced pork shoulder or pork meat, followed by 6 tbsp of Barilla basilico sauce. Add 300ml water. Stir and mix everything well. 

Fermented Tofu Rice Cooker Recipe

Start by marinating 200g minced pork with 2 tsp red fermented bean curd, 1 tsp sesame oil, white parts of 1 stalk of scallion, 3 cloves of minced garlic, Sarawak white pepper and 1 tbsp corn flour. Mix well and refrigerate for 1 hour.

In a rice cooker, add 220ml water to 1 cup of rinsed and washed rice. Add the marinated minced pork followed by 1 tube of sliced egg tofu. Set the rice cooker to cook at normal mode and let it cook all the way.

Once the rice is fully cooked, open the lid and sprinkle green scallion. Give everything a good stir and scoop onto bowls to serve.

Abalone Pao Fan Recipe

This is another pao fan recipe that we absolutely adore and it is so easy to do at the same time. 

Start by pouring 700ml of chicken stock into a claypot. Add 1/2 cup of dried scallops. Cut 1 large piece of dried cuttlefish or octopus into smaller pieces and add to the claypot.

Bring the water to a boil and reduce to low heat. Add 200ml of the water or juices from an opened can of abalone. Cut 1 or 2 pieces of dried fish maw into smaller square pieces. Add to the broth.

Beef Bulgogi Penne Lunchbox Recipe

Marinate 300g of thinly sliced stir fry beef with 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp honey, some white pepper, 3 cloves of minced garlic and some white sesame oil. Mix well and refrigerate for 30 minutes.

Boil a pot of water. When the water boils, add 1 cup of penne. Let it cook for 9 minutes or as per the cooking time stated in the box. There will be a bit more cooking in a pot later. So, you can cook a minute lesser if you want it to be more al dente. Once cooked, strain and set aside.

Chop 3 to 4 stalks of spring onion. Chop finely for the white part and cut into lengths of about 5cm for the green part.

Kimchi Pao Fan Recipe

Our next pao fan is dedicated to our love of Korean dramas. A simple yet comforting stew mixed with warm rice is so heartwarming, and given a spicy kick from the kimchi. 

Start by sautéing 3 chopped shallots in a claypot with some oil for a few minutes. Add white parts from 1 stalk of leek. When the shallots and leeks have turned slightly soft, add 2 sliced sausages. 

Add 1/2 cup of kimchi and 550ml of water or enough water to fill up the claypot. Simmer at low heat for 15 to 20 minutes. After which, the broth should be flavourful. 

Scallion Ginger Chicken Rice Cooker Recipe

Marinate 200g chopped chicken leg with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp Chinese wine, 2 tsp sesame oil, Sarawak white pepper and 1 tbsp corn flour. 

Mix well and refrigerate for 30 minutes. The soya sauces we are using and recommending are naturally brewed from https://www.nanyangsauce.com/

Make the rice water by adding 1/4 tsp salt to 220ml water and stirring well to dissolve the salt. Add the rice water to 1 cup of rinsed rice in a rice cooker.

Wild Honey At Scotts Square - The Delancey

Wild Honey has been our go to place for classic breakfast meals for some time, and yesterday’s crowd proves they still have loyal and regular customers lapping up their many variations of breakfast plates.

Add We found a new favourite in the Delancey as well, generous strips of black peppered pastrami on their world class house baked bagels. 

Perfectly poached eggs in a specially concocted mustard grain hollandaise sauce that provides the usual tang to the creamy eggy buttery richness. 

Carbonara Recipe By Chef Felix Chong

In our latest professional series entry, Chef Felix Chong from Monti shows us how to make a true Roman carbonara dish. 

Guanciale, or at least pancetta should be use for that alluring smoky cured aroma and flavour. Pecorino Romano, and not any other cheese should be used. And for each portion, 2 whole egg yolks are required to make the cream sauce. And no actual cooking cream should be added at all.

In a hot pan, add 100g of chopped guanciale and fry for a few minutes to render the fat. Season with some black pepper. At the same time, cook your pasta for in boiling water until 80 percent cooked next to the pan of guanciale.

Emperor Herbal Chicken Pao Fan Recipe

This is most certainly the most nourishing and nutritious pao fan that you can have, and we doubt you can find this sold commercially. 

Rinse a handful of angelica root, yu zhu, red dates, dried scallops, dried longan and goji berries in water for a few seconds. Strain the herbs and set aside.

In a claypot filled with some oil, sear 2 chicken legs for a few minutes. Add the rinsed herbs, followed by enough water to cover and submerge the chicken legs. 

Nanyang Soya Sauce Chicken Rice Cooker Recipe

This soya chicken rice cooker should prove popular with the family. We highly recommend using the premium virgin brew soya sauces from Nanyang Sauce though you can easily use other brands as well. 

The Nanyang sauces are naturally brewed and gives a marvellous umami to the chicken and rice. We believe the secret to a good soya chicken lies in the use of a good quality soya sauce. We also recommend using the chicken from Benja Chicken.

Start by marinating 200g chicken leg fillet with 1 tsp light soya sauce, 2 tsp dark soya sauce, 1 tsp sweet dark sauce, 1 tsp rose essence wine, Sarawak white pepper and 1 tbsp corn flour. Mix well and refrigerate for at least 30 minutes.

Porcini Risotto Recipe

Soak a handful of dried porcini in water for 30 minutes. After half an hour, strain the porcini and pour the porcini water into a pot and heat it up. This will be the base for the porcini stock.

Start by toasting 1 espresso cup of risotto grains for 1 portion in a sauce pan for a few minutes. Add the strained porcini and cook for a minute or so,

After the grains and porcini have been lightly toasted, add 3 ladles of boiling stock. Use hot stock so as not to bring down the temperature of the cooking process. Cook for exactly 13 minutes.

Claypot Rice Recipe

The joy of claypot rice lies in the use of Chinese sausages and duck livers and the fat that is infused into basmati rice. 

The bread notes of basmati combined with cured meat fat, finished with a soya drizzle is just too good, and surprisingly so easy to do at home.

Soak 1 cup basmati rice for 1 hour, you can use short grain rice too but basmati is best for this. Then thoroughly oil your claypot to reduce sticking later.

Hougang 401 Nonya Mee Siam

Uncle has been making this delicious plate of mee siam since the 80s, and continues to diligently churn out this comforting and appetising breakfast classic daily.

A seemingly modest looking mee siam plate, but one spoonful is enough to convince. A perfect balance of sweet and savoury and spicy, it’s that delectable Assam broth that will have you coming back for more.

Good to see him finally getting a proper shiny signboard instead of handwritten signs. And despite a slight increase in pricing to $3.50, it’s worth forking out for this full of depth mee siam.

Traditional Hainanese Curry Rice Redhill Market

This is the brother of the well known Maxwell market curry rice, and he is currently operating at Redhill market.

While the Maxwell version has modernise it’s curry, this one still adheres to an old school taste. The curry is lighter and is not mixed with a soya gravy. Yet, it is still flavourful with an alluring curry fragrance.

His kong ba and pork chops are what we enjoy the most. The former is braised until tender and meat that can be easily pulled. The pork chops are dusted with soda crackers crumbs for that almost buttery tasting crust, and crispy too. 

Lunchbox Salmon Potato Salad Recipe - Lunchbox Series

Our next lunchbox recipe is a simple and very healthy one. This recipe for 2 persons.

Start by steaming 300g of chopped salmon for 15 minutes. Boil 1 chopped potato in water for around 20 minutes until the potatoes are soft. Strain the potatoes. 

Add the potatoes into your lunchbox. Add the steamed salmon. Squeeze half a lime for each portion into the salmon and potatoes. Season with 1/2 tsp salt and black pepper.