Fusion of Asian with spaghetti and pastas: Salad, Laksa, and strawberry jam cake (innovated from pineapple tart) using Alce Nero products (including Ayam brand products). The recipes below are from Chef Athira, chef lecturer from Berjaya University College.
Pastas and spaghetti are from Alce Nero products are from Italy. The AlceNero pastas are made from 100% Italian Durum Wheat. Alce Nero products are from organic farmers since 1978. The Strawberry jam and Tuna used are form Ayam brand.
TRI-COLOR ASIAN PASTA SALAD
This is quick and easy pasta and the fusili tricolor gives out the radiance which will definitely attract children. The original recipe is vegetarian and Tuna can be added for the extra flavor for non vegans.
Ingredients:
2 cups uncooked Alce Nero organic fusilli tricolore pasta
2 large carrots, cut into 1-inch strips
1 cup snow peas, halved
2 green onions with tops, thinly sliced
1/2 cup sweet red pepper, thinly sliced
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Alce Nero Apple Cider Vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon pepper
Instructions:
1. Cook fusilli according between 8 to 12 minutes. Test dry pasta for doneness after about 4 minutes of cooking by tasting it. Drain and rinse in cold water.
2. Place the pasta in a large bowl; add carrots, peas, onions and red pepper. Set aside.
3. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat.
Cover and refrigerate for 1-2 hours.
4. Optional: You may add “Ayam Brand Tuna Flakes in Water”, drained to the pasta for added twist to this summer favourite.
Yield: 4 servings
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ITALIAN SEAFOOD LAKSA
Yield: 4 servings
Ingredients:
24 raw tiger prawns
500 g fresh mussels with shell (6-7 pieces)
110g Alice Nero organic spaghetti
400ml Ayam brand coconut milk
50g shelled macadamia nuts or peanuts
1 tablespoon vegetable oil
110 breansprouts cleaned
24 raw tiger prawns
500 g fresh mussels with shell (6-7 pieces)
110g Alice Nero organic spaghetti
400ml Ayam brand coconut milk
50g shelled macadamia nuts or peanuts
1 tablespoon vegetable oil
110 breansprouts cleaned
A small bunch of fresh basil, stalks discarded and leaves roughly shredded A small bunch of fresh mint, stalks discarded and leaves roughly shredded Sea salt to taste
For the paste:
3 medium red chillies, deseeded and chopped
1 dessertspoon dried shrimp paste
4 shallots, peeled
2 stems of lemon grass, trimmed and outer layer removed, stems chopped
A small piece of fresh galangal or root ginger, peeled and roughly chopped
1 desserts poon ground turmeric
Instructions:
1. Prepare the seafood. Peel the prawns, then run the point of a small, sharp knife along the back of each one and remove any black threads that may be present. Set aside. Scrub the mussels under cold running water and remove any barnacles and pull off the little hairy
'beards'. Discard any mussels that are broken or don't close when given a sharp tap with a knife.
2. Cook the spaghetti al dente and drain the pasta in a colander when they are ready, rinse in cold water and set aside.
3. To prepare the paste, place all the paste ingredients, plus a tablespoon of water, into a blender or the bowl of a food processor and blend until smooth. Now place the macadamias or peanuts in a medium saucepan and dry-roast over a medium heat until golden brown, then remove to a plate. Add the oil to the same pan and, when warm, add the prepared paste and cook over a medium heat for 2 minutes. Add the coconut milk and stir, then leave to simmer gently for 10 minutes.
4. Meanwhile, cut the cucumber into four slices lengthwise, then cut each into four long strips.
Set aside.
5. Roughly chop the toasted nuts.
6. When the coconut-milk mixture is ready, add the spaghetti, cucumber, three-quarters of the beansprouts and the lime juice. Now season to salt, with taste, then bring back to a simmer, add the prawns and mussels and cook for 3-5 minutes – the prawns should turn a pretty pink colour and all the mussels should open. Discard any mussels that don't open during cooking. Now add half the shredded herbs, then mix the remaining herbs with the chopped nuts. Finally, ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herb mixture
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STRAWBERRY JAM CAKES
Yield: 4 servings
This recipe is similar to traditional pineapple tarts but here it replaced with strawberry Jam
Ingredients:
For the Filling:
1 (270 g) jar Strawberry jam
For the Pastry
250 grams cake flour
60 grams icing sugar
1/4 cup fat free milk powder
1/4 cup custard powder
180 grams cold unsalted butter cut into small pieces
2 egg yolks
Instructions:
1. To make the pastry, add all ingredients except egg yolks into a food processor. Turn on and let it mix for about 2 minutes or until it becomes little balls of dough. At first the dough will turn very crumbly as your food processor breaks down the butter, but it will eventually turn soft into the little dough balls. If you want to try the recipe without egg you can just squeeze these dough balls together to form one big ball of dough. Otherwise, add egg yolks in and pulse for about 1 minute, until smooth dough forms.
2. Scoop out 1.5 tbsp dough balls and shape between palms to form round balls. Continue until all dough is used up. Set aside.
3. Take strawberry jam filling from the fridge. Scoop out 1 tbsp of filling and compress between palms. Filling will be sticky and wet to work with. Gently roll between palms to shape into balls. Make enough filling balls to match the dough balls.
4. Lightly grease the inside of your mould, by brushing them with oil. You can also shape it into your liking.
5. Take a sheet of plastic wrap and stretch over a flat surface, keeping it as smooth as possible.
I found that plastic wrap really helped to make these cakes pretty. You want the plastic wrap to be smooth because your dough will have creases if your plastic wrap has creases. Take
one of your dough balls and place it on top of the plastic wrap. Press down with your palm
until it spreads out to a thin round. You want the round to be just big enough that it will wrap over the filling. The round should be thin because the pastry is supposed to be only a thin layer of crust. However, keep the middle section of your round slightly thicker and thin out more on the edges. This way, when you bunch all the edges together to seal your pastry, the bunched edges won't become too thick, which would make one side of your cake uneven.
6. Place a teaspoon of the strawberry jan filling ball in the middle of your round. Lift one side of plastic wrap and peel the round from that side. You should be able to easily peel it off and the bottom side of the round should be completely smooth. Lift round completely from plastic wrap and then cover your pineapple filling with the dough, sealing the edges on top, attempting to smooth them as much as possible.
7. Place your square mould on top of the plastic wrap. Place your dough ball inside the square, with the bunch up ends side facing up, smooth side faces down. Carefully push and spread your ball until it spreads out completely across the square mould. It may take a few tries to get the hang of it. The dough should fit completely inside the mould. Try to smooth the surface of the dough as much as possible. Flip over. The underside of your dough should
look nearly completely smooth and should fill the entire square mould.
8. Place mould, with the smooth side facing up, on a baking sheet lined with silicone mats or parchment paper. Preheat your oven to 350°F. While your oven is heating up, finish making the rest of your strawberry cakes.
9. Bake for about 25 minutes or until the tops turn a light golden brown. Remove from oven and let cool a few minutes. After about 15 minutes, gently push the cakes out the moulds. You can eat immediately or wait for them to finish cooling. Store any uneaten ones in an airtight container at room temperate.
GINGER SPICED APPLE CIDER COOLER
Yield: 2 servings
Ingredients:
1 tablespoon Organic Apple Vinegar-unfiltered
1/4 teaspoon ground ginger
2 teaspoon honey @ to taste
2 cups of cold water
A pinch of salt
Instructions:
1. Mix together and serve cold or with ice cubes
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