Tag Archives: Angel Hair Pasta

Not So DELIcious at The Marc Residence


I flew over from Neo, Tamarind Hill at 9.30pm to be here at Delicious, The Marc Residence for an arranged dinner with Norman and Rose. As I arrived I was panting like no other business, a short walk I thought it was, I was wrong. With dripping sweat and heat, I headed to the toilet for freshing up. Trying to dry my hand after the washing up, I was shocked there were no wiping papers left next to both washing basins. It was totally a let down.

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Wine & Dine in The Kitchen with Master Chef Ricky Parlanti


Few weeks ago I was invited by the CAVALLINI’S Kitchen to attend a dine in the kitchen wth Master Chef Ricky Parlanti. I am sure a lot of us foodies know who he is, YES, he was the owner and operator of The Mangotree Restaurant that swept Kuala Lumpur over the past fifteen years and also a high profile chef in the Kuala Lumpur food scene. He was awarded The Best Chef in Malaysia(Expatriate) Award in the Millennium Gold Awards 2001/2002. His most recent accolade was the Hospitality Personality Asia Platinum Award 2005/2006 for Excellence in Hospitality Personality Chef of The Year. Since I got the chance to bring a few friends, I invited my readers to come along, Kenny Mah, Jennifer and Hwei Ming.


Here is the feast of the night, awesome delicious! and now let me introduce to you one by one the creation of Master Chef Ricky Parlanti.


Firstly, we were given a very very small portion of cooked angel hair pasta toasted with olive oil, diced tomatoes and slices of beef bacon. I think this was why the portion was so so small, it was a Amuse Bouche . . . something light to wash our mouth while waiting for the other delicious meal to come.


Oh boy this entrement got everyone shouted with desire of wanting more and the joy of indulging into it was purely unforgettable. This dish was called “Tramezzino Di Fegato Di Anatra” and translated as “Quince Coated Duck Liver with Creme Fraiche on Melba Toast Slices and Crispy Mediteranean Grilled Vegetables”. I got to tell you the duck liver was such a great experience as it was so deliciously fragrant. I got to say I had fall in loved with duck liver long time ago since I was exposed to the chinese duck liver wax sausages but this duck liver was even much superiorly done! The guests followed the way I ate, rubbed the left over sauce with delicious italian bread. It was so yummy and I felt the wolf inside me.


Thank you God it’s PORCINI! Yes we served with “Zuppa DI Funghi Porcini” translated as “Cream of Wild Boletus with Fresh Herbs and Shiitake Mushroom”. In this soup, there were fresh frozen Porcini, wow! I was singing the classic opera on the spot, how can’t I not? It was so awesome!


When I was passing by the hot stove just not far from me, I saw this huge succulent scallops. It was so irresistable of not salivating and sucking back my saliva. I was fighting off from being a bad boy. As I went back to my sit, came this “Capasante Al Pizzaiola” translated as “Lightly Sauteed Scallop and Fresh Basil Shallow-Fried with Piquant Pizzaiiola Sauce“. Come let me whisper into your ear about my findings . . . the scallop was so perfectly done, so succulent and so juicy, it melted my heart away and it was unbelieveable.


This is strange, we were served Mango Sorbetto! hmmm . . . I was informed that it was for the purpose of washing our mouth before the main course. The was great and yet to my discovery the sorbetto was drizzled with a shot of rum, boy this was shocking delicious and wouldn’t mind to have more.


Our main was “Cotolette Di Angello All Abbruzzese” translated as “Roasted Rack of Lamb on a Stew of Garlic, Tomato, Parsley and Fresh Basil“. I liked this lamb as it was done exactly medium rare, tender and nice.


Filetto Di Manzo Al Barolo E Dragoncello” translated as “Sauteed Fillet of Beef in a Barolo Wine Sauce, Flavored with Tarragon and Topped with Balsamic Flamed Asparagus” was our second main course dish. The Fillet was done so perfectly and the textured was so good as it straight melted in our mouth, all of us just loved it.


The last main dish was a duckling story called the “Petto Di Anatra All Arancia” translated as “Duck Breast in an Orange and Carmalized Brandy Sauce with Green Peppercorns“. It was fantastic, the duck was cooked perfectly and complimented well with the fragrant orange and brandy sauce.


Our dessert, was just like having Chirstmas in Heaven! It was “Cannoli Alla Siciliana” translated as “Sweetened Ricotta Cheese with Candied Fruits and Rolled into Crispy Light Shells“. It was so beautiful, colourful and so attractive like the one sitting next to me! It was awesome delicious aa it came with fresh fig too! truely heaven!

It was such an exciting experience of food exploration and able to dine & wine with the Master Chef Ricky Parlanti was really awesome and I will definitely have another date with him in the kitchen soon.

Read more about experienc with Ricky: Parlanti:

Hwei Ming

Kenny Mah

If you want to join me on a food exploration, do email me, I will let you know when next . . . . Sidney

Fusion with Angel Hair Pasta II

Steam Chicken with Chinese Mushroom, Salted Fish on Angel Hair Pasta

Salted fish is some thing either you hate or you will adore and eat it. As for me, oh, I will melt with them. It is something I can’t describe about. They are so unattractive, ugly and looks so aging. But if the are well pampered and cooked well, they are gorgeous, a dish fit for a king . . . like myself and yourself! My mum like to cook them with vegetable over a thick coconut gravy of curry. Trust me this is something to die for.


250gm chicken breast
5 pieces of chinese mushroom
6 thin slices of prime meat of a salted fish (mackerel “tenggiri” fish)
5 thin slices of ginger
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
a dash of white pepper
a dash of salt
a dash sesame oil
a dash of corn flour
Angel Hair Pasta


Marinate chicken, pre soaked chinese mushroon, salted fish with ginger, oyster sauce, fish sauce, dark soya sauce, white paper, salt, sesame oil and corn flour.
Steam for about 25 minutes.

Cook the angel hair pasta(to the amount desired) in a pot of hot water.
Once the angel hair pasta is cooked and drained. Top the cooked angel hair pasta with the steam chicken, mushroom and salted fish.

This is yet another simple and easy fusion dish to make. I am sure once you try those juicy chicken, you will hunger for more. Hope you like this one . . . Sidney

Fusion with Angel Hair Pasta

Prawn and Zucchini with Angel Hair Pasta in Black Bean Sauce

Fermented black bean is one of the usual ingredients that is found in the chinese kitchen. When I was a child, we had this dish being prepared for the dinning table. All of us love it without a question. Having an additional bowl of rice is not common as the gravy of this black bean sauce is awesome delicious, something that I can’t avoid myself. or is it mummy’s cooking that most of us can’t resist?

Usually black bean sauce dishes are associated with chicken, slice beef and even with prawns, garnished with onions, red and green peppers. For this one, I used black bean sauce with large prawns, zucchini and angel hair pasta.


6 large prawns
1 yellow zucchini
1 green zucchini
1 Tbspn fermented black bean
2 hot chilli
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
2 clove garlic
a dash of white pepper
a dash of salt
cooking oil
Angel Hair Pasta


Slice the zucchini into ribbons and also garlic.
Clean the large prawns.
Soak fermented black bean with water.
Heat up pan with 2 Tbspn cooking oil, panfried the garlic. Add the prawns, fry for 5minutes till fragrant.
Then add zucchini. Add hot chilli, oyster sauce, fish sauce and dark soya sauce. Add a bi of water. Stir fry for 2-3 minutes.
Add salt and white pepper.
Cook the angel hair pasta(amount desired) in a pot of hot water.
Once the angel hair pasta cooked and drained. Mixed the cooked angel hair pasta with the cooked prawns zucchini in black bean sauce.

Something simple, tasty and yet so fusion. Big Boys Oven is running a pasta challenge and we hope to see your entries in, the winner will win a gorgeous pasta pot. So happy cooking this week, yours . . . sidney

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