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Cooking, Recipe and Food Blog

Hawaiian Pasta

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This yummy pasta recipe was inspired by Hawaiian pizza. The mix of bell peppers and pineapples make this dish sweet and savory. It is a great party dish that is perfect for the holidays.

 

Serves 12

Ingredients:

200g pasta shells

1/2 tablespoon butter

5 cloves garlic, minced

1 medium sized brown onion, minced

1 red bell pepper, seeded and diced

1 green red bell pepper, seeded and diced

1/2 kg ground beef

4 cups tomato sauce

1 200g can sun dried tomatoes

1 250g can pineapple tidbits

1 1/2 cups grated cheddar cheese

Salt and white pepper to taste

Olive oil

 

Cook the pasta shells in a pot of salted boiling water according to package instructions or until al dente. Drain. Place the pasta in a bowl or pot and drizzle it with olive oil. Gently toss until the pasta is coated in oil.

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Melt the butter and then sauté the garlic and onions for 2-3 minutes or until fragrant and the onions are soft. Add the 3/4 of red and green bell peppers. Let it cook for another 2 minutes.

Place the beef in the saucepan and fry it for 10 minutes or until it is browned. Break the lumps using a wooden spoon or a fork. Add the canned tomatoes, tomato sauce, 3/4 of the pineapple tidbits with syrup. Let it simmer for 10 minutes or the sauce is lightly thick.

Put half of the cheese into the saucepan and season the sauce with salt and pepper. Cook it for another 10 minutes or until the cheese melts.  Stir occasionally. Remove from heat and reserve 2 cups of sauce.

Combine the sauce and the pasta in the bowl. Gently toss until the pasta is coated in sauce. Transfer it to a baking dish or pan. Pour the reserved 2 cups of sauce and top it with the remaining bell peppers, pineapple and cheese. Bake it in the oven at 350F for 10-15 minutes or until the cheese is melted and lightly browned. Remove from the oven and let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  oztenphoto

Fish with Pineapples

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Fish with pineapples is a dish that is best eaten with rice. The hint of tamarind and the pineapples give the fish a sweet and sour fruity flavor. The chili gives it a spicy kick but you can do without it and it will still be great.

 

Serves 4

Ingredients:

1lb. fish fillet, cut into cubes

1 1/2 cups fresh or canned pineapple chunks

1 tablespoon tamarind pulp

1/2 cup water

2 tablespoons oil

1 teaspoon salt

4 cups water

For the spice paste:

1 cup shallots

6 large fresh red chili, seeded

2 1/2 inch piece of fresh turmeric

1/2 tablespoon shrimp paste

2 stalks lemon grass

1/2 cup water

 

Soak the tamarind pulp in 1/2 a cup of water for 15 minutes. Stir and mash the pulp a little. Strain the juice and discard the pulp.

Place the shallots, chili, turmeric, shrimp paste, lemon grass and 1/2 a cup of water in a food processor or blender. Process it for thirty seconds to a minute or until it forms a paste. You may use a mortar and pestle if desired.

Heat the oil in a medium sized saucepan over medium heat. Sauté the paste mixture for 2-3 minutes or until it becomes fragrant. Add the tamarind water, pineapple chunks, salt and water. Increase the heat to high and bring it to a boil. Lower the heat and let it simmer for another 5 minutes or until the pineapples are translucent and tender. Place the fish in the pan and cook it for 10 minutes or until the fish is ready. Adjust the taste by adding more salt if desired. Serve warm with rice.

 

Photo Courtesy Of:  andrewmalone

Spicy Crab Lemak with Pineapples

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Spicy crab lemak with pineapples is a delectable Malaysian dish with a collaboration of Asian flavors. For this recipe we used a minimal amount of chili. Add more to suit your taste. I also like it when there is a lot of sauce so I put more coconut milk.

 

Serves 4

Ingredients:

2 lbs. blue swimmer crabs

2 finger length red chili

5 shallots peeled

1 3/4 inch piece of fresh turmeric or 1 teaspoon ground turmeric

2 cups thick coconut milk

1 teaspoon salt

1/2 a fresh pineapple, peeled and diced around 1 1/2 cups

 

Remove the triangular piece on the underside of the crab. Pull off the gills and other grey or green parts from the body. Wash the crabs under running water. Cut the crabs in half using a cleaver and smash the claws. Rinse it one more time and drain well. Set aside.

Combine the chili, shallots and turmeric in a food processor or blender. Process it for 30 seconds or until it becomes pasty. Add a little coconut milk if needed. You in may also use a mortar and pestle if desired.

Place a large saucepan over medium heat. Pour in the coconut milk. After, add the salt and ground paste. Bring it to a boil.  Stir occasionally so that the coconut milk won’t curdle.

Put the crabs and pineapple to the coconut milk mixture. Cook it or 15-20 minutes or until the crabs are cooked. Adjust the taste by adding salt. Transfer it to a serving bowl or individual bowls. Serve warm with rice.

 

Photo Courtesy Of:  Wallula Junction