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People usually use “Rojak” to describe things that are randomly mixed and matched together, which is what it actually is in this dish. But the ingredients are definitely not random, the mix of all the ingredients in this dish especially the shrimp paste just gives such a unique flavour that just tastes so good.

We like the Singapore hawker style of rojak, which has ingredients like sliced pineapple, cucumber, jicama, green apples and mangoes, tau pok and of course EXTRA you tiao!!!

Tossed in sauce and topped with more ground peanuts, who would be able to resist eating this any day. The beauty of making this dish at home is that you can choose make it to your own liking. If you like more fruits you can add more fruits or if you are like us and love rojak with extra you tiao, extra peanuts then go ahead and toss in more you tiao when you guys make it.

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We love our pasta for a few reasons, one of which are that some great tasting recipes can be really quick to make. Simply add in some good cheese, olive oil or chilli flakes, and you’ll end up with many variations to your dish!

Using San Remo’s pasta such as Angel Hair, Tagliatelle and Instant Spaghetti pastas, we have produced 4 different recipes that you can fix up in no time at all. From the rich and flavourful Mentaiko (spicy cod roe) pasta, the creamyyyy Garlic Shrimp Tagliatelle or even the classic Aglio Olio, which can be one of the easiest pastas dishes to make. If you are always running a busy day to make a hearty meal, but still want to enjoy home-cooked goodness, give these recipes a try!

#themeatmensg #simple #delicious #quickpasta #sanremo

Mentaiko Pasta (Vermicelli)

Ingredients:
250g San Remo Vermicelli (2 Portions)
150g mentaiko
20g butter (room temperature)
150g cream
2 tbsp Japanese Soy sauce
Salt and pepper to taste
Garnish with shredded seaweed

Steps:

  1. Boil 5 litres of water with 1 tbsp of salt.
  2. Cook San Remo vermicelli for 5 minutes. Strain cooked pasta and set aside.
    Warm cream and pour into a mixing bowl.
  3. Add butter, japanese soy sauce, black pepper and mentaiko. Mix until mentaiko is evenly distributed.
  4. Add in cook pasta, stir and evenly coat pasta with sauce.
  5. Serve and garnish with shredded seaweed and more mentaiko.

Creamy Parmesan Garlic Shrimp Tagliatelle (Tagliatelle Egg Noodles)

Ingredients:
250g San Remo tagliatelle egg noodles (2 Portions)
200g prawns (shelled and deveined)
3 cloves garlic (minced)
250g cream
100g grated parmesan
1 tsp Italian seasoning
5g parsley (chopped)
3 tbsp oil
Salt and pepper to taste

Steps:

  1. Boil 5 litres of water with 1 tbsp of salt.
  2. Cook San Remo tagliatelle egg noodles for 9 minutes.
  3. Strain pasta and set aside.
  4. In a pan with oil at medium heat, saute garlic until fragrant
  5. Add in prawns, cook the prawns until half done.
  6. Pour in cream and bring to boil.
  7. Season with italian seasoning, salt and pepper.
  8. Add in cooked pasta.
  9. Grate in parmesan cheese. Stir and evenly coat pasta with sauce.
  10. Add in chopped parsley and serve.

Aglio Olio (Instant Spaghetti)

Ingredients:
250g San Remo instant spaghetti (2 Portions)
10 cloves of garlic (sliced)
10g of Italian parsley (chopped)
1 tbsp red pepper flakes
½ lemon
½ cup olive oil
¼ cup pasta water

Steps:

  1. Boil 5 litres of water with 1 tbsp of salt.
  2. Cook San Remo instant spaghetti for 7 minutes.
  3. Strain pasta and set aside.
  4. In a pan with oil at medium heat, saute garlic until light golden brown
  5. Add in red pepper flakes. Lower the heat.
  6. Add in cooked pasta.
  7. Stir and evenly coat pasta.
  8. Add in some pasta water and lemon juice. Mix well
  9. Remove from heat and add chopped parsley.
  10. Season to taste.

Cacio e pepe (Angel Hair)

Ingredients:
250g San Remo angel hair
100g Pecorino Romano Cheese
3 tbsp oil
3 tbsp unsalted butter
1 tbsp black pepper
1 cup pasta water
Salt to taste

Steps:

  1. Boil 5 litres of water with 1 tbsp of salt.
  2. Cook San Remo angel hair for 1 minutes.
  3. Strain pasta and set aside.
  4. In a pan with oil at medium heat, add crush black pepper. Let black pepper toast until fragrant
  5. Add in pasta water and let it simmer.
  6. Add in cooked pasta. Stir and evenly.
  7. Add butter and stir to let it emulsify.
  8. Fold in grated parmesan cheese.
  9. Season to taste.
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If you guys are fans of DTF-styled pork chop with fried rice, this is the perfect recipe for it. The well-seasoned pork chops are deep fried golden brown, the bits of batter at the edge crisp up real well, and are just great when you bite in!

The recipe uses the common seasoning that are widely used for Chinese cooking, and to top it off we added ginger juice to improve the flavour. It’s a great match with a simple egg fried rice topped with chopped spring onions. A simple and fast to make dish suitable for the whole family to enjoy!

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This is a wonderful dish of sweet succulent prawns, immersed in a aromatic and refreshing assam curry gravy. The prawns simmered with fragrant curry spices and home made rempah, while balanced with the tartness of the tamarind/assam.

We used Borges Grapeseed oil, which is a good source of Vitamin E and A, for this recipe has a neutral taste that would not overpower the fragrance of the spices nor the sweetness of the prawns. Also, the oil has a higher smoking point that enables us to stir-fry the rempah without worrying about it getting burnt easily.

If you’re into enjoying prawn heads, the gravy is a perfect match to the intense flavour. As the dish is not too spicy, it’s a nice one for the whole family to enjoy!

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The Meat Men by Admin - 3w ago

Sotong Masak Hitam, also known as squid cooked in its own ink. Don’t be deceived by the looks of it. It may have the most vibrant of colours but it definitely has a complex robust of flavors.
Stir-fried with a fragrant rempah and balanced out with some tamarind paste, sure makes you coming back from more and coating your lips with the luscious squid ink sauce.

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One of our favorite things to eat when we visit Taiwan, they serve them in small little bowls and you get to a Lu Dan (braised egg) or a sunny side up along with it. We recreated ours with one aim, which is when you taste it, your lips will somewhat get coated with a natural lip gloss from the collagen that is rendered from the pork skin and pork belly into the sauce.

Instead of a Lu Dan (braised egg) we decide to pair ours with a ramen / candied heart egg.When cooked with the right timing, when you break into the egg the runny yolk combines with the Lu Rou and steam rice it’s just too much! The Ramen eggs pair well with other dishes too, who can resist the bite of a flavorful runny egg.

#themeatmensg #simple #delicious #luroufan #ramenegg #dabomb #runnyegg

P.S. Say, if you like our recipe videos, don’t forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

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The Meat Men by Admin - 1M ago

Experience a new take on this local favourite with your family and friends this Hari Raya Aidilfitri. Most of you would have had the classic, especially during festive seasons; We made ours a cool version with cream cheese in them, giving it a new twist. If you can’t get the Kuih Bahulu pan, you can simply use a madeleine pan for it.

Fill up the pan cavities halfway through and add in the cheese cubes for that added cheesiness to it. Do make sure that the pan is greased well and hot as well!

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Fresh grounded pork and prawn based dumplings are perfect when paired with the vinegary chilli oil sauce as it cuts right through with hints of spiciness. You definitely able to wolf down a bunch them with noticing as they are so appetizing.

The sauce is also great when tossing with Chinese noodles with a simple topping of spring onions and fried anchovies. You can add some Sichuan pepper oil to add a numbing mala effect to the sauce. Great way to spend an afternoon as family wrapping dumplings together and enjoy them for dinner.

#themeatmensg #simple #delicious #chillioil #dumplings

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Saba fish (also known as mackerel!) are great for grilling or pan frying as they have a good amount of fat content. The fillets cook until the skin turn crispy and are normally placed over a bed of sliced onions on a hot plate to sizzle in the sweet and savory garlic soy sauce.

When served straight on the hot plate, it definitely makes for a visually pleasing and delicious dish. Give this simple recipe a try, if you don’t have a hot plate just stir fry the sliced onions along with the sauce in a pan and add the crispy Saba fillets on top when serving.

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As a follow up for our pasta lovers, today we have another four different recipes, this time for short pasta that you can make within 30 minutes.

These recipes are real simple, and perfect for that weekday dinner after work, done with little effort and great results. We used different sorts of short pasta, from Curls, Vegeroni Shapes, Elbows to Fusillini; but leave it to your creativity and create the pasta that suits your preferences for that quick dinner with your loved ones. Share with us what you’re making and have fun while at it!

#themeatmensg #simple #delicious #shortpasta #sanremo

Bolognese Pasta (Curls)

Ingredients:
250g San Remo curls
300g minced beef
2 tbsp oil
100g bacon (cut into strips)
½ onion (diced)
100g celery (peeled and diced)
100g carrot (peeled and diced)
3 cloves garlic (minced)
1 sprig rosemary
300g tomato puree
300ml water
1 tbsp worcestershire sauce
Salt and pepper to taste
100g grated parmesan

Steps:

  1. Boil 5 liters of water with 1 tbsp of salt.
  2. Cook San Remo curls for 10 minutes.
  3. Strain pasta and set aside.
  4. In a deep pan with 2 tbsp oil at medium heat, cook bacon until lightly golden brown.
  5. Add in diced onions, celery and carrots. cook until translucent and  in minced garlic.
  6. Add in minced beef and let it cook for about 5 minutes.
  7. Add rosemary and tomato puree, mix well then add water
  8. Bring to boil. Season with salt, pepper and worcestershire sauce .
  9. Add in cooked pasta and mix well.
  10. Grate in parmesan and and evenly coat pasta.

Caprese Pasta Salad (Vegeroni Shapes)

Ingredients:

250g San Remo vegeroni shapes
1 tsp italian seasoning
200g cherry tomatoes (cut into halves)
200g small fresh mozzarella balls
20g basil leaves

Dressing:
6 tbsp extra virgin olive oil
3 tbsp balsamic vinegar reduction
1 clove garlic
Salt and pepper to taste

Steps:

  1. Boil 5 liters of water with 1 tbsp of salt.
  2. Cook San Remo Vegeroni Shapes for 10 minutes.
  3. Strain pasta and let it to cool.
  4. In a blender, add in extra virgin olive oil, balsamic vinegar, garlic, salt and pepper. Blitz until dressing is emulsified.
  5. In a bowl mix cooked pasta, dressing,cherry tomatoes, fresh mozzarella, italian seasoning, basil leaves.

Macaroni Cream Mushroom (Elbows)

Ingredients:
250g San Remo elbows
3 tbsp oil
½ onion (diced)
2 cloves garlic (minced)
200g button mushroom (sliced)
60g unsalted butter
350g cream
Salt and pepper to taste
100g grated parmesan
10g parsley (chopped)

Steps:

  1. Boil 5 liters of water with 1 tbsp of salt.
  2. Cook San Remo elbows for 8 minutes.
  3. Strain pasta and set aside.
  4. In a deep pan with 3 tbsp oil at medium heat, add diced onions and minced garlic.Cook until translucent
  5. Add sliced button mushrooms and cook until golden brown.
  6. Add in butter and cream, bring it to boil.
  7. Season with salt and pepper to taste
  8. Add the cooked pasta into the sauce and mix well.
  9. Grate in parmesan, stir and evenly coat pasta with sauce.
  10. Add chopped parsley and serve.

Chicken Basil Pesto (Fusillini)

Ingredients:

250g San Remo fusillini
2 chicken breast (cut into cubes)
200g cherry tomatoes
3 tbsp cooking oil
salt and pepper to taste
Grated parmesan to taste

Pesto:
100g basil leaves
3 tbsp pine nuts
1 clove garlic
200g grated parmesan
150g extra virgin olive oil
salt and pepper to taste

Steps:

  1. Boil 5 liters of water with 1 tbsp of salt.
  2. Cook San Remo fusillini for 8 minutes.
  3. Strain pasta and set aside.
  4. In a food processor, blend basil, pine nuts, garlic, grated parmesan, extra virgin olive oil, salt and pepper. Set aside.
  5. In a pan with oil, heat pan at medium high heat.
  6. Season chicken breast with salt and pepper. Cook until golden brown.
  7. Remove from heat and add in cooked pasta, pesto and tomatoes.
  8. Mix well and serve with grated parmesan to taste.
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