jeudi, juillet 19, 2007

Transforming Leftovers (Kai See Rice Rigatoni)

Part of the fun with cooking is transforming leftovers into an edible meal or two.

Venus Clams in Garlic Wine Sauce

Last evening we had Venus Clams (Vongole) in Garlic Wine Sauce to start with followed by a Vietnamese Pho (mix of Pork Ribs and Beef) that I served with Rigatoni pasta made of Rice Flour. I make a Pho (for recipe see October 2006 archives) whenever I feel like having a complete soup meal. And since my guests were spending their day in Bologna, I had the time to prepare my broth and let it simmer for hours on end.

This morning, they left for a trip to Modena and I will take the opportunity to make another broth, this time around for a Moroccan Couscous - another family favourite. In the meantime, I had lots of cooked Rice Rigatoni pasta, the beef and pork rib broth, mushrooms, bean sprouts and even meat from yesterday's Roast Chicken lunch. What to do with them?

Well, I have been craving for Kai See (Shredded Chicken) Hor Fun so the idea to make a Kai See Rice Rigatoni took shape. The ingredients were all there so cooking it would be a piece of cake.

Ginger
Garlic
Onion
Meat Broth
Light Soy Sauce
Dark Soy Sauce
Fish Sauce
Salt and Pepper
Rock Sugar
4 Tsps Corn Starch
Rice Noodles or Rice Pasta
Shredded Chicken Meat
Mushrooms
Bean Sprouts
Chilli Oil
Green Vegetables etc.

Brown onion, garlic and ginger. Mix the sauces and corn starch in the cold meat broth. Pour it into the pan. Stir the sauce as it starts to thicken. Add in the rock sugar, salt and pepper to taste. Pour over the rice pasta and garnish with shredded chicken meat, mushrooms, bean sprouts, chilli oil, cooked green vegetables etc.

Kai See Rice Rigatoni

3 commentaires:

Anonyme a dit…

Hi Serene,
Haven't had kai see dishes in a long time. Your recipe sounds simple and yummy, will have to try it out soon!
Elaine (Turin)

SteamyKitchen a dit…

Now that is truly East meets West!!

Do you use fennel in your Pho?

Beau Lotus a dit…

Fennel? A must for a Pho. I cut a big one into 2 and dry roast with the whole spices, the onion etc before adding in the (cleaned and washed) meat and water.

Thank you all for visiting.