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