My attempt in fusion =). Whenever I can, I try to buy roast pork in bulk and freeze it. It's something that my grandmother do and I learned that from her. Good tasting roast meat is really versatile and gives a "buzz" to any dish. It comes in really handy whenever we are tight on time but needed a good meal to ease of the tension of the day.
I realized that plum sauce is a good addition to the pantry as well. It serves as a good base and provide abit of tang to pastas or even as a sauce for wraps. So one Tuesday evening (Tuesdays are pasta days!), I raided the freezer and came up with this combination.
Plum Sauce BBQ Pork Fettuccine (serves 4)
250grams of fettucine
200 grams of char siew or roast pork fillet
3-4 tablespoons of plum sauce
2 cloves of crushed garlic
1 floret of broccoli chopped
1 cup of peas
1/4 cup of chicken stock
Season
1) Cook fettuccine in boiling salted water. Drain and keep warm.
2) Saute garlic in a pan. Add char siew and cook till warm through. Add broccoli, peas and chicken stock and cook till done. Add plum sauce. Season. Toss fettuccine through. Serve warm!
I'm back this week for Presto Pasta! This week is hosted by Ulrike of Kuchenlatein. Be sure to check out Ruth the founder of Presto Pasta Nights as well!
I love char siew and I was just craving it ... guess I must buy it this weekend =D plum sauce + char siew sounds like a great idea! XD
ReplyDeleteI just love the personal twist you put on things...this sounds great.
ReplyDeleteChar Siew being freezer friendly...I think I need to stock up on some soon!
ReplyDeleteLove Asian flavors in pasta, always. Yours is a good one. Add some wontons and you get a hawker delight!
i didnt know charsiew is called roast pork! i always associate roast pork with 'siew yoke'. and charsiew is the bbq pork haha. never tried it in pasta b4, but its sure good with fried rice :D
ReplyDeletenoobcook- Me too! I have been craving for char siew too.
ReplyDeletedoggybloggy- thanks!!
tigerfish- it is!! I love having it in the freezer-which reminds me...running low now!
Evan- I think u r right and I'm wrong! Post edited! =) Love this in fried rice too!
What an awesome pasta dish, thanks for sharing it for PPN
ReplyDeleteUlrike from Küchenlatein
What a great creation using plum sauce!
ReplyDeletewooo hooo!!! another pasta recipe for me to try... the combination of roasted pork (char siew) and plum sauce gave this pasta the oriental twist that i'm so excited to try... thanks for sharing another winner here Daphne... :)
ReplyDeleteI love to freeze things! Good for you!
ReplyDeletefusion to the max..nvr knew char siew can go with pasta..next time i shud think abt it when i go eat char siew..
ReplyDeleteChar siew and fettucine. Two of my favourite things. TOGETHER. Three cheers for fusion cuisine! :D
ReplyDeleteulrike-it is my pleasure =)
ReplyDeletelittle corner- thanks dear!
mikky- ^5! Thanks for the kind words dearie! I really appreciate it-especially when another fellow flogger likes it too!
the blonde duck- yay to the frezeer. What would we do without it?
joe-haha. I'm still new to it as well but it's nice to experiment.
Kenny- Very true. Well, it means more meals that we can create right? =)
east meet west pasta!! what a great creation!! so long I didn't eat any char siew.now looking at your char siew make me drooling!! oh! thanks to remind me to participate pasta night again!!
ReplyDeleteGood tip on the plum sauce. Will try it next time!
ReplyDeleteThe char siew looks a bit weird. Do you slice it on your own? My mom teach me to cut vertical across the long lines you see on the pork fillet.
ReplyDeleteThis will improve the texture and easier to bite on.
Hmm...you got what I mean?
Haha, me had char siew wanton mee for lunch. ;) And then see your char siew greeting me. Hehe.
ReplyDeletei have never tried using roasted pork with fettuccine ;;much more the plum sauce. this is so brilliant idea!! i love it
ReplyDeleteYummy! Great combition! Good idea to stock up char siu and roast pork.
ReplyDeleteNever knew that char siew is freezer friendly!! Thanks for the tips. I loveee char siew, actually I can eat it just like that. :( That's such an embarrassing confession.
ReplyDeletebeachlover- Thanks! U hv to participate in pasta nights- it's a fun event!
ReplyDeletelyrical- =)
little inbox- What u r saying is to cut across the grain? Yeah, I get what u mean =) I didn't cut the char siew, I always ask them to do it for me.. so that it's even easier! =) It wasnt tough though. Very tender and lean.
sig- I miss char siew wanton noodles- esp the dry ones!
dhanggit- I'm glad u like it!! It's a good left over dish too.
precious pea- it is isnt it? Esp in Malaysia-plenty of that!!
Cecil- me too! It's very addictive.
ReplyDeletehahahah this a very original fuaion dish . . . . . lovely tender taste!
ReplyDeleteI love char siu!!! You have just convinced me to stock some this week ;-))
ReplyDeleteThis looks great!
ReplyDeleteI wish there was a really good Chinatown here in Halifax. I miss Toronto's Spadina Avenue. Don't think I can find any bbq pork here.
ReplyDeleteYour dish has me drooling. Thanks for sharing with Presto pasta Nights.
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ReplyDelete