It's pasta with a bright pop of the famous Korean pickled cabbage - and it's lip-smackingly delicious! That's especially if you love the sourish, spicy taste of kimchi. It’s really easy to make and perfect for those busy weekdays where you just want to tuck into a hearty meal at the end of the day without sweating over it. Every ingredient from the bacon to parmesan cheese to mushrooms is brimming with umami flavors, lending both taste and texture to this simple dish.
Anytime's the meal for a punchy, umami-hit laksa seafood pasta that smells heavenly. Fleks of red chillies add just a tad of heat to the mostly fresh, zingy and lemongrass-ginger-spring onion based mussel laksa. Thicker pasta strands do well here, with this recipe using linguine as its choice. The shorter, bow-tie pasta, Farfalle, also works as you'll be able to spoon it up with the bit of seafood gravy.
Seafood, spice and pasta is the perfect busy day combination that will appease any spice lover. Yuda Bastara uses heaps of green chilies or cabai hijau, an everyday condiment in Indonesian cuisine, to bring a refreshing oomph of heat to the usual pasta plate. Lime too, livens it up with a slight tarty, zesty taste. You can always take the heat down a notch by using less, so you don’t sweat too much over your dinner while coating your spaghetti or fettuccine with a slurp-worthy dose of Asian spices. Garnish with extra herbs or grated parmesan cheese on top and you’re all set to dig in!
Kung Pao chicken and spaghetti make a fine pair, as Malaysian chef Ili Sulaiman shows. The classic Sichuan kung pao base of mushroomy oyster, savory soy and brown sugar for caramelization is quickly tossed into chicken chunks and fried to perfection with cashews, garlic, ginger and dried chilies for a sniff of heat. The last step is a swirl of pasta into the same pan - make sure you coat every strand with it and slurp up - it’s addictive. Leave out the chilies if you want it without spice.
Jollibee’s sweet ketchup spaghetti was Anton Amoncio's childhood favourite of his, as with many other kids here in the Philippines. Now, inspired by that taste of his youth, he replicated the classic spaghetti from this homegrown fast-food chain. Most would not know, but the signature taste of ketchup here is not squeezed from tomatoes, but from bananas, then blitzed with vinegar and spice, and dyed red into what’s known as banana ketchup. The fruity sauce is typically topped on hotdogs and hamburgers in the Philippines, and the star of the beloved Jollibee spaghetti.
This plant-based miso ramen recipe is easy to put together at home anytime, thanks to a wonderful noodle hack that turns angel hair pasta into chewy, silky ramen noodles, as Sarah Huang Benjamin shares. Paired with the flavourful, warming, creamy broth, this is comfort food at its finest.
Let's be honest, not all fusion dishes work. Most go overboard, with flavors that clash rather than complement. Our Salted Egg Butter Prawn Pasta goes overboard in all the right ways, creating the perfect fusion of East meets West. Silky, buttery pasta with Asian salted egg flavors, with a sweet garlic and curry undertone. One warning, regular pasta seems a lot more boring after you make this easy to prepare dish.
Make no mistake, this is pasta, Italian-Chinese style. Michelle Lean is all love for this elbow macaroni recipe, which comes straight from mom. She says it reminds her of her childhood. Besides soya sauce, the Chinese part of it is in the preserved Chinese cabbage and hot fried shallot oil, which gives this soup a soothing, steaming fragrance. It gives as much joy as a pasta e zuppa di pollo(chicken soup with pasta)!
Not just spaghetti, the thick cream sauce goes on beautifully with the twisty curls of fusili, which is often used to "catch" sauces and bits. Delicious, creamy and packed with bold flavours, this Mala Seafood Cream Spaghetti has everything you love in pasta –spaghetti with fresh seafood and mushrooms covered in a rich creamy cheesy sauce! The best part of this dish? It is an ideal quick and easy dish great for a busy workday meal, and fancy enough impress at a dinner party.
In under an hour, stir fry a brothy, caramelisy beef spiced melt, and tuck it all under soft sheets of lasagne. Using the typical flavour-packed rendang herbs and spices of galangal, turmeric, lemongrass, ginger and garlic, blend and stir-fry it all with minced meat. The tough part's done, now lay it all out in between store-bought lasagne sheets and pop it into oven with twin cheeses of mozzarella and parmesan for the savoury bite and chew, that meets the sweetness of this South East Asian curry stew.