Love seafood AND pasta at the same time? We have just the thing for you today! First we heat the pan up, then start off by cooking the sauce. After we saute the onions and garlic we then add oregano, cumin powder and chili flakes, finally adding canned diced tomatoes and San Remo’s Sundried Tomato […]
Lobster Bisque might seem like a demanding dish to make, but you can now easily whip up your very own restaurant quality soup right in your kitchen! It might be rather time consuming when you start with a live lobster, but there are tons of flavour in that shell. For a flavourful lobster bisque, it is about the broth, so don’t forget to set aside those shells for your stock.
In Singapore, spaghetti can be a versatile ingredient, and with this recipe we recognise that it is even more so with this simple squid ink pasta recipe. This is a relatively simple recipe that can be performed in a little under an hour.
Crispy back bacon was used that extra crunch, while using the bacon fats are used for poaching the garlic. A well was also created to add a freshly cracked egg, and to top things off we used truffle oil for drizzling over the pasta, followed by even more Parmigiano cheese!
Time to treat your taste buds to exciting flavours of the sea with this delightfully simple Italian classic! This elegant seafood pasta dish should be kept as simple as possible to retain those natural briny juices of the clams; it would be unfortunate to lose them along with other flavours.
Combining the soft milky taste of mozzarella, the crumbly umami of parmesan, and the sharp tang of cheddar, our Triple Cheese pasta will make your taste buds dance in delight! The rich Italian flavours of the cheeses are delicately balanced out by the slightly salted San Remo elbow pasta we used in the recipe, to give you a mouth-watering dish that both adults and kids can’t get enough of.
Great for the whole family, and easy to make, this recipe is one for everyone including the picky eaters! Seasoned chicken breasts coated with breadcrumbs and Parmesan cheese is a perfect combination that is really addictive.
Falling off the bone tender – that’s how we all love our Lamb Shanks.
In our recipe, we have our shank seared in a pan before braising it in red wine on a low heat… slow and steady until it becomes fork tender! We also use lemon and parsley to make the Gremolata, a chopped herb condiment which cuts the richness of the meat.
Ragu may sound like an intimidating name for a dish. But fret not, it is an absolutely simple one-pot stew that everyone can make.
The main ingredient is beef chuck which is a tough and flavourful cut of beef, slow-cooked to perfection using San Remo sauces. We added sundried tomatoes, onions and a classic combination of celery and carrots for that subtle sweetness.
We decided to jump on the mod-sin cuisine bandwagon by using an iconic local dish – Chilli Crabs!
Who would have thought that it would be a perfect marriage between Singaporean Chilli crabs and pasta? The sweet, spicy and luscious sauce coats itself on every strand of linguine. In this case we used San Remo’s linguine, which has a nice thin, ribbon style to take in the crabby goodness.