Braised Lamb Shank

Braised Lamb Shank – 炖羊腿

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.

Beef Ragu Penne Pasta – 牛肉拉古酱意大利面

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.

Chilli Crab Linguine – 辣椒蟹意大利面

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.

One Pot Tomato Basil Pasta – 一锅意大利面

The idea of One Pot Pasta caused a huge stir all over when Martha Stewart first published that recipe back in 2013. It rethinks the traditional way of cooking pasta, and makes it an easy must have for any home cook… so that’s why we decided to attempt this too.

Chorizo Ravioli

We made the choice of using simple tomato sauce to compliment the chorizo sausage that we got for this – which was rather delish. If you are to try, BE VERY DELICATE with the ravioli, and that when cooking them the do not break, so as to keep the meaty taste within these happy pouches. (We broke a couple and those were rather diluted, sadly)