What’s left…

I got these organic wholemeal spirals from my cousin in Brisbane, Australia and Melissa used most of that to cook her pasta dish while she was home for the mid-semester school break…and I still had some prawns in the freezer from that time when I cooked my own Sarawak laksa so I decided to use what’s left to cook something for breakfast.

These were the ingredients I used…

Char pasta - ingredients

…plus some dark soy sauce and sugar and of course, the prawns as well…

Char pasta - prawns

I boiled the fusilli till al dente and drained before adding the soy sauce and a sprinkling of sugar to counter the salty taste plus a bit of my missus’ pounded chili since the sliced ones were absolutely hopeless – not spicy at all and good only for colour and decoration…and mixing everything together well…

Char pasta - pasta, boiled

I fried the chopped garlic in a little bit of oil till golden brown…

Char pasta - step 1

…and then I threw in the prawns and the sliced chili…

Char pasta - step 2

When the crustaceans were sufficiently cooked, in went the pasta…

Char pasta - step 3

…and after mixing everything together and frying for a bit, I cracked the eggs…

Char pasta - step 4

…and added those as well. Once done, I mixed the chopped spring onions with all that was in the wok…

Char pasta - step 5

…and it was done!

I dished everything out onto a plate…

Char pasta 1

…and served.

Yes, it was something like char kway teow (fried flat rice noodles) and if I had some taugeh (bean sprouts), I would have added some too to make it a whole complete dish by itself…

Char pasta 2

Personally, I do feel that kway teow is nicer but this is also good especially when that is all there is in the house…or when you see it lying around and would like to use up what’s left once and for all.

Need extra protection, anybody? How about trying this?
Thank you so much, missyblurkit, for the free one-year trial pack – the courier service guy just delivered it right up to my doorstep yesterday…

Norton 360

Much obliged…

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

21 thoughts on “What’s left…”

  1. Oh yang ni my favorite! But i always go for spaghetti, easier for me haha, but i cooked roughly the same way too, just minus the soy sauce and add in some italian herbs

    Fried? Or you just cook the sauce and toss. My daughter prefers it like that, not fried like this.

  2. Thought you cooking pasta, how come dah jadi char kway teow? But looks good leh !

    Pasta, Malaysian-style. I would do it this way overseas – can’t get fresh kway teow there.

  3. I usually fry my macaroni this way. Like char kuaw tiaw.

    I need that extra protection too! I mean my laptop. πŸ˜‰

    I used to fry macaroni like this too but my girl did not like it. Can have fried macaroni ckt-style at Sugar Bun actually, nice also…but my girl would never order that. She prefers pasta…served like pasta. 😦

    You need protection? Multi-device…good for three, if I’m not mistaken though I do not know how to go about it. Yet to open and see…

  4. oh, pasta a la CKT, haha!! i like that, actually it’s nice too..
    and you also got that Norton 360 Multi-Device Antivirus, oh, cool~~ πŸ™‚

    You got one as well? Haven’t opened yet, yet to try and see. Hmmmm…my girl would not want pasta like this – that was why I did not wait till she was home for the weekend before frying.

    1. no i don’t.. because Hayley blogged about the same thing, so i used the word “also”, haha!!

      Oh, I see… Have not been blog-hopping cos I’ve been blocked. Bought RM50 extra 5GB bandwidth, all ok, charged for it…and then I found that they’ve put me on throttle. Called to complain, went to the office here…and to no avail. I hear they’re having problems due to their “system migration” since the 11th. Have to wait till the 18th, fresh allocation of the usual 6GB. Worse thing is, it’s all auto…and they have auto-charge, no auto-refund. Wasted, my RM50!!! 😦

  5. Ahhh, chinese style fusilli.. I like.. Sometimes, I cook chinese style pasta too, when I’m tired of western style (normally I just chuck in a can of Campbell cream of mushroom or whipping cream). I fry the spaghetti with meat and vegetables, added some oyster sauce.. Simple only..

    Yet to try with the IKEA meatball sauce…but I think if it’s pasta with meatballs, my daughter would prefer it with bolognese sauce.

  6. Would love to see your own recipe book in future. Why don’t you work for it? You have all of our supports! πŸ™‚

    Aiyor….my simple, kampung recipes, you think people will want to buy kah? Later, do bankrupt business how? πŸ˜€

    1. aisay…how come i dun hv norton gehhhh

      Dunno! Actually, I don’t even know how I came to get one myself. Maybe I commented in her blog post on this, I can’t remember. Too many blogs, can’t possibly remember all.

  7. I would like it to be done this way rather than with all the saucy thingy like when my son prepares it. I bet that is the way youngster would prepare the pasta. Better still if got taugeh…

    You are just like my missus. I don’t think she enjoys those pasta dishes with sauces, especially the rich, creamy ones…but since the daughter likes, just eat lor…what to do? I’m ok any which way – you know lah tong sampah, everything and anything goes. πŸ˜€

  8. Fusion food πŸ‘.
    I love all kinds of pasta, but yet to try any wholemeal ones..wonder if they taste any different?
    My kids also love pasta. I have few types on standby in my kitchen – spaghetti, angel hair, elbow, spiral. Sometimes I cook the western style, other times the Asian stir-fry version. But they prefer western bcoz can put in loads of cheese! πŸ˜‰

    They don’t taste in any way different but I find this one a bit firmer, harder than usual. Something like the difference between hor fun and our kway teow. Basically the same. Wow!!! All that pasta at home. Usually we eat out or when we feel like cooking our own, then only we’ll go and buy.

  9. Interesting, never thought of they can mix it together!!!

    Can. Pasta = noodles = pasta. They say Marco Polo brought the idea back from China.

  10. Char Pasta! It actually looks very tasty, I like the colour πŸ™‚

    Nicer when I last fried pasta using macaroni. Maybe it had something to do with it being wholemeal but it was good.

  11. Chinese and western fusion? Good idea to cook like that too.. I have a packet of spaghetti noodles in the house but I don’t feel like cooking the prego etc etc.. maybe I will do chinese style… add in meat and prawns and vegetables… πŸ™‚

    Go ahead! Pasta is noodles, anyway – more or less the same.

  12. Fusion pasta! I sometimes uses macaroni to do goreng goreng oso. Add in minced pork, etc and use oyster sauce as flavoring πŸ˜‰

    Yes, I’ve used macaroni before – very nice…but my daughter did not like it very much. She said she would rather have pasta like how pasta should be…or char kway teow, no fusion business. Tsk! Tsk!

  13. Nice work! Seldom have fusili since it’s thicker and takes more time to cook. I find it interesting that you usually mix the seasoning (soy sauce, etc) to the noodles before frying them. Noticed you did that with bihun too! I usually only add in seasoning when the noodles are in the wok but your method looks more hassle free. Will try it out next time!

    I learnt that from a Malay friend – saves the trouble of having to try and spread it evenly when frying. With bihun especially, it will end up all broken…and yet some parts are darker than others still. 😦

  14. Interesting and look very easy, i want to try too. Always want to try to cook fusion style with pasta, but don’t know how. And i just learn another way in another blog, tossed it with Bovril.

    Nice? Maybe I can try that too – I’ve lots of Bovril in the house. πŸ˜‰

  15. Can’t go wrong with Garlic! You know I LOVE it πŸ™‚ ALso really love the green from the onions, there! Very nice!

    The colour fades upon cooking/boiling though. Best to just add and mix and dish out…or use for garnishing, to retain the nice green colour.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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