Substitute…

My girl bought this pack of gluten-free corn and vegetable shells…

Gluten free pasta

…a long time ago when she thought she might be gluten-intolerant. We paid over RM1,000 for tests to be done – they had to send to KL and we waited quite a long time for the results. Thankfully, they came back negative and this pack of pasta had been sitting there all this while.

That day, she wanted to cook some creamy tuna pasta and seeing that it had not expired, she decided to use this. It was very nice, what she cooked that day even though I did feel that the texture of the pasta was a bit different, kind of coarse being made from rice – I guess they are as different as yellow noodles and  bihun.

There was some left over so the next morning, I decided I would use the rest as a substitute to fry à la char kway teow (fried flat rice noodles). Blame it on my OCD but I have this thing about seeing things sitting there idle for a long time especially when there is not very much of it left. At times, I would just take it and throw away.

These were the ingredients that I prepared…

Ingredients

– finely chopped garlic, thinly sliced chili, some prawns, lap chiang (Chinese sausage) also thinly sliced and as I did not have any taugeh (bean sprouts), I used cabbage instead, cut into thin strips. I cooked the shells for 9.5 minutes, following the instructions on the packet to the letter, drained and rinsed with room temperature water to prevent any further cooking in the residual heat.

I fried the garlic in a bit of oil till golden brown, added the chili followed by the prawns and the lap chiang and then, I added the pasta. I added a dash of soy sauce to give it a bit of colour and then, I added two eggs. Once done, I added the cabbage and mixed it thoroughly with everything.

Finally, I dished everything out onto a plate and garnished it with some chopped spring onions and fried shallots…

Served

…and served.

Yes, it…

Gluten-free corn & vegetable shells, ckt style

…was very nice despite the aforementioned difference in the texture (and taste) of the gluten-free pasta. I sure enjoyed it and I wouldn’t mind cooking it again this same way next time.

Author: suituapui

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

5 thoughts on “Substitute…”

  1. See a bit of everything makes a good plate of what you have whip out. Looks delicious. Nothing will go wrong if there is prawns. Enjoy ya….😋😋😋

    I usually scrimp on the ingredients, no need to put a lot,good also. My missus is the opposite so of course, her cooking is much nicer. Mine, cukup makan only. LOL!!!

  2. Looked good. You are sure a good cook.

    I never bought such gluten free shells. Those shells are good to be cooked in soup too.

    Yes, like noodles, they will depend on the soup you cook to put them in. Eeeee….I’m good, meh? No lah…can take good photographs only. LOL!!!

  3. Your fried pasta sure looks good! Is that your place mat or table cloth – the sheep designs. I like!

    Thank you, thank you! I thought so too. LOL!!!

    That’s a table cloth, side table size but I use it to cover my oven. From New Zealand…or was it Australia? Can’t remember who gave it to me now.

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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