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#SCSCookIt | Have you planned your festive dinner menu? Add this dish into it! Serve this delicious Soy Sauce Butter Pasta during your Chinese New Year feast. Try this recipe now! Ingredients 10 oz. dried pasta of your choice (we used thin spaghetti) Olive oil 8 oz. shrimp, peeled, deveined, and thoroughly pat dry 2 cloves garlic, minced 2 shallots, minced 8 oz. shiitake mushrooms (about 10-12), thinly sliced 1/3 cup white wine 3 tablespoons soy sauce (salt levels vary across different brands. Try to find a low sodium version) 3 tablespoons SCS Unsalted Butter 1/4 cup chopped parsley 1/3 cup grated Parmesan cheese Salt and pepper Directions Bring a pot of water to a boil for your pasta. Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside. Reduce heat to medium and add the garlic and shallots. Sautee until beginning to caramelize, about 2 minutes. Add the sliced mushrooms and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil. Boil pasta according to package directions, drain, and reserve a cup of pasta water. Deglaze the mushrooms with white wine and cook for another two minutes, until most of the liquid has evaporated. Add the cooked pasta, soy sauce, and SCS Unsalted Butter to the pan and toss until the butter is melted. Add the shrimp, parsley, and Parmesan, and give everything a final toss. Loosen it up with a bit of your reserved pasta water if needed. Add salt and pepper to taste (remember that soy sauce is quite salty, so you may not need any more salt at all), and serve. Credits: Thewoksoflife #foodstagram #foodgram #sgfoodie #butter #foodporn #instafood #recipe #yummy #delicious #singaporeinsiders #sgfood #sgfoodie #igfood #sgdessert #sgdesserts #igdessert #heartymeal #happynewyear #2018 #happynewyear2018 #cny2018 #happychinesenewyear
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#SCSCookIt | Salted Egg Yolk is a flavour that has recently been popularised and is well-loved. Serve this delicious medley of crab and salted egg yolk during your Chinese New Year dinner to impress your guests. Try this simple recipe now! Ingredients 2 crabs (750 g each), use live mud crabs 5 salted egg yolks (raw), from wet market 2 tbsps vegetable oil 20 g chopped garlic 4 chilli padi, optional 1 stalk curry leaves (optional) 1¼ tsps white pepper powder 100 g SCS Unsalted Butter Directions Kill live crabs by piercing the underside of the belly. Drain off urine. Remove twine only when crabs stop moving. Pry off the shell. Chop the body into two, remove internal organs and crack claws in a pestle and mortar for quicker cooking and easier eating later. Keep chopped-up crabs in the chiller, covered, not more than 1 hour. Put 2 cups water in a two-tier steamer. When water boils, place crabs in top layer for 7 to 8 mins over high heat till shells turn red. In the meantime, crack open raw salted eggs and drain off whites. Salted egg yolks are not as runny as normal yolks; mash with fork. In a large wok, heat 2 tbsps. cooking oil on high heat. Add chopped garlic and stir-fry till fragrant, about 2-3 mins. Add chilli padi and curry leaves (plucked from stalks) and stir-fry for 20 secs over medium high heat, till chillies and leaves are lightly crispy. Add mashed egg yolk and pepper. Next, add SCS Unsalted Butter and fry till foamy, 4-5 mins. Add steamed crabs and fry till they’re coated with yolk, about 4 mins. Credits: Womensweekly #foodstagram #foodgram #sgfoodie #butter #foodporn #instafood #recipe #yummy #delicious #singaporeinsiders #sgfood #sgfoodie #igfood #sgdessert #sgdesserts #igdessert #heartymeal #happynewyear #2018 #happynewyear2018 #cny2018 #happychinesenewyear
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