Thursday, May 25, 2017

Recipe: Hakka Mee Pasta

A few months ago, I received an email from Filippo Berio asking if I would be interested to join their Food Lovers Campaign. Filippo Berio is the Number 1 olive oil brand in UK and US, and is a brand I have used in my kitchen, to cook pasta, steaks or prepare salad dressings.

For the campaign, we were tasked with creating a recipe, with Filippo Berio Olive Oil as an ingredient. Hence, I decided to create a dish which brings together local flavours of Malaysia as well as Italy - The “Hakka Mee Pasta”.  This dish is inspired by Hakka Mee, which originates from my hometown of Seremban, consisting of noodles with minced pork, spring onions and pickled green chilli. I have substituted our local flat noodles (mee) with Italian pasta. 





For this dish, you can use either spaghetti or tagliatelle. I chose spaghetti as it's BabySumoKids favorite type of pasta. Filippo Berio olive oil is an excellent olive oil with a mild taste and golden colour, suitable for cooking and pasta. The minced pork is sauteed with garlic and olive oil, and simmered in chicken stock to create a flavorful sauce for this dish. Toss the pasta in the sauce, and serve with fresh basil and pickled green chilli. Everyone in my family loved this, so I'll definitely be making it again :)







Hakka Mee Pasta
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 12 minutes
Serves 4

Ingredients
350g spaghetti
200g minced pork
4-5 tbsp Filippo Berio olive oil
4 cloves garlic, finely chopped
1/4 cup chicken stock
1/2 tbsp light soy sauce
Freshly ground black pepper

To serve
Fresh basil, thinly sliced
Pickled green chilli or jalapeno



1. Bring a large pot of salted water to the boil over medium high heat. Once boiling, add pasta and cook for 8-10 minutes, until al dente.

2. In a large frying pan or wok, heat the olive oil over medium high heat. Add the garlic and saute for about 1 - 1/2 minutes, until lightly golden.

3. Add the minced pork and saute for about 3-4 minutes until cooked through, then add the chicken stock and simmer over medium heat for another 3-4 minutes. Taste and season with light soy sauce and black pepper, as necessary.

4. Add the cooked spaghetti from Step 1 into the minced pork sauce and toss until well-coated.

5. Serve immediately, and garnish with thinly sliced fresh basil and pickled green chilli.

Note: You may substitute pickled green chilli with pickled jalapeno. For kids, you may omit the pickled green chilli and serve with grated Parmesan cheese instead.





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1 comment:

  1. I can try this with the dried kolo mee they sell here - may be able to replicate the real thing.

    ReplyDelete

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