Pasta Aglio Olio Torch Ginger Set
1 hour
1 Serving
The Pasta Aglio Olio recipe is known for its delicious taste using only a few basic ingredients. Typically, spaghetti is used as the pasta in this dish, but other types of pasta such as linguine or fettuccine can also be used.
Torch Ginger Flower or Bunga Kantan is an everyday ingredient that you will find in any Nyonya or Malay kitchen. Now we mix this special flower in our pasta set to bring the simple pasta dish to the next level.
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- Pasta Aglio Olio Torch Ginger
- Grilled Chicken
- Blackpepper Sauce
- Mushroom Soup
- Fruit
160g Papaya
Nutrition Value in 1 Serving
Calories
578.4 kcal
Carbohydrate
74.3 g
Fat
20.5 g
Protein
24.1 g
- Pasta Aglio Olio Torch Ginger
- Grilled Chicken
- Blackpepper Sauce
- Mushroom Soup
- Fruit
160g Papaya
Nutrition Value in 1 Serving
Calories
608.2 kcal
Carbohydrate
77.9 g
Fat
21.4 g
Protein
26.1 g
- Pasta Aglio Olio Torch Ginger
- Grilled Chicken
- Blackpepper Sauce
- Mushroom Soup
- Fruit
160g Papaya
Nutrition Value in 1 Serving
Calories
740.5 kcal
Carbohydrate
98.0 g
Fat
23.6 g
Protein
34.0 g
Pasta Aglio Olio Torch Ginger
| 1 tsp | Olive oil |
| 1 tsp | Chopped garlic |
| 1 tbsp | Chopped onion |
| 25 g / 2 pcs | Shitake mushroom, sliced |
| 1/2 pc / 5 g | Torch ginger, sliced |
| 3 stalks / 5 g | Daun kesom, sliced |
| 100 g | Cooked pasta |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| Some | Water |
- Heat oil, saute garlic and onion.
- Add sliced shitake mushroom, torch ginger and daun kesom.
- Add the pasta, AJI-SHIO® and TUMIX®.
- Add some water if needed, mix well.
Grilled Chicken
| 80 g | Chicken breast, slashed |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | Chili flakes |
| 1 tsp | Olive oil |
- Marinate chicken with AJI-SHIO®, TUMIX®, chili flakes and olive oil.
- Grill the marinated chicken on hot pan until cooked.
Black Pepper Sauce
| 1/2 tsp | Butter |
| 1/2 tsp | Minced garlic |
| 15 g / 1 tbsp | Brown stock powder |
| 100 ml | Water |
| 1/2 tsp | Crushed black pepper |
- Sauté garlic with butter.
- Dissolve the brown stock powder with water and pour into the pan.
- Add black pepper, stir well until the sauce thickens.
Mushroom Soup
| 100 ml | Water |
| 40 g | Shiitake mushroom |
| 1 tsp | TUMIX® Chicken Stock |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 200 ml | Low fat milk |
- Place water, mushroom, TUMIX®, AJI-SHIO® and thyme in a pot, bring to boil. Reduce heat to low and simmer around 5 minutes.
- Transfer to a blender or food processor, blend until smooth.
- Return soup to the pan, mix with milk. Ready to serve.
Pasta Aglio Olio Torch Ginger
| 1 tsp | Olive oil |
| 1 tsp | Chopped garlic |
| 1 tbsp | Chopped onion |
| 25 g / 2 pcs | Shitake mushroom, sliced |
| 1/2 pc / 5 g | Torch ginger, sliced |
| 3 stalks / 5 g | Daun kesom, sliced |
| 130 g | Cooked pasta |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| Some | Water |
- Heat oil, saute garlic and onion.
- Add sliced shitake mushroom, torch ginger and daun kesom.
- Add the pasta, AJI-SHIO® and TUMIX®.
- Add some water if needed, mix well.
Grilled Chicken
| 130 g | Chicken breast, slashed |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | Chili flakes |
| 1 tsp | Olive oil |
- Marinate chicken with AJI-SHIO®, TUMIX®, chili flakes and olive oil.
- Grill the marinated chicken on hot pan until cooked.
Black Pepper Sauce
| 1/2 tsp | Butter |
| 1/2 tsp | Minced garlic |
| 15 g / 1 tbsp | Brown stock powder |
| 100 ml | Water |
| 1/2 tsp | Crushed black pepper |
- Sauté garlic with butter.
- Dissolve the brown stock powder with water and pour into the pan.
- Add black pepper, stir well until the sauce thickens.
Mushroom Soup
| 100 ml | Water |
| 40 g | Shiitake mushroom |
| 1 tsp | TUMIX® Chicken Stock |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 200 ml | Low fat milk |
- Place water, mushroom, TUMIX®, AJI-SHIO® and thyme in a pot, bring to boil. Reduce heat to low and simmer around 5 minutes.
- Transfer to a blender or food processor, blend until smooth.
- Return soup to the pan, mix with milk. Ready to serve.
Pasta Aglio Olio Torch Ginger
| 1 tsp | Olive oil |
| 1 tsp | Chopped garlic |
| 1 tbsp | Chopped onion |
| 25 g / 2 pcs | Shitake mushroom, sliced |
| 1/2 pc / 5 g | Torch ginger, sliced |
| 3 stalks / 5 g | Daun kesom, sliced |
| 150 g | Cooked pasta |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 3/4 tsp | TUMIX® Chicken Stock |
| Some | Water |
- Heat oil, saute garlic and onion.
- Add sliced shitake mushroom, torch ginger and daun kesom.
- Add the pasta, AJI-SHIO® and TUMIX®.
- Add some water if needed, mix well.
Grilled Chicken
| 150 g | Chicken breast, slashed |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1 tsp | Chili flakes |
| 1 tsp | Olive oil |
- Marinate chicken with AJI-SHIO®, TUMIX®, chili flakes and olive oil.
- Grill the marinated chicken on hot pan until cooked.
Black Pepper Sauce
| 1/2 tsp | Butter |
| 1/2 tsp | Minced garlic |
| 15 g / 1 tbsp | Brown stock powder |
| 100 ml | Water |
| 1/2 tsp | Crushed black pepper |
- Sauté garlic with butter.
- Dissolve the brown stock powder with water and pour into the pan.
- Add black pepper, stir well until the sauce thickens.
Mushroom Soup
| 100 ml | Water |
| 40 g | Shiitake mushroom |
| 1 tsp | TUMIX® Chicken Stock |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 200 ml | Low fat milk |
- Place water, mushroom, TUMIX®, AJI-SHIO® and thyme in a pot, bring to boil. Reduce heat to low and simmer around 5 minutes.
- Transfer to a blender or food processor, blend until smooth.
- Return soup to the pan, mix with milk. Ready to serve.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
