Meatballs Sos Lada Hitam - Nikmat Atas Dunia!

Bahan-Bahan:
4 sudu buttercup
20 biji meatballs (jenama Azmy dan Marina best!)
3 sudu sos tiram
3 sudu lada hitam kisar kasar
200 ml susu segar
2 sudu tepung gandum
3 biji cendawan butang dicincang halus
1/2 biji bawang holland dicincang halus
1/2 kiub ayam
1 sudu kicap

½ sudu mixed herbs secukupnya 
1/2 batang lobak
brokoli
2 biji kentang sederhana besar direbus

Cara-cara:
1. Defrost meatballs dulu.
2. Cairkan 1 ½  sudu butter dalam kuali.
3. Masukkan meatballs dan tambah air sehingga meatballs separuh tenggelam.
4. Tambah 1 sudu sos tiram dan 1 sudu lada hitam.
5. Kacau. Tutup api bila air kering dan meatballs nampak keemasan (caramelized).
6. Dalam kuali yang lain, cairkan 2 ½ sudu butter.
7. Tumis bawang sampai layu.
8. Masukkan 2 sudu lada hitam. jika suka pedas, boleh tambah lagi semahumu.
9. Masukkan susu dan tepung gandum. Kacau sehingga sebati.
10. Tambah 2 sudu sos tiram, kicap dan kiub ayam.
11. Masukkan cendawan butang yang telah dicincang.
12. Masukkan mixed herbs dan kacau.
13. Setelah sos pekat, tutup api.
14. Potong lobak dan brokoli hampir sama besar.
15. Stimkan lobak dan brokoli sehingga hampir layu.

16. Potong kentang rebus kepada 6 bahagian.
17. Hidangkan.

Nota:
1. Bawang yang ditumis pastikan tidak terlalu garing kerana nanti akan sebabkan kuah rasa pahit sikit.
2. sekiranya suka sos cair, boleh tambah sedikit air. jika suka lagi pekat, tambah sedikit tepung jagung yang telah dilarutkan.
3. kalau nak guna kuali yang sama bagi meatballs untuk masak sos pun boleh sebab base dia sama je.
4. saya guna microwave untuk stim sayur. pastikan masukkan sayur tu bersama sedikit air ke dalam microwave selama 2 minit agar sayur jadi crunchy.
5. kentang boleh distim guna microwave selama 5 minit. masukkan sedikit air sehingga tenggelam separuh kentang tu supaya dia tak kering.
6. kalau nak sayur tu tak rasa tawar, boleh tabur Ajishio atau serbuk perasa.

Bon Apetit!

Kerabu Mangga membangkit selera!

Bahan-bahan:
4 biji bawang merah dihiris
4 biji mangga putik
4 sudu kacang tanah digoreng tanpa minyak
3 sudu udang kering
2 ulas bawang putih dihiris hancur
2 sudu minyak
3 sudu cuka
1 biji limau nipis diperah
5 biji cili padi dihiris
2 sudu sos ikan
garam dan gula secukup rasa

Cara-cara:
1. Goreng kacang tanah tanpa minyak. Bila garing, angkat dan tumbuk sederhana hancur bersama udang kering.
2. Goreng bawang putih sehingga garing dalam minyak. Asingkan dari minyak.
3. Parut mangga putik dan gaul dengan cili padi dan bawang merah yang telah dihiris.
4. Campurkan dengan bahan yang ditumbuk dan bawang putih goreng.
5. Tambah perahan limau nipis dan cuka.
 6. Perasakan dengan garam dan gula.

Nota:
1. Boleh tambah tomato hiris untuk rasa lebih masam
2. Hirisan daun ketumbar juga boleh menambah rasa Thai pada kerabu
3. Tumbuk kacang jangan terlampau hancur. Ala-ala crunchy ok lah.
4. Mangga jangan pilih yang lembik. Kalau tekan-tekan masih anjal itu cun nak buat kerabu.
5. Nak bagi cantik lagi boleh tambah lobak parut dalam setengah batang gitu.

Bon apetit!

Creamy Mac and Cheese

Bahan-Bahan:
200 g Makaroni
1 tin Herb and Cheese Prego Sauce
10 Udang Saiz XL disiang butterfly shape
5 Cendawan Shitake dihiris-hiris
250 ml Low Fat Milk
5 Tomato Ceri
10 Kupang (Mussels)
3 Cheddar Cheese Slice
Limau Kasturi (untuk hilangkan hanyir kupang)
Lada Sulah
Garam
Mixed Herbs
Daun Parsley
Cajun seasoning
Minyak Zaitun

bahan shortcut, hahaha

Cara-Cara:
1. Rebus Makaroni dengan sedikit garam dan sesudu minyak zaitun. bila masak, toskan.
2. Rebus kupang yang telah dicuci dengan limau kasturi untuk hilangkan hanyir. Air sekadar tenggelam kupang tu. Tambah sedikit garam. padamkan api bila kupang semua terbuka. Asingkan isi dari kulit.
3. Tumis udang, cendawan shitake dan isi kupang dengan minyak zaitun.
4. Bila udang dah perang, masukkan sos Prego. Kalau nak berkuah lebih, tambahkan sedikit air dalam tin Prego tu dan tuang.
5. Masukkan susu, lada sulah, garam dan mixed herbs. Masukkan Makaroni dan kacau.
6. Bila menggelegak, masukkan cheddar cheese slice. Kacau.
7. Bila cheddar cheese slice tu cair, masukkan tomato ceri yang telah dibelah dua. tutup api dan hidangkan dengan daun parsley dan cajun seasoning.

Nota:
1. Kalau guna 200g makaroni dan 1 tin Prego Sauce tu cukup untuk 4 orang makan.
2. Kupang perlu dicuci betul-betul. Untuk hilangkan rasa berpasir, rendam dalam air selama 10 minit. Untuk hilangkan hanyir, cuci dengan limau kasturi.
3. Tomato ceri ni perlu sebab nak hilangkan rasa muak makan mac n cheese yang amat berkrim ni. kalau tak nak berkrim sangat jangan masukkan susu. cukup sos prego tu je.

oh sedapnya!

Serawa Durian: lemak berkrim disukai ramai

Bahan-bahan:
Dua biji durian
Garam
2 ketul Gula melaka
Sekotak kecil santan

Cara-cara:
1. Panaskan santan
2. Masukkan separuh sudu kecil garam dan gula melaka. Kacau sentiasa.
3. Masukkan durian dengan biji. Kacau.
4. Tutup api apabila isi durian telah sebati dgn santan sehingga pekat.  

Nota:
Boleh dicicah dgn roti atau makan dgn pulut. 
Jika ada daun pandan, boleh masukkan utk wangi.
Kurangkan gula melaka kalau kurang gemar manis.  

My Mom's favourite Prawn Noodle !

Mee Udang, captured straight from my pan

the Ingredients:

2 spoons of oyster sauce

3 spoons of fried sliced onions

1 packet of mee bandung paste (optional)

1 packet of Mi Udang paste

cauliflower, quartered and sliced

citrus lime (kasturi)

different type of fishballs, halved

1 packet of yellow mee

white oyster, sliced

satay paste (optional)

baby sawi (kai choy)

fried tofu puffs

prawns, a lot!

half of garlic clove, crushed

sliced carrots

bird's eye chillies, chopped

2 spoons of honey

3 chopped chilli

3 glasses of water

2 hard boiled eggs, sliced

peanuts to be fried

salt, to taste

seasoning, to taste

How to Cook it:

1. clean the prawns. devein the prawns and remove its heads and shells.
2. the heads and shells are boiled for a few minutes. blend it to small pieces and put aside.
3. add 3 spoons of oil into the pan. fry the crushed garlics.
4. mix the prawns into the pan, add a dash of seasoning and salt.
5. as the prawns turn into gold, add the fishballs and fried tofu puff.
6. add cauliflower, carrots and kai choy stems.
7. add 2 spoons of honey, chopped chilli and bird's eye chilli.
8. add mi udang paste together with mee bandung paste (optional). stir evenly.
9. add the blended mixture to sweeten the deal. mix the yellow mee.
10. add satay gravy paste. stir some more.
11. add kai choy leaves and sliced oyster mushrooms with 2 spoons of oyster sauce.
12. add a handful of fried onions, squeeze some citrus lime and garnish with sliced boiled eggs. done!

Notes:
My mom really loves this recipe. and it's actually a mix edition of Mee Rebus and Mee Udang, though i think the appropriate name is mi udang. if you don't have a satay paste, you can substitute with fried peanuts to be blended together with the prawn's head and shell. or the leftover satay gravy can also be used. jimat, heh!

Bolognaise Lasagna: a true Campak-campak Experience

Notes:
quite a feat, 2 back to back Italian dishes in a week. seems like shahsulong really enjoys cooking :)

as a rule of the thumb, i do refer to other recipes before starting on my culinary adventure. and even though i'm quite an amateur in cooking up dishes, one thing i know i excel in is the Bolognaise sauce. yang tu tutup mata pun also can cook one! so this lasagna thingy is made easy by that fact, the red sauce is definitely bolognaise, only less thick (i use only 2 packets of mushroom soup powder and add more water). the white sauce, well, memang a campak mencampak feat.

Alhamdulillah, it turned out all right :pat-patontheback:


the Ingredient:

olive oil to thinly coat the container base

ingredient for red sauce can be done according to here. just need not put meatball and make it less thick.

as for the white sauce:

full cream milk - ready to drink

1 quarter of butter

3 spoons of flour

1 packet of parmesan cheese - more the merrier

How to Cook:

1. heat the oven to 180 degree celcius
2. prepare the red sauce
3. in another pan, heat with butter
4. as the butter melts, add on the flour. stir like crazy
5. add on the full cream milk, stir with parmesan cheese until it becomes thickened. the sauce is ready.
6. take the container, add a thin coat of olive oil to its base
7. put the lasagna sheets to cover the base. lace with the red sauce, amply.
8. cover with another sheets. i prefer a zig zag setup, as if you're laying bricks. coat with the white sauce. add another sheets and cover with the red sauce.
9. the top of the lasagna shall be a lot of red sauce and sprinkle with a handful of grated parmesan cheese
10. bake in the oven for full 25 mins. if you had a very large lasagna, bake it until some oil appear on the top.
11. to ensure a very moist lasagna sheet, make sure the red sauce is not that thick from the beginning. it will help make a moist lasagna dish.
12. siap!

there you are, happy eating!

yummeyh!

Spaghetti Bolognese Sauce

Spaghetti with Meatballs in Bolognese Sauce

What's the Ingredients:

400g of minced meat

1 spoon of mixed herbs/oregano

5 diced garlic

1 diced capsicum (optional)

2 spoons of Nando's Hot sauce

a dash of mixed herbs powder

2 packets of  instant mushroom soup

a dash of chicken granules

1 tin of baked beans (optional)

a dash of salt

1 tin of sliced button mushrooms

1 sliced carrot

2 chopped fresh tomatoes

2 tins of plain water

500g of pre cooked meat balls (optional)

chilli sauce and tomato sauce

a dash of black pepper powder

3 big spoons of olive oil

How to Cook:

1. Heat the olive oil with diced garlic. once the aroma floats, put in the the minced meat and stir evenly. add  chopped fresh tomatoes.
2. Add dashes of black pepper powder, salt and mixed herbs powder. Put 1 spoon of mixed herbs a dash of chicken granules. usually if i used chicken granules, i tend to lessen the amount of salt, sometimes i don't add it at all just to have a less salty sauce.
3. Add water sparingly to even out the taste. add chilli sauce, tomato sauce and 2 spoons of Nando's Hot sauce. if you prefer it to taste much hotter, do add capsicum and adjust the sauces to reflect your preference. Nando's sauce will give the tangy taste and it must be added carefully so that it won't ruin the general taste of the bolognese sauce.
4. Add sliced button mushrooms and carrots. if you prefer a more filling bolognese sauce (or if your minced meat is not enough), do add baked beans or meat balls. i usually microwaved the meat balls for 2 mins first so that it won't taste raw.
5. As the sauce simmer, add the instant Mushroom Soup. this will thicken the sauce. if you prefer a thick sauce, you might want to add an additional packet.
6. Leave the sauce on the stove for 5 minutes so that the taste will blend nicely. and it's done!

Servings: 10 - 15 people

Preparation time: 30 mins

Note:

This is my favourite dish in case friends drop by short noticed. it's simple to prepare. In 6 easy steps, basically I'm just throwing the ingredients and mashing it up in the pan to create a signature dish. To me it is cost-saving as i don't have to use instant bolognese mixture which is a bit price-y and available in bottles/packets. no cheese is added either but the cheaper instant mushroom soup often came with cheese in it.