Steamboat Soup and Sauce: ideal for Friends and Family

the Steamboat setup

the Ingredients:

water

one cube for every jug of water (1.2 litres or so)

OR one Tom Yam soup cube (optional for tom yam soup)

2 spoons of concentrated chicken stock

chillies, oyster and tomato sauces

bird's eye chillies, crushed

sliced cilantro (coriander leaves)

garlic, crushed (optional)

 sesame seeds (optional)

handful of groundnut, crushed (optional)

How to Cook it:

the Soup (clear on the left and tom yam on the right)

1. add water and mix with the chicken cube, crushed. Add 2 spoons of concentrated chicken stock to taste. for tom yam soup, substitute chicken cube with tom yam cube. set ready in the multi cooker to boil.
2. mix the 3 sauces (chili, oyster and tomato), add 3 spoons of the soup. add crushed chillies and sliced cilantro. for a different taste, add crushed garlic, 1 spoon of sesame seed and crushed groundnut (it will be more concentrated).

 

 

Notes:

i got the idea for the recipe from my Mak Nah, in exchange for my Lasagna recipe. it's rather simple, really. but the suggestion for the things to ride the steam boat, ha, that needs more thinking, such so we will get a balanced meal.

you can try these, should mental blocks happen (as it happened to me):

baby carrots

variety of balls

broccoli, sliced

sliced crabsticks

enoki mushrooms

frankfurters, sliced

prawns, deshelled and deveined

white squids, sliced and cleaned

sliced shiitake mushrooms

beehoon, boiled first

wantan mee, loosened

kangkong (chinese water spinach)

spinach

quail's eggs

sliced meat (optional to be prepped with garlic and salt)

crabs, cleaned and crushed

baby sawi (park choy)

variety of dim sums

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!

Fussilini Pasta Olio Simplified

Notes:
it frustrates me when a notion  to cook something struck but i couldn't find the recipe in my (many) cook books. so i resorted to Google+ for the recipe just to know the gist and voila! the adventure for another campak-campak recipe begins. this time it's pasta olio :)

the Ingredients:

1 medium bowl of fussilini or easily known as spring pasta

other type of pasta to choose if you run out on fussilini

deshelled and deveined prawns. many of them to increase the seafood presence and taste

3 spoons of olive oil

4 garlic, smashed

i usually use chicken granules but this recipe should require anchovy granules instead as it's a seafood dish

mixed herbs to give you that Italian taste

sliced frankfurters (optional)

dash of ground black pepper, to taste

half spoon of salt

sliced black olives (optional)

many type of fish balls to choose (optional). to be sliced

sliced broccoli (optional)

sliced capsicum of different colours

handful of sliced small tomatoes, according to preference

dashes of grated parmesan to garnish. Where can i find this bottled grated parmesan ek?

chili flakes to garnish. I use DP flakes to save money, heh!

How to Cook:

1. boil the fussilini (or other pasta of your choice) in clear water with 1 spoon of olive oil and half tea spoon of salt, according to how much pasta you use. in my case, it's for a medium-sized bowl enough for 2 people. set aside the pasta once it's fully cooked. should take no more than 10 mins. strain the pasta.
2. heat the pan with 2 spoons of olive oil and mix with 4 smashed garlic. the number of garlic is up to you, i usually prefer more garlic in my cooking.
3. once the aroma wafted, mix the deshelled and deveined prawns. add like 6 prawns or more for more seafood taste. as the prawns turn yellow, add dash of black pepper powder and anchovy granules. mix with half teaspoon of salt and dash of mixed herbs.
4. add optional stuffs like sliced broccoli, black olive, fish balls, frankfurters. stir evenly.
5. mix with the strained pasta. add sliced capsicum and small tomatoes. stir till evenly cooked.
6. turn off the fire. garnish the pasta with grated parmesan and chili flakes. ready to eat!

Nasi Goreng Lada Hitam dengan Sotong (Black Pepper Fried Rice with Squid)

(gambar cilok dari sini)

the Ingredients:

precooked white rice

Black pepper fried rice powder mix

1 egg

chicken granules, according to taste

half cup of mixed vege, more if preferrable



chopped chillies in 2 spoons of soy sauce



2 spoons of Oyster sauce

fresh green salad for deco

sliced squids

3 spoons of olive oil for the health-cautious. cooking oil for others

How to cook:

1. heat pan with olive oil. mix with sliced squids and mixed vege.
2. add dashes of chicken granules and oyster sauce. add egg.
3. once the aroma wafted, add rice and the black pepper fried rice powder mix. stir like crazy (heh!)
4. add chopped chillies in soy sauce. stir evenly.
5. decorate with fresh green salad in a plate. siap!

Notes:
the recipe is common enough but is simply delicious, should you ever run out of onions and garlic.

if you don't have the fried rice powder mix, you can substitute it by simply adding ground black pepper powder and chicken granules for taste. however, the taste shall vary a bit.

squids can also be substituted with chicken or prawn or ikan bilis. if you use chicken, just use less oyster sauce.

enjoy trying!