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!

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!

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.