My New Step - Online Recipe Book

I always wanted to cook at home, specially when I think of my daughter who is allergy to certain “stuff”, but my time is always packed! Then, I saw this packets in Supermarket and I think, there’s no harm of trying.. If it’s good, we’ll buy it again next time.. and if it’s not, we tell others [kidding]

Anyway, the mix is good, and it helps me to save my time. A lot! And, it’s cheap!

The recipe for this is from the packet itself. For more information, you can log on to Maggi website.

Ingredients :

• 200g Angel Hair Spaghetti
• 100 g minced chicken (or beef)
• 1 packet of Maggi Bolognese Sauce Mix
• 2 tbsp of cooking oil
• 2 tbsp of chicken stock
• 1 can of button mushroom
• 300ml water (for sauce)
• 2L water (for spaghetti)
• 1 - 2 tsp of salt

Method :

1. Bring 2L of water to the boil in a large pot. Add pasta and salt to taste.
2. When the pasta is cooked ‘al dente’, drain well.
3. In another pot, stir-fry minced chicken in hot oil over high heat for 1 minute.
4. Add 300ml water and Maggi Bolognese Mix. Bring to boil while stirring.
5. Reduce heat, add mushroom and chicken stock and partially cover and simmer for 15 minutes, stirring occasionally.
6. Serve pasta with the sauce.

Before….

 and After….

Ingredients :

• 200g San Remo Angel Hair, break into 2 parts.
• 200g chicken mince
• ½ onion, finely chopped
• 1 tomato, finely chopped
• 3 bird chillies, finely chopped
• 3 eggs, lightly beaten
• ¼ cup finely grated parmesan cheese
• ½ cup plain flour
• Salt and pepper to taste

Method :

1. Cook angle hair pasta in hot boiling water until just cooked. Drain well.
2. In a large bowl, combine angel hair pasta, chicken, onion, tomato, chillies, flour and parmesan.
3. Add in beaten eggs and mix well. Season with salt and pepper to taste.
4. Shape into few patties, refrigerate for at lease 30 minutes.
5. Heat oil in a heavy base pan, and shallow fry chicken cakes a few at a time over medium-heat until golden brown. Drain on kitchen towels before you serve.
6. Best served with Thai Chilli Sauce.

Did you know all these?

• Use a large pot to boil the pasta.The pasta needs room to cook properly. Use 1 litre for every 100g, so a 500g pack require 5 litres of water.

• Adding salt to the water adds flavour to the pasta. Recommended  1 - 2 tsp of salt per 500g of pasta.

• Use a good quality Olive oil as it carries more intense flavour and enhances the taste of the pasta.

• Never rinse the pasta once it is drained as this will remove the starch, which helps the sauce cling to the surface of the pasta. Sprinkle some olive oil over the pasta and keep it aside until the sauce is ready.

• Prepare ahead for a quick mid-week meals by cooking a large amount of pasta. Place pasta individual servings into a plastic bag and freeze. When you want a quick meal, simply drop the contents of the bag into hot water.

Source : San Remo’s Leaflet (with every purchase of San Remo Pasta)

Glad to see all of you…again, after a very..very..very loooooong break..

Anyway, even though we’re now in February and I might be the last person to wish my viewers “Happy New Year 2008″ but at least, better late than never.. right?

I started my Year 2008 with sigh.. sigh and sigh.. Have no break since November 2007 Put the blame to my work load..haha!  Anyway, I still manage to do few stuff and go to few places. I’ll update you the pictures later on.

Again, I would like to wish all of you a “Happy New Year 2008″, “Salam Ma’al Hijrah 1428H” and not to forget “Happy Chinese New Year”.

Bye

.:::. Fried Cabbage .:::. 
 
 .:::. Stir-Fried Lady Fingers .:::.
 

.:::. Noodles in Tangy Fish Soup (North Style) .:::.
Ingredients :

• 12 mackerel (small size. If medium size, 6 mackerel will do)
• 1 stalk Ginger flower (bunga kantan) } cut into 4 portions
• 10g of Laksa Leaves (also known as Vietnamese Mint / Heong Fah Choy)
• 5 tbsp chilli paste (can be more or less)
• 30g shallots } blend
• 20g garlics } blend
• 1 tbsp tamarind (seedless)
• 1 liter of water
• Salt and shrimp paste to taste

Methods :

The Gravy

1. Boiled mackerel. Leave to cool and take off the bones. Blend and set aside.
2. Add chilli paste, shallots, garlics and tamarind with 1 liter of water, salt and dried shrimp paste.
3. Leave to boil. Add Ginger flower and Laksa leaves to fragrant.

The Noodle

1. Boil dried noodles (about 1 packet) until it turns soft.
2. Drain the water and immediately run under tap water (cool water) to stop cooking. Drain well.

The Garnishing

1. 1 large cucumber, skinned and shredded.
2. 2 red onion, finely sliced.
3. 1 torch ginger / ginger flower, finely chopped.
4. 5 bird chillies, finely chopped.
5. Prawn paste.
6. Boiled eggs.

To Serve :

1. Put a handful of noodles in a bowl, ladle piping hot gravy over the noodles.
2. Sprinkle a little of each garnishing on top.
3. Serve hot!

.:::. Banana Blossom in Coconut Milk .:::.

Ingredients :

• 1 banana blossom (jantung pisang)
• 600 ml coconut milk
• 5 bird-eyed chillies  } pound
• 2 shallots  } pound
• 3 cloves garlic  } pound
• 20g anchovies (optional) } pound 
• 2 - 3 tbsp chicken stock
• 1 cup of water

To Prepare :

1. Remove dark outer petals to expose pinkish bulb. Cut lengthwise and chopped into thin slices.
2. Heat coconut milk, pounded ingredients and water. Stirring occasionally until boiling.
3. Add chicken stock to taste.
4. Serve hot!

.:::. Mixed Sambal .:::.

.:::. Original Fried Chicken .:::.

Ingredients :

• 2 pcs of chicken (any parts)
• 1 - 2 tbsp of turmeric powder
• Salt to taste
• Pepper (optional)

Method :

1. Season the chicken for about 15 mins.
2. Heat cooking oil at medium heat. Deep fry till the chicken are brown.
3. Done!!

.:::. Stir-Fried Kailan with Oyster Sauce .:::.

Ingredients :

• 200 - 300 g kale, cut crosswise into 3 inch pieces.
• 3 ½ tbsp vegetable oil
• ½ tbsp bicarbonate soda
• 5 cloves garlic, roughly chopped.
• ½ - 1 tbsp sesame oil

Sauce :

• 1 - 2 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tbsp sugar
• 1 tbsp cornstarch
• 1 cup water

Methods :

1. Bring half a pot of water to a rolling boil, add sugar and bicarbonate soda.
2. Blanch kale for about 30 seconds until tender but still crunchy. Drain well and transfer to a serving platter.
3. Heat wok. Add vegetable oil and stir-fry garlic until golden brown. Drain well and set aside for garnishing.
4. Remove half of the oil in the wok, add sesame oil and all in the sauce.
5. Cook stirring until the sauce boils and thicken.
6. Pour sauce over the kale and garnish with crispy garlic.
7. Serve hot!

.:::. Cencaru Sumbat (Stuffed Fish) .:::.

Ingredients :

• 1 medium size Torpedo Scad
  • Filling :
  • 30g grated coconut
  • 3 - 4 tbsp dried chilli paste
  • 1 tbsp sugar
  • 1 - 2 ts salt
  • 1 shallot } pound
  • 2 cloves garlic } pound 

To Prepare : 

1.  Clean fish and slit a line at the back of the fish ( the sideway from the stomach ).
2. Combine all ingredients for filling and insert into the fish.
3. Heat cooking oil in medium heat. Deep-fry the fish till golden brown.
4. Ready to serve!

.:::. Fried Kailan with Shrimp Paste .:::.

Ingredients :

• 200g Kailan [ washed well, drained and cut into 2-3 inch lengths.]
• 3 tbsp vegetable oil (sesame oil)
• 1½ tbsp chicken stock
• 2 tbsp dried shrimp (optional) } ground
• 3 tbsp chilli paste (optional) } blended
• 6 shallots }  ground
• 4 cloves garlic } ground
• 2 tbsp dried shrimp paste (belacan) } ground

To Prepare :

1. Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid.
2. Using a mortar & pestle, grind the softened dried prawns, shallots, garlic, belacan, and chilli paste.
3. Heat wok. Add sesame oil and stir-fry the paste for 1-2mins till fragrant.
4. Add Kailan and chicken stock.
5. Stir-fry on medium heat for 2 - 3 mins.
6. Serve hot and crisp!