Pasta in Cream sauce

Pasta in Cream Sauce

 

Prep: 15mins

Cook time: 20 mins

Serves: 4 pax

 

 

Ingredients:

 

1 medium Yellow onion (diced)

3 cloves Garlic (chopped)

1 small can Button mushrooms (thinly sliced)

250gm Turkey/Honey Chicken ham (sliced)

1 cup cooking Cream (heavy cream)

1/2 cup fresh Milk

1 cube Chicken stock (crushed and add to the milk)

 

2 tbsp Butter

Dash of Italian mixed herbs

Penne pasta

 

 

Note: Mise En Place (means getting all ingredients prepared in place). This dish must not be left unattended at any time. So, ensure everything was ready before you switch on that stove :D

 

Method:

 

1) Boil the pasta in a pot of water till al dente. This will take about 5 mins. Not too cooked as we need to add it in the cream sauce later for another round of cooking. Strained the pasta till ready for use.

 

2) Heat up pot and melt 1 tbspn butter with small flame.  DONT brown the butter. Fry the onions and garlic till caramelized.

 

3) Add in the mushrooms and sliced chicken ham. Stir it for awhile and throw in few dashes of Italian herbs.

 

 

4) Add in the chicken stock, milk and cream. Bring it to boil.

 

5) Add in the pasta. Let it simmer for another 5 mins. Switch off flame. Add in the remaining butter and stir. This creates a glossy look on the dish. Serves hot. Enjoy!!

 

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Mee Sua in Clams soup

Mee Sua in Clams soup

Prep time: 10 mins

Cook time: 15 mins

Serves: 4 pax

 

 

Ingredients:

 

To blend:

3 fresh Green chilies

2 tbsp of Dried shrimps (Hebi)

3 cloves Garlic

 

Few slices of Ginger

1kg of Clams

6 cups of Water

1 pack of Mee Sua (400gm)

salt and white pepper

 

Garnishes:

2 fresh Red Bird eye chilies (cili padi)

Chinese parsley

 

 

 

Method:

 

1) Soak the clams in a bowl of tap water, add 2 tbsp salt in it. The clams will open up and screed out impurities. Let the impurities settled to the bottom of the bowl. This will take about 5 mins. Some clams will remain shut, so remove it. It could be carcass or filled with mud. 

 

 

2) In a pot, add the blended ingredients and ginger slices to the water. Bring it to boil.

 

3) Once boil, add in the clams. Break the Mee Sua into small pieces (abt 2inches long).  Taste the soup. Add salt and pepper to taste. Not too much as Mee Sua is salty.

 

4) Once all clams open up, it shall be well-cooked. Serves hot with Chinese parsley as garnish. Enjoy!

 

 

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Two Beef dishes in ONE hour!

Two Beef dishes in ONE hour!

Prep time: 15mins

Cook time: 30mins

Serves: 6 pax

 

1) Beef braised in Dark sauce

2) Beef in Tomato sauce

 

Ingredients:

 

Set A-

1 large Yellow Onions (julienne)

2 Lemongrass (slit in long halves)

4 Green chillies (thinly slice)

Few slices of Ginger

2 Cinnamon

2 Star Anises

3 Cardamon

5 Cloves

 

Set B-Grind:

8 fresh Red chillies

3 large Red onions/ 10 shallots

6 cloves Garlic

1 tbsp Belacan powder (actually its a whole belacan which I toasted and pound. It can be kept in a container for future use)

Alternative to Set B: 8 tbsp pre-cooked Sambal (click for recipe)

 

 

 

Set C-

1kg lean Beef steak (sliced in long streaks)

1tbsp plain flour (added to the beef as tenderiser, leave it at least 5mins till ready to cook)

 

Condiments:

3 medium size potatoes cut into cubes

1 cup frozen green peas (if straight out of freezer, soak the peas in a bowl of tap water, do not de-froze it in microwave)

 

 

Set D- Sauces:

a) Dark sauce (mix in a bowl & set aside)

3 tbsp Dark sweet sauce

1 tbsp Dark Soya bean sauce

2 tspn Sesame oil

Salt & Black pepper to taste

 

b) Tomato sauce (mix in a bowl & set aside)

3 tbsp Tomato ketchup

2 tbsp Thai chilli sauce

3 tspn Thai Fish sauce

Salt to taste

 

 

 

Method:

1) Heat up oil & fry Set A till onions caramelised. Do not burn the onions.

2) Add in Set B and fry further till the oil turns dark red & be separated from the paste.

 

 

 

3) At another stove, heat up oil & deep fried the cubed potatoes. Not too overdone, strain it for later use.

4) Back to the frying paste, once chilli cooked, add in the beef, switch to medium flame. Once beef change colour, turn off flame. 

 

5) Separate the half cooked beef into two pots. Add in the sauces in each respective pot, heat up both in medium flame, covered w lid and cooked for further 20mins

 

 

 

6) Switch to low flame, add in the green peas, 1/2 cup in each pot. Add in the fried cubed potatoes in the dark sauce pot. Let it simmer for another 5mins & switch off flame. Let rest for another 5mins before serving. Enjoy!

 

 

Dark Sauce

 

Tomato Sauce

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Sambal Goreng Jawa

Sambal Goreng is a famous dish originally from Indonesia. It is a dish that is flexible; meaning that you may choose to have variations. Example- all meats, all vegetables or all seafoods. As for me, I love to mix all. Seriously, its delicious.
 

Traditionally, it was a full meat dish. Beef meat, liver and lungs were Star ingredients. The scarcity of the meat supply made it so pricey to buy hence this dish was specially prepared only during the festivities like Eids, weddings or feasts on special occasions.

 

 

Today, as international trades are common, the abundance of meat supply has allowed us to savour this dish at any day. How lovely!

 

 

Sambal Goreng Jawa

Prep time: 30 mins

Cook time: 30 mins (including the boiling and frying of the meat/prawns/tempe)

Serves: 4-6 pax

*Cooking time is shorter as I have prepared the sambal paste

Ingredients:
 

Part A:

8 Shallots or 2 medium Red onions (finely julienne)

4 fresh Red Chilies (finely julienne)

1 Lemongrass (finely julienne)

1 inch Galangal (blue ginger), thinly sliced

4 pcs Kaffir leaves (finely julienne)

Part B:

2 tbsp Sambal (click for recipe)

2 tbsp sweet Soya Bean sauce 

Salt to taste

Part C:

200gm Beef steaks (boiled and cut into strips/cubes)

200gm Beef lungs (boiled and cut into strips/cubes)

200gm fresh shrimps (fried), *you may use fresh prawns too

100gm Tempeh (cut in squares and fried. Do not cut too small or it may break when fried)

Note:

Tempeh is fermented soy beans, bound together by a white-mould like substance that is perfectly edible. It is firm in texture with a mushroomy flavor. Have a strong after taste that some may not like.

 

Tempeh Photo: Google

 

Tempeh Photo: Google

Method:

1) Stir fry Part A ingredients till fragrant or onion just caramelized. Don't brown the onions.

2) Add in Part B. At this point, you may add salt to taste.

3) Add in Part C. Stir well.

 

4) Serves hot with white rice. This dish serves as a side dish in Nasi Sambal Goreng alongside white rice, Rendang, Begedil, Serondeng, Sambal Sotong and Sambal Belacan.

 

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Braised Mutton in Spices

Braised Mutton in Spices

Prep time: 25 mins

Cook time: 30 mins (pressure cooker), 45 mins (Happycall), 1 hour (normal stove)

Serves: 4 -6 pax

This dish is best eaten with Roti Kirai / Roti Jala or freshly toasted Baguette. And of course, plain hot steamy white rice will be great too ^_^

Ingredients:

1/2 kg of Muttons

2 tbsp of plain flour

1 Lemongrass (slit in long halves)

3 Pandan leaves

1 inch Galangal (Blue Ginger) thinly sliced

1 cinnamon stick

2 Star Anise

3 Cardamon

4-5 Cloves

Paste:

100gm fresh Red chilies

Some Red birds eye chilies (depends on how spicy you want it to be)

2 Medium size Red onions

1 inch young Ginger

1 inch fresh Tumeric

3 cloves Garlic

2 inches Belacan

1 tbsp Fennel seeds

1 tbsp Cumin seeds

1 tbsp Corriander seeds

1 tbsp Meat curry powder

3 tbsp Kerisik Kelapa (Ground fried coconut)

*NOTE: No oil used for this dish as mutton meat will released its own fat oil.

 

Kerisik Kelapa: Bought off-shelves from Sheng Siong Supermarket (Singapore)

Method:

1) Dust the Mutton meat with flour. Set it aside for 5 mins. This act as tenderizer as well as to eliminate the pungent mutton smell.

2) Grind the paste ingredients. Pour it over the meat and add the rest of the ingredients in a pot. Since I used pressure cooker to prepare this dish, I mixed all ingredients as one.

3) Cooked based on the instruction of your cooking wares- 30 mins for this pressure cooker and 45 mins for Happycall (with low flame). 

NOTE: If you intend to cook on domestic stove, prepare the dish in similar ways up till Point#2. Then, leave it to marinate overnight in the fridge/chiller. This helps to cut cooking time by half. You can cook this marinated meat for 1 hour or so ^_^

4) Once cooking time is up or meat done as you like it (for stove cooking), let the meat rest for at least 15mins before serving. As for me, I love to serve this dish the next day. Meaning that, if I entertain guests at home, I will prepare this dish a day in advance. In this way, all the spices has come together and creates layers of flavours to the meat. It has similar concept to Rendang. It just taste better as days goes by!

5) This dish is best eaten with Roti Kirai / Roti Jala or freshly toasted Baguette. And of course, plain hot steamy white rice will be great too ^_^

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