Double tomato focaccia

Being a member to a family that bakes sure do have an implication to my choices of hobby, and it seems my choice of shows to watch also influenced by this. One of the shows that I watch repeatedly is The Great British Bake Off, and watching it somehow seem like splashing the fire to bake with gasoline. It burns brighter and stronger...

Last week, I was watching TGBBO which the bakers were assigned to bake focaccia and I was suddenly hankering to make my own version of focaccia. So yesterday, I opened a few web page for me to refer for my version of focaccia. Even if I want to make my version of a focaccia, I still want it to passed as a focaccia. 

As I don't have any mixer to help in kneading the dough for me and I take such a long time to knead, I decided to start kneading without activating the yeast first. So with my method, even if I knead at my pace, the yeast will not over bloom by the time I'm ready to prove.

So here is my version of focaccia:

Ingredient: 

Dough:

wet ingredients:

1 1/2 cup water

1 tablespoon honey

1 table spoon of vegetable oil (preferably olive oil)

3 tablespoon tomato puree

dry ingredients:

3 3/4 cup of all purpose flour

1 1/2 teaspoon salt

1 pack of yeast.

1 tablespoon of garlic confit (smashed) or garlic powder. 

1 tablespoon thyme

1 tablespoon oregano

Topping:

1/3-1/2 cup of vegetable oil

3 cloves of garlic

1 tablespoon thyme

1 tablespoon oregano

1/8 cup  of cheddar (small cubes) -optional

1/8 cup of mozarella (small cubes) -optional

1/4 cup of pepperoni (cut small) -optional

Method:

Put all the dry ingredient in a big bowl, remember to not put salt and yeast together as salt could inhibit the yeast.

Make a well in the center of the flour mound and pour the wet ingredient in.

Mix with your hand only until the ingredient is incorporated together. cover with a damp towel and let the dough rest for 15 minutes

Fold the dough by holding one side and fold it to the top, the hold the part next to it and fold it to the top of it self. Repeat this until you have made a full turn to the dough. Let it rest for another 15 minutes. Repeat this for 3-4 times.

Sealed the dough and let it rise for about 1 hour in room temperature or you can put it in the fridge and let it prove overnight.

While you are doing the fold and prove, combine the oil, garlic and herb in a pot. Put it on the lowest heat setting and let it infuse for 5 minutes max. Let it cool down before using it.

Prepare the baking pan; pour 1 tablespoon of the infused oil in the baking pan and smothered the inside of the pan. If you don't smothered the oil properly inside the pan, your focaccia will be difficult to remove from the pan later.

Transfer the dough into the pan and try to pull the dough to reach the edge of the pan. If the dough seems to be resisting the pull, let it rest for 10 minutes before trying again.

Let the dough prove for at least 45 minutes while you prepare the topping. Preheat the oven to 180.

If you are not planning on any physical topping but go to the traditional only infused oil; have a bowl of water beside you while you do this. Wet your fingers and make dimples by poking the dough straight until you can feel the pan. Make multiples dimples with the notions that those dimples will be a well to trap the oil and be a place for the taste to infuse into the bread. 

If you are using cubes topping, you can always put the cube on top of the dough and push the cube down until you meet resistant (the bottom of the pan). Do this until you get dimples throughout the focaccia. 

Pour the infused oil on top the dough, don't forget to sieve the oil from the ingredient that was use to infuse the oil. Sprinkle a pinch of salt on the dough.

Bake the focaccia for about 20 minutes, but you are wise to peek at 15 minutes mark. 

Remove the focaccia from the pan to a rack to cool it down. You don't want sweats on the underside of  the focaccia. 

You may prepare dip if you wants to, but I do enjoy the focaccia as it is. 

Naan - plain.. cheese.. garlic

    

   For a while now I am back in Shah Alam in the plan to help my post-natal sister. A few times in every week, she will request her husband to search for her naan. And as luck have it, her favorite restaurant stop producing naan due to the MCO. So her husband need to be creative in searching other restaurant that still serve the bread. So one morning when the young mother has been complaining that she is hungry and there is no breakfast prepared and there seems nothing is available to prepare, I decided to search for a simple naan recipe. I decided to follow the recipe from this webpage. And it yielded somewhat unexpectedly good naan.

Here is the recipe:

Ingredients:

3 cups of APF

1 tbsp sugar

1 tbsp yeast

1 tsp salt

1 tsp baking powder

1 1/4 cups of water

3 tbsp oil 

Method:

I used wet-mix-to-dry method. In one bowl I put together the dry ingredients, ensuring that yeast didn't touch with salt. In another container, I put together the wet ingredients. I decided to use cold water so the yeast has more time to rise as I usually took a long time to knead the bread. But this method only applicable if you are sure 100% that your yeast is alive. 

I used a mixing machine, as my hand was somewhat injured, but you could always use your strong pair of hands. Knead until the dough tend to stick upon it-self rather than to your hands. Cover and let to rest for about 30 minutes or until double in size.

Punch the dough, knead for a little bit more to ensure trough distribution. Divide the dough to six small ball. 

Flatten the ball, fill in with cheese (if you want to make a cheese naan) or with grated garlic (if you want to make a garlic naan), close into a new ball and flatten the ball again and cook on a non-stick pan and covered on the smallest heat. If you want a plain naan, you could always skip the filling step. In about 4-5 minutes, flip the naan to cook the other surface. Cook until the surface of the naan have golden spots and a little charred.   

Enjoy with curry, or mint sauce, or tandoori chicken or even on its own. 

karipap sardin

Masa kecil-kecil dulu mak ada menyediakan kuih untuk dijual oleh saudara emak. Jadi saya memang ada teringin nak cuba buat karipap. Selepas selalu didesak, mak beralah dan membenarkan saya membantu mak membuat karipap sardin untuk dinikmati oleh ahli rumah. Apabila ditanya kenapa inti sardin yang dipilih mak, mak jawab sebab ayah suka karipap berinti sardin. Sudah bertahun berlalu, sebenarnya sudah lupa resepi karipap mak, tapi saya tak dapat lupakan reaksi ayah: Sedap!. Kebetulan ayah bukan seorang yang banyak mulut, kalau makanan yang ayah makan biasa-biasa saja pada pendapat ayah, biasanya hanya akan mendapat: ok..

Entah kenapa tiba-tiba mendapat mood nak buat karipap, mungkin sebab nak habiskan mentega yang takut hampir dengan tarikh tamat tempoh, Jadi saya pun mencari resepi karipap sardin di internet, tapi tiada inti yang menepati syarat mak. Mak pernah cakap walau inti sardin, perlu tumis dengan kari ikan, baru boleh dipanggil karipap. Akhirnya saya hanya cari resepi untuk kulit karipap, tapi tampa disedari saya telah alter resepi tersebut sebab sepeket tepung yang saya beli bukanlah 1kg, tapi hanya 850g.

Ini resepi karipap sardin saya

Bahan-bahan inti:

Sebiji bawang besar, dihiris halus

Sebiji kentang, didadu kecil atau disagat

Sebatang lobak merah sederhana besar. didadu kecil atau disagat

1 sudu besar serbuk kari ikan

1 sudu besar sos tiram

1 cawan besar air.

1 sudu besar cili boh (pilihan)

Ikan sardin dari setin besar sardin, dibuang sosnya dan dihancurkan

Garam dan gula secukup rasa. 

Kaedah siapkan inti:

Tumis bawang, lobak dan kentang hingga bawang lembut.

Tambahkan air, biarkan atas api kecil hingga air kering.

Tambahkan kari yang telah dijadikan pes dan cili boh .Tumis.

Tambahkan sos tiram.

Masukkan sardin dan tambah garam dan gula secukup rasa. 

Bahan-bahan kulit karipap:

850g tepung gandum

1 sudu besar garam

1 sudu kecil gula

1/2 cawan mentega

1 cawan minyak sayuran

+- 1 cawan air

Kaedah menyediakan kulit:

Campur bersama tepung, garam dan gula.

Di atas api kecil, cairkan mentega bersama-sama minyak

Tuang minyak ke campuran tepung tadi dan gaul rata. 

Tambahkan air sedikit-sedikit sambil menggaul doh hingga mendapat kelembutan yang dikehendaki. 

Perlukah saya menceritakan kaedah membuat karipap? Tak pandailah saya nak cerita dalam bentuk tulisan ini, saya minta anda cari kat youtube ye? Hehe. selamat mencuba. 

Creamy tuna pie

 

Upon eating my chicken mushroom pie, my tuna avid father requested for tuna pie...

So I started to again search for some recipe for tuna pie. I was also actually somewhat ready to make new pastry crust (I used my previous crust for the chicken pie). I finally decided to use this recipe as my referral to make my pie. 

Ingredients:

2 tbs butter

2 tbs cooking oil

3 cloves of garlic, chopped

1 small onion, chopped

2 tbs all purpose flour

3 cups of milk

1/2 cup corn, drained

4 piece cheese

2 can tuna or 1 can tuna & 1 can sardine, drain, rinse and flaked.

salt pepper to taste

puff pastries, thawed

Methods:

Preheat the oven to 175C.

Melt the butter with the oil in a pan. Saute the onion and garlic until fragrance. 

Add flour and stir until cooked. About 2 minutes.

Turn off heat and whisk the milk little by little until creamy. 

Add the tuna, corn and cheese. Mix carefully.

Spread the tuna pastry to a suitable size. you can make a big pie if you want, but for me, a hand-held pie is more manageable. 

Give the pie an egg wash, you may sprinkle some black sesame or some oregano flakes if you want and bake the pie for about 10 minutes or until golden. 

chicken and mushroom pie

CHICKEN AND MUSHROOM PIE

My mother requested for me to find a decent chicken and mushroom pie as she wants me to provide stocks for her bakery. I searched and try to make my own recipe based on the 5-6 recipe that I found. This is my recipe; of course you can adjust and make your own. 

Ingredient

pie crust

3 piece of boneless chicken breast (small cube)

500g button mushroom (sliced)

1 onion (sliced)

2-3 cups of chicken stock or 1 cube of chicken stock

3 tbs oil

2 tbs flour

1/2 cup cream

1 tbs thyme

a pinch of salt; or to taste

1/2 tbs black pepper or garlic pepper

water ( as needed)

gravy:

100 g butter

1/2 cup flour

1-2 cup of chicken stock or 1/2 cube of chicken stock

1/2 tbs thyme

salt and pepper to taste

Methods:

Heat the oil on a frying pan. Sear the cubed chicken. Remove from the pan and set aside.

Saute the onion until soft and slightly caramelized.

Add in the mushroom, saute until soft. Stir.

Add the thyme and black pepper. Stir.

Add the flour and let it cook for awhile. Stir.

Add water and chicken stock. Stir. 

Add salt.

Add cream and stir until smooth.

Prepare the pie crust, it is better to do a blind bake before putting in the filling. 

Cover, put on an egg wash and bake until golden. 

For the gravy; melt the butter in a pan, add flour, whisk until fully incorporated. Add thyme and black pepper. Add chicken stock. Add cream while whisking. Add salt to taste. 

 

Serunding ayam

 

KONON...konon nak diet, so nak makan oat dengan serunding laa... tengok2 stok serunding dah nak habis. Cepat2 google resepi kat internet macam mana nak buat serunding ayam. Resepi yang nampak paling do-able jumpa kat page ni.. tapi of course saya ada edit sikit, nak makin mudahkan kerja sendiri dan ikut cita rasa saya... 😅

Bahan2:

-1 kilo (lebih kurang) ayam -rebus dan siat2 isinya

- santan -1 1/2 kotak

- 3 sudu besar jintan (kisar, saya x suka kasar, jadi saya kisar sehalus mungkin)

-3 sudu besar ketumbar (kisar, saya x suka kasar, jadi saya kisar sehalus mungkin)

- 5 biji bawang besar

- 1 labu bawang putih

- 5 sudu cili kisar

- 1 ruas halia lebih kurang besar ibu jari

- 3 sudu besar kerisik

- 1 keping asam keping (+- 2cmx2cm)

- garam gula secukup rasa

Kaedah:

- kisar bawang besar, bawang putih, halia, cili giling.

- tumis rencah bawang dan ketumbar jintan dalam kuali besar dengan minyak yang mencukupi. 

- masukkan asam keping dan santan. tumis hingga pecah minyak.

- keluarkan asam keping dan masukkan garam gula dan kerisik. 

- masukkan ayam dan kacau dengan api perlahan hingga kering (boleh lebih 3 jam..)

- nikmati

Double chocolate buns

Double chocolate buns

Being a daughter of a baker, I always have a somewhat hankering for baking. It could be for baking cakes, pasta or even bread. My hankering with Asian cuisine was not so strong as cooking Asian cuisine was done daily, though sometimes I do up my game with some Chinese, Japanese, Thailand and Korean cooking and if I could be so un-modest, I would say that they comes out bearable most of the times, if not good.
Back to the recipe 😅 , (about) a week ago, my daughter requested for a cupcakes full with its embellishments and sprinkles, and to be true to time, the oven's plug has busted the weekend before that. Then was when I realize we do have a bread-maker in the house. It seems my daughter's cupcake doesn't have anything to do with the story too. Hahaha. Okay, by realizing there's a bread-maker in the house, I started to look for recipe to bake bread, I can't use my mother's bread recipe as her's uses bread flour which I don't have. I found a recipe that claim they have a recipe for a soft bread. I have tried to trace the recipe again, but all that I have is a screenshot of the ingredients and the webpage: techocolateandmore.com which I also fail to open when typed. It is actually an either soft bread loaf recipe or soft buns recipe, which of course I edited. Well I need to edit the recipe to feed my picky firstborn...

Ingredients:

4 cups all purpose flour
1 teaspoon salt
1/4 - 1/3 cup cocoa powder
1/4 cup of milk powder
1 1/2 cup hot/warm water
1/3 cup sugar
1 pack active dry yeast
1 egg
1/3 cup vegetable shortening
1/3 - 1/2 cup chocolate chip

Methods:

1) Stir the sugar in the water and pour in the yeast. Leave for about 5 minutes until foamy while you prepare the other ingredient.
2) Put the flour, salt and cocoa powder in a bowl, whisk until mixed and make a well in the middle.
3) Pour in the egg that have been beaten and the yeast mixture. Mix in the shortening too.
4) Knead, if possible without adding any flour. Knead until at least until the dough prefer to stick to each other rather than the wall of the bowl, better yet, you could do the window pane test (which I have yet to master). I wouldn't lie, a proper baker would properly told you to knead on a flat surface, but as I am lacking a proper flat surface and I want to reduce surfaces I need to clean afterwards, I rather knead in the bowl it self, or better, a flat-bottomed pot. If the pot have a lid of it's own is even better. I just put the lid onto the pot to leave it to rise.
5) Leave to rise until double in size; for about 1 hour.
6) Knead for a minute while incorporating the chocolate chip into the dough.
7) Divide to small equal balls (18 balls?) and arrange in a baking pan. Let rise for about 1 hour.
8) Heat the oven halfway to the bread rise to about 180C
9) Bake the bread for about 25-30 minutes. Lower the heat to 175C when you put the bread into the oven.

chicken dim sum

When I made chicken murtabak using popia sheet (I got this idea from Facebook), I notice that wet popia sheet has the almost the texture of dim sum's wrapper after steaming. It inspire me to search for recipe for dim sum from several web page. Eventually this is the recipe that I settle with

Ingredients:
A- 800g of mince chicken
B- 1/4 cup of corn flour
C- 1/3 carrot (small dice)
D- 1/8 cabbage (small dice)
E- 1/3 onion (small dice)
F- 2 stalk of scallion (cut small)
G- 2 eggs
H- salt and sugar to taste
I- popia sheet


Methods:
1- cut the popia sheet so you will have equal 4 small squares wrapper sheet for every 1wrapper sheet
2- put all the other ingredient in a bowl and mix well.
3- use 2 layer of the wrapper (1 layer is a bit too thin) and put a small dollop of the mixture in the middle of the wrapper
4- use flour water to act as glue. you can use which ever method to shape the dim sum.
5- steam the dim sum until the wrapper seems translucent.
6- enjoy warm..

sun dried tomato and cheese bread

Once upon a day, i suddenly remembered when once Gardenia produced tomato and olive bread, but then one day, they stopped producing them. I used to really liked them too...
So, in the memory of that bread I suddenly wanted to bake my own bread, especially since my mother has started the spark by opening her bakery and I watching The Great Bake Off; British and Australia.



So here are the recipe; I got the recipe from here, but I edited some:

Ingredient:

• 
  
• 500 g (16 oz) bread flour
• 400 ml (10 fl oz) lukewarm water
• 50 g (2 oz) freshly grated parmesan cheese
• 25 g (1 oz) dry sun-dried tomatoes (or twice the amount if they come in oil)
• 20 g black olives, pitted and sliced (optional)
• 2 tbsp olive oil
• 2 tsp sugar
• 1 tsp salt
• 1 tsp dried yeast

Method:

1. Add the yeast and sugar to the water. Mix well and leave for 10 minutes to allow the yeast to activate.
2. Put the flour, cheese and salt in a large bowl and mix well. Add the yeast/water, the olive oil and the sun-dried tomatoes (and olives). Mix well to a soft dough. 
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a lightly-oiled bowl. Cover and leave in a warm place until the dough doubles in size, in about 1 hour.
5. Turn the dough out onto a floured surface, knock it back and knead for a further 5 minutes.
6. Shape the dough into a large sausage or a round form. 
7. Place the loaf on a lightly oiled baking tray, cover and leave in a warm place for about an hour for the dough to rise again.
8. Cut 5 or 6 slashes in the top of the loaf with a sharp knife and dust lightly with flour.
9. Bake at 190°C/375°F fan oven, 220°C/430°F conventional oven for about 25 minutes until the crust has turned a deep brown.
10. Place on a wire rack to cool.

Info: for better coverage of taste, you could soak the tomatoes in hot water for about 15 minutes before cutting it. 

mushroom paratha pie

it's has been a wile i want to do this pie since i saw a video showing how instant paratha can be use to  substitute puff pastry.

Basically you can use any filling you like in alteration, but for my mushroom pie:
ingredient:
1- a bag shitake mushroom; sliced
2- 4 shallots; sliced
3- thickener, i used blended oats
4- salt and pepper to taste
5-water

methods:
1- defrost the paratha piece
2- saute the shallot until translucent, add the mushroom.
3- add  a quarter cup of hot water to help the mushroom soften
4- add salt and pepper to taste
5- add the starch thickener
6-put a reasonable amount of  filling in the middle of the paratha,
7- you could always do calzone-style pie, i just flip in the side to close the filling
8- give it some egg wash and bake in 200 C until golden brown, about 45 minutes.

i admit, it would taste better if i add some chicken, or even carrots.
but, i just use whatever i found in the fridge.

Enjoy !

murtabak main tipu.. hehe

Ramadhan rasanya tak kan sempurna kalau x merasa walau sesuap murtabak.. jadi Ramadhan yang lepas saya mencuba membuat murtabak menggunakan paratha instant..boleh la tahan juga.

bahan:
1- telur untuk bind semua bahan
2- ayam atau daging kisar. saya guna daging burger lembu. boleh saja apa2. ikut cita rasa.
3- bawang hiris
4- sayur kobis hiris
5-garam
6- minyak untuk menggoreng
7-paratha room temperature

kaedah:
1- tumis bawang hingga masak, masukkan daging kisar dan masak lagi. masukkan kobis. tambah garam secukup rasa.
2- pukul telur, dan masukkan daging yang sudah dimasak tadi ke dalam telur.
3- kaedah yang paling sukar adalah membuka plastik paratha untuk diletak diatas kuali panas, dituang telur dan dilipat.
4- masak hingga telur masak.

selamat mencuba.

mushroom soup recipe mak

resepi mak

ingredient:
A) 2 shallots, sliced
B) a large bowl of mushroom, roughly chopped
C) 3-4 cups of chicken stock
roux:
D) a tablespoon oil
E) a tablespoon of flour
F) a cup of milk
G) a tablespoon of butter
H) salt and pepper to taste

methods:
1) saute the shallots in a saucepan
2) put in the chicken stock and put in the mushroom. let it boil for a while
3) in another pot, melt butter until fragrant, stir in the flour, and lastly, add in the milk.
4) either by using a immersion blender, or a tabletop blender, blend the mushroom and shallots until you reach the consistency that you wants.
5) add the roux to the mushroom, or either way around.
6) add salt and pepper to taste.
7) if the soup is too thick to your liking, you can always add in more chicken stock.
delicious to be enjoy with freshly baked bread.

Sweedish meatballs

Even people who don't know much about Swedish food will probably at least have heard of, or tried, the great dish that is Swedish meatballs – especially since Ikea took over the world (I've been told they sell loads of these in their cafeterias). Paired with mash and warm lingon berry sauce, they make a perfect meal: tasty, comforting, with a hint of sweetness.

 For the meatballs:
• a handful of mixed fresh herbs, such as dill, flat-leaf parsley or chives, roughly chopped
• 600g minced beef, or you may try 300g of beef and 300g of lamb
• 1 large egg • 100ml milk
• 75g dried breadcrumbs
• 1 teaspoon ground allspice
• sea salt and freshly ground black pepper
• olive oil
For the sauce
• juice of ½ a lemon
• 300ml beef stock, (if using a stock cube, ½ is enough)
• 1 tablespoon plain flour
• 60ml double cream
• 1 x 200g jar of lingon berry, cranberry, blackberry or blackcurrant jam, to serve

 Methods:
 1) Set aside a few of the herbs, then put the rest into a large bowl with the beef, egg, milk, breadcrumbs and allspice.
 2) Add a good pinch of salt and pepper,
 3) Then scrunch and mix it well.
 4) Wet your hands and roll little balls. Keep wetting your hands as you go so you get nice round elegant meatballs
5) Fry in your largest pan. Fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown. 6) Transfer the meatballs to a large plate.
7) Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper.
8) Bring to a boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs
9) Return the meatballs to the pan and move them around so they get coated in the sauce.
10) They'll go brilliantly next to mashed or crispy potatoes.

potato pancake

Ingredients:
5-6 potato, peeled and shredded, extra water removed
All purpose flour
2-3 eggs
Salt and pepper to taste
Additional taster; eg shallot, red pepper, shredded chicken, minced meat, chives

Method:
Add all the ingredients together in a big bowl.
Add more flour or water until you reach the thickness you like.
Heat oil on a pan
Fry the batter like you would fry pancake.
Nice to be enjoyed hot with chilly sauce or mayonnaise or any sauce you like. Or you could enjoy it like I did- on its own.

Unconventional bread pudding

ingredients:

A. High fiber bread, dice in 1inchx1inch
B. 3 eggs, beaten
C. The same amount of milk with the egg
D. Cheese, about the same amount as the egg and milk
E. Sausages, 5-6 sticks, cut to make about ¼ inch sticks
F. 1 big onion
G. Salt and pepper to liking

method:

Toast the bread in a baking pan in your oven

Cook the sausage in a little oil until a bit browned

Add about ½ cup of plain water and let the water help in ensuring the sausage cook evenly

As the water evaporated, add the cut onion and sauté until caramelized. Put aside

Took out the bread and let it cool in a minute

Mix the eggs, milk and cheese together.

Put the bread into the egg mixture. Throw in the sausage into the bread. Let the bread and the sausage soaked for about 1 minute

Bake in a preheated oven until the egg set

bahasa malaysia

bahan-bahan:

A. Roti berserat tinggi, didadu dalam 1 inci x 1 inci
B. 3 biji telur, dipukul
C. Susu, sama bayak dengan telur
D. Keju, lebih kurang sama banyak dengan gabungan susu dan telur
E. Sosej, 5-6 batang, dipotong ¼ inci tebal
F. 1 biji bawang besar
G. Garam dan lada hitam mengikut citarasa

kaedah:

Bakar roti anda di dalam pembakar anda. Biarkan sejuk sebentar.

Goreng sedikit sosej anda dengan sedikit minyak hingga perang, tambah ½ cawan air dan biar masak sebentar agar masak sekata.

Apabila air sudah tersejat, tambah bawang dan tumis hingga perang. Tolak tepi

Gabungkan telur, susu dan keju dalam mangkuk besar.

Masukkan roti tadi ke dalam campuran susu.

Masukkan sosej. Biarkan ia berendam selama seminit.

Tuang dalam bekas bakar dan bakar hingga telur masak (apabila cucuk dengan pencungkil gigi, ia keluar dengan bersih)

Stuffed potato

Ingredients
1. 3 medium sized potato
2. 1 onion, diced
3. 1 stalk of celery, diced
4. 1 root of carrot, diced
5. A small bowl of minced meat ( around 100 cc)
6. Cheese
7. Salt pepper to taste

Direction

1. Cut the potato to two parts each. Boil until soft enough to be poked.
2. In another pot, sauté the onion, celery and carrot until soft
3. Add in minced meat and cook until crumbly
4. Add salt and pepper to taste. Put it aside
5. Scoop out the inside of the potato. Leaving about 1 mm of potato layer inside the jacket
6. Mash the potato that have been scooped out and add in into the beef.
7. Add in some cheese into the mix. Toss evenly
8. Stuff the beef mixture into the hollow of the potato jacket
9. Sprinkle on some more cheese
10. Bake until brown

Bahasa Malaysia

Bahan2

1. 3 biji kentang
2. Sebiji bawang besar, dicincang besar
3. Sebatang seleri, dicincang besar
4. Sebatang lobak merah barsaiz sederhana, dicincang besar
5. Semangkuk kecil daging hancur
6. Keju
7. Garam dan lada hitam mengikut cita rasa

Kaedah
1. Kentang dipotong melintang dan direbus
2. Tumis bawang, seleri dan lobak merah
3. Masukkan daging dan kacau hingga masak
4. Masukkan garam dan lada secukup rasa. Letak tepi
5. Korek keluar isi kentang dan ditinggalkan 1mm isinya
6. Hancurkan isi yang dikeluarkan tadi dan dicampurkan dengan daging
7. Tambah keju dan digaul rata
8. Isi ke dalam mangkuk kentang
9. Tabur keju ke atas kentang yang sudah berisi
10. Bakar hingga keju perang

Tuna casserol

In corellation of Father's Day... I make tuna casserol as asked by my ayah...


Ingredient
1. 1 big onion, diced
2. A stalk celery, diced
3. A root of carrot, diced
4. A can of cream of mushroom soup
5. Water or milk
6. A big can of tuna in water or oil
7. A medium sized bowl of pasta such as macaroni, cooked
8. Shredded cheese
9. Semi-crushed taco or potato chips (natural flavor)


Direction
1. Sauté onion, celery and carrot in a pot.
2. Put in the mushroom soup.
3. Add water and stir to boiling
4. Put in tuna and stir in
5. Toss in pasta
6. Pour in into a casserole dish
7. Sprinkle cheese
8. Sprinkle with taco or potato chips.
9. Bake in a preheat oven until the cheese have melted and browned.




Bahasa Malaysia

bersempena dengan Hari Bapa... saya membuat casserol tuna di atas permintaan ayah.

Bahan2
1. Sebiji bawang besar, dicincang
2. Sebatang seleri, di dadu kecil
3. Sebatang lobak merah, di dadu kecil
4. Setin cream of mushroom
5. Air atau susu
6. Setin besar tuna dalam air atau dalam minyak
7. Semangkuk bersaiz sederhana pasta, seperti macaroni yang sudah direbus
8. Keju yang sudah dikisar
9. Keropok nachos atau kerepek kentang (berperisa asli) dihancur besar.


Kaedah
1. Tumis bawang, celery dan lobak merah hingga separa lembut
2. Masukkan mushroom soup. Kacau rata
3. Masukkan air. Kacau hingga mendidih.
4. Masukkan ikan tuna dan dikacau rata. Padamkan api.
5. Masukkan pasta dan dikacau agar kuah rata.
6. Tuang ke dalam bekas bakar
7. Taburkan keju
8. Taburkan keropok kentang
9. Bakar di dalam ketuhar yang telah dipanaskan hingga keju mencair dan berwarna perang.

chicken stew

• 1 big onion- cut to small cubes
• 1 root of carrot- half cut to small cubes the other half cut to big cube
• 1 stalk of celery- half cut to small cubes the other half cut to big cube
• 1 potato, cubed
• 1 bowl of cubed chicken
• About 150 ml of chicken stock
• 2 big tablespoon of butter
• 3 tablespoon of flour
• 3 tablespoon of skimmed milk
• Salt.

1- Fried the chicken in the pot you are going to make the stew in very little oil to caramelize the chicken.
2- Put the chicken aside.
3- With the same pot, saute the onion, followed with the small carrot cube and then small celery cube.
4- Put in the chicken
5- Add the chicken stock, add hot water until it cover the top of the chicken. Wait until the fluid boil.
6- Add in the carrot, which then followed by potato, then celery. Wait until the fluid to boil between each.
7- Add the skimmed milk
8- In another pot, melt the butter. Add in the flour and stir until golden. Add the flour into the stew.
9- Let the stew boil until the potato and the carrot are soft.
10- Add salt to your liking. You may add crushed black pepper.

Versi bahasa malaysia

• 1 bawang merah yang besar- didadu kecil
• 1 lobak merah- separuh didadu kecil dan separuh lagi didadu besar
• 1 batang seleri- separuh didadu kecil dan separuh lagi didadu besar
• 1 kentang didadu besar
• 1 mangkuk ayam didadu sederhana
• Lebih kurang 150 ml air rebusan ayam
• 2 sudu besar mentega
• 3 sudu besar tepung gamdum
• 3 sudu besar susu skim
• Garam

1- Goreng sedikit ayam di dalam periuk yang akan digunakan untuk memasak stew hingga ayam menjadi sedikit perang.
2- Keluarkan ayam dari periuk dan ketepikan.
3- Dengan periuk tadi, tumis bawang yang kemudiannya dimasukkan lobak yang didadu kecil dan diikuti dengan seleri.
4- Masukkan ayam
5- Tambahkan air rebusan. Tmbahkan air panas hingga cukup untuk menutupi permukaan ayam. Tunggu hingga mendidih
6- Masukkan lobak, diikuti dengan kentang dan seleri. Pastikan cecair mendidih diantara setiap bahan.
7- Masukkan susu skim
8- Dalam periuk lain, cairkan mentega. Masukkan tepung dan kacau hingga perang. Masukkan tepung tadi ke dalam stew.
9- Biarkan stew mendidih hingga kentang dan lobak lembut.
10- Masukkan garam mengikut citarasa. Anda juga boleh menambah lada hitam yang ditumbuk halus.

Basic lasagna

It have been so long since i wanted to try and make my very own lasagna from scratch. finally..


ingredients:

1- bolognaise sauce

2- lasagna pieces

3- cottage cheese

4- motzarella cheese

5- olive oil



direction:

1- in a square or rectangular baking pan, dribble some oil.

2- spread a layer of bolognaise sauce

3- put in the lasagna piece.

4- spread another layer of bolognaise sauce and put a layer of cottage cheese.

5- repeat the process for another two or three times.

6- sprinkle with motzarella cheese.

7- cover the pan with aluminium foil

8- bake in a preheat oven of about 350 degrees for about 40 minutes.

9- let it cool a bit before enjoying the lasagna

i'm going to confess: i didn't use cottage cheese, but i blend some milk with cheddar and some motzarella.. and i did use the motzarella for the topping...



bahasa malaysia



bahan2:

1- sos bolognaise

2- kepingan lasagna

3- keju cottage

4- keju motzarella

5- minyak zaitun



kaedah:

1- basahkan permukaan bekas bakar dengan minyak zaitun

2- lapiskan satu lapisan sos bolognaise

3- lapiskan dengan kepingan lasagna

4- lapiskan dengan selapis sos bolognaise dan selapis keju cottage

5- ulang turutan lasagna-sos-keju sebanyak 2 hingga tiga kali.

6- taburkan pada permukaan sos yang paling atas dengan keju motzarella

7- tutup bekas pembakar dengan kepingan aluminium

8- bakar dalam ketuhar yang telah dipanaskan ke suhu 350 selama 40 minit

9- tunggu sejuk sedikit sebelum dinikmati.

saya ada sesuatu yang perlu saya beritahu.. saya tidak menggunakan keju cottage, tapi saya gunakan susu+keju cheddae+keju yang dikisar.. dan saya taburkan keju motzarella di atas permukaan lasagna..

baked pasta

this recipe was actually gotten from my teacher (her daughter actually)..

Ingredients:

for white sauce:

4 tablespoon of butter

4 tablespoon of all purpose flour

2 cup of milk

bolognaise sauce

short pasta; such as macaroni and penne

3 eggs

cheese

direction:

1- to make the white sauce; melt the butter in a pot over small heat. add the flour with constant stirring. add the milk, the amount is based on your preference.

2- cook your pasta according to the direction at the packaging. put that aside

3- make the bolognaise sauce. put it aside

4- add together in a cold big bowl: the white sauce and the bolognaise sauce. add the eggs. make sure they are mixed nicely.

5- add in the pasta.

6- pour into a baking pan. sprinkle some cheese

7- in a preheated oven just until the cheese on top have become golden brown.

8- let it cool before enjoying.

*you could also try adding the white sauce into the bolognaise when the sauce is still on heat.. and eat it with long pasta such as spaghetti and angel's hair.

pasta bakar

resepi yang saya dapat dari cikgu sekolah saya (ok, dr anak dia)..

bahan2:

sos putih:

4 sudu besar mentega

4 sudu tepung

2 cawan susu

sos bolognaise

pasta pendek seperti macaroni dan penne

3 biji telur

keju

kaedah:

1- untuk membuat sos putih; cairkan mentega dalam periuk di atas api kecil. masukkan tepung sambil kacau sentiasa. tambahkan susu mengikut citarasa anda. biarkan sejuk.

2- buat sos bolognaise. biarkan sejuk.

3- masak pasta mengikut arahan pada pek

4- dalam satu mangkuk besar, gabungkan sos putih dan sos bolonaise.

5- tambahkan telur

6- tambahkan pasta

7- tuang ke dalam bekas untuk membakar. taburkan dengan keju

8- masak di dalam ketuhar yang telah dipanaskan terlebih dahulu. masak hingga keju berwarna perang keemasan.

*anda boleh juga masukkan sos putih ke dalam sos bolognaise semasa sos masih di atas api. dinikmati dengan pasta panjang seperti spaghetti atau angel's hair.