Monday, April 5, 2021

Spaghetti Brulee - Another Recipe, with Crisp Garlic Chili

 Source: HERE with my own modification

What you need:

225g spaghetti, cooked as per instruction

Bolognaise sauce:
150g minced beef/chicken (I used beef)
3 cloves of garlic, minced
1 large yellow onion, diced
200g white button mushroom, sliced thinly
350g bolognaise pasta sauce (I used Prego brand)
150g water
1/2 tsp dried parsley
a couple pinches of salt
1 tbsp sugar
50g grated cheddar cheese

Béchamel sauce:
50g butter
50g plain flour
500ml fresh milk
1/4tsp ground nutmeg
1/2 tsp onion powder
125g grated cheddar cheese
15g parmesan cheese powder
1/2 tsp salt
1tsp sugar
1/4tbsp white pepper

Crisp garlic chili:
5 large red chilis, deseed & sliced diagonally
2 cloves of garlic, sliced thinly
1/2 tsp mushroom seasoning
enough oil for frying


Bolognaise sauce:
  • Heat a little olive oil, sauté onion followed by garlic until soft and fragrant
  • Add in beef, stir until color changed, then add in mushroom, cook until soft
  • Add in pasta sauce, water, parsley, salt and sugar, mix well
  • Lastly add in cheddar cheese, bring to boil, set aside
Béchamel sauce:
  • Melt butter and add in flour, mix until fragrant
  • Add in nutmeg and milk, keep stirring so it's not curdling
  • Add in onion powder, cheeses, salt, sugar, pepper, keep stirring until thickened
  • If the texture of the sauce is not smooth, you can blend or strain
To assemble:
  • Mix in bolognaise sauce into spaghetti, mix well and pour into a baking dish
  • Pour evenly béchamel sauce on top of the spaghetti
  • Bake in a preheated oven of 200degC for 20mins or until the top is browned
Crisp garlic chili:
  • Mix chilis and mushroom seasoning and deep dry until half done
  • Add in sliced garlic, keep cooking over low flame until crisp, drain and leave to cool
  • Keep in an airtight container
  • Serve together with spaghetti brulee

Sunday, September 27, 2020

Spaghetti Brulee

Source: HERE with my own modification
The kids watched the video and said, please cook this😂

What you need:

For spaghetti bolognaise:
300g pasta, cooked as per instructed in the packaging
2 cloves of garlic, peel and mince
1 small onion, peel and chop
300g minced beef, mix in with a bit of tapioca starch and tomato ketchup
400g spaghetti sauce (I used Prego)
2 tbsp sugar
1 tsp dried parsley (or oregano)
50g shredded cheddar cheese
200ml water
1tbsp butter

For bechamel sauce:
4 cloves of garlic, minced
2 tbsp butter
450ml fresh milk
3 tbsp plain flour
150g shredded cheddar cheese
1 tsp chicken stock powder
1/2 tsp pepper

  • For spaghetti bolognaise, heat butter in a pan and sautee garlic and onion until fragrant and soft. Add in minced beef, cook until change color. Add in spaghetti sauce, sugar, dried parsley, water, cheese. Mix until boiling. Add in spaghetti and stir well
  • For bechamel sauce, heat butter in a pan, sautee garlic until fragrant. Add in plain flour to make the roux, stir until mixed well. Add in slowly fresh milk while stirring continuously. Add in cheese and chicken stock powder and pepper. Mix until the sauce starts to bubble. Off fire
  • Place spaghetti bolognaise in a baking pan, and pour bechamel sauce over
  • Bake in preheated oven of 200degC for about 15mins at center rack, and broil using top heat until browned and the top part creates one thin crisp layer
  • Serve warm with sprinkle of parmesan cheese and dash of tabasco

Saturday, September 19, 2020

Tori Baitan Udon

 Very simple, hearty and satisfying dish loved by my family😊

Source: HERE with my modification

What you need:

For the chicken balls:
300g minced chicken
5pcs oyster mushroom, minced
2stalks spring onion, chopped
1tsp salt
1tsp mushroom stock powder
4tbsp tapioca starch
4tbsp light soy sauce

For the soup:
4 cloves of garlic, peeled and bruised
1tbsp cooking oil
1.5L water
2tsp salt
1tsp chicken stock powder
1/2 tsp pepper
4tbsp tapioca starch diluted with a little water
carrot, peel and slice

udon, prepare as per the package instruction
chopped fried garlic
chopped spring onion

  • For the chicken balls, mix all ingredients and taste test by making one small ball and boil until cooked
  • Shape into balls and dip into a pot of hot boiling water. When all done, put the pot on the stove over low fire and boil until balls are floating. Dish out and transfer to a pot with icy cold water until cool. Balls can be frozen for future use
  • For the soup, heat a pot with cooking oil and sautee garlic until fragrant. Add in water, salt, pepper, chicken stock powder, and carrot. Bring to boil over medium low fire. Check the taste. When boiling, add in tapioca starch slurry until reaching the thickness preferred
  • Just before serving, place udon in a bowl, add chicken balls, pour soup over it. Sprinkle with fried garlic and spring onion. Serve hot

Sunday, September 6, 2020

Nasi Uduk Set (Coconut Rice Set)

There's no guide to make this dish, it depends on what you prefer at the point of making and what the available ingredients is. Each time can be different
This time, I cooked the coconut rice with crispy fried wings, tempe orek (stir fry chili tempe), fried crispy silver fish, omelette and sambal petai

What you need:

For the rice:
4cups of rice (the rice cup)
2 lemongrass, lightly bruised
2 pandan leaves, tied into knot
5 salam leaves (Indonesian bay leaves)
2.5tsp salt
enough coconut milk (I mixed about 150ml coconut cream and water)

For the tempe orek:
1 tempe, diced
8 shallots, peeled and halved
5 cloves of garlic, peeled and halved
5 red chilis, deseed and cut
2 red bird's eye chilis, deseed and cut
1 tomato, quartered
5 lime leaves, torn
salt, sugar, dark sweet soy sauce
cooking oil

For sambal petai:
1/2 pack of petai, halved
100g red chilis, deseed and cut
2 red bird eye's chilis, deseed and cut
50g shallots, peeled and halved
salt, sugar
1tbsp juice from sliced large lime
cooking oil

For omelette:
4 eggs
4 pinches of salt
cooking oil

For crispy silver fish:
a pack of silver fish
few tbsp of plain flour
cooking oil

For fried wings:
some chicken wings, cut into 2 (I separate the drumlettes)
crispy fried chicken premix flour
cooking oil


For coconut rice:
  • Mix all ingredients into a rice cooker pan and cook just like cooking normal rice
For tempe orek:
  • Heat oil in a pan and fry tempe until golden brown, dish out and set aside
  • Blend shallot, garlic, chilis and tomato and some cooking oil to a smooth paste
  • Sautee the paste until fragrant, adding the lime leaves
  • Add salt, sugar, dark sweet soy sauce, mix well. Add a bit of water if it's too dry (I didn't add)
  • Dish out and serve
For sambal petai:
  • Blend shallot and chilis, cooking oil to a smooth paste
  • Sautee the paste until fragrant, add in petai, salt and sugar, cook until petai softened, but not too soft either
  • Drizzle lime juice, stir well and off fire
For omelette:
  • 4 eggs, lightly beaten mix with 4 pinches of salt
For crispy silver fish:
  • Wash silver fish and dry over kitchen towel, toss in plain flour to make a thin coating
  • Heat oil (medium fire) and fry until golden brown and crispy
For crispy fried wings:
  • I used lazy method this time by using premix flour for crispy chicken, just mix some part of that flour with water until become a thick liquid, dip chicken in, and coat with the remaining flour, deep fry until golden brown and crispy

Besides just assembling them on a plate, I did some Indonesians usually call 'Nasi Kucing', famous in Yogyakarta (Central Java), Indonesia
It's actually just plain rice with some dishes put together in a banana leaf, wrap them and serve, type of dishes is up to preference
Why it's called 'Nasi Kucing' (cat rice), cos usually the serving size is small. They call bigger portion as 'Nasi Singa' (lion rice)
Don't ask me what is the connection between cat and lion with the food serving size🤣

I used my coconut rice though, cos why not LOL, add in tempe orek and sambal petai
Added my yummy crispy silver fish and potato I bought from my talented friend
Placed them in 2 layers of banana leaf, wrapped and sealed with toothpick (please don't judge my wrapping skill, u know how my skill level in beautifying whatever I make 😅)
Somehow with the banana leaf wrap, the dish looks yummier, and the taste too😊

See, it looks much more appetizing using banana leaf, and it does enhance the taste too😋

See what I mean about my wrapping skill😅

If you want to split the work so it's not so tiring, you can cook tempe orek, sambal petai and crispy silver fish a day before
Lots of work, but it really is worth it! I will still make it again and again in the future, probably adding different dishes😀

Fried Rice with Chinese Sausage

We're not really fans of Chinese sausage, but ocassionally it's fine. This time is because I just wanted to clear some leftovers. I added fishcake for my kids, since they don't eat Chinese sausage

What you need:

4portions of overnight rice, cold
a few handful of frozen vegetables of your choice
1 onion, peeled and chopped
2 cloves of garlic, peeled and minced
4 eggs, lightly beaten
1 chinese sausage, sliced
1 big fish cake, sliced
1tbsp sesame oil
1tbsp oyster sauce
2tbsp light soy sauce
1tbsp margarine
1/2 tsp mushroom stock powder
dashes of salt, pepper
a little cooking oil to sautee 

  • Heat margarine in a wok, scramble egg until the doneness you preferred, scoop out and set aside
  • In the same wok, heat a little oil and fry chinese sausage until fragrant and a little crisp at the edges. Scoop out and set aside
  • Using the same wok, heat cooking oil and sautee garlic and onion until fragrant. Add in fish cake and frozen vegetables, cook until softened
  • Add in rice, oyster sauce, light soy sauce, mushroom stock powder, salt, pepper, stir well 
  • Add in chinese sausage and scrambled egg, toss well
  • Serve immediately

Tuesday, September 1, 2020

Alpukat Kocok (Whipped Avocado)

Dessert with avocado is very popular in Indonesia, this one is no exception. Many different toppings used, this time I used chocolate sweet condensed milk. Easy and yummy👍

Add caption

It's really simple to make this. You just need a ripe avocado, crushed ice and topping you like

I used hand blender to whip the avocado, leave some chunks for texture, place at the bottom of a cup or glass or bowl, add crushed ice and lastly, drizzle topping. Mix everything just before consuming

Other popular options for topping are Nutella, Ovomaltine, and Milo. I personally like to mix in with a tiny bit of hot water so it's easier to drizzle

Note: the quality of avocado used is crucial here, I love to use Indonesian butter avocado, so creamy and tasty I can say it's the best kind of avocado ever👍

Friday, August 28, 2020

Wanton - In Chili Oil & Deep Fried

Another recipe using minced pork and prawn paste. I previously made using a recipe just using minced chicken HERE and another one using a combination of minced chicken and prawns HERE

What you need:

enough wanton skin

For the filling:

350g minced pork
150g ready to use seasoned prawn paste
chopped of 1 big carrot
1stalk of spring onion, chopped
2tbsp chopped garlic
1tsp salt
1tbsp light soy sauce
1tbsp sesame oil
a pinch of pepper

  • In a big bowl, mix together all filling ingredients until fully incorporated
  • Make wantons by put 1tsp of filling at the center of a wanton skin and fold according to your preference
  • Deep fry until golden brown or boil in a pot of chicken stock until cooked and drizzle chili oil just before serving

I made the same chili oil mix as the one I did before, recipe is HERE

Here I used seasoned ready to use prawn paste, if you use minced fresh prawns, which is not seasoned yet, please adjust the seasoning used accordingly. I suggest up the salt to 1tbsp and light soy sauce to 2tbsp, can also add a pinch of chicken stock powder


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