Al Fredo Pasta

• Ingredients:
• 
  
• 1/2 cup butter (1 stick)
• 2 garlic cloves, minced (about 3 tsp)
• 2 cups heavy cream
• 1/4 tsp freshly cracked black pepper
• 1 1/2 cups Parmesan cheese, shredded (about 4 oz)
• 1/4 tsp salt

INSTRUCTIONS

1. In a medium sauce pan, melt the butter over medium heat.
2. Add the garlic, heavy cream and pepper.
3. Bring the sauce to a boil; then reduce to a simmer and cook for 5 minutes.
4. Add the cheese, stirring constantly until the cheese has fully melted.
5. Turn the heat to low. Taste and season with salt as desired. Sauce will thicken upon standing

Can add mushroom, roast chicken and even chopped tomatoes in the recipe

Mee Hokkien

Bahan Bahan:

500g (1lb) mee gandum oriental / atau mee spghetti atau Mee Udon Japanese (spt contoh)

3 senduk minyak

5bj bwg. putih (hentak dan dipotong)

150g (3/4 cawan) dada ayam, dipotong nipis

150g (3/4 cawan) udang sederhana besar, dibuang kulit

150g (1/2 cawan) sotong segar, dipotong bulat spt. cincin sepanjang 3cm.(1in)

150g ( 3 cawan) sayur sawi potong setiap 4 cm (2 in )

150g (1 cawan) kubis cina atau kubis biasa yg bulatdipotong 1 cm (1/2 inci tebal)

Bahan Kuah

2 1/2 sudu besar kicap hitam pekat

1 sudu besar kicap biasa atau 'light soya sauce'

1 sudu besar sos oyster

2 sudu kecil gula

1/2 sudu kecil garam

1/4 sudu kecil lada hitam serbuk

2 sudu kecil tepung jagung

250 1ml (1 cawan) air

Hidangan untuk 4 orang

1. Campurkan segala bahan kuah ke dalam mangkuk, dikacau mesra dan diasingkan. Jerang 1 1/2 liter atau 6 cawan air ke dalam periuk sehingga mendidih. Tambahkan mee ke dalam air yang mendidih sehingga ia menddih sekali lagi dan mee yang direbus menjadi lembut. Campurkan sedikit minyak ketika menjerang untuk mendapat mee yang berkilat . Tapiskan mee yang sudah lembut sehingga agak kering.

2. Panaskan minyak di dalam kuali dan goreng bawang putih sehingga wangi dan keperangan.

Tambah dada ayam dan udang di kepanasan api yang tinggi selama 2 minit, sebelum menambah sotong. Teruskan menggoreng seminit dua lagi sehingga nampak semuanya agak masak. Sekarang masukkan kuah yang diasingkan tadi ke dalam kuali dan tunggu sehingga ia mendidih.

Bila mendidh barulah masukkan mee yang telah diasingkan ke dalam kuali dan kacau dgn. api yg. tinggi selama 5-7 minit.

3. Tambah daun sawi dan kubis dan teruskan mengacau kuali selama 2-3 minit dan teruskan penggunaan api yg paling tinggi (ingat masakan cina selalu menggunakan api yg tinggi untuk menghasilkan rasa yang agak unik di dalam masakan ).

4. SIAP!. Kalau nak lagi sedap, makan dengan sambal belacan.

Kari Kambing

Bahan bahan:

1 kg daging kambing

2 biji ubi kentang

4-5 ulas bawang merah - hiris

4 ulas bawang putih - hiris

1 inci halia - hiris

Rempah penumis - kayu manis, bunga lawang, buah pelaga

1 tangkai daun kari

3 sudu besar rempah kari daging 

250 ml santan kotak

1 keping asam keping - atau pes asam jawa

1 sudu besar kerisik

Gula Melaka

Garam

Serbuk perasa

Cara cara:

Panaskan minyak dan tumis rempah penumis dan bawang bawang, halia yang dihiris serta daun kari. Tumis sehingga naik bau. 

Masukkan rempah kari serbuk dan kacau rata dengan cepat supaya tidak hangit. Kemudian, baru masukkan sedikit air. Biarkan ianya mendidih dan pecah minyak. Nota: jangan bancuh rempah kari dengan air, biarkan kering.

Setelah itu, dimasukkan daging. Terus masak sehingga daging empuk. Jika perlu, boleh masukkan sedikit santan cair semasa daging sedang masak. Nota: saya rebus dahulu daging dengan periuk tekanan selama 20 minit.

Setelah itu, masukkan air/air rebusan daging secukupnya dan ubi kentang. Biarkan mendidih dan masukkan pula santan. Kacau rata dan masak sehingga kuah benar benar terbit minyak. 

Akhir sekali masukkan asam keping, garam, kerisik dan serbuk perasa secukupnya. Sesuaikan rasa dan bolehlah ditutup api.

Swedish Meatballs

Ingredients

• Meatballs:
• 1 tablespoon butter
• 1/2 large yellow or white onion, peeled, grated (use the large holes of a box cheese grater)
• 1/4 cup milk
• 3 slices of bread, crusts removed, bread cut into cubes (2 cups of cubed bread)
• 1 large egg
• 3/4 pound ground beef
• 1/2 pound ground pork
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cardamom
• Sauce:
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups beef stock
• 1/4 cup sour cream (use full-fat sour cream or the sauce may curdle)
• Salt and pepper to taste
• 2 tablespoons Lingonberry, red currant, raspberry or cranberry jelly, less or more to taste (optional)

Method

1. Soak bread in milk, shred:

   Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk, shred with the tines of a fork or by hand.

1. 
   Sauté grated onion:

   Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Remove from heat and let cool for a minute.

2. Make meatball mixture with bread, onions, eggs, meat, spices:

   Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.

   (If you have extra time, chilling the mixture for 20 minutes or so will make it easier to roll out the meatballs.)

3. Form meatballs:

   Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side.

4. Brown meatballs on all sides:

   Heat 3 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.

   Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them.

5. Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.

   Once you have removed the meatballs from the pan, wipe out the butter and browned and blackened bits with a paper towel and rinse out the pan.

   We'll want to start with fresh butter because that way we won't pick up any burnt bits from the pan, and we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.

6. Make a roux:

   To make the sauce, first make the roux. Add 3 Tbsp of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble up.

   Slowly whisk in 3 Tbsp of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.

7. Add stock to roux to make sauce:

   When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock.

   The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.

8. 1. Stir in sour cream and jelly if using:

      Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)
   2. Add meatballs to sauce:

      Return the meatballs to the pan with the sauce and cook on low heat to warm the meatballs through for a few minutes.

   3. Serve:

      Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.

   4. 
      
      

      
      

Savoury Onion Bread

Ingredients

Ingredient Checklist

• 1 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons margarine
• ½ cup shredded sharp Cheddar cheese
• ½ cup finely diced onion
• 1 tablespoon margarine
• 1 egg
• ½ cup milk
• ½ cup shredded sharp Cheddar cheese

Directions

Step 1

Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.

Step 2

Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.

Step 3

Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.

Step 4

In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.

Step 5

Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

Steam Beancurd with Hot Shallot Oil

INGREDIENTS

1 piece soft tofu, use the plain tofu, bean curd

3 shallots, sliced

2 tablespoons oil

1 tablespoon dried shrimps, soaked and drained

1 tablespoon spring onion, chopped

Seasoning Mix In A Bowl:

1 tablespoon oyster sauce

1 tablespoon soy sauce

1/2 teaspoon dark soy sauce

100 ml water

1/2 teaspoon chicken stock granules

INSTRUCTIONS

Steam tofu at high heat for 5 minutes. Remove from steamer, pour away excess water.

While tofu is been steamed, heat up some oil in a wok and fry the dried shrimps until golden brown. Drain and set aside.

Heat up 2 tablespoon oil and sauté sliced shallots until fragrant. Pour fried shallots and shallot oil directly over the steamed tofu.

Next bring the seasoning mixture in the wok to a boil.  Then pour over the steamed tofu with shallots and oil. Garnish with chopped spring onion and sautéed dried prawns on top.

Serve hot with steam rice.

Ikan Masak Asam Utara

Ramuan

 3orang

1. 3-4 keping Ikan jenahak (apa2 jenis ikan pon boleh..goreng terlebih dahulu bersama garam dan kunyit-cara saya)
2. I biji Bawang besar (potong bulat/nipis ikut cara masing2)
3. 2 ulas Bawang putih (ketuk/potong nipis)
4. 1 inci Halia (potong nipis/ikut cara masing2)
5. 2 biji cili merah (belah dua/potong halus/potong serong)
6. 4 biji Cili padi (Ketuk-ikut kepedasan masing2)
7. 1-2 sudu Perahan air asam jawa (boleh rasa ikut selera masing2..Nak kuah lebih tambah air)
8. Biji selasih (jika ada lg ok...saya takde jadi tak letak)
9. Garam dan gula untuk perasa

Langkah

• Goreng ikan sampai garing...Angkat dan toskan...
• Tumis bawang besar, bawang putih dan halia,cili merah dan cili padi dgn sedikit minyak ikan tadi...biarkan sebentar sehingga layu/naik bau...kemudian masukkan air asam jawa...
• Setelah itu, masukkan ikan..biarkan sedikit mendidih..perasakan dgn garam dan gula...hati2 dgn garam sebab ikan dah masin....siap utk dihidangkan...

Mee Kari

 Bahan:

4 biji bawang merah kisar

1 labu bawang putih kisar

2 pek serbuk kari daging( yg kecil)

1 senduk cili giling

1 pek 3 sekawan

2 kiub pati ayam maggi

fishcake

fish ball

tauhu kering

isi ayam dan tulang ayam

1 kotak santan 200ml

gula dan garam secukupnya

air

Ikan bilis segenggam dan blend dengan sedikit air sehingga hancur

Bahan hiasan:

telur rebus

cili merah

sawi

taugeh

limau kasturi

Cara membuat:

1. Tumiskan bahan kisar, 3 sekawan, cili kisar dan serbuk kari. Tumis sampai pecah minyakdan naik bau dan masukkan ikan bilis yang dah dikisar
2. Masukkan batang sawi yang dah di potong. Masukkan ayam, fishball dan fishcake
3. masukkan air dan santan secukupnya
4. Masukkan kiub pati ayam, garam dan gula secukupnya. Masukkan tauhu kering
5. Tunggu hingga mendidih dan siap di hidang

Fish Pie

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion, quartered
• 4 cloves
• 2 bay leaves
• 4 eggs
• small bunch parsley, leaves only, chopped
• 100g butter
• 50g plain flour
• pinch freshly grated nutmeg
• 1kg floury potato, peeled and cut into even-sized chunks
• 50g cheddar, grated

Method

• STEP 1

  Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

• STEP 2

  Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.

• STEP 3

  Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.

• STEP 4

  Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.