Seafood Pasta Aglio Olio
Ingredients
1/2 pack pasta of your choice
3 heads of garlic, minced1/2 red bell pepper, cut in strips1/2 green bell pepper, cut in strips
Button Mushroom
1 tbsp blck pepper1 tbsp Italian herbs (optional )
1 cube chicken stock
12 pcs large shrimp, peeled and deveined 5 pcs squid, cut into rings
5 pcs crab stick, cut into 3
125ml olive oil
Salt to taste
4 pc chilie padi (optional, for spicy)
Parsley leaves (to garnish)
Instructions
Cook pasta according to package directions. Add a little bit of salt. Add oil while cooking it avoid pasta from sticking to each other.
Heat olive oil in a pan. Keep low heat to preserve the natural flavor of olive oil. Saute garlic until light brown and add chili. Add black pepper,mushroom and courgette . Stir well until fragrance rises. Add herbs, black pepper, itallian herbs and chicken stock. Mix Well.
Increase the heat and add shrimp, squid and crab stick. Add salt to taste and stir well for 3 minutes.
Keep heat low when the ingredients are cooked.
Finally add the pasta and bell peppers into the sauce and mix it well.
Garnish with parsley leaves.
Serve while hot.
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Musroom gravy
• 50 g butter
• 1 packet mushrooms, cincang
• 2 or 3 sudu corn flour
• 1 liter cold chicken stock ( 1 atau 2 kiub ikut suka)
• salt and fresh ground black pepper to taste
• sebiji onion cincang dadu
• 1 sudu soy sauce
melt butter then add onion and mushrooms. Sautee for just a minute or two sampai lembut.
Reduce heat to medium and add chicken stock broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat. For me, I prefer sampai mushroom tu hancur.
Salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.
Tapis segala impurities. Then add black pepper to ask.
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Lagsana
Sos Merah
garlic~ 1 labu (cincang)
bawang merah~sebiji (cincang)
sos pasta tomato~ 1 botol
mushroom~ 1 tin
minced meat~ 1 peket
tomato biji~ 3 biji
sayur
Sos Putih
3 sudu butter
2 sudu tepung gandum
susu
cheese cheddar
mushroom soup (1 paket)
campur semua
pastu baru letak atas api
masak sampai pekat
Lasagna sheet~rebus satu2
Cheddar Cheese/Mozarella Cheese
Sos Merah
tumis garlic
masukkan minced meat,masak smpi masak
masukkan sos pasta,masak sampai sebati
masukkan tomato,mushroom,masak sampai tomato lembik
masukkan bawang cincang+sayur
masak dengan api perlahan
Cara2:
bubuh lasagna sheet
bubuh sos merah
bubuh sos putih
cheese
*ulang sampai abis dan penuh e2 pyrex
bakar sampai permukaan dia masak (agak2 ler)
serve
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Cream Puff
Choux pastry this is the best mix and recipe by Chef Gordon Ramsey (Hell's Kitchen TV Show)
125 ml milk
200 ml water
150g or 1 1/3 cup plain flour ( sift)
pinch of salt
100g butter
1 tablespoon of sugar
4 eggs
Method:
mix milk,water,salt n sugar in a pan.
dissolve all the sugar and salt.
put in butter.
bring the mixture to boil slowly ( sbb susu membuak) till the butter melt.
dump all the sift flour in one go.
kacau vigorously (sampai lenguh tgn) until the mixture doesnt stick beside the pan and forming a ball.
let the mixture cool down.
add in the eggs one by one ( important) to make sure good incorporation of the whites and the yolk.
mixture ready to be pipe on the grease proof tray.
bake 150-160 for 20-30 mins until the pastry is golden brown.
cool the pastry before u pipe them in.
Custard Cream
2 tablespoon of custard powder
1 cup of evaporated milk
2 cup of fresh milk
2 tbsp of sugar
1 egg yolk
mix everything before putting them on the stove.
when the mixture are well mix, boil them.
make sure you stir them until u get the consistency that you want.
add more milk if the mixture is too thick.
ready to be pipe in the pastry when they are cool.
To make profiteroles
The filling:
heavy whipping cream
icing sugar ( up to your taste)
vanilla
whip the cream until they are thick.
add in sugar and vanilla .
whip until thick and form a peak.
Important: do not over whip as they will become a butter and curdle.
Chocolate Sauce
200 g dark choc
30 butter
3 tbsp clear honey
fresh milk
double boil choc, butter and clear honey until melt.
add in milk.
stir.
ready to be drip on the profiterole.
125 ml milk
200 ml water
150g or 1 1/3 cup plain flour ( sift)
pinch of salt
100g butter
1 tablespoon of sugar
4 eggs
Method:
mix milk,water,salt n sugar in a pan.
dissolve all the sugar and salt.
put in butter.
bring the mixture to boil slowly ( sbb susu membuak) till the butter melt.
dump all the sift flour in one go.
kacau vigorously (sampai lenguh tgn) until the mixture doesnt stick beside the pan and forming a ball.
let the mixture cool down.
add in the eggs one by one ( important) to make sure good incorporation of the whites and the yolk.
mixture ready to be pipe on the grease proof tray.
bake 150-160 for 20-30 mins until the pastry is golden brown.
cool the pastry before u pipe them in.
Custard Cream
2 tablespoon of custard powder
1 cup of evaporated milk
2 cup of fresh milk
2 tbsp of sugar
1 egg yolk
mix everything before putting them on the stove.
when the mixture are well mix, boil them.
make sure you stir them until u get the consistency that you want.
add more milk if the mixture is too thick.
ready to be pipe in the pastry when they are cool.
To make profiteroles
The filling:
heavy whipping cream
icing sugar ( up to your taste)
vanilla
whip the cream until they are thick.
add in sugar and vanilla .
whip until thick and form a peak.
Important: do not over whip as they will become a butter and curdle.
Chocolate Sauce
200 g dark choc
30 butter
3 tbsp clear honey
fresh milk
double boil choc, butter and clear honey until melt.
add in milk.
stir.
ready to be drip on the profiterole.
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Bread Pudding with Custard Sauce
Bahan2 untuk puding:
1 buku roti putih Gardenia
11/2 tin susu cair
3 biji telur (+1 telur kuning)
2 sudu gula
4 sudu butter
esen vanila
air panas
kismis
Cara2:
rendam roti + air panas(biar semua roti kena air panas)
pukul butter dan gula dan masukkan telur saru2 dan pukul lagi
masukkan susu cair dalam (roti+air panas tadi) dan masukkan bahan yg dipukul kedalam adunan
bagi semua bahan td kena roti(gaul)
masukkan esen vanila
adunan masuk dlm loyang
tabur kismis (ikut suka la nak bubuh bape banyak....)
bakar 150 celcius(1 jam) pastu 160 celcius(45 minit)
serve
Bahan2 untuk custard:
1 telur kuning
2 sudu custard
1/2 hingga 3/4 fresh milk
gula
Cara2:
masukkan dan kacau semua bahan sampai larut
naik atas api
kacau sampai pekat/tapis
serve
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New York Cheesecake
New York Cheesecake
Bahan2nya:
(3/4cup) atau 1 cup castor sugar
(250ml) atau 300ml sour cream/whip cream
750g cream cheese
biskut Oreo (2 paket~buang cream dia)
(100g) atau 125g butter~cairkan
3 tbsp esen vanilla
4 biji telur
2 sudu tepung gandum
Cara2:
kisar biskut Oreo+campurkan butter+gaul}tekan dalam loyang (guna tangan) dan masukkan dlm peti sejuk (30 minit)
pukul cream cheese+gula+esen vanilla sampai sebati
masukkan tepunh,gaul
masukkan telur sebiji demi sebiji,gaul/pukul
last sekali gaul sour cream sampai sebati
masukkan dalam loyang biskut tadi
bakar 160degree celcius~ 11/2 -->13/4 (baine marie-guna air mendidih)
tutup api/bukak pintu oveb~ 2jam
masukkan dalam peti sejuk~ sekurang2nya 4jam (atau semalaman)
serve
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Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
Red Velvet Cake:
1) Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven.
2) Butte round cake pans and line the bottoms of the pans with parchment paper. Set aside.
3) In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
4) In bowl of your electric mixer beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
5) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
6) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Serves 10 - 12 people.
Sib baek ader tukang taip....hahaha....tq tuty... aku ni kemalasan nak menaip....
