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Showing posts from August, 2014

Cauliflower Pasta

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.

This recipe can be made for vegetarians (just take out all the meat in the recipe, it will taste good no matter what).


Portion for 4 people

1 mid sized cauliflower, cut into florets, main stem discarded

1 box of mushroom preferably white button mushrooms (because they taste subtle), Aeon will sell them (usually 1 box is around 20 pieces) cut in quarters or sliced into 3 pieces.

4-5 tablespoon of premium butter (unsalted) depending on how much u like butter (Lurpak if u can afford, don't use butter that is too cheap, around RM9-14 range will be considered premium)

1 red onion and 1 yellow onion (big ones) chopped fine

3 cloves garlic squashed and cut into small pieces

extra virgin olive oil

salt (to taste)

black pepper (to taste)

parsley, any kind, preferably Italian (fr…

Balsamic Vinegar Peperone

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.

Portion for 4 people

3-4 red and yellow bell peppers (preferably big ones, if small ones need to be a bit more) thinly sliced (half an inch in width)

3/4 cup Italian balsamic vinegar

2 red onions cut into big pieces

extra virgin olive oil

1 teaspoon salt

2 teaspoon black pepper

cooking method:

1) Heat up a pan / wok (I prefer a Chinese wok) to very high heat

2) Add large amounts of olive oil (3-4 swirls) and heat it up

3) Put in bell peppers and onions and coat them in the oil, high heat

4) Put in the 3/4 cup of balsamic vinegar, high heat

5) Put in the salt and black pepper and coat the bell peppers with some intense stirring / flipping with high heat

6) Reduce the balsamic vinegar until it becomes thick like sauce with high heat and occasional stirring to swap bottom ingredien…

Hunter's Pasta

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.
Portion for 4 people

For the sauce (it's basically a tomato based sauce) refer to this: Sauce

Substitute the chicken in that sauce to minced meat (any meat you like, I prefer pork).

You have to prepare the minced meat first before browning it.

Meat preparation (marination):

Ingredients

minced meat for 4 people (basically around 150g per person = 600g)

2 tablespoon black pepper

a pinch of salt

4 tablespoon Italian balsamic vinegar

4 tablespoon extra virgin olive oil

Steps:

Put the minced meat into a bowl or plastic container, put in all the ingredients above and start mixing them together using hand or a spoon.  Make sure it is well mixed. Cover / wrap the bowl / container and put it into the fridge (NOT freezer!) and store for at least 1 hour (max 2 hours).

cooking method:

1)…

Hunter's Meal

FYI this recipe can use all kinds of meat from chicken, pork, duck, lamb, beef or even meatballs
Also FYI, I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.

In this recipe I will use chicken (a.k.a Hunter's Chicken).  This recipe may LOOK ridiculously complicated but it is surely one of the EASIEST to cook.  The most important part is following the steps correctly.

Portion for 4 people

Basic ingredients

1 whole chicken preferably organic free range (any kind of chicken will do) cut into individual pieces with the bone intact (by "individual" I mean the chicken wings, thigh, drumsticks, and torso that needs to be cut into 4 pieces so that the size of the torso will be almost similar to all other parts).  If serving more than 4 people, can cut chicken into even smaller pieces.

unsalted premium butter (I always use Lurpak…

New Age Aglio e Olio Pasta

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.
Portion for 4 people

cook the pasta (preferably angel hair) as instructed in the package (boil salted water etc), must do this first because water needs time to boil. put the pasta aside, don't be afraid it will be cold because u will have to reheat it with the mushroom recipe. for people with experience in cooking pasta, u can do it side by side with the mushrooms.

use the recipe here: Stir-fried Buttery Mushrooms
but add in more of these

half a garlic also squashed and finely chopped, add them at the beginning (same time in the recipe above)

more onions, can have 1 red and 1 yellow onion for different flavors finely chopped, add them at the beginning (same time in the recipe above)

more chilli (i prefer chilli padi aka bird's eye chilli, 1 chilli for each per…

Stir-fried Buttery Mushrooms

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.
Portion for 4 people

1 box of mushroom preferably Portobello, Aeon will sell them (usually 1 box is around 10 pieces) slice thin.

3-4 tablespoon of premium butter (unsalted) depending on how much u like butter (Lurpak if u can afford, don't use butter that is too cheap, around RM9-14 range will be considered premium)

1 red onion and 1 yellow onion chopped fine

2-4 cloves garlic (depending on your taste) squashed and cut into small pieces

extra virgin olive oil, be generous

2-3 teaspoon salt (any salt, preferably organic if u can afford) depending on your taste buds

1-2 chilli, any chilli depending on how spicy you like it, chopped fine (optional)

black pepper (any kind, preferably fresh grounded but dried also ok)

parsley, any kind, preferably Italian (fresh as much as yo…