Meatballs!

I have not been using my camera for almost, almost... 3 months. Dad's birthday on middle of August. I make sure the battery is charged one day b4 cake cutting ! When everyone is almost ready in front of the cake , my godness! my camera cannot on!! so panic! and so worried! grr! I have no choice but using phone camera to snap quickly .. ish.. Few days later i get my dad to check.. dad said it's just false alarm! U didnt charge ur battery properly! duh... so Karen says it's a sign, I better start blogging... lol :D

Here's Karen recipe.. quite good! very simple and less fuss.

Recipe

250g minced chicken

250g minced pork ( alternatively you may use 500g pork straight)

5 gloves of garlic, minced

1 egg

1/2 cup breadcrumbs

salt & pepper

Pasta sauce (my version, you can cook any type u like :)

3 gloves garlic, minced

half onion, minced

2 fresh tomatoes, cubes

salt & sugar

oregano spices

1 jar pasta sauce you can get from supermarket

1 tin tomato paste

notes: for 500 grams of meat, I can make 15 balls, about 4cm dia each after fried! Tips: make sure you roll ur meatballs about 5cm dia big before it is fried. it will shrink after fried.

1. One night before you cook, mix in all the meat, garlic,egg,breadcrumbs and salt pepper. Mix and cover well. fridge overnite. so that it is much easier to roll the next day.

2. Next day, roll up all the balls, pat with light corn flour and fried in hot oil. Dish up.

3. Cook the pasta sauce..and throw in the balls to simmer for 10 mins. Ready to eat

Golden meatballs!

Meatballs after simmer in sauce..

I mix half chicken half pork. The texture is still firm + bit moist. If you want your balls moist & tasty, recommend you to use minced pork with fats ! :D

Fermented Tofu Pasta

White Fermented Tofu also known as Chinese Cheese! ;D and I called this pasta "Chinese Alfredo Pasta" ! I m using white fermented tofu to make sauce, with some cut chillies and garlic..

Few days back I flipped thru this recipe from a Taiwan cooking book, very innovative & interesting to me. and hey no doubt! it taste good! very creamy. I told my fren karen, she said no thanks, eyeww.. ;p

Use the white fermented tofu
Ingredients
150g pasta
100g minced meat
2 cubes white fermented tofu
3 cloves garlic, minced.
1 chillie, cut
1 green onion, cut
2 T cooking oil
2 T cooking wine
1/2 cup cooking stock
pinch of salt & sugar

Steps
a. Prepare a pot with some boiling water, cook the pasta
b. Heat up a cooking pan, drizzle with some oil, pan fry the meat.
c. When the meat turn brown, put in garlic, chillie, onion, mashed fermented tofu, stir a bit, put in stock & wine, sprinkle some salt & sugar .
d. Put in pasta and some blanched beans, continue stir until the sauce almost dry up.

Chicken Cabbage Dumpling, AKA Chinese Ravioli

I made some very basic & easy dumplings for next week breakfast.

Did you realise most "wo-tiah" or "sui-jiao" ( pan fried or boiled) dumplings in KK are filled with dark colour meat, which is quite flavourful, with lots of minced onion and Tung coi especially for Shan Tung style dumpling! Of cuz I like them, I m not complaining.
However When I had my dumplings in Brisbane, they were filled with cabbages! and were not bathed in "dark soya", but well-seasoned. My fren's aunty also made dumpling with lots of cabbages!
Well, I think when we eat dumpling, it should balance with lots of vege (fiber)considering pounds of meat and carbohydrate counts here ( the skin) !

Ingredients (makes 50)
120 g Cabbage
250g Chicken fillet (minced)
20g ginger ( minced)
1 bunch of green shallot

(I used soup tablespoon to measure)
1 T sesame oil
3T cooking oil
1 T light soya
1 T oyster sauce


1. cut the cabbage and green shallot into tiny pieces
2. minced the meat with cleaver ( not too fine) dont use blender, it gives different texture. Use cleaver to chop on board! haha
3. Mix everything in a big bowl, marinate for 30 minutes in fridge.
4. put 1 teaspoon of meat in the center of the dumpling skin ( I bought my skin from Recipe House, Damai) , wet the half edge of the skin with water, and close it firmly. Frozen them!

Mixture of vege, meat and seasonings.

I like the bites of ginger, so I slice it thinly, julienne it, and dice it !

Simply boil it with pot of hot water, until all dumpling floating on top. That's the sign of cooked. I like how the 'crunchiness' of the cabbage when I eat it.

Minestrone with Macaroni

Saturday off is just so wonderful..and especially it was on a rainy day like this morning. I hide under my blanket, enjoying the light, pattering rains, (if there's a tree next to me, hearing the rain drop on the leaves even better...)! but no, instead I hear my mum shouting in the living room. ! ( so distracting!) still I can cover my hears with pillows, but, I can't... my stomach starts making noise and I feel so annoyed! Looks like I can't continue to lay on bed and sleep... my very hungry stomach just cannot 'co-operate' with me for at least another 1/2 hours sleep!

Jump off from bed, had some coffee & crackers to "Ting-Jue-Dong-Sin" (temporary kill the hunger ). Then quickly take out all vegetables , cut the meat, heat up the frying pan and get ready...

Ingredients (2-3 persons)
2 T oil
300g chicken meat (diced)
1 brown onion (diced)
2 garlic cloves (finely chopped)
2 carrots (diced)
1 celery sticks (diced)
3 tomatoes (diced)
1 potatoes (diced) ( I didnt put tomato with me)
Few leaves of Cabbage
2 T of fozen peas ( if u dont like peas, dont put)
1 litres of chicken stock **
Dried macaroni or any short pasta u like.

**( I replaced with 500ml Swanson Chicken stock + 500 ml plain water + few fresh chicken bones)

1. Diced and marinate the chicken with some salts.
2.Heat the oil in a large saucepan, add in garlic and onion, stir fry a bit until slightly brown. Throw in Chicken, stir well.
3. Add the carrots, celery, tomatoes and cook for 5 minutes
4. Transfer everything to a pot of chicken stocks and cover & cook for 25 minutes. ( yes, I boil my stocks with the vege and bones for that 25 minutes.
(After 25 minutes, I take my chicken bones out)
5. When it's ready, throw in the cabbage for 1 minute cook. then serve with marcaroni.
6. sprinkle some salts to taste. Strange, my soup, I did not add in any salt. It's very savoury sweet. yummy yummy.


A hearty warm soup for rainy day like now. (Sluurrp)

Minestrone: "Mi-ni (ni in short tone) -stron"

Aglio e Olio

I am craving for pasta these days, particulary spaghetti. I am on the first day of the month-cycle. very lazy.. very moody .. cranky, very.. everything! Pasta with meatballs seem too much work, Carbonara too rich, "Garlic & Oil" looks good! I wanted to cook Aglio e Olio for long already. I had a recipe with me last few weeks. It's from a magazine - Favourite. It sprinkle with dry chilli flakes (will try out this one day).


Last nite I ventured into Times Bookstore, Head to "food' section, hey, this "Pasta" book quite good! A Hard cover with 220 pages only at RM 32 quite reasonable . plus it's first published in 2007 only. not too long ago.




It has AEO recipe! 3 ingredients only. Garlic, Olive oil, parsley. Immediately I know I will like it, because I love pan fried garlic + oil & dark soya , and dip with mom's steamed chicken! (roar!!! I am craving again..)

Ingredients: serves 4)
450g spaghetti
125ml extra virgin olive oil
3 garlic cloves, finely chopped (more if u r a garlic lovers, but not much)
3 t chopped fresh parsley
salt & pepper (I omit pepper.. i dont like pepper)


1. Bring the pasta to boil in salted water, until tender but still firm to the bite.
2. Heat the olive oil in a frying pan. Add the garlic and pinch of salt and cook over a low heat, stirring constantly until golden. Do not allow the garlic to brown or it will tast bitter. Remove the frying pan from the heat.
3. Drain the pasta. Pour in the pan fried garlic & cooked olive oil and chopped parsley and season to taste with salt & pepper. Toss well! and serve immediately.


ee.. so yummy! pasta infused with garlic flavoured Olive oil.

Bovril Pasta

This is the Kon-Low-Men (Chinese noodle in thick soya sauce)in west. Bovril Pasta ! A quick meal to have! Good for my supper or Lunch or Breakfast…ha! My breakfast!! I always has limited time to prepare breakfast and yet I need some full meal! (wink)

Thanks to Ming Ming ‘s great recipe! He is a good cook I must say. A boy can make good fried rice with ‘wok’ breath. (it smells good when I was in the living room, T, remember? I was quite amazed the one who ‘wok’ out was him!!!) last but not least, the younger brother, my favourite Korean boy! He can make pasta from scratch and cook to the best ! These talents were well-inherited from the mom! Rite T ?


Ok back to my Bovril! So..
When I finished mixing the sauce, it looked so appetizing for me! Like the usual kon lao men u had in the kopitiam, especially from those sang yuk men stalls !

MM’s tip is essential here. Must drain well & make sure the pasta is hot. So quickly mix in the butter & Bovril. My colander wasn’t that good or I didn’t drain that dry, so after I mixed, has bit of watery sauce at the bottom. (Well, I m not complaining..(I don’t mind in fact) but just to let you all know what will happen if you don’t drain ur pasta well..)

When I m finished preparing my mee, mum just finished making her chun-gen (pork with omelet) soup! So I eat my pasta with mum’s chun-gen soup! Seriously feel like eating kon-lao-men at a stall!

Ingredients (f0r 1 person)
10 g soft unsalted butter
1 teaspoon Bovril ( this is really to ur liking. Depends on how flavourful u want ur noodle to be)
pasta (preferably bucatini as per MM).. I dont have, so I used spaghetti.

1. Cook the pasta in salt water

2. drain well. (important)

3. drop the butter & bovril in a bowl, throw in ur pasta, and mix well quick!

4. served hot.



Did I forget to tell u how good was this meal? ;D

If you've watched Kung Fu Panda movie before.. Po (the fat panda) trying to straps himself to a chair with fireworks and shoots himself into the air.

so this creamy panda was trying to fly into my kitchen and peek at my noodle! :P I quickly snap a shot before she fall down.

(note: This is a wooden mini paperclip dr lo gave to me all the way from Japan!!! and it looks like u la creamy!)

Pasta Salmon

I was watching " 30 days of nights "! too scary and I'm TOO hungry too! I stopped half way ! hahahah I decided NOT TO WATCH it for the rest....

I just defrost my salmon, but dunno HOW TO COOK!
Feel like fried rice with Pan fried Salmon, but NO RICE WAH!!! hate it!!!!!!!!!!!!!!!!
so just make some fried pasta in chinese style la =p
and my salmon in "sour plum" sauce!


Pasta
1 Tablesp oil
2 Teaspn light soya
2 soaked mushroom, sliced
1 stalk green onion, chopped
1 shallot, diced

Heat up the wok, add in shallot, mushroom.
Throw in cooked pasta, some soya.
Add in Green onion when it's almost ready

Salmon
Marinate with salt & pepper .
Pan fried.
1 Tablesp thick sour plum sauce + 1 Teasp Ketchup + 1 Tablesp water + 1/2 Teasp cornflour + cut chillies

East meets West

When East meets West..... hA! It's perfectly match! I always like the idea where bit of western food marry with chinese food! hahah!

Elbow Macaroni with tuna & Cream cheese.
(Portion for 1 person)
West :
1 Tablespoon cream cheese (chopped finely)
1 teasp parsley
1 Tablespoon lemon juice
salt & pepper

East:
1 cut chillies

1/2 ~ 1/4 can of plain tuna
* Optional, to add in some boiled brocolli*

1. Boil the pasta with oil & salt. until cooked
2. Dish up, toast with cream cheese, tuna, cut chillies, lemon in a Heated Pan.
3. Sprinkle with some parsley, salt & pepper to taste.

Overall it tasted good! Originally this was " Farfalle with Smoke salmon, cream cheese and Artichoke Hearts". THinking of I still have some cream cheese left from my TimTamcheeseballs!

The combination of Chillie & Lemon really give you the "Tang" flavour ! Tangy and yet bit of creamy taste! Frankly speaking, I still think my tongue prefer "east" than west !

Meatball Pasta

I was inspired by Creamy post, Promenade's Halloween Night's menu , Creepy Eyeballs in blood sauce. Hehhehe...Terus I Feel like eating meatball pasta oredi!!

After I cooked this, i wanted to decorate with some Black Olives as the "Eyeballs"...but think of it, no one will eat in the family also, so better not la...


my 2 sis get excited everytime I say cook pasta for meal!
my lil sis said to me when she's eating it..

Ah Tng, ur pasta is better than Secret Recipe's one lah!!! Theirs tasted like Pepper only!

MUAHahhahah! I dunno, for me, homemade pasta is always the BEST, if compared to outside's.

Ingredients
Minced Pork + Minced Chicken ( same portion for each)
Marinate with some salt & pepper & garlic Powder & diced onion & lastly coated with some cornflour.
Marinate for at least 2 hours.

Sauce: Any Sauce U guy's are using =p I m not sharing mine's! HAhahahhahahha =p

Spaghetti and Mushrooms

菇菇大餐 !!!! HAhahahhahha... Bored of white/red sauce for Pasta ! Get all class of Fungi to do the meal! * LOlz * * Giggle *



Method

1. Cook the pasta in salt & oil water.
2. Heat cooking oil in a work. Add garlid & sprinkle of salt, frying till garlic is golden brown.
3. Add all the mushrooms, bay leaves and black pepper and fry for 3 minutes
4. Combine 100ml hot water, oyster sauce, cooking wine, chic stock, sesame oil. Stir to mix well and add to mushroom.
   
5. Stir fry for 1 minute on high heat ( Add in constarch water IF you want to thickene the sauce)... It's optional anyways!
6. Add in cooked spaghetti , Off heat & serve immediately.
   

ThANks to "Her World" Magazine for their Great Recipe !

Lamb Stew Pasta

Rich & Hearty Stew ~
INGREDIENTS:-
2 Packs of Lamb steak from Merdeka Supermarket
1/2 teaspoon Salt & Pepper
2 teaspoon sugar
1/2 cup water
4 cups beef stock ( use maggie beef stock to replace)
3 cloves Garlic, minced
2 Large Onion
2 Carrots, diced
2 potatoes, cube
1 tablespoon dried thyme
2 bay leaves
1 cup white wine ( * can be an optional item.....)

A. Chop Lamb into pieces, & marinate with salt & pepper & thyme

Pan fried ( but I wok - fried) them! hahahah.. then place the meat into stock pot with water & beef stock. Fried the onion & garlic ... and put together into the pot and boil for half & hour...then put all the carrot & potato in... continue to simmer for another 1/2 hour until tender.
Here u goes... hahahahahha =P~ cost u $10 yum yum ~

Pasta Cheese Bake

Heheheh ... I m baking for tomolo's Breakfast!! i got this recipe from internet. www.taste.com.au
SUper easy! pasta + cheese + sauce + Chicken + mushroom + Celery .. mix mix mix, baked! Gau Dim! ahhahaha

BEFORE BAKE

AFTER BAKE

CHEESE Spooning UP =p

After DInner, I went to City Mall, Oh gosh, what is the difference between Midvalley's Cafefouru & City Mall's Giant Market? hey, I Felt like I m in KL when I was inside the supermarket, serious... hahaha =p
And, i went to this popular book store at 3rd Floor, Bought 3 cooking books!!! I LOve reading these Before I go to bed. ppl read novel, but i read recipie books, so that when I m sleeping, i will have * Sweet * Dreams *
hahahahhahahahha =p~

This Afternoon, had a date with 2 Promenade Monsters, namely Creamy Tan + BiGsTomAch Li MAn.. at Lintas " Wan Zhai" HK food Restaurant. I think I have ordered the Wrrong Food! I learnt my lesson, not to order "Western Pasta " at a HK restaurant! AHhahah.. my pasta very lousy leh.. not so nice, but i still finished it la sigh..

BigSTomAch Food: Baked Chicken Chop CHeeSey Rice..



Lime with Soda ( creamy i cant upload ur milky .. due to very Blur frm my lousy camera!)






Creamy's Food: Chicken Chop with "CartoOn mee" i See she finished it, even a single tip of Soup, so I assumed it's very YuMmy!!



Dad is outstation to Labuan, Mum out for dinner.. so left me & 2 sisters at home. Mum wanted me to cook dinner for them, well, being so lazy, i cooked pasta la.. faster..



Onion, Mushroom, TOmAto



Chicken ChickeN Chicken! sliced the Breast MeAt


my secret recipes



Before BATH with Sauces..


Red Sauce!



DAng DAng DAANng.. my DInner for TOnight!