Description:
This sauce can be served with different types of pasta but preferably wide pasta such as tagliatelle or fetucinne and shell type of pasta. The purpose is to scoop the sauce with the pasta :D This sauce is also nice as pizza topping and an ingredient for lasagna.

The other variation of this sauce is to add red wine when you cook the meat. Cook until the wine is evaporated then add the tomato sauce. You can also add a touch of cream in the sauce and tadaaaa... you'll get creamy bolognese sauce.

If you are adventurous, you can try this for me. Make tomato soup from this sauce by thinning the sauce with some beef stock and add carrot and beans. I've never tried this though ;-)

And... this is my entry for MFM #14 which is hosted by Esti. Hope you enjoy it, too :D

Ingredients:
500 g beef mince, lean
500 g pork butt mince
1 Tbs olive oil, extra virgin, Carapelli

1.5 kg basic tomato sauce
1 bay leaf, fresh
1 tsp oregano, dried flakes
black pepper, freshly ground

1 carrot, grated, optional
1 celery, chopped into small cubes, optional


Directions:
1. Heat olive oil in a big pot and saute the meat. Break the meat into small pieces with wooden spoon. Cook until meat change colour.
2. Add tomato sauce and other spices.
3. Simmer for 15 minutes. Cover with the lid.

Description:
It's a healthy start in the morning. Nothing fancy but packed with all the good things.

This may help those who have a problem with the irregular bowel movement. ;p

This is also the submission for MFM #11 - Nuts and Beans which is hosted by Sulis .

Ingredients:
360 g rolled oats, Home Brand
60 g almonds, Ducks, flaked
60 g Californian walnuts, Lucky, chopped coarsely
60 g pecans, chopped coarsely
20 g white sesame seeds, Hoyts

0.25 tsp cinnamon powder
1 Tbsp Australian honey, Cloverdale

100 g sultanas, Sunbeam, natural


Directions:
1. Put oats, nuts and seeds in a big wok. Dry wok toasted on medium low heat. Adjust the heat if it is too low or too high. Stir every few minutes.
2. Add cinnamon after toasting them for 15 minutes.
3. Add honey by drizzling it over the muesli. Stir for another 5 minutes. The colour of the oats and flaked almonds is very light brown.
4. Line the baking sheet with baking paper (it helps to transfer the muesli to the container) and put the muesli mix on it, spread and cool
5. Add sultana and mix. Keep in an air tight container.

Serving suggestions:
1. Take about 60 g of muesli and serve with 150 g of your choice of yoghurt. My favourite is Nestle All Natural yoghurt.
2. Serve with milk and sliced bananas
3. Topping for your ice cream

Alternatives:
You can also use other nuts, seeds and dried fruits such as hazelnuts, raisins, sunflower seeds, dried apple, dried apricot, dried mango, dried papaya, dried pineapple, macadamia, peanut, black sesame seeds, dried cranberries, dried cherries, cashew nuts, dried peach, dried banana, rice puff etc...

Description:
It's another interpretation of pepes ikan and the original recipe was from Evil Jungle Prince. The recipe is really simple but the dish is full of flavour and very delicious. Here is the link to the picture of rockling fish .

I made some modifications of the recipe. Can't help it!

This recipe is also part of the MFM #10 which is hosted by Sefa.

Ingredients:
2 pieces of rockling fish fillets
Lime juice

Banana leaves
Bay leaves
Kaffir lime leaves

Ground spices:
125 g big red chillies, seeded and sliced (yield about 3 Tbsp ground chilli)
35 g shallots, peeled and sliced
25 g garlic, peeled and chopped
35 g candlenuts, dry panfried
1 tsp shrimp paste
1 tsp salt
1.5 tsp sugar

Mix in 1 Tbsp oil

Directions:
1. Prepare the ground spice in a food processor or using mortar and pestle.
2. Wash the fish with lime juice and leave it for 5 minutes. Rinse with water and pat dry with a paper towel.
3. Cut the fish into two. Marinate the fish with ground spice for one hour.
4. Preheat oven to 200 deg C
5. Clean some banana leaves and slightly oil them. Place a piece of fish or two pieces of the tail ends onto the banana leaves, place one bay leaf and one kaffir lime leaf.
6. Secure both ends with toothpicks tightly.
7. Bake for 25 minutes.

Hints:
1. It's better to grind the spices part by part because some spices are harder to grind than the others. I ground the chillies and the other spices separately. Then, put all of them back to the food processor and blitz until combined.
2. To shortcut the ground spice, you can use sambal oelek and almond meal. Don't forget to adjust the taste as sambal oelek has been added with salt and sugar.
3. To make the banana leaves slightly pliable, soak them in hot water for a few minutes. Use an aluminium foil or baking paper if the banana leaves are not available.
4. If chilli is not your favourite, replace it with red paprika (capsicum) and a little bit of ripe tomato.
5. If you want milder garlic odour, you can reduce the amount of shallots and garlic or saute them first before mixing it with other spices.

Today when I was really lazy to cook dinner, I thought of making just plain cheese sandwich. Then, I remembered that I still had some left over bolognese sauce from 2 days ago. I was thinking... well, I could make it like pizza and by the way, I brought some bread rolls from work.  So..., here is the food for MFM #6.

 

 

I asked my cousin how to call this in Italian. It can be called either pizza con sugo alla bolognese e formaggio or panino con sugo alla bolognese e formaggio. For some reasons, the name sounds better in Italian .

 

 

 

 

Ingredients

 

Warm bolognese sauce, drain some of the sauce (see below for the recipe)

Mozzarella cheese, grated or thinly sliced (for texture and look)

Parmesan cheese, grated (for taste)

4 Burger rolls, focaccia, long rolls, crusty bread, sliced bread or other rolls

 

Assembling Methods

 

1. Preheat the sandwich press (I used this because it melted the cheese very quick and keep the bread moist in the inside and crusty on the outside), oven (hot setting) or grill
2. Cut rolls into half. If using burger rolls, you may need to level the top half so it won’t roll.
3. Place some mozzarella cheese on the bread, some Bolognese sauce, top with parmesan cheese and mozzarella cheese
4. Grill until golden brown. Just don't cook them too long, otherwise they will become dried bread!
5. Enjoy the sandwich!

Some alternatives:

1. You can change the filling (ham, salami, peperoni, sausage meat, parma ham, pineapple, zucchini, olives, pesto, sundried tomato etc) and the sauce as you like. You can just put vegetables if you like.
2. You can make this as finger foods too by using smaller cut of breads.
3. Add some salads

 

 

Simple Bolognese Sauce

 

Ingredients

 

1 small onion, finely diced

3 cloves garlic, finely diced

125 g mince beef

125 g mince pork

Cooking oil

 

1 bottle smooth bolognese oven roasted tomato sauce, Dolmio or

400 mL passata di pomodoro (tomato puree), Divella with

½ tsp dried basil flakes

1 tsp dried oregano

1 tsp dried flake parsley

Salt

White pepper

 

1 tomato, finely diced

¼ red capsicum, small, diced into cubes, 0.5 x 0.5 cm

¼ green capsicum, small, diced into cubes, 0.5 x 0.5 cm

 

Cooking Methods

 

1. Heat oil in a saucepan on medium heat, sauté onion and garlic till fragrant
2. Brown meat and stir them with a spatula to small pieces
3. Add tomato sauce, herbs and seasonings. Cook for 15 minutes.
4. Add vegetables and cook for another 15 minutes or until sauce thickens

 

 

 

This recipe is for MFM #4 - Chocolate

This muffin is based on Vania's recipe but I got to know this recipe from Mbak Syl's MP. Thanks for sharing the lovely easy recipe.

I made some adjustments to the recipe according to the ingredients in the pantry. Just to make it a healtier muffin, I added some wholemeal flour to 'boost' some fibres .

Ingredients:

Dry Ingredients

1 cup all purpose flour

0.5 cup wholemeal flour

0.5 cup castor sugar

3 tsp baking powder

0.25 tsp salt

2 tbsp alkalised cocoa powder

0.5 cup dark chocolate, chopped coarsely

Wet Ingredients

0.25 cup salted butter, melted

1 egg

50 g vanilla ice cream, melted (coz I don't have milk at home)

0.75 cup water

Method:

1. Preheat oven to 180 deg C (Conventional Oven) and grease a muffin tray with oil spray.

2. Sieve all dry ingredients on a grease proof paper and put in a mixing bowl

3. Mix all wet ingredients

4. Add the wet ingredients to the dry ingredients. Fold gently until just mixed. Fill each muffin cup about 3/4 full.

5. Bake in the preheated oven for 20 minutes or until a screwer comes out clean.

Ini makanan dapat inspirasinya pas makan malam di Shark Fin Inn, Keysborough. Aslinya pake bebek panggang yg dicampur dgn acar timun, wortel, bangkwang, lobak, kacang tanah dan mi goreng kering. Ya sudah, aku coba2 aja cari resep rojak ala Singapur dan Malaysia.

Ini paertama kalinyaku  bikin bumbu rojak, gak tahu seberapa banyak shrimp pastenya dan ngikut aja resepnya yg dapet dari http://www.malaysianfood.net/recipes/reciperojak.htm. Waduh, 1 sdm stinky banget deh. Jadinya mesti dirubah sedikit resepnya. Ini rojak, isinya bisa suka2, mau buah2an, sayur2an atau dicampur dgn daging (kayaknya sih cocok dgn daging ayam, bebek, ikan dan babi).

Anyway, ini dia resepnya, yang jelas sih bukan utk cooking for the rushed.

 

Isi si Mi Ayam:

1/2 bungkus Chang's crunchy noodle (mending beli daripada goreng sendiri)

3 sdm slivered almond, sangrai

2 sdt biji wijen, sangrai

1/4 nanas matang segar, potong kecil

1/2 ketimum continental, iris ukuran korek api, buang bijinya

1/2 wortel ukuran sedang, iris ukuran korek api

1/2 sdm garam

1/2 sdm gula pasir halus

3 sdm malt vinegar

1 dada ayam fillet, iris tipis melintang (spt bikin chicken parma), ketebalan sekitar 0.5cm

3 sdm dark soy sauce

2 sdm Shao Xing wine

2 sdt minyak wijen

1/2 sdt five spice mix

1 star anise, keprek

 

Cara Membuat:

Acar ketimun dan wortel

1. Irisan ketimun dan wortel diberi garam dan didiamkan 30 menit. Taruh di kulkas. (Sementara nunggu, siapkan si ayam)

2. Kemudian tiriskan airnya dan cuci 2 kali dengan air. Keringkan dengan tisue dapur. Taruh cuka dan gula di mangkuk dan aduk. Masukkan ketimun dan wortelnya. Diamkan 10 menit di kulkas.

Ayam saus kecap

1. Rendam ayam dalam bumbu kecap, arak, minyak wijen, five spice mix dan star anise. Diamkan sekitar 30 menit.

2. Tiriskan dari bumbu perendam. Panggang ayam di wajan datar (non-stick pan) tanpa minyak sampai matang, kira2 3 menit per sisi. Diamkan ayam diwajan sampai dingin.

3. Iris ayam melintang seratnya tipis2, sekitar 0.5 cm. Dinginkan di kulkas sekitar 10 menit.

 

Isi Bumbu Rojak (bikin bumbu sewaktu menunggu acar dan ayam):

1/4 - 1/2 sdt shrimp paste matang (tergantung sukanya)

3 sdm gula jawa atau brown sugar

2 sdt brown sugar

1 sdm chilli paste (aku pakai LKK Guilin Chilli Sauce) atau dapat diganti chilli powder (takaran sesuai kemampuan lidah)

2-3 sdm tamarind paste (from 2-3 pulps + 4 sdm hot water)

1 sdm oyster sauce

1/3 cup air

2 sdm hoisin sauce

 

Cara Membuat:

1. Masukkan semua bumbu ke dalam panci kecil

2. Rebus sambil diaduk2, sampai gula mencair

3. Masak dgn api kecil sampai kental (spt saus karamel). Sausnya rada2 kental supaya bisa melapisi isi Mi Ayam, biar gak runny.

 

Assembly:

1. Tiriskan acar ketimun dan wortel dari cuka

2. Campurkan ayam, ketimun, wortel, almond, biji wijen dan bumbu rojak secukupnya.

3. Taruh mi kering di piring dan tambahkan campuran ayam di atas mi.

4. Hidangkan dalam keadaan dingin.

 

Eh, aku lupa nulis kalo ini makanan dibuat utk MFM #3 yg dihost oleh Ci Irma dgn tema Mi dan Pasta.