Malaysian Home cooked pasta

bolognaise simple

2008-12-20T03:16:00.000-08:00

Ingredient
minced beef ,chicken or pork 150gm(from mydin)
onion 1 big
carrot 1
celery 1 stick
garlic tablespoon chop
fresh tomato 4

tomato paste 5tablespoon
dry oregano or mixed herbs 2tbs
salt n peper
2/3 cup water or chicken stock

Mince beef,chop onion,garlic ,celery,carrot.tomato.tomato paste

TOmato paste(from Qiant3-4rm)
How to store:you only need a few tablespoon each time.so keep the rest in the freezer.
remove it from the can into in a bag or plastics container.
store in freezer for 3-5months.use a spoon to scoop out the amount you need each time.it can be easy to scoop when freezing. DO not defrost.
keep it freezing all the time.
How to use: tomato paste is a dehydrated tomato...the flavor is concentrate.It is add it to fresh
tomato sauce for a deeper colour and stronger taste.the tomato sauce that u get at
the restaurant contain high amount of the tomato paste.
The tomato paste cannot be use only by it self,it must be add to
fresh or canned tomatoes

Method.

1) stir fry the garlic and onion until light brown, then add in the celery and carrot.cook for 1 minute.

2) add in the minced beef and some salt ,cook until the meat dry and flavorful. apro 4minute.

3)add in tomato paste,cook for 5minute...low medium heat.

4)add in the water and fresh tomato.season with some herbs and pepper.cook for 15 minutes medium heat.

Serve
serve wit cooked pasta and parmesan cheese.
this recipe is fast and easy because i had ignore some ingredient..but the taste is awesome...and i t can be done very fast...some red wine in this recipe can make the sauce better in flavor.
Try the mince beef from Qiant or Mydin...it is cheap and good.
check out this meat sauce for the lasagna in our recipe.

2008-12-08T12:28:00.000-08:00

Home made cheese

fresh milk 1liter
vinegar or lemon juice 3tablespoon
salt

coffee strainer.(the old fashion ones.like the socks strainer)

This is a quick and easy cheese to make and can be used as a cheese spread. Warm the milk. Stir often to avoid scorching the milk. Add the juice of two lemons to the milk.stir the milk on low heat for 5minues. milk will separate into a stringy white curd.let it rest without heat for 5minutes.add in salt and stir.

Strain the mixture.the clear liquid will be strain off.press it dry.put in the chiller to drain.

can be eat the next day.use as a cheese spread or serve it with bread and dry tomato.

use as a filling of cheese ravioli...coming soon

Herbs for Sale

Rm15. Italian sweet basil
contact 0123846066 kj
(improved to grow in Malaysia's hot weather) climatize
use: pesto sauce,sprinkle on tomato sauce,pastas,egg omelet.stir fried eggplant.

how to take care
Water it twice or once a day,good amount of sunshine.plug the green leaf for cooking.

Recipes:
Check out this super fantastics pasta dish...you never know it can taste so good from your blender.is pretty simple with this few ingredient,i usually ignore the pine nuts.

PESTO is a italian sauce,serve with pasta,bread.....
ingredient.
basil leaf.1 handful
5tablespoon extra virgin or normal olive oil
grated Parmesan cheese 2tablespoon
salt n peper
toasted pine nuts 2tbs(dont have to put if u dont have)

Method.
I love to use my stone grinder for this,because i dont need much..you can use blender if u making it for more than 10person...cut the basil leaf into smaller pieces.put into the stone grinder.grind or mash the basil to paste,dont have to be smooth paste,roughly grind r fine,just to get the juice n flavour out.grind with the pine nuts together if using

1)grind the basil,scoop out the basil paste,add in olive oil,cheese, salt n pepper.

Toss the pesto to the cooked
spaghetti ..serve with cheese.

Dill

rosemary

Home made cheese

fresh milk 1liter

vinegar or lemon juice 3tablespoon

salt

Taylor's college Student

2008-12-07T20:56:00.000-08:00

sinchew 7/27/2008

lasagna

2008-12-07T10:44:00.000-08:00

RM19 from Italianiest restaurant Sunway Pyramid

San remo instant Lasagna pasta,milk.

ingredient
parmesan and mozarela cheese
salt pepper

white sauce=
200ml milk
1tablespoon multi purpose flour
1tablespoon butter

bolognaise sauce=1 recipe(click for recipe)

san remo instant lasagna(this instant lasagna do not need precook
,arrange it dry on the meat sauce )

method
1)for the white sauce,put the flour and butter into a sauce pot,mix the flour and butter together and cook for 1minute on low heat.Pour in the milk and let it boil for 1minute.season with salt and pepper.

2)You need a baking ware for the lasagna,first put a layer of bolognaise sauce,follow by some white sauce then cover it up with a layer of the instant lasagna sheet,apro 3-4 peice.
repeat again with the meat sauce, white sauce and the pasta sheet.
2 layer is enough,cover up the last layer of pasta with the meat sauce then the white sauce.
Sprinkle the mozarela and the parmesan cheese.

Bake in the oven for 20-30 minute.You can test by piercing a skewer into the lasagna,it is soft when is cook.
let it rest for 5minute before cutting.Its gonna be too soft to cut if u dint rest it.

daging kisar from qiant

Homemade lasagna w. assorted salads (spinach leaves, iceberg lettuce, frisee lettuce, arugula, ...), decorated with chive blossoms.

Cabonara rm18

2008-12-06T03:10:00.000-08:00

Cost RM18 from italian restaurant around selangor
now you can cook it with less than rm12 for 3-4person

Almost all the Italian restaurant in the world serves Cabonara.But how to make a Great Cabonara.all my friends are asking me kejie! How to cook a cabonara??
First the ingredient!!!!most important.

Cream=where can i get cream?the supermarkets Here will have
(Qiant,mydin,carefour,cold storage,jusco,tesco)
Which area?....it is near the place where u get Yogurt,cheese,milk and vitagen.
the dairy product area..the display chiller...
Its written Whipping cream....Brand such as Arla and some other brand..it comes in
200-250ml....or 1 liter......the packing is paper card board.tetra.the 200ml can cook for
3-4 person..cost you 5-6ringgit for the cream.the whipping cream below is for desert,not for cooking sauce.Dont get the wrong 1 because they place together with the paper packaging once.

beef bacon=most of the supermarkets will have...you can use pork or beef bacon....i prefer the
giant 'smoked breakfast beef bacon'....is at the chicken area..hanging on the chiller..
or the pork bacon....you can use chicken ham also...

Check out my recipe with so few ingredient....this actually Is a recipe from a restaurant call Pizza u--....located in taipan,damansara and few more place..u guest which one lah..dont want to expose the full name

Ingredient
whipping cream 200ml
1 onion(chop)
pork or beef bacon.few slice(cut into square dice)
peper and salt
maggi chicken stock. half cube
half teaspoon of Flour.(for making bread or cake,not corn or other flour)

spaghetti or other shape of pasta

Method.
1)boil the pasta,not until fully cooked..because is gona cooked in the sauce again..
2)stirfry the bacon or ham with some cooking oil until light brown add in onion,flour , chicken stock, some peper n salt stir well with low heat for 1 minute.
3)Pour in the cream,let it boil for 1-2 minute...you can see is getting thick when you boil.because the flour will thicken the sauce..finaly taste....
4)put in the pasta and mix well for 1 minute....another way is you can pour the sauce on top of the hot spaghetti...instead of mix the noodle in to the sauce..

Well....this is the standard recipe that most of the tasty restaurant will use...only cream..no milk or some stupid condensed milk...Get your cream and the bacon tomorrow from qiant or anywhere to start cooking....i guarantee you is the simplest and tasty recipe you can get...

pasta al dente????what it means????cooming sooon

wagyu beef

2008-12-06T01:20:00.000-08:00

Coming soon!!!!





the Best beef on the Planett!!!!! available at cold storage,jusco.Kuala lumpur area only the best beef on the planett!!!!!! coming soon..available at cold storage and jusco.Kuala lumpur area only.

truffle

2008-12-06T01:12:00.000-08:00

Truffles are found in the great wine regions of Italy and France. They come in two varities: black and the rarer white truffle found in the northern Italian area of Piedmont. These mushrooms grow under the ground and have a close relationship with oak trees. Dogs and occasionally pigs are used to locate truffles using their sense of smell.

Truffles are used to accent food and are usually shaved over pasta, risotto and other dishes. They are very expensive, literally hundreds of dollars a pound.

Truffles have been enjoyed as a gastronomic treat for millennia but it is only in the last hundred years or so that they have been universally recognised as a fungus, a mushroom. Some thirty species of truffle are thought to exist but here at Le Gardian we are intending to raise just one – The Black Diamond (Tuber melanosporum) or Périgord truffle.

Truffles multiply by spores and observation of these under a microscope is the only absolutely certain way, short of DNA analysis, to distinguish one species from another. The black truffle or rabasse grows in a strange symbiotic relationship with the roots of several trees but oaks are the most productive, particularly the evergreen Holm Oak (Quercus ilex) and the deciduous Downy Oak (Quercus pubescens).

The truffle enables the tree to assimilate phosphorus and in return it receives sugars to enable it to grow. It does this by producing mycorrhiza (tiny 2 to 3mm swellings the colour and shape of a miniature date) which invade the tree roots. The truffle develops over many months and harvesting can begin as early as 15th November although tradition has it that the best truffles are to be found between mid January and mid February.

“The truffle is not a true aphrodisiac but it can make women more affectionate and men more attentive.”
Brillat-Savarin

oven baked chicken

2008-12-05T10:45:00.000-08:00

coming soon!

aglio olio

2008-12-05T10:43:00.004-08:00

the best pasta in the universe!
The most popular pasta in the whole world.

spaghetti aglio olio

ingredient
1 Chili.dry or fresh sliced

few garlic.sliced
basil.a bunch
salt pepper.

Spaghetti or other pastas.cooked al dente.

method.
Fry the sliced garlic o light brown,add in chill ,basil ,salt n pepper.Add in the pastas and cook for 1 minute. Ready to serve.

Fast n easy dish,can be done in 10 minutes.

ceaser salad

2008-12-05T10:43:00.003-08:00

coming soon!

mushroom soup

2008-12-05T10:43:00.001-08:00

coming soon!

seafood pasta

2008-12-05T10:42:00.003-08:00

coming soon!

fish n chip

2008-12-05T10:42:00.001-08:00

coming soon!

meat ball pasta

2008-12-05T10:41:00.001-08:00

coming soon

Slurpsss....

the duck liver

2008-12-05T01:03:00.000-08:00

Foie gras (pronounced /fwɑːˈgrɑː/ in English; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding), according to French law^[1], though outside of France, high quality product has also been produced using natural voluntary feeding. Pâté de foie gras was formerly known as "Strassburg pie" in English due to that city being a major producer of this food product^[2].

Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak.

The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.^[3] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.^[4]

Gavage-based foie gras production is controversial, due to the force feeding procedure, and the possible health consequences of an enlarged liver, and a number of countries and other jurisdictions have laws against force feeding or the sale of foie gras due to how it is traditionally produced.

Foie gras with mustard seeds and spring onions in duck jus

Force feed the duck.

How much do I get pay

2008-11-01T23:45:00.000-07:00

Taylors college.
working in Singapore after i graduate

I'm from Dh19 Specialise Cuisine. Graduated 2006 diploma.
Few days After I had my final exam done, my class mate was asking me if I wanna work in Singapore,well I always wanted to work in overseas so we went to Singapore two days after.
I had a interview in Singapore with a fine food company 'Les amis' that i got info from internet.So i got the job as a commis.The work permit is apply by the company, it was fast ,it takes 3 days to be done.The work permit have a period of 2 years.Well you can choose to leave after 1 year to another company or choose to come back Malaysia.So hows the pay? the pay was pretty good actually.I wrote 1200$ when i fill the application form, so the chef gave me 1200$ without saying anything,arhhh,i Should had wrote there more than 1200$....hah
I have the basics of 1200$ there is still split shift allowance , overtime pay,tips.Every month i got lots of overtime pay,at least 300$,lots of mis e plus after the lunch service,got stocks,stews,braised and meat fabrication to do...so we only got to rest 3 or 4 pm...
Tips,kitchen staff get tips as well,at least 300$ a month.The restaurant business was really good,customers are willing to pay..
So a month my pay can be 2000$ to survive in singapore...minus 250$ room rent,100$ for transport,200-300 for food and entertaiment.....You can save up at least a 1000$ every month..Most of the restaurant provide meals for staff's lunch n dinner.So we dont really spend much on food,but seriously some times the food really bad...so i went out for food court...
The cost of living there are consider not high,for me i prefer the cost of living there better than here.