In hiatus at the moment. Will resume posting soon..

• 200g lamb brisket, cut into bite size
• 1 big onion, peeled and diced
• 2 med size potato, cut into 2cm cube
• 200g celery stalk, diced
• 100g cherry tomato
• 100g radish, thinly sliced
• thumbsize of ginger, thinly sliced
• mixed spice, (cinnamon bark, star annise, clove, cardamon seed)
• 500ml of water
• 1 tbs of gravy granule
•  3 tbs oil
• salt and pepper for seasoning

 

1. In a ceramic pot, microwave spices, ginger and onion in oil for 1 min in high heat. Stir the spice mix in between. Add in lamb brisket and potato, continue on high heat for another  4 min. Continue stirring at 1-2 min interval.
2. Add in water  and continue cooking process in medium heat for 10 min. After 10 min, add remaining tomato, celery and radish along with salt, pepper and gravy granule. Mix well. 
3. Cover the pot and let the stew cook for another 4 min under medium heat.
4. Allow for standing time of 5-8 min before serving. Serve warm. 

Fettucine in Mushroom Alfredo Sauce

My Fettucine in Creamy Mushroom Alfredo Sauce as below....

Sprinkled with paprika for the zings..

Ingredients

The Pasta

• 200 g of Fettucine 
• ½ tablespoon of salt 
• ½ tablespoon of oil 
• 1-1.5L of Water

Shitake gives amazing aroma to the sauce

The Sauce

• 50g Of Unsalted Butter 
• ¼ Cup of Cooking Cream 
• ½ Cup of Cream Cheese 
• ½ cup of Minced Meat 
• ½ Cup of Sliced Fresh Shitake 
• ¼ cup (56 g/2 oz) unsalted butter 
• 1 small onion, finely diced 
• 3 cloves garlic, minced 
• salt and ground pepper, to taste

Bon Appetite

Instructions

1. In a large microwave safe container, immerse fettuccine in water, add salt and oil and cover with cling film; punctured 2 hole on top to allow the steam to escape
2. Microwaved the pasta at high heat approximately 10-12 minute or until the pasta texture al dente. (Using hot water will reduce cooking time). Allow standing time for 5-8  min before drain the water and left aside for a moment.
3. For the sauce, in microwave safe container, heat the butter, onion and garlic together at high heat for 1-2 min. This will sauté the onion and garlic and melts the butter.
4. Then, add in minced chicken and continue the heating for another 1 min.
5. Once done, incorporate cream cheese and cooking cream into the mix. Reduce to medium heat and continue to cook the sauce for 4-6 min with 2-3 times stirring throughout the cooking process. 
6. Add in salt and pepper for seasoning and allow additional 5 min standing time. After five min, add the sauce into the pasta, mix well and reheat at microwave in medium heat for 2-3 min.
7. Serve immediately while still warm. You may garnish with chop Italian herbs or just a sprinkle of paprika to heathen your taste but. 

Happy Trying...

A feast for the eye as well...

Served and ready to be eaten...

1. In a large saucepan, over medium heat, fry sliced chicken ham until it is crisp. Drained and set aside. Using the same oil, sauteed an onion and garlic. Add on ground meat, sausage and cherry tomato. Stir frequently until tomato soften. 
2. Add in tomato puree and cream cheese to thicken the sauce. Bring to simmer until most of the liquid evaporated. Add in sugar to reduce the acidity of tomato puree.Season with salt and pepper as per your preferences. 
3.  Served over pasta of your liking while the sauce still hot and garnish with crispy fried chicken ham for a crunchy texture.
   

Hearty corn and crab chowder, hot milo and sure it make my day

• 500g of sweet corn (equivalent to amount of kernel removed from two cobs of medium size corn)
• 3 cups of chicken stock
• 200g of crab sticks
• 1 medium sized potato (diced)
• 2tbs of cream cheese
• Pepper and pinch of salt for seasoning

Crouton add an extra crunchy to the chowder

1. Combine the kernel, crab sticks, chicken stock and potato in a large saucepan. Heat over medium-high heat and bring to the boil. Cook, uncovered, for 5 minutes.
2. Reduce heat to low and stir in the cream cheese . Taste and season with salt and pepper. Leave for 2-3 minutes under low heat
3. Once done, scoop about 3/4 of the soup and pureed until smooth consistency. Add back into remaining 1/4 of the soup and leave on low heat for another 2 minutes. (I purposely did not pureed all the soup because I want to have a chunky bit on the remaining corn kernel.)
4. Removed from heat and your corn chowder is ready to be served.

For additional kick, sprinkled with paprika

• a cup of Bhasmati rice
• equal part of lukewarm water
• 1/4 cup of dark raisin
• 1/4 cup of cashew nut
•  150g of salted butter
•  pinch of all spices
• 2 cloves of garlic, 1 medium sized shallot, thumb sized of ginger (blended together)

 

1. In a deep covered ceramic cooking ware, combined 50g butter, spices and pre blended garlic, shallot and ginger. 
2. Cooked in microwave oven under full power setting for 2 minutes with the lid off. The mixture should give off pleasant aromatic smell that wafted around the kitchen.
3. Once done, add the rice grain into the mixture, combine well. Add equal amount of lukewarm water into the pot and covered with the lid. 
4. Microwaved the rice under full power setting for total 10 minutes,  stirring the rice to cook evenly once or twice during the process. 
5. After the microwave process done, removed the rice from heat source. Stir in remaining butter and allow another 8-10 minutes of standing time prior to serving. (*take caution as steam emanated from the pot can cause severe scalded)

 

Freshly caught Mud Crab

• 5 med sized mud crab (roughly half a kilo, gutted and cleaned )
• 100g of butter
• 1 cup cooking oil
• 1/2 cup of creamer
• 1/2 cup corn flour
• 5 chilies, chopped
• 2 cloves of garlic, chopped
• Ginger, approx thumb sized, finely sliced
• Salt, pepper and seasoning as appropriate
• 2 eggs (separate yellow for egg floss and white for coating)

Mud Crab, garnished with egg floss

A squirrel, lemongrass and turmeric

Gutted and cleaned

• squirrel (roughly 400g), cut into bite size
•  three sticks of lemon grass, crushed
• thumb sized of turmeric, crushed
• 3 medium sized red onion, diced
• 1/4 cup of cooking oil
• salt and pepper for seasoning
• 1/4 water

Squirrel with simple ingredients-lemongrass and turmeric

1. In a wok, heat up oil under high heat. Add on diced onion, crushed lemon grass and turmeric and constantly stir the mixture to prevent from charred. 
2. Add the squirrel into the wok and stir fry under high heat for 6-8 minute. Add 1/4 of water just to allow the meat to cook thoroughly. Lets the juice reduces until it become thick, creamy gravy.
3. Season with salt and pepper. Served with rice.