Saturday, May 30, 2015

Spaghetti Bolognaise with Meatballs

My last pasta series post, You can look for alfredo sauce , marinara sauce, and aglio e olio spaghetti from my previous post

Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. (source: wikipedia)

The Cheesy Meatballs

Bolognaise sauce pasta is the first pasta sauce i knew and i try to cook at home. For me, bolognaise sauce is little bit heavy combine to marinara sauce. After i knew marinara sauce. i more often cook marinara sauce pasta the bolognaise. but i still like this sauce especially topped with a lot of grated cheddar cheese. Its so yummy

I still use my old recipe, you can click here for the recipe.

Spaghetti Aglio E olio

I already posted recipe alfredo sauce spaghetti and marinara sauce spaghetti and now continued my pasta series is Aglio E Olio

Spaghetti aglio e olio ("spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, coming from Napoli. The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added. (source : wikipedia)

For me, aglio e olio is the easiest spaghetti but also the hardest one. Everything look easy actually is hard. Honestly, I have never tried aglio e olio pasta sold at western resto, ops, just remember i have tried aglio e olio from one of more too taiwanese cafe in the town, but i dont think pasta their serve is aglio e olio although it have spicy taste and not light as the pic i look while browsing.

After do some browsing to so many food blog, i try to make my own spaghetti aglio e olio, for me it taste similar like our Indonesian mie goreng, the only big difference is the noodles. Not sure whats going wrong but it taste light and yummy. worth to try.

Spaghetti Aglio e olio

75 gr spaghetti, boil as per box instruction
10 shrimps, peeled but left the tail
5 small green chili, julienne
1 tbsp onion, chopped
1 clove garlic, minced
1/2 tbsp cooking oil
salt & peppers

How to make
1. Heat up the pan, saute garlic & onion until fragrance.
2. Add in shrimps and small green chili stir well until cooked.
3. Add in boiled spaghetti, season with salt & peppers. mix well
4. Ready to serve

Friday, May 29, 2015

Marinara sauce spaghetti

I think i will post two more post about my pasta recipe here. just count it as pasta series. :D

Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives and spices. It is occasionally sweetened with a dash of red wine. (source: wikipedia)

This marinara sauce spaghetti also one of quick & easy pasta recipe and my sister favorite pasta. she ate this more often than me. Marinara sauce also being my favorite pasta sauce, i like the slightly sour & sweet taste from tomato, fragrance from saute onion, topped it with some red sweet peppers and chicken breast, just perfect for me.

Marinara Sauce Spaghetti

Serve: 1 serving
75-100 gr spaghetti, boil as per box instruction
1 small tomato, chopped
1/8 cup onion,sliced
1 clove garlic, sliced
some sweet red peppers
50 gr chicken breast, sliced
1/2 tbsp cooking oil
1/2 tbsp spaghetti sauce
1 tbsp tomato ketchup
Salt & pepper
1/8 cup cheese, grated (*optional)

How to make
  1. Saute onion and garlic with 1/2 tbsp cooking oil until translucent, add in chicken meat. stir well until cooked
  2. Add in chopped tomato, sweet red peppers and other seasoning. If the sauce too thick add in a tablespoon of water or 2 tbsp also okay.
  3. Add in boiled spaghetti, stir and mix well until all spaghetti covered with the sauce
  4. Place in plate and topped with some grated cheese.

Alfredo Sauce spaghetti with fish chips

This is my last night dinner, really quick and easy meal. My mom said on sunday, she bought some fish fillet, you guys can make fish chips if you want. Okay, suddenly i think about alfredo sauce pasta with fish chips, seems will be very delicous, a creamy sauce pasta with crispy and soft fish chips. Me and my sister planed to make it at sunday night but we both ate too much on our late lunch, so cant ate much at dinner and we decide to cook this on Monday night.

Alfredo sauce is look same like carbonara sauce, its white and creamy. but actually they have some difference. from what i read the most difference is alfredo sauce doesn't need egg and carbonara  sauce do.

A white sauce, Alfredo is made from butter, parsley, heavy cream and minced garlic. This sauce is most often served on fettuccine noodles. Alfredo is often mixed with ingredients like parsley, shrimp, garlic and chicken. Italian restaurant owner Alfredo di Lello is credited with ‘Alfredo sauce’. It is said that he made the first Alfredo sauce in 1914.

Carbonara is made from pecorino romano, eggs, black pepper and guanciale. Though it is not clear when the pasta sauce was introduced for the first time, it is said that the pasta sauce came to be known from the middle of the 20th century. (source: differencebetween)

for me alfredo sauce is more easy, no need afraid the egg will overcooked and become scramble. Okay, now i will share the recipe of alfredo sauce pasta i make last night, it more low calorie because we dont use heavy cream only milk with some cornstarch. i got the recipe from munaty cooking and do some modification with the topping. for the fish chips you cake see the recipe here.

Alfredo sauce pasta

serve: 2 portion
150 gr spaghetti, boil as per instruction 
1 stick chicken frankfurter
2 tbsp minced onion
250 ml milk
100 ml water
1/2 tbsp cornstarch
1/4 cup cheddar cheese, grated
1 tablespoon butter
1/2 tsp mushroom stock powder
Black pepper

How to Make
  1. In a hot pan, add the butter, onion and the chicken frankfurter, cook for one minute.
  2. Mix the milk with cornstarch and mushroom stock (This is called faking heavy cream) and pour on top of the chicken. 
  3. When it comes to a boil add the cheese. Stir for one minute then add the spaghetti. Mix well. seasoned with salt and black pepper
  4. Cook for one minute then serve immediately.

Saturday, May 23, 2015

Shitake Mushroom and Chicken Jeon

Inspired from aeri's kitchen recipe, i cooked this menu for one of my lunch box menu. I changed the beef with chicken meat because some of us does not consume beef. This shitake mushroom and chicken jeon or pancake taste good, light and suitable for appetizer. Next time, i will soaked the fresh shitake mushroom into some sugar & salt water to get more delicious taste

Shitake Mushroom and Chicken Jeon

10 Fresh Shiitake Mushrooms
1 Egg (1 Pinch Salt)
3 Tbsp Flour
Some Cooking Oil for Frying
⅔ Cup Ground chicken
½ Tbsp Soy Sauce
1 Generous tsp Sugar
1 Tbps Green Onion, Finely Chopped
1 tsp Garlic, Minced
¼ tsp Sesame Oil
⅛ tsp Black Pepper
1. Mix the minced meat and other ingredients, mix well
2. Remove shitake mushroom stems, then coat with flour.
3. Put the meat mixture into the middle of shitake mushroom. Arrange on a plate
4. Sift flour onto it to cover all surfaces of the meat and mushrooms
5. Dip into beaten egg, then fried with a little oil in frying pan until cooked

Wednesday, May 13, 2015

Pork Jerky (bakwa) Egg muffin

Inspired and adapted from anncoo journal blog. Look at her great pic really make me drooling and want to make this directly for tomorrow breakfast. I still have some leftover bakwa from chinese new year ( i make this bakwa egg muffin on ), yup this post is late post. i got some blogging blue. too lazy to write in blog especially editing the pic.

I am still cooking / baking every weekend, and now i am start doing some small business selling my homemade snack / frozen snack. Hope it will running smoothly and last long.. *praying* I make the snack every night after went back from office. feel tired but very satisfied and happy when customer said they liked it.

Okay, back to this pork jerky muffin, the texture is very soft and slightly creamy, it tasted good with the bakwa inside.. suitable for breakfast and who usually eat egg for breakfast.

Pork Jerky Bakwa

Source : anncoo journal
3 large Eggs1
Onion, Chopped, pan fry to soft
200 ml fresh milk
1 tbsp Corn flour or plain flour
55g Mozzarella shredded cheese (1 cup)
60g Bak kwa, coarsely chopped to bits (1/2 cup)
1/2 tsp Salt or to taste
dash of pepper

How To Make
  1. Mix eggs and milk in a bowl until well blended with a hand whisk. 
  2. Add corn flour, stir well, onion and shredded cheese, mix well again. Lastly throw in 3/4 of the bak kwa bits, salt and dash of pepper.
  3. Gently pour egg mixture into muffin pan. 
  4. Bake for 5 minutes in the preheated oven 200 deg C until the egg muffins top are slightly set.
  5. Take out muffin pan from oven and scatter remaining bak kwa bits over it. Lower oven temperature to 180C and bake the bak kwa egg muffins for another 30-40 minutes.

Tuesday, May 12, 2015

Japanese Potato Salad

One of my favorite Japanese restaurant in the town have this potato salad. We can order one portion of potato salad or order a bento and they will serve your bento with some potato salad. I like the freshness of this salad because i can feel the authentic taste of Japanese cuisine.

So, when i am surfing in youtube. i found this recipe from ochikeron you tube channel and i am really looking forward can try this recipe as soon as possible although i don't have Japanese mayonnaise which is the really important ingredients here. I only use regular mayonnaise and hope the taste will approach to the one i eat an japanese restaurant. But, too bad to say i only got 50% similar japanese potato salad with the resto, surely must use japanese mayonnaise next time.

To note it that must drain well every single vegetable in ingredients such as onion, cucumber,etc. Just like mine, because i did not drain it well so my potato salad become a little bit soggy in next day (i make it in night time).

Japanese Potato Salad

Source: ochikeron
Serve: 2 small portion
150g potato
25g carrot
1/2 small onion
25g cucumber
1/4 cup whole kernel corn (canned)
1/4 tbsp. vinegar (replace with lime juice)
2 tbsp. mayonnaise
salt and pepper
How to Make
  1. Slice the onion thinly and into small pcs, sprinkle with a bit of salt, then leave for 2~3 minutes. Wash and drain well with paper towel. 
  2. Slice the cucumber into thin rounds. Sprinkle with a bit of salt. Drain well with paper towel.
  3. Slice the potato into 1/2inch (1cm) half rounds. Place them in a pot, add water until covered, add 1/2 tsp. salt, then put on the heat. When its boil, turn down to medium and cook for about 12 minutes
    mash them with a fork while they are hot. Season with 1/2 tbsp lime juice, salt and pepper.
  4.  Slice the carrot. Cook in a boiling water for 3 minutes, then drain well.
  5. When the potato and carrot are cool enough, combine all the ingredients together in one bowl, then season with 4 tbsp. mayonnaise, salt and pepper.

Sunday, May 3, 2015

Bbq Chicken Pizza

Yes.. I am making pizza again. i am such a pizza lovers. i really wish i can find a lot of simple pizza recipe which i can try it at home. eating pizza outside is quite pricey for me. so i enjoyed make and eat pizza at home, also i can share it with my family.
Others my simple pizza recipe blackpepper chicken, tuna melt pizza
Before baked

This time, i still making pizza crust with my old recipe but i do some experiment here, i subtitute 2-3tbsp of flour with yellow cornmeal for more crispy crust and sure i got more crispy crust. its yummy, but i like the ordinary style. for whom like crispy pizza crust (thin pizza crust) you may substitute some flour with cornmeal. its sure work well.
Look at the mozarella cheese.. it melt nicely

For the sauce, i use the simple homemade bbq sauce and it taste good. I like it very much. its freshly taste combine with the bbq chicken and sweet red peppers.

Bbq Chicken Pizza

Source: munatycooking with slightly modification
Serve: 1 pan 26cm pizza
Pizza Crust recipe, click here
Bbq sauce
1/4 cup ketchup
1/4 tsp brown sugar
1/2 tsp onion powder
1/2 tsp garlic powder
black pepper powder
1 tsp olive oil
1/4 tsp chili powder (optional)
1 tsp lemon juice
mix well and set aside

Bbq Chicken
1 skinless chicken breast cut into bite size
Salt and black pepper
2 tsp oil
1 tbsp from the BBQ sauce you prepared earlier
How to Make
Season chicken with salt and black pepper.
In a hot pan add 2 tsp oil, when hot add the chicken and cook until light brown on both sides.
Add one tbsp from the BBQ sauce to the chicken and stir for one minute on medium heat.
Remove from heat and cover immediately, keep aside.

Extra topping
1 small tomato, slice thinly
1 small red bell pepper, chopped
1 small onion, finely chopped
mozzarella cheese, shredded

Last, How to make the pizza
Preheat oven to 200C.
Spread the remaining BBQ sauce on the dough.
Spread the onion, tomato, chicken, and the red bell pepper evenly.
Sprinkle the mozzarella cheese.
Bake for 15 minutes, until golden brown.

Saturday, May 2, 2015


Edisi kuliner korea masih berlanjut nih, setelah kemarin beli black bean paste di singapura akhirnya dicoba juga buat jajjangmyeonnya. Sebelumnya saya sudah pernah mencoba jajangmyeon yang dijual di salah satu resto korea di Batam, dan saya cocok dengan rasanya tapi porsi di resto cukup besar dan harganya juga mahal.
Maka pada hari minggu kemarin saya coba masak sendiri, caranya simple - tidak terlalu sulit, cuman saya agak kaget karena gula yang diperlukan cukup banyak  untuk menetralisirkan rasa asin dari black bean paste tersebut. Jadi pas memasak sambil di test saja rasanya. kalau masih terlalu asin tambahkan lagi gula sedikit demi sedikit sampai mendapatkan rasa yang pas.

Saya menyajikan nya dengan mie spaghetti Indonesia (di kemasannya sih tulis cocok untuk mie aceh dll) karena tidak menemukan mie korea khusus untuk jajjangmyeon dan kalaupun ketemu saya yakin harganya juga mahal.

Jajjangmyeon yang saya buat ini saya sesuaikan dengan selera saya, jadi paste yang digunakan tidak sebanyak pada umumnya, saya kurangi agar rasanya lebih ringan. I Like it!


Sumber: maangchi
Serve: 2 porsi
2 porsi Spaghetti, rebus sesuai petunjuk kemasan
50 gr daging ayam
½ lembar sawi putih, potong kecil"
¼ zucchini, potong dadu *optional
½ kentang, potong dadu
½ bawang bombay, iris halus
2 sdm black beans paste
2 sdt gula atau lebih
1.5 cup air
1 sdt minyak wijen
Sedikit timun buang biji, iris halus untuk hiasan
1 sdm tepung maizena, larutkan dalam air
Cara Membuat
  1. Tumis daging ayam dengan sedikit minyak sampai berubah warna di teflon.
  2. Masukkan bawang bombay, kentang, zuchini tumis sampai harum.
  3. Buat lubang ditengah, masukkan black beans paste dan gula tumis sekitar 1menit kemudian aduk bersama bahan lain di wajan.
  4. Tuang air, aduk rata, kemudian tutup dengan penutup teflon/wajan. Biarkan mendidih sekitar 10menit
  5. Buka penutup, aduk sebentar. test kematangan kentang. jika sudah matang kentalkan dengan tepung maizena. sebelumnya ingat test rasa terlebih dahulu jika masih terlalu asin beri sedikit gula lagi.
  6. Masukkan minyak wijen. aduk rata. siap disiram ke mie yang telah kita rebus kemudian taburi dengan timun yang diiris tipis dan memanjang