White Sauce Pasta

When there are only two persons having a meal at home, cooking pasta is one of the best options available as pasta is not only delicious but very little work is involved in cooking - just boiling the pasta, cutting the vegetables and cooking in one pan. One of the easiest pasta meal is the White Sauce Pasta, the sauce made from butter, flour and milk. One can add any meat for protein. Vegetables used are usually broccoli, carrots and capsicum.


Ingredients:

• 150 g spiral pasta (for 2 persons)
• 2 tbsp cooking oil
• 1 piece of chicken breast
• 4 cloves garlic, chopped
• 8 pieces of white round mushrooms, sliced
• 1/4 cup of cut carrots 
• 1/2 cup of cut broccoli florets 
• 1/4 cup of cut yellow capsicum
• 1/4 cup of cut red capsicum
• 2 tbsp butter
• 1 tbsp flour
• 1 cup milk
• salt to taste
• 1/4 tsp black pepper powder
• 1/2 tsp red chili flakes

Method:

• Boil pasta according to instructions on the packaging. Drain and set aside.

• Season the chicken breast with salt and pepper.

• Add cooking oil into a non-stick pan and pan-fry the chicken breast till golden brown.

• Once the chicken breast is cooked, remove it from the pan and let it cool down.

• Shred the chicken breast and set aside.

• Add 1 tbsp of butter into the same pan.

• Saute the garlic.

• Add the mushrooms and fry till brown.

• Add the carrots, broccoli, yellow and red capsicum. Stir-fry them for a short time. Dish them up.

• Add the remaining butter into the pan. When it has bubbled and turned brownish, add in the flour, stirring to prevent clumps.

• Add in the milk. Keep on stirring till the sauce slightly thickens.

• Add salt and pepper to taste.

• Add the pasta into the sauce, stirring to ensure all the pasta is coated with the sauce.

• Add the cooked chicken breast, mushrooms, carrot, broccoli and yellow and red capsicum.

• Mix them up well with the pasta.

• Dish out to serve.

Braided Poppy Seed Bread

Poppy seeds (kas kas in Malay) are the seeds of the opium poppy which is the source of opium, heroin, morphine and codeine. They are edible and are mainly used usually in baked goods like cakes, breads, bagels, etc. for their crunchy texture. These seeds themselves do not contain opiates but they are frequently contaminated with morphine residue during harvesting. Some health benefits can be derived from consuming these seeds like, to name a few, they support bone maintenance and development due to their iron and phosphorous content, they assist in red blood cell production (again due to their iron content) and they prevent constipation (due to their high amount of fiber). You can read up for more benefits.

Many Malaysians commonly use poppy seeds or kas kas in nasi kandar and curry dishes. However, in one year it was questioned whether they will cause addiction in persons consuming them. It was clarified that the amount of opiate derivatives in poppy seeds was too low to cause any harm to those who consume it.

Ingredients:

• The dough
• 225 g bread flour
• 25 g cake flour
• 3 tbsp milk powder
• 1 tsp salt
• 1 tbsp castor sugar
• 1 tsp yeast
• 160 - 170 ml lukewarm water
• 2 tbsp corn oil or butter
• 5 tbsp poppy seeds
• The topping
• 1 egg yolk
• 1 tbsp water
• 1 tbsp poppy seed

Method:

• Activate the yeast - add castor sugar to the lukewarm water, stir to dissolve the sugar and sprinkle the yeast on top. Set aside for 5-10 minutes.

• Once the yeast has been activated (there are bubbles in the yeast mixture), pour it into the bowl of the stand mixer.

• Add the bread flour, cake flour and salt into the yeast mixture.

• Start the mixture on a low speed until all the ingredients are incorporated. Then increase the speed to medium high.

• When the dough has formed into a ball, add the corn oil / butter.

• Add the poppy seed.

• When the dough is smooth and elastic, transfer it to an oiled bowl.

• Cover the bowl with cling wrap and put a damp towel over it.

• Let the dough proof in a warm place for 1 hour or till it has doubled in size.

• Lightly flour your table top.

• Remove the dough from the bowl onto the floured surface.

• Punch out the air from the dough and knead it for about 5 minutes.

• Weigh the dough.

• Divide the dough into 3 portions of equal weight.

• Roll each dough lengthwise of same diameter.

• Place the 3 rolls side by side.

• Press one end of the 3 rolls together.

• Start braiding the dough either from left to right or right to left. When you have completed this, pinch the ends together and then tuck it underneath the braid.

• Place the braid onto a greased baking tray.

• Let the braid proof for about 30 minutes or until it has doubled in size.

• Pre-heat the oven at 175 degrees C.

• For the topping, mix the egg yolk, water and poppy seeds. Brush the braid with the topping when it is ready for baking.

• Bake the braid for 30 minutes until it is golden brown.

• Let it cool down completely before cutting it.

Brown Butter Mushroom Spaghetti with Crunchy Homemade Breadcrumbs

The way of cooking pasta has evolved and has been adapted to local culture of cooking. However, more often than not, I like to cook pasta the way it was originally cooked i.e. with lots of butter, cream, milk and cheese and with different herbs. And yes, also with white round mushrooms (specifically).

As I love my pasta to be buttery, creamy and garlicky, I find this dish - Brown Butter Mushroom Spaghetti with Crunchy Homemade Breadcrumbs - to be another yummy one. The taste of the pasta is enhanced by the creamy sauce, sweet mushrooms and fresh parsley. The crunchy toasted breadcrumbs brings the taste to another level. (I never knew that I can add toasted breadcrumbs to a pasta dish until a friend told me so.) Topped with a dash of grated Cheddar cheese, this plate of pasta is simply delicious.

Ingredients:

• 150 g pasta (spaghetti or linguine) (for 2 persons)
• 1 slice of bread (any kind)
• 1 tablespoon olive oil or cooking oil
• 2 tablespoons butter
• 5 gloves garlic, chopped
• 1 tablespoon wheat flour
• 1 cup milk
• 1/2 cup of cream
• 8 pieces white round mushrooms, sliced
• 3 sprigs of parsley, chopped
• Some finely chopped red capsicum
• Salt and pepper (according to taste)
• Some Cheddar cheese

Method:

• Boil the pasta as per instruction on the packaging. Drain and set aside.

• Bake 1 slice of bread and grind it using a food processor. Set aside the breadcrumbs.

• Heat up a non-stick pan with a tablespoon of olive oil or cooking oil.

• When the oil is hot, add the breadcrumbs. Fry them until they are crunchy. Dish out and set aside.

• Add the butter into the pan.

• Add the chopped garlic and saute them till they are fragrant.

• Add the mushrooms and fry them till they are brown.

• Add the wheat flour. Stir so that they do not form lumps in the pan.

• Add the milk and stir.

• Add the cream.

• Add salt and black pepper (according to taste).

• When the sauce has thickened, add the pasta and stir to coat them with the sauce.

• Add the chopped red capsicum and fresh parsley. Stir to mix them up with the pasta.

• Add the breadcrumbs. Mix them up with the pasta. (However, you need not add the breadcrumbs now. You may add them when you are about to eat the pasta so that the breadcrumbs will be very crunchy.)

• Dish the pasta onto a serving plate.

• Sprinkle some grated Cheddar cheese on top.

Fried Seafood Spirals

Pasta originated from Italy and they can be categoried into dried pasta, fresh pasta, egg pasta, filled pasta like ravioli and soft dough dumplings. They are either boiled and dressed with sauces or they can be baked or they can be cooked in broth. For the sauces, basically there are two types - red sauces with tomatoes and white sauces.

The way of cooking pasta has evolved when it spread to other parts of the world and the types of sauces and ingredients used in cooking them have also changed significantly from the original. Sometimes I boiled pasta and dressed it with red or white sauces. At other times I boiled them and fry them using my own way like how I fry our rice noodles, glass noodles or yellow noodles.

Ingredients:

• 80 g spiral pasta (2 persons)
• 2 pieces of Shiitake mushroom, soaked and sliced.
• 4 pieces of large prawns
• 4 pieces of squids, bodies and tentacles
• 1 small slice of Kerapu fillet
• 1 inch carrot, sliced cylindrically
• 6 small broccoli florets
• 6 small cauliflower florets
• 4 small pieces of cubed red capsicum
• 4 small pieces of cubed yellow capsicum
• 3 cloves garlic, chopped
• 3 pieces of chili padi, chopped
• Cooking oil and sesame oil
• Seasonings - light soy sauce, salt and pepper (according to taste)

Method:

• Boil pasta according to instructions on the packaging. Drain and set aside.
• In a kuali, heat up 2 tablespoons of oil and 1 tablespoon of sesame oil.
• Add the garlic and saute till it is fragrant.
• Add the Shiitake mushrooms. Saute till they are fragrant.
• Add the prawns, followed by the squids and, lastly, the fish fillet.
• Add broccoli and cauliflower. Stir fry.
• When the broccoli and cauliflower are almost cooked add the red and yellow capsicum.
• Add some water.
• Add seasonings.
• Add the pasta. Stir to mix the pasta with the seafood and vegetables.
• Dish up and serve hot.

Chicken Linguine Alfredo

We love pasta - all sorts whether it is spaghetti, fettuccine, linguine, lasagne, macaroni or others and cook it often, whether Chinese style or Western style. Of the many sauces, I love the Alfredo sauce most, followed by carbonara sauce (I replace the pancetta with chicken), tomato sauce with various seafood and spinach basil presto.

Alfredo is delicious. Sauteed garlic and onion, chicken, white round mushrooms, fresh parsley and the cream add much flavor to the pasta.

Ingredients:

• 150 g linguine
• 1 pc of chicken breast (small) (may add more)
• 10 pcs white button mushroom (may add more)
• 1 onion
• 4 cloves of garlic
• 3 sprigs fresh parsley (may add more)
• 1 tbsp oil
• 1 tbsp butter
• 190 ml milk + 190 ml cream
• Seasonings - salt and pepper

Method:

• Boil the linguine according to instructions on the packaging. Drain and set aside.

• Wash and cut chicken breast into strips. Season with salt and pepper.

• Wash and slice the white button mushrooms.

• Peel, wash and chop the onion.

• Peel, wash and chop the garlic.

• Remove the roots, wash and chop the parsley.

• Heat up 1 tablespoon oil in a pan. Add the chicken and fry till they are just cooked. Remove and set aside.

• Using the same pan with remaining oil, add 1 tablespoon of butter and saute the garlic and onion till they are fragrant and the onion are soft.

• Add the mushrooms and saute till they are brown.

• Add the milk and cream. Let it boil.

• Add back the chicken into the pan.

• Season with salt and pepper according to taste.

• Add the linguine and stir so that they are coated well with the sauce.

• Add 90% of the parsley and stir.

• Scoop up the linguine onto a serving plate. Sprinkle the remaining parsley on top.

• Serve. 

Chocolate Cake

Most people love chocolate - chocolate cake, chocolate ice cream, chocolate chip cookies, hot or cold coco etc. This is because the taste of chocolate is awesome. Besides, chocolate is full of nutrients that have positive impact on our health. However, as usual, we should not take anything in abundance. Overindulgence is definitely not good for our health.

My son loves the Chocolate Cake and used to pester me to bake him one every now and turn. I have been using this recipe of mine for as long as I can remember. The cake always turned up moist and was very tasty.

Ingredients:

• 250 g butter
• 200 g castor sugar (sometimes I use brown sugar)
• 4 grade A eggs
• 150 g self-raising flour
• 70 g cocoa powder
• 50 ml milk

Method:

• Sieve flour and cocoa powder twice. Set aside.

• Cream butter and sugar till the batter is light and creamy.

• Beat in the eggs, one at a time. Make sure that you beat each egg well before adding  the next.

• Add the sifted dry ingredients, a third at a time, until they are well combined.

• Add in the milk. Mix well.

• Line and grease an 8-inch round tin.

• Pour the batter into the tin and bake it at 175 deg C for about 50 minutes or until the skewer comes out clean.

• Unmould immediately after the cake is done and let it cool down on a metal rack.

Braised Pork with Pumpkin and Tomato

My family loves pork more than chicken or seafood. Thus, I have to put on my thinking cap to create as many new pork dishes as possible with whatever vegetable or ingredients I have in my kitchen. And not only that; it has got to be a dish which can be cooked in the shortest time possible as there are usually other dishes to be cooked for every meal.

I have pork, pumpkin and tomato at home all the time. So, it shall be Braised Pork with Pumpkin and Tomato, a very simple dish which can be cooked in no time.


Ingredients:

• 200 g lean pork
• 100 g pumpkin
• 1 big tomato
• 3 stalks of spring onion
• 3 cloves garlic
• Marinating sauce:
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 1 tbsp Chinese cooking wine
• 1/2 tsp salt
• A few dashes of pepper
• (Optional) Seasonings - light soy sauce, salt and pepper
• Cooking oil
• Water

Method:

• Wash and cut lean pork into small pieces.

• Marinate the pork for 30 minutes with light and dark soy sauce, sesame oil, Chinese cooking oil, salt and pepper.

• Wash, peel and cut pumpkin into cubes.

• Wash and cut tomato into wedges.

• Wash and cut 1 stalk of spring onion into 1-inch length (sprinkling). Set aside.

• Cut the remaining 2 stalks of spring onion into 1/4-inch length.

• Peel and chop the garlic.

• Heat up about 2 tablespoons of cooking oil in a wok or pan.

• Saute the garlic till fragrant.

• Add the pork with the marinating sauce and stir fry till it is half-cooked.

• Add the seasonings if the marinating sauce is insufficient.

• Add the cubed pumpkin, tomato and quarter inch spring onion. Stir.

• Add some water if required.

• Close the wok/pan with a cover and braise the pork, pumpkin, tomato and spring onion till the pork and pumpkin are soft and the tomato is mushy.

• Remove the cover of the wok/pan.

• Give the ingredients a good stir and dish out.

• Sprinkle the dish with the 1-inch spring onion.

• Serve with white rice.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are tasty and aromatic. The best ones are those which are chewy (it is the oats which gives the cookies a chewy texture). They are also great healthy snacks (as oat contain lots of fiber and as long as not too much sugar is used). They can be baked for family members to snack on at any time of the day. They can also be baked as giveaway to relatives and friends during festivals. Or sometimes there are requests for them to be baked as giveaway at functions. For the latter, a simple packing in a clear plastic which is then tied with a colourful ribbon will definitely be welcomed by anyone.


Ingredients:

• 120 g all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 100 g quick cooking oats
• 100 g rolled oats
• 110 g salted butter
• 100 g lightly packed light brown sugar
• 100 g granulated sugar (can be reduced to 80 g)
• 1 large egg
• 1/2 tsp vanilla essence
• 115 g chocolate chips

Method:

• Pre-heat oven to 175 degrees C.

• Put flour, baking powder, baking soda, salt and the two types of oats into a mixing bowl.

• Use a whisk to mix them up.

• Put the butter, light brown sugar and granulated sugar into the bowl of your mixer. Mix until all these ingredients are well mixed up on medium high.

• Add in the egg and beat until the mixture is smooth.

• Add in the vanilla essence until it is well incorporated.

• Turn your mixture to low and slowly add in the flour mixture.

• Mix until they are well combined.

• Add the chocolate chips. Mix until all are evenly combined.

• Line your baking tray with a non-stick or silicone mat.

• Take some cookie dough and roll it into a ball. Do this until all cookie dough is finished. I weighed the dough and divided it accordingly as I want to get 40 cookies from it. (It is up to you how big you want your cookie to be.)

• Place each ball onto the baking tray at least 3 inches apart. Wet your finger and flatten the balls.

• Bake the cookie dough for 10 - 12 minutes or until they turn golden brown.

• When done, remove the cookies to cool down on a metal rack.

• Store them in a glass jar tightly when they are completely cooled.