Tomato Cream Spaghetti

Spaghetti

Ingredients:

Olive Oil (Do not use extra virgin)



















Sea Salt















Mixed Herbs














Cooking wine














Tomato Sauce x 2 cans (use the diced version)















Thickened cream x 300ml



















White Mushroom x 2 packets



















Garlic & Onion














Ham
Black Pepper
Corn Starch
Spaghetti x 1 packet




Instructions:

Spaghetti mushroom and ham

Stir fry garlic in olive oil (do not use extra virgin).
Add onion and then water.

Cooking wine x 2 tablespoons.
Sprinkle in sea salt.

















Add in the mushrooms.

Add water.
Switch from big fire to small fire to simmer.
Add ham and let it cook.

5pax Tomato Cream Sauce

Stir fry Garlic in Olive Oil
Pour in Tomato sauce x 2 cans
Thickened cream x 300ml
Add sea salt.
Cook mixture at medium fire.
















Add mixed herbs.
Let sauce simmer.

Tip: Add some corn starch mixed in water if sauce is too thin.

Add the cooked ham and mushrooms to sauce.















Sprinkle in black pepper and let it cook.



Spaghetti

Add sea salt and olive oil to boiling water.

*Add spaghetti in "strainer" to water only when it’s boiling.















Serve cooked spaghetti with sauce.

Yogurt Chicken

Yogurt Chicken

Ingredients:

Chicken thighs x 6

Crushed cracker crumbs

250g plain yogurt

Maple syrup x 3/4 teacup

Lemon x 1

Onion

Garlic

Butter

Mixed Herbs

Salt

Instructions:

Wash chicken thighs.

Rub salt all over.

Cut 2 slits in the meat (for marinate to seep through)

The marinate

Stir 250g plain yogurt to liquid.

Squeeze in 1 x lemon juice

Flattened Garlic x 4-5pcs.

Mixed herbs

Maple syrup x 3/4 teacup

Massage the chicken thighs in marinate mixture.

Store in fridge to marinate overnight.

Oven set heat to 220 degree Celsius, 60min.

Preheat oven for 3min.

Melt 1/4 pc butter in oven and spread to cover the base of bakg pyrex.

Take marinated chicken thighs out of the fridge and massage again.

Cover chicken thighs in cracker crumbs and place them in the baking pyrex.

Place butter cubes on top and put in preheated oven.

Oven to use top and bottom heat settings.

BAKING...

Fish Head Curry

Ingredients:

• Belachan use half a small piece
• Bakalat(?) use half packet
• Asam ¾ pc
• Store-bought fish curry paste
• Dried shrimp 25g
• Garlic x 3pcs
• Onion x 12pcs
• Cang mao (spring onion?) x 3 stalks
• Fresh chili x 5 stalks
• Dried chili x 12pcs
• Curry leaf x 2 stalks
• Pandan leaf x 5 stalks
• Brinjal x 1
• Tomato x 2pcs
• Lady’s finger according to preference
• Coconut $1.50 worth.
• Flour
• Egg x 1
• Carnation evaporated milk x 1/2 can

1. Soak ingredients as shown in above pictures.

2. Cut both ends of the garlic and onion. Peel them.

3. Add water to 3/4 pc of asam n squeeze. Keep aside.

4. Add water to coconut n squeeze. Keep aside the dregs for 2^ndround. Sieve the milk and squeeze remaining dregs. Keep “1st round” coconut milk for use at the end. Squeeze dregs for “2nd round” coconut milk. Put aside.


































5. Mix garlic, onion, bakalat, belachan and dried shrimp into paste. Put aside.

6. Cut fresh and dried chilli into smaller pieces and mix into paste.

7. Cut Cang Mao, lady’s fingers in half. Cut tomatoes into smaller pieces.

8. Add store-bought fish curry paste to the chilli and dried shrimp pastes for frying later.

9. Wash the fish head halves clean (get fishmonger to cut fish head in halves). Add a spoonful of salt to each half and rub onto the surfaces.

10. Rub egg onto the fish surfaces. Next, cover the surfaces with flour.

11. Heat oil. Then slide fish head head-side down into oil. Deep fry the fish heads individually till golden.

12. Bring up the fried fish heads. Keep aside. Keep oil.

13. Cut brinjal into salt water (leave this till last to prevent brinjal from oxidizing).

14. Deep fry the brinjal pieces. Bring up.

15. Deep fry the lady’s fingers. Throw away oil.

16. Add olive oil to saucepan.

17. Stir fry previously prepared fish curry paste using medium fire. Continually stir the paste for 15 to 20min. Paste will become drier.

18. Transfer cooked fish curry paste to clean big wok.

19. Flatten the Cang Mao to bring out the flavor.

20. Add the leaves and Cang Mao to the fish curry paste. Turn to big fire and stir fry.

21. Add the “2^nd round” coconut milk.

22. Add half of the asam juice. Taste and add on as required.


















23. Add 2 teaspoonfuls of salt, 1 tablespoonful of sugar. Add a sprinkle of MSG (optional).

















24. Pour in the “1^st round” coconut milk.

25. Slide in the fried fish heads. Let the curry boil.

26. Add in the fried brinjal pieces, lady’s fingers and tomatoes.

















27. Pour in approx. ½ can of evaporated milk.

28. Let it cook for approx 15mins.

Fish Head Curry is ready to serve!