y u want her sos u duwan my sos?

creamy pasta sos:

butter, lightly salty (scs)
thick krim (emborg)
tiny bit of chiken stock (knorr)
finely chop tarragon or basil, depend on ur prefer

bacon bits, chopped garlic, onions, cheese can be options

thanks cas

can i exclude the egg yolk? coz one of my family member is vegetarian,
she can take dairy stuff but not egg
would it make any difference to the taste?

Thanks vey~~~
but cas's sauce seems tastier...coz got cheeeeeessseeee

this sunday will try to make the roast chicken thigh (if i'm not feeling too lazy..kakaka)
but i feel like baking cake than to cook meal...will see how ler

Based from making other sauces without the egg yolk I highly doubt it will make a huge difference. Maybe what you can do is include half a packet of cheddar cheese / mozarella cheese in as well to the mixture to make it more creamier and thicker and balance it off with milk. Coz whipping cream alone with a bit of parmesan cheese won’t do the trick.

ooo roast chicken thigh? Dont' forget to include some rosemary, smells heavenly!

This post has been edited by Cas: Apr 12 2010, 11:56 AM

normally i'll add in cream cheese in tomato base pasta sauce...
nice, sour & creamy..hehe

you're so pandai...that's what i'm gonna do to my chicken thigh
I just rub salt, pepper(black & white), coarsely chopped rosemary & drizzle of olive oil
when serving, just squeeze some lemon juice on top....yummy yum yum

aunty cas, when cooking for me ?

Wah cream cheese in tomato base sauce? I've never tried that, may I will one day.

Hahaha do post the picture up when you're done with it I'm sure it will come out just lovely


I will cook for you when you're allowed out of the house ok

bacon > cheese

My first attempt to do Stuffed Baked Potato


First, heat the potato in oven for 1.5 hr ( the potato was as big as my pencil box..even so long also not soft enough)

Let it cool for awhile.

Slice off the top, about a quarter of the breadth of it.

Use a spoon to scrape the potato bits off the skin(careful not to penetrate the skin)

Mash the potato with chopped dill, smoked salmon, dijon mustard, mayonnaise and onions. If possible, add in shredded parmesan or cheddar/creme fresh/sour cream for better texture and flavor ^^(Dont forget salt and pepper!)

Put everything back into the potato and baked in oven again.


hehe stay tuned for my signature pesto pasta ^^ (my parents say very good so i signatured it LOL)

Just came across this thread, and figured out there are so many potential masterchefs eh ! Would like to share some springrolls I made some time ago......

Pesto Pasta


Chop basil leaves finely.
Add the leaves, toasted pine nuts, parmesan chunks, olive oil,salt and pepper into the blender and blend till smooth.
Toss with warm pasta and serve away!

Slow-grilled Duck Breast

Marinade the breast overnight with honey, olive oil, crushed garlic, salt and pepper, and rosemary
Grill the breast at about 110degreecelcius for 1hour(supposedly use tea-smoke pouch to smoke it but duno where to find)
Let the breast to cool to allow it to distribute the juice evenly after cooking.
Slice em up thickly.
Serve with sweet sauces like peach/mango accompaniments.

If you want crispy skin, pan fry it skin down until golden brown(dont need to add oil since the fat of the duck will cook itself ^^ and save the duck fat for roasting potatoes )
Then chug it into the oven and grill for 6minutes at 190C(depending on the doneness you desire)

The problem with it is it is still tough and rough eventhough it is about medium doneness. I can't seem to do it like the chefs where the meat is so smooth and tender.
Could it be due to the type of duck used?

wow!!!
so good looking~~~~

for smoking, u just need to put (sugar+tea leaves, herbs is optional) on top of a piece of aluminium foil, heat it straight on top a pan
put the duck in, cover with lid & smoke it for 10-15mins with medium heat, you'll see smokes coming out of the lid very soon
you get very nice brown colour on the piece of meat

---

Added on April 10, 2010, 9:13 pmvery nice too
actually need to brush how much water on the rice paper?
i always overdo it...and the rice paper break up

and can you tell me what's the sauce? how to make it?

This post has been edited by samantha88: Apr 10 2010, 09:13 PM

Basically prepare a pan of water (either cold or luke warm), dip the rice paper in and get it out straight away ! Then start rolling, it's a matter of timing

That's a fermented anchovy fish sauce (Mam Nem), blended with lemon grass, garlic, onion, pineapple and sugar. Must sieve thorougly

My simple style of Creamy Pasta. The only ingredients in my fridge that i can make pasta. Perfect for vegetarian.

1. Spaghetti or Penne. Whatever pasta you have at home. I have my Pasta Thermo. Save water and gas. Add pinch of salt and hot water. Close lid and wait for 15 mins or cooked until al dente.

2. 1 chopped white onion and few of minced garlics.

3. Button Mushroom and Cherry Tomatoes. Slice them.

4. Freshly grated Parmesan Cheese, Pepper, Salt and some Chicken Broth ready.

Methods:

1. Put butter and some extra virgin olive oil into your pan.

2. Add in your onions and garlics.

3. Stir and i put some thyme in it for great fragrance.

4. Then add in button mushroom and cherry tomatoes. Sautéed.

5. Pour a bit of white wine. Formed a sauce and then add in the broth.

6. Next, my pasta will inside the pan and stir quickly. Pour the reasonable amount of cream.

7. Finally, season with salt and pepper according to your taste, and lastly, the Parmesan Cheese. Stir and mix well.

8. Serve while is hot. Sprinkle some Parmesan Cheese and Parsley on top.

Will provide some pictures next time

Hey food lovers & cooking enthusiast, I am pretty new in blogging but I love to blog for the sake of sharing. This mdmchongkitchen is simply a where to share my mum's home cooked recipes to everyone and is my promise I made to her that I'll find times to sit down having dinner together with her & daddy no matter how busy I am. Hope everyone enjoys reading and try do cook the listed recipes. Cheers!

Chap Ba Rang fried rice is one of Mdm Chong always made dishes whenever there is leftover cooked rice. We all named it “Chap Ba Rang”, also known as “All-in-One” fried rice because she can simply add anything in stock and turn it into a main meal to feed us.

Serving: up to 8 persons for a family of 4 (see, just too much leftover cooked rice we had)

Cooking Time: less than 10 minutes

Ingredients

- Leftover cooked rice
- Unfrozen mixed sausages and cut into small chunks, amount as desired
- 1-2 medium yellow onions, thinly sliced
- 6-8 cloves Garlic, chopped finely
- Pre-soaked dried shrimps, approximately ½ small bowl
- 1 teaspoon of salt



Cooking Methods

1. Heat the cooking oil over high heat.

2. Add the pre-soaked dried shrimps and quick fry until they turn into golden colour. Scoop them out and keep aside for cooking later. This is to keep the crispiness of deep fried dried shrimps.

3. Reduce the heat to medium and add the mixed sausages, yellow onions and garlic into the wok and stir constantly until they all well cooked.

4. Pour cooked rice into the mixture in Step 3. Stir constantly until the rice is heated and the grain of rice are separated and mixed evenly with the mixture. Add in the deep fried dried shrimps and mix well.

5. Season with salt.




Chap Ba Rang fried rice is now ready to serve!



This post has been edited by stimix: Apr 11 2010, 04:35 PM

yummy... such very simple ingredient.. thanks for sharing

Thank you! Remember to try it out!

more & more ppl coming in liao~~~
looks nice & fragrant yo~~~
i never tried dried shrimp with fried rice before, will ask my mum to try it out someday..hehehe



This post has been edited by samantha88: Apr 11 2010, 09:54 PM

Okie~~~i come to hand in my homework liao

Today i made Napoleon pastry( Mille-feuille) for tea time, a very very very easy dessert


Ingredients: 1 can of peach (or any other canned or fresh fruits), 1 carton whipping cream, 1 packet frozen puff pastry, icing sugar for dusting.


2. Cut the pastry into desired shapes, bake in pre-heated oven, 200-230 °C until golden brown.

3. Beat the cream until soft peak ( p/s: remember to chill the cream & the beating bowl, everything must be very cold)


4. Assemble everything, 1 layer pastry->1 layer cream-> 1 layer peach slices, repeat for 3 times.



5. Dust the top with icing sugar (i forgot to buy, so i use crushed castor sugar instead )


Result:

Roast drumstick

Today chicken thighs in Juco not nice, so i bought drumsticks instead
More difficult to debone, but i use scissors lor
Then there's no rosemary & dill too, so I bought thymes & applemint as replacement.



1. Rub the chicken with salt, pepper (white & black), chopped thymes. Marinade for few hours. Roast in a pre-heated oven, 190 °C for 45mins.



2. Cut mango & deseeded tomato into small cubes. Finely chop the applemint. Mix everything together with Italian dressing ( can replace with lemon juice+honey).



3. Assemble everything. From top left : Top mango salad with 2 pan fried prawn, boiled vege, roasted drumstick (shrinked )




This is the vegetarian version for my aunt, i replace the chicken with vegetarian pandan chicken, bought from Jusco too.



This post has been edited by samantha88: Apr 11 2010, 11:47 PM

Wow samantha - your pastry and chicken looks soooo yummy. I"m feeling hungry now and lunch time is 40 minutes away!!

C-Note - your pesto pasta looks so delicious - like the ones you find the restaurants