Canned Fish Sambal and Potatoes with Glass Noodles and FooChook Soup

After very long vacation, here i present my cooking for our family lunch today.  Simple, yet favourite to everyone.  No left over ;) ;)

Canned Fish Sambal (sambal sadin daaa...)

1 canned (450 gm) mackerel/sardine fish
3 tbsps chili paste
2 cloves garlic - crushed/sliced
2 shallots - sliced
1" ginger - thinly sliced
5 pcs bird chilies (optional) - crushed
1 tbsp oyster sauce
1 can water
2 pcs tamarind pulp
1 onion - sliced
4 tbsps cooking oil

heat up cooking oil, stir-fry chili paste to fragrant then add in sliced/crushed shallot, garlic, ginger and chili. fry until tender.  Add in oyster sauce, mix well.
Add in the canned fish, water and tamarind pulp.  Bring to boil. Continue to cook until thicken.
Simmer a while before serve.

Potato with Glass Noodle and FooChook Soup

2 potatoes - peeled and cubed
10 gms glass noodles - soaked and drained
2 pcs foo chook - soaked and drained
a packet of fishball (optional)
1 shallot - sliced
1 clove garlic - sliced
dried shrimps - soaked
2 tbsps cooking oil
3 cups water
salt to taste

Heat up cooking oil and stir fry shallot and garlic.  Add in shrimps.  Pour in water, add cubed potatoes.  Bring to boil until potatoes become tender.
Add in fish ball, glass noodles and foo chook. Bring to boil again.
Garnish with chopped spring onion/green onion/chinese parsley.
Serve.

Cheesed Pasta (Mac and Cheese)

After 'long vacation' of posting entry in this blog, may I begin with this my very own version of Mac and Cheese I baked this afternoon for me and the two children late lunch.  Eventhough it was a little bit overbaked but it's perfectly fulfilled to everyone likes.

250 gm pasta - cooked
100 gm chicken filet - cooked n sliced
1/2 cup frozen mix vegetables
30 gm onion - chopped
15 gm garlic - crushed n chopped
1 1/2 tbsps flour
60 ml olive oil
400 ml evaporated creamer
50 gm cheddar cheese - grated
1 tsp salt
100 gm mozarella cheese - grated (can be more or lessen)

Heat up olive oil in a pan and saute chopped onion and garlic until tender. Stir in flour and reduce the heat.
Pour in creamer, stir until bubbling. Add in grated cheddar cheese and stir to melt. Add the chicken meat, mix vegetables and salt.
Lastly off the heat and fold in the cooked pasta into the cream mixture.
Pour into a casserole dish. Sprinkle with grated mozarella cheese on top.
Bake at 180 degree Celcius for 15 minutes or until the cheese melted.
Serve.


This Mac n Cheese was cooked according to a Malaysian taste - It's my style ;).  Happy trying!!!

Acar Rebung (Bamboo shoot Acar)

It is famous in the northern states of Malaysia especially Kedah and Perlis.  I got the recipe from an FB friend Wan Nita Ferial's blog.

10 batang rebung di potong2 about 2 inch 
6 ulas bawang merah 
2 inch halia 
15 tangkai cili kering * 
1 tbsp Jintan Manis* 
1 inci belacan 
1/4 cawan cuka 
Minyak untuk menumis 
Garam dan gula 

untuk hiasan: 
2 tbsp bijan, digoreng tanpa minyak 
10 ulas bawang merah 
10 ulas bawang putih 
10 biji cili padi 

**di goreng tanpa minyak hingga garing dan wangi 

Blend bawang merah, halia, cili kering, jintan manis dan belacan. 
Panaskan minyak dan tumiskan bahan2 yg d blend tadi hingga pecah minyak, masuk kan rebung dan cuka dan renih selama 10-15 minit. 
Masukkan bawang putih, bawang merah, cili padi. 
Tutup api. 
Masukkan dalam mangkok kaca dan taburkan bijan diatas dan simpan at least 6 jam sebelum memakan nyer..ni supaya cuka dan rempah2 tu sebati dengan rebung. 
Amat lah sedap klu d makan dengan nasi panas... 

Cream Crackers Lasagna

I used cream crackers biscuits instead of normal lasagna pasta sheets. It turned out very well to everyone who tasted.

the layers...

Ingredients:
1 pack (330 gm) cream crackers biscuits
Hot water to soak
Mozzarella cheese - grated
Cheddar cheese - grated

A) Red Sauce
400 gm mince meat
200 gm tomato puree
100 gm onion - chopped
20 gm garlic - chopped
1 can sliced mushroom
1 tbsp dried oregano
1 tsp ground black pepper
2 1/2 tsps salt (to taste)
1 tbsp sugar (to taste)
1 cup chopped fresh tomatoes
1/2 cup chopped parsley (I used chinese parsley)

Heat up a pan and put in minced meat. Cook until light brown and half-cooked.
Add in puree, onion and garlic. Stir and simmer until onion become tender.
Add in sliced mushroom, ground black pepper, dried oregano and chopped tomatoes. Simmer.
Season with salt and sugar. Fold in chopped parsley. Off the heat.
Aside.

B) White Sauce
50 gm butter
50 gm flour
250 ml thickenned cream
500 ml full cream milk
150 ml yogurt
1/2 tsp salt

Melt butter in a pan. Stir in flour a little at a time until bubbling. Add in cream, milk and yogurt. Stir well. Simmer until thicken. Season in salt.

Assembling:
Cover 9"x9" baking tin with aluminium foil.
Soak each piece of cream crackers in hot water and layer at the base of the baking tin.
Spread the red sauce on top of the soaked biscuits.  Then spread the white sauce.
Place another layer of soaked cream crackers, red sauce and white sauce.
Another layer of soaked cream crackers, red sauce, white sauce and sprinkle the cheeses evenly on top.
Bake in pre-heated oven at 175 degree Celcius for 45 minutes.

Taraaaaaaaaaaaaaaaaaaaaaaaaaa...