Simple & Easy Spaghetti

 

I prefer cooking spaghetti than instant noodles.. of course it's healthier.  It's easy to prepare anyway, using Prego spaghetti sauce.  Normally I cooked half packet of the spaghetti with 1 small can of the Prego sauce.  Just enough for 2 persons and a small portion for my girl.  When you're looking for a quick meal, or no idea of what to cook, I think this is the best meal to prepare.

The instruction asked to cook the spaghetti for 13 minutes, but I only cooked it for 10 minutes.  Because since I'm going to cooked it again together with the sauce, so I cut down the 1st cooking time a bit to avoid having an overcooked spaghetti.

My favourite ingredients to go with my spaghetti are the Prego Mushroom Spaghetti Sauce and Ayamas Mushroom Sausage.  (Everything mushroom... haha.. but it tastes good)  Besides that, you can add any ingredients that you like.. eg. canned mushroom, prawns, squid, anything u like...I don't eat beef, so beef is out of my menu. 

Fried the sausage first, then removed the oil.  You don't need an oily spaghetti in your stomach, and you don't need too much oil to cooked the other ingredients.  Using just a little oil, fry the onion till fragrant before adding in the sauce.  Add in a little water, not too much.. and about 1 teaspoon of sugar.  

When the sauce boils, add in the spaghetti and cook for around 1 minute.  You can either cooked your spaghetti with the sauce, or place your spaghetti on a plate and spoon over the sauce on top to serve.  I prefer to cooked the spaghetti with the sauce.  

Yummy~~~ Easy to prepare and delicious.

Hubby's Fried Bee Hoon

 

This colour plate of beehoon was fried by hubby few days ago... okay.. you're lucky if you eat this.. cause don't know what wind blows him to the kitchen that day.  Mother in law was gonna fried bee hoon that evening, so he asked her if she needed any help.  So he ended up cooking, guiding by his mom.

Yes, it's delicious... but I wonder if he can cook this again himself the next time.. hehe..

Mushroom Chicken Noodles

Perhaps blogging about food urged me to cook more.. haha.. otherwise, I don't have anything to post huh!  During last weekend, mother in law cooked prawn noodles.  So, got me an idea of cooking mushroom chicken noodles for breakfast few days later.  After all, still got more than half packet of the noodles left.

It's very easy to cook.  Simply similar to the idea of preparing the ever famous Kuching Kolo Mee.  But without the Cha Siew and Cha Siew Oil.  :)

For the mushroom chicken, I used deboned chicken meat, some chinese black mushroom, canned mushroom, and garlic.  Add some oil in the wok and stir fry the garlic till aromatic before adding in the chicken, and mushrooms.  For the seasonings, some salt, light soy sauce (I used Lee Kum Kee's), dark soy sauce and pepper. 

 

In a bowl, prepare the seasonings for your noodles.  For 1 piece of the noodles, you can use 1 tablespoon of shallot oil, 1 teaspoon of vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, and some pepper.

Cook the noodles in hot boiling water for 3 minutes (depending on types of noodles).  Some noodles cooked faster.  So don't overcooked your noodles.  Otherwise you won't get the springy taste of the noodles.  Removed the noodles from the water and tossed it in the bowl with the seasoning.

Served your noodles with the mushroom chicken.  Simply delicious!!!

Happy Father's Day

Wanted to post this few days ago, but seems to be lazy... hehe.. I was thinking of making sponge cake with cream cheese topping, but then I thought why not try something different and fancy. So I decided on butter cupcakes with fresh cream topping.  And can practice some flower piping as well.  (Please pardon the out of shaped flower.. :p)

For the cupcakes, I used butter cake recipe.  I made 16 cups of cupcakes, the balance of the batter I poured into a small tin and baked a thin butter butter cake.  I just pour about 3/4 full batter into the cups, cause I don't want the cake to rise over the cups.  (easier for me to do the topping later, as I'm inexperience, if the cake rise higher than the cups, it's harder for me to make a smooth surface.)  

Butter Cake Recipe

Ingredients:

250g Butter

200g Caster Sugar

6 Large Eggs (about 85g each)

220g Self-Raising Flour

40ml Milk

Method:

1. Beat butter and castor sugar until light and fluffy.  Scraping down the sides a few times to check if the sugar has dissolved before going to the next step.
2. Add the eggs one by one, beating well after each addition, and then add in the milk.
3. Fold in the flour.
4. Pour the batter into prepared cake tin (lightly greased or lined bottom of tin with paper).  If you're using cups, then pour around 3/4 full.
5. Bake in preheated oven at 160 to 180C for 40-60 minutes or until the wooden skewer that plunged into the cake comes out clean. (If cups, bake about 25-30 minutes)

As for the topping, I used "Value Pride" whip cream. Beat 300ml of the whip cream at medium speed for around 7 minutes, and you'll get a nicely done fresh cream.  (It tastes like vanilla ice cream.. :p)  Mix some of it with the colors you like and do any decorations that you can imagine...

Happy Father's Day !!

Egg Tart

This is my first trial on egg tart... doesn't look very good.. coz of the burnt egg custard on the sides of the pastries.  I guess the reason is I put too much egg custard, causing it to overflow and cause the burnt.  The taste of the tart is ok only.. the pastry doesn't taste so good, i suppose cause it's my first trial.  

The dough of the pastry is kinda wet when I prepare it.  I think it's not suppose to be so wet.  Nevermind, it's 1st trial anyway.. :)

 

Another mistake I made is my pastry skin is kinda thick.. so I end up got a lot of the egg custard leftover.

I got this recipe from Sally.  Here's her version of the egg tart.  Looks so much better ain't it.

Here's the recipe of the egg tart:

A: Butter 130 g

    Icing sugar 37 g

    1 egg

    Medium protein flour 180 g 

B: Hot water 160 g

    Sugar 140g

    1/2 tablespoon Vanilla essence

    6 eggs

    100 g ideal milk

Method:

1. Stir using spatula / whisker the skin ingredients A until well-mixed, place on the tart mold.

2. Melt sugar in hot water, add in vanilla essence, then ideal milk and eggs.

3. Bake at 180 d.c. for 20-30 minutes until the pastries turn golden brown.