Lasagna

Ingredients:

For Red Sauce
~ 1 pack of ground beef, around 300 g
~ 1 medium onion, diced
~ 1 jar of pasta sauce
~ 3 tomatoes, boil to remove skin, chopped
~ 2 tbsp tomato puree
~ 1 tbsp black pepper
~ salt & sugar to taste
~ Olive oil

Methods
~ Heat olive oil, stir fry onion, put in meat, when the meat turns brown, add in chopped tomatoes, pasta sauce and tomato puree.
~ Sprinkle black pepper, salt & sugar
~ Taste for balance between sour, sweet & salty.


For Bechamel Sauce
~ 2 cups milk
~ 150 g butter
~ 1 slice of cheddar cheese
~ 1 tbsp flour

Methods
~ In a pot, all of ingredients. Stir until thick, withdraw from fire

Other Ingredients
~ Lasagna sheets. I pre-boiled the sheets for 2 minutes to make sure all cooked thoroughly.
~ Basil leaves
~ Mozarella

Methods for layering:
~ Prepare baking dish, first layer is the lasagna sheets, follow by red sauce, then bechamel sauce, then sprinkle mozarella cheese and basil leaves. Continue the layering process until the dish is full and sprinkle the top layer with lots of cheese.

~ Preheat oven 180C, bake for 15 minutes, when you see the top layer golden, reduce heat to 150C for another 15 minutes.

~ Serve hot for a melting effects ;-)

Instant Bubur Lambuk @ Bubur Asyura (Porridge) on 10 Muharram

Back at hometown, mum is cooking this special dish to take to mosque for asyura ceremony tonight. The porridge is specially cooked on 10 Muharram. I don't know the history of this dish but what I know is, I love bubur lambuk so much. I think we have different methods of cooking bubur lambuk. One time i ate Kedah style bubur lambuk which is brown color and texture like pudding. But the one I always eat is white..Whatever  it is, while my mouth drooling for this porridge, let me share the instant method to cook bubur lambuk, my way..This entry is special to my Indonesian friend, Nani who may try it at her lonely room at Aceh :-)

Ingredients:
~ Some meat, slice
~ A handful of rice
~ 1 cup coconut milk
~ 1 salted egg
~ 1 Cinnamon stick
~ 4 Shallots, slice
~ 4 garlic cloves, slice
~ 1/2 inch ginger, slice
~ Cilantro for garnish
~ Oil

Methods
~ Boil and simmer rice with meat until form a porridge texture and meat is tender
~ Add in some coconut milk
~ Crack in salted egg
~ In other pan, fry shallot, garlic, ginger and cinnamon stick and add to the porridge
~ Ready to be served with some fresh cilantro

Asam Pedas Ikan Kembung (Spicy & Sour Mackerel)

Asam pedas is a popular dish among Malays. We often eat this at least once in a week. You can use fish, chicken or beef. This time I used mackerel. So this is my way of cooking asam pedas..

Ingredients:
~ 1/2 kg mackerel
~ 10 dried chilles, remove seeds boil 5 minutes. This step is to make sure the chillies well cooked to prevent some type of  chillies' bad smell. Drained.*
~ 1 large onion*
~ 4 garlic cloves*
~ 1 inch ginger*
~ 1 cm turmeric*
~ 1 inch belacan (dried shrimp paste)*
~ 1/2 tsp black pepper*
~ 1 cup of tamarind juice
~ Salt & sugar to taste
~ A handful of laksa leaves

Methods
~ Grind all *. Heat pan with some oil. Fry the mixture until its cook. To know whether it's cooked already, make sure there is oil come out from the mixture. In this stage means all of the water has evaporated and the mixture is cooked.
~ Pour in tamarind juice, add some water to get concentration you want. Bring to boil.
~ Put in the fish, laksa leaves, salt & sugar to taste.
~ Turn off heat when the fish cooked, this may take about 3-4 minutes.

Other condiments you may add in:
~ Pineapple
~ Pickle sawi (i don't know what sawi in english)
~ Ginger bud

Side dish to be eaten with asam pedas (my suggestion)
~ Kangkong goreng belacan (stir fried water spinach with dried shrimp paste)
~ Telur dadar (omelet malay way)
~ Kicap (sweet soya sauce)

Oh..writing this makes my stomach singing~~~~~

Salad Olivieh: A fast food in fridge

There is a newly open middle eastern groceries shop nearby and I am so happy because I can restock my khiarshu (pickle cucumber) whenever I want. No need to wait for next trip to KL anymore :-) Yes, there are many of pickle cucumber at Jusco or Cold Storage but it is not same like Yek-O-Yek brand (Iranian brand with slightly spicy taste). So, every time I have khiarshu in my fridge I will make salad olivieh. This salad can be my fast food whenever I am hungry in between meals. Normally I will make for dinner and the leftover will be in fridge for 1-2 days depends on my consumption. Let see how I make it! Previous post about salad olivieh.

Ingredients:

~ 2 large potatoes, boil and mashed

~ 2 size A eggs, hard boil and mash

~ 6 fillet of chicken, boil with 1 chopped medium onion, salt & 1 bay leaf until soft. Then mash with fingers to form a small slices of meat.

~ A handful of khiarshu, coarsely grated

~ 5 tbsp of mayonnaise

~ 1 tsp of olive oil

~ Juice of 1 lime

~ Salt & pepper to taste

Method

~ Mix everything in a bowl, chill in fridge, serve with any type of breads you like.