My Daddy Made This Cake–Strawberry Mille Crepe Cake

IMG_7147

INTRODUCTION

Firstly, I have to tell readers that the appearance of this mille crepe is not really what I have expected. The mille crepe cake should have more creams in between the layers but somehow for health conscious reasons, I have reduced the usage of cream and to make it “worst”(?), I have substituted part of the cream with strawberry non fat yogurt. As yogurt is not cream, it is harder to even the layers, the yoghurt in between the layers can leak out making the crepe cake to slide and with thinner layers. However, if you like fresh cream, go ahead to use it and you will be able to get a nicer mille crepe cake…

Though less creamy, the taste of course will not be compromised and the mille crepe cake was full of strawberry fragrance.  The crepes were made from strawberry milk; in between the crepes there were strawberry yogurt and fresh slices of strawberries, the sauces used was ready made strawberries sauces. In addition, it was served with additional fresh strawberries.  

IMG_7132

Both mille and crepe are in fact French words. “Mille” basically means million and “crepe” is a type of thin pancakes originated from France. As usual, lets learn something about this cake from Wikipedia:

“A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium and Quebec. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

Mille crêpe is a French cake made of many crêpe layers. The word mille means “a thousand”, implying the many layers of crêpe. “ (Source: http://en.wikipedia.org/wiki/Cr%C3%AApe)

IMG_7142

I have decided to make this mille crepe after I read another daddy blogger in Malaysia who make a mille crepe for his family. In my Google Plus timeline, I have written:

“There are not many daddy who cooks. This daddy prepared some fabulous crepe cake and I think I will be the copy cat. Thanks +Tan Kuan Yoon for sharing”

Inspired by this daddy, I have prepared my mille crepe cake yesterday. However, I have modified from a recipe from another Japanese blogger who lived in New York since when I Google mille crepe cake, his recipe tops the others. His post is very detail and offers a lot of tips and advises on the preparation of crepes including caramelizing the top layer of mille crepe cake that is popular in New York. However, this was not cover in my post here.

IMG_7185

My intention of the post is to prepare a STRAWBERRY MILLE CREPE CAKE. Therefore, most of the cake decorations and ingredients will have strawberries in it. But readers should be aware that mille crepe cake can easily be tailored to suit your family’s taste buds. The fillings can have full flexibility. If you like peanut butter, you can use it. You can even have chocolate cream or pandanus coconut jam (“kaya”) to replace cream in between the crepes.

IMG_7192



WHAT IS REQUIRED

Recipe Adapted From: Marc Masumoto’s Mille Crepe Cake (Make about 20 six inches diameter crepes)

For crêpes

IMG_7096

  • 80 grams of unsalted butter, melted, cooled and set aside

  • 150 grams of plain flour

  • 250 grams of strawberry milk

  • 80 grams of honey or maple syrup

  • 250 grams of eggs

  • 1/4 teaspoon of salt

IMG_7151



For Creams

IMG_7111

  • 150 gram of strawberry yogurt (optional)

  • 10 large strawberries cut in slices (optional)

  • 1 cup of whipping cream (whipped and set aside)

IMG_7202



STEPS OF PREPARATION

Preparing the crepes

IMG_7102

  • In a machine mixing bowl, put melted butters and eggs together. Use the machine whisk to whisk the eggs and butter until the eggs and butter start to emulsify. Sifted in the flours, strawberry milk and honey (or maple syrup) and use the whisk to whisk until well mixed.  You can also use manual whisking if you prefer.

IMG_7107

  • Chilled in the refrigerator for at least 1-2 hours. If you do not have the time to chill, put it in the freezer for at least 30 minutes. Some recipes will call for overnight chilling. However, I personally found that there is no such a need. The chilling is to make the batter slightly harder (stickier) so that when you put in your frying pan, it is easier to shape it evenly.

  • After chilling, take the batter out from the refrigerator.

  • Heat a 6” non stick frying pan using medium heat. Pour 1/8 cups of the batter into the pan. Try to spread it as even as possible by taking up the pan and swirling it one or two times. Cook for 1-2 minutes or until the bottom of the batter is not runny.

  • You should be able to tell if the crepe is ready when you sight the edges start to curl up. Use a spoon to lift up the edge and take the crepe out quickly and put the other side back to the pan, Cooked for about 30 seconds – 1 minute. Continue to do the same for the rest of the batters. (I have managed to make 20 crepes from this recipe). Let the crepe cool and set aside.

IMG_7225



Preparing the cream and assembly of the cake,

IMG_7222

  • Beat the cream until firm peak. Fold in strawberries yoghurt and ensure that it is well mixed. If the cream is too watery, put the cream in the refrigerator for about 10-15 minutes before proceed to assemble the cake.

IMG_7224

  • In a serving plate, place a piece of crepe. Put 1-2 tablespoon of strawberry yoghurt cream, spread as evenly possible. Put in a few slices of sliced strawberry. Place another new piece of crepe on top. Repeat the same procedures until all the crepes are used up.

  • Chilled in the refrigerator for about half an hour before serving or cutting. This is because the cream may melt in Singapore hot environment and some chilling will help to keep the cake in shape.

IMG_7134

Notes

Note that you will not need to put slice strawberries for all the levels, otherwise, your mille crepe cake will be very high and difficult to balance. You can consider to have strawberries in say crepe 1, crepe 3, crepe 6, crepe 9…. In between the crepes, just fill in with the cream.

 IMG_7149

  • Top with additional strawberries, strawberries sauces or whipped cream if desired.

IMG_7190



CONCLUSION

This mille crepe cake is not that difficult to prepare. This is a strawberry version that I have created. Similarly, readers can always create your very own version. How about chocolate mille crepe cake prepared using chocolate milk and with Ferraro Rocher chocolates bits? Or durian mille crepe cake with fresh durian flesh in between the crepes? The possibilities are endless and you should try to explore and come out with one unique mille crepe cake that will definitely impress your guest.

IMG_7181

Hope you like the post today. Cheers and have a nice day.

IMG_7157

One Number Baking Ratio Adventures Continues… Grapefruit Cognac Pound Cake With Grapefruit Posset…

IMG_3502

INTRODUCTION

One number baking ratio adventures continues and gradually extends to other pastry. I have explained in this post about how I want to apply this ratio to cup cakes, muffins, fruit cakes, layered cakes and other pound cakes. The main objective is to further testify this ratio and giving assurance that this easy to remember simple ratio will beneficial lazy people like me. Very briefly, Guaishushu believes that egg : flour : sugar : butter : milk (or other liquids) can be 1 : 1 : 1 : 1 : 1, hence called it “one number baking ratio”.  You may also be interested in the following posts based on principle of one number baking ratio:

Today, he is going to twist a little bit to become a fruity pound cake and served with grapefruit posset – a traditional Western drink/dessert.

IMG_3505


ONE NUMBER BAKING RATIO VS FRENCH’S QUATRE à QUATRE

As one reader pointed out that the ratios that I am using is basically the “quatre à quatre” ratio used in French cake making and I am basically just reinventing the wheels and revert back to the traditional ratios.

I tends to agree  with this and in fact, I am ignorant about the above ratios before the reader pointed out. I have to thank him for his knowledgeable input.

It is really a coincidence that all the while I am fond of using one number and it would be ideal if it applies to all cakes. I have written in the reply to the reader: I do not think that I am brilliant enough to create a good theory as cooking is just my passion! However, if you analyse in details,“quatre à quatre” ratio differs from Guaishushu’s “one number baking ratio” in that there is a portion of milk (or other liquids) which I insisted to be included in this ratio. So, Guaishushu is just promoting this modified traditional ratios instead of remembering different ratios for different ingredients and for different cakes.

IMG_3507



WHY THIS CAKE?

Grapefruit again? Yes, though Guaishushu just issued a post on Grapefruit Chiffon Cake – Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?, however, as grapefruit is very cheap in Singapore this month, I can’t help but to grab another 5 large and juicy grapefruits for SGD2.85 and I am thinking of preparing some other cakes with this fruit. While thinking of what cake to bake, i realized that I have a cognac sitting in my kitchen shelf for many years that I have never used it because I am allergic to alcohol. In fact, when I tried to open it, the cork on the bottle have broken (too dry) and I have to sift the alcohol and transfer to another small bottles.

This cake is rather simple to make and again it is based on Guaishushu’s one number baking ratio. To make is slightly different, I have substituted some portion of milk with grapefruit juices and  addition of some grapefruit peels. With the aim of differentiating this cake with other cakes, I have made the cake slightly pinkish and of course all these colouring are optional.

Note that the recipe applies equally well to an orange cake. Just substitute grapefruits with oranges.

IMG_3487



SELECTION OF GRAPEFRUITS AND PREPARATION OF GRAPEFRUIT PEELS

I will take this opportunity to share with readers about the selection of grapefruits that are juicy after many years of observation!

IMG_3519

The grapefruits on the left were smooth with lights reflection. As it is smooth, it implied that the air holes in the skin are very small and therefore moisture loss will be less than the grapefruit on the right. As contrast to grapefruit on the left, grapefruit on the right appeared to have more holes and if you touch it, you will find some unevenness on the surface. More moisture will be lost and at times, it will feel a bit like a sponge when you squeeze it. Therefore, when one buy a grapefruit, just ensure that it is smooth and full when you squeeze it.

Preparing The Grapefruit Peels

IMG_3517

I am peeling the grapefruit using the above peeler. I just peel in the S shape and a nice pattern will evolve. Try not to peel too deep as the white spongy skin can be rather bitter. Make sure the grapefruits or oranges was thoroughly wash before it the peeling begins. Cut into small strips and chopped fine before adding to the batter as required below.



WHAT IS REQUIRED

IMG_3511 

  • 250 grams of white sugar (divided into 100 grams for beating of egg whites and 150 grams for beating of egg yolks)

  • 250 grams of self raising flours (sifted)

  • about 250 grams of egg white and egg yolks (about 5 eggs separated into egg yolks and egg whites) (Note below for calculation)

IMG_3512

  • 150 grams of milks (Note below for calculation) – Balancing

  • 100 grams of grapefruit juice (Note below for calculation) – Fixed

  • 150 gram of grapefruit peels

  • 5 tablespoons of rum or any other alcoholic drinks (cognac, whisky or others) – Optional

  • 2 teaspoons of cream of tartar (optional)

Note: Calculation of liquid required

In accordance to one number baking ratio – eggs plus milk should be equal to 500 grams.

Today, my eggs yolks and egg whites worked out to be  298 grams, therefore, the balancing of milk used is 500 grams (total milk + eggs) less 100 grams (grapefruit juice) less 298 grams (egg yolks + egg whites) =  102 grams of milk (actual usage after considering egg size)

 


STEPS OF PREPARATION

The steps of preparation will involve:

  • Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites

  • Making of pinky patterns (optional)

  • Baking

  • Making the grapefruit posset (optional)

IMG_3532



Preparation…

  • Preheat the oven to 180 degree Celsius



Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites

IMG_3513

  • In a clean, grease free mixing bowl, add egg whites, cream of tartar and sugar. Beat using the machine whisk to whisk the egg whites until firm peak. Spoon the filling into a clean bowl and set aside for later use.

  • Change your whisk to a K beater, place your remaining 150 g sugar and butter, beat until light and creamy.

IMG_3514

  • Add in the grapefruit peels and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.

  • Add in 1/3 of the sifted flours, add in 1/3 of milk and 1/3 of the grapefruit juice, used slow speed to mix together. Repeat for the other 2/3 portion. Off the machine and bring out the mixing bowl.

  • Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.



Making of pinky patterns (optional)…

IMG_3515

  • Take out about 1/4 of the of the batter and add 2 drops of red colouring (optional). Mix well.

  • In the greased cake tin (note that I have also slightly floured it but this is optional), start with 4 big tablespoons of the beige batter. Add 2 tablespoons of pink batter on top of the beige batters. Shake it slightly so that the batter spread over a wider surface. Add another 3 tablespoons of beige batter on top of the pink batters follow by 1 tablespoon of pink batter on top of the beige batter. Do the same for the next step using 2 tablespoons and finally one tablespoon until all the batter have finished. In the event you still have left over, just create another pattern with the batter that you have!



Baking….

IMG_3516

  • Shake the baking tin slightly and baked at 180 degree Celsius from the first 30 minutes.

  • Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

  • Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

IMG_3520



Making of Grapefruit Posset

IMG_3528

WHAT IS REQUIRED

  • 120 grams of white sugar

  • 1.5 cups of cream

  • 150 grams of grapefruit

Note: Most posset will called for double thick cream, however, since I wanted it to use as some form of toppings, I will use normal cream for whipping. As such, the curdling will not be less strong and easier to pour.


STEPS OF PREPARATOIN

  • In a sauce pan, place the cream and sugar.

 IMG_3529

  • Cooked under low heat and bring to boil and let it boil slowly for 2-3 minutes.

  • Off the heat and add in the grapefruit juice. Chilled for at least 3 hours or overnight.

  • Pour on top of the cake and let it drip naturally.

Note that whether you posset will successfully curdled will very much depends on the acidity of your grapefruit. If your grapefruit is sour, it will curdle easily. If it can’t curdle, add in few drops of fresh lemon juice. The use of normal cream and grapefruit juice will produce a posset that are slightly runny which is easier for you to pour on top of the cakes.

IMG_3531



CONCLUSION

A simple cake to make using one number baking ratio. However, the twist to add in grapefruit peels and cognac transformed it into a cake that is full of fruity and cognac fragrance. While posset is generally served with biscuits, the modified grapefruit posset goes well with this cake and will heighten and wake up one’s palate especially  with a cup of Earl Grey tea!

Hope you like this cake and have a nice day. Cheers

IMG_3530

I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

I am also submitting this to #recipeoftheweek and Marvelous Monday and Welcome to all My Bloggy Friends

   newmarvelousmondays-button 8646468202_0880f459d1

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

 IMG_24491

INTRODUCTION

Vegetable fritter is  rather international. Almost all international cuisines will have some form of vegetable fritters. It is a  very common food item in South East Asian countries. Be it called bakwan sayuran (Indonesia), vegetable tempura (Japan), parkosa (India) or just vegetable fritters. Packed with vegetables, it can be as healthy as you want it. You can oven baked, pan fried or deep fried. Depending on which cuisine’s vegetable fritters, the dips can also be significantly different.

IMG_24441

WHY THIS DISH

I am having my yearly vegetarian 1-1.5 months and I am looking for some vegetarian dishes. In addition, I am preparing this dish in response to the monthly challenge organized by a Google plus food community.

This recipe is not my household recipe but an Indonesian vegetable fritter recipe obtained from Ms Karin’s blog on bakwan sayuran However, I have modified to suit my family’s taste buds.

I concurred with Ms Karin that vegetable fritter recipe has lots of flexibility especially the choice of vegetables. Ms Karin had written in Google communities that “We can make fritters out of everything. Sometimes with something as lame as cabbage and a bunch of leftover vegetables (just avoid wet ones like tomatoes)”.

IMG_24281



WHAT IS REQUIRED

Recipes adopted from  Ms. Karin’s blog on bakwan sayuran.

IMG_2435

  • 150 g of jicama (shredded)
  • 150 g of French beans (cut into small pieces)
  • 100 g of bean sprouts
  • 50 g of red carrots (shredded)
  • 50 g of peanuts

IMG_2437

  • 2 tablespoons of coriander powder
  • 2 tablespoons of white pepper
  • 1 tablespoon of salts
  • 2 tablespoons of sugar
  • 125 g of rice flour
  • 125 g of wheat flour
  • 200 ml of plain water
  • 5 cups of cooking oil for frying


STEPS OF PREPARATION

IMG_2438

  • In a big bowl, assemble all ingredients together;
  • Add in coriander powder, sugar, salt, white pepper. Stir until well mixed.
  • Add in flour (rice flour and wheat flour) and water. Stir until all the ingredients are coated with the batter.

IMG_2439

  • In a big pan, heat the cooking oil. The oil is considered as ready when you insert a chopstick or other wooden object into the hot oil, bubbles started to emit.
  • Put few tablespoons of batter at a time and deep fried until golden brown. You will have to keep a close eye during your frying process to ensure that your batter is not too big (otherwise it will be difficult to get cooked) and your oil temperature should not be overly hot (meaning exterior to start to get burnt and inside may not be cooked). In that case, you have to turn the heat to medium or small, it make take a bit longer but once you note that the colour start to turn golden, switched to high heat for high heat and immediately take it out. This will prevent the oil from going back to the batter!
  • Drain the fritters in oil absorbing paper.

IMG_2440

  • Let it cool and serve with your preferred dips.

IMG_24451



VARIATIONS

There are many variations to this dish. You can add in any vegetables of your choice such as Entoki mushrooms, cauliflowers and the list is endless.

Method of cooking, beside deep frying, can also be pan fried or oven baked. Though oven baked and pan fried version will not be that crispy, it is healthier and equally delicious.

Spices used can also change to include cardamom, cumin seeds, turmeric powder if you preferred.

Dips and garnishes have lots of flexibility. For my kids, I have some mayonnaise and tomato sauces which become thousand island dressings. For adults we have like to home made chilli sauce. Original Indonesian fried fritters like to go with fresh chilli or cabit as they called it. You can also garnish with cucumber or tomato slices to negate the slight greasiness of the dish!

 IMG_24471



CONCLUSIONS

  • A simple and easy to do dish that is packed with vegetables and can be as healthy as you want it to be . It is a vegetarian dish suitable for all age groups.
  • A full flexibility dish that can be tailored to meet your family taste buds including types of vegetables, spices used, method of cooking dips and garnishes.

Hope you like the post today. Cheers.



I am submitting this post to the Monthly Challenge organized by Google Plus Singapore, Malaysia & Indonesia – Cuisine Communities in response of Ms. Karin’s Bakwan Sayuran (Vegetable Fritters)  post in her Karin’s Recipe blog. 

IMG_24461

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTERESTor visit this blog’s FACEBOOK PAGE .

group-board-picture72222222222222222

 

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

piccompile 1

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch ….

Processed with Moldiv

INTRODUCTION

This is the homemade pasta sauce from scratch. I learned this many years ago from one of my French friends staying in Paris, France. When I visited her, she is preparing the pasta sauce and I can vividly remember certain steps in the preparation but sad to say, I can’t really recall the happy time we had during the dinner.

IMG_67861

This post will consist of two parts:

Part 1  –  the making of homemade pasta sauce and

Part 2 – the making of baked pasta with pineapple

Processed with Moldiv


PART I – MAKING OF HOMEMADE PASTA SAUCE


WHAT IS NEEDED

This recipe is adequate to make tomato pasta sauce for at least 6 persons and have about 600 grams left for baked pasta.

IMG_0701

  • 1 kg of tomatoes 
  • 2 big size capsicums (preferably red in colour but green colour is acceptable) – optional 
  • 3 big stalks of celery – optional and in this illustration, I did not include this 
  • 3 large onions 
  • 6 chicken franks – optional
  • 500 g of fresh button mushroom (can be substituted with canned mushrooms) – optional 
  • 500 g of minced meat (beef or chicken or pork). In this illustration, pork was used.

IMG_0739

  • 20 cloves of garlic 
  • 30 grams of butter (can be substituted with olive oils)
  • 1 tablespoon of Italian dried herbs 
  • 100 grams of mozzarella cheese 
  • 10 tablespoons of tomato ketchups (optional, for “colouring” purposes) 
  • 1 pack (about 300g) of pasta of your choice. 
  • Seasoning (Salt, black pepper, sugar)

Processed with Moldiv


PREPARING THE RAW INGREDIENTS……..

IMG_0706

  • Clean the tomato and all other raw ingredients.
  • In a big pot, bring some water to boil. Place the tomato into the hot water and let it boil for a few minutes or until the skin slightly peeled it off. Note that as long as the skin start to break, you can transfer to the cold water as mentioned below.
  • Get ready a pot of icy cold water. Place the tomato in the icy cold water.
  • Peel off the skin by hand which is rather easy.

IMG_0704

  • Cut opened the de-skinned tomato. Use a spoon to scoop out the seeds.
  • Use your hand to squeeze off the seeds and/or juices into a clean container.
  • You can either throw away these juices or keep it as tomato juices. It is okay to drink the seeds as it is very fine and slippery.
  • Set aside the tomato flesh for future uses.

IMG_0741

  • Traditional way of making pasta sauces do not really utilize food processors. However, I have opted to use food processors to cut short the braising time.Traditionally, all items were julienned or cut into small chunks for the cooking.
  • Use the food processors to cut the garlic and onion in small chunks (need not to be overly fine since you are going to braise them), set aside.
  • Use the same blender to blend the red and green capsicum or celery (if any). For celery, you will need to de-skin the celery first before you put into the blender. The red and green capsicum and celery will help to add volumes and flavour to your pasta sauce. If only tomato is used, it may be too sour.

IMG_0742

  • Cut the chicken franks into small chunks. This is optional and rather “Asian” taste. I have put this because my kids love to eat chicken franks.
  • Cut your button mushrooms into thin slices. Canned mushrooms works equally well.
  • Minced meat of your choice. Traditionally, beefs were used. As I do not eat beef, I have substituted with minced pork or at times minced chicken. I have bought the ready made minced meat from the supermarket.
  • Grated mozzarella cheese. I have opted to buy the grated mozzarella cheese but it is not necessary at all. If you have un-grated cheese, you can just cut a slice (without grating) and put it in the sauce later. It will melt subsequently.

THE COOKING BEGINS…..

IMG_0773

  • In a big pot, put the butter and let it melt.
  • Add in the chopped garlics, stir fried until it turns slightly brown or the aroma start to emit.
  • Add in the chopped onion and stir fry for 2 minutes.
  • Add in the chopped green and red capsicums and stir fry for another 2 minutes.

IMG_0774

  • Add in the chopped tomato and bring them to boil under high heat.
  • Once boiled, turn to medium heat and let the mixture simmer for at least half an hour.
  • Add in seasoning and herbs and let them boil for another 5 minutes. Seasonings can include pinches of sugar, black pepper and salt. As for the Italian herbs, I have bought the over-the-counter dried herbs which consist of basil, oregano, garlic, thyme, red bell peppers and parsley.
  • If you just want pure pasta sauce without any meat. You can stop here and you can keep it in sterilized containers and keep for at least a month in the fridge. The steps that follows are meat sauces for the spaghettis or other pastas.

IMG_0775

  • Add in your minced meat and cooked for another 2-3 minutes.
  • Add sliced mushrooms and chicken franks.
  • As this is home made pasta sauce, the colour will very much depends on the types of tomato that you bought. In Singapore and Malaysia, it is rather hard for you to find Roman tomato, we can just use whatever tomatoes we have. However, the colour may not be that appealing, you can add in bottled tomato sauce to make the colour darker. In addition, it will help to enhance the flavour of the pasta sauce.

IMG_0776

  • Continue to boil for at least 10 minutes, add mozzarella cheese and once boiled, off the heat and your home made pasta sauce is ready.

Processed with Moldiv


COOKING THE PASTA…..

This is rather standard and you should read the instructions of the packaging for the pasta that comes with it.

IMG_0783

  • In a pot with about 2 litres of water, add 2 tablespoons of cooking oil (olive oil) and pinches of salt. Bring to boil under high heat.
  • Add the pasta and continue to boil for 8-10 minutes or till desired texture.
  • Drain away hot water and pour some cold water on top of the pasta for one minute.
  • Drain, add in pasta sauce and garnished with parsley or any other desired herbs  and it is ready to serve.

IMG_0708


 

Processed with Moldiv

 


CONCLUSION

  • Home made pasta give you the a full flexibility of adapting the ingredients and herbs to your family taste buds and health objectives. Most ingredients are substitutable and trial and error or mix and match appeared to be the best approach to design your own favourite pasta sauce. I have also opted to use food processor in the preparation process and that have cut short the preparation tremendously.
Processed with Moldiv

For my readers from Western countries, since baked pasta and pasta sauce are more popular in your countries, tell me if you think the pasta is yummy and if the baked pasta will suit your taste buds.

Hope you LIKE the post and have a nice day. Cheers.

Processed with Moldiv


Processed with Moldiv

What I cooked today (家常便饭系列)- 16-7-2013

IMG_0632 

On 16th July 2013,

Pasta with home made tomato sauce.

Today, I have cooked my pasta sauce from scratch (meaning from tomato). I learned this when I visited one of my French friends in Paris many years ago. I am in the process of compiling a post on this dish and will be shared with readers soon. In the post, you will see how Guaishushu transformed the  pasta sauce to the Asian liking using herbs widely used in this region. Did you notice both the Tabasco sauce and the Asian Chilli sauce? I have not parsley but I substitute with Chinese celery, do you think the taste will blend?

Being home cooked sauce, the color are always not that “appealing” but the taste is definitely worth you to make an effort to cook,

IMG_0630

Did you see the brownish color drinks? These drinks are herbal drinks for cooling the body. It is chrysanthemum (菊花)and prunella vulgaris (夏枯草)flowers tea. You can refer to this post for the picture for the fresh flowers. Is it not a funny combination that having a Western pasta food with Chinese herbal drinks?

Besides cooking this dish, I am baking an uniquely Sarawak (in Island of Borneo) buns called the Sarawak butter buns. The name Sarawak was added in order to avoid confusions with other butter buns commonly found in other parts of the world. Sarawak butter bun is unique because it has an aromatic buttery fillings. I will share the recipe in one to two days time.

IMG_0628

Hope you like the post today and have a nice day. Cheers.

IMG_0631

What I cooked today (家常便饭系列)- 4-7-2013

IMG_6149IMG_6147

On 4 July 2013,

White rice served with:



1 White Carrot Pork Rib Soup 白萝卜排骨汤
2 Braised Eggs and Bean Curd  豆干卤蛋
3 French Beans Stir Fried with Shimeji Mushrooms 清炒四季豆及白玉菇
4 Braised bitter gourd with fermented black beans 苦瓜焖豆豉

A very normal day with simple dish. The braised bitter gourd was cooked by wife’s god mother and she usually braised the bitter gourd with pork belly and fermented black beans. Both white carrot pork rib soup and braised eggs and bean curd pictorial illustration have been posted in Guaishushu Fanbook page. Please click the above link.

For lunch, i have fried some rice and I name the fried rice as “Nameless fried rice (无名炒饭)”.

The pictorial illustration are here.

Good night and have a nice day.