Showing posts with label Western/Continental Cuisine. Show all posts
Showing posts with label Western/Continental Cuisine. Show all posts
Wednesday, August 20, 2008
Thursday, August 14, 2008
Fettuccine + Mushrooms, Tarragon, dan two Cheese Sauce
Bahan- Bahan
1. 1 sudu besar butter
2. 2 sudu besar olive oil
3. 50g cendawan(dalam tin Size L), potong 2 atau potong 4
4. 1 sudu kecil garam
5. 1/4 sudu besar lada hitam(di tumbuk)
6. 2 sudu besar tarragon (dicincang)*Tesco pun ada jual
7. 1/2 cawan cheese mozarella (disagat)
8. 1/3 cawan cheese parmesan, lebihkan untuk hidangan
9. 1/3 cawan susu
10. 3/4 fettuccine ( atau sebarang spagetti)
11. 2 sudu chives (dicincang) atau daun bawang
12. 5 ekor udang segar/air rebusan kulit udang diperlukan sedikit.
Cara- Cara
Dalam satu Stock Pot yang lain masakkan fettuccine selama lebih kurang 8minit dalam
air mendidih+sedikit garam.
- Cairkan butter dalam saute pan bersama olive oil,masukkan mushroom,garam lada hitam dan tarragon.
- Masukkan semua cheese ke dalam satu mangkuk dan gaulkan bersama dengan susu dan sedikit lada hitam.
- Masukkan Udang ke dalam saute pan,kemudian apabila udang kelihatan sedikit perang,masukkan
- air stock udang tadi sedikit.
- Masukkan fettuccine ke dalam ,gaulkan dan akhir sekali masukkan campuran cheese tadi.
- Masakkan sekejap sehingga cheese sebati dan taburkan chive/scallions tadi.
Wednesday, August 13, 2008
Thursday, July 10, 2008
Jambalaya Rice
Ingredients
6 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper, seeded and julienne
1 cup coarsely chopped celery
1 teaspoon minced garlic
1/2 pound chicken/beef/crab meat
1/2 pound medium shrimp, peeled and defined
1/2 pound cubed boiled ham
1 (16-ounce) can whole tomatoes, crushed with the can juices
1 cup chicken broth
1 T. Worcestershire sauce
Salt and cayenne
2 bay leaves
1 cup long-grain rice, uncooked
Hot sauce
Steps:
In a large heavy pot, heat the butter over medium heat. Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until they are wilted.
Add the shrimp and ham. Cook for two to three minutes, or until the shrimp turn pink. Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes. Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.
;my favourite dished (too sweet memories to share)
Ingredients
6 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper, seeded and julienne
1 cup coarsely chopped celery
1 teaspoon minced garlic
1/2 pound chicken/beef/crab meat
1/2 pound medium shrimp, peeled and defined
1/2 pound cubed boiled ham
1 (16-ounce) can whole tomatoes, crushed with the can juices
1 cup chicken broth
1 T. Worcestershire sauce
Salt and cayenne
2 bay leaves
1 cup long-grain rice, uncooked
Hot sauce
Steps:
In a large heavy pot, heat the butter over medium heat. Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until they are wilted.
Add the shrimp and ham. Cook for two to three minutes, or until the shrimp turn pink. Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes. Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.
;my favourite dished (too sweet memories to share)
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