Cooking Monster: February 2019

Creamy Chicken Pasta

February 24, 2019

Ingredients
250g pasta
200g chicken meat
1 tsp black pepper
1 tsp paprika powder
2 tsp mixed herbs
1/2 cup wild mushrooms
2 garlic cloves (chopped)
1/2 cup chopped tomatoes
1 cup spinach
1 cup heavy cream
5 tbsp butter
1 chicken stock cube
1/4 cup shredded parmesan

Instructions
1) Cook pasta al dente, set aside.
2) Heat 2 tbsp of oil and add in sliced chicken meat. Season with the black pepper, paprika and mixed herb.
3) When the chicken slices are cooked through, add in the sliced mushrooms and chopped garlic. Mix well.
4) Add in the chopped tomatoes and spinach. Continue cooking until the spinach softens.
5) Add in heavy cream, butter and chicken stock cube. Mix well and leave the sauce to simmer before adding the parmesan cheese.
6) Mix in the cooked pasta. Salt and pepper to taste.

Chicken

Ayam Masak Bali

February 23, 2019

Ingredients
3 - 4 chicken pieces
1 tsp turmeric powder
1/2 tsp salt
4 cloves of garlic
4 red shallots
1 medium sized onion
1 tsp ginger
1 inch of belacan
2 lemongrass
1/4 cup curry leaves
3 tbsp of chilli paste
1/4 cup of thick ABC sweet soy sauce
Water
Salt and sugar to taste

Instructions
1) Marinade the chicken with turmeric and salt. Deep fry until cooked through and set aside.
2) Blend the garlic, shallots, onion, ginger and belacan with 1/2 cup of water.
3) Heat up some oil in a wok, sauté the lemongrass and curry leaves until fragrant.
4) Add in the blended ingredients, chilli paste and 2 tsp of sugar. Cook for 15 - 20 minutes until 'pecah minyak'.
5) Add in water and soy sauce. Cook and keep adding these two until the taste and consistency of the sauce is to your preference.
6) Add in the chicken. Coat well, salt and sugar to taste.

Chicken

Butter Chicken

February 10, 2019

Ingredients

To marinade

1 egg

1/2 tsp sugar

1 tsp salt

1 tsp plain flour

2 tsp curry powder

Others

400g of boneless chicken breast

2 green chillies

1 small red chilli

270ml evaporated milk

2.5 tbsp butter

1/2 cup curry leaves

Salt and sugar to taste

Instructions

1) Beat sugar, salt, flour and curry powder with the egg to make a paste. Marinade the chicken meat and leave for 30 minutes to and hour

2) Deep fry the chicken pieces until golden brown. Set aside

3) Heat up another wok with the butter. Sauté the curry leaves and sliced chilies

4) Add in evaporated milk and leave to simmer. Salt and sugar to taste. If you like it to be more creamy, add in more evaporated milk. If you want it to be more buttery, add 1 tbsp of butter at a time

5) When the gravy is up to your liking, add in the chicken pieces and coat it with the sauce

Chicken

Thai Basil Chicken (Pad Kra Pao)

February 06, 2019

Ingredients
400g minced chicken or sliced chicken bread
6 cloves of garlic
6 bird's eye chillies
6 small red shallots
1 tbsp fish sauce
3 tbsp oyster sauce
2 tbsp sweet soy sauce
1 cup fresh Basil leaves
Salt and sugar to taste

Instructions
1) Marinade the chicken with the sauces for 10 minutes.2) Crush the garlic and chillies into small pieces with a pinch of salt. Heat up some vegetable oil in the wok and add the crushed ingredients until the garlic start to slightly turn brown
3) Add in the chopped shallots and stir fry until fragrant
4) Add in the chicken and stir well and cook through
5) Add in the basil leaves and stir through
6) Salt and sugar to taste

Beef

Beef Fried Rice

February 05, 2019

Ingredients
Beef Marinade
200g beef
1 tsp cornstarch
1/4 cup water
1/2 tsp salt
1 tbsp thick soy sauce

2 cups of cooked and cooled rice
2 eggs
3 red shallots
1 tbsp thick soy sauce
2 tbsp sweet soy sauce
1 tsp sesame oil
1 tsp white pepper
1/2 tsp sugar
1/4 cup water
1/2 cup mixed vegetables
Salt to taste

Instructions
1) Cut the beef in thin and small slices. Marinade with the mixture and set aside.
2) Mix the eggs and pour into a hot pan. Slowly scramble the egg and set aside while the eggs are still slightly runny.
3) In the same pan/wok, add in 1 tsp of oil and sear the beef. Cook until the liquid from the beef has dried up and set aside.
4) Mix the thick soy sauce, sweet soy sauce, sesame oil, white pepper, sugar and water in a small bowl.
5) Heat up 1 tbsp of oil and sauté the chopped red shallots until fragrant.
6) Add in the rice and the sauce mixture. Mix well.
7) Add in the cooked beef and make sure all the sauces have been incorporated. Salt and pepper to taste.
8) Mix in the scrambled eggs and mixed vegetables before turning off the heat.

Chicken

Kung Pao Chicken

February 02, 2019

Ingredients
Chicken
300g - 400g chicken breast
1 tbsp cornstarch
1 tsp white pepper
1 tbsp oyster sauce
2 red shallots

Sauce
1 tbsp chilli paste
1 tbsp oyster sauce
1 tsp worcestershire sauce
1 tbsp soy sauce
1 tbsp thick soy sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1/2 tsp sesame oil
1 tbsp cornstarch, mixed with water
1/2 tsp black pepper

Others
100g cashews, lightly fried
3 cloves of chopped garlic
2 red shallots
1 tbsp of ginger
4 dried chilli
1/2 red or green capsicum
Salt, sugar and white pepper to taste

Instructions
1) Lightly toast the cashews in a dry pan until they brown and set aside.
2) Marinade the sliced chicken with cornstarch, oyster sauce and white pepper. Sauté the shallots until fragrant and fry the chicken pieces until golden brown. Set aside.
3) In the same wok, sauté the dried chillies to marinade the oil. Take the chillies out after a few minutes.
4) With that oil, sauté the shallots, garlic and ginger until fragrant. Then add in the chilli paste and cook until 'pecah minyak'.
5) Mix all the sauces, cornstarch and black pepper in a bowl and then add into the wok.
6) After the sauce simmers, add in the capsicums, chicken and dried chillies.
7) Mix in the cashews before turning off the heat.

Cheesy Goodness

Tuna Pasta

February 01, 2019

Ingredients
250g pasta shells of your choice,
300g bottled pasta sauce
1 canned tuna in mineral water
3 red shallots
2 cloves of garlic, minced
1/2 tsp Italian seasoning
1/2 tsp oregano
2-3 tbsp chilli sauce
Black pepper and salt to taste
1 cup sliced white wild mushrooms
1 cup of shredded cheese

Instructions
1) Cook the pasta in boiling water, al dente (about 2 minutes less than the instructed time). Drain and set aside
2) Heat up 3 tbsp oil and saute the shallots and garlic until soft. Add in the tuna chunks, continue stirring for 3 minutes.
3) Add in the pasta sauce. Season with Italian seasoning, oregano, black pepper, chilli sauce and salt. Cook for 5-10 minutes until the sauce thickens.
4) Remove sauce from heat, pour in the cooked pasta and mix well. Pour into a casserole dish, topped with the sliced mushrooms, mozzarella cheese and some chopped parsley.
4) Bake in a 180'c preheated oven for 15-20 minutes.

Newer
Stories

Older
Stories

Creamy Chicken Pasta

Ayam Masak Bali

Butter Chicken

Thai Basil Chicken (Pad Kra Pao)

Beef Fried Rice

Kung Pao Chicken

Tuna Pasta

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