Creamy carbonara

Creamy Carbonara

6pcs streak bacon sliced

2tb olive oil

2 garlic chopped

0.5 chopped yellow onion

0.5 cup whipped cream

2 tb parmesan cheese

1 egg

Salt

Pepper

Pasta water

Method:

1. Boil pasta
2. Fried bacon
3. When brown, add in olive oil, onions, garlic.
4. Add in the pasta
5. Add in 2-3tb pasta water
6. Add in whipped cream, stir.
7. Add in parmesan cheese n stir
8. Add in salt n pepper.
9. Turn off fire, add in egg n mixed.

Seafood Paella

Ingredients:

2 cup Bomba rice, washed and rinsed

8 medium shrimps

1 big squid

 Clams or mussels (optional)

1 chicken leg, diced (marinate with salt, smoked paprika n pepper)

15-20 threads of saffron, soak in warm 2 tbs water for 30mins

1/2 yellow onion, chopped

2 garlic, chopped

1 tsp smoked paprika

2 tbs tomatoes puree

1.5 cup chicken stock

1 cup water

salt and pepper to taste

3 tbs olive oil

Parsley for topping

Method:

1. Brown chicken and prawn, just for the outer layer and do not need to be cooked.
2. Dish out the the chicken and prawn.
3. Using the same pan, add in onions and garlic, fried till fragrance.
4. Pour in rice, stirred and mix for awhile.
5. Pour in stock, water and saffron water, salt, tomatoes puree, smoked paprika, pepper and spread evenly.
6. Slow fire to cook for 20mins, uncovered.
7. When the rice is almost cooked, add in prawn, chicken and other seafood.
8. Covered, turn on to medium fire for 5-8mins.
9. The rice should be slight crispy on the bottom. If not, uncovered and stay in the fire for another 5mins.
10. Sprinkle parsley on top of rice.

Tips: If add in clams and squid, water must reduce. 

Homemade chicken stock

Ingredients:

2 carrots, chopped

2 onion, halved

5 celery, halved

4 chicken carcass

2 bay leaves

Method:

1. Bake at 180degree for 1 hr.
2. Put it in to a pot and add water just above the vegetables.
3. Add in bay leaves.
4. Simmer with slow heat for 1hr.

*** Slow heat, very important.

Modify recipe from here.

Homemade Chicken stock

Ingredients:

3 carrots

7-8 celery

4-5 sliced raddish (optional)

4 chicken carcasses

1 big onions

3 bay leaves

Method:

1. Preheat oven to 180 degree.
2. Chopped all vegetables in big pieces, need not peeled and lay it over the baking tray.
3. Put chicken carcasses on top of the veg.
4. Baked for 1hr.
5. Transfer it to a pressure pot, fill it with water till 3/4 full and boil it for another 25mins.
6. Store it in container for later use.

Recipe adapt from here.

Bread Fried Fish with rice

Ingredients:

Lemon, sliced

3 packet of butter cracker (I use Julie's)

1 egg, beaten

2 dory fillet

2 tsp garlic salt

Tartar sauce ingredients:

1 sliced lemon

Small yellow onion, half, chopped

1tbs mayonnaise

salt 

pepper

Method (yields 2):

1. Wash dory fillet, tap dry with ktichen towel.
2. Marinate with garlic salt for 10mins.
3. Pound butter cracker into small piece.
4. Dip fillet into egg then dip into the butter cracker.
5. Deep fried and dish up.

Method:

1. Place onion into a cup and microwave for 30seconds.
2. Add all other ingredients and mixed together.

 Served with rice. White rice recipe here.

Ham and Cheese Quiche

Ingredients for Crust:

150g flour

90g butter

1/4 tsp salt

40g sugar

2-4 tbs cold water

Ingredients for fillings:

150g milk or whipped cream

2 eggs

4 pcs ham

3 tbs cheddar cheese

pinch of salt and pepper 

Method:

1. Mix all ingredient for crust except water, add 1 tbs water at a time.
2. When mixed, place inside fridge for 15-20mins to harden the dough.
3. Roll the dough flat and lay on the tart tray.
4. Poke some holes on the dough with a fork.
5. Place a baking sheet on top of dough, place coins on top of baking sheet (use coin as weight).
6. Bake for 15mins, take out the baking sheet with coins and bake for another 5mins.
7. Mix all ingredients for fillings, pour on to the crust.
8. Bake for 20mins at 180 degree.

Cheddar cheese scones

 

Ingredients (15-17 scones):

2.25 cup flour

2 tbs sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

0.5 cup cold butter (113g)

1 cup shredded cheese

1 cup milk mixture (including 1 tbs lime juice)

1 egg

Method:

1. Mix flour, baking powder, baking soda, salt together.
2. Add in cheddar cheese, milk, egg.
3. Mix in cold butter and quickly knead it together.
4. Spread little flour on the table and use hand to press the dough to about 1 inch tall.
5. Cut out the shape using a round cutter.
6. Preheat the oven to 220degree.
7. Bake for 12-15mins.

Tips: Try to work it fast or the butter will melt.
If the dough is too wet, place it inside fridge for 15mins and work it out again.

Italian Ragu sauce (Bolognese sauce)

 

Ingredients:

100g minced pork

100g minced beef

1 small carrot

1 stalk celery

1 small white onion

2 tsp tomatoes paste

1/2 glass red wine

Extra virgin oil

1 bowl of broth (pork or beef)

 

 

Method:

1. Chopped onion, celery, carrot.
2. Heat up extra virgin oil in pot, add in all vegetables.
3. Add in minced meat.
4. Add in the red wine till alcohol is evaporated (approx. 4-5mins).
5. Add in tomatoes paste, then a bowl of broth.
6. Simmer for 3 hours.
7. Add in salt & pepper to taste.

 

Ricotta Ravioli

 

Recipe for Ravioli dough here.

Ingredients (fillings):
3 tbs Ricotta cheese
Parsley (chopped)

 

Ingredients (2 servings):

6-7 fresh sage leaves

1 tbs butter
Parmesan

 

Method:

1. Heat up pan.
2. Add in butter and sage.
3. When butter melted, add in Ravioli, mix together.
4. Sprinkle parmesan and serve.

Gnocchi and tomatoes sauce (Pomodoro Gnocchi)

 

Ingredients:

4 small potatoes

4tbs 00 flour (approx.)
1 egg (56-58g)

 

 

Method (Gnocchi):

1. Place potatoes on rock salt and bake for 30-40mins (this is to allow the rock salt to absorb the moisture from the potatoes).
2. Peel the potatoes skin.
3. Use a potato ricer and press the potatoes to a large bowl.
4. Mix the 00 flour and egg slowly to the potatoes till it don't stick to your fingers.
5. Roll it the thickness of finger.
6. Cut the roll approx. 2cm each.
7. Use a fork to lightly press on it and roll it to the back.
8. Boil water with salt, gnocchi is ready when it floats.

 

Ingredients:

1 bottle of 500g tomatoes puree (or 1kg fresh ripe Perini tomatoes)

3 cloves garlic

1 small carrot

1 piece celery

5tbs extra virgin oil

1 bunch basil leaves

 



 

Method (Tomatoes sauce):

1. Chop garlic, celery, carrot .
2. In a pot, add in extra virgin oil.
3. Then add in garlic, celery and carrot, fry till fragrance.
4. Add in tomatoes puree, basil leave and simmer for an hour.
5. Add in little water if is too dry.
6. Add in salt and pepper.

 

 

 

 

 

 

Pasta dough

 

Ingredients (serve 2):
40g 00 flour

55g semolina flour

1 egg (56-58g)

 

Method:

1. Mixed 2 flour together.
2. Open a hole in the middle of the flour and pour egg in it.
3. Mix together and work the dough by hand till slight bouncy when pressed on to it.
4. Wrapped the dough and leave in fridge for 30mins.
5. Roll the dough to very thin piece (Ravioli must be very thinner, Tagliatelle can be slightly thicker).
6. For Ravioli, cut a piazza cutter to cut into a square piece.
7. For Tagliatelle, fold the thin dough to a few folds and cut it in slices.
8. Boil water in a pot, put 2 tbs salt into boiling water.
9. Place pasta in it and it is done when it floats up.

#Tips:
00 Flour is for softness for the pasta
Semolina Four is for stretchiness for the pasta
When the egg is added in, the whole mixture will be very wet, just mixed and knead together till it slowly dries up.



Ham and spinach quiche

Ingredients ( 2 x crust, buttery/ flaky):

225g butter

1 egg

3 cup flour

1 tsp salt

5 tbs cold water

1 tsp vinegar

30g sugar

 

Method:

1. Mixed everything together and roll to 2 balls.
2. Leave it in fridge for 15-20mins
3. Take out and roll flat and place it in a pie tray.
4. Preheat oven 180degree.
5. Bake 180 degree for 30mins. 

 

 

Ingredients (fillings):

3 eggs

2 piece ham, sliced

3 tbs spinach, chopped
2 tbs cheddar cheese

1/2 onion, chopped

1.5 cup milk
1 tbs cooking oil

salt, pepper to taste

 

 

Method:

1. Fried onions and ham with oil.
2. Mix all ingredients and pour into the baked crust.
3. Bake for 25mins.

***Keep the left over dough in a zip lop bag, roll it flat and placed it in freezer*** 





Bolognaise w/ portobello spaghetti

Use the same recipe for bolognaise sauce here.

Mushroom: Portobello and brown mushroom

Method:

1. Heat pan, pour olive oil.

2. Add in all mushrooms.

3. Add in some white wine, sprinkle some salt.

4. Stir for around 3mins when white wine is almost absorb into mushroom, turn off heat and done!

CORN CHOWDER

Ingredients (Serve 4):

Half broccoli
1 medium onion
1 carrot
1½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups milk
1 medium potato, peeled and cut into little cubes
2 cups frozen corn ¼ cup chopped fresh chives and/or parsley (optional)

Method:

Heat the butter in a medium saucepan over a medium heat. Add the broccoli, carrot, onion,

     and thyme. Stir until the vegetables start to brown.

Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the     

     potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until
     the potatoes are tender, but not mushy – this will take around 10 minutes.

Meanwhile, prepare the croutons.

When the potatoes are tender, stir in the corn. Bring the soup back to the boil, then serve.

 Croutons:
1. Cut bread into small pieces.
2. Sprinkle some salt and pepper.
3. Pour in some olive oil and mixed together.
4. Bake in oven at 200degree for 20mins.

Brussels Sprouts with Bacon

Ingredients:

1/3 lb thick cut bacon, cut into 1/2-inch dice

1 1/2 lbs Brussels sprouts

2 medium shallots, thinly sliced

Kosher salt

Freshly ground black pepper

Method:

1. Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by burssels sprouts and cook for 5 minutes. Drain and set aside.
2. Add bacon into a 10-inch skillet over medium-high heat and cook until fat render and bacon crisps. Remove bacon to a large bowl and remove all bacon fat expect 1 tablespoon. Add shallots into pan and cook until lightly browned. Remove to bowl with bacon.
3. Place brussels sprouts in a large bowl and toss with reserved bacon fat and salt and pepper to taste. Place on the grill and cook until lightly charred on each side, about 4 to 5 minutes per side.
4. Remove brussels sprout from grill into bowl with bacon and shallots, toss to combine. Pour out onto a serving dish and serve immediately.

Foolproof Standing Rib Roast

Ingredients:

2kg standing rib

1 tbs House seasoning

Method:

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from here.

Grilled Dory fish

Ingredients:

1 dory fish

1/2 tsp dash chilli powder/ paprika

Lee perin sauce

Black pepper

1/2 tsp oregano

Basil leaves

2 tbs cheddar cheese

 

Method:

1. Apply on fish for 5 mins.
2. Preheat up oven 180 degree.
3. Grilled for 15mins

Salad:

1. Sliced cabbage thinly and keep in freezer for 10-15mins (I like to eat very cold salad)
2. Pour on some mayonnaise on it and serve.
 

 



Bacon and Cheese Quiche

 

Ingredients:

(Served 6)

 

(a) tart crust

40g butter

30g castor sugar

1 tbs egg

100g flour

 

(b)

4 eggs

1 cup mozarella cheese

1/2 onions

5 streaky bacon chopped

1/2 cup milk

dash of salt

dash of pepper

1 tbs oil

 

 

Method (a):

1. Add all ingredients and knead into a ball and leave it in fridge for 1-2 hours.
2. Roll the ball flat and place it in the pie tray.
3. Preheat oven and bake at 180 degree for 15mins. 
 

Method (b):

1. Heat oil in a pan.
2. Add in bacon and onions.
3. Remove from fire once bacon is browned.
4. Mix eggs, milk, salt, pepper together in a mixing bowl.
5. Place bacon mixture on top of the pie crust.
6. Add on cheese, then add in the egg mixture.
7. Bake 180degree for another 30mins.
8.  

 

 



Hamburger beef patties

Ingredients:
(serve 4 patties)

500g Minced beef
1 tbs Corriander powder
1 tbs Lee & Perrins sauce
1 tsp Black pepper
1 tsp sugar
1 egg
1.5 tbs plain flour
1 big onion chopped
1 tsp salt
1 tbs honey mustard (optional)

Method:

1. Mix all ingredients together and marinade for 2 hours.
2. Make into 4 patties, each about 1 inch thick.
3. Unused patties can be stored in the freezer. Separated each pattied with a plastic layer.

Irish Beef stew

Ingredients:

Beef brisket/ shanks 600g (cut into cubes of 1-1.5 inch)
3 Carrot (cut into cubes)
7 mini washed potatoes
2 big onions sliced
1.5 tbs flour
1 cup beef broth
1 can tomatoes puree
1 can guinness stout
1 tsp dried thymes
0.5 tsp basil
3 bay leaves
Pepper
Sea salt

Method:

1. Sprinker salt and pepper on the beef, leave for 5mins
2. Sprinker flour onto the beef.
3. Heat up the pan with oil and brown the beef.
4. Dish up and fried onions till slight cameralised.
5. Fried the carrot and potatoes with left over oil.
6. Boil 1 cup of beef broth in a pot, add in puree and guinness stout.
7. Add in thymes, bay leaves, basil.
8. Add in carrot, potatoes, onions and beef on the top.
9. Add in salt, pepper and sugar to taste.
10.Boil for 15mins (slow fire) and move to magic pot and let it simmer for another 5-6 hours.
*** taste better after overnight ***