Sup Makaroni

Ini sebenarnya projek pagi semalam. Dah masukkan ke PC gambarnya, lepas masuk terus je naik atas guna lappy. Yang di memory card memang saya terus padam saja. Semak ada gambar duplicate ni. Pastu terus lupa update.

Ada kawan minta resepi ni. Susah saya nak ingat sebab saya main campak saja bahan yang ada di rumah. Bahan dia tu boleh divariasikan ikut citarasa. Supnya pun macam sup lain juga. Saya sekadar guna sup bunjut. Saya suka masakan jenis begini. Ringkas dan mengenyangkan.

Bahan-bahan:

500 g makaroni (jenis elbow) (nak kurang pun boleh, nanti dia akan mengembang dengan jayanya)

* Rebus makaroni seperti arahan di paket. Cuma jangan terlalu masak. 3/4 masak pun dah cukup. Angkat, siram air dan toskan.

1 batang lobak
2 batang seleri
1 biji kentang
1 paket bebola ikan
Beberapa keping ayam tanpa tulang & kulit
1 bunjut sup bunjut
1 keping asam keping
Garam dan lada hitam secukup rasa
1 biji bawang holland (belah 4)
Daun sup



Cara buat:

1. Potong sayur-sayuran ikut citarasa anda.

2. Masukkan lobak, seleri & kentang ke dalam periuk yang berisi air. Panaskan di atas api sederhana. Masukkan sekali sup bunjut. Biarkan reneh sebentar sehingga sayur sedikit empuk.

3. Masukkan bebola ikan dan kepingan ayam serta asam keping.

4. Perisakan sup dengan garam dan lada hitam. Biarkan mendidih.

5. Setelah mendidih, masukkan makaroni & bawang. Masak sebentar dalam beberapa minit. Tutup api.

6. Hiaskan dengan daun sup (atau bawang goreng).

Selamat mencuba!

John Legend's Macaroni & Cheese

I got this recipe long ago from Martha Stewart's web. Done it several times. It has become one of my favorite recipes. Who is John Legend?:

When musician John Legend visited Martha, he shared his recipe for this favorite Southern comfort food, with generous helpings of both Monterey Jack and cheddar cheeses; evaporated milk creates a creamy texture under the golden-brown surface.

Ingredients:

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Directions:

1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Translated to BM:

3 cawan makaroni (yang lurus) (saya kurangkan jadi 2)
4 sudu besar mentega (@ half stick) (tambah lagi untuk griskan loyang)
1 sudu kecil garam halus
1 sudu kecil lada hitam halus
1 tin krimer sejat (saya gunakan 3/4 tin sahaja. 1 tin = 400 ml)
1/3 cawan susu skim
2 biji telur
1/2 sudu kecil garam berperisa (saya ganti dengan seasoned black pepper)
1/4 sudu kecil serbuk bawang putih
250 g keju cheddar (diparut)
250 g keju Monterey Jack (diparut) (kalau tiada, tak mengapa)
Paprika



Caranya:

1. Panaskan oven 375 degrees. Sapukan mentega pada loyang segi empat berukuran 22cm (h) x 14.5cm (w) x 7cm (depth). Lagi lebar lagi bagus.

2. 2 cawan makaroni kering dimasukkan ke dalam periuk. Masukkan air dalam kuantiti yang banyak berserta sedikit garam dan minyak (tak bagi melekat). Dah masak, toskan dan kacau dengan 3 sudu besar mentega tadi sampai mentega tu sebati dengan makaroni.

3. Dalam mangkuk sederhana, pukul krimer + telur + susu skim. Tambah seasoned black pepper, serbuk bawang putih dan garam. (Saya letak sket paprika).

4. Bahagi macaroni kepada 3 bahagian. Buat layer macaroni yang pertama dalam loyang. Taburkan keju. Kemudian layer yang kedua dan seterusnya. Selang-selikan dengan keju. Tuang campuran susu di point no. 3. Kemudian taburkan paprika di atasnya.

5. Bakar dalam oven selama 35-45 minit. Selepas masak sejukkan dalam 10-15 minit sebelum dipotong.

Spaghetti Olio

Ini merupakan antara masakan pasta yang paling mudah dan cepat dibuat. Tapi sangat mengenyangkan dan tak muak. Bahan-bahan asasnya pun sedikit namun boleh diubah mengikut citarasa masing-masing.

Resepinya:

1- Setengah bungkus spaghetti. Rebus dengan air + sedikit minyak + sedikit garam sampai kembang. Warnanya akan bertukar. Bilaskan dengan air dan toskan.

2- Sosej/isi ayam/udang/sotong. Yang ni 3 batang, potong nipis.

3- Masukkan 2 sudu besar minyak zaitun (kalo tak de, minyak biasa pun boleh) dalam kuali panas. Masukkan cili kering yang dipotong serong (3-4 batang) & garlic granules/bawang putih cincang. Goreng sehingga bawang putih berwarna keperangan. Jangan sampai hangit . Kemudian masukkan pula sosej. Balik-balikkan hingga keperangan (sosej ini boleh juga dipotong dan disangankan di atas kuali yang tidak melekat tanpa minyak terlebih dahulu).


4- Masukkan 1/4 kiub ayam, serbuk oregano, lada hitam/lada sulah + oregano kering & daun parsley. Masukkan juga sesudu teh garam. Balik-balikkan.

5- Masukkan spaghetti dan gaul rata selama 3-5 minit. Angkat.



* Boleh tambah parmesan cheese powder semasa menghidang.
** Boleh juga ditambah dengan sayur-sayuran pilihan anda seperti lada benggala dan lain-lain.

Penne Salad

Sometimes eating the staple food seems to be a bit bored, more so when we have to prepare for the side dishes. I have always looking for a substitute, a sub that can be easily prepared without much hassle. Just within one dish, it can make me full for a long time.

Pasta salad is one of the solutions. I love it, my kids love it & my husband love it too, so I have no problem preparing this dish. I have done this several times as I really love the flavor, using different kind of pastas & ingredients. One of them is penne:

Penne (pronounced /ˈpɛniː/ [UK], or /ˈpɛneɪ/ [US]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"). In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. There is also pennoni ("big quills"), which is a wider version of penne.[1] The same or similar shape is also called mostaccioli (meaning "little mustache" in Italian, a form of penne lisce that is smooth, not ridged, in texture) and ziti (long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes),[2] and can refer to particular dishes made from penne-shaped pasta. There is also zitoni, which is a wider version of ziti.[3] It can be somewhat difficult to differentiate between subtypes of penne in the USA, since regional differences in product naming can result in both ridged and smooth forms of penne being labelled interchangeably.[4][5][6] In the U.S., many people refer to penne as "penne pasta," while other types of pasta are not typically referred to in this manner.

Penne is traditionally cooked to al dente and served with pasta sauces such as pesto and marinara. Penne is a popular ingredient in pasta salads. Penne makes an excellent and versatile pasta for many applications because of its very practical design. The hollow center allows it to hold sauce, while the angular ends act as scoops. Penne rigate's ridges allow it to hold still more sauce, as well as offering an alternative textural option for certain dishes; penne lisce offers a refined sensation to the palate.[7]

[Read more]

I got the original recipe from Taste of Home, with slight of changes here and there:

Ingredients:

2 cups uncooked elbow macaroni (I used penne to finish off my stock)
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish (I don't have this)
Sugar substitute equivalent to 2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery (substituted with parsley)
1/3 cup chopped carrot (substituted with cucumber)
1/4 cup chopped onion
1 hard-cooked egg, sliced
Dash paprika

Directions:

1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.

2. For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.

3. Refrigerate until serving. Garnish with egg and paprika.

Yield: 8 servings.

*I also added tomato (preferably Cherry Tomato). You can add any vegetables and lime juice if you prefer. Or you can add in shrimps or salami.