Homemade Lasagna

April 1, 2009
It’s gonna be the first & the best homemade lasagna I ever made. (Next… I don’t guarantee what will happen). So, before anything happen, here I want to share my own recipe. Completed with ingredients and spices & herbs from my magic box….. ^_^ *lol*

Ingredients :
12 sheets Lasagna, prepare as instruction on a packing sheet
100 gr grated mozarella cheese

Meat Sauce : (you can prepare it one day ahead)
2 garlic cloves, crushed
1 onion (medium), coarsely chopped
300 gr ground beef
1 can button mushroom, sliced
2 carrots, finely chopped or grated
1 stalk celery, finely chopped
300 gr red tomatoes, blanched & crushed
1 can tomato paste
1/2 tsp dried oregano
1 bayleaf
1 sprig of fresh rosemary
3 tbsp sugar
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg

Bechamel Sauce :
60 gr butter
1/2 cup flour
700 ml milk
1/2 tsp sugar
salt & pepper to taste
1/2 tsp nutmeg
1 cup grated cheddar cheese

Instructions :
Meat Sauce : saute garlic & onion until aromatic, then brown the beef (about 7 minutes). Add the remain ingredients, reduce heat to low & bring to simmer for about 30 minutes.

échamel Sauce : melt butter in a stock pot. Add flour and stir well. Pour in milk gradualy and stir well. Stir in the remain ingredients until well thicken. Remove from heat & set aside.

How to assemble the lasagna
: Turn the oven to 200 degC.
Grease baking dish with butter or olive oil. Arrange some sheets of cooked lasagna noodles over the bottom (overlapping noodles slightly to cover the bottom). Spoon meat sauce over lasagna noodles. Top with béchamel sauce mixture. Repeat the above method of layering. Top the last layer (bechamel sauce) with mozzarella cheese. Bake about 30 minutes in the preheated oven.

Note :
If it takes too long, you may skip the béchamel sauce with crème fraîche mixture. hehee.. sorry I haven’t the recipe here.


Tenderloin Steak

January 28, 2009

Another BBQ party for 2nd B’day of my beloved son last Saturday.
A terrible happenned, so I was not serving the tarts at the moment.
So sorry my dearest…

Ingredients :
400 gr tenderloin steak
2 cloves garlic, finely grated
2 shallots, finely grated
1/2 onion, finely grated
2 tsp cracked black pepper
3 tbsp butter, melted
3 tbsp traditional BBQ sauce
1 tbsp worchestershire sauce
salt & sugar (optional)

Direction :
– Combine all the ingredients and rub on steaks. Grill to desired doneness.
– Serve with potato wedges / french fries and steamed carrots & beans.


Grilled Pizza

January 16, 2009

I saw my neighbour cleaning the grill after their daughter’s Bday party. Sudennly I got an idea to grill my remained pizza dough. Here I used Jamie’s Pizza Dough (sorry, can’t remember the link).

Ingredients :
· 1 kg strong white bread flour
1 level tbsp fine sea salt
15 gr dried yeast
· 1 tbsp golden caster sugar
· 4 tbsp extra virgin olive oil
· 650 ml lukewarm water (I just used 500 ml)

Directions :

1. Sieve the flour and salt on to a clean work surface and make a well in the middle.

2. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.

3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands (*this is called knocking back the dough). You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

6. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Note :
Just grill about 10 minutes in low heat until the cheese bubbling or the edge becomes golden brown. Do not forget to cover the top of your pizza pan using it cap or aluminium foil.

Topping (optional) :
· Marinara sauce
Smoked beef
/ chicken, or canned tuna
sliced tomatoes
· cheddar or parmesan cheese
· mozzarella cheese

Basic Marina Sauce :
· 1 tbsp olive oil
2 garlic cloves, peeled & minced
1 medium onion,coarsely chopped or thinly sliced
· 3-4 tomatoes, diced
· 1 can tomato puree or tomato paste
· 1/2 tsp dried oregano
· 1/2 tsp dried basil
· 1/2 tsp seasoning
· pinch of sugar
· salt & pepper (optional)


Happy Eid ul-Adha

December 10, 2008



Sapo Tofu

December 10, 2008

This is a popular Asian food in my country. Some friends have shared their recipes concerning my request last afternoon. Then I do a ‘lil modification before serving.


Ingredients :
250 grams fish filled, thinly sliced
1 carrots, peeled & cutted into 1/4 inch
5 layers mustard greens (China cabbage), cutted into 1.5 inch
1 package tofu, cut in 1cm, fried about 1 minute for each side
5 shitake mushroom, thinly sliced
2 leeks, sideways sliced
300ml beef/chicken stock
1 tsp cornstarch + 2 tbsp water
2 tsp margarine / cooking oil

Spices :
2 garlics, crushed
1/2 onion, large cubed
1 inch gingger, peeled, finely chopped
1 tbsp salty soy sauce
1/2 tbsp sweet soy sauce
3 tbsp oyster sauce
1 tbsp sesame oil

Method :
Saute garlic + onion + gingger with margarine/cooking oil in a wok or large skillet over high heat.
Add in fish + carrot, stir-fry about 2 minutes.
Add in salty soy sauce + sweet soy sauce + oyster sauce + beef stock, stir-fry.
Add in fried tofu + mushroom + sliced leeks, stirring to combine.
Add in cornstarch, stir until thicken. Turn off the heat.
Drizzle with sesame oil.
Serve with hot rice. Enjoy…


Fudgy or Super Fudgy Brownie..??

November 26, 2008

People loved to publish their recipes ’bout this Fudge (or Super Fudge) Brownies. No equipment to scale how fudge they are… I read their recipes are similar with others. If I could say, the texture is moist. Are the ‘super fudge brownies’ have ‘super moist’ texture? Close to lump or liquid maybe? Overall, some might say “The cake is not well-baked!” (thoiiink… *lol)

Doesn’t matter how they categorized their brownies Fudge or Super Fudge, Moist or Super Moist… all I know is: Chocoholics will find each bite of these sweets just heavenly. The rich chocolate flavor is enhanced by the melted chocolate chips. And you can also add chopped walnuts if you prefer them.


Here is my original recipe:
115 grams butter,
150 grams semi-sweet (or bittersweet) chocolate,
50 grams unsweetened
3 tbsp cocoa powder,
3 large eggs,
225 grams (1 cup) sugar,
1 tsp vanilla extract,
1/2 tsp salt,
110 grams (
1 cup) all purpose flour,
chocolate chips (optional),
coarsely chopped nuts (optional).

How To:

  1. Preheat oven to 350 F (160 C) and place rack in middle of oven.
  2. Butter and flour an 8x8x1 inch baking pan.
  3. Melt chocolate with butter, stirring, until mixture is smooth.
  4. Let cool until lukewarm.
  5. Stir in sugar, cocoa powder, vanilla extract and eggs, one at a time, stirring well after each addition.
  6. Stir in salt and flour, stirring until the mixture is just combined.
  7. Stir in chocolate chips and walnuts.
  8. Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
  9. Let cool completely and cut into 16 bars.

The result is not satisfying me. I want it comes out like this…

fudgy-brownies-gluten-freeor this…


They’re both are so moist, fudgy, crackey, chocolatey, & dense. My family complained that my brownies were too fudgy. (ehmm, I don’t think so. That’s why I want the final result more like them both). They love the brownies more cake like. I bet there not too fudgy that they won’t have another one.

Last 2 pics taken from: Flickr. Click each pic to show the source.


Mexican Buns (Rotiboy)

October 28, 2008

Ok, some of you know it and others might have guessed, but I’m one of those insanely busy people who rarely sits down for a proper breakfast, certainly not on the week days. That’s why in my fridge, you’ll see breakfast buns like this in a plastic container, waiting to be heated up in the morning.
If you’re someone who sits at the table and has a relaxed breakfast, I do envy you. And you might picture your breakfast stuffs more like this. However you’re imagining they might fit into your life, these breakfast stuffs are just delicious.

Ingredients :
600 gr purpose flour
120 gr sugar
15 gr dry yeast
1 tsp bread improver
4 eggs yolk
250 ml iced water
100 gr butter
1/2 tsp salt

Filling :
cubed frozen butter

Topping :
1 large egg
40 gr fine sugar
40 gr palm suiker
100 gr salted butter
1 tsp instant coffee, add a tbsp hot water
1 tsp mocha paste


Instruction :

· In the mixing bowl of an electric mixer, stir together flour, sugar, yeast & bread improver.

· Gradualy add egg yolks & iced water. Mix & stir together with dry ingredients on low speed with a dough hook. Then add butter & salt, mix thoroughly until smooth. It will bubble almost immediately.

· Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 30 minutes, or until doubled in size.

· Punch down the dough. Weigh dough into 50 grams per piece. Fill with cubed frozen butter. Shape rounds, and place in greased pans. Let rise until dough is 2.5 inches, usually 1 hour. Then spread with topping.

· Bake at 350 degrees F ( 175 degrees C) for 20 minutes, or until tops are browned. Let warm in pans for 5 minutes, and then turn out onto plate. Now it’s ready to enjoy with a cup of tea.