Stuffed Mozzarella Cheese Chicken Meatballs

 Stuffed Mozzarella Cheese Chicken Meatballs

Recipe taken from ChatGPT

800 g minced chicken breast (half frozen) 

1 large egg

60 g cracker crumbs 

4 tbsp squeezed minced onion (I omitted) 

2–3 cloves garlic, grated

1 teaspoon dried parsely flake 

1/2 teaspoon dried basil flake

7-8g salt (original recipe calls for 9g: too salty) 

1/2 teaspoon mushroom powder 

½ tsp pepper

½ tsp paprika (optional)

1 tbsp oil

1. Mix all ingredients in mixer. 
2. Dice mozzarella cheese. 
3. Wrap cheese in meat to form balls. 
4. Coat thin layer flour. Dust off excess flour. 
5. Coat with egg wash.. 
6. Coat with cracker crumb. 
7. Freeze if never fry immediately. 

Chicken Meatballs for Carbonara Pasta

 Chicken Meatballs for Carbonara Pasta 

Serves 3–4

Ingredients

412 g minced chicken breast

35 g plain crackers, finely crushed

65 ml milk

41 g egg (≈ ¾ large egg, beaten)

1½ cheddar sandwich cheese slices (≈ 30 g), finely chopped

10 g olive oil (≈ 2 tsp)

1 small garlic clove (≈ 3 g), very finely minced or grated

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried parsley / Italian herbs

Method

1. Soak crackers
2. Mix crushed crackers with milk until soft and paste-like.
3. Prepare meatball mixture
4. In a bowl, combine minced chicken, soaked crackers, egg, chopped cheddar, olive oil, minced garlic, salt, pepper, and dried parsley.
5. Mix gently until combined. Avoid overmixing.
6. Shape meatballs
7. Roll mixture into small meatballs, about 18–20 g each.
8. Cook meatballs
9. Pan-fry: Heat a little oil in a pan on medium-low. Cook meatballs 6–7 minutes, turning gently until golden and cooked through.
10. OR Bake: Preheat oven to 190°C. Bake meatballs 14–16 minutes until cooked through.
11. Rest
12. Let meatballs rest for 2 minutes to redistribute juices.
13. Serve with carbonara
14. Toss cooked pasta with carbonara sauce off heat.
15. Add meatballs gently and mix.
16. Finish with extra grated cheese and black pepper if desired.

Notes 

• I used Jacob cream crackers
• According to ChatGpt this can be frozen 

Homemade Chicken Nugget

 Homemade Chicken Nugget 

SERVING: 1 packet (25-30 pieces larger than usual nuggets)

INGREDIENTS 

1 pair of chicken breasts (from 1 chicken) 

1 onion 

6 cloves of garlic 

1.5 teaspoon salt 

1 teaspoon sugar 

1 teaspoon mushroom powder / anchovy powder

1/4 teaspoon white pepper powder 

rice flour (coating) 

oil ( frying) 

* agak-agak ingredients, need to test 

STEPS: 

1. Blend all ingredients in food processor. 
2. Form nugget shape with spoon (soft consistency).
3. Coat with rice flour. 
4. Fry with half submerged oil.
5. TO BE FROZEN : Fry till 70% cooked. Let cool and freeze. Thaw slightly before reheating. 

Mixed Herbs Chicken Sausage

Mixed Herbs Chicken Sausage 

Adapted recipe from: https://youtu.be/p9GcmWL7x8E

SERVING : 4 long giant sized sausages 

INGREDIENTS 

• 300g boneless chicken meat (I used breast meat. I think drumstick will be even better)
• 1/2 teaspoon black pepper powder
• 1 teaspoon (no joke, it tastes good when it is salty enough) 
• 1/2 teaspoon oregano (I used mixed herbs) 
• 2 tablespoons flour (all purpose flour) 
• 1 tablespoon corn flour
• 2 teaspoons soy sauce
• Some oil (to prevent meat from sticking to your hands when shaping the sausages) 

STEPS

1. Grind chicken into paste. 
2. Add in all the seasonings. 
3. Blend till evenly blended. 
4. Put some oil on both hands. 
5. Roll the sausage into long cylinder and place it on the aluminum foil. 
6. Roll the sausage in the aluminum foil tightly. 
7. Heat up a pot of water, sufficient to cover the entire sausage, medium flame, boil the sausages without lid on. The water shouldn't be boiling bubbly, just small boiling bubbles. Don't have to wait for the water to boil to put in the sausages. Cook them for 20 minutes. 
8. Cool the sausages on rack. 
9. Fry them with some oil on a pan. 
10. Store remaining sausages in foil either in fridge 2 to 3 days or freezer for 1 month maximum I guess. 

Mushroom Soup

Mushroom Soup 

Adapted recipe from: Online Source

SERVING SIZE: 1 pot (4 to 5 servings) 

INGREDIENTS

300ml water 

250ml full cream milk 

1 chicken cube (can be replaced with 2 teaspoons of organic mushroom powder) 

1/2 teaspoon black pepper powder 

1/2 teaspoon salt 

1/2 teaspoon dried parsley (I used oregano)  

1/2 tablespoon butter 

1/2 tin button mushroom from tin (diced) 

1/4 cup all purpose flour + sufficient water to dissolve

STEPS

1. Boil water, milk and chicken cube (mushroom powder) together with diced mushroom in a pot. 
2. Add in all purpose flour + sufficient water to dissolve. 
3. Add in the seasoning (salt, black pepper and dried parsley).
4. Taste and adjust accordingly. 
5. Serve while it's warm.

NOTES

• Add more flour if it's not thicken enough. Remember to make flour mixture by adding some water and not adding flour directly into the soup. 
• You can have more mushroom soup by adding more water and flour. 
• Adjust the taste by adding more black pepper, salt and dried parsley/oregano.

Original recipe screenshot from Facebook 

Thanks for sharing such an amazing recipe for mushroom soup

I can assure you it tastes SO MUCH BETTER than Pizza Hut

And it's SO CHEAP to make a whole big pot by yourself at home 

It's a staple recipe forever cuz my husband loves it so much 

Homemade Hotdogs

 Homemade Hotdogs 

Adapted recipe from: https://www.youtube.com/watch?v=9ouBd5Cq8Mk 

https://www.makeitgrateful.com/living/celebrate/labor-day/how-to-make-hot-dogs/

INGREDIENTS 

1 kg of minced pork (900g mixed lean-fat meat + 100g solid fats) 

1 tablespoon salt

1 teaspoon sugar 

1 tablespoon apple cider vinegar

1 teaspoon black pepper powder 

4 cloves garlic 

1 teaspoon mixed herbs 

3 eggs

3 cups of water (or maybe 2 to 2.5) 

26mm edible soy collagen casing (bought from Shopee at RM 6.75 per 14m 26mm thickness roll) 

STEPS

1. Mix all the meat and its marinating ingredients into the food processor until it turns into 1 colour 1 consistency 1 texture meat liquid looking puree. 
2. Stuff the meat paste into the collagen casing with the help of a funnel. 
3. Tie both ends by making a slit ( refer to this video: https://youtu.be/fqo6MJZkLDQ ). I stuffed the casing about 70% full and prick holes with toothpick. 
4. Boil the hotdogs without lid in a big kuali of water for about 20 minutes (until fully cooked). 
5. Cool off the soft hotdogs completely before storing in the freezer. 
6. Fry hotdogs with some oil on a skillet to  make the casing more crispy and browned before serving along with the bun and sauce. 

NOTES

• This edible (can be eaten) collagen casings DO HAVE strong smell even before the packaging is opened. It is not a pleasant smell to me. However, the smell goes off after the hotdogs are cooked. 
• The casings can be used straight away from the packaging without having to soak in vinegar solution like natural casings do. It is easier to use. 
• I store the collagen casings in the fridge even before and after opening (I tie the packaging with a rubber band).
• The hotdogs do freeze well. I fry them after defrosting, just like regular hotdogs. 
• The taste of these hotdogs is quite good, like those from expensive restaurant. The casing has a soft and chewy texture, unlike some hard plastic texture hotdogs sold in some western restaurant like Morganfield's. It surely tastes fine and acceptable with sauces such as mayo, chilli ketchup and even mustard. 
• These hotdogs use REAL pork and you are sure to feel relieved to feed these to your family. They taste like real meat. 
• A roll of 14m casings is more than enough for 1kg of meat. Perhaps 1.5 - 2kg of meat will require an entire 14m roll casing. 

Pizza Dough

Pizza Dough

Original recipe taken from: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

Servings: Makes 2 regular sized pizza dough 

INGREDIENTS

306g bread flour 

306g normal wheat flour (all-purpose flour)

16g (2 teaspoons) salt (I used Himalayan sea salt)

4g (1 1/2 teaspoon) active dry yeast 

8g (2 teaspoons) extra virgin olive oil 

1 teaspoon sugar (extra that I put in myself) 

400g warm water

STEPS

1. Mix all the ingredients in the bread machine.
2. Knead for approximately 20-25 minutes until dough is nicely formed.
3. Divide dough into 2 portions. Pour some olive oil to coat the dough and place in a plastic bag. 
4. The dough you are using soon will be put in refrigerator to rise overnight and the one you want to use later can be put in the freezer. 
5. When you are ready to use the pizza dough, just get it out from the refrigerator and set at the counter for 15 minutes before shaping. It's more difficult to shape when it's out straight from the refrigerator. 
6. When you want to use the frozen dough the next day, get it out to thaw in the refrigerator overnight. Repeat Step 5 then. 
7. Place pizza ingredients on the pizza dough after shaping. Let rise as usual for 1 hour before baking.

This recipe is basic and really yummy. It is chewy.

This dough will rise slowly in the refrigerator. So, don't seal the plastic tightly. If it's in the freezer, it will harden up. 

Mushroom Soup

Mushroom Soup

Original recipe taken from: http://www.geniuskitchen.com/recipe/homemade-cream-of-mushroom-soup-264191

INGREDIENTS

8 ounces of fresh mushrooms, diced(I used button mushrooms)

2 tablespoons onions, chopped (I used 1 slice of onion) 

1-2 garlic cloves, minced

2 tablespoons butter (I used sandwich butter) 

2 tablespoons of flour 

2 cups of chicken broth (I used anchovies-onion broth) 

1 cup light cream or 1 cup of evaporated milk (I used 2 cups of regular milk and simmer until left 1 cup)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

STEPS

1. Saute butter, mushrooms, garlic and onions until onions soften. 
2. Mix in 2 tablespoons of flour. Cook well. 
3. Mix in chicken broth and cook until slightly thickens. Stir frequently.
4. Stir in cream and additional 1 tablespoon of flour (it will become really very thick). Add salt, pepper and nutmeg as seasonings. Heat to thicken while stirring continuously. 
5. Serve and enjoy. 

Substitutions 

• I simmered 2 cups of regular low fat milk until it becomes concentrated and left only 1 cup of volume as substitution for evaporated milk. 
• I boiled 4 cups of water with 10 anchovies and half an onion until left only 2 cups of volume as substitution for chicken broth. 

Easy Vegan Cheese Sauce Pasta

I decided to go on a short vegan path starting on 19 November. It was for no reason. I just felt like doing. When I first approached veganism, I didn't totally reject the idea. In the past when I was a teenager, maybe yes, I'll say eww but as an adult now, somehow my thinking changed. I am not that anti towards veganism, nor I agree very much to it.

High Carb Hannah is the first person who introduced this new diet through her videos. Undoubtedly, I am amazed with her amazing results. Then, I thought of trying but again, it didn't last very long.

This time, I am not sure how long it will go but let's just see.. I can only say that I am pretty comfortable with this diet lifestyle, just that sometimes it gets difficult when I need to dine outside or eat family cooked food. Being too selected will limit my food choice.

So, I have been wondering what nutritional yeast really is. I Googled and found out that this is available in Malaysia. In fact, I can get it easily from Melaka Raya's Zen Xin organic shop. It doesn't cost too much either, acceptable price of RM11.50 for 100g.

I took a packet and excitedly started venturing the vegan cheese recipe that I watched from Youtube last night.

So, I tried out one of her vegan cheese recipes that I find easy to be done straight away without much preparation: 

Easy Vegan Cheese Sauce Pasta

1 tablespoon oil (I used olive oil)

1 tablespoon flour (I used wheat flour) 

1 cup plant milk - non/lite - soy, cashew... (I blended 1/3 cup of quick oats + 1 cup of water; then extract instant oat milk) 

2 teaspoon nutritional yeast (Gah! I only realized now that I put in 2 tbspns instead of tspn!) 

Dash of garlic salt, cayenne (I used 1 clove of garlic + paprika + salt) 

STEPS

1. Heat oil and flour. Mix until it forms a kind of glue paste stuff. 
2. Add in milk, nutritional yeast and seasonings. Mix well till everything thickens. 
3. I added water to mine, most probably because I added in 2 tablespoons of nutritional yeast instead of 2 teaspoons. Gah! I hope nothing will go wrong to me tonight for having so much yeast in my guts. The cheese sauce gets really so so thick that I have to add water before it turns cement ;P 
4. I added dry rosemary, parsley and 2 packets of Mc Donald's black pepper into half of this cheese sauce recipe for the meal tonight.

I need to try this another round using the correct measurements to give a final judgment of what I really think about this vegan cheese sauce. 

As for now, it tastes not bad actually.. A little yeast-taste too strong, I don't know - Maybe the taste of oat from the oat milk is a little too strong for me. I added pasta into the sauce, together with enoki and broccoli. 

I think this cheese sauce is meant for 2 servings of pasta.

Self-made vegan cheese really requires a good amount of salt. Taste while cooking to ensure that you get the exact saltiness that you like. 

Let's just do a quick mathematics on the two different types of sauces; vegan and dairy to see their approximate calories difference.

REGULAR DAIRY CHEESE SAUCE

2 tablespoons of heavy whipping cream 16kcal

1 1/2 teaspoon butter 40kcal 

1 tablespoon parmesan cheese powder 22kcal 

1 slice mozarella cheese 78kcal 

TOTAL: 156kcal 

VEGAN CHEESE SAUCE

1/2 tablespoon oil 50kcal 

1/2 tablespoon flour 13kcal 

1/2 cup oat milk 48kcal 

1 teaspoon nutritional yeast 12kcal

TOTAL: 123kcal 

 

Garlic Mushroom Pasta

Garlic Mushroom Pasta 

Original recipe from: http://www.food.com/recipe/pasta-with-mushroom-garlic-sauce-11808?scaleto=4.0&st=null&mode=metric

Servings: 4 - 6 

INGREDIENTS

450g pasta of your choice 

80g butter

10 cloves of garlic (minced) 

1400g mushroom of your choice 

2 teaspoons of dried basil 

1 teaspoon of salt

pepper

2 teaspoons of dried parsley

Parmesan cheese (grated) 

STEPS

1. Boil pasta. If you plan to reheat this again, don't boil till too long. 
2. Melt half of the butter in a pan. Add garlic and saute until brown and fragrant. 
3. Add in mushrooms and saute a little while. 
4. Add in all the seasonings and herbs.
5. Add in Parmesan cheese. 
6. Mix together with pasta. Serve.

This recipe is ridiculously simple but yet so delicious. It tastes really like outside restaurant style mushroom pasta.. just that it is a little too fattening for anyone who is on a diet. =/ 

Pork Pizza

After writing the pizza sauce and marinated pork posts, I'll be completing the post with the crust-making. Though it is a lot of work but I think the final product will win a lot of compliments for you. =) It tastes really good too.

Pork Pizza 

Preparations before making pizza: 

• Pizza sauce 
• Marinated pork   
• 5C cold dough 
• Sweet dough 

Make sure to get all the 4 things above done before you can assemble everything to make the pork pizza. Click the links above to get access to individual recipes. Since they are all the same and have been written before, I'm not retyping everything again. 

Serving size: 

Basically, the sweet dough made can do roughly 3 - 5 small pizzas (slightly larger than the personal size pizza). Or, you can do only 1 pizza and the rest for normal bun with filing. It's up to you. Also, the size of the pizza defines the quantity. 

Pizza Ingredients: 

• Mozzarella grated cheese 
• Cheddar grated cheese
• Pizza sauce (see above) 
• Mayonnaise 
• Crab stick
• Marinated pork (see above) 
• Chicken ham (cut into smaller pieces)

Steps: 

1. Get the sweet dough ready. 
2. Shape the dough into a round ball and flatten all edges to form the size of pizza wanted. I made mine with a diameter of 22 CM if not mistaken. Do not make your pizza too thin. Stop flattening when it reaches about 1 CM thickness. Have the edges slightly thicker and and taller than the middle area to ensure your filings do not go everywhere else when it is increasing in its size while proofing. 
3. Apply a thin layer of pizza sauce at the middle, not to go outside the edge. 
4. Spread the filing ingredients on top of the pizza sauce. 
5. Bake at preheated oven for 170 degree Celsius about 15 - 20 minutes or until cooked. 
6. Squeeze mayonnaise and chilies sauce on the pizza and serve while hot. 

It didn't take long to disappear from the dining table ; )

That tells you how yummy it was.

Marinated Pork (for Pizza)

I wrote about how to make pizza sauce earlier. You can check it out HERE

Today I'll be writing about how to marinate the pork.

Marinated Pork (for Pizza) 

INGREDIENTS 

Pork shoulder meat 

Salt 

Pepper

Shao Xing Wine

Curry powder

Corn stach

Soy sauce 

Coriander powder 

1. Dice pork meat into cubes. 
2. Add sufficient seasoning ingredients.
3. Mix well. 
4. Refrigerate for a few hours. 
5. Remove excess marinated sauce before applying on pizza. 

Remarks

Due to the fact that I didn't measure, I can only give you descriptions. 

• Corn starch is used to tender the meat so that it is not that stiff. 
• The shoulder meat of the pork is chosen because the meat is "springy" and makes it nice to bite. 
• The marinated sauce should cover up half or 3/4 of the meat.
• Refrigerate the meat is to allow the sauce to penetrate into the meat to have a better taste. You don't have to cover it up if you intend to just refrigerate it for 3 - 4 hours. 

No pictures to be shared. I didn't capture the look of my marinated pork meat. However, trust me, it tastes real good when you have them on the pizza. =)

This is how pork shoulder meat looks like. 

Pizza Sauce (Basic Tomato)

Pizza making can be easy or difficult, depending on which type of method is used. It can be really simple if you just buy ready pizza dough and sprinkle ingredients and cheese. Anybody can do that but have you ever thought of making a pizza from scratch all by yourself? Thought he process is troublesome and a whole load of work but the end result is definitely satisfying and accomplished.

I decided to make my own pizza dough, pizza tomato sauce and marinated pork. I will be writing three recipes separately. If you follow closely with what I have done, I assure you a satisfying and really awesome pizza that you can never get from outside stalls. ;)

In this post, I'll be writing about the pizza sauce only. The next post will be on the marinated pork.

Pizza Sauce (Basic Tomato)

INGREDIENTS:

2 ripen tomatoes 

Half an onion
5 garlic
1 - 2 tablespoons of water
Sufficient Hexa brand - mixed herbs
Sufficient salt
Sufficient pepper
Sufficient Maggie tomato ketchup

1. Remove the skin of tomatoes, onion and garlic. Cut them into smaller pieces.
2. Add some water and blend the ingredients until smooth. 
3. Pour into a sauce pan with medium low fire until half of the moisture evaporates. 
4. Add in the mixed herbs, salt, pepper and tomato ketchup in sufficient amount according to individual's preference taste for seasoning. 
5. Continue cooking the sauce until it slightly thickens to the right consistency. 
6. Remove from heat and let it cool to be used later. 

Remarks: 

• I did not measure the seasoning ingredients because I was relying on my taste bud. I remembered my sauce was quite salty but trust me, it did not taste salty at all when it combined altogether with the other pizza ingredients after baked. Therefore, I'd advise you to make your sauce slightly heavy in taste so that it gives the right taste to the final pizza product. 
• After the sauce has cooled, I used a plastic wrap to cover the top and keep in the meat tray to be refrigerated for about 4 - 5 days. It is still edible but not recommended to be kept for too long since food is always good to eat while fresh. 
• The tomato ketchup is just to give your sauce a nicer red colour. You can choose not to include as well if you are happy with the light pink guava colour of the original tomato blended paste. 
• It is a MUST to use the HEXA mixed herbs to obtain the great taste of pizza tomato sauce. 
• Oh did I mention no oil is used at all? Haha - yes, no oil at all. 

This is the HEXA mixed herbs, just in case if you wonder how the packaging looks like. 

White Sauce (Cheddar Cheese) for Pasta

I'm writing another blog post in the same day - It's a pasta sauce which I think is very versatile and can be modified in many ways, depending on how creative you are in food making. So, here you go -

White Sauce (Cheddar Cheese) for Pasta 

I'm not even sure if this is the right name for this type of sauce. 

I named it after its colour.

Does it look good to you? 

It's pepperoni spaghetti by the way.

UTENSILS: 

Non-stick pan (may not necessarily use a non-stick) 

Spoons (for measurement) 

Knife 

INGREDIENTS: 

1 chicken sausage 

1 small red onion 

3 - 4 garlic 

1 Chinese spoon of stripped Cheddar cheese 

1 tablespoon of normal flour 

1 Chinese spoon of butter 

4 Chinese spoons of whipping cream

3 Chinese spoons of water 

A pinch of salt 

Some Italian herbs (sprinkle) 

Pasta - I used spaghetti 

Chinese spoon - it's the kind of spoon which the Chinese use to drink soup 

STEPS: 

I think the above puzzle pictures explain quite well about the making. So, I'm not gonna type. Basically, you can adjust the recipe by 

• reducing the cheese (if you are not really so keen of strong cheese taste)
• reducing/adding more water (depending on the consistency)
• omitting the flour if you really can't find any (just play around with the water amount then)
• cooking longer (if it's too watery; to let the sauce thicken) 
• reducing/adding more salt (depending on your taste bud) 

Why I say it's versatile? You can add anything you like, really. Sausage can be substituted with any other kind of meat that you like. If you are using real chicken meat, please remember to marinate your meat. Otherwise, it may not taste that great - I think this applies to every real kind of meat - Referring to non-processed meat like the sausage/ham. 

If you don't like Cheddar, feel free to switch to other kinds of cheese. You can add more things in the sauce too - add mushroom slices if you like. Just play around with the ingredients. 

The main ingredient in making the sauce is the whipping cream. It is a must-ingredient in this recipe. Of course, you may have other substitute for this which I don't guarantee if it will work that well. Perhaps, milk will work too but I've not tried before. If you do, I'd be glad for you to tell me by writing under this post. 

Do remember to use only small fire - middle fire for cooking this. You don't want to over boil your whipping cream and create a mess of non-edible stuff. 

Happy cooking - 

You should achieve some kind of consistency like as in the picture. 

A little thick but not too thick until it can't get into the pasta. 

It should be just nice - 

to coat your pasta 

Enjoy the meal  

Pardon my fork 

It has a good coating of the sauce as well 

And the round Swiss roll behind is my dessert after meal 

Homemade Pizza Bread Done in 10 minutes time maximum

I'd like to blog about this simple dish that I made today. It should be classified as pastry I guess - since it is made of - dough/flour. It's so simple that I think anyone can do it! It is not time consuming and kind of delicious! However, people who are on a strict diet are forbidden to eat this. It's TOO FATTY but too delicious at the same time! A nice tea break -

Homemade Pizza Bread 

Done in 10 minutes time maximum 

Ingredients:

1 hot dog/sausage 

1 crab stick 

2 slices of bread

Butter/margarine *optional* 

Cheddar cheese (grated) 

Mayonnaise 

Chili sauce 

Italian herbs 

Pepper

Salt

Tools/Utensils:

Oven/Bread toaster oven 

Spoon/Fork (to spread the butter, mayonnaise and chili sauce) 

Methods:

1. Cut the sausage and crab stick to smaller size/dice shaped. 
2. Spread a thin layer of butter/margarine on both slices of bread. (Skip if you don't have butter/margarine. The purpose is to give the bread a golden shine after it is cooked) 
3. Spread generous amount of Cheddar cheese on both slices of bread. 
4. Spread the sausage and crab stick on both slices of bread. 
5. Sprinkle some salt, pepper and Italian herbs for seasoning. (Just by rough estimation)
6. Place the two slices of bread into the bread toaster oven to be cooked for about 3-5 minutes. (I am using bread toaster oven. It cooks at the bottom faster. Thus, I have to check it frequently so that it doesn't burn the bottom of the bread)
7. Get them out from the bread toaster oven when you notice the cheese has melted and sausage and crab stick are cooked. 
8. Spread some mayonnaise and chili sauce on them. 
9. Bon appetite! 

Below are some images that you can refer: 

The ingredients

Use Gardenia butter bread for better flavour.

Spread some butter/margarine 

Then the cheese

Spread the sausages and crab sticks - 

Make sure they don't stack up on one another -

There my breads go into the bread toaster oven

When it looks something like this - 

They are cooked and ready to take out to apply Mayonnaise and Chili sauce

Tomato Macaroni

. . . . STATUS

Mood : so-so 

TOMATO MACARONI

^ That's just a name I just gave for my dish. =P

Duration : 20 minutes. 

INGREDIENTS 

Macaroni (how much you wanna eat?)

1 tomato 

1 garlic 

1 small onion

1/2 bacon optional

5 shrimps  optional

1 crab stick optional

Salt 

Pepper

1 egg

Maggie tomato ketchup 

Maggie chili ketchup 

1/4 of a tomyam cube 

Plain water 

Oil 

Vegetable 

UTENSILS

Frying pan

Boiling pot 

Knife 

Chopping board 

Fork/spoon 

Chef's friendly note : 

The ingredients as well as the utensils list are really common things that everybody's house has. And most importantly, not all the ingredients listed above are a must. Some are optional and you can certainly substitute them with any other things you have in your refrigerator. The ones highlighted with optional can be substituted with some other relevant ingredients. In this recipe, I used shrimps, crab stick and bacon as the meat but of course, you can use some other kinds of meat like chicken, beef, turkey or some others. Besides those highlighted with optional, I would recommend that it is better for you to stick to the same as what stated here for guaranteed yummy pasta. = )

EASY STEPS 

1.   Clean the pasta by rinsing them. Immerse them into a pot filled with adequate water.

2.   Boil them at a moderate temperature until it is cooked. You can try with a fork. If it is soft and eatable, you can switch off the fire. Do not remove the macaroni from the water yet because it will dry off fast when it is expose to air. Let them be in the water while you prepare for the sauce. 

3.   Prepare the sauce ingredients. Firstly, chop 1 onion and 1 garlic finely on the chopping board. 

This is the size of the garlic and onion which I am talking about. 

I usually chop them finely together for an assumed better taste. 

4.   Now, wash a tomato and cut them into small cubes. 

Please remember to peel the skin before cutting them half or in any shape.

You won't be able to peel them easily after spoiling the perfect round shape of the tomato.

That's how it will look like after cutting them. 

I made them into small cubes so that they will be cooked faster.

Another reason is because I hate tomato.

This is the only way for me to eat them (small and tiny so that I do not realise I'm eating them)

5.   Cut the bacon into slices. 

6. Cut the crab stick into slices too. 

7. Peel off the skin of the shrimps. Then, cut them into smaller pieces. 

8. Alright, we are done with the preparation of the sauce ingredients. Now, pour some oil into the frying pan to be heated up. You really do not need much oil. Just a little will do. Then, put in all the ingredients prepared earlier (garlic, onion, tomato, bacon, crab meat and shrimps) into the heated frying pan to be fried. 

Well, just like this in case what I described above is not clear enough.

Photo always tells a better story. 

9.   Fry them for about 3 minutes under moderate fire. You may add a pinch of salt and pepper for seasoning depending on individuals. Add some water in case it is too dry. Do not wary if it looks too watery because we are going to put in an egg later on. Of course, do not make it over watery by putting in too much of water. Put a little at a time. 

10.   Beat an egg into the mixture of ingredients in the frying pan. 

This is how it is when the egg just hit on the frying pan from its shell. 

11.   Stir the egg once before it is completely cooked so that the egg and the ingredients will mix together. At this time, you can add in the tomyam cube. Also, pour some Maggie tomato ketchup and Maggie chili ketchup into the mixture by the ratio 2:1. However, you are free to control the amount you want to put in because it varies among individuals. Stir well. You may still add in some water if you think the source is too dry and thick. 

12.   When the source is ready, you may take up the macaroni into a clean plate. Next, of course, pour the sauce on top of the macaroni. And now, your tomato macaroni is ready to be served. Enjoy. 

Enjoy ~ ^^ 

I'm finishing it~ Wuahaha

This is a healthy with less oil pasta recipe. 

I hope that you will like it too.