#294: Tagliatelle with pastrami and sun-dried tomato :recipe#194

Tagliatelle is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to Kway Teow, but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. I bought these the other day at Batu Bersurat and totally forgot about it until today. So, its tagliatelle for dinner tonight.

Ingredients
Tagliatelle- for 4 persons: boiled in water seasoned with oil and salt, drained
2 garlics-chopped
20 slices of pastrami-sliced thinly
basil leaves-chopped
4-5 pieces of sun-dried tomato - thinly sliced
3 slices of cheese-sliced thinly
a little milk

seasoning:
salt
white pepper
chicken stock

steps:
1. In a pan, heat a little olive oil and add in chopped garlic. Fry till the garlic is light brown in colour
2. Add in the pastrami, tomatoes and basil leaves, stir to combine and fry for about 2 minutes.
3. Add in the pasta, stir and fry for another minute or so.
4. Add in the milk and seasoning, stir.
5. lastly add in the cheese and dish up

#293 Boy with awesome voice : David Archuleta

#292 Grey's anatomy featured song~ How to save a life

Love this song...

#291 "MAKAN" TIME

We had a small gathering to celebrate Bazilah's birthday. I invited her aunties and uncle for tea today. I cooked Mee Kari Singapura and prepared tidbits such as Salmon Sushi, home-made chicken nuggets , pulut serunding and pizza. I baked her rich chocolate cupcakes, and frost it with mascarpone cheese icing as her birthday cake. The pictures speak.

#290 HAPPY 12TH BIRTHDAY ....

To My beloved first-born .... Auni Bazilah Zainal. Time really flies. I remembered I was just finished cooking for your dad's "sungkai" when I had blood spotting, and being new parents to be, we went to RIPAS straight away although I had no contractions yet. Your dad slept outside the ward , just in-case you were born that night. You didn't , you were born the next day at 11.43 p.m. instead. That was 27th Ramadhan , 2 days before the Hari Raya 1996.

Happy Birthday darling, from all of us at home :)

#289 Blueberry bars : recipe #172

I am at the moment doing my laundry. While waiting for the wash to be completed, I decided to blog to "de-stress" myself. I have 3 containers of blue berries, so I used some to make these.

Ingredients:
1 cup flour
1 tsp baking powder
1/2 tsp salt
4 tbsp butter
1/2 cup sugar
1 tsp vanilla essence
1 egg
2 tbsp blueberry paste

steps:
Preheat oven to 170 degrees celsius
grease an 8 inch square cake pan.
In a bowl, whisk flour, baking powder and salt, set aside.
In a ceramic bowl, melt butter in the microwave oven on high for 1 minute. Add sugar and stir well. Stir in the egg and vanilla and stir to combine.
Add flour mixture to the egg mixture and stir until mixed. Stir in the blueberry.
Pour mixture in the prepared pan.
Bake for 25 minutes or when bars appear set (edges will be brown).
Let cool for about 20 minutes, lift from pan and slice into bars of your desired size.

#288 Happy Chinese New Year 2008

To everybody, especially to my colleagues, friends and students.
Wishing you all happiness and success always.

#287 : Portuguese egg tart: recipe #171

I was doing my test papers the other day when my hubby asked me to watch the programme on Macau food. One of the sought after desserts are the tarts. These tarts are different as puff pastry is used instead of the normal short-crust pastry. The burnt looking custard filling is actually the "signature" of these tarts. I have all the ingredients in my kitchen so I made 6 of these. So here we go...

Ingredients:
Puff pastry ( made from scratch or buy ready made from supermarkets)
butter (to brush the muffin pan)

filling:
1/3 cup whip cream
1/3 cup milk
1/3 sugar
4 egg yolks

STEPS:
- roll out the puff pastry, and cut it to your desired size.
- brush the inside of the pans with butter, so the pastry doesn't stick
- to prepare the filling: beat the yolk with sugar, slowly add in the milk and cream mixture.
-pour the filling to the pastry prepared earlier.
-bake at 190C for about 10 minutes or until the custard is set and the pastry is crispy .