Prosperity Burger

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Since I've started working again, I havent posted any recipes yet so far. It's not that I didnt cook - I did, it's just that I couldnt possibly find the time to upload the recipes here *sigh*. It's hard maintaining 2 blogs at the same time & guess what....I am about to have another one - yeah, call me crazy, by all means.

Anyway, this morning I've made a Prosperity Mini Burger for breakfast. You seemed pleasantly surprised seeing me assembling the pieces together during your regular morning rounds to the kitchen. And speaking of that, do you know that you are more or less putting pressure on me when you came into the kitchen every morning asking me what's the breakfast for the day.

I am glad you loved my choice of food for this morning - something different but bombastic indeed. I love black pepper & therefore this prosperity burger is definitely one of my fave. You, on the other hand doesnt favour black pepper that much, hence it's always a no-no for you.

Knowing this fact, I knew from the very beginning that I'm taking a big risk cooking something you dont like. But CNY is still months away & dont think I could wait that long for a bite of the prosperity burger. So, with that bit of selfishness in me, I've surprised you with this meal. And surprise...surprise.....you loved it !

So, lets check out the recipe here hon :

Prosperity Mini Burger

Source : MamaFami




Main ingredients :

Burger rolls ( I used the small rolls, 2" diameter rolls)
Beef burger or Chicken Burger
Onion ~ sliced
Tomato ~ sliced
Lettuce ~ sliced

The minimized beef patties for my mini burgers

The mould used for the beef patties

Blackpepper Sauce

2 cups chicken stock (I just add water and chicken cube)
1/4 cup fresh milk
1 - 2 tablespoons blackpepper ~ coarsely crushed
1/2 onion ~ diced
2 tablespoons sweet soya sauce
1 tablespoon oyster sauce
1 tablespoon margarine
3 tablespoons cornflour ~ mix with a bit of water
salt and sugar ~ if necessary

Method :

1. Heat oil and add in diced onion. Fry till fragrant. Add in the chicken stock and let it boil.

2. Add in crushed black pepper, sweet soya sauce, margarine, oyster sauce and sugar.

3. Finally pour in the cornflour mixture, a little at a time till you get the desired thickness.

4. Place the beef/chicken burger on a non stick pan and fry till cooked, without oil.

5. Dip the cooked burger into the sauce then take it out and place it on the rolls, layered with lettuce, tomato and onion.

6. Enjoy....

Cheese Baked Eggplant

Eggplant - or brinjal as how the Brits call it & aubergine by the Europeans. While some people (Marsya, for instance ) hate it, I love eggplant so very much. It's one of those vegetables that's so versatile, and really hearty.You can do a lot of things with eggplant - fry it on it's own or with sambal, grill it (& eat it with sambal belacan) or just add it in curries for varieties.

When I was in Italy few years ago, my choices of food are limited to seafood & vegetables only. One thing I noticed is that, Italians just love to eat. For dinners, while others have 4-course meals (appetizer, main course, dessert & coffee) as a norm, theirs are 5 (antipasto, primo, secondo, contorno & dolce). Reason being, there are 2 main course which is the primary (pasta or rice) & secondary dish (chicken, meat or fish). Imagine having a steak after finishing your pasta - crazy isnt it? Well, that's how Italian reward themselves after a long day at work.

Among these 5 courses, antipasto is my favourite. I love Italian appetizers (which reminds me of Ciao Restaurant for their delicious antipasto). The choices they have for appetizers (which mostly consists of vegetables) are simply enormous. It was then that I learned the versatility of an eggplant. It was also then that I've tried my very first Baked Eggplant & it was love at a first taste !

Been googling the recipe for Baked Eggplant ever since but didnt really have the nerve to try it out for it might not turn out as how I expect it................not until yesterday. Where possible, every Friday I would meet up with a few of my friends of the Celibacy Club where we eat & talk as if we've never seen each other for ages. Yesterday I decided to invite them to my place & treat them home-cooked dinner.

Since one of them is on a diet where he's currently cutting off rice from his food regime, I've decided to cook them Italian dishes - Baked Eggplant for the antipasto, Spaghetti Marinara for the main course & Custard Caramel for the dessert. 

My Eggplant was a great success & I was the happiest person that night. The taste was superb - very the Italiano, I would say....hehehe. Over the years, I've collected a few Baked Eggplant's recipes & what I did yesterday was to mix & match these recipes and wallahhhh.....my very own Cheese Baked Eggplant.

Ingredients

2 medium sized eggplants

1 red capsicum, diced

5 ripe tomatoes, chopped

5 garlics, chopped

1 cup fresh sliced button mushrooms

1/2 can of Prego's Tomato & Basil spaghetti sauce

1 tbsp paprika

1 tbsp Italian herbs

Parsleys, cut into 3 cm long

Maozarella shredded cheese

Olive oil

Salt & sugar to taste

How To

1.  Preheat the oven to 200 Deg. C

2.  Slice the eggplants into 1 cm rounds & brush both sides with olive oil & bake for 10 mins.

3.  Meanwhile, heat 2 tablespoons of olive oil over medium heat. 

4.  Add in the onion & fry till fragrant. Add in the tomatoes.

5.  Cook and stir for a few minutes until the tomatoes have released their juices.

6.  Add the spaghetti sauce along with the rest of the ingredients.

7.  Pour the spaghetti sauce over the baked eggplants.

8.  Spread the cheese on top into a thin layer & bake for 30 in the preheated oven.

9.  If you want to make it spicy, add some black pepper into the sauce. 

Tomato Soup

This is one soup everybody should try. It's the best tomato soup I've ever had in my life - honestly.. I, myself was shocked with the outcome of this recipe. Not only the ingredients are simple, the preparation of the soup itself is nothing that complicated either. I didnt expect such a simple & easy recipe could turned out so great.

Those who loves tomato soup should try this recipe out. Once you've tried it, I'm pretty sure you wouldnt wanna have a tomato soup other that this particular ones. The recipe for this wonderful soup is obtained from my favourite recipe website, MyResepi, with some personal modifications to suit my taste.

So, brace yourself for this award winning recipe :

Ingredients

6 ripe, medium sized tomatoes
1 medium size potato
1 big onion, diced
3 garlics, pounded
1 tsp white pepper, pounded
Salt & sugar to taste


How To

1. Cut the tomatoes & potato into small sizes.

2. Fry the onion, garlic & white pepper till fragrant.

3. Add in the potato & tomatoes & fry for 2 - 3 mins.

4. Pour in water - enough to immerse the tomatoes & potato.

5. Let it boil & add salt, sugar & some grounded black pepper to taste

6. Boil them till the potato soften. Set aside to cool.

7. Blend the whole thing into a fine mixture.

8. Add some chopped parsley for the aroma.

9. Ready to serve.

Notes : Nice to be eaten with garlic bread. For the cheese lovers, you may sprinkle some cheese powder for an additional taste.

Baked Macaroni

Looks like my blog has been transformed from a rojak blog to a recipe blog – since most of my entries for the past 1 week are a whole bunch of recipes…..hehehe.

For today’s entry, it’s gonna be another recipe, which has long been requested by Jamie. Sorry dear……not that I’ve forgotten, it’s just that I have so many things on my plate at the moment. Anyway, it’s better late than never. Finally, here’s the recipe you’ve been wanting……..buat jangan tak buat !

Ingredients

250 gm makaroni
250 gm minced meat
1 big onion, diced
1 can of button mushroom, sliced
2 tbsp curry powder
2 tbsp flour
2 eggs
1/4 cup warm water
Grated mozzarella cheese
Salt & sugar to taste

How To

		Boil macaroni till soft. Drain well & set aside.
		Fry the onions till fragrant & add the curry powder.
		Fry for a while & add the minced beef. Put in the black pepper, salt & sugar to taste.
		Add in the mushroom & fry for another 1 – 2 minutes.
		Turn off the heat & add in the macaroni, egg, flour & warm water. Mix well.
		Scoop out some of the macaroni mixture into a casserole / baking tin – just enuff to cover the bottom of the tin.
		Layer the macaroni with grated cheese. Repeat this process till both macaroni & cheese are finish.
		Make sure that the top part is the cheese.
		Bake in the oven at a temperature of 180 Deg C for about 20 – 30 minutes or till the cheese’s colour becomes brownish.
		Wait till it cools off before cutting it.

Spicy Olio

Been wanting to cook this Olio for so long already. I've even bought the Olive oil at least 2 months back.....the only thing lacking is the motivation. Since my maid made her disappearing act few months back, I've spent very little time in the kitchen. Marsya will be at the babysitter's house the whole day where she's gonna have her lunch plus dinner there. So, I dont see a point to cook if it's only for myself.....considering that I'm not a big eater at all.

That's the reason why this Olio project of mine has been dormant all these whiles. But then, since having fried noodles every morning has been so pukable already, I guess it's high time to reinstate my Olio project.

So frens, as promised here's the recipe. Please try it out coz it's so yummy & it's my own original recipe - copyright reserved tau !

Spicy Olio

Spaghetti, boiled & drained
8 - 10 large prawns
5 - 6 chilli padi, squashed
5 - 6 garlic, squashed
1 tsp coarse black pepper
2 sausages, minced
Parsley, chopped
Olive oil


How To

- Heat olive oil in a saucepan, add garlic, black pepper & chilly padi
- Fry till the garlic turns yellowish
- Then add in the prawns & minced sausages
- Toss in the cooked spaghetti & parsley
- Season with salt & black pepper
- Voila ! Your Olio is done !


Tips

Spaghetti olio is a versatile dish which you can add stuffs like fresh tomatoes, olives, egg plant or anything to bulk it up and give variety to its taste. Same goes with the chilli - if you dont want it to be too spicy, you can always omit the chilli padi & replaced with dried chilli or capsicum. Clams, mussels or chicken are also good instead of prawns - whichever is preferable.

Seafood Tomyam Spaghetti

This morning for breakfast, I've decided to do Marsya a favour by cooking her favourite dish.....spaghetti. She just loves spaghetti. This time I'm trying to be a little bit more creative by cooking a different spaghetti sauce - rather than the same old Bolognaise.

I bought this Tomyam Spaghetti sauce a few weeks ago but havent actually tried it out yet. I love tomyam so much. So, I guess I must have like this sauce too. Ok then....let's start cooking !


Ingredients
1 can of Prego Tomyam sauce
8 - 10 prawns, shelled
4 medium sized squids, cut
1 Bombay onion, diced
3 garlics, crushed
2 tomatoes, diced
8 - 10 cili padi, slightly pounded
6 button mushrooms, sliced
5 - 6 kaffir lime leaves, shredded


How To

First, heat oil in pan and fry the onion & garlic till fragrant.
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Then add in the cili padi. & continue frying till the chillies are soften.

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Now, add the mushrooms & tomatoes. Fry for a 1 more minute.



Add in the prawns & squids & fry for a while. Dont overcook.




Then, put in the sauce & lime leaves. Add a bit of water if the sauce is too thick.




Finally, add salt & sugar to taste. Wallah ! There goes your Seafood Tomyam Spaghetti.......looks very tempting kan?






p/s The sauce taste really good - very fusion. A mixture of the east & west. Highly recommended !