Lasagna Cups

Lasagna Cups

yield: 12 CUPS
prep time: 1 HOUR
cook time: 1 HOUR
total time: 2 HOURS

INGREDIENTS:

for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

21 lasagne pasta sheets

DIRECTIONS:

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes.

Stir in cooked ground beef and tomato paste until well incorporated.

Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so.
{The longer it cooks, the better it will taste!}
This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Credits:

http://www.laurenslatest.com/lasagna-cups/

Vietnamese clear beef soup (pho)

Credits; http://www.sbs.com.au/food/recipes/vietnamese-soup-pho

Ingredients

Stock:
2 onions
10 cm ginger
2½ kg beef soup bones

450g beef brisket
50g tendons & tripe
1½kg beef cube/thick slices

Toasted spices:
5 star anise
6 garlic cloves
8 cm cassia bark/ cinnamon

Seasonings:
80 mll (1 cup) fish sauce
Sea salt & yellow rock sugar to taste

Other ingredients:
1 kg dried or fresh pho (rice stick) noodles 

225g sliced beef sirloin, (raw-garnish)
finely sliced across the grain(raw)
If pref can poach abit in hot water to cook
:: if will get cooked thou once you pour in the hot boiling soup over it

1 onion finely sliced

chopped spring onions (scallions),
green part only

chopped coriander leaves

black pepper

Garnishes;
lime wedges
sliced chillies
Thai basil
Vietnamese mint
sprigsbean sprouts

Instructions
Soaking time 15 minutes (dry noodles)

1. sear the onions and ginger over a naked flame or under a grill for about 15 minutes. Remove any charred skin and set aside.

2. Place the bones in a large pot and cover with cold water.

3. Bring to the boil and cook vigorously
(for 3 minutes.)

4. Discard the water and rinse the bones in warm water. (With other boiled meats)
(Preboil)

5. Wipe out the pot, return the bones
& (beef brisket /tendons/ tripe/beef cube/thick slices) back to it and add 6 litres water to reboil for stock.

6.Bring to the boil then reduce the heat to a gentle simmer. Skim off any scum.

7. Add the onion, ginger and other ingredients (toasted spices & seasoning) and cook for 1½ hours.

8. When the meat is cooked (slightly chewy but not tough), remove it and set aside in a bowl of cold water for 10 minutes.

9. Remove beef bone/meat from the water and refrigerate. Leave the broth to cook for a further 1½ hours.

10. Strain and refrigerate stock.

11. Skim off the fat when cold.

12. To serve, reheat the stock.

13. Arrange the noodles in the bases of deep serving bowls and add slices of cooked meat and (raw) sirloin slices on top.

14. Garnish with onion, spring onion and coriander. Season with pepper. Ladle over the hot stock.

To eat pho, taste the broth first, then add lime juice and chilli to taste followed by generous amounts of basil or mint and beansprouts.

Sup Paru (Beef Lungs Soup)

Ingredients:
300g paru (Beef lungs)

2 tbs soup powder (babas/adabi)
(Add to water to make paste)

1 cinnamon (kayu manis),
2 cardamon (pelaga),
2 clove (cengkih),
1 star anise (bunga lawang)

2 chicken/beef cubed - knorr

2 1/2 liters water.

3-4 garlic (tumbuk/ketuk)
8 shallots (tumbuk)
1 cm ginger (mayang/hiris nipis)
2 cm galangal (lengkuas) (ketuk)

Olive oil

Parsley/ spring onions (chopped)
Fried shallots (bawang goreng)
cili padi -kalo nak pedas :)
Lime (limau nipis)- kalo suka masam2

2 potatoes (quart)
1 carrots (cubed)

Mtd:
1. Wash the paru (bersih-bersih)

2. Boil (rebus hingga empuk).

3. Slice the boiled paru & keep.the broth for soup base (optional)

4. Saute/fry garlic/shallots/ginger/galangal

5. Add cinnamon (kayu manis), cardamon (pelaga), clove (cengkih), star anise (bunga lawang) & soup powder-paste

6. Fry till fragrant.

7. Add the paru broth along with the sliced paru & potatoes/carrots

8. Add beef stock-cube (knorr)

9. Salt & sugar to taste

10. Garnish: in serving bowl
Fried shallots/celery leaves/parsley/spring onions/cili padi/ lime

11. Serve with hot rice

♡Bon Apetite

Keema Matar - Fry easy

By far this is similar to my late grandmom's a family hairloom's recipe i decided to vlog it as it seems that everytime i cook i tend to change here and there and as a result it is never consistant.

And please dont use those mix-veg.
The taste will be different.

♧Ingredients
½ kg. minced beef 
250 grm. matar (peas)
2 tomatoes (finely chopped)
1 onion (large size) 
6 tbs. oil
6 whole black pepper- bullets
6 cloves
1 black cardamom
1/4 tsp. cumin seeds
1 tsp. coriander powder
¼ tsp. turmeric powder
¾ tsp. chili powder / 1tsp chili paste
1 tsp. ginger paste
1 tsp. garlic paste 
½ tsp. garam masala powder

salt & sugar ( to taste).

♧Instructions
Finely chop the onion and sauté in oil until light brown. 

Add all the spices and tomatoes. 

Cook on medium heat till water is almost dried.

Add minced meat, mix and dry the water again. 

Add 2 glasses of water, cover and cook till meat is tenderized and the water dries.
Add matar and cook till it is soft. 

Sprinkle garam masala powder.

If desired:
Garnish with fresh green coriander leaves, green chilies and ginger slices and lemon juice.

Serve with naan /roties
Serving: 4 to 5 persons

♡BON APETITE

Keema Matar -pressure cooker

♧Ingredients
Minced meat (keema) - 1/2 kg, washed and drained
Onions - 2, finely chopped
Tomatoes - 2, finely chopped
Green peas - 1/2 cup
Ginger garlic paste - 1/2 tbsp
Green cardamom - 2
Black cardamom - 1
Bay leaf - 1
Cinnamon stick - 1"
Cloves - 3
Green chilies - 3, slit length wise
Turmeric powder - ½ tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/2 tbsp
Red chili powder - 1 tsp
Yogurt - 1/4 cup, mixed to a smooth paste (curd)
Garam masala pwd (1 elaichi, 2 cloves, 1/2" cinnamon stick, 2 black pepper corns)
Salt to taste
Cooking oil - 2 tbsps
Ghee - 1 tbsp
Coriander leaves for garnish

♧Method
Heat oil and ghee in a pressure cooker,

add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle.

Add green chilies and chopped onions and saute till the onions turn transparent, approx 5 mins.

Add the ginger garlic paste and saute for 3 mts.

Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mins.

Stir in between. Reduce flame and cook for 5 mts.

Add the red chili powder, coriander powder, cumin powder and salt and mix well.

Add the chopped tomatoes and cook for 3-4 mts on medium flame.

Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked.

Turn off heat.

Allow the pressure to come down.

Open lid and add the fresh green peas.

If you want more gravy, add a little more water at this stage.

Cook with lid on low flame for 10 mins or till you get the desired gravy consistency.

Add garam masala pwd and mix.

Turn off heat and remove to a serving bowl.

Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.

♡Bon Apetite

Corn Beef Murtabak Biskot Cream Crackers

Ingredients

27-30 pieces of Cream Crakers
1 cup Full cream milk
1 small can of cream *optional, if opted out needs more milk
6-8 eggs *beaten lighly

(Inti corn beef/Daging)
1 tin corn beef *beef/chix grounded
4 medium sized red onions *diced
3 tbs meat curry powder (babas)*optional
5  shallots     *tumbuk/pounded
5 ulas garlic  *tumbuk
1 inci ginger * tumbuk
1 red cili *hiris/sliced, i used cili padi.
1 green chili *hiris/sliced

daun sup/bawang/ketumbar *optional

(Spring onions/ Chinese coriander)

olive oil for frying
Wht & blk pepper / sugar to taste

*no salt for corn beef 

*add salt for ground beef/chix

* add 1/4 cup of water for ground beef/chix


MTD:

Prep for Inti/fillings

1. Mix pounded ingredients with rempah kari
2. Heat up oil and fry the pounded rempah
3. Add diced onions & cili fry to caramelise
4. Add corn beef, fry till garing

**Add 1/4 cup water dan masak sehingga daging empuk. For corn beef no need

5. Add salt  & sugar to taste 

6 Add the chopped leaves, mix well & turn off heat

6. leave to cool

----

Layering the Crackers:

1. soak the Crackers in the mixture of milk and  cream for abt 1 minit je.
2. grease your pan with olive oil.

3. Arrange soaked Crackers in yr baking dish to cover its base.

4. Layered with the inti /fillings 

(biskot2x- inti - biskot - inti - last biskot 3x)

5. Add some of the beaten eggs on top of each layers of fillings/inti before layering with more crackers

6. Pour some milk on every biskut layer in the baking dish

 *skip this only on the 1st layer 

7. repeat: step 3-6 *buat la dalam 3-4 lapisan gitu
*last tuang semua baki susu tapi agak2 je jng samapai tumpah asal kasi lembab sudah

8. bake for 30-45 minit 175-190C.

*optional add mozzarella cheese on every fillings before layering with more crackers

♡Bon Appetite♡

Fried Beef -rempah

Ingredients;
1/2 kg beef - knocked to tender and flattened with the back of my knife

3-4 red onions
2-3 cloves of garlic
1/2" ginger
3-4 potatoes cut quarter length-wise
1 tbs coriander powder
1 tbs cumin powder
1 pkt (50gm) bistik powder or
2-3 tbs meat curry powder
1 tbs white&black pepper
1-2 tbs tomato puree/sauce (optional)
Salt and sugar to taste
Water

Prep:

1) Fry :potatoes and set aside

2) Blend: red onions/garlic/ginger

3) Marinate for at least 30mins:
meat with blended ingredient & everything else
except for the fried potatoes/salt&sugar)

4) In hot wok add oil (just a bit)
And fry the marinated meat till fragrant and meat is cooked

5) Add salt and sugar to taste.
Add water to adust dryness

♥Bon Appetite♥

Dalca peneng Mama KL

★no blending ★

Ingredients;
1-2kg Beef-tetal /ribs (lamb/mutton)
Babas meat curry powder
3-5 red onions sliced
8-10  cloves galic sliced
1/2" ginger (1-2slices)
Green chillies cut length wise
Curry leaves
cinnamon & star anise.
Cloves & cardamon
1/2 cup Dal
Coconut milk/milk
2 pc asam keping
Potatoes cut in halves
Carrots cut legth wise abt 1"
Long beans
Egg plants
Green mangoes
tomatoes
Salt and sugar to taste
Water

Prep:
1 ) In a pot Boil:
Dal and meat
When meat is tender add potatoes /carrots
Turn off heat once the veg are soft
and set aside

2) In a seperate wok fry:
sliced (red onions/ garlic /ginger)
Add curry leaves/cinnamon/staranise/
cloves/ cardamon
Add curry powder when fragrant
Add more powder for thicker gravy
Add few drops of water
When necessary to loosen the rempah

3) Add the fried rempah into
the pot of boiled ingredients
And turn on the heat to continue cooking
Add coconut milk/milk & remaining vegtables
Add asam keping
Add salt & sugar to taste

Note: alternatively we can use yogurt
Thus add slightly more water and go easy on the asam keping

Serve with white rice or briyani rice or in this case i pair with corn rice

♥Bon Appetite♥

Beef Rendang Recipe (Rendang Daging)

Recipe: Beef Rendang
(Rendang Daging)
or Spicy Beef Stew
with Coconut

Ingredients:
1 1/2 pound boneless beef short ribs
(cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass
(cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp
(soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar
or to taste Salt to taste

Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies
(soaked in warm water and seeded)

Method:
1.Chop the spice paste ingredients and then blend it in a food processor until fine.

2.Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

3.Add the beef and the pounded lemongrass and stir for 1 minute.

4.Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

5.Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.

6.Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.

7.Add salt to taste. If not sweet enough, add more sugar to taste.