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Site Layout: S6. DespairandHope Browser: Neutral Resolution: 1024 x 768 Profile Hello! This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking. Leave a tag for any comments or questions with your name and I'll get back to you shortly. Chef Talk Fellow Chefs Amirah Angeline Atiqah Fadhilah Hamad Hisham Iva Jesscy Lydia Ms Azlina Nurul Raudhah Renuga Shahidah Shahirah Shin Yee Shi Ping Zarifah Archives
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Beef Lasagna
Two sets of things need to be prepared in the making of lasagna, the pasta sauce as well as the cheese sauce. Methods 1) Sautee onion and garlic till golden brown.  2) Add in the minced meat and allow most of the liquid to dry up.  3) Add the diced carrots.  4) Once the minced meat is thoroughly cooked, add sauce and allow to simmer.  5) Add mushrooms and seasonings to taste.   6) Allow the sauce to thicken furhter and put aside to cool.  Cheese Sauce 1) Melt the butter in a saucepan. 2) Take the pan off the heat and add in flour   3) Return to heat, add in milk.  4)Stir well, ensure that the solutes dissolve. 5) All the sauce to thicken, add seasonings to taste. 6) Once sauce simmers, add cheese.  7) Allow for cheese to melt then switch off the flame.  Presentation 1) Preheat oven to 180 degrees celcius. 2) In an oven-proof dish, start layering alternately, the pasta sheets, pasta sauce and cheese sauce, starting with the pasta sheets as the base. This is followed by the pasta sauce then lastly, the cheese sauce.    3) Arrange them layer by layer and end with a layer of cheese sauce.  4) Bake the lasagna for approximately 20 minutes or until the surface turns golden brown. And that comes to the end of this second recipe. Enjoy! Moving on, the second recipe which I am going to introduce to you is the making of Beef Lasagna. It is an Italian baked pasta dish. The pasta comes in a form of sheets which is layered alternately with pasta sauce as well as cheese sauce which is ultimately made from roux. These alternate layers are then topped with a final cheese layer and then baked till golden brown. Some variations of lasagna include using eggplant and even spinach as sheets instead of pasta. It is a delicious and easy to make dish which does not take much time to make. Beef Lasagna 1 box Instant Lasagna Sheets Sauce 1 bottle tomato-based pasta sauce 250g minced beef 1 red onion, chopped 2 cloves garlic, chopped 1 carrot, diced Oil for sauteeing Sugar TT Salt TT Cheese Sauce 2 tbsp butter 2 tbsp plain flour 250g chedder/ mozarella cheese 2 cups milk Salt & Pepper TT Methods Sauce 1) Sautee onion and garlic till golden brown. 2) Add in the minced meat and allow most of the liquid to dry up. 3) Add the diced carrots. 4) Once the minced meat is thoroughly cooked, add sauce and allow to simmer. 5) Add mushrooms and seasonings to taste. 6) Allow the sauce to thicken furhter and put aside to cool. Cheese Sauce 1) Melt the butter in a saucepan. 2) Take the pan off the heat and add in flour. 3) Return to heat, add in milk. 4)Stir well, ensure that the solutes dissolve. 5) All the sauce to thicken, add seasonings to taste. 6) Once sauce simmers, add cheese. 7) Allow for cheese to melt then switch off the flame. Presentation 1) Preheat oven to 180 degrees celcius. 2) In an oven-proof dish, start layering alternately, the pasta sheets, pasta sauce and cheese sauce, starting with the pasta sheets as the base. This is followed by the pasta sauce then lastly, the cheese sauce. 3) Arrange them layer by layer and end with a layer of cheese sauce. 4) Bake the lasagna for approximately 20 minutes or until the surface turns golden brown. Functions of Ingredients Instant Lasagna Sheets: Provides a source of carbohydrates to the meal. tomato-based pasta sauce: It is the bulk of the entire dish. Provides flavour, gives structure to the dish. minced beef: Provides a source of protein to the meal. red onion: Provides taste (sweetness when sauteed). 2 cloves garlic: Provides taste. 1 carrot: Provides a source of vitamins and minerals. Oil: For sauteeing Sugar: Provides taste to the otherwise sour tomato sauce. Salt: Seasoning. Butter: Essential for making roux which is the base of the cheese sauce. Plain flour: An ingredient used in the making of roux. Chedder/ mozarella cheese: Good source of protein, calcium. It is the main ingredient of the cheese sauce. Milk: Bechamel sauce is made by adding milk to the roux. Salt & Pepper : Seasoning. Onde-Onde (Makes 20 balls)
Glutinous Rice Flour  Pandan Juice  Palm Sugar  Grated Coconut  Water Salt Methods: 1) Combine glutinous rice flour, pandan juice and water. Form a pliable dough.   2) Steam coconut and salt mixture. 3)Pinch off small balls of dough the size of calamansi limes and roll in palm to form smooth balls. Carefully make a small well in the centre of the dough and fill with chopped palm sugar. Pinch dough together to enclose, roll them gently to smoothen and drop them into simmering water.    4) When the dough balls float to the top, carefully remove them with a slotted spoon and allow any excess water to drip off. Drop the balls into the grated coconut and roll them around to coat evenly. Transfer to a serving plate.  Hope you've enjoyed following this tutorial. More to come soon! Hi all! This time, Im back with 3 more recipes for you guys to try. First up, let's go traditional with a classic Onde-Onde or Stuffed Glutinous Rice Balls as it's called in English. Onde-onde is a traditional kuih well-loved by the Malay community in both Malaysia and Singapore. It is a sweet dessert formed in a shape of tiny balls which is coated with grated coconut on the outside. The filling is basically palm sugar which is finely chopped and it gives a burst of flavour when bitten through it. Information credits to Rasa Malaysia. 2010. Onde-Onde. Retrieved on August 28, 2010 from http://rasamalaysia.com/onde-onde-ondeh-ondeh/ Onde-Onde 200g Glutinous Rice Flour 150ml Pandan Juice* 2 tbsp Water 200g Palm Sugar, finely chopped 1/2 tsp Fine Salt 75g Grated Coconut Methods 1) Combine glutinous rice flour, pandan juice and water in a medium-sized bowl, kneading well to form a smooth, pliable dough. Cover dough with a damp towel to prevent it from drying out. 2) Mix salt and grated coconut together and place on a plate. Steam mixture. 4) Pinch off small balls of dough the size of calamansi limes and roll in palm to form smooth balls. Carefully make a small well in the centre of the dough and fill with chopped palm sugar. Pinch dough together to enclose, roll them gently to smoothen and drop them into simmering water. 5) When the dough balls float to the top, carefully remove them with a slotted spoon and allow any excess water to drip off. Drop the balls into the grated coconut and roll them around to coat evenly. Transfer to a serving plate. *Pandan Juice 6-8 Large Pandan Leaves 150ml Water Methods 1) Rinse pandan leaves and, using kitchen scissors or a sharp knife, cut leaves into 2cm lengths. 2) Place leaves and water in the jug of an electric blender or chopper and process until pulverized. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe. Recipe taken from Jelani. R. Malaysian Cakes & Desserts. Published by Periplus Editions (HK) Ptd. Function of Ingredients Glutinous Rice Flour: Provides an elastic outcome to the product. Pandan Juice: It is a form of natural colouring. It gives the product a fragrant smell as well as gives flavour. Water: Wets the flour and forms a dough. Palm Sugar: Frovides flavour; sweetness to the dessert. Fine Salt: Provides taste. Grated Coconut: Gives flavour. For coating purposes. |
