Pastas Cooking Procedure (Spaghetti, Fettuccine, and Penne etc.)

The best result of cooking pasta when it comes to “Al Dente” level. Means that the pasta is not over cook so it will be getting soft or under cooked which cause the pasta is too hard. So, al dente is in between of the doneness level. Most Italian restaurants are facilitated by modern equipment such pasta boiler with timer. Its can help cook to get accurate level of doneness. Other wise I will give you tips how to cook pasta into al dente. Here are the steps:

Bring to boil 5 litter of water, add 1 table spoon of salt and 30 ml of cooking oil. When the water is boiling, add pasta which spaghetti, fettuccine or penne etc. Cook for about 10 minutes for 1 kg of pasta. Stir occasionally to avoid sticking. Cut the pasta with knife so you can see white dot for spaghetti or strip for fettuccine and penne. When you see that indication, quickly remove from heat and drop it into ice bath or ice water for 5 minutes. Now, pasta can be served with desire sauces.

Soto Ayam with Lontong - Malay Style

Ingredients:

Making Chicken Stock

• 1 Med Chicken, quartered
• 2 inch Cinnamon stick ,
• 5 ea. Cloves
• 5 ea. Cardamoms
• 1 ea. Star Anise
• 2 ea. Bay Leaves
• 1 Inch Ginger
• 2 Small Chili, pounded
• 3 tsp Chicken Curry pwd
• 2 Tomatoes, diced
• 1 Carrot , sliced
• 1 Onion , cubed
• 1.5 lt Water

Cooking Method:

1. Wash and clean chicken, gather all ingredient. 
2. In a medium stock pot pour the water in, put chicken along with all ingredients and bring to boil. 
3. Simmer over medium heat for about 15 minutes, let chicken cooked and tender. 
4. Remove chicken from the stock, shredded into pieces. Strain the stock.

To Serve :
In A bowl, put ingredients below:
100 gm Lontong, cut into bites
30 gm Beansprouts, blanched
Topped with Shredded Chicken, Ladle stock into bowl.
Garnish with fried shallots , celery leaves , coriander leaves , spring onions.
Also can be serve with sambal or chili blend and lime wedges.

Lontong [rice cake]is a traditional Malay Food is cooked in a tightly wrapped in banana leaves and boiled in boiling water for about 1.5 hours.

Seafood Rubs Seasoning

Seafood Rubs Seasoning

Ingredients

1 tsp ground bay leaves
1 tsp ground black pepper
½ tsp lemon pepper
1 tsp ground thyme
¾ tsp cayenne pepper
½ tsp cloves
½ tsp ground red pepper
1 tsp Salt

Combine all ingredients in a medium mixing bowl, mix well. Allow over night before using.

Seafood Flour Mixtures

Ingredients:

250gm Flour
250gm Japanese Bread Crumbs
1/2Tbs Black Pepper Course
1/2tsp Cayanne Pepper
1/4tsp Salt

To Make:

• In a medium mixing bowl, combine all ingredients
• Using wire whip, stir until flour mix well. Transfer to plastic countainer covered.
• Store at room temperature upto 4 days
  
  

Fried Seafood Batter

Ingredients:

250ml Water
1tsp Yellow Mustard
1/2tsp L&P Sauce
1/4tsp Garlic Powder
1/8tsp Cayanne Pepper
1/8tsp Black Pepper, ground
1/4tsp Salt
100gm Flour


Direction/Procedures

• In a medium mixing bowl, combine all of the dry ingredients.
• Slowly add 1/2 water volume to mixture.
• Continue stirring until free from lump.
• Continue add the remaining water and mix well, lastly add in mustard and mix well.
• Can be used directly or keep in refrigerator before using.