FUSILLI PASTA WITH TUNA

This one of my best pasta that most of my family and friends love it. I would like to share this recipe with all of you and hope you'll like it too.

INGREDIENTS :

1 pound fusilli pasta
2 (6oz) can albacore tuna in olive oil, drained
1 (26oz) jar marinara sauce or any of your favorite pasta sauce
1 (8oz) jar sun-dried tomatoes packed in olive oil, drained & chopped, oil reserved
1 tbsp drained capers
1 tsp grated lemon peel
1/2 cup freshly chopped italian parsley leaves
1 small bag frozen sweet peas, thawed
5 cloves garlic, minced
1 large onion, finely chopped
salt and freshly ground black pepper


METHOD :

1. Cook the pasta in a large pot of boiling salted water until tender.

2. Meanwhile, in a heavy skillet add the reserved oil and onion. Cook it until the onion turns transparent then add in the garlic, tuna, capers, sun-dried tomatoes, lemon peel and tomato sauce. Mix it well.

3. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5-10 minutes. Season with salt and pepper, to taste.

4. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat.

5. Then add in the sweet peas and toss the pasta with enough reserved cooking liquid to moisten.

6. Stir in the chopped parsley and serve.

KUIH LAPIS

This kuih is one very famous in Malaysia and it's called Kuih Lapis or Kow Thien Ke ( 9 layers kuih in hokkien dialect )

INGREDIENTS :

800 ml can coconut cream
500 ml water
250 g sugar
250 g rice flour
60 g tapioca flour
50 g Hoon Kwee flour/green bean starch
3 pandan leaves, tied a knot
1/2 tsp salt
green and red color


METHOD :

1. In a medium pan, cook coconut cream, water, sugar and pandan leaves until boiled. Let it cool completely.

2. In a mixing bowl, add rice flour, tapioca flour, Hoon Kwee flour/green bean starch and salt. Stir to mix it well. Then add in the cool coconut mixture and mix it till incorporated.

3. Strained the mixture and divided to 3 bowls.

4. Add color to each bowl and left one with white color.

5. In high-heat, steam the 8" staeming pan for 5 minutes and turm the heat to low.

6. Add in 200 ml of white color coconut mixture to the steaming pan and steam for 10 minutes. Then add another layer of green color coconut mixture on top of the white layer and steam for 10 minutes and continue with the red color mixture.

7. Your last layer will be red color and steamed it for 20 minutes till the kuih is completely done with steaming.

8. Let it cool completely before cutting.

FRIED PORK CHOP

INGREDIENT :

400 g pork chops
50 g cake flour ( low-gluten flour )
1 egg, beaten
100 g breadcrumbs

Marinate :
2 tbsp light soy sauce
some paprika
salt & pepper to taste


METHOD :

1. Rinse pork chops and pound, using either a meat mallet or the back of a knife. Add marinate and rub gently.

2. Coat marinated pork chops with flour. Dust away excess flour before coating with beaten egg. Lastly, coat with breadcrumbs.

3. Heat 500 ml of oil and deep-fry pork chops over low heat for 3 minutes. Then fry over medium-high heat for about 2 minutes. Drain oil.

4. Serve with salad cream, ketchup or chili sauce.

COTTON SOFT JAPANESE CHEESECAKE

This cheesecake is so soft and light like cotton. I have this recipe from Diana's Dessert.


Remember to cover the pan with aluminum foil wrap to prevent water to goes in the cheesecake.


That's how I do water bath for baking the cheesecake.


Yummy, yummy....I really love this cheesecake!!!

INGREDIENTS :

140 g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 g butter
250 g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60 g cake flour
20 g cornflour/cornstarch
1/4 tsp salt
1 1/2 tsp baking powder


METHOD :

1. Melt cream cheese, butter and milk over a double-boiler. Cool the mixture.

2. In a mixing bowl cream the egg yolks, lemon juice, salt, cornflour, the cheese mixture from Step 1 and cake flour with a mixer. Then set aside.

3. In another mixing bowl, whisk the egg whites and cream of tartar in high speed until foamy. Then add in the sugar and whisk again in high speed until soft peaks form.

4. Fold in the egg whites mixture into the cheese mixture gradually. Remember to fold in and not stir.

5. Pour the mixture into greased 9" spring-form pan and wrapped around the pan with foil aluminum wraps to prevent water to goes in the cake. Bake the cheesecake with hot water bath at 350F for 60 minutes.

6. Once it's done, use a knife and go around the cake edges. Then unlock the spring-form pan and let it cool completely before cutting.

7. Served.

PANDAN KUIH LOMPANG / KOSUI

This kuih more I like it because it's has the taste of pandan. I got this idea from Yochana's blog.

INGREDIENTS :

(A)
150 g rice flour
50 g green bean starch
40 g tapioca flour
400 ml water
1 tsp lye water

(B) - to be boiled
200 g sugar
600 ml water
1/4 tsp salt
1 tsp pandan paste

(C)
1/2 pound frozen grated coconut, thawed
1/2 tsp salt


METHOD :

1. Combine all ingredients (A) together and mix well. Then mix in all ingredients (B) together and strain.

2. Meanwhile, use a low heat to cook the batter mixture until slightly thick. Then pour the mixture into 8" square pan and steam in high heat for 40-45 minutes.

3. Let the kuih to be cool completely before cutting.

4. Steam the ingredients in (C) for 8 minutes and set aside.

5. Cut the kuih in your favorite shape and coat with the steam coconut and served.