Mushroom Aglio Olio

Today is the 6th day of CNY so I did not feel to stay at home after work alone without doing anything special. Very lucky I am able to go off from work at 6pm so I decided to cook Aglio Olio for myself. Searching the recipe from Google on my way to GIANT and I found the easy one from Sandra's Easy Cooking and My Kitchen Snippets.

My spaghetti turned out not bad but a bit too spicy as the result of putting too much of chili flakes.

It was a nice try but I think it will be better if i put more garlic and add some shrimps too to add the sweetness of this dish. Will try it again for sure as I still have lots of ingredients in the house, Thursday maybe.

Mushroom Aglio Olio Spaghetti Recipe:

Serving: 1

Ingredients:

120 of dry pasta (around 1/5 pack of 500g packing)

2 tsp salt for water + 1/4tsp for pasta (adjust according to taste)

1 1/2 tbsp olive oil

3-4 cloves garlic, minced

1/4 tsp red pepper flakes (adjust according to taste) 

1 tbsp parsley flakes (adjust according to taste)

1/8 ground black pepper (adjust according to taste)

3 button mushroom ( big fresh white button mushroom)

1/2 tbsp butter

1 tbsp grated Parmesan cheese

Method:

1. Bring a large pot of water to boil and add salt, drop the pasta in and wait to be cooked (6-7 mins). Set aside 2 tbsp of pasta water and drain the pasta. Immedietly place the drained pasta into a container and mix well with butter.

2. Heat the olive oil over medium heat in a frying pan. Add the garlic and fry until it begins to turn golden. Stir frequently to avoid from burn.

3. Add in mushroom and salt. Cooked until the mushroom begin to brown and the liquid from mushroom evaporates.

4. With low heat, add in the pasta and toss it into the mushroom mixture. Then add in chili, parsley flakes and ground pepper and mix together. Drizzle in the pasta water and mix well.

5. Turn off the heat and transfer to plate. Garnish with grated Parmesan cheese and served warm.

The whole tomato rice

2nd trial on the famous tomato rice on the net... tried once a few weeks ago but i think i had put too much water so it doesnt taste so nice..

This trial is considered succesfull and as similiar to the review on net, it taste damn good!!!

RECIPE: TOMATO WHOLE RICE
Ingredients:
1 whole tomato
1 cup rice
1 tsp salt
1/2 tsp peper
2 tsp olive oil
Few pcs of sliced pork

Method:
1. Wash the rice and put in water.
2. Remove 6 tbsp of water from the pot to cater for the water from tomato.
3. Put in peper, salt and olive oil. Well mix.
4. Put pork and tomato into the pot.
5. Press rice button and wait till it is cooked.
7. When the rice is cooked, mix the tomato with the rice until well mixed.

Optional:  Put cheese which alredy cut into small pieces into the pot and keep warm for a while before it is served.

Ps: can add egg or fried egg as well

Hot chocolate

Hot chocolate recipe

Ingredients
1 cup milk
2 tsp brown sugar
1tbsp + 1 tsp chocolate powder

Instructions
1. Warm milk with arristo frother. Non spring cap.
2. Add in chocolate powder and stir.
3. Add in sugar, stir and serve.

Honey-Lemon Frozen Yogurt

It is my 3rd time making this frozen yogurt before I manage to post about this fantastic recipe. It taste just the same as original flavor where we can get from all froyo outlets.

For this recipe, it is pretty easy and least ingredients needed but honey quality plays a vry important part. The froyo taste weird when i used cheaper honey which i get it from ingredients shop. Recipe for froyo also less fattening compared to ice cream.. basically just yogurt.. honey.. lemon juice.

When i ate this froyo, i actually put some nuts on top/ florentine which make it very similiar to froyo outlets. And it really taste the same. :)

Recipe: Honey Lemon Frozen Yogurt
Yield:
1.2L tupperware containner

Ingredients:
1 cup honey
3 tbsp lemon juice
1.5 tsp lemon peel
Pinch of salt
3 cups plain low fat yogurt
3 egg whites

Method:
1. Double boil honey, lemon juice, lemon peel and salt. Stir them until well blended and set aside to cool.
2. Mix in the yogurt and put in refrigerator until completely chilled.
3. Beat the egg whites until stiff peaks form and fold into the yogurt mixture.
4. Churn the mixture in completely freezed (24hrs freezing in the fridge) freezing bowl.
5. Freeze the frozen yogurt overnight before serving.

Sushi (sushi roll)

Recipe: Sushi rice

Ingredients:

2 cups sushi rice

1 cup normal rice 

1/2 cup rice vinegar

1 tbsp vegetable oil

1/4 cup sugar

1 tsp salt

Method:

1. Cook sushi rice ( 1 4/3 cup water, press rice using ecook) and normal rice ( 1/1/2 cup water). Mix sushi rice and normal rice. Cool until cool enough to handle.

2. In saucepan, combine rice vinegar,oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool and mix into the rice by making vertical n horizontal cutting.

Recipe: Filling

1. Crab filament with mayonnaise. Cut filament into small pieces and mix with mayonnaise.

2. Spicy tuna. Canned tuna mix with mayonnaise and chilli powder. 

3. Egg. 3 eggs mixed with sweeten soy sauce. Pan friend and roll the egg when almost cooked.

4. Prawn

5. Sausage. Steamed.

6. Carrot

7. Cucumber

* place plastic between seaweed and bamboo mat while rolling sushi.

* place the sushi roll in fridge for 5-10 mins for better and easier cutting.

Cookies and cream ice cream

Cookies and cream ice cream is another favourite flavor of mine and since my ice cream making mood haven't off yet, I decided to give it a try. The result is quite successful but just a little bit too sweet with the original recipe, so I decided to reduce the original amount of sugar next time.

It get the recipe from the internet and did some modification ( the original is just too too too sweet). With my previous experience on green tea ice cream making, I ensure that my ice cream maker freezing bowl is freezed for 24 hrs ( I put it on Sunday 11pm and make it next day 11pm.. Hiak hiak..) and the mixture is completely chilled (Prepare the mixture after work and start ice cream making at 11pm before I sleep) this time. The churning just takes about 15 mins to concentrate the mixture and starts freezing within 20 mins, mostly because all ingredients and the bowl are chilled enough. 

Next day after work, 1st thing to do is to check my ice cream..and it is amazing.. Creamy and smooth..but just a little bit too sweet..** room for improvement**..:)

Recipe: Cookies and cream ice cream

Yield: 1.2L Tupperware

Ingredients:

3 cups whipping cream

1.5 cup low fat milk

1/2 cup sugar

1 tsp vanilla extract

20 Oreo sandwich cookies

Method:

1. Freeze the ice cream maker freezing bowl for 24 hrs according to manufacturer's instructions.

2. Double boil cream, milk, sugar and vanilla extract in a mixing bowl until sugar dissolved. Cool the mixture aside and chilled in the refrigerator (cover with plastic).

3. Put the cookies into a sandwich plastic bag and crushed into pieces (use roller) and ensure to Leave some large pieces. Store the cookies in the freezer.

4. After freezing bowl completely freezed, churn the mixture for around 20 mins. When the ice cream is nearly freezing, pour in the cookies and allow to mix thoroughly ( still need to stir it after the machine stop).

5. Store in 1.2L Tupperware container and freeze it overnight before serving.

Green tea ice cream

Green tea/ matcha ice cream.. Always my favourite ice cream flavour in any ice cream outlet...

I have seen a u-mate fb's post on homemade ice cream and this make me feel to make my own ice cream... Google on the recipe and I notice that there are recipes which need a machine and without a machine, hence I start my research on ice cream maker and ice cream recipe.

At last, I make up my mind to purchase Kenwood IM280 Ice Cream Maker from Lazada at the price of RM 119 ( Lazada price RM169 with Rhb debit card RM 50 instant discount) instead of RM199 member's price from SENQ. 

Of course, the 1st ice cream recipe to try on is my favourite green tea flavour.

I got the recipe from Nasi Lemak Lover (http://nasilemaklover.blogspot.com/2012/08/matcha-green-tea-ice-cream.html) and double up the portion so that there are more to enjoy and no whipping cream wasted.

The result is not disappointing, however it makes me very nervous and worry during the churning of the ice cream maker. The mixture took much more longer to get concentrated/solidified ( ~45 minutes) and the mixture churned after 45mins is not as concentrated as shown in YouTube and other bloggers (suspected the mixture is not chilled enough) before putting into the maker for churning.

Overall, the ice cream texture is awesome although it is not as smooth and creamy compared to those from Baskin Robin and Haegen Daaz.

I would definitely try for 2nd times or N times on this recipe. :)

Recipe: Green tea/ Matcha Ice cream

Yield: 1L Tupperware container

Ingredients:

2 cup whipping cream

2 cup fresh/ low fat milk

6 tbsp natural green tea powder ( I got it from purple cane)

1 cup sugar

2 pinch of salt

Method:

1. Freeze ice cream bowl for 24 hrs.

2. Mix all ingredients in a saucepan/ pot, cook till sugar dissolved. After cooled down, refrigerate the mixture until completely chilled. (This mixture need to be chilled for best result)

3. Churn in ice cream maker until solidified/ concentrated (~30 mins) according to manufacturer's instructions.

4. Transfer into a container and freeze overnight before serving.