Spaghetti al Forno

I found this recipe on www.oprah.com , it doesn't come with a photo so will post one of mine when I make it. It looks very interesting and I hope to try it soon.

Spaghetti al Forno

Ingredients

Sauce:

1 1/2 tablespoons olive oil , plus more for drizzling

1 small onion , finely chopped

2 carrots , peeled and finely chopped

1 stalk celery , finely chopped

4 cloves garlic , minced

1 can (28 ounces) diced tomatoes

Salt and freshly ground pepper , to taste

Casserole:

1/2 pound whole wheat spaghetti or linguine

2 tablespoons chopped flat-leaf parsley

1 large pinch red pepper flakes

3/4 cup grated Parmesan cheese

2 tablespoons whole wheat breadcrumbs

Directions

To make sauce:

In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10–15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30–40 minutes, stirring occasionally. Season with salt and pepper.

Preheat oven to 450°. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.

Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.

Kerutup Beef

This is also from Chef Wan available on www.asianfoodchannel.com

Terengganu Beef
(Kerutup Daging Terengganu)



Ingredients:

125 ml / 4 fl oz / ½ Cup of Vegetable Oil
2 Onions, peeled and sliced
3 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 kg / 2 pounds 3 ounces of lean Beef (Topside finely sliced)
750 ml / 1 1/5 pints / 3 cups Coconut Cream (Santan Pekat)
750 ml 1/ 1/5 pints / 3 cups water
2 Tbsp Tamarind Pulp(Indian Dates or Assam Fruit)
55 g / 2 oz / ½ cup roasted, pounded desiccated Coconut (Kerisik)
1 Tbsp / ½ fl oz sugar
Salt to taste

Whole Spices Ingredients:

2 Star Anise
3 Cardamom pods
3 Cloves
1 Cinnamon Stick

Paste Ingredients (to be Finely Grounded):

20-30 dried Chilies, seeded, soaked in water, and drained
200 g / 7 oz of Onions, peeled
4 Garlic cloves, peeled
2 cm / 1 inch fresh Ginger, peeled
2 Tbsp / 1 oz
Coriander Powder (Serbuk Ketumbar)
1 tsp Fennel Powder
1 tsp Cumin Powder
15-20 pieces Black Peppercorns
2 cm / 1 inch fresh Ginger, sliced
A pinch Nutmeg
1 cup water

Method:
Heat the oil and sauté the Onions and the whole Spices till fragrant and golden. Add the Paste and fry till the oil begins to rise to the surface.

Add in the Beef, Screw Pine Leaves (Daun Pandan), Coconut Cream, Tamarind Pulp, water, salt and sugar. Simmer ingredients till Beef cooks through and the gravy thickens.

Add on roasted, pounded desiccated Coconut (Kerisik), turn off the fire, stir well and serve.


- Posted using BlogPress from my iPad

Beef in Black Sauce

I just saw Chef Wan making this on the Asian Food Channel. It looks so yummy !

Beef in Black Sauce
(Daging Masak Hitam)
Ingredients:

90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds / 3 oz Beef, finely sliced (Striploin, Sirloin, Topside)
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka)
1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Powder or ready-made Chili Paste (Cili Boh)
Salt

Paste Ingredients: - to be Finely Grounded

8 Shallots (Red Onion), peeled
4 Garlic Cloves, peeled
2 cm / 1 inch Ginger, peeled & chopped
4 Lemongrass (Serai), finely sliced
1 tsp Turmeric Powder
Water to blend


Method:
Heat the oil and sauté the Paste until fragrant and oil begins to appear on the surface.

Add in Beef, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar and water. Stir well. Add salt, pepper and Palm Sugar to taste.

Simmer until the Beef is tender, and the sauce almost dry. Serve.


- Posted using BlogPress from my iPad