Home-cooked: Jamie Oliver's tomato and red onion pasta sauce

Cooked this for hub's birthday recently :-)

Easy peasy, non-hassle and completed in less than an hour. The below is for 2 person.

What I've used:

• 1 bottle Jamie Oliver's Tomato and Red Onion Pasta Sauce
• 1/2 packet San Remo spaghetti
• 1 clove garlic, minced
• 1 potato, cubed
• minced pork (you can use other meat, lamb is highly recommended by Jamie)
• some olive oil
• a dash of salt, sugar and tomato sauce to taste

How:

1. Firstly, boil a pot of water to cook spaghetti. Add a dash of salt and olive oil once boiling and then the spaghetti. Remove and drain once the spaghetti is cook. Set aside
2. Blanch the potato in a pot of salted water. Set aside once the texture is soft.
3. Heat up wok with some olive oil. At low heat, stir fry garlic until fragrant and then add the minced pork. At medium heat, stir fry until pork is nearly cooked and then add in the sauce. Add some water to dilute the texture to your liking and continue stirring. After that pour in the blanched potatoes and let it simmer in medium to low heat. Add salt, sugar and tomato sauce to taste. Once done, it is ready to be served.
4. Optional: add some toasted French baguette to dip in the sauce

Happy birthday hubs!

MPOV: First time using Jamie Oliver's tomato and red onion pasta sauce. Very fragrant but need seasoning to taste or else it's bland. Sauce is thick so it can be diluted a bit for more serving. Priced at RM11.90 from Cold Storage Supermarket.

Fish Head Noodles

Taken from Tumix
Serves 3-4 persons

Ingredients:

• 1 kg fish head (cut into pieces and seasoned with salt and pepper)
• 100 gm young ginger (thinly sliced)
• 150 gm thick vermicelli (if it's dry, soak in water until soft before blanching in hot water)
• 100 ml evaporated milk
• a few stalks Chinese celery and spring onions (for garnishing)

(A)

• 3-4 tomatoes (sliced)
• 150 gm salted cabbage (shredded and soaked in hot water for 20 minutes to remove salt content)

(B)

• 1/2 tsp pepper
• 1 sachet Tumix Ikan Bilis
• 1 litre hot water
• 1 tsp sesame oil
• salt to taste

 Method:
Blanch vermicelli in hot water until soft. Heat oil in a wok. Deep fry fish until golden and crispy. Drain and leave aside. In a clean wok, add 2 tbsp oil. Fry young ginger until it's fragrant. Add (A) and (B). Allow to simmer. Add fried fish head and cooked vermicelli. Cover. When boiling, pour in evaporated milk. Garnish and serve immediately.

Home-cooked: Vegetarian Noodle with Stewed Tomatoes

Something I concocted based on what I have in the fridge ^.^

What you need:

• Stewed tomatoes – this was the left-over I had from my Cajun Chicken
• 1/4 pineapple, cut into chunks
• 1/2 yellow pepper, cut into chunks
• 1 clove garlic, diced
• 3 dried noodles
• 1 egg
• Totato ketchup, salt and pepper to taste
• Some water for gravy

Cook the dried noodles according to the instruction on the packet. Set aside.

Heat up some oil in the wok. Fragrant garlic, then add yellow pepper and pineapple, stir-fry a bit. Add in the stewed tomatoes and let it simmer. Pour in some water, depending how much gravy you need. Add in tomato ketchup, salt and pepper to taste. After simmering for a while, add in the egg, whisk a bit then add in the noodles. Stir-fry until all is cook then serve immediately.

Hokkien Noodles by Kylie Kwong

Taken from Astroview July 2010; picture googled

2 tbs finely diced ginger
1 tbs dry sherry
1 tsp cornflour
1/2 tsp white sugar
Dash of sesame oil
1 tbs light soy sauce
2 free-range chicken breast fillets, thickly sliced on the diagonal
600 gm fresh Hokkien noodles
1/2 bunch choy sum
1/4 cup peanut oil
1/3 cup finely sliced braised dried chinese mushrooms
1 large white onion, cut in half and then into thick wedges
1 medium carrot, julienned
1 tbs oyster sauce
2 tbs water
5 spring onions, trimmed and cut into 10 cm lengths

Method:
1. Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and mix well. Cover and refrigerate for 1 hr
2. Blanch noodles in boiling salted water until al dente (about 4 mins). Drain, refresh in cold water and thoroughly drain again
3. Trim ends from choy sum, then cut crossways into 3 and wash well
4. Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry the chicken for 1 min
5. Add mushrooms, onion and carrot, and stir-fry for 1 min
6. Add oyster sauce and water and stir-fry for another 30 secs
7. Finally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 mins, or until chicken is just cooked through and noodles are hot
8. Dish out in bowls and serve immediately

Stir-fried Noodles with Chicken and Walnut by Samantha Thiessen

Preparation: 15 mins
Cook: 15 mins
Serves: 4 - 5

2 tbsps corn oil
1 tbsp minced ginger
1 clove garlic, minced
450 gm skinless, boneless chicken breasts, cut into strips
4 spring onions, cut into 1 cm lengths
1 cup frozen mixed vegetables, thawed
1/2 cup fresh asparagus
200 gm dried noodles, boiled (use non-fried for healthier choice)
1/4 cup walnuts, toasted, chopped

Sauce:
1 1/2 tbsps Chinese cooking wine (optional)
4 tbsps oyster sauce
1 1/2 tsps sesame oil
1 can chicken broth and 1 can water (approximate 284 ml/ 10 oz can)
1/2 tsp minced ginger
1/2 tsp minced garlic
Pinch of Chinese 5-spice powder
Pinch of black pepper

Method:
1. To make sauce, combine oyster sauce, sesame oil, chicken broth, water, ginger, garlic, spice powder, pepper and cooking wine (optional), in a bowl. Set aside
2. Heat corn oil in a wok. Add minced ginger and garlic, stir-frying for 30 secs. Add chicken and cook for about 5 mins. Add the spring onions, mixed vegetables and asparagus; cook for another 5 mins. Add combined sauce and mix well

Kon Lou Mee by me

This is an easy to make kon lou mee (dry noodle)… using Wan Tan Mee which can be easily bought from supermarkets.

Pour some oyster sauce, light soya sauce, sesame seed oil and a dash of pepper into a mixing bowl. Set aside. Boil a pot of water. Dip wan tan noodle into boiling water until soft. Remove it with strainer and dip it into a pot of cool water. Remove it again with strainer and dip it again in boiling water. Remove it immediately and pour it into the the mixing bowl. Mix it all together and serve immediately.

You can serve it with vegetables or meat or just eat it plain.

Kerabu Mee Hoon by Tefal

Preparation: 30 mins
Cook: 10 mins
Serves: 4 - 5

2 tbsps oil
70 gm dried prawns, soaked in water for 10 mins, drained and pounded
1 clove garlic, sliced
20 shallots, sliced
2 tbsps bottled sambal
3 tbsps fish sauce
1 tsp sugar
200 gm fresh prawns, shelled
300 gm dried rice vermicelli or mee hoon, soaked in water for 20 mins and drained
100 gm bean sprouts, dipped into boiling water and rinsed in tap water
1 pc tau kwa, diced and fried
100 ml fresh lime juice
Coriander leaves and sliced hard boiled eggs to serve

Method:
1. Heat oil in Tefal Essencia Wok Pan and stir-fry dried prawns for 30 secs
2. Add garlic and shallots; stir-fry for 2 mins. Add sambal, fish sauce and sugar. Mix well. Add fresh prawns; cook for 3 mins
3. Place drained mee hoon in a large bowl. Add cooked ingredients, bean sprouts and tau kwa. Drizzle lime juice over and toss to mix well. Serve with boiled eggs and topped with coriander

Pork & Potato Spaghetti with Carbonara Mushroom Sauce by me

Serves: 2

1 can of Prego Carbonara Mushroom Sauce
Spaghetti for 2 person
Some minced pork
1 potato, cut into small chunks
1/2 small onion, cut into small chunks

Method:
1. Bring to a boil 1/2 pot of water, add salt and potatoes. Drained and set aside once cooked
2. Cook spaghetti as per the instruction of the box. As usual, add some olive oil and a dash of salt into the boiling water before adding the spaghetti. Drained and set aside once cooked
3. Heat up wok with some olive oil, add the onions. Once fragrant, add the minced pork. Once cooked, add the sauce. Cook for about a min and then add the potatoes. Cook for another min or 2 and it is ready to be served

Braised Ee Fu Noodles with Egg White & Crab Meat

Recipe from the Malaysian Women's Weekly

Preparation: 20 mins
Cook: 15 mins
Serves: 3

2 cups water
200 gm Ee Fu noodles
5 stalks choy sum
2 1/2 tbsps vegetable oil
50 gm pearl mushroom (or 5 chinese mushrooms, soaked in warm water until soft and sliced thinly)
3 eggs, use only the whites
50 gm fresh crab meat (taken from 1 boiled crab)
1 tsp prawn or salmon roe

Seasoning for noodles:
1 tsp salt
1 tsp sugar
100 gm chicken stock

Seasoning for crab meat:
1/4 tsp sugar
1/4 tsp salt
3 ladles chicken stock

Method:
1. Bring the water to a boil in a wok. Add the noodles and cook fro about 3 mins. Remove and set aside
2. Add the choy sum into the hot water in the same wok. Cook for about 1 min and remove. Dip into cold water to refresh the choy sum
3. Pour away water and dry the wok. Add 1 1/2 tbsps oil to the wok and heat over a medium fire. Add cooked noodles, seasoning for noodles and pearl mushrooms. Toss for 1 to 2 mins. Remove and place on a serving dish
4. In another clean wok, heat 1 tbsp oil over a medium fire. When hot, lower the fire and add crab meat
5. Add egg white and stir-fry briefly, about 30 secs. Remove. Discard remaining oil in the wok. Return egg white and crab meat to the wok. Add seasoning for crab meat and cook for 1 min. Spoon egg white and crab meat over noodles. Top with prawn roe, add choy sum on the side and serve

Cod Fish & Pork Spaghetti by me ;-)

Serves: 2

2 cloves garlic, minced
1 slice of Cod fish, cut into chunk blocks
Some minced pork
1 bottle of Prego Pasta Sauce, Traditional flavour (250 ml)
1/3 box of spaghetti
Salt
Olive oil

Method:
1. Boil a pot of water with salt. Add Cod fish chunks and let it cook. Drained and set aside
2. Cook spaghetti as per instruction on the box. Add some salt and olive oil to the boiling water before adding spaghetti. Drained and set aside
3. Heat up wok with some olive oil, add garlic and cook until fragrant. Add minced pork. Once cooked, add pasta sauce. When it started to boil, add Cod fish. Cover it for about 1 min or until the sauce started boiling. Cook for another 1 to 2 mins and it is ready to serve

Laksa

I apologized for not crediting this as I can't recall which magazine I cut it out from ;-)

Ingredients:

Grind into paste:
1/2 fist-sized galangal, sliced
1 thumb-sized turmeric
5 candlenuts
20 dried chillies, blanched
10 red chillies
2 tbsps crushed belacan
300 gm shallots
1 tbsp coriander seeds

50 gm dried shrimps, pounded
1 kg grated coconut
3 tsps salt
2 tsps sugar
300 gm prawns, for garnishing
2 stalks lemon grass, bruised
Bean sprouts
Rice vermicelli or noodles

Method:
Squeeze coconut for milk. Set aside. Add 2.5 l of water to coconut and squeeze a second amount of milk.
Boil 500 ml of water. Cook the prawns, remove prawns, shell and set aside for garnishing.
Heat 225 ml of oil in a wok and fry ground ingredients till fragrant and the oil is separated from the paste. Add the diluted coconut milk and prawn stock and bring to boil. Add the pounded dried shrimps and simmer over low heat for about 10 mins.
Add the first coconut milk and stir continuously to prevent curdling. Add seasoning and lemon grass.
Pour over prepared bean sprouts and rice vermicelli. Garnish with prawns and daun kesom

Prawn Mee Soup

I apologized for not crediting this as I can't recall which magazine I have cut it out from ;-)

Ingredients:
600 gm prawns
2 tbsps oil
4 l water
600 gm pork ribs
300 gm lean pork
2 tsp sugar
2 tsp salt
1 tbsp freshly ground black pepper
2 tbsps light soy sauce
2 tbsps dark soy sauce
Fresh yellow noodles
Bean sprouts
Kang kong (water convolvulus)

Method:
Wash and drain the prawns. Remove the head and fry with the 2 tbsps of oil till the shells turn red. Set aside
Cook the unshelled prawns in the 4 l of water. Remove when cooked and shell. Return the shells into the stock and add the pork, ribs and seasoning into the stock. Simmer over a low flame for about 1 1/2 hrs.
Strain the soup. Return the ribs to the soup and slice the pork. Cook the desired amount of noodles, bean sprouts and kang kong in boiling water. Strain and pour the prawn soup over noodles. Serve with prawns, pork ribs and sliced pork. Garnish with crispy shallots and sliced red chillies

Mee Goreng

I apologized for not crediting this as I can't remember which magazine I cut it out from ;-)

Ingredients:
2 tbsps tomato sauce
1 tbsp chilli sauce
1 tbsp soy sauce
sliced green and red chillies
5 small potatoes, skinned, boiled and cut into cubes
Oil for frying
1 onion, chopped
2 tomatoes, cut into wedges
450 gm bean sprouts
350 gm fresh yellow noodles
5 eggs

Method:
Heat oil in wok and fry the onion till soft and fragrant. Add tomatoes, tomato sauce, chilli sauce and light soya sauce. Toss in the bean sprouts and noodles and fry till evenly coated with the sauces. Add the rest of the ingredients and fry for about 10 mins. Serve hot

Mee Siam

I apologized for not crediting this as I can't remember which magazine I cut it out from ;-)

Ingredients:

Grind into a paste:
250 gm shallots
50 dried chillies
2 tbsps belacan

300 ml oil
3 tbsps dried shrimps, pounded
600 gm rice vermicelli, soaked till soft

Gravy:
10 tbsps preserved soya beans, minced
7 tbsps sugar
2 large onions, chopped finely
2 tbsps tamarind with 200 ml water, squeezed and strained
1.5 l water

Method:
For rice vermicelli, heat oil in wok and fry the dried shrimps and the chilli paste till fragrant. Add rice vermicelli and fry till it is evenly coated with the paste.
For gravy, mix all the ingredients in a saucepot and bring to boil. Simmer for 1/2 hr. To serve, prepare rice vermicelli in a dish. Garnish with fried bean curd cubes and chopped chives. Pour gravy over. Top with sambal chilli

Hot Soba Noodles with Prawn Tempura by KNORR

Preparation: 30 mins
Cook: 25 mins
Serves: 4

Soup:
2 tbsps KNORR No Added MSG Chicken Seasoning Powder
2 tbsps dashi seasoning
1.5 litre water
1 tbsp sugar

1 pkt tempura powder
6 - 8 tbsps cold water
1 cup oil for deep-frying
16 large prawns, shelled and tails left intact
400 gm soba noodles
2 stalks spring onions, sliced

Method:
1. Combine all soup ingredients in saucepan. Bring to a boil and simmer for 1 min. Turn off fire and set aside
2. Put tempura powder into mixing bowl and whisk with cold water to make a smooth batter. Heat oil in pan over medium fire until smoking hot. Dip prawns into batter and deep-fry in batches until golden. Remove and drain on paper kitchen towels
3. Bring a pot of water (about 1 litre) to a boil. Once boiling, add soba noodles and stir frequently to prevent noodles from sticking together. Once noodles are cooked, about 2 - 3 mins, pour into a colander and refresh under running tap water. Drain and divide into 4 serving bowls
4. Reheat soup and pour over noodles. Place fried prawns on top and sprinkle spring onions over. Serve immediately

Chicken Macaroni by KNORR

Preparation: 20 mins
Cook: 15 mins
Serves: 3 - 4

3 tbsps KNORR No Added MSG Chicken Seasoning Powder
3 tbsps olive oil
4 cloves garlic, chopped
1 onion, chopped finely
300 gm minced chicken
200 gm spinach, washed and chopped
6 sun-dried tomatoes, cut into strips
1/4 tsp freshly ground black pepper
100 gm grated cheddar cheese
250 gm macaroni, cooked according to packet instructions

Method:
1. Heat olive oil in pan over medium fire. When hot, stir-fry garlic and onion until fragrant, about 1 min
2. Add minced chicken, spinach and KNORR No Added MSG Chicken Seasoning Powder. Mix well for 5 mins or until chicken is cooked. Add sun-dried tomato strips, pepper, cooked macaroni and cheddar cheese. Mix well to combine. Serve at once

Seafood Tom Yam Spaghetti by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 2

1 1/2 tbsps KNORR Tom Yam Paste
3 tbsps water
3 tbsps oil
1/2 large onion, sliced thinly
200 gm prawns, shelled and deveined
200 gm calamari or sotong, scored and cut into 6 pieces
1 fish cake, sliced thinly
250 gm spaghetti, cooked
Handful beansprouts, washed
1 tbsp chopped bunga kantan (wild ginger bud)
1 stalk coriander, chopped finely

Method:
1. Mix KNORR Tom Yam Paste with water. Set aside
2. Heat oil in a pan over a medium fire. Stir-fry onion for 30 secs. Add prawns, calamari and fish cake. Mix well for 1 min. Remove, leaving oil in the pan
3. Add KNORR Tom Yam Paste mixture and cooked spaghetti to the pan. Toss until well coated
4. Add seafood mixture, beansprouts, bunga kantan and coriander. Toss again until heated through. Dish out and serve at once

Noodle Omelettes by KNORR

Preparation: 20 mins
Cook: 15 mins
Serves: 5

1 tsp KNORR No Added MSG Chicken Seasoning Powder
2 tbsps oil
3 cloves garlic, finely chopped
70 gm chicken breast, cut into strips
1/2 small carrot, shredded
8 French beans, diagonally sliced
1/4 tsp salt
70 gm glass noodles, blanched
2 stalks spring onion, cut into 3 cm lengths
5 thin omelettes

Method:
1. Heat oil and stir-fry garlic for 30 secs. Add chicken and cook for 3 mins. Stir in carrot, French beans, KNORR No Added MSG Chicken Seasoning Powder and salt. Add glass noodles. Stir-fry for 5 mins, add spring onions
2. Place 1 tbsp mixture in the centre of omelette and fold sides. Serve

Linguine Vongole by KNORR

Preparation: 15 mins
Cook: 10 mins
Serves: 4

1/2 KNORR No Added MSG Ikan Bilis cube
2 tbsps olive oil
3 cloves garlic, chopped
1 dried red chilli, sliced
500 gm clams, rinsed
150 ml unsweetened apple juice
1/4 tsp black pepper
3 tbsps whipping cream (optional)
150 gm linguine or spaghetti, cooked

Method:
1. Heat olive oil in a pan. Cook garlic and chilli for 1 min. Add clams. Stir well over a high fire, add crumbled ikan bilis cube. Pour in apple juice and sprinkle with pepper. Cover pan with tight-fitting lid and let clams cook over a medium fire for 3 - 4 mins, lifting the lid to stir the clams only once
2. Stir in the cream, if using, bring to a boil and take the pan off the heat. Serve over drained, freshly cooked pasta

Pasta with Tomato and Vegetable Sauce by KNORR

Preparation: 25 mins
Cook: 25 mins
Serves: 4

1 KNORR No Added MSG Chicken Cube
3 tbsps olive oil
50 gm each of onion, celery and carrot, chopped
250 ml canned tomatoes
2 tsps tomato paste
1 large pinch dried basil
2 cups cubed capsicum, mushrooms
150 gm cooked spaghetti

Method:
1. Heat oil in a pan. Fry chopped vegetables. Add tomatoes. Cook for 5 mins. Add 250 ml water, chicken cube, tomato paste and basil. Cook for 15 mins. Season to taste
2. Fry cubed vegetables in 3 tbsps olive oil for 2 mins. Season with salt and pepper. Pour sauce over spaghetti and top with cooked vegetables. Toss and serve