Spaghetti Bolognese

I cooked this twice last week, with a slight modifications. The first one was on Thursday & the second one was on Friday. The I cooked on Thusrday was for my husband and the Friday spaghetti was specially  made for my dearest piranhas in Klang. The ingredients for both spaghetti were slightly differed. Why? Because I used whatever I had during that time. Since the first time I cooked  was at my in laws' house and  the second time was at my parents', surely the ingredients were different.

Okey. Here's how I cooked it...Please bear in mind that this is not the original traditional spaghetti bolognese...Hahaha...I have it 'diMELAYUkan'...

My Bolognese Sauce-My husband loves button mushroom

 

The spaghetti (I tried to 'landscape' this photo, but when uploaded, it turned this way...so I just leave it)

Ingredients:

1 packet spaghetti (400 g)

2 packets minced beef (I used Ramli's, 250g each)

2 cans of button mushroom - sliced/diced

5 cloves of garlic - chopped

5 onions - chopped

A carrot - diced

A quarter capsicum - diced

3 tomatoes - diced

2 cans of Prego (Traditional)

1 spoonful chili paste

Black pepper

Salt

Olive oil/Oil

Directions:

Spaghetti

Bring the water to a boil, add salt and oil. Put the spaghetti into the boiling water. You can bend them around the saucepan once they have been in the boiling water for a couple of seconds.Taste the spaghetti after the recommended cooking time is over. When the spaghetti are to your liking, pour into a colander and rinse under water to cool it down.

Bolognese Sauce

1. Heat two spoonful oil in a large saucepan. Add in chopped onions and garlic and cook until they turn brown.
2. Add in minced beef. Fry the onions, garlic and beef until nice and crumbly.
3. Add in chili paste and Prego. Add diced carrots, tomatoes, capsicum and button mushroom.
4. Add half cup of water and let it simmer on low heat for 30 minutes to 1 hour. Stir occasionally. Season it with salt and black pepper according to your liking.
5. The sauce is ready when it has reduced, thickened and blend together.

Asam Pedas - Cara Saya

Minggu lepas, ada seorang sahabat bertanyakan pada saya resepi asam pedas. Katanya, itu lauk favourite suami, so kena la belajar resipinya. Betul juga! Kalau boleh menambat hati suami, apa salahnya....Saya bukan pandai sangat memasak, jadi bile ada yg bertanya tu, takut2 juga saya mengajar. Terus terang, resepi asam pedas asli Melaka, saya memang tak tahu....tapi inilah cara ibu saya masak sejak kami kecil lagi. Alhamdulillah, citarasa kami ni, boleh pakai gak...Kata suami sahabat saya tu, sedap. Sebenarnya, bukan resepi saya yang sedap...tapi air tangan isterinya yg sedap, walaupun pertama kali memasak lauk ni.

Ok. Bagi yang nak cuba, ni cara saya masak asam pedas. Mudah je. Tapi, maaf ye! Saya x pandai nk agak sukatan.

Bahan2:

Ikan Parang/Jenahak/Cencaru (dlm 3 potong, klu cencaru besar 3 ekor la kot)
(ada yg gunakan ikan kembong atau tenggiri, tapi keluarga saya suka 3 jenis ikan ni, paling sedap parang & jenahak)
8-10 ulas Bawang merah - ditumbuk
4 ulas Bawang putih - ditumbuk
Kunyit hidup sebesar setengah ibu jari - ditumbuk juga (kunyit serbuk 1 sudu kecik)
Cili kering yang dikisar halus (cili boh pn boleh gak, tapi tak sedap sangat)
Asam jawa
Daun kesum (ikut suka)

Cara2

Panaskan minyak. Tumiskan bahan2 yg ditumbuk tadi sampai naik bau. Masukkan cili yg dikisar, biasanya saya gunakan 3-4 senduk sbb kami adik beradik mmg sukakan kuah asam pedas. Masak sampai garing. Ambil asam jawa dlm lebih kurang segenggam, ramas dengan air, biar pekat. Masukkan air asam jawa. Kemudian masukkan ikan. Biar hingga pekat sedikit. Kemudian masukkan baki air asam jawa sampai paras yg kita nak. Masukkan daun kesum. Biarkan masak hingga pecah minyak & pekat sedikit. Kalau suka, boleh masukkan bendi atau terung & tomato.

Inilah asam pedas, cara saya. Boleh cuba & ubahsuai ikut citarasa sendiri. Ada yang masukkan sedikit halba, tapi saya x suka sbb nanti rasa pedas cili tu hilang. Selamat mencuba!