菌类意粉 *Fungi Pasta

马六甲有一家墨西哥餐厅，餐厅的环境不会给客人很大的压力，走的是平民路线，但食物确实是高级的享受，分量大，价钱中高。他们家的墨西哥参我都爱，其中一道非墨西哥菜单也是我很爱吃的 Fungi Pasta.

当然自己做的没有他们家的好吃，至少这还是一道很不错的意大利面。我很喜欢意大利餐，我也喜欢菇类，把两个我喜欢喜欢的东西放在一起，原来真的是有种很意外的感觉。

食材：
鸡肉菇........ 8-10 大片(撕小片一些)
大头白菇..... 3-4 颗(切片)
金针菇........ 一小把
牛奶.......... 1 杯
高汤.......... 1 碗
盐............ 适量
蒜米......... 1 汤匙
大葱......... 大1/2粒(切碎)
牛油......... 1汤匙
橄榄油...... 3汤匙
意大利面... 1 人分 
食水........... 适量

 
煮法：
1. 锅里放大概300ml 的食水，加少许盐。煮滚后加入意大利面，煮至面熟。面一熟就离锅，在意面里加如一汤匙的橄榄油，搅匀待用。
2. 先热锅然后把所有的菇放入锅内干炒，炒至菇类干水。
3. 再热锅，然后放入牛油。牛油遇热溶解后，加入剩下的橄榄油。先加入碎葱煮至软透，然后再加入蒜米炒至金黄。
4. 加入高汤，再加入牛奶。

5. 放入刚煮过的菇类。
6. 加入一些盐调味。
7. 把煮好的意面放入酱汁里捞即可。
 
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Ingredient:
8-10 pieces of oyster mushroom (shred into smaller pieces)
3-4 pieces of button mushroom (white, cut into slices)
Some enoki mushroom
1 mug of cow milk
A glass of chicken stock (liquid)
Salt
1 tbsp of finely chopped garlic
1/2 big onion (finely chopped)
1 tbsp butter
3 tbsp olive oil
Tagliatelle (serving for one)
water 

Instructions:
1. Boiled about 300ml water and cook tagliatelle until soft and tender. Remove tagliatelle from pot. Add in 1 tbsp of olive oil and mix well with tagliatelle.
2. Heat a pan and fried all the mushrooms until it turns a bit brownish. Please ensure mushrooms do not contains too much water in it.
3. Heat the pan again and melt the butter first, then follow by adding olive oil. Fried onion until it is soften, then add garlic to fried.
4. Add chicken stock and milk. 
5. Add all the fried mushroom.
6. Add salt to flavor. 
7. Put tagliatelle into the source and mix them evenly. You may then serve the pasta.

我最爱的Pasta!

马来西亚的生活让我变得懒了。小华常酸我：厨房做得那么大，什么时候煮好料给我吃？除了星期六早上必炒的面，我很少下厨了。

变懒的原因很多：工作忙、厨房热、马来西亚到处都是餐馆、马来西亚的食物价格便宜，两人煮的价钱还不如在外吃。。。。原因越多，人就越懒。

但是偶尔想念西餐。虽然在大马买原料会贵很多，但还是喜欢自己煮的白酱pasta.

一半当晚餐，另一半带到办公室当午餐。午餐能吃到自己喜欢的pasta，还真幸福！

懒人Pasta * Spaghetti With Sausages

那一天很懒动身，但又想吃意大利面，连番茄也懒得走两步出去买。省下切番茄的时间，加上热狗又很容易处理，所以就命名这道意大利面为‘懒人Pasta’。懒得煮的人，真的得可以试一试。既简单，最重要的是很好吃！






食材：
意大利面........ 1 人份
热狗................ 1 条, 切片 (普通size的需要2条)
干西芹............ 2 汤匙
罐装番茄........ 1 罐
盐.................... 适量
糖.................... 1 茶匙
蒜米................ 1 汤匙
大葱................ 1 粒 (切碎)
Cheedal 乳酪..... 依各人喜好(我本身用了3大汤匙)
水.................... 1 锅
胡椒粉............ 适量
牛油................ 1 汤匙
橄榄油............ 2 汤匙


做法：
1. 煮滚水，加盐，把意大利面条煮至软为止。煮好后，把其余的水去掉，然后备用。
2. 开锅，加牛油和橄榄油，先炒开蒜米和大葱。
3. 加入罐头番茄，用慢火煮大概20分钟。加盐、糖、胡椒粉和干西芹调味。
4. 再加入热狗，然后加入乳酪多煮5分钟。
5. 煮好了后再把(4)淋上(1)，撒上干西芹即可。


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Ingredients:
spaghetti for 1 person
1 sausage/hot dog, cut into bite size pieces (2 for ordinary size sausages)
2 tbsp dried chopped parsley
1 can chopped tomato
salt
1 teasp sugar
1 tbsp finely chopped garlic
1 onion, chopped
3 tbsp cheedal cheese (you may reduce or induce the amount)
1 pot boiling water
pepper
1 tbsp butter
2 tbsp olive oil


Directions:
1. Cook spaghetti in salted boiling water until soften but still firm to the bite. Drain and place on a serving plate.
2. Heat the pan, add butter and olive oil, then fry garlic and onion.
3. Add can tomato and simmer with medium low heat for about 20 minutes. Add salt, sugar, pepper and dried parsely.
4. Add sausages and cheese and continue to cook with medium low heat for another 5 minutes.
5. Pour (4) on (1) and sprinkle some dried parsley on top before served.

Fusilli With Hot Cajun Seafood Sauce

最近迷上了意大利餐。以前我最讨厌的就是吃pasta，因为我总觉得马来西亚外面卖的pasta 餐好难吃。过后发现到只要自己会煮，不管怎么煮都比外面买的pasta好吃很多。也许大马卖乳酪比较贵的关系吧，所以这些餐馆都不舍得在pasta 餐里放太多的乳酪。说真的，乳酪少了，就是pasta 不好吃的最大原因。

说到大马的乳酪很贵。。。没想到比我想象到的卖得还要贵！在英国卖的shreded mozarella cheese, 500g 的只卖1.90 英镑。在大马可真的找不到这个价钱呢！上回回去过年的时候，在家里弄了一个lasagna 给老爸和妈咪尝尝，买了两包shreded mozarella cheese, 每一包只有90g, 一包竟然卖RM19多！所以哦。。。能在这里煮意大利餐，就要尽量煮了。。。


食材：
双酯奶........ 250ml
意大利面.... 1人份
Parmesan 乳酪..... 3 大汤匙
橄榄油........ 1 汤匙
蟹柳............ 6 支 (2只备用；4支切薄片)
大葱............ 1 粒 (切碎)
蒜米............ 1 瓣 (切碎)
蘑菇............ 3 粒 (切粒，可以不用)
干西芹碎.... 1 汤匙
牛油............ 1 汤匙
盐................ 适量
胡椒粉........ 适量
水................ 大量

做法：
1. 煮滚水，加盐，把意大利面条煮至软为止。煮好后，把其余的水去掉。立刻把乳酪加入意大利面里，搅至均匀，然后备用。
2. 煮滚水，把2支没有切片的蟹柳烫开。
3. 开锅，加牛油和橄榄油，先炒开蒜米和大葱。
4. 加入双酯奶和胡椒粉。
5. 再加入菇和蟹柳一起用慢火焖至汤汁稍微变绸。可以加盐调味。
6. 把(5)加在(1)上，然后再次调匀它。最后把2支烫过的蟹柳摆在盘中间即可。

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Ingredients:
250ml double cream
dried fusilli for one person
3 tbsp Parmesan cheese
1 tbsp olive oil
6 crab stick (2 remain uncut, the ress slice into thin pieces)
1 onion, chopped
1 clove of garlic, chopped
3 button mushroom, cut into bite-size piece (optional)
1 tbsp dried chopped parsley
1 tbsp butter
salt
pepper
water

Directions:
1. Cook fusilli in salted boiling water until tender but still firm to the bite. Drain and add Parmesan cheese to toss immediately while pasta is still hot. Toss until cheese melt and serve on a plate.
2. Boil water and cook 2 uncut crab sticks.
3. Heat the wok, add olive oil and butter, then fry garlic and onion.
4. Add double cream and pepper to cook.
5. Then add mushroom and sliced crab stick, cook with medium-low heat until the sauce is thickening. Add some salt for flavor.
6. Add (5) on (1) and toss until even. Place 2 crab stick on top for decoration before served.

Spaghetti Bolognese

食材：
橄榄油........ 2 汤匙
牛油............ 1 汤匙
大葱............ 1 粒(切粒)
萝卜............ 1 条(切粒)
芹菜............ 1 条(切粒)
蘑菇............ 1/2 碗(切粒)
牛肉碎........ 1/2 碗
tomato puree..... 1 汤匙
罐装式的切碎番茄.....1 罐 (800g)
红酒............ 1/2 杯　　
双酯奶........ 125ml
Parmesan乳酪..... 2 汤匙　
蒜米............ 1 汤匙　
意大利面条..... 350g
胡椒粉
盐水
　
做法：
1. 煮滚水，加盐，把意大利面条煮至软为止。煮好后，把其余的水去掉，备用。
2. 开锅，加牛油和橄榄油，先炒开蒜米和大葱，再炒红萝卜和芹菜。
3. 加入牛肉煮至牛肉熟为止。
4. 加入罐装式的切碎番茄 和 tomato puree煮5 分钟。再加入红酒然后慢煮大概1 个钟。
5. 加入双酯奶和乳酪，调匀后熄火。
6. 把(5)加在意大利面条上即可。

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Ingredients:
2 tbsp olive oil
1 tbsp butter
1 onion, chopped
1 carrot, chopped
1 celery, chopped
1/2 bowl button mushroom, sliced
1/2 bowl minced beef
1 tbsp tomato puree
1 can (800g) chopped tomato
1/2 mug red wine
125ml double cream
2 tbsp Parmesan cheese
1 tbsp garlic
350g spaghetti
pepper
salt

Directions:
1. Cook spaghetti in salted boiling water until tender but still firm to the bite. Drain and serve on a plate.
2. Heat a pan with olive oil and butter, fry garlic and onion until soften, then add carrot and celery.
3. Add beef to cook.
4. Once beef is cooked, add chopped tomato and tomato puree to cook for another 5 minutes. Add red wine and stir. Simmer for about an hour.
5. Add double cream and cheese.
6. Place (5) on (1).

Lasagna

食材：

Lasagna 皮..... 4 片(盒装)

橄榄油............ 2 汤匙

牛油................ 2 汤匙

大葱................ 1 粒(切粒)，1/2 粒(切条状)

芹菜................ 1 枝(切粒)

红萝卜............ 1 条(切粒)

牛肉碎............ 1 碗(大概200g)

红酒................ 2/3 杯

Tomato Puree..... 2 汤匙

盐

胡椒粉

蒜米............... 1 汤匙

Mozzarella 乳酪..... 1 碗(丝)

番茄............... 4 粒(切碎)

面粉............... 3 汤匙

牛奶............... 300ml

叶桂香........... 1 片

Bechamel 酱的做法：

1. 把牛奶倒入锅内， 加入叶桂香和切条状的大葱。把火侯维持在滚度以下。煮好了熄火，把所有的大葱和叶桂香挑起，牛奶备用。

2. 另外热锅，把牛油煮溶了后加上面粉。要一直不停的调匀。

3. 把(1)加入(2)中，再调匀，然后用慢火煮至酱汁变稠。

4. 加入少许盐及胡椒粉。

牛肉酱的做法：

1. 热锅，加入橄榄油，然后开始炒蒜米和大葱。

2. 接下来再把芹菜和红萝卜炒开。

3. 把(2)炒匀后，加入牛肉炒至牛肉熟为止。

4. 加入番茄和Tomato Puree，调匀后再加红酒，盖锅煮至酱变稠。可以加一些盐调味。

Lasagna 皮的准备方法：

1. 煮水，把lasagna 皮一张张的那去煮至软化，备用。

整个过程的做法：

1. 烤盘里先搽上一层的牛油。

2. 把第一层的lasagna 皮盖上去，然后铺上牛肉酱，再铺上bachamel 酱。撒上一些乳酪。

3. 一直重复(2) 至烤盘被铺满为止。

4. 最后一层铺上厚厚的乳酪。

5. 先开热烤炉大概3分钟，然后用220摄氏的热度，把lagsana 拿去烤至表面稍微变金黄色即可。

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Ingredients:

4 pieces lasagna pasta

2 tbsp olive oil

2 tbsp butter

1 chopped onion

1/2 sliced onion

1 chopped celery

1 chopped carrot

1 bowl (about 200g) minced beef

2/3 mug of red wine

2 tbsp tomato puree

salt

pepper

1 tbsp chopped garlic

1 bowl shredded mozzarella cheese

4 chopped tomato

3 tbsp flour

300ml fresh milk

1 bay leaf

Directions for making bachamel sauce:

1. Add milk, bay leaf and sliced onion into pot and cook under boiling level. Once it is done, remove onion and bay leaf from pot. Keep for use.

2. Heat a heavy saucepan with butter and cook until it melts. Add flour to stir until both are evenly mixed.

3. Add (1) to (2) and stir until the sauce is thickening.

4. Add some salt and pepper.

Direction for making beef sauce:

1. Heat the wok with olive oil, fry garlic and chopped onion until soften.

2. Add carrot and celery to stir until soften.

3. Add beef to stir until it is cooked.

4. Add chopped tomato and tomato puree and stir until evenly mixed. Add red wine and simmer the pot of sauce until thickening. Add some salt and pepper.

How to prepare lasagna pasta?

1. Boil a pot of water, add pasta to cook until soften.

2. Drain and prepare for use.

Directions:

1. Spread some butter on the baking container/plate.

2. Spread the first piece of pasta on top, then follow by spreading beef sauce and bachamel sauce. Sprinkle some mozzarella cheese on top.

3. Repeat (2) until the baking container/plate is full.

4. Sprinkle more cheese on the most top.

5. Pre-heat oven for about 3 minutes, bring the baking container to oven to bake with 220 degree celsius heat, until lasagna turns to become more brownish in color.

海鲜白酱意大利粉 *Tagliatelle With Scallops in Button Mushroom & Cream Sauce

食材：

Button Mushrooms..... 1/2 碗(切片)

生瑶柱........ 1/2 碗

虾................ 1/2 碗(去壳)

橄榄油........ 3 汤匙

牛油............ 3 汤匙

蒜米............ 1 汤匙

柠檬汁........ 2 汤匙

双酯奶酯.... 200ml

意大利粉Tagliatelle..... 350ml

芹菜碎叶(干的)..... 2 汤匙

牛奶............ 1/2 杯

盐................ 适量

鸡精粉........ 少许

胡椒粉........ 适量

水................ 适量

做法：

1. 煮一锅滚水，加上适量的盐，先把意大利粉烫软，捞起待用。

2. 虾和生瑶柱可以腌上少许盐。

3. 热锅后，加上橄榄油及牛油，先炒香蒜米，再把生瑶柱炒半熟，然后加上虾与生瑶柱炒熟为止。

4. 加入button mushroom 一起炒大概一、两分钟。

5. 加入牛奶、双酯奶酯和柠檬汁。煮到汤汁便浓稠。再加上少许胡椒粉、鸡精粉、盐调味。洒上芹菜叶调匀。

6. 把少许的(1) 放在盘子上，然后淋上海鲜白酱，捞一捞即可。

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Ingredients:

1/2 bowl sliced button mushroom

1/2 bowl scallops

1/2 bowl shelless prawns

3 tbsp olive oil

3 tbsp butter

1 tbsp finely chopped garlic

2 tbsp lemon juice

200ml double cream

350g tagliatelle

2 tbsp chopped dried parsley

1/2 mug fresh milk

salt

chicken stock

pepper

water

Directions:

1. Cook tagliatelle in salted boiling water until tender but still firm to the bite. Drain and serve in plate.

2. Marinate prawns and scallops with some salt.

3. Heat the wok, add olive oil and butter to cook with medium-low heat. Fry garlic until it colored, then add scallops and prawns to stir until cooked.

4. Add button mushroom to stir for another 1-2 minutes.

5. Add milk, double cream and lemon juice and cook until the sauce is thickening. Add a little bit of pepper, chicken stock and salt for flavour. Spinkle parsley and stir until even.

6. Add (5) on (1) and toss well before served.

鸡胸奶脂意大利粉 *Fettuccine With Chicken and Onion Cream Sauce

食材：
橄榄油.......... 1 汤匙
牛油.............. 1 汤匙
蒜米.............. 1/2 汤匙
鸡胸.............. 1 个
大葱.............. 1 粒(切碎)
鸡精粉.......... 1/2 汤匙
双脂奶脂...... 150ml　
牛奶.............. 150ml
Parmesan 或 chedder 乳酪..... 3 大汤匙
意大利粉 fettuccine (加蛋的).. 450g
水.................. 大量
盐.................. 适量
胡椒粉.......... 适量

做法：
1. 意大利粉用有盐份的滚水煮软为止。过冷水，把适量的意大利粉放在盘子上待用。
2. 鸡肉腌盐和胡椒粉, 然后用牛油把它煎熟。煎熟后再切片。
3. 另外热锅，加橄榄油和牛油。把蒜米炒香，大葱炒软为止。
4. 加入牛奶、奶脂、乳酪和鸡精粉。调匀，煮至汤汁变浓。
5. 把煮好的汤汁淋在盘子上的意大利粉。再把鸡肉片摆上去。


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Ingredients:
1 tbsp olive oil
1 tbsp butter
1/2 chopped garlic
1 chicken breast, cut into slices
1 chopped onion
1/2 tbsp chicken stock in powder
150ml double cream
150ml fresh milk
3 tbsp shredded Parmesan or chedder cheese
450g fettuccine with egg
water salt pepper

Directions:
1. Cook fettuccine in boiling salted water until tender but still firm to the bite. Drain and transfer to serving plate.
2. Marinate chicken with salt and pepper. Fry with butter until cooked. Cut into bite-size pieces.
3. Heat olive oil and butter in large frying pan with medium-low heat. Add garlic and onion to fry until colored.
4. Add milk, double cream, cheese and chicken stock. Cook until sauce is thickening.
5. Add (4) on (1) and placed chicken on top before served.

火腿番茄意大利粉 *Pasta in Tomato Sauce and Ham

食材：

橄榄油........ 1 汤匙

牛油........... 2 汤匙

大葱........... 1 粒(切粒)

罐头火腿...... 1/2 罐 (可以用午餐肉取代)

蒜米........... 1 汤匙

罐头碎番茄.. 1 罐(800g)

意大利通心粉..... 450g

干芹菜........ 2 汤匙

Parmesan 或 chedder 乳酪..... 6 汤匙(削丝)

盐.................. 适量

胡椒粉.......... 适量

水.................. 大量

做法：

1. 把意大利粉放入1 大锅的加盐滚水中煮，煮至意粉软化为此。备用。

2. 热锅后，加入橄榄油和牛油。然后把蒜米炒香和大葱炒软ca为此。

3. 加入火腿炒一会儿，再加入番茄、盐和胡椒粉。

4. 用中火煮30-40分钟，煮至汤汁变浓。

5. 加芹菜和乳酪，再把意粉倒入汤汁锅中调匀即可。

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Ingredients:

1 tbsp olive oil

2 tbsp butter

1 chopped onion

1/2 ham in can (could replace with luncheon meat)

1 tbsp finely chopped garlic

1 can (800g) chopped tomato

450g macaroni

2 tbsp chopped dried parsley

6 tbcp shredded Parmesan or chedder cheese

salt

pepper

lots of water

Directions:

1. Cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a serving dish.

2. Put olive oil and butter in saucepan over medium-low heat. Add garlic and follow by onion to fry for 10 minutes, until it is soften and turn lightly brown.

3. Stir in ham, tomato, salt and some pepper.

4. Simmer for 30-40 minutes until sauce is thickening.

5. Add pasley and cheese, then pasta to stir until all are evenly mixed.