072 - Roti John (BREAKFAST ON STEROIDS!)

So, Roti John is a breakfast food popular in Singapore and Malaysia. Legend has it, the recipe was conceived when a Caucasian male (just like Indonesians who called them ‘Bule’, locals there calls them ‘John) was requesting a meat sandwich for breakfast. Hah, if I were the locals, I’d serve him some Egg sandwiched between 2 white breads. The Locals? Nah, they’re going ape nuts by mixing meat, onion, and eggs before smashing a baguette on top to finish it off.

Results?

F*CKING. TASTY.

So here it is, ROTI JOHN.

For 1 Serving, you will need;

- Ground Meat – 100 Grams – Don’t go cheap, get a good quality meat for REAL treat.

- Eggs – 2 Whole

- Onion – ½ piece – Diced

- Baguette / Hot Dog Bun – 1 Piece – Sliced in the middle

Meat Seasonings

- Paprika Powder – ½ tsp

- Salt – ¼ tsp

- Black pepper – ½ tsp

- Garlic Powder – ¼ tsp

- Curry Powder – ½ tsp

Ready? Here We Go!

Step 1 – Heat oil in a non-stick pan on high heat. Stir fry meat, moving constantly. Add all the meat seasonings one by one while stirring. When meat turns brown, about 2 minutes, it’s done. Set aside to cool.

Hot Oil

Stir the meat quickly. This will help to prevent it from sticking

Add all the seasonings

Mix!

Lovely!

Step 2 – Crack the eggs into a bowl; add the diced onion and the meat. Give a nice mix with a fork. Set aside while you heat a small amount of oil in the pan.

Eggs

Onion

Meat

A lump of ugly mess. But it is going to be tasty!

Step 3 – Pour the mixture into the pan, just enough that it covers ¾ of the pan. Quickly put the bread in, and give it a nice press so the mixture will stick to it. Cook for 3 minutes on medium heat.

The mixture is looking lovely!

Press it down!

Step 4 – Once you see the edges started to brown, give the sandwich a flip, and toast the other side for another 2 minutes, or until it reaches your liking.

Flipped!

Step 5 – When finished, sliced into portions, give it a shower of condiments and…

Step 6 – SERVE!

And that's how you make, Roti John.

xx

063 - BUTTERED CHAMPIGNON MUSHROOM

Ever had one of those Steak dinners where the side dishes were almost as good as the mains? Well, I had, and this side dish I’m about to teach you how to cook is just that.

Meet Buttered Champignon Mushroom.

For the record, I had no clue how to make this dish in the first place. But you know, wise people say, “nothing ventured, nothing gained”. So I was mixing things up in the kitchen with some leftovers Mushroom I got lying around inside my fridge and,…voila. Here it is.

Do pay attention to what I’m about to say; the amount of seasonings shown in the picture ARE NOT accurate to the list below. Long story short, I f*ck up the amount of seasonings used prior to the photo session. But don’t worry, I’ve adjusted it, so your end product will look even better than mine!

=====================================================================

For 2 Servings, you will need:

140 grams Champignon Mushroom

1 Tbsp Butter/Margarine

Salt to taste

White Pepper to taste

1 Garlic, minced finely

¼  tsp Garlic Powder

¼  tsp Onion Powder

2 Tbsp Water

1 tsp Parsley

Oil for sauteeing

=====================================================================

Ready? Here We Go!

Step 1 – Grab a sharp knife, and proceed to cut the Mushrooms into halves and cut it again into quarters. Set aside.

Step 2 – Get a non-stick pan, heat your oil on high heat. Once smoking hot, turn the heat down a bit and put Garlic in. Quickly stir to avoid burning and add your Mushrooms. Continue stirring constantly to avoid burning. After about 20 seconds, add Salt, and stir. Add the splash of Water and cover to steam for 1 minute.

Canola Oil

Garlic

Salt

Water

Step 3 – Once all water had evaporated, add the Butter, Onion Powder, Garlic Powder, and White Pepper, quickly stir to combine. Be gentle, by this time, the mushroom had turn soft. Give this process about 30 seconds. Finish with Parsley, and you’re done!

Butter, Onion Powder, Garlic Powder, White Pepper

Parsley

Step 4 – Serve!

As you can see, I’m serving the Mushroom with a nice Striploin cooked to a tender Medium Rare (or was it Rare?). It was a lovely combination.

Give this a go!

Cheers

xx

060 - MAC AND CHEESE

I’m back people. First of all, apologize for lack of updates. You see, last week, I got a deal on airfare tickets courtesy of our recently crowned 5 star national airline, Garuda Indonesia. It was too good to miss. So yeah, I went to Singapore for a day. LITERALLY, a day. Had the first flight out, and went back on the 3^rd from last. Safe to say, I’m basically spent. Dammit.

Anyway, let’s learn how to make an easy Mac and Cheese. I love Mac and Cheese. I remember getting my first Kraft dinner Mac and Cheese. It was essentially a forbidden food in our kitchen. Why? It’s carbs and fats. It ain’t good for the body. But who am I kidding? Those things are nostalgic. It brings comfort of home to your tummy. Who am I to say no?

Here are the lists of ingredients;

=========================

For 2 servings, you will need;

180 grams of Macaroni. Don’t use other pasta, please.

50 grams of Butter

50 grams of All Purpose Flour

400 ml of Milk, cold.

150 grams of Cheddar Cheese. Grated

(optional) 1 tbsp of Grated Parmesan Cheese

Salt to taste

Pepper to taste

===========================

Ready? Here We Go!

Step 1 – Fill a pot with enough water to cook the pasta, add salt, and let it boil. Once boiling, add the Macaroni in, cook in approximately 8 minutes for al dente. Once done, strain it and set aside.

Salt

Covering helps the water to boil faster

Macaroni

Precisely!

Perfect!

Step 2 – Get a non-stick pan/pot and set the heat to medium-low, melt the butter. Once melted, add the flour and whisk vigorously to combine. The goal here is to make a Roux. Roux is a base for a lot of French sauces, or, in this case, cheese sauce. We are actually cooking the flour so there won’t be any flour taste left when the sauce is done. This should take about 3-4 minutes.

Butter

All ready to go

Flour goes in

Whisk! and don't stop!

All combined, and cooked up

Step 3 – Add the cold milk little by little while you continue whisking. The mixture will turn into lumps. BUT DON’T WORRY! They always do. Now all you gotta do is continue whisking while adding the milk constantly. When you’re down to your last pour, the mixture will be liquidy and thick enough to actually look like a sauce! Let the mixture come so a simmer on medium-low for another 2-3 minutes.

See how the milk turns the mixture into lumps?

lumps! Lumps! LUMPS~!

Weehee! No more lumps!

Step 4 – Add the shredded cheese in, and whisk to melt. Add the salt and pepper to round up the flavor, and boom. Cheese sauce is done!

Cheddar

(optional) Parmesan

Mix!

Ey ey, good lookin'!

Salt and Pepper

SEX!

Step 5 – Combine the macaroni and the sauce. Nothing else you need to do. Seriously.

Step 6 – SERVE!

Mac and Cheese is awesome. It’s a perfect food for your Sunday lunches. It taste good, and it actually make you feel good! Well, unless you’re on a diet.

Anyway, you can spice things up in a lot of way, possibilities are endless. But I like it simple like this

Cheers

xx