Do you know that you can make a fresh pasta dough with KitchenAid in 5 mins flat? I kid you not. Flour, eggs and if needed, a little water (if dough is too dry) or more flour (too wet), that’s it. The machine does all the kneading. How come I only know about it, like, now??? I was so ready to get my hands dirty, but hey, had I known it’s this simple, I would have made one sooner! Btw, Jamie Oliver does one with food processor, you can watch it here.
Don’t worry about les grumeaux, i.e. the lumps, they will disappear as soon as you pass them through the pasta attachment. But it helps if you use the finer flour possible. I used Type 45, under MasterChef brand. Ha!
Voila. Boil them in a pot of hot water before using.
This year’s Eid, I don’t know why I kept on thinking about my maternal grandmother. She usually made ketupat (rice cake in woven palm leaves), chicken curry, mutton curry, sayur lodeh and few other side dishes like sambal telur goreng (spicy deep fried egg) to celebrate the day. Occasionally she would send them by courier to us in Jakarta while other times she would come to visit us. She never wanted to leave her home, deep in Sumatra island, even when she needed to be taken care of. She was always an independent woman, one who wore a bright red lipstick. I used to savor her lipstick mark on my cheeks until my mom reached over and rubbed it off.
I got a lipstick mark, I was kissed, I was loved and nothing else matters.
When she was still alive, she never could stay still. She would wake up at 4am to run (even when her knees couldn’t support her anymore). She drove a boxy 4WD Daihatsu Taft when a woman driving a car was unheard of. She had a pretty successful restaurant and later a hair salon during the time men still expect women to stay at home. Many said she was a sharp business woman, but her business acumen never was passed down to the following generations. It wasn’t up till the morning of my wedding day, I was clued in to the “family secret”. That she was a mother and a grandmother to us in every sense of the word, except in DNA. Quelle horreur! Imagine the kind of scandal this was back in 1950s.
Yeah, that’s my mama. A woman of her own.
So, in memory of my beloved grandmother, the one who always told me to study hard, to go further, who left her small town to check out my university, and who always cooked all our favorites whenever we visited her, here’s Lontong with Sayur Lodeh and Sambal Telur Goreng. I miss you mama, selamat Idul Fitri!
There are several things I want to change, to fine tune.. As a start, I would have preferred the omelette to be thinner. Cooking them individually, instead of one time for two servings might work. I also want to it to be yellow-er, meaning skipping the soya sauce entirely or use really light soya sauce.
But in terms of filling my craving, this does the job really nicely. Especially since H doesn’t mind the bean sprouts at all.
.. then I shall not live in vain.
H has just returned from his work trip in Amsterdam, so obviously he has to remind me daily how he was pampered with omelet and fresh orange juice every day. I’m not interested in waking up early to make him fresh orange juice, but I can certainly improve my omelet.
So after some research (do you know there are extensive articles written on the perfect omelet???), I soon note few common things: thou shalt not brown thy omelet (duh!). Thou shalt cook thy omelet over low-medium heat. Thou shalt wait until butter has sizzled before pouring in. And it seems the key to get a fluffy omelet is to whisk it well, so well till the eggs are foamy and frothy. Mimi Thorisson even recommends 3-4 mins of whisking.
I wouldn’t go as far as separating the egg whites and the yolks, adding pinch of salt and beating the egg whites till soft peaks before adding the yolks.. It’s just omelet and obviously I don’t love my husband that much, but you’re welcome to do that if it’s your thing.
The debate usually happens on the egg mixture, should I add water/ milk/ cream to the eggs? Science claims that most of the liquid, upon touching the hot pan, will turn into steam, hence creating a fluffier omelet. But my problems with adding liquid usually lie in cooking time (by the time I need to serve, my eggs are still wet) and color (Angolan eggs are so pale). So I stick to my usual eggs-only mixture. If you prefer to, add 1 tbsp to every two eggs.
On facebook, there is a Food List Challenge that asked you how many food of the list that you have tried. Perhaps another version of 100 food to try before you die. So it was there the second time I heard about Huevos Rancheros. I don’t remember if I’ve seen it anywhere in Mexican restaurant in Asia, but anyway, I cannot claim I’m a Mexican foodie until I’ve tried that.
Well, let’s just say with the absence of Aneheim chillies or jalapeno or chipotle powder, it probably doesn’t have the same bite. But we had loads of fun eating this. Never knew sunny side up tastes so good with tomato sauce!
HUEVOS RANCHEROS WANNABE
(adapted from Simply Recipes)
2-3 tbsp OO
2 Corn tortillas
2 medium tomatoes, chopped
1/2 cup tomato pulp or sauce
1/2 medium yellow tomatoes, diced
1/2 tsp cumin seeds, pounded
1 red chili, de-seed and minced – I used Piri Piri aka the African Bird’s Eye Chili
Cilantro, chopped, to garnish
- Prepare the tomato sauce by heating up 2 tbsp OO and add the onions. Once they turn translucent, add in the diced tomatoes, chili and cumin seeds. Let it cook for a minute or so before adding the tomato sauce. Stir and season with salt and pepper if needed.
- In another non-stick pan, coat it with a drop of oil and pan-fry the tortillas on both sides. 1-2 mins each side. Set aside in an oven if you want to keep it warm.
- Working very quickly, make two sunny sides up. Sprinkle with pepper.
- Assemble by laying the eggs over the tortilla, and top with some tomato sauce. Garnish with cilantro and serve immediately.
P.S. I score 62 now. How bout you?
If it were up to me, everyday would be egg day. Sunny side up, poached, half boiled or even hard boiled egg with my beloved maggi sauce. But today is an egg day and I’m happy to report that I finally nail the art of baking an egg in a cup. Tee hee..
Runny on the inside, the bacon not too hard to chew, easy to remove from the muffin cups. In one word, divine and it looks damn inviting. This time round, I pre-heat my oven to 200 C. On average my oven loses 10 degrees every time I open the door. But when I insert my muffin tray, I lover the temperature to 175 C. Then baked for 10 mins. Voila! That simple.
BACON-WRAPPED EGG IN A NEST
(adapted from Fifteen Spatulas)
2 slices bacon
Grated cheddar – I used mature red leicester
Basil, for garnishing
Freshly ground black pepper
day-old bread, sliced and shaped in a circle to fit your muffin cup
- Preheat oven to 200 C. Spray the muffin cups with oil.
- In a non-stick pan, over medium heat: cook the bacon on both sides till it’s done but still pliable (3-4 mins each side). Do not over cook it because the oven will finish the job later.
- Lay the bacon into the muffin tray to form a nest and fill the bottom with bread. Add some diced tomatoes, crack an egg in each cup, grate some cheese on top.
- Insert the tray into the oven and lower the temperature to 175 C at the same time. Bake for 10 mins.
- Carefully remove the egg nest, sprinkle with black pepper and garnish with basil. Serve immediately.