Tag Archives: recipe

How to : Mushroom Risotto

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Just another dish I learned to cook to feed Fatty and I during my stay in Melbourne.
Quite an easy dish but a little patience is needed.


#1 Ingredients.

A can of campbell chicken broth
1/2 cup of Arborio rice
Garlic
Cuttlefish
Mushroom
1/5 cup of White wine
Mixed herbs
Butter
Olive oil
Salt and black pepper to taste


#2 First, you melt the butter in a saucepan. Stir in garlic and saute until fragrant.


#3 In a saucepan, warm the chicken broth.


#4 Add in cuttlefish…


#5 and mushrooms and cook until soft.


#6 Add in Arborio rice and coat it with olive oil for about 2 minutes. When the rice has taken on a pale, golden color, pour in the white wine and constantly stir it until the wine is fully absorbed. Add 1/2 cup by 1/2 cup of broth to the rice, and stir until the broth is absorbed. Stir continuously the entire time until the rice is al dante or for about 20 minutes.


#7 Stir in mixed herbs and parmesan cheese if you wish. Finally season with salt and pepper to taste.


#8 Final product of my mushroom risotto.

I would prefer using chicken than cuttlefish but that’s what I’ve got in the fridge at that moment, so cuttlefish it is.
I was also stingy on my mushrooms and next time I’m gonna try mixing different types of mushrooms.

Chopped garlic, mushrooms, meats, or even shallots, you can add in base on your preference.
Have fun cooking! :)

How to : Japanized Pasta

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This was one of the first few dishes that I learned when I was at Melbourne.
This is also one of Fatty’s favorite dish, he loves it. :D

Think of Japanized pasta as Pasta Zanmai’s pasta and you will get the picture.
Taste incredible while it’s incredibly easy to make, this is a winner.


#1 Ingredients.

Minced garlic
Spinach
Matsutake mushroom or you can use mix mushrooms depending on your liking
Mussels
Mentsuyu sauce
Japanese sesame dressing
Spaghetti


#2 Bring water to boil, add in vegetable oil, salt, and spinach. Do the same for spaghetti on another pot.

Was supposed to use bacon but since I had mussels around, so I substitute it with mussels instead.
When spinach is soft, bring it out from the pot.
Cut spinach and bacon equally.


#3 Add in olive oil into pan, follow by minced garlic, mussels (bacon), mushroom, and spinach.


#4 Saute for a while before pouring pasta into the pan. Next add in mentsuyu, probably about half a cup.

It is entirely up to your preference as to how much mentsuyu to add in but do it the wet style and pour in more.
Finally add in Japanese sesame dressing as per your liking too.


#5 Boil yourself a hard boiled egg and add it on top of your pasta.

Feel free to add in chili flakes and dry seaweed if you wish, definitely taste better in my opinion.

So if you’re wondering what Mentsuyu is, it is a soup base or soup stock mostly use for udon or soba.
Buying Mentsuyu in Melbourne was as easy as pie, I could easily grab one from Asian grocery store.
But back here, it took me awhile to finally found it. Forget about supermarkets like Giant and Jusco unless I carelessly skipped the bottle of sauce.
I’m not sure where else have it but I bought mine from Empire Shopping Gallery’s supermarket for about Rm15 per bottle.

If you ever try it, let me know if it’s good. :)