Homemade Fresh Pasta With King Oyster Mushroom

Yesterday in the mood to make fresh pasta and we had a wonderful meal. Sunday pasta night. I roast half a chicken breast the hubby and also whipped up a Japanese Potato Salad to go with the Roast meat.  For the fresh pasta recipe,I used Gennaro's recipe. I have put up the recipe for the ratio of flour and the numbers of eggs used in my previous post. I cooked a simple one by simply sauted lots of garlic slices, add in slices of King oyster mushrooms with olive oil, add in mixed herbs. Once aromatic, add in the cooked pasta and give it a quick stir. Add in the water used to cook the pasta to have a thicken sauce. Add a tbsp of oyster sauce for taste. Dish up and serve with side dishes  of  Roast meat and Japanese Potato salad. I will post up the recipe for the Japanese Potato Salad in my coming post. Stay tuned for it. The most delicious potato salad I have made. The hubby loves it and had servings after servings of the pasta and salad. Our happy Sunday meal.

 

fresh pasta with any mushroom with taste as good, for today I used King oyster mushrooms

love the texture of real Italian Pasta somehow homemade is our preferred choice if I am not lazy to make them

For the recipe on how to make your own Italian fresh pasta check out Gennaro's YouTube channel.

Homemade Fresh Pasta

My Sunday happy hour is making fresh pasta from scratch. Manually cut as I am too lazy to clean up the pasta maker after use 😜 also I like rustic looking pasta and also it's been a long time since I last used the pasta drying rack which I bought during the first MCO time . I used Genaro's recipe which is foolproof. Easy to make too.

for thickness -once you can see your fingers thru the dough sheet, it is ready for cutting

the best flour to use for dusting the dough is Semolina flour

resting the dough for an hour before rolling 

this is the flour used for making fresh pasta '00' flour and semolina flour

Dough Ingredients is for 4 person - I halved the recipe for the 2 of us.

150gm '00' flour

50gm semolina flour

2eggs

Check out Genaro YouTube channel for method

Fish Head Noodles Soup

Lunch is Fish Head Noodles Soup...So blessed to have one last fish head in the freezer...my mind works overtime. Told the meat eater, let's have fish head noodles soup for lunch. He said no problem as long as I pick the bones for him. So I gave him the meaty part. That's how much his wifey loves him 😜. I tried to replicate the taste from the famous fish head noodles stall and also our favourite. Taste is almost there but my soup is not milky in looks coz I didn't boil the fish bone long enough. The soup comprises of fried fish head ( I kept the meaty part last) Napa cabbage, tomato preserved salty Vege,  sour plum, and Chinese rice wine. Lunch taste good when one is exceptionally hungry.

I am so proud of myself, taste good even the meat eater says it is good

deep fried fish head pieces till cooked and lightly  brown and crispy 

Coat the fish head pieces with corn flour

before frying

even after a month in the freezer

it is fresh looking

Ingredients for the Fish Head Soup

1 medium sized fish head -cut into 6 pieces - season with salt and pepper and coat with corn flour

1/3cup chopped salted vegetable

A few Napa cabbage leaves- cut 1/2 inch length

1 pickled sour plum

1large tomato - cut into wedges

a drop of sesame oil - optional

3 slices of ginger

A  tsp of Chicken powder seasoning

3 tbsp of Chinese rice wine 

Oil for deep frying

Method:

1.Heat up enough oil for deep frying. Once it is hot, add in the coated fish head pieces and deep fried till cooked and lightly brown . Dish up and place them on paper towel to drain off excess oil. 

2.Heat up 1000ml water in a soup pot. Once water is boiling, add in ginger slices , the boney part of the fish head and put aside the meaty part. Boil for 30 mins, add in salted Vege, sour plum, tomato, Napa cabbage , close lid and let it simmer till the Napa cabbage has soften. Add salt to taste, a drop of sesame oil if needed.  Add in Chinese rice wine and serve as a stand alone fish head soup or go with noodles of your choice. Garnish with spring onions or Chinese parsley.

Silken Tofu With Hot Sizzled Soy Sauce Garlic Oil

Silken Soft Tofu with lots of homegrown spring onions as toppings . Pour over the the spring onions topping with hot soy sauce garlic oil and garlic crisps .So aromatic. A truly easy peasy kind of food that can be whipped out within 20mins.

Ingredients

One block of silken soft tofu

Chopped spring onions - 2 stalks

To make Hot soy sauce garlic oil

3 cloves of garlic - chopped

3 tbsp soy sauce

3 tbsp of light soy sauce

3 tbsp olive oil 

First steam the tofu for 5 mins. Take out and drain off excess water. Add chopped spring onions on top as toppings. Prepares the hot soy sauce garlic oil by first frying the chopped garlic in olive oil till light golden color and crispy. Off heat and quickly add in soy sauce to sizzle . Then quickly pour over the spring onions topping. Serve immediately. Enjoy!

Ikan Pari Assam Pedas

Tonight's one dish meal...Ikan Pari Assam Pedas with Tean's Gourmet Paste. I really have to thank my gal in Melbourne for the intro. Teaching the mommy to make life easier 🤣And the taste is quite authentic too. I have tried their Chicken Curry Paste and this Assam Pedas so far.  With this store bought ready packed paste, cooking this dish is do easy. Just follow the instructions on the back of the package and dinner can be served in less than 35 mins.  

ready packed paste makes cooking this dish so easy

I added Bunga Kantan and Daun kesum for deeper flavour though the paste already has the bunga and daun

The paste smells so good

Just have to add Ikan Pari ( Ray Fish) okra, tomato, Daun Kesum ( Vietnamese Coriander) and Bunga Kantan( Torch- Ginger Flower)

Raisin Bun

These raisin buns are soft and fluffy. It has become our favourite homemade buns since I made the buns for Easter Day. I used back the same recipe since it is so good and not that difficult to make. Hubby requested and as many of my friends knows that his wish is my command . Deep down I am happy as I know I will have fun making them. We had them for our tea time with home brewed coffee. Seriously, the aroma of freshly baked buns and brewed coffee is truly intoxicating. 

the aroma of freshly baked buns

is truly intoxicating

Proof buns are ready for the oven

one load of the recipe can make 10 pieces of buns

by looking at the dough, you will

know whether the bun will soft and fluffy

the dough has risen double after an hour

the dough is slightly sticky but 

do not add extra flour

the bread flour I used is the Japanese

High Protein Pan Syokuinin, my favourite bread flour for now

Raisins Bun

Ingredients

(A)

300gm high protein flour

100 gm raisins

1 egg

1 tsp salt

(B)

5gm instant yeast

150 ml warm milk

40 gm castor sugar

(C)

30gm unsalted butter ( room temp)

Method

In a bowl ,mix ingredients (B) together and leave in bowl for 5 mins till frothy.

Place ingredients A in a mixing bowl. Add in milk mixture to (A) and using a electric mixer with a dough hook, mix till all the ingredients are incorporated and become a soft dough. Add in butter and continue to knead till butter is incorporated into the dough.  Take out dough and gently knead again till dough becomes lighter. Place the dough in a bowl and leave to proof for an hour till it doubles in size.  Knock down dough and divide dough into 10 equal portions. Shape into round balls. Place in greased pan and leave to proof for 30 mins. 

Once the buns have risen, bake them in preheated oven @200c for 35 mins till golden brown. Take out and brush butter on surface of bun.