Apple Strudel Recipe

Recently I made a trip to Bakeoven at Sri Hartamas. As the restaurant was pack that morning and it was the first time I was at Bakeoven, I thought to myself that this could be a good deal restaurant. Little did I know that almost everything we ordered turns out quite badly. I ordered myself a big breakfast while my husband ordered the fried spaghetti and apple strudel. Their apple strudel's texture was very mushy and it wasn't sweet enough. So I took the trouble to look for an apple strudel recipe online and this is what I found. I did some modification here and there, but it does taste so much better than theirs. Anyway, enough of my ranting, enjoy.

Ingredients:

• 6 cups apples, tart, sliced
• 3/4 cup raisins
• 1 lemon, rind of, grated
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 3/4 cup almonds, ground
• 8 ounces phyllo pastry, 1/2 box
• 1 3/4 cups butter
• 1 cup finely crushed breadcrumbs

Cooking Method:

1. Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
2. Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
3. Place a second leaf on top and brush with butter again.
4. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
5. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
6. Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
7. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
8. Lift towel, using it to roll leaves over apples, jelly roll fashion.
9. Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
10. Repeat the entire procedure for the second strudel.
11. Bake the strudels at 400°F for 20 to 25 minutes, until browned.

Baked Sweet Potato Recipe

Sweet potatoes, who doesn't love them. Sweet potatoes looks really ugly but they are easy to cook and they taste great. Chinese love to have them as desserts but if you are not into desserts, you may try baking them with an oven. Here is how I bake my sweet potatoes. Enjoy.

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon canola oil
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 -3 cloves garlic, minced

Cooking Method:

1. Cut the potatoes into thin wedges. Then pile them in a bowl and cover them with cold water.
2. Let it rest for 15 minutes. At the same time, preheat oven to 375 degrees F.
3. Coat a baking sheet with vegetable spray and set aside.
4. Drain the potatoes and dry them with paper towels.Press the potatoes with paper towels to remove all water.
5. Transfer the potatoes to a large bowl. Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
6. Then sprinkle with pepper, salt, paprika and cayenne pepper. Bake the potatoes at 375 degrees F for 20 minutes.
7. Turn over the potatoes. Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown. Serve immediately.

Spaghetti Sauce Recipe

Do you have a spaghetti sauce recipe? Do you like your spaghetti sauce recipe? Do you wish to have a better spaghetti sauce recipe?

If your answer is yes to all of the above questions, then I may be able to help you. It is very easy to cook spaghetti as there are many readily made available spaghetti sauces in the markets or supermarkets. But if you want to cook spaghetti sauce from scratch (which is by the way, way much cheaper), you may try this spaghetti sauce recipe. All you need are some good and fresh tomatoes and you are good to go. Remember to always start boiling your spaghetti noodles first before you proceed to do the spaghetti sauce, as the spaghetti takes a longer time to cook. If you want to save time, get the thinner ones. Here are the ingredients and the steps to take in cooking this spaghetti sauce. I hope you enjoy this spaghetti sauce recipe. I would love to know whether you like this spaghetti sauce receipt, so please drop a comment or two below.

Ingredients:

• 2 lbs Italian sausage
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1 lb thin spaghetti
• parmesan cheese

Feel free to substitute any of the above listed ingredients to suit your taste.

Steps:

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. Add onions and continue to cook, stirring occasionally until onions are softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. Stir well and barely bring to a boil.
6. Stir in red wine.
7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Penang Char Kway Teow Recipe

Malaysia has the best Char Kway Teow, or more specifically, Penang has the best Char Kway Teow in the world. Char Kway Teow literally translated to English is "stir-fried ricecake strips". This dish is mainly a combination flat white noodles stir-fried over very high heat (sometimes fried with charcoal) with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. Some also prefer their Char Kway Teow with eggs and chinese sausages. I hope you enjoy this recipe.

Ingredients:

• 200 g kway teow
• 1 cloves chopped garlic
• 2 tablespoons cooking oil / lard
• 120 g prawns, shelled but leave the tails intact
• 120 g cockles, scalded and shelled
• 80 g bean sprouts
• 20 g chives, cut into 3cm lengths
• chili paste
• 1 egg
• water
• 1 tablespoon light soya sauce
• 1 tablespoon chili paste
• dark soya sauce

Steps:

1. Heat wok with oil/lard until hot and fry chopped garlic until light brown.
2. Add prawns and cockles.
3. Push all the fried ingredients to one side and add in kway teow.
4. Stir-fry the kway teow quickly and add seasoning and chili paste.
5. Sprinkle with a little water and mix in all the fried ingredients together.
6. Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
7. Cover the egg with all the ingredients and stir-fry evenly.
8. Add beansprouts and chives and stir well. Serve hot.

Malaysia's Nasi Goreng Kampung

The main ingredient for Malaysia's nasi goreng kampung is the anchovies. If you do not see anchovies, then it is not nasi goreng kampung, it is something else. If you were to go to any Malay restaurants or hawker stalls, they normally have nasi goreng kampung as one of their mains in their menu. I didn't quite enjoy this dish at first, as the anchovies are tough when it is wet - the first time, the cook didn't do a good job. But after trying a few times at other stalls, I started to like this nasi goreng kampung. It really depends on the cook, whether he knows how to make the anchovies stays crispy. For this recipe, remember not to wet your anchovies after frying, as it will "destroy" your dish. Yes, destroy. I hope you enjoy this recipe.

Ingredients:

• 2 cups day old rice
• 1 tablespoon butter
• 2 shallots or onions , sliced and pounded
• 1/2 cup anchovies, rinsed
• 1 tablespoon soy sauce
• 1 teaspoon white pepper
• 6 bird's eye chili peppers
• 2 eggs, beaten
• 2 stalks green onions, sliced (for garnish) - optional

Steps:

1. Heat up your wok until it is very hot and add 2 tablespoons oil. Then turn the heat to low.
2. Add anchovies and fry until desired level of crispiness.
3. Add butter, onions or shallots and chili peppers.
4. Fry until aromatic.
5. Add rice and soy sauce making sure that you coat the rice well.
6. Push rice to the sides of your wok and add eggs in the middle. Add oil if required.
7. Then coat the rice with the eggs well. Add white pepper. Dish out and garnish with green onions if desired. Serve hot.