Chicken Butchery - Video Tutorial

So.. My menu for dinner at home almost at least once a week is chicken. We bought this big bag of chicken clubs and just use it when we want. The thing is I want to use the drumstick and the thigh separately so I need to split it off all the time.

Most of the time I just use force to crack it to two, but then again found this brilliant video from Chef Tomm about how to cut chicken easily. The one part that really useful for me is around minutes 7:21. Damn, he sure makes it look sooo easy..

I hope you got some input from the video.. oh boy, sure I did..

Beef Lasagna

Last night, Mr. B suddenly asked for Lasagna as the menu for dinner. I made one few weeks ago, but I wasn't satisfied with how it turn out. So when he asked, I took it as a way to redeem my self. The basic recipe I used was the same recipe as the first one, but now I added confidence as the main ingredients and some changes that I feel fit.

Basic Ingredients:

• Lasagna Pasta 250 gr.

Red Sauce Ingredients:

• 2 tablespoons olive oil,
• 1 clove garlic - chopped,
• 1 onion - diced,
• 500 g minced meat,
• 1 carrot - diced
• 1 can of crushed tomatoes (400g) - I use a hand-blender it so the big tomato chucks got crushed and turned to soft tomato sauce,
• 3 tablespoons of tomato puree,
• 4-5 tablespoons of tomato sauce,
• 1 teaspoon oregano,
• 1 teaspoon basil,
• 1 teaspoon salt
• 1 tsp sugar,
• 1 teaspoon pepper

White Sauce (Béchamel Sauce) Ingredients:

• 50g butter,
• 3 tablespoons flour,
• 500 ml milk,
• 125 grams of cheddar cheese that has been grated,
• 1/4 tablespoon pepper. 

Topping Ingredients: 

• 150 g grated mozzarella cheese,
• 1 teaspoon oregano, 
• 1 teaspoon basil 

Methods: 
Preheat oven to 180 degrees.
First we make a red sauce (bolognese sauce):
Heat oil in a pan, then add the garlic. Saute garlic until fragrant
Then continue with the onions. Saute until onions are wilted and then enter the minced meat.
Put the carrots in and mixed it all together.
Season it with the oregano, basil, pepper and salt.
Pour the crushed tomato, mixed it well.
Add tomato sauce. Taste until you satisfied. Then add the tomato puree.
Taste everything and when it's done put it aside and let it cool.

Then it's time to make the white/Béchamel sauce:
 Heat the butter into the saucepan.
Once it melted, pour the flour and stir until blend through.
When it was mixed, pour the milk. Add the pepper.
Finally add the cheddar cheese into the batter, and continue to stir it until thickened.
Taste it and when you done, let it cool down.

Time to organize both sauces and the lasagna into the baking dish. Begin the bottom layer with few lasagna plates. Then followed with the red sauce, next white sauce and then layer it with lasagna again. Make sure to finish the surface with the white sauce on top. Sparkle the mozzarella cheese - covering everything, add oregano and basil. Baked the lasagna for around 30 minutes.

Result:

Practice makes perfect... This time around I know what I need to do and in the end I really satisfied with the result. On my first try, I didn't use the tomato sauce and just relied on the crushed tomatoes. So it ended up tasted a bit sour. But now, because of the tomato sauce (I used Heinz tomato sauce), it had a nice sweetness in it. I also add some carrots to add some textures and flavor.

About the lasagna plates, last time I boiled it first but then it got stuck together. So now I just let it be as it is, because I read that lasagna plates now days are already pre-cook. So you don't need to boil it anymore. I don't know if it's true or not. But as far as I saw it yesterday, when it finished the lasagna was soft and cooked through.

Difficulty Level... 7/10.. It took a lot of effort. 2 different sauces and then need to layer and bake it quite a handful. But for me, the stuff you need to really pay attention to are the sauces. Just make sure it taste good then I think you are aiming for a success..

Frozen Cheesecake

Last weekend, out of nowhere Mr. B suddenly asked for cheesecake. I was pretty shocked because yeah, my cooking skill still on level 1. So he browse around and found this frozen cheesecake recipe and it said you don't need to bake it. Sounds like a brilliant idea for me..

The site is a swedish site, so I just copy paste it to english here..

Ingredients:

• 4 eggs - separate the egg yolks and the whites
• 2 dl of granulated sugar - 1 dl weighs about 90 grams
• 400 g of cream cheese
• 2 teaspoons of vanilla sugar -It can be costly and difficult to obtain outside Europe, but can be simply made at home. Sometimes it can be replaced with vanilla extract, where one teaspoon equals one package. However, when it is needed as a topping, vanilla extract is unsuitable. -source: wikipedia
• 4 dl whipping cream
• 6 pieces digestive biscuits

Methods:

• Prepare a round springform pan with 24cm diameter.
• Crumble the digestive biscuits in the bottom of the pan.
• Beat the egg yolks with sugar until fluffy.
• Mash the cheese and mix in into vanilla sugar.
• Stir them (the cheese+vanilla sugar) together with the egg yolks+sugar mixed (preferably in a food processor or with electric mixer).
• Whip the cream in another bowl.
• Mixed it together with the egg+cheese batter.
• Beat the egg whites hard and stir gently into the batter also.
• Pour batter in the pan and place in freezer overnight. 
• Pull out and let it be in room temperature one hour before served.
• Decorate it with icing sugar or fresh fruits.

Results:

8 - 10 portion.

I really love it. The texture was super soft and not heavy. It was almost like an ice cream cheesecake instead of cheesecake.. cake. But I think it tasted a bit too sweet and it needed more biscuits on the layer underneath it. If I'm gonna make this again (which I think I will because it's actually quite easy) I will put less sugar (not the vanilla sugar). 

Difficulty level... around 70 from 100... From separating the eggs to deciding how soft the mix should be.. Separating the egg is the hardest part for me. But in the end when you actually make it, you will know how it supposed to be.. 

Chicken Tetrazzini

Mr B, my hubby.. bought me recipe books just before we moved. So now I have books filled with gratin kinda dish, sup dish, and asian dish (including Indonesian - yeaaay). After looked around throught out the books, he finally decided that he want me to try a recipe called Kyckling Tetrazzini or basically Chicken Tetrazzini in English. So with no further adieu.. let's start cooking..

Ingredients:

• 200 g Spaghetti
• 75 g butter
• 1 carrot - diced
• 1 dl all-purpose flour
• salt and pepper
• 4½ dl chicken broth
• 4½ dl milk
• 450 g chicken that already being slight fried or boiled, then diced.
• 125 g cheddar cheese - shredded.

PS:

• I added 3 champion mushrooms that I diced to the ingredient mixed. We bought too much of it, so we decided to add it.
• dl is deciliter

Methods:

• Preheat the oven to 175 C
• Boil the spaghetti according to the directions on the box. But I usually just boiled it for a few minutes in a boiling water with some salt and oil until the spaghetti is tender but not too soft.
• Boil the carrots and mushrooms for 5 minutes.
• Melt the butter in a saucepan, then add flour and stir until it forms a smooth dough.
• Pour in the chicken broth and then the milk into the dough. 
• Mix all until it boiled and thickened.
• When it does, put the spaghetti and the carrots+mushrooms into the sauce.
• Season it until satisfied with the flavor.
• Pour the spaghetti and sauce into the baking dish. Sprinkle the cheese evenly on top.
• Bake until the cheese started to brown.
• Let it rest for a while before served.

Result:

This dish was one of the first dish I made in my own kitchen. So it was filled with little disaster. Like when we made the white sauce (which after a while, I found out that it actually called Béchamel sauce), Mr.B gave me the ingredients that he already measured. When I melt the butter then added the flour, I noticed that the flour seemed to be too much, compared to the butter. But we kept going, with the result of the butter and flour mixed turn into bread-crumbs-looking dough. Good thing we finally made a new batch, and actually followed the measurement on the recipe. Turn out it wasn't that hard.. *smug* Just make sure you stirred the butter and the flour all the time and the measurements are correct, than it should've been no problem. I also noticed that to make the sauce thickened, it might took a while. I always used the medium heat because I was afraid I will burn the milk or the flour. So yeah.. just be patient with stirring the sauce.

About the taste, it's almost like a macaroni schotel, the different is that this one tasted more creamy, while macaroni schotel have a more distict taste, maybe that because of the nutmeg..

Difficulty level.. the hardest part is making the béchamel sauce... It's pretty "scary" in a way.. added that I failed on my first try. But when you got pass that.. it only about adding stuff and baked it.

Chicken Mozzarella

Few weeks ago, I bought mozzarella cheese.. just because I can.. After a while it just sat there in the refrigerator being forgotten. Then Mr. B, my hubby told me to make something with it before it got expired. So yeah.. browsing around and I found a lot of dishes I can use with it. The problem is.. I got the fresh one (the ball shape), while they mostly asked for the shredded one.

After few website (which made me forgot which one to link it here), I found one recipe that look easy enough for me to follow. So here it is...

Ingredients:

• ½ cup of milk. 
• 3 pieces of chicken fillet that has been pound to ½ inch thick. 
• 1 can of crushed tomatoes. 
• 2 tablespoons olive oil. 
• 1 tablespoon fresh parsley. 
• 1 teaspoon dried basil.
• 1 teaspoon dried oregano. 
• ½ teaspoon garlic powder.
•  black pepper. 
• 200 g fresh mozzarella. 

Method: 

• Dip the chicken fillets with milk, pick up and make sure the rest of the milk excess is gone.
• Cover the chicken fillets with bread crumbs, then put it on a plate and make sure it doesn't go on top of each other. Refrigerate for 30 minutes.
• Heat up the oven in 190 C.
• Cover the baking dish with vegetable oil.
• Pour 1/3 of the crushed tomatoes to the baking dish. Spread it evenly and let it aside for a while.
• Heat a pan, add 1 tablespoon of olive oil.
• Fry the chicken fillets until browned. Attention: only turn the fillets 1 time.
• After it finished, put the fillets on the baking dish and make sure they have enough space within each other.
• Pour the remaining crushed tomatoes over the fillets.
• Season it with parsley, basil, oregano, garlic powder, salt and black pepper. I did it over every fillets.
• Cut the mozzarella into small pieces, then sprinkle it above the fillets.
• Bake in the oven for 15-20 minutes until chicken are cooked through and the mozzarella melts and start to browned and form small bubble.
• When it's done. Remove from the oven and let the cheese rest for about 5 minutes before serving.

Results:

At first I'm not sure about the taste because it only got seasoned on the top part and right before it got baked. But surprisingly it came out really good. I love the basil with the chicken and the tomato sauce. I think the basil gave a power punch to it. The sauce it self still tasted fresh and light. Super yummy..

Difficulty level of the dish... I think it's still easy enough. It's quite a hand full that we must browned the fillets on the pan first then baked it but the rest was pretty much as it is.. Just sprinkled stuff then it's done.. So yeah.. no complaints here.. ^_^

Basic Knife Skills - Video Tutorial

Been browsing around on how to cut/dice/chop stuff nicely, and I found this tutorial by Chef Tomm which I think is really good. He gave a lot of good info about all the stuff needed to know to use a knife properly.

Hmm... this video just makes me want to chop something... off to the kitchen then.. 

Macaroni Schotel

Today's recipe is actually my first food ever I made on my own kitchen here in Sweden. I got this one from my mom. This dish is one of my favorite since I was little. I always think that my mom makes the best macaroni schotel.. ever... So yeah, even though it's been a while since I ever tasted it, I always remember the taste. When she told me through Skype, she didn't mention how much every ingredient should take. So I just searched around and just write down the one people mostly post.

So.. here are the ingredients..

• 250 g Macaroni
• ½ large onion, diced
• 1 can of corned beef --> you can substitute it with chicken if you want to, just boiled the chicken then shred it to small pieces.
• 400 ml of milk
• 3 eggs
• salt, pepper, and nutmeg powder
• parmesan cheese to taste.

Method:

• Heat up the oven on 225 C.
• Boil the macaroni according to directions on the package.
• Saute the onion in butter until slightly wilted, then put in the corned beef.
• After both the onion and the corned beef mixed evenly, mixed in the macaroni.
• Pour the milk in and mixed all evenly.
• Seasoned with salt, pepper and nutmeg to taste. This is the last time you can season the dish, so make sure you got it right.
• Remove from heat and stir until the smoke gone.
• Scramble the eggs on a bowl, pour ½ of it to the macaroni+corned beef mixture.
• Mixed everything then put in on a baking dish. First put half of the mixture, then put parmesan cheese until covering it all. Pour the rest of the mixture and cover it again with parmesan cheese.
• The last step is to pour the rest of the egg evenly over the whole dish.
• Put it in to the oven and bake until the top start to browned.
• When finish, pull it out from the oven and let it rest until a bit cold (but still warm) before serving. 

Result:

Flavor wise I believed I was spot on.. it tasted like what my mom would've made. It just that I didn't manage to make it look like what it supposed to be on the upper part of the dish. I think that because I put cheddar cheese on it (which was not on the ingredients list). But yeah it still tasted good.. so I'm satisfied.. ^__^

Shrimp and Spaghetti Aglio Olio (Garlic & Oil)

Back in Jakarta, one of my favorite restaurant called Pancious served a dish that I love so much. It was a spaghetti without any sauce, filled with meat and just packed with flavors. Since I moved to Sweden, I rarely eat out in a restaurant. It just cost insanely expensive here compared to Jakarta.

The thing is, I didn't know what kind of dish it was before so I can't look it up.. So I asked my sister and she said "Uh.. it's Spaghetti Aglio Olio.." ahaa... Now I know.. Btw, Spaghetti Aglio Olio means a spaghetti that cooked with garlic and oil. Let's go to google then.. After browsed around, I found this recipe. Too bad I forgot from which site I got it.

Ingredients:

• 2 serving size of spaghetti. --> I never really measure how much
• 2 tablespoons butter
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• shrimps that already peeled and cleaned. The amount is pretty much up to you.
• salt & pepper
• 2 tablespoon of parmesan cheese
• oregano

Method:

• Cook spaghetti according to the package directions.
• Heat butter and olive oil.
• Saute garlic until browned, set the onions aside.
• Using the garlic oil, cook the shrimps.
• Put salt & pepper to taste.
• After the shrimps change color, put the spaghetti, oregano and parmesan cheese in and mixed it all together.
• Sprinkled some parmesan on top when it finished.

Result:

It's one of my favorite too now, because it's really easy to make. It might tasted a bit dry at first for anyone who used to have a lot of sauce in their spaghetti (bolognese & carbonara are the most common spaghetti sauces in Indonesia). But then you just got all the flavor there.

About the measurement of the ingredients, I usually just think about how much I want to eat and just modified the recipe following the amount of the main ingredients.. in this case are the spaghetti and the shrimps. For me even though the recipe said 3 tablespoons of olive oil, but if I think it's not enough then I just add it little by little until I think it's right. In the end for me it's all about personal taste..

Fried Chicken in Sweet Butter Sauce (Ayam Goreng Mentega)

 Yeaaaay .. The first post ...

For dinner last night, I tried the recipe that my mom gave me. Actually at first I was thinking on making a chicken with sweet and sour sauce, but then I realized I forgot to buy the tapioca flour. At first I thought it's the same as cornstarch... turns out its not.. well my bad.. :P .. 

Ingredients:

• 2 chicken fillet
• 2 tablespoons of lime juice
• 1 teaspoon salt
• 1 onion
• 1 teaspoon minced garlic
• 3 tablespoons worcestershire sauce 
• 2 tablespoons sweet soy sauce
• coarse black pepper powder 

Method:

• Marinate chicken with lime juice and salt for 1 hour
• Boil the chicken on a pan with not too much water until slightly soft, chill.
• Fry until browned, set aside.
• Heat 5 tablespoons butter, sauté garlic until golden & dry. Remove from the pan and set aside.
• Enter the onions, stirring until wilted. Remove and drain.
• With the remaining oil, put worcestershire sauce, soy sauce and pepper. Bring to a boil.
• Add chicken and fried onions.
• Stir well, remove from the heat.
• Pour into a serving dish, sprinkle the minced garlic.
• It fits perfectly with rice. 

Result:

On the actual recipe, they say use a whole chicken that have been cut to small parts, but then I decided to use chicken fillet instead because it's easier to prepare since I'm super new in the kitchen. I just cut the fillet to medium size chunks and  marinated it briefly. After that I boiled chicken in the skillet until tender little bit when I pressed the chicken. After I think that the chicken was almost cooked, I lift it and then I cooked it again in the skillet until it begins to brown.

For a newbie like me, it actually needed too much steps to cook the chicken, but in the end it actually paid off. The chicken although it's been cooked 2 ways still soft and juicy. It got a little bit of sourness from the lime combine with the sweetness of the sauce. 

It have become me and my husband personal favorite dish now. It felt like I'm home every time I have it.