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Simple and hearty meal in a flash.
Sharing with you a family favourite!

ASIAN AGLIO OLIO
4-5 pcs Garlic
3 pcs Chilli Padi
2 pcs Portobello Mushrooms
4 Prawns
Curry leaves, without the stalk
Boiled linguine / spaghetti
Salt
Black Pepper

One of the easiest meals to whip up. You may use any type of meat, sausage, mushrooms or seafood for this. Perfect for clearing out your fridge to masak campak-campak!

Shiitake mushrooms are recommended for an even more Asian umami taste.

From my family to yours, hope you enjoy it!

#chefsarahcooks #chefsarahatwork #asianaglioolio #aglioolio #cheflife #cookingfromtheheart #recipe #easyrecipe #quickmeals #accidentalrecipe

Not your typical Aglio Olio. Something I came up with when we ran out of parsley one day. Went out to my garden in search of what I could use, saw a huge bush of curry leaves and grabbed a bunch to complete my task of making dinner.

What started out as a variation of the original in order to make do with what we had, is now my family’s favourite. Chef Siti Mastura can’t get enough of this!

Quick, simple and very satisfying indeed. How about some home made lunch in the office tomorrow?

#chefsarahcooks #chefsarahatwork #asianaglioolio #aglioolio #cheflife #cookingfromtheheart #recipe #easyrecipe #quickmeals #accidentalrecipe

Monday meal prep:
Sharing with you my beef lasagne recipe, which I recently did a live demo of on Facebook for @appliancesonlinesale using Brandt and De Dietrich appliances.

This recipe makes the sauces from scratch: Ragu and Bechamel ✌🏼

Make a big batch and freeze for lunches and dinners on days you want a fuss-free meal!

BEEF LASAGNA:
Ragu sauce:
1/2 no. Yellow Onion, diced
1 no. Carrot, diced
2 nos. Celery stalks, chopped
4 cloves Garlic, chopped
300gms Minced Beef
1tbsp Tomato Puree
400gms Plum Tomatoes in Tin
80ml Beef Stock
Dried Oregano
Salt
Pepper
Sugar

Bechamel Sauce:
25gms Unsalted Butter
25gms Plain Flour
300ml UHT Milk
60gms Cheddar Cheese, Shredded
30gms Parmesan Cheese, Grated
Pinch of ground nutmeg

6 lasagna sheets
Shredded Cheddar Cheese

METHOD:
1) To make Ragu Sauce, heat up saucepan and add olive oil. Brown the minced beef and allow juices to simmer.

2) Add in chopped garlic, onions, celery and carrots. Cook till soft.

3) Add in tomato puree, plum tomatoes, beef stock and bay leaf. Allow to simmer while stirring occasionally.

4) Season with salt, pepper and sugar to taste. Add in dried oregano and set aside.

5) To make Bechamel sauce, heat up saucepan and melt butter. Stir in flour and continue cooking.

6) Using a whisk, add in milk and stir to prevent lumps. Add in cheese, nutmeg and season to taste.

7) In a casserole or ramekin, layer sauces and lasagne sheets alternately. Top off with shredded cheese and bake at 180degrees Celsius for 30-45mins till golden brown.

Serve warm and enjoy!

#chefsarahcooks #cheflife #bakingwithbrandt #recipe #cookingmadeeasy #lasagna #pasta #globalknives #sanremo #brandt #dedietrich