1)One 700g - 24 oz. bottle of tomato passata (tomato puree) or use canned tomatoes.

2) 2 brown onion

3) 3 garlic cloves

4) 2 tbs of fresh oregano (or use dried)

5) 4 tbs of virgin oil

6) 1 tsp table salt

7) Chicken seasoning powder

8) Cracked black pepper

🌜Method Napoletana Sauce🌛

Step 1: Firstly chop the whole onion finely.

Step 2: To a saucepan, add the oil on medium heat.

Step 3: Add the chopped up onion and sweat until soft.

Step 4: Add grated garlic and continue sweating for a few minutes. (Do not brown)

Step 5: Roughly chop some fresh or dried oregano and add to the onions.

Step 6: Add some chicken seasoning

Step 7: Add tomato passata (If using canned, blitz your whole tomatoes) into pot.

Step 8: Season with salt and pepper.

Step 9: Add one cup of water and simmer very gently for 15-20 minutes. Stir occasionally.

🍁Ingredients Spaghetti Marinara🍁
 

1) 180g dried spaghetti 

2) 2 tbsp olive oil

3) 2 ladle of cooked napoletana sauce 

4) 300g seafood Marinara (shrimp) 

5) 2 garlic cloves

6) 1/2 onion

7) 1/2 tsp sugar, pepper and salt for seasoning

8) 2 tbsp finely chopped fresh parsley

🐚Method Spaghetti Marinara🐚

Step1: Bring a large pot of salted water to boil. Cook spaghetti according to packet directions, but reduce the cooking time by 1 minute (because the spaghetti will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the spaghetti. 

Step 2: add 2 tablespoons of cooked napoletana sauce.

Step 3: add 2 ladle of cooked napoletana sauce.

Step 4: then, add 300g shrimp and make sure the shrimp are cooked. 

Step 5: add 1 portion equivalent to 180g spaghetti. 

Step 6: add sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.

Step 7: Serve, garnished with fresh parsley.

 

 

INGREDIENTS 

 

i. 5 shitake mushroom 

ii. 1 cup of cream 

iii. ¼ slice of carrot 

iv. ½ chopped onion 

v. 1/3 celary stem 

vi. 250 ml  

vii. 2 strands of bayleaves 

viii. Butter + flour (roux) * 1:1  

ix. ½ teaspoon salt 

 

METHODS 

 

Boil all ingredients except butter, flour and salt for about 15 minutes. After 15 minutes, turn off the kitchen and let cool first. Once cool, add all the ingredients for grinding. Then, add 1 teaspoon butter to the pan. Once melted, sprinkle with flour and beat quickly. Reduce the heat to medium. Heat the ingredients and then add the roux to the soup until the soup becomes thick. Then, add ½ teaspoon of salt to the soup to taste. Finally, turn off the kitchen and serve.

 

 

INGREDIENTS

 

i. Mesclun salad 

ii. Black olive 

iii. Stuve olive 

iv. Onion 

v.  Carrot 

vi. Tomato 

vii. Red bell pepper 

viii. Green bell pepper 

ix. Celary 

x. Dressing : oil + vinager (2:1), salt  

 

METHODS 

 

First, cut the carrot and celery of the same size. Then slice red pepper and green bell pepper. Arrange all the ingredients in one dish. Immediately before serving, add the dressing to taste and toss to combine. Serve as soon as you have tossing and dressing it.

 

 

 

 

INGREDIENTS 

 

i. 2 potato 

ii. Mayonnaise 

iii. ¼  onion 

 

METHODS 

 

Boil the potatoes about 30 minutes until the potatoes are cooked. Secondly, peel off the potato skin then cut the dice.  After that , put the potato, 3 tablespoons of tamayonnise and the ¼ onion that has been chopped. Stir until well combined. Lastly, ready to be served.

1. MASTURA BINTI MERI (H17A0090)

2. AFIDATUL IEZZAH BINTI AL-AHMADI ( H17A0007)

3. NURIZZATI BINTI MOHD ZAWAWI (H17A0245)

4. NUR SHAHIERA BINTI CHE MAT ( H17A0231)

5. NURUL SYAZWANI BINTI ABDUL WAHAB (H17A0251)

In week 5,we are learned how to make a soft roll, Pizza, apple pie and tart shell.

First menu:Soft Roll Recipe

Ingredients:

1.High protein flour: 500 gm

2.Soft flour: 100 gm

3.Salt: 8 gm

4.Butter: 80 gm

5.Milk: 250 gm

6.Sugar: 75 gm

7.Yeast:15 gm

8.Eggs:2 nos

Method of preparation:

1. Mix all dry ingredients except shortening and salt,then add in water

2.Mix at first speed for 90 seconds or until mixture forms into a ball.Add in shortening and salt.

3.Shift to second speed and knead for 8 minutes.

4.Bench rest (fermentation) for 15 minutes,then punch,scale 30 gm each and rounding into smooth small ball.

5.Arrange on baking pans and proof for 50 minutes to 1 hour or until double in size.Cover using bread canvas.

6.Bake at 200C in the oven for 10-20 minutes until the bread is brown in colour.