Baked Penne ala Busu

With the young guests coming over to the house last Sunday, I decided to cook baked pasta and I chose the pasta “penne” instead of the usual “elbow”.

Alhamdulillah, everyone seems to enjoy the baked penne and the young guests even requested for a second helping 🙂

Baked Penne ala Busu

Then yesterday night, my daughter told me that her all friends had requested for the recipe. So I decided to type it out here so that they can refer anytime they like.

Baked Penne ala Busu

1 pkt of penne – boil with water (sprinkle with a bit of oil), once soften, drain and wash over with cold water. Drain well and put aside.

1 big and small bottle of spaghetti sauce
1 bottle of Tostitos (refer to the pic below)
1 pkt of minced beef
4 garlic – chopped finely
2 big red onion – diced
2 stalks of coriander leaves – chopped finely
5-6 chili padi (bird’s eye chili) – cut into small pieces, more if you like it spicier
1 tbsp of mixed spiced powder
1 1/2 tbsp of sugar
salt to taste
.water
about 2-3 dash of black pepper powder (optional)

Part of the ingredients

1 green capsicum – diced, put into 1 container
1 yellow capsicum – diced, put into 1 container
4 pieces of chicken sausages – sliced, put into 1 container
enough cherry tomatoes – cut into two, put into 1 container
1 pkt of mozzarella cheese

Method:
To make the sauce

In a medium size pot, heat up and add a bit of oil to fry the garlic and onion.

Once the garlic and onion has soften (about 3-5 mins of frying), add the spaghetti sauce and Tostitos sauce.

Add about 1-2 cup of water or more depending on how thick you want the sauce to be. Stir and then add the minced meat. Let it simmer for about 5 mins.

Then add in the chilies and coriander leaves, the mixed spiced, sugar and salt to taste. If you like to add the black pepper powder, you may do so as well. Stir well.

Last, add in the sausages and let the sauce simmer for another 10 mins before you off the fire. .

To bake the pasta

Have a baking tin or bakingware ready. Spray a bit of olive oil (optional), add the pasta, the capsicums and the sauce. Mix well.

On top add the cherry tomatoes and then sprinkle the cheese. Bake in the oven for about 10-12 mins at 180 degree celsius.

Serve hot and enjoy! 🙂

Spicy Thai Style Japchae

Spicy Thai Style Japchae

I had a packet of Korean glass noodles (japchae) at home … it has been sitting in the kitchen for months … yeah! months hahaha

Today, I decided to try cooking the Japchae with a twist. I decided to try mixing it with Thai style sauce.

Unfortunately, since this is my first time trying it out, all ingredients are based on estimation. So what I’m typing out here will be just an estimation. For those who wish to try out, you will have to do it at your own preference as well.

Thai Style Japchae

250 g of Korean glass noodles (Japchae) – Boil in hot water till soft, drain and rinse with tap water. Drain and put aside.

Enough prawns,. sliced fishcakes etc (up to your preference). Blanched these before hand. Put aside. (Though I did not use any today, so mine was more of a vegetarian japchae)

1 green capsicum – sliced
1 yellow capsicum – sliced
2 tomatoes – deseed and sliced
1 yellow onion – sliced thinly
2-3 stalks of coriander leaves – chop.

Note: Optional, you can take just a bit of the stalks to add to the sauce later. (This is what I did)

Ingredients for the Thai style Japchae

For the sauce:
half a bowl of dried shrimps (soak in hot water first and once soften, drained)
5-6 garlics
5-6 bird’s eye chillies (more if you like it hotter)
3 pieces of palm sugar (gula melaka)
half cup of big green lime juice
half cup of fish sauce

Pound the dried shrimps, garlics, chilies, coriander stalks and palm sugar. Then add the lime juice and fish sauce.

Alternatively, you can add everything in a blender.

Finally, add all ingredients into the big bowl. Add the glass noodles on top of the other ingredients and pour the sauce over the noodles.

Ready to be serve.

Note: As you mix the Japchae, adjust the taste accordingly if needed.