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Category: homemade

  • Bacon Mac n Cheese Galore!!

    So over the weekend, I tried to do dinner for my family at home, so what more would fill up em tummy with a good old mac n cheese.

    So here are  the ingredients I’ve used for me recipe:-

    – Cheese
    – Butter
    – Flour
    – Carrots
    – 3 types of shrooms (crab, oyster and buttons)
    – Bacon
    – Fresh basil leafs
    – Macaroni
    – Onion
    – An Egg
    – Salt
    – Milk

    (below followings are from Masterfoods)

    – Italian herbs
    – Peppercorn
    – Chili flakes
    – Thyme Leaves
    – Garlic Granulated

    Firstly I boiled the macaroni roughly around 5 mins in salted  boiling water with at least a tablespoon.

    While boiling the macaroni, I’ve prepared the shrooms, carrots and diced onions by shredding and washing em up individually. (I did boil the shrooms a short while for 5 mins too)

    The next step, was to stir fry the bacon, using butter as the base for cooking the bacon and a little dash of peppercorn and thyme leaves.

    hmmmm yummy (slice it up a lil, so can be smaller pieces) would love it to be more crunchy… but oh well cant complain since it’s bacon.

    Okay… sauce time, so in goes 1/2 of the butter cube to be melted. While twirling the pot to evenly spread the butter, I’ve drop 4 tablespoonful of flour and mix em up to get this bright yellowish coarse texture.

    Poped in 2 and a half cup of milk into the pot and keep mixing it over medium fire.

    After awhile, it  gets a little coagulated and its time to dump in the rest of the ingredients. There goes the carrots, dice onions, and shrooms dashing it with more italian herbs, thyme leaves and garlic granulated. Mix well !!

    Once all mixed, cracked a raw egg and stir it up in a bowl first before dumping inside together with the bacon and giving it another good mix.

    Finally dumping in the cheese to the mix but totally forgotten the portion is gonna get overflowed!!!

    Had to transfer into a larger pan and finishing the mix up with the boiled macaroni.

    Satisfied with the mixtures, moving it onto a baking tray while garnishing it with more cheese to top  with  chopped basil leaves, Italian herbs, garlic granulated, and thyme leaves.

    Finally throwing it in the oven at 190c Degrees for about 25 mins…

    Tada!!! ( Sprikle a little more herbs , spices and not to forget the chili flakes )

    Bacon mac and cheese is served  =D

  • Homemade Natto!

     So earlier in the month, I had a vision on having a strict diet. The latter 3rd week of March was having fruit diet during lunchtime.. which I had incorporate some Soy beans on the follow week.

    However little that I know, till recently that soy beans are able to be processed into Fermented Soy beans, hence Natto in Japanese.

    Here is a brief explanation of Natto :-

    2. Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. Wikipedia

    So last week was my journey on making my homemade Natto. Well I’ve had some spare Soy Beans (Non-GMO) which was supposed to be my protein diet which didn’t kick-off pretty well. And some odd reason, a conversation was struck up by an uncle, proclaiming that Natto has quite a good beneficiary goodness in it.

    After further research I’ve made, it popd into my mind about making Natto at home instead. Since obtaining it could be quite a hassle around my place.

    Manage to get 4 pack of natto at some Japanese food store at Sunway Pyramid and had 3 of em packs per-day during my lunch hours.. and the last pack was kept for my Natto experiment!

    So first we need to basuh-basuh (wash and rinse at least 3-5 times under water)

    Then soaked it for like 10 hours.

    After soaking , getting ready to steam it for another 3 Hours
    (do remember to check the water in the pot from time to time and refill accordingly if water level gets low)

    Right before taking off the stove, the other utensils that will be use for the fermentation process would need to be sterilized by hot water. (quite critical phase where you do not want other bacteria to mix and mingle with the Natto’s bacteria. )

    Mixing my steamed soy beans with the ready made Natto pack which been diluted with a little bit of warm water.

    Since Natto needs to be in a dark, moist and controlled heat roughly 30 degrees or more, a warm damp towel is place over the container before closing the lid. The fermentation will last around 24 hours at least.

    After done, you can see the slimy stuff which looks like spider webs from the soy beans which means the bacteria is actually breeding and can now be kept it in the fridge for aging and now we have unlimited supplies of NATTO at my disposal with this simple but long process. xD



    TL:DR
    – get a ready made natto pack
    – rinse soy bean; soak for 10 hours at least
    – steam soy bean 3 hours or till soft
    – sterilize utensils before using for fermentation process
    – mix the ready made Natto with the steamed beans.
    – use warm wet cloth as moist provider in the container and keep it at a dark place for 24 hours
    – fermentation completed. process aging it in the fridge.