Wednesday, September 01, 2010

My Mum's Macaroni with Tomato Soup

note: this is a tomato based soup.


a) Pasta:
200g of Macaroni

b) Tomato sauce:
Cooking oil
1 piece of boneless breast chicken fillets, diced into cube
6 shallots or 1 medium sized onion, finely sliced
3 garlic cloves, finely chopped
1 tin of tomato soup
1 tin of water
½ a can of button mushrooms, chopped in halves
Salt and black pepper to taste

c) Garnish:
Diced tomatoes
Red Chilies finely sliced
Diced Fried onions
Daun Sup
Sliced Lime
Half/Quarter Boiled Eggs



a) Cooking Pasta
Cook pasta in a boiling salted water. Ideally, you want to use about 1 litre of water per 100g of pasta. If you use too little water, your pasta will turn out starchy. Salt it generously about 1 tsp per litre. The water does not need to be at a rampant boil, but it should be boiling. If the pan boils over, turn down the heat a little; you’ll reach a point where it will bubble boil and behave itself.

b)Making the Tomato Base Soup
Heat the oil in a large saucepan, add the onion and garlic and, over a gentle heat, cook until the onions have softened and turned translucent. Next, add the diced chicken meat. Add salt to taste. Mix well. Reduce heat. Cover the saucepan with a lid. Wait for 5 minutes until the meat is cooked. Add 1 tin of tomato soup and 1 tin of water. Let it boiled. Add button mushroom. Let it simmer than add in mixture of 1 tablespoon of cornstarch and water to thicken the sauce.

To serve, cook the macaroni, drain, and then onto bowls. Top each bed of pasta with tomato based soup sauce and shower with garnishes.

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