Sunday, March 16, 2014

Adieha's Baked Macaroni (Makaroni Bakar version 2.0)

I've made Baked Macaroni before. You can view the recipe here - Adieha's Baked Macaroni v 1.0.

This recipe serves 4-6 people, 3 medium size tin foil containers.

Ingredients

Stage 1: Pasta
250 g Macaroni
1 small plate of chicken (cut into cubes)
1/2 onion (diced)
3 cloves of garlic (diced)
1 stalk of daun sup (sliced)
1/4 tin of sliced mushroom
1/2 of a tomato (diced)
garlic powder ~ optional
cayenne powder ~ optional
salt and pepper
1 tbsp of oil

Method
1. Cook the macaroni until al dente. Cool the cooked macaroni under cold water. Drain and side aside.
2. In a small pan, heat some oil. Saute the onions and garlic until soften. Cook the chicken. Season with garlic powder, cayenne powder, salt and pepper. Let the chicken cook through. Side aside to cool.
3. In a pot (off the stove), mix the pasta with your cooked chicken, sliced mushroom, diced tomatoes and daun sup. Mixed them together.
4. Transfer to your baking container. I'm using 3 medium aluminium foil containers.

Stage 2: Sauce
1 tin of prego carbonara mushroom sauce
1 tin of fresh milk (use prego carbonara's tin)
2 tbsp of prego mushroom pasta sauce (for colour and extra flavour)
3 whole eggs
100 g of shredded mozzarella cheese
garlic powder
cayenne powder
pepper

* Note: You don't need to add salt, as the carbonara mushroom sauce is already quite salty.

Method
1. Mix all the ingredients listed above together.
2. Pour the sauce over the pasta.

Stage 3: Bake
1. Make sure to preheat the oven at 60°C during Stage 1. :P
3. Bake them in a 180°C oven for 1 hour. The first half an hour; cover with aluminium foil. The second half an hour; bake until top is golden brown.
4. Serve hot!

...


^
mix all the dry ingredients


^
prepare the sauce


^
ready to be assembled.


^
pour in the sauce.


^
baked to perfection


^
okay. my baked pasta was a bit wet. i only baked it for 45 minutes since my parents couldn't wait any longer. i'm assuming if i were to leave it for another 15 minutes, all the watery goodness will be dried up. :P


^
ready to be eaten! despite being a wee bit moist, it still holds its shape. i'm really happy with the end result. the taste is just PERFECT! i'm certainly going to be making this again in the future.

...

//updated on 18 mac 2014
- i've baked 2 tins a few days ago. had an extra tin, kept in the freezer. thawed it for half a day and tried baking it for an hour. below is how it looks like. definitely less watery. as you can see the sides are no longer attached to the tin foil. that's one way to know if its ready.


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