Hey everyone, it seems that The Magic Baby Project (Proyek Bayi Ajaib) has more and more inspiration each day. Yaay! What a heap of interesting work to do:D

For example, in the next semester there will be a huge of subject credit awaiting, for I’m gonna take approximately  20 credits… including Mechanics and Scientific Communication.

There will also be

THIS

(Actually, THIS is this post’s spotlight, ha ha)

Not to mention that the atmosphere of  ICTP 2009 is warming up! Please pray for me that I can submit a good paper:D

When it comes to food, I am an exhibitionist and crazy to share recipes and of course, to taste!  Undoubtedly craving for sharp, spicy and adventorous delicacy. My tongue is one of those that although somewhat quite insensitive and more oftenly say ‘good’ to foods rather than resist them, but I believe that I have tasted WAY better and more exquisite cuisines than most of the world’s population do— so thankful for that:D. Let me introduce you to some of my most favourite recipes, which I will further analyze and make my own version…

Spaghetti Marinara

1kg Mussel (Washed And Beards Removed)

16 Uncooked King Prawns (Shelled And Deveined With Tails Intact) minced beef

400g Calamari (Cut Into 1cm X 5cm Strips) bacon

½ cup Dry White Wine

400g Packet Spaghetti

3 tablespoons Olive Oil

2 Garlic Cloves (Thinly Sliced)

1 bunch Spring Onion (Sliced) (ini maksudnya daun bawang)

1 medium White Salad Onion (Chopped) (ngg ini gambarnya mah kaya bawang putih biasaa)

250g Tomato Puree

Sea Salt (To Taste)

Ground Black Pepper (To Taste)

2 tablespoons Italian Parsley (Chopped)

Place white wine in a large saucepan and bring to the boil.
Sort mussels and discard any with open shells.
Add mussels to pan, close the lid tightly and steam for about 2-3 minutes until mussels open.
Remove half from their shells to combine with sauce and leave the balance in their half shells.
Set aside.
Cook spaghetti according to packet instructions.
Drain, drizzle with a little olive oil and toss to prevent sticking.
Set aside.
In a large pan, heat olive oil and saute garlic, spring onions and onion until soft and translucent.
Add tomato puree, salt and pepper to taste.
Bring to a simmer, stirring occasionally for 10-12 minutes.
Add the prawns minced beef and calamari bacon, stir and cook for a further 2-3 minutes.
Add all the mussels and pasta and combine gently.
Add the parsely, more pepper if desired and a touch of water if sauce is a bit dry.
Serve immediately with salad and fresh bread.

Comment and Analysis:

Menurut saya spageti versi marinara adalah yang paling enak sedunia. Pertama kali mencoba resep ini adalah waktu di Chickasha, OK, di sebuah restoran Italia bernama Napoli… hmm sungguh salah satu kenangan yang paling menyenangkan. Kalau dilihat dari berbagai referensi di internet sih, memang marinara itu saus yang bahan dasarnya seafood… tapi kalau di US sana kayanya banyak dari para chef yang memodifikasinya dengan mengganti seafood dengan daging(hmm yang paling sering dipakai memang pork sihh), jadii karena saya tidak makan babi saya akan ganti dengan tadaaa

minced beef and bacon beef!

Dan satu lagi yang akan saya modifikasi adalah winenya, dengan menggantinya dengan cuka dicampur gula. Err… takaran pastinya entar aja dipost lagi.

Tomato Puree

Ingredients:
1 kg tomatoes
hot water enough to submerge the tomatoes

Make a cross sign with a light cut, on the base of the tomatoes(not on the stalk side).
Place the tomatoes in a bowl, boil some water and pour over the tomatoes to cover.
When cool enough to handle, peel the tomatoes (the cross sign will make this easier).
Chop the tomatoes roughly and blend in a blender and strain.
In the microwave, prick the tomatoes and place in a dish. Cover and on HI for 4 minutes, peel and puree.
1 kilo of tomatoes yields 4 cups of puree.

Comment and Analysis:

Tampaknya dalam spagetti marinara kali ini, saya akan nurut saja dengan resep aslinya yaitu memakai tomato puree bukannya tomato paste. Analisisnya, tomato paste itu pakai garam sedangkan tomato puree tidak.