Restoran Hussen Corner

This is a mamak restaurant in the same block with King Crab Restaurant in Petaling Jaya, right opposition the Kelana Jaya LRT Station.

It's actually pretty famous among the people who works around the area, as well as people who takes the LRT to work. So no doubt, right when it open around 7am, almost immediately one can see people filling in every nooks of the restaurant.

And it's all for a good reason. Actually for a number of it. Firstly, it's a neat and well-kept place. I mean, even just these two pictures, you can see it's a very clean place. And of course, to keep people coming back for more and more, the food have to be good. And it is good. Seriously. If even my dad, who's mouth never seem to cease to complain about food and their pricing and everything else, praises this place. So yeah, it must be good! Another thing is, they got HUGE varieties!!

The only thing is, I don't have their proper address. However, as long as you remember these two pointers: 1) It's opposite Kelana Jaya LRT Station; and 2) It's the same row from the famous King Crab Restaurant (It has a HUGE CRAB on the front)

Beef Lasagna

I've gotten this recipe from My Lasagna Recipe, which looked absolutely amazing and the steps are easy. Good luck trying!

No 1 Best Lasagna Recipe

Apr 5th, 2010 by Lasagna

I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won’t be disappointed with my Best Lasagna Recipe!

Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.

I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.

Put the following in a mixing bowl:

23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg

Grate fresh nutmeg over the Ricotta cheese.

Add the following:

1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped

Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath. Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

It should look similar to the picture above.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.
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Ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–

Mashed Potato

Last night, I was helping mum with her potatoes for her Curry Chicken. And there were extras, so I thought I give the mashed potato recipe a try. Why not, since there are potatoes to spare?

As I go about for the mashed potato, it comes up beautifully and taste good too. Image as below:


However for the gravy, I failed. Gah! The two ingredients highlighted in soft colour, were not included in my preparations as my mum's kitchen lacked of such items. So can't help but go without it. I too substitute plain flour for corn flour, which I can't help but think, whether it caused the clumps in the gravy. But I think my biggest mistake (foolish and silly me, please don't follow my example) is instead of using 300–320ml fresh chicken stock - I gotten the Maggi Chicken Stock Cube, a whole of it mixed with 330ml of hot water, causing the gravy to be too salty! Maybe half or a quarter of the cube will do just fine, more than enough I think. Anyway, the disasterous gravy ended up as below, it don't look bad actually:


As it was too salty, i scooped out a quarter of it to be thrown away, and added more hot water into the gravy, which prove to be a good choice. But the clumps persisted, so I kinda filtered it out as below:

My creative solution :D

The left-over clumps

The end result, tada!! Not too bad. But still have alot of improvement to be done. Let me try in future, with following the recipe as it is :)

RECIPE as from Kuali.com:

Ingredients

800g potatoes, unpeeled 40g butter 100ml hot milk 1/4 tsp salt Pinch of salt and dash of pepper to taste Gravy for the mashed potatoes 30g butter 30g plain flour 300–320ml fresh chicken stock 1 tbsp beef stock granules Salt and pepper to taste 1 tsp prepared mustard Method Put potatoes in a large pan. Add enough water to cover and add in 1/4 teaspoon salt. Bring to a boil then reduce heat and simmer for 25–30 minutes or until potatoes are tender. Drain and leave aside to cool. Peel the potatoes then put them into a pan. Add butter and heat over a low fire. Use a potato masher to mash the potatoes until smooth in texture. Gradually pour in the hot milk and beat until mixture turns creamy without any lumps. Add in a pinch of salt and a dash of pepper to taste. To prepare the gravy, heat butter in a non-stick pan. Stir in the flour and allow the roux to brown gradually over a very low heat. Stir constantly to prevent the roux from burning. Blend in the stock and allow to boil. Add salt and pepper to taste and beef stock granules and mustard. Cook until the mixture turns thick and smooth. Serve the gravy with the mashed potato.

Chocolate Chips Muffin

Yesh! I'm starting with the most loved by chocolate or non-chocolate fanatics as well as children and grandparents alike, the Chocolate Chips Muffin (recipe courtesy of "Muffins Recipes").

Ingredients list:

¾ lb chocolate chips.
1/3 lb of soft butter.
4 medium eggs.
2 ½ cups of flour.
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
½ teaspoon of salt.

Instructions:

Preheat your oven to 400°F (200°C) and butter your muffin pan.

Beat the butter and the vanilla extract together to form a light, airy mixture.

One at a time, add the eggs, and beat gently.

Add ¼ cup of the sugar after each egg and mix thorougly.

Put the baking powder and salt in the milk, then add to the mixture.

Fold in the flour and the chocolate chips.

Pour the mix into your buttered muffin pan, filling each cup two-thirds full.

Bake for 25 minutes or until muffins turn golden brown.

Yummy Muffins

In Malaysia, there isn't much places that actually sell muffins. I mean, we can literally name them all! Kenny Rogers, and maybe some cake houses, and sometimes we find them at events.

Muffins is a nice, soft and sweet to the taste, but it seems Malaysian fancy donuts more (I don't like 'em that much!

Anyway and anyhow, I've found some easy recipes to share!! Yippie! It's so easy that I'm tempted to get baking right away, but I'm lacking a stuff or two. So I guess I will ruin mum's kitchen tomorrow. Oops...

To find the specific posts or recipes, you can search under "label". Thanks!

Peppered Shrimp Alfredo

And since we are on this pasta topic, we can't possibly made without the Peppered Shrimp Alfredo from "Pasta - All Recipes".

Super easy to made, and not necessarily needing to have all the proper ingredient. As long as you have the idea right, you will get it!

Ingredients

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

2-Step Creamy Chicken and Pasta

I found this recipe in "Pasta-All Recipes", which I actually tried before I read this!

It could have turned into a huge success, if I did not add in too much pasta which ends up lacking in the creamy soup. Another thing is that it do taste quite bland, so adding salt and cheese could be a good idea.

However, this is a super simple meal, fast too! The recipe ~

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut up
• 1 (16 ounce) bag frozen pasta and vegetable blend
• 1 (10.75 ounce) can your favorite Campbell's® Cream Soup*
• 1/2 cup water

Directions

1. Heat oil in skillet. Add chicken and cook until browned, stirring often.
2. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

Footnotes

Tip: *Delicious with Campbell's® Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.