Ingredients:

• 1 pound shrimp – raw, peeled, deveined and marinated with the following:
• 1 TBSP. rice vinegar
• 1 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 TBSP. cornstarch
• 1 pack (375 grams) Oriental Style Noodles
• ½ pound bean sprouts – washed and drained
• 5 garlic cloves – smashed, peeled and chopped
• ½ medium onions – thinly sliced
• 3 bunches green onions – chopped
• 4 eggs - lightly scrambled and cooked separately
• ½ cup ground roasted peanuts or almonds (I used almond nuts)
• 8 TBSPs. vegetable or peanut oil

Sauce:

• 4 TBSPs. sugar
• 3 TBSPs. fish sauce
• 4 TBSPs. rice vinegar
• 2 TBSPs. Pad Thai Sauce
• 1 tsp. ground hot peppers (optional)

Combine sauce ingredients in a small bowl.

Heat a large wok or large, deep skillet. Add 3 tablespoons oil and sauté garlic, onions and green onions. Sauté until onions are translucent, about 2 minutes. Add noodles and 1 ½ cups cold water. Quickly stir fry noodles and vegetables until water is absorbed and noodles are separated. Remove noodles onto a large bowl and set aside. (The noodles should be separated and not limp.)

Reheat the wok or skillet and add another 3 tablespoons oil. Stir fry the marinated shrimps until they turn pink in color. Add the noodles back into the wok and stir to incorporate with the shrimps. Stir in the bean sprouts. Drizzle the sauce over the noodles and shrimps mixture. Turn the heat to very low.

Heat another skillet and add the remaining 2 tablespoons oil. Crack the eggs and lightly scramble using a spatula. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the “Pad Thai Noodles.” Serve with ground roasted peanuts or almond nuts.

Note: Macaroni Schotel ala diriku lumayan mudah dibuatnya. Cuma takarannya belum sempat aku buat nih. Nanti bisa dikira-kira ya berapa banyak bumbunya.


Bahan:
1 pak makaroni atau spaghetti
250 gr daging giling
3 siung bawang putih, kupas, cincang halus
1 buah bawang bombay, kupas, cincang
125 gr keju, parut
2 butir telur ayam, kocok lepas, untuk campuran makaroni
1 butir telur ayam, kocok lepas, untuk topping
1 sdm tepung maizena, larutkan dengan air secukupnya
Garam secukupnya
Merica secukupnya
Bumbu penyedap secukupnya, misal: Royco
1 sdm Mentega untuk menumis
Minyak goreng untuk menumis
Air untuk merebus

Cara membuat:
- Rebus air, saat mendidih, masukkan makaroni/spaghetti. Rebus sampai matang. Angkat dan tiriskan.
- Panaskan mentega dan sedikit minyak goreng, tumis bawang putih dan bawang bombay sampai menguning dan wangi. Masukkan daging giling. Masak sampai daging matang dan air daging mengering.
- Masukkan makaroni/spaghetti rebus, aduk rata. Tambahkan garam, merica, bumbu penyedap, telur kocok, 100 gr keju parut. Aduk lagi.
- Tuangkan larutan maizena. Aduk merata.
- Siapkan loyang pyrex, olesi mentega.
- Panaskan oven.
- Tuangkan campuran makaroni ke dalam loyang. Taburi dengan sisa keju parut, tuangkan kocokan telur di atasnya.
- Panggang sampai matang dan menguning kecokelatan.


Selamat Menikmati.............

Ingredients
100 grams of rice
350 ml of milk
1 packet of vanilla sugar
2 tablespoons of sugar
150 grams of bitter chocolate bar
30 grams of butter
2 sheets of white jello
200 grams of liquid cream

• Preparation time: 50 minutes
• Cooling time: 3 hours at least

Preparation

1. Previously cook the rice for 6 minutes, strain it and put it under cold water until the water comes out clear. Let it drain well.
2. Mix the milk, sugar and vanilla in a recipient. Chop the chocolate bar and add in the butter. Cook the mixture for a few minutes.
3. Add in the rice and allow it to cook for 35 to 40 minutes. The rice should absorb most of the milk. During the cooking stage it is important continue stirring it to avoid it from sticking to the bottom.
4. Soften the jello sheets in cold water for about 5 minutes. Heat one tablespoon of water in a small pot and dissolve the jello inside it. Once the jello has dissolved, mix it into the rice with chocolate.
5. Beat the liquid cream and add it into the rice and chocolate.
6. Run cold water over a mold and then fill it up with the rice with chocolate. Then put it in the refrigerator for 3 hours.
7. When you are going to serve, flips the mold over a round serving bowl and garnish it with compote or fruit.

Note:
- It will take your patient because you have to stir continuously and wait for rice to cook.
- Can add more sugar if you like
- Better if you add more milk or water in case the rice is not cooked, or still hard.