RashihahNordin Inc.

This dish is super simple to make, vegetarian (not that I am) and surprisingly very filling. I could just eat this for lunch or dinner and be a happy camper. Actually I'm also not too sure if it can be considered as a bruschetta hence the title :P. I am Shiha by the way. Well, the last thing I want to do is upset a purist Italian cooking foodie. I'm just a hungry girl who happens to find Italian food very appetizing with very limited access to proper Italian ingredients considering I'm living in a Malaysian suburb, so please excuse me hehe ^^ According to Jamie Oliver, bruschetta is a kind of open sandwich made using country-style sourdough bread, grilled, rubbed with garlic, drizzled with extra virgin olive oil, seasoned with black pepper and salt served with various types of toppings. Meanwhile, my version only uses store-bought baguettes usually from the Giant Supermarket or La Boheme bakery in AEON mall lol. But I do compensate this by using ...

I've tried making pasta carbonara a few times before and this one has got to be my best end product yet .. I mean, it's the closest to those I've had in restaurants. So I'm really excited, I feel almost like a pro now haha. The big difference from those that I've made before was in the consistency and richness of the sauce; this time around my carbonara sauce was thick so it coated the spaghetti noodle really well. Where as before, they used to be thin and runny almost had no body at all. As you can see, these are the ingredients; I used: 1/3 of a pack of spaghetti noodle (feeds 2-3 pax) 2 large fresh shitake mushrooms, sliced 1/4 red bell pepper, diced 2 large cloves of garlic, finely chopped 1/2 medium sized onion, chopped A handfull of sliced, pre-cooked beef (mine was boiled, you could just saute in minimal oil) 1 egg yolk 2 tbsp sunflower oil as olive oil substitute Whipping or cooking cream  Fresh thyme (my favou...

I made this meal during Raya month (Eid in Syawal ) a couple of times once when my sister's friends came to raya (celebrate Eid) at our place and once for our break of fast meal (an optional addition of 6 days of  fasting in the month of Syawal after Ramadhan). It's my first time ever making it and I can tell you it was the bomb if I say so myself ahahaha :D. Seriously, it was damn good even I was surprised. Aglio e olio means garlic and oil in Italian.  I made this just by following my hunch based on all aglio e olio that I've tasted in restaurants and the cooking shows I've watched. Of all these, my favourite has to be the one I frequent at Tappers Cafe . It even beats the ones I've had in upscale places too. Because I'm just a regular home cook, I eyeballed everything =D . The measurements below are just as guidelines. I used: Half pack of spaghetti noodle (good for 4-5 pax) 2 very red medium sized tomatoes, diced medium. ...

I love garlic bread so much, I make my own :D Plus, I'm pretty annoyed at how much a 3-piece basket of GB costs at restaurants. With 1 or 2 ringgit extra, you could make a whooping 20 pieces of GBs at home. With this dish being Italian and all, it's ironic to think back that my first experience eating GB was in my late dad's kampung (home village) in Batu Kikir, Negeri Sembilan   and not in some fancy/fast food restaurant hehee .. made by my aunt. Well, here's my version; I used: A stick of baguette or french loaf as some call it. Half block of room-temperature butter, any kind 3 large cloves of garlic Black pepper and dried herbs (any kind) to taste.  Cooking it: 1. You could either finely chop your garlic or grate/crush them depending on your taste. If you chop them up, chances are you'd find some chunks on your bread. That's all. 2. Add your chopped/grated/crushed garlic, black pepper and herbs into the butter. Giv...