I have always envied people who has the ability to cook something new, just by tasting the food. I honestly do not have that ability. What I am good at is to copy a recipe and try them according to what's written. Only sometimes, will I slightly adjust the recipe so that I don't have to go out of the house to get that particular ingredients. Haha... I am a very homely kind of person and I love my house. If it is not going out dating with Mr Hubby or once in a blue moon with friends, I'd rather stay cooped up in the house. Ahhh... heaven!
Oh ok, back to what I was saying in the first place, about these special people. The first experience meeting with this talented people was when we were in Sri Lanka. Kak Hasnah is the name. A Malaysian, following hubby who is working there. We went to this restaurant for a function. They served us a very nice appetizer. She took one and ate it. Then look at me and said, this is easy to do. *Jaw dropped*. She promised to make it when she's free and she did and it actually tasted the same and looked the same! I am in awe!
And for today's recipe, I got it from Maz of Ilham Dapur, who is now residing in Bahrain with her family. Another talented lady. She created this recipe after dining at one of the restaurants in Bahrain. Though I have never been to Bahrain and never tasted the food at that outlet, but I am sure it should be nice because the recipe that Maz gave is just yummy. Thank you Maz for sharing with us. Do go and visit more outlets and start creating recipes for us so that we don't have to travel all the way to Bahrain to taste the food! Hahahaha...
Posted by MamaFaMi
Source : MazBahrain of Ilham Dapur
1/4 cup chicken fillet - cut to small chunks
1/4 cup brocolli - slice thin
1/4 cup button mushroom (I used Ayam Brand)
1/4 cup capsicums (original recipe asked for only green capsicum, but since I love colors, I mixed green, yellow and red capsicum to the amount of 1/4 cup) - cut to 2 inch size match stick
2 to 3 tablespoons Bolognaise sauce (I used Kimball brand)
1 to 2 tablespoons mushroom soup powder (I used Campbell's Mushroom Chicken with crutons)
1/2 cup whip cream
1/2 cup mozarella cheese
chilli flakes - amount to your liking
1. Boil the penne with a bit of salt and a few dashes of olive oil till al dente. Drain the pasta and keep about 1 cup of the water used to boil the penne. This will be used to do the cooking.
2. Heat a flat wok. Add the brocolli, chicken chunks and 4 tablespoons water. Cook on high heat. When the chicken starts to change color, add in the capsicums.
3. Add in the penne and stir well. Add bolognaise sauce, mushroom soup powder and whip cream. Add water if it is too thick. Note : Do not add bolognaise sauce too much. Just enough to give it an orangish colour.
4. Finally add grated mozarella cheese and sprinkle some chilli flakes. Add salt and water if needed.
5. Ready to serve. Enjoy!
Have a nice day!