So I had one of my wisdom teeth pulled last Saturday, the upper right to be exact. The process itself wasn’t too bad, just expensive lol. Well today I have to fill in the form for insurance claim; I hope everything will go smoothly. *fingers-crossed*
One of challenge of cooking at home is that you have to manage to finish all the ingredients; otherwise they do to waste and you do not want that. This challenge is even bigger when you only cook for one; yourself. Although I know dry pasta can be stored for a while, but I just have this habit not storing anything for too long. So guess what, today I am posting PASTA again.
This time I wanted easy process pasta cooking, because after the tooth operation I had to take medication that somewhat made me sleepy. So no tomato sauce from scratch this time, instead I am inspired to make a healthy version of macaroni schotel. It is a Dutch influenced dish, very popular in Indonesia. The original dish is so rich with eggs, cheese, and cream which I substitute with more veggies.
I use regular minced beef because I want to use the fat to fry everything else. This method I learn from my host mom when I was back in the states. I learn quite a few tricks from her, including how to cube onion, tomato, and everything else. Thanks Kathy! They come in handy.
Not too many Indonesians know what Garam Masala is. I believe it is Indian mixed spices. I came across this spice when I was reading Jamie’s cookbook, and came to love it. It has quiet a heat and really good paired with meat. Give it a try!
So here we go
- Dry Pasta
- 350 gr of minced meat; I use regular
- 1 onion; cut into small cubes
- 4 garlic
- 4 red chillies
- 1 tbsp garam masala
- 2 tbsp gochujang
- 2 tbsp ketchup
- 1 red bellpepper; cut into small cubes
- Handful of parsley, roughly chopped
- Mixed cheese; I happen to have cheddar & parmesan
- 2 eggs
- 250 ml milk
- Salt & Pepper to taste
- Cook the pasta and drain with cold water; do not overcook it because we will bake it further.
- Preheat the oven to 180C.
- Heat the pan and sauté the meat until brown and the fat is released.
- Add in the onion, garlic, and red chillies.
- Add in the spices; garam masala, gochujang, and ketchup.
- Add in the bellpepper and parsley. The colours start to turn out very nicely.
- Stir in the pasta. Salt to taste. Turn off the heat and set aside.
- Stir in the cheese into the pasta.
- Prepare the casserole dish; line it with oil.
- Set the pasta mix into the casserole dish.
- On a separate bowl, mix the milk and the eggs. Salt and pepper to taste.
- Pour the mixture onto the pasta mix. Ideally it should cover 2/3 of the dish; but since I do not have enough mixture I only cover it midway. To avoid the pasta top becoming super dry when I bake it; I cover it with aluminium foil.
- Bake for about 40 minutes. Once done, set aside first to let it cool down and firm up.
- ….sprinkle more parmesan!