Fresh Pasta

Basic:
4          Eggs
3cups   Flour
1/2tsp   Salt
Olive oil and water as needed

Tomato Pasta:
3           Eggs
1can     Tomato Paste
3cups   Flour
1/2tsp   Salt
Olive oil and water as needed

Direction:
1) Mix flour and salt together
2) Lightly beat the eggs (and tomato paste if used) and mix them into the dry mix
3) Mix and knead the mixture
4) Continue kneading and add olive oil or water if needed to form a non-sticky dough
5) Place dough in zip top bag and rest an hour
6) Divide dough into 8 parts,take one part and leave the rest in zip top bag
7) If using pasta maker,

Nasi Lemak using Brown Basmathi Rice

3 cups    Brown Basmathi Rice

6 cups   Water for soaking

1 can       Coconut Milk (13.5 fl. oz/ 400g) plus 3 can       Water

or 

5 1/4 cup  of Water + Coconut Milk mixture

1/2 tsp      Salt

1/2 inch    Fresh Ginger, pounded/grated/thinly sliced

2              Pandan leaves

2 pods     Cardamom

The night before: Soak Brown Basmathi Rice in at least 6 cups of water

The next day,

Add everything in the rice cooker, and cook.

Chocolate Coconut Macaroon

Adapted from Chocolate Coconut Macaroons from Joy of Baking and Chocolate-Coconut Macaroon from Country Living

Ingredients:
4 ounces (115 grams) semi sweet or bittersweet chocolate, melted and cooled
3 large (90 grams)egg whites
1/4 cup (25 grams)cocoa powder(regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut(shredded or flaked), lightly roasted (optional)

Method:
Preheat oven to 325 degrees F (165 degrees C)
1) Add egg whites and salt in mixing bowl. Whip until soft peak forms.
2) While beating, add sugar slowly until blended. Add vanilla extract
3) Add cocoa powder slowly until hard peak forms.
4) Add melted chocolate, and fold/blend with hands if needed.
5) Add coconut and mix well.
6) Line parchment paper on cookie sheet
7) Place heaping teaspoon of macaroon mixture on the parchment paper. Leave an inch or two apart between macaroon.
8) Bake for 12 minutes
9) Take macaroons out, and let it rest on the cookie sheet for at least five minutes before transferring it to cookie rack.
10) Enjoy

Fettuccine Carrot

Ingredients:
4            Carrots
1 Tbsp   Fresh Parsley, chopped
1tsp       Garlic, chopped
1/2tsp    Crushed Red Pepper Flakes
2tbsp     Olive Oil
2Tbsp    Grated Asiago Cheese
Salt to taste

Direction:
1) Using vegetable peeler, peel the carrots into ribbons as much as possible.
2) To cook, place Olive Oil on a medium heat pan and sautee garlic and crushed red pepper flakes for couple of minutes.
3) Add parsley and carrots, and continue cooking until carrots are soft.
4) Add grated Asiago Cheese and salt to taste