GROUP MEMBERS : MUHAMMAD SAIFULHADI BIN SHAMSUDDIN (0929365) IZZAH ZAHIN ALIMAN (1015496) ANIS AMIRA BINTI ROSDI

SDI (0927820) NOOR AIN BINTI ZAINAL ABIDIN (0820154) SITI NURSYAHIRA NABILA BT. SHAMSUDDIN (0913260) CCS 3361 : COOKING SKILLS 1 (SECTION 3) INSTRUCTOR : PUAN NUR NADIA BINTI MOHD AMRAN

RECIPES:
MAIN COURSE: Spaghetti la Bolognese Esparguete bolonhesa is a pasta dish consisting of a meat sauce served on a bed of spaghetti. The sauce is prepared from ground beef, tomato, onion, spices, and additional vegetables such as carrots and celery. The dish is topped with a sprinkling of grated Parmesan cheese.

Ingredients
Bolognese Sauce: 60ml / 4 tablespoons of oil 400gm minced meat 1 onion, chopped

3 garlic, minced 1 carrot, diced 1 capsicum 1 can of button mushrooms 1 can of tomato sauce 1 teaspoon of oregano Grated parmesan cheese Freshly ground black pepper 2 tablespoon of chopped parsley 2 bay leaves

Spaghetti: 250gm spaghetti 1 tablespoon oil Salt

Preparation
Bolognese Sauce: Add oil to the frying pan, before gently cook the onion, garlic, capsicum. Quickly brown the beef mince in a hot frying pan, breaking up the mince with the back of a spoon as it browns. Mix well, cover and simmer gently until it is rich and thickened, stirring occasionally. Reduce the temperature and stir in the carrots and add the remaining ingredients

Spaghetti: Add oil while cooking the spaghetti in boiling salted water and cook it for about 10 minutes or until just tender. Drain well. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of ground black pepper.

SNACK: Potato Salad A hearty combination of potatoes and mayonnaise

Ingredients
3 Potatoes Water Salt 1 cup of mayonnaise Freshly ground black pepper 2 tablespoons of chopped parsley

Preparation
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and then cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them in dice. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature

DRINK: Longan and Basil Seed Drink A refreshing glass of longan with assortments of grass jelly and basil seed

Ingredients
1 can of longans 2 teaspoons of basil seeds 1/4 cup of white sugar 1 cup of water Ice cubes

Preparation
In a large glass, mix 2 teaspoons of basil seeds with 1 cup of water at room temperature. Stir and allow it to sit for 10 minutes. You will see the seeds begin to expand and develop a white exterior. Drain in a fine mesh sieve and rinse. Set aside. Remove the longans from can and cut them into bite sized cubes. Place in large bowl and add in the prepared basil seeds. Mix all the above ingredients in a big mixing bowl and serve it cold.