Macaroni Schotel with Chicken Ragout - Presto Pasta Nights #222

The other day, I had some left-over of chicken ragout, which was used as rissoles or croquette filling. Looking at it sitting in my fridge for 3days, trigging my creativity. So I decided to create a bake dish from it. And since my Bianca loves pasta, I finally made macaroni schotel. Macaroni schotel is a well-known macaroni casserole dish in Indonesia, which is Dutch influenced. Schotel itself, (or schaal) means dish or container in Dutch language (according to Wikipedia).

When I shared the recipe with one of my foodie friend, she said the addition of flour bring more compact and moist texture. Would you like to try?

I would like to submit this post for Presto Pasta Nights#222, check this out to find out how to join this event. Thank Tandy!

Ingredients:

200g macaroni, boiled, drained

3 chicken thigh, boiled, cut in small pieces, keep the broth aside

1 carrot, cut in tiny squares

1/2can of sweet peas

2 green onion, chopped

500ml fresh whole milk

3Tbsp all purpose flour

2cloves of shallot, chopped

4cloves of garlic, chopped

1Tbsp chicken broth powder

3 eggs

1tsp ground white pepper

salt

sugar

200g grated cheddar cheese

3Tbsp bread crumbs

oil for sauteeing

Directions:

Saute chopped garlic and onion until fragrant. Add chicken pieces, carrot and some of the broth. Cook until tender. Add the flour and stir instantly, give some more stir until smooth. Add fresh milk, chicken broth powder, salt, sugar, pepper and 70g of cheese. Stir until thicken and adjust the taste. Add the peas and chopped green onion, mix it well and remove it from stove. Cool it off. Add eggs and macaroni, mix them well. Transfer it into a nonstick-casserole dish, and spread it evenly. Sprinkle the bread crumbs on top of it then top it off again with the remaining grated cheese. Bake at 375F until done (approx. 45min). Serve it warm.

Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle)

What can be miserably missed out of my time spent in Jakarta's boarding house? (other than going out to the nearby mall almost every weekend). Yes, you are right! Foods!! And the food which associated with that nearby mall is this kind of noodle with chicken, mushroom and water spinach topping...my fave! And I just tried to adapt it into my kitchen. Here is the result...

Ingredients:
-1 package of shanghai noodle, boiled, drained and oiled
- bunch of water spinach/kangkung, boiled

To make the soup:
- 1.5L of fresh chicken broth
- 4 cloves of garlic, chopped
- 2 green onion, chopped
- 2egg
- 1Tbsp of corn starch
- salt, pepper and sugar to taste

Boil the broth and add previously sauteed garlic. Add salt, pepper and sugar to taste. You may add some broth block to enrich the taste (I prefer sa-cha sauce thou..). Crack the egg and stir it instantly. Mix the corn starch with a little bit of water and then pour the liquid into the boiling broth and stir until thicken. At last add the chopped green onion.

To make chicken topping:
- 4 cooked whole chicken leg
- 1 can of quail egg
- 2 can of whole straw mushroom
- 4cm ginger
- 6 cloves of garlic, chopped
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp sweet soy sauce
- 3 green onion, chopped
- ground white pepper
- sugar
- water
- sesame oil for saute

Shred the chicken meat into small pieces or cut into square chunk and discard the bones. In a pan, saute the garlic and ginger for 2min. Add the shredded chicken meat, continue to stir. Add fish sauce, oyster sauce, pepper and sugar. Add mushroom and then sweet soy sauce, stir constantly. Add water as needed. Add quail egg, green onion and adjust the taste.

To serve in a bowl, place the noodle first, and then kangkung and chicken topping. Pour the soup on top of it. Sprinkle some fried onion. Add some chili sauce if you like it spicy. Serve while it is hot.


I am glad that I am able to join the fun at Presto Pasta Night for the second time by submitting this noodle recipe, and this week is hosted by Sara.