My Recipe Collection

Fid seems to like this and seeing that we only had potatos & cabbage (and some carrots & celery) she suggested that I make this too for our iftar.

Recipe from: http://www.indianfoodforever.com/


1 small cabbage (chopped finely)

• Heat oil in a wok or kadai.Add cumin seeds and let it splutter. Then add onions and ginger garlic paste. Fry till golden brown.
• Add chopped tomatoes ,turmeric powder and rest of the powdered spices except salt.
• Mix well and cook till oil separates.
• Add cubed potatoes and stir fry for few minutes and then add chopped cabbage and salt.mix well.Cook it covered till the vegetables are done and water evaporates.
• Serve hot with chapatis or parathas.

Menu untuk berbuka 1 Ramadhan 1432 bersamaan 1 Ogos 2011. Saya tambah ginger sket sbb setengah resepi letak, yg ini saya pilih sebab nampak gaya mcm yg kami dok makan kat kedai indian. Last skali letak bawang hiris besar & coriander fresh. Gambar nanti saya upload. Nak pergi amik anak kat sekolah sat.

Recipe dari http://www.pachakam.com/

Beef - 250 gm
(thinly sliced)
Garlic pods - 5 nos
Green chillies - 4 nos
Soya sauce - 2 tbsp
White pepper powder - 1 tsp
Black pepper powder - 1 tsp
Sugar - 1 tsp
Chicken stock cube - 1 no
Spring onions(chopped) - 2 tbsp
Cornflour
Egg - 1 no

Preparation Method of Chilli Beef Recipe
1)Mix together 1 tbsp of soya sauce, 1/2 tsp each of black and white pepper powder, 1 egg and enough cornflour to make a good coating.

2)Marinate the beef with the above mixture for about 10 mins.

3)Deep fry beef in hot oil, until golden brown.

4)Remove and drain the oil.

:- Be careful not to burn the beef.

5)Make a paste of garlic and chillies by chopping them and grinding in a mixer grinder.

6)Heat 1 tbsp of oil in a pan.

7)Fry the chilly-garlic paste for around 30 secs on medium heat.

:- Do not burn.

8)Dissolve the chicken stock cube in one cup of boiling water and add it to the pan.

9)Add the remaining 1/2 tbsp of white pepper, 1/2 tbsp of black pepper, 1 tbsp of soya sauce and 1 tsp of sugar.

10)Bring it to a boil.

11)Add the fried beef pieces.

12)Allow it to cook for a few more mins, until the gravy thickens.

13)Add the chopped spring onions and stir for 10 secs and remove from heat.

:- Do not add any salt as the Soya sauce and stock provides enough.

1st time buat, x igt dah ambik kat mana resipi ni

3 sb gula (I used more - nak caramel dia byk, tapi jadi manis sikit la kot)
1 tin susu pekat
7 biji telur ayam
1 cawan air

1) Cairkan gula sampai jadi gula hangus, transfer masuk loyang
2) Whisk the eggs, masukkan susu, gaul rata,kemudian masukkan air dalam bancuhan ni
3) Tuang bancuhan telur atas gula yg dah beku dlm loyang tadi
4) Kukus sampai masak, approx 45 mins

Had a few lemons from our garden and was thinking of what to cook for dinner tonight. Let's see what I can make from lemon, chicken and instantly remembered eating this back in Glasgow at the halal chinese restaurant, forgot the name though. How I miss the peking aromatic duck!!! yum yum! Anyhow, the chicken once fried is delicious on its own but the complete recipe is better!

Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade-
2 tablespoons soy sauce
½ teaspoon salt
Batter-
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
Sauce-
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)

Cooking Instructions:

Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.

Step 2: To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder.  Coat the chicken with the batter.

Step 3: Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Step 4: Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.

Step 5: Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli. 

from http://blogchef.net/chinese-lemon-chicken-recipe/

Pisang & chocolate are a goo dcom I reckoned, made nife fluffy banana-yey and chocolatey apam

• 2 cwn tepung gandum*
• 2 sudu makan serbuk koko*(lebihkan kalau nak lagi chocolatey)
• 1 sudu teh soda bikarbonat*
• 1 sudu teh baking powder* semua bahan diayak bersama
• 1 sudu teh garam
• 1 cwn pisang emas yang dilecek
• 1 cwn minyak masak
• 1 1/2 cawan gula perang
• 2 biji telur (dipukul)

Cara-cara

1. 1)Panaskan kukusan. 2) Masukkan bahan yang telah diayak ke dalam mangkuk. 3) Masukkan bahanbahan yang tidak diayak ke dalam adunan tadi. Gaul sebati. 4) Masukkan dalam acuan kecil atau loyang. 5) Kukus selama ½ jam atau sehingga masak.
2. pastikan air kukusan tidak jatuh ke dalam loyang semasa mengukus.

Boleh letak dalam loyang/bekas kecik waktu nak kukus

Aiman loves pancakes & Fid made these from Jamie Olivers' recipe. They are yum!! C&P from Jamie's

http://www.jamieoliver.com/recipes/other-recipes/pancakes-usa-stylie

ingredients

• 3 large eggs
• 115g/4oz plain flour
• 1 heaped teaspoon baking powder
• 140ml/5fl oz milk
• a pinch of salt

method

These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.

You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche.

Got his from Anie,x tau la mana dia dapat ini resipi

1 1/4 cup all purpose flour
1 tsp baking soda
A pinch of salt
...1 cup sugar (I only used 3/4 cup)
1/2 cup canola/corn oil (I used melted butter)
2 eggs
1 cup mashed banana
1 tsp vanilla
Method :

Mix flour, baking soda and salt.
Whisk sugar, oil and eggs until smooth. Add banana and vanilla, beating well.
Add flour mixture and beat until well combined.
Bake at 180 deg C for 25 mins. (I baked them at 160 deg C for 25 mins)
Yields : 10 pcs for big cupcake casings or 18 pcs for smaller casings. (I got 11 pieces)

Hari ni rasa rajin plak masak. Dari semlm dah masak daging nasik kandar, pagi tadi masak ayam masak ros. Lepas tu pikir, takkan nak makan nasik putih je kot? So apa lagi, google la nasik minyak. Jumpa la resepi ni, mcm senang nak buat saja. So skang ni tgh masak la. Malam ni pulak baru tau kena kerja, jadi bawak bekal ni la mlm ni

Dari: http://sudipkayu.blogspot.com/2008/10/nasi-minyak-simple.html
Izinkan copy & paste ye

Bahan2:
3 cawan beras Basmathi(rendam 1/2 jam kemudian turas air)
4 biji bwg merah (hiris halus)
2 biji bwg putih (hiris halus)
1/4 cawan minyak masak
2 biji bunga lawang
1 btg kulit kayu manis
2-3 biji buah pelaga
2-3 biji cengkih
1 sudu kecil jintan manis
1/2 biji tomato (buang biji, hiris kecik2)
Garam secukup rasa
Air secukupnya
Cara2;
Aku citer camner aku wat yer. Masak nasik ni pakai periuk nasik elektrik biasa tu. Tapi masa nak tumis bahan2 tu...keluarkan periuk dan tenggek periuk tu atas api (jgn ko hangkat dgn tempat masak tu sekali pulak!).Panaskan minyak tu dlm periuk, kemudian tumisla bwg merah, putih,bunga lawang,kulit kayu manis, buah pelaga,cengkih & jintan tu semua.Bila bwg dah agak garing, masukkan la beras yg dah rendam dan tapis tuh. Kacau2 pelan sampai rata minyak kesegenap beras. Jangan kacau ganas2 nanti beras patah, nasik tak cun kang.Kemudian buh la air dlm 1/2 tinggi dari tinggi beras. Sukat pakai tgn jer ok.Masukkan garam dan tomato yg dah dihiris tu. Matikan api. Kemudian angkat periuk tu masukkan dlm periuk nasik utk msak secara elektrik pulak. Bila dah masak tu..biarkan dulu nasik tu.Jangan bila lampu periuk tu mati terus kacau. Lepas 10 minit baru buleh kacau. Gembur2kan mcm biaca ok!

Resipi dari: http://balannambiar.wordpress.com/2009/05/09/resepi-daging-masak-itam/

Bahan-bahan :
1.Daging Lembu               1 kg (dipotong hiris mengikut urat daging 16 keping).
2.Bawang besar                 2 biji dipotong hiris memanjang.
3.Rempah kari Daging    5 pkt.kecil atau 2 senduk besar.
4.Serbuk Jintan Putih    1 sudu kecil
5.Serbuk Jintan manis   1 sudu kecil
6.Serbuk Kas-kas              1 sudu kecil ( Tidak kemestian)
9.*Cili Giling (sedia)        2 senduk besar atau mengikut kepedasan anda inginkan.
10.Santan pekat                250 gm jika kehendaki.
Bahan untuk kisar / Tumis:

1. Bawang besar 2 biji dikisar dan asingkan
2. Bawang putih 6 ulas + halia 10cm dikisar dan asingkan.
3. Serai 2 batang di ketuk di pangkal.
4. Daun pandan di potong 3″  sebanyak 4 helai. Daun kari dua tangkai.
5. Kayu manis campur 2 btg.kayu manis + 5 buah pelaga + 4 bunga lawang + 8 cengkih.
6. Kicap Pekat Mee (tamim amat sesuai) 2 senduk besar sesuaikan warna yang dikehendaki.
7. Minyak masak dua senduk besar.

CARA PENYEDIAAN:
1. Bersihkan daging dan rebus daging sehingga empuk (cuba carikan daging sekiranya senang dicarik ; daging telah lembut dan sedia). Sekiranya menggunakan daging  segar, daging ini tidak perlu direbus dahulu.Tentukan air rebusan daging tidak dibuang. Paras air daging semasa rebus perlu diberi perhatian, jangan sampai daging hangus kerana paras yang terlalu sedikit.
2. Panaskan kuali dan masukan minyak masak. Apabila minyak panas masukan campuran kayu manis, Buah pelaga, cengkih, bunga lawang (garam masala) , daun pandan, daun kari,  dan serai. apabila ramuan mula keluarkan bau harum.
3. Masukan hirisan bawang kacau sehingga warna hirisan bawang bertukar keemasan.
4.Masukan Bawang kisar dan bahan kisaran Halia + Bawang Putih kacau sehingga bahan-bahan ini keluarkan bau harum.
5. Masukan bahan kisar cili /cili giling kacau rata atau serbuk cili. Selepas 3-4 minit masukkan Rebusan daging dan Airnya sekali. Kacau rata.
6. Masukkan serbuk kari,Jintan Putih, jintan manis , kas-kas dan kicap pekat mee. Kacau rata dan biarkan mendidih sehingga kuah menjadi pekat.
7. Kecilkan api dan  masukan 1 sudu besar gula pasir dan satu kecil perasa makanan (jika perlukan). masukan garam secukup rasa (awas dengan kemasinan kicap tersedia ada). kacau rata. padamkan api. Keluarkan dari kuali dan hidangkan. Taburkan daun pudina dan bawang goreng di atas dan sedia untuk hidangan. Selamat mencuba.
Hidangan untuk : 10 orang

Resipi pengubat rindu :)


Sizzling mee has always been one of my favourite whenever I go to the foodcourt in malaysia, this one taste much nicer me think because I can put lots of kuah & mushrooms hehehhe. I don't care so much for the chicken, but mushrooms..yummm..hey I even put the shitake mushrooms in my nasi goreng ok!

• 2-3 sanggul (gulung) yee mee
• 5 ulas bawang putih
• 5 biji cendawan shitake ( cendawan kering)- rendam sehingga agak lembut dan potong 4
• 1 keping dada ayam- potong mengikut citarasa
• 3 biji cili kering- potong 2
• 2 sudu besar sos tiram
• 3 sudu besar kicap cair
• 1 sudu besar kicap pekat
• 1/2 in halia- hiris nipis
• Serbuk lada hitam
• garam- secukup rasa
• Beberapa titik Minyak bijan
• 1 sudu besar Tepung jagung- dibancuh dgn sedikit air
• sedikit minyak utk menumis

Cara-cara

1. Tumis bawang putih, cili kering dan halia sehingga naik baunya.
2. Masukkan ayam yg telah potong sehingga agak empuk.
3. Masukkan 2 cawan air.
4. Masukkan pula sos tiram, kicap cair dan kicap pekat. Masukkan pula serbuk lada hitam. Biarkan mendidih.
5. masukkan cendawan serta sayur2 lain- tunggu 2-3 min.
6. Masukkan campuran tepung jagung dan kacau.
7. Titikkan minyak bijan beberapa titik-jgn banyak2...
8. Akhir sekali, masukkan yee mee- biarkan sebentar & hidangkan panas2.

Still in a quest to find cookie recipe that produces chewy cookie the way my husband likes, tried this today, still waiting for the oven to warm up, no review as yet, kalau sedap next time can experiment with different flavour combo


100g/4oz butter, softened
100g/4oz muscavado sugar
1 tbsp golden syrup
150g/6oz self raising flour
choc chips (or 3 tubes smarties)

1. Preheat oven to 180c/ Gas4.
2. Beat butter and sugar together until nice and creamy, then mix in syrup.
3. Mix in half the flour then add choc chips and rest of the flour and work the dough together with your fingers.
4. Divide into 14 balls and place them well apart on baking sheets. Do not flatten them.
5. Bake for 12 mins until golden at the edges. Cool on a wire rack.

Yield 12 cupcakes or bake in 9x9 inch tin

 

Ingredients

• 1 cup white sugar ( I reduce this to 3/4 cup -tu pun dah manis)
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk (nak moist lagi, boleh letak lebih)

Dah lama x update blog ni. Ni pun bukan Tuan Blog yg sebenar, tapi husband Tuan Blog. Terjumpa resipi ni dalam NZ Herald. Macam menarik gitu. Gabungan manis kicap & halia mmg saya suka. Untuk kicap, saya guna kicap manis & chinese wine tu mmg x letak la kan. Satu lagi pineapple juice tu tak ada, letak kicap manis byk2. Ayam pun guna lebih kurang ayam seekor. Senang bukan? Rasa mcm ayam masak kicap sket, tapi lagi power! Selamat mencuba



750g chicken wings, meat pulled back on itself
3 tbsp Chinese dark soy sauce
1 tbsp Chinese wine
1 tbsp fresh ginger, peeled and grated
1 clove garlic, peeled & minced
2 tbsp vegetable oil
80g cornflour
1/2 cup water
1/2 cup pineapple juice
2 spring onions, sliced on the bias
5 slices fresh ginger, peeled and julienned


1 In a mixing bowl, whisk together the soy sauce, wine, ginger and garlic. Fold through the chicken wings and marinate for one hour in the refrigerator, covered. Remove the chicken from the marinade, reserving the marinade liquid. Lightly coat the chicken in the cornflour.


2 Heat a wok, add the oil then the chicken wings and brown slowly all over. Add the water, pineapple juice, leftover marinade, spring onions and ginger.


3 Cover with a lid and simmer for 10 minutes or until tender.