My Recipe Collection

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.