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)