Wednesday, February 26, 2014
2 cawan tepung gandum
1/4 sudu kecil baking soda
1 cawan isi udang
3/4 cawan bawang besar, dihiris nipis
1 biji cili merah ,cincang
1 cawan daun kucai ,dipotong
1 biji telur
3/4 cawan isi jagung, fresh atau frozen
1 sudu kecil kunyit serbuk
1 sudu kecil gula
2 cawan air
Minyak untuk menggoreng
Masukkan kesemua bahan-bahan kecuali air dan minyak ke dalam sebuah bekas dan gaul. Masukkan air sedikit demi sedikit dan kacau hingga sebati. Panaskan minyak dan gorenglah sehingga masak dan kekuningan. Angkat dan toskan dan boleh dihidangkan dengan sos dan mayonnaise atau sos kegemaran anda. Selamat mencuba.
Wednesday, February 12, 2014
3 large chicken legs (skinless)
1/4 cup all purpose flour
1/4 tsp black pepper
2 tbsp. milk
1 large egg
1 cup crushed cornflake
1 tbsp. chopped fresh parsley
2 tbsp. melted butter or olive oil
2 tbsp. lemon juice
Salt and pepper to taste
Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle chicken legs with salt & pepper. Combine the flour and black pepper, milk and egg (whisked together), and cornflakes and parsley in three separate shallow dishes. Dredge each chicken in the flour, dip in the egg mixture, and coat with cornflakes. Arrange chicken on the baking sheet.
Stir together the butter and lemon juice and drizzle over the chicken. Bake (165 degrees) about 45 minutes until chicken is golden and cooked through.
Monday, February 10, 2014
4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons knor seasoning
1-1/2 cups water
1 teaspoon salt
1 whole chicken, cut into 4
Oil for deep-frying/fryer
In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and knor seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
In a deep-fryer, heat oil . Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.
500gm beef - sliced
3 onion - pound
1 onion - sliced round
1/2" ginger - pound
3 garlic - pound
3 tbsp dark soy sauce
2 tbsp freshly ground black pepper
2 tbsp oyster sauce
1 tbsp corn flour (for thickening)
1 cups beef stock
Onion leaves- cut 1"
salt and sugar to taste
Boil the beef until tender. Removed but keep the beef stock
Heat oil in a wok, sauté pounded onion, garlic and ginger until fragrant. And then add in beef and black pepper. Continue stirs.
Add oyster sauce and beef stock, season with salt and sugar. Then add in the sliced onion and corn starch allow to cook until it's thicken , add onion leaves and ready to serve.
Thursday, February 6, 2014
1/4 cup butter, melted or olive oil
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter or olive oil, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon. You can also served with steam or grilled asparagus , grilled onions and tomatoes.
Monday, February 3, 2014
500 beef broth
200g tomatoes, chopped
100g grilled beef leftovers, sliced
2 tbsp tomato sauce
1 stalk celery
1 medium onion
1 clove garlic, crushed
1 medium carrot, sliced
2 tsp of virgin olive oil(extra)
Salt and pepper and mixed herbs to taste
1. Heat the oil in a pan, then fry onion, celery, garlic and carrot until vegetables are tender. Add the broth mixture and cook for another 2-3 minutes.
2. Add tomatoes, tomato sauce, beef stock, and seasoning. Then add the beef.
3. Let simmer for 30 minutes. Add more water if mixture becomes frothy.
The recipe is pretty easy to make and can be quite tasty as well. For all the folks that have cravings for beef during the Diet can turn to this soup recipe to keep their hunger pangs at bay. Keep in mind that this beef tomato soup can be eaten for lunch and dinner.
Onions – 6 large onions
Green Peppers – 2
Tomatoes – 3
Cabbage – 1
Celery – 1 bunch
Water – 22 oz of water
Start off with the onions and green pepper. Cut up the onions and green pepper and lightly saute it with a few drops of olive oil till they turn a light brown.
Next up is the celery, tomatoes and cabbage. Chop them up and add everything to a large pot with water.
Bring it to a boil and slow cook it till everything is tender. You probably need to cook this for close to 30 min. Add salt and pepper for seasoning.
That’s pretty much there is to it. Diet soup can be eaten in unlimited quantities and is a real delight to eat. Make sufficient quantities each day so that when hunger pangs hit you, you have something you can quickly warm up and eat.
The Diet soup is really tasty as well, you will find yourself eating this even when you are not on a diet.
1 can Campbell's mushroom soup
4 tbsps butter
1 tbsp olive oil
3 tbsps flour
2 shallots, cut small cube
2 cups water
11/2 tbsps seasoning knorr
1 can button mushroom, slice thin(optional)
1 tbsp white pepper
1/2 tbsp black pepper
Fresh or dried Parsley for garnish.
Take 3 tbsp of butter, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add water and whisk until smooth. Add 1 can of Campbell's mushroom soup and whisk until smooth. Sauce should be very thick.
In a very large saute pan add the reserved tbsp of butter and the oil and heat until the pan starts to smoke. Add the cube shallots and sliced mushrooms and cook for 3-5 minute. Add mushroom mixture to the sauce and season to taste with knorr seasoning and pepper. Serve sprinkled with a little parsley.