Ingredients :
4 sliced whole wheat bread
4 sliced chicken
4 sliced cheese
4 tbsp mayonnaise
2 tbsp chili sauce
8 sliced tomato
1 tbsp black pepper
salad
Directions:
Toast the sandwiches in a toaster oven about 1-2 minutes, depending on
your toasting preference. Remove and divide chicken and cheeses over
bread slices.Garnish with salad, tomato, chili sauce and mayonnaise.
Sprinkle with black pepper. Slice and serve!
Ingredients:
2 cups milk
1 tablespoon honey
1 cup low-fat yogurt
1 cup frozen strawberries
Directions:
In a blender, place the frozen strawberries and honey; blend on high
speed for 30 seconds until smooth. Pour in the milk and blend another 30
seconds. Add the yogurt and blend on high speed for 1 minute.To serve, u can also place 1 ice cube in each of 3 glasses and pour in the lassi. Top with the strawberry pieces and serve.
Ingredients:
1 yellow zucchini, sliced thinly
1 red onion, sliced thin
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 leaves fresh basil, minced (optional)
salt and pepper to taste
Directions
Toss the zucchini, onion, bell peppers, and basil together in a large
bowl. Drizzle the olive oil and balsamic vinegar over the mixture and
toss again to evenly coat. Season with salt and pepper to serve.
Ingredients:
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup olive oil, plus more for grill grates and drizzling
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, minced
3 tablespoon honey
Salt and freshly ground black pepper
1 whole chicken, cut into 8 pcs
1 lemon, sliced in half, optional
Directions:
Whisk together the lemon juice, olive oil, mustard, honey, rosemary, garlic
and a big pinch of salt and pepper in a bowl. Add chicken to a
casserole dish and pour the marinade over the chicken. Turn to coat and
let the chicken marinate at room temperature for 30 minutes (or 1 hour
in the refrigerator).
Heat a grill to medium-high. Brush the grill grates with olive oil .
Remove the chicken from the marinade and discard the marinade. Place
the chicken on the grill and cook until golden and slightly charred,
about 3 minutes per side. Drizzle very lightly with olive oil. Remove
the chicken from the gril. Squeeze some lemon juice over the chicken and
serve.
Bahan-bahan
Bahan A:
2 ikat (420 gm) pucuk paku tanpa tangkai, cuci dan toskan
2kg kerang (direbus dan di keluarkan isinya)
2 sudu besar kerisik
Bahan B:
2 cawan santan kotak - kalau guna santan segar lebih sedap, kuantiti
boleh tambah ikut citarasa sebab kalau banyak santan, lagi pekat kuahnya
3 batang serai, dititik
½ sudu teh kunyit serbuk - jika guna kunyit hidup, kisar sekali dengan Bahan C
2 sudu teh garam – ikut selera
2 ikat daun kunyit - di hiris halus
2 helai daun limau purut
Bahan C:
6-7 ulas (100 gm) bawang merah
2 inci lengkuas
2 inci halia
1 genggam (50 gm) cilipadi
Cara-cara
Tumbuk/Kisar C.
Satukan B dan C dalam kuali, masak hingga hampir kering, rasa garam(sesedap rasa).Masukkan kerisik, kerang & pucuk paku dan masak hingga kering atau
biarkan berkuah sedikit (ikut selera) dan dikacau selalu.Bila siap, hidangkan bersama nasi panas.
Bahan-bahan
1 bungkus bihun (direndam sekejap dalam air sejuk)
1 biji bawang besar, di tumbuk
3 ulas bawang putih, di tumbuk
2 sudu kecil udang kering, di tumbuk
2 biji telur, dipukul
1 sudu besar cili boh
1 ikat sayur sawi (dipotong)
1 biji tomato(dipotong kecil)
10 ekor udang ( boleh diganti sotong atau daging)
1 mangkok ayam (dipotong kecil)
sedikit sos cili, sos tiram dan kicap(manis dan masin)
garam dan gula secukup rasa
sedikit minyak untuk menumis
Bahan hiasan- cili merah,daun sup dan daun bawang (dihiris halus) dan
telur dadar (dihiris halus)
Cara-caranya
Tumiskan bawang dan cili boh dalam kuali, masukan udang kering,
kemudian masukan udang basah dan ayam, goreng dlm 5 minit dan tambahkan
sedikit air. Masukan pula sos cili, sos tiram, tomato dan kicap. Masukan
telur, garam dan gula, rasakan masakan anda dan kacau hingga bahan
tumis naik minyak barulah dimasukkan bihun. Gaul hingga sebati dengan
bahan tumis tadi. Akhirnya barulah dimasukan sawi dan tomato. Siap untuk
dihidangkan dan bolehlah di hias dengan bahan hiasan .
Ingredients.
50g butter, softened
2 large cloves garlic, crushed
6 chicken legs
1 tablespoon oil
Salt and pepper
Preheat oven to 190 degrees Celsius .
In a small bowl, mix butter and crushed garlic until well combined.
Rinse of chicken with cold water. Pat skin dry with paper towels. Loosen
the skin on the leg area by sliding fingers under the skin. Try not to
break the skin, as this will allow the garlic butter to escape more
easily during cooking.
Place pieces of garlic butter under the skin
of the legs. Using your fingers, rub gently on the outside of the skin
to distribute the butter over the leg area. Rub chicken with oil and
season with salt and pepper. Garlic butter is smeared under the skin of
this chicken, helping to keep the meat moist and imparting a delicious
flavour. The skin is rubbed with oil to help it brown during roasting.
Place chicken in a roasting tray and roast for 30 minutes then turn the
chicken over. Baste the chicken with pan juices a couple of times during
cooking. Continue cooking for another 30 minutes, or until chicken is
brown and cooked through. Serve with mashed potatoes, carrots, asparagus
and white sauce.
Ingredients: White Sauce
3/4 cup thick, plain yogurt
1/4 cup mayonnaise
2 Tablespoons white vinegar
1 teaspoon lemon juice
Sugar, salt and black pepper to taste
1 clove minced garlic (optional)
1/4 cup chopped parsley(optional)
Combine the yogurt, mayonnaise, sugar, vinegar, lemon juice, herb,
salt, black pepper, and garlic. Taste, and adjust ingredients
accordingly.
Bahan-bahan
Nasi secukupnya
1/2 labu bawang besar - dihiris
4 ulas bawang putih -di ketuk
8 biji cili padi - diketuk
1 cawan kacang panjang - dihiris
3 keping ikan tenggiri masin- dipotong kecil2
1 sudu besar perasa
1/2 bji cili hijau bengala (dipotong dadu)
1/2 biji cili merah bengala(dipotong dadu)
1 sudu besar sos ikan
2 biji telur
Sedikit minyak
sedikit garam
Cara-cara
Panaskan minyak dan tumis ikan masin, Bila ikan masin nak garing
masukkan bawang besar, bawang putih dan cili padi. Tumis sampai naik bau
masukkan sos ikan. Masukkan kacang panjang, cili bengala, pecahkan
telur dan kacau hingga rata. Masukkan nasi dan kacau supaya telur
bersalut dengan nasi. Boleh tambah dan letak serbuk perasa dan garam
sikit kalau belum masin. Nasi goreng ikan masin sedap dimakan bersama
keropok, timun dan juga telur goreng.
Ingredients
4 herbs Pita Breads
1 tbsp olive oil
1 packet sausage, sliced
2 ounces shredded mozzarella cheese
4 ounces cheddar cheese
1 tsp salt and pepper
1 pinch dried basil
1 pinch dried oregano
Directions
Preheat oven to 425 degrees F (220 degrees C). Warm pitas in the
preheated oven or in a microwave for 1 minute, or until soft. Spread
lightly with olive oil, pressing to flatten while spreading. Sprinkle
with sausage, mozzarella cheese, cheddar cheese, basil, oregano, salt
and pepper. Spread the pitas on a large baking sheet and place in
the preheated oven 8 minutes, or until the pita bread has reached
desired crispness. Serve whole, or cut into slices.
Ingredients :
4 tortillas
1 lb boneless skinless chicken breast, cut into thin strips
1 medium sized onion, sliced
1 small garlic clove, finely chopped
1 tablespoons chicken seasoning powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Lettuce
1 medium sized Tomato, chopped
1/2 cup low fat-mayonnaise
1 tbsp olive oil
Directions:
Heat oven to 350°F.
Wrap tortillas in foil. Heat in 350°F oven 10-15 minutes until warm.
Coat large nonstick skillet with cooking oil. Place skillet over
med-high heat. Add chicken, onion and garlic; saute until chicken is no
longer pink in the center, 4-6 minutes. Stir in chicken seasoning
powder, salt and pepper.
Divide chicken mixture among tortillas. Top
each with lettuce and tomato. Drizzle each with 2-3 tbsp mayonnaise.
Roll up tortillas, cut into 2 and serve.
Ingredients
1 medium banana
1/2 cup low-fat plain yogurt
1 to 2 teaspoons honey
1 cup ice cubes
Pistachio Ice Cream
Caramel syrup
Add the banana, yogurt, honey, and ice cubes and blend until smooth and
thick in covered blender and pour into tall glasses. Scoop pistachio
ice cream and pour caramel syrup, if desired. Serve immediately.
Ingredients:
6 pcs chicken thighs
Coarse salt
1/3 cup extra-virgin olive oil
2 teaspoon grated lemon zest (about 2 lemons)
1/3 cup freshly-squeezed lemon juice
3 to 4 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 teaspoon freshly-ground black pepper
Preparation:
Sprinkle the prepared chicken with salt on all sides.
Combine olive oil, lemon zest, lemon juice, garlic, rosemary, and black
pepper and marinade the chicken. Cover the dish with plastic wrap and
refrigerate overnight. Remove the marinated chicken from the
refrigerator at least 2 hours before cooking to let it come to room
temperature.
When ready to cook, preheat your oven. Turn oven
temperature to 375 degrees F to a roasting position for 45min. Place the
chicken in the oven. Watch closely and when the chicken is just
starting to brown, turn the chicken over and let the other side brown
slightly. The chicken is done when the juices run clear when cut with
the tip of a knife and the skin should be golden brown. Remove chicken
and cover with aluminum foil, and allow to rest for 5 minutes.
After resting, put chicken on the plate and sprinkle with lemon sauce and serve with the mashed potatoes and salad.
INGREDIENTS:
Cheese pita bread,
extra virgin olive oil,
mozzarella cheese,
large eggs,
cherry tomatoes,
red onion,
basil,
Habbatus sauda, (optional)
salt and pepper.
INSTRUCTIONS: Pre-heat the oven at 375 degrees. Drizzle oil over the
pita bread and layer on top some Mozzarella cheese. Bake the pita bread
for two minutes then crack one egg over the pita bread and sprinkle
your favorite toppings. I used cherry tomatoes, red onion and basil.
Bake for about 5 minutes. Use some habbatus sauda, salt and pepper for
flavoring and bon appetite!
Ingredients
5 Pita Breads(pocket), cut in halves
1 green pepper, diced
1 red pepper, diced
2 onions, chopped
2 cloves garlic, minced
1/2 kg ground beef
Sat & pepper to taste
1 tsp fresh or dry thyme
1 tbsp olive oil
Directions:
Brown ground beef with onion and garlic in large skillet. Add above
ingredients; cook until mixed well and ready to serve. Put into pita
bread pockets and garnish with lettuce, tomato & cucumber.
Bahan Ikan Bakar:-
1/2 ekor ikan terubuk
Serbuk kunyit
Garam secukup rasa
2 helai daun kunyit
Cara:-
1. Buang isi perut ikan dan bersihkan. Sisik ikan jangan dibuang supaya memudahkan pembakaran.
2. Lumur ikan dengan garam dan kunyit.
3. Balut ikan dengan daun kunyit dan aluminium foil.
4. Panggang hingga masak.
AIR ASSAM
3 batang cili merah , dihiris
6 tangkai cili api, dihiris
Sedikit belacan bakar, dikisar
1 labu bawang besar ,di hiris
2 biji tomato, didadu
250 gm asam jawa, diramas bersama 6 sudu besar air tapis dan ambil airnya sahaja
2 biji limau kasturi ,ambil jusnya
garam dan gula secukup rasa
Cara2nya
Masukkan bahan hirisan ke dalam mangkuk yang besar
Tuangkan air asam, masukkan bawang hiris dan tomato,
Gaul rata, perasakan dengan garam dan gula secukup rasa.
Perahkan jus limau kasturi atau limau nipis.
Ingredient :
1 ripe avocado
1 tsp lemon juice
1 tsp olive oil
1 slice of toasted Wheat bread
Salt & pepper to taste
Halve and pit avocado and mash into a bowl. Add lemon juice . Toast
bread until lightly browned and crispy. Spread avocado onto the slice
of bread with a fork. Sprinkle with salt and pepper, drizzle with olive
oil, and serve.
Try and make this if you can, it’s so filling and good! Enjoy!
Ingredients
1 whole chicken (cut into 12 pcs)
4 tbsp olive oil
2 tbsp lemon juice
3 tbsp Paprika
Salt and Black Pepper to season
Method
Slash the chicken making deep cuts into the flesh. Marinaded chicken with Paprika and lemon juice.
In a shallow dish, mix the remaining ingredients. Add the chicken and
coat in the mixture. Cover and refrigerate for 1 hour. Place under a
pre-heated grill for 15-20 minutes, turning occasionally.Serve with
boiled new potatoes, tossed in butter and parsley and seared courgettes.
Garnish with lime wedges if you wish.
Bahan-bahan
600 gram ikan tenggiri-dipotong nipis
1 inci halia *
4 ulas bawang merah*
5 ulas bawang putih* (semua bahan bertanda * ditumbuk)
2 tangkai daun kari
sedikit rempah tumis (halba campur)
1 mangkuk kacang bendi
1 biji tomato
1 mangkuk air asam jawa
santan (1 biji kelapa)
garam
80 gram rempah kari ikan adabi atau babas
4 sudu besar minyak untuk menumis
Cara-cara
Panaskan minyak, masukkan rempah tumis, daun kari dan semua bahan
tumbuk.Bila semua sudah naik bau, masukkan rempah kari dan sedikit air.
Biarkan garing (naik minyak) Masukkan lagi sedikit air dan juga santan.
Masukkan ikan. Biarkan seketika dan masukkan air asam jawa.Jangan lupa
masukkan garam dan bendi. Biarkan mendidih lagi. Bila ikan dah masak,
masukkan tomato sebelum ditutup api.
Bahan-bahan
3 Ikat sawi Jepun (dipotong)
3 ulas bawang putih (dihiris)
3 ulas bawang merah (dihiris)
2 biji cili hidup (dihiris)
3 sudu besar ikan bilis
3 sudu besar sos tiram
1 sudu besar minyak masak
I packet cendawan
garam & lada sulah
Cara-cara
Masukkan minyak kedalam kuali. Setelah panas masukkan bawang putih,
merah dan juga ikan bilis. Tumis dalam 5 minit masukkan sayur sawi jepun
dan juga cendawan. Masak sehingga cendawan sedikit lembut. Masukkan
cili hidup dan juga sos tiram, garam & lada sulah. Kacau seketika
dan tutup api. Sedia utk di hidangkan.
Bahan
1 kg mee kuning (celur dan toskan)
Taugeh
Bawang goreng
Isi ayam
Bahan Hiris atau dipotong
Tauhu (di goreng)
Daun bawang & daun sup
Cili merah
Telur Rebus
Limau kasturi/limau nipis
Bahan Kuah:
1 paket chicken ball
1 paket fish cake (potong nipis)
2 sudu besar cili kisar
3 sudu besar rempah kari dibancuh dgn sedikit air
1/2kg udang hidup
2 cawan stok Udang
5 cawan santan(1 biji kelapa)
2 keping asam gelugur
minyak
garam
Bahan kisar
2 batang serai
1 inci halia
1/2 inci lengkuas
5 ulas bawang kecil
3 ulas bawang putih
1 labu bawang besar
1/2 cawan udang kering ( di rendam )
Cara Penyediaan Kuah
1. Tumiskan bahan yang dikisar sehingga wangi dan garing. Masukkan rempah..biarkan naik minyak.
2. Masukkan fish cake, udang dan fish ball, stok udang dan santan..renehkan sehingga naik minyak.
3. Kacau selalu dan dan sesuaikan rasa.
4. Hidangkan bersama mee yang telah dicelur dan bahan yang dihiris tadi.
Bahan-bahan:
1 kg tulang rusuk lembu
3 biji bawang merah – dimayang halus
1 ulas bawang putih – dimayang halus
2 in halia
1 rempah sup bunjut
1 1/2 sudu besar serbuk lada hitam
4 biji ubi kentang, dipotong 4
10 batang lobak merah (baby carrots)
garam secukup rasa
1 batang celery , dihiris
1 kiub pati ayam
3 biji cili padi, diketuk
1 biji tomato
air secukupnya
bawang goreng dan daun sup
bahan penumis :
5 kuntum bunga cengkih
3 biji buah pelaga
1 batang kulit kayu manis
1 kuntum bunga lawang
Cara-cara :
Bersihkan tulang dan masukkan kedalam periuk bersama air. Sukatan air
mestilah sekali ganda lebih dari paras tulang. Masaklah sehingga daging
1/2 empuk. Jgn buka api terlalu kuat kerana ini akan menyebabkan daging
di tulang akan menjadi keras dan liat. Sebaiknya gunakan api yg
sederhana. Masukkan sedikit garam supaya isi daging menjadi lebih sedap.
Masukkan rempah sup bunjut, halia dan ubi kentang dan lobak merah.
Bolehlah ditambah air jika kuah kelihatan tidak mencukupi. Masukkan juga
serbuk lada hitam dan kiub pati ayam.Masukkan tomato dan cili padi.
Dalam kuali berasingan, panaskan sedikit minyak dan tumislah bahan
penumis hingga wangi dan masukkan bawang merah dan bawang putih yg telah
dimayang. Goreng sehingga bawang tersebut menjadi garing dan curahkan
kesemuanya kedalam periuk rebusan tulang (termasuk minyak).
Masukkan celery jika ada dan masukkan garam mengikut cita rasa
masing2. Masaklah sehingga ubi kentang dan daging empuk.
Hidangkan ke dalam mangkuk dan taburlah bawang goreng dan daun sup.
Ingredients
Melted butter, to grease
285g (1 3/4 cups) pitted dates, halved
250ml (1 cup) boiling water
1 tsp bicarbonate of soda
80g butter, at room temperature
100g (1/2 cup) caster sugar
2 eggs
115g (3/4 cup) self-raising flour, sifted
75g (1/2 cup) plain flour, sifted
185ml (3/4 cup) pouring cream
160g (1 cup, lightly packed) brown sugar
60g unsalted butter, chopped
Double cream, ice cream and nuts to serve
Method
Preheat oven to 180°C. Brush non-stick pans with melted butter to
lightly grease. Line the bases with non-stick baking paper. Combine the
dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes
to soften. Use a fork to coarsely mash. Use an electric beater to beat
the butter and caster sugar in a bowl until pale and creamy. Add the
eggs, 1 at a time, beating well after each addition. Fold in the date
mixture and the combined flour. Spoon the mixture into the prepared pans
and smooth the surfaces. Bake in oven for 25-30 minutes or until the
surfaces spring back when lightly tapped. Set aside in the pans for 5
minutes to stand before turning onto a wire rack to cool slightly. Meanwhile, place the pouring cream, brown sugar and unsalted butter in a
saucepan over medium heat. Cook, stirring, for 5 minutes or until
smooth. Divide the puddings among serving plates. Top with double cream, ice cream, nuts and drizzle over the sauce to serve.
Ingredients
4 large egg whites
Coarse salt and ground pepper
1 teaspoon olive oil
1 packet mushroom
1 red and green bell pepper, chopped
1 large onion, thinly sliced
2 tbsp shredded cheddar cheese
Directions
In a bowl, whisk together egg whites, and season with salt and pepper.
In a small nonstick skillet, heat oil over medium-high; add onion and
cook until onion has slightly browned; add bell peppers and mushroom.
Keep stirring for 3 to 5 minutes. Add egg mixture to skillet; cook,
stirring occasionally with a rubber spatula, just until set, 2 to 3
minutes. Transfer to a plate. Sprinkle a little bit of shredded cheddar
cheese. Serve with Avocado and garlic bread, of course.
Ingredient
1 baguette, sliced
1/2 kg Minced Beef
1 tbsp olive oil
3 large Onions, finely chopped
1 cup mix vege
1 tsp sugar
Salt & pepper to taste
1 cup Parmesan Cheese
Directions
Heat a nonstick skillet, add olive oil, cook onions and sauté till the
onions have softened. Add minced beef over medium-high heat, stirring
frequently, until beef is thoroughly cooked.Stir in sugar, mix vege ,
salt and pepper to taste.Slice baguette into 12 (1/2-inch-thick) slices. Spoon beef mixture evenly onto baguette ,
spreading mixture to edges. Sprinkle Parmesan cheese. Bake 5 minutes
until cheese is melted.
Ingredients
2 Chicken thigh, deboned
Ground black pepper
1 tbsp garlic, chopped
salt to taste
2-3 Tbsp soy sauce
Olive oil
Brown Sauce
Onion, chopped
2-3 tbsp chicken stock
1 tsp flour
1 tsp water
Salt & pepper to taste
Mushroom, sliced (optional)
Method
Marinate chicken meat with pepper, salt , garlic and soy sauce for
about 1 hr or over night. Heat a grill pan with olive oil and grilled
the chicken pieces till cooked. Start with the skin side down first.
Remove chicken pieces and put it aside. Add chopped onion and cook till
they turn transparent. Add chicken stock one tablespoon at a time and
stir the mixture. Add mushrooms if you are using it and simmer. Add
about 1 tsp of water into the flour and mix it well. Pour flour mixture
into the pan to thicken the sauce. Add salt and pepper to taste. Arrange
chicken piece on a plate and pour some of the sauce/gravy over the
chicken. Serve with fries, cucumber and coleslaw.
Ingredients
1/2 cup extra virgin olive oil
4 cloves fresh garlic, peeled, smashed, then minced
1 packet Chicken Pop Bites, fried slightly brown
1/4 cup freshly juiced lemon juice (plus more to taste)
4 ounces Parmesan cheese, grated
6 eggs (hard boil eggs and cut 1/4)
1 bowl baby tomatoes
2 Japanese cucumber, sliced
Freshly ground black pepper to taste
1/2 teaspoon salt
4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded
Method
In a very large bowl, whisk together the olive oil and garlic. Let sit
for half an hour. Add salt and pepper and 1/4 cup of lemon juice. Whisk
in half of the Parmesan cheese. Taste, add more lemon juice to taste.
The lemon should give an edge to the dressing, but not overwhelm
it.Using your hands, tear off chunks of lettuce from the heads of
lettuce (do not use a knife to cut). Add to the oil mixture and toss
until coated. Add the rest of the Parmesan cheese, toss. Add chicken pop
bites, sliced eggs, baby tomatoes and cucumber to the salad. Serve
immediately.
Ingredients
1 pomegranate
2 seedless oranges
1 finely minced garlic clove
3 tablespoon olive oil
a pinch of salt
a dash of pepper
fresh salad
A handful of Hazelnuts
Remove the pomegranate seeds. Peel the oranges and slice into 1/2 inch
rounds. Arrange the salad & orange slices in a single layer on a
serving platter. Each slice represents a single salad serving. Sprinkle
pomegranate seeds over each orange slice. Mix the oil, garlic, salt and
pepper in a small container. Drizzle it over the salad just before
serving. There is no need to add vinegar or lemon juice to this
vinaigrette. The oranges and pomegranate seeds provides the needed acid
boost. Sprinkle hazelnuts and ready to serve.
Fruit salads are one of the easiest, most colorful, tastiest, nutritious salads you can prepare.
A selection of your favourite fruit, sliced ( I used 1 green & 1 red apple, 1/4 pineapple, 1/2 dragonfruit , 1 orange, 1 plum) and a handful of almond flakes.
Directions: Combine chopped fruit in a bowl. Mix all fruits together
with the lemon or lime juice. Drizzle fruit salad dressing over fruits.
Cover tightly and refrigerate. Add almond flakes and stir before serving.
Ingredients
5 Dory fillets
1/2 cup plain flour, seasoned (salt & pepper)
60g butter
juice of ½ lemon
1 small bowl finely chopped parsley or watercress
steamed potatoes, steamed asparagus & cherry tomatoes to serve
Instructions
1. Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
2. Melt half of butter in a large frying pan on medium heat. When
starting to sizzle, add fish fillets and cook for 2 to 3 minutes each
side, until tender and golden. Remove to warm plates.
3. Add
remaining butter and lemon juice to pan, increase heat to high and stir
for 1 minute, until well combined. Stir through parsley/watercress.
Serve fish with steamed potatoes, asparagus & tomatoes and spoon
over sauce.
Ingredients:
Blend the following until smooth:
1/2 dragonfruit
1/2 cup ice cube
1/2 cup low fat milk
1/2 cup yogurt
Honey to taste (optional)
Ingredients
5 Mix herbs Pita breads
1 packet sausages, sliced round
1 onion, sliced
1/2 red pepper
1/2 green pepper
6 Eggs, lightly beaten
1 tbsp olive oil
salt and pepper
Directions
Heat a large non-stick frying pan to a setting just above medium. Add
the olive oil in the frying pan. Frying the onion for 3 minutes. Add the
sausages green & red pepper. Cook and stir gently over medium heat.
In the mixing bowl, whisk the eggs with salt & pepper. Add the eggs
and stir immediately by using a fork . When they are almost cooked,
take them off the heat, as the hot pan will continue to cook them.
Remove eggs from the pan before they lose their moist
appearance.Transfer eggs to serving plates. Serve the sausage scrambled
eggs with toasted pita bread or any bread as you prefer.
Note (optional) : For Pita bread, sprinkle olive oil & cheese on top of the pita bread and baked for only 2 minutes.
Method :
2pcs Whole-Wheat Sandwich Bread
4 cups Water, approximately
2 tsp White vinegar
2 eggs
Chives, snipped
Pour water into medium saucepan until 3 inches deep. Add vinegar. Stir.
Bring to a boil on medium-high. Reduce heat to medium. Water should
continue to simmer. Break egg into shallow dish. Slip egg into water.
Cook for 2 to 3 minutes until egg white is set and yolk reaches desired
doneness. Remove with slotted spoon. Sprinkle with salt , pepper and
chives.
Ingredients
MARINADE :
1 salmon fillet
1 teaspoon juice lemon
1 teaspoon salt & pepper
1 big onion, sliced and separated into rings
3 lemon slices
1 tablespoon olive oil
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
3/4 teaspoon dill weed
Salt & Pepper to taste
Line a baking pan with foil, grease lightly. Place salmon skin side
down on foil. Sprinkle with juice lemon pepper, salt & olive oil.
Top with onion and lemon. Fold foil around salmon; seal tightly.
Bake at 350° for 10-15 minutes. Open foil carefully, allowing steam to
escape. Bake for another 10-12 minutes or until the fish flakes easily
with a fork.
Combine the sauce ingredients until smooth. Serve with salmon.
Ingredients
6 large corn (steam)
1/2 green pepper
1/2 red pepper
1/2 cup sour cream
1 tbsp sugar
salt & pepper
Mix it all together and chill for about 30min to meld the flavour and done !
BAHAN-BAHAN:
2 ikat pucuk paku - dipotong dan dicelur
30gm udang kering
3 biji cili merah
½ biji kerisik
2 ulas bawang merah
1 biji bawang besar - dihiris
1 biji cili merah - dihiris
2 sudu makan pati santan
Air Limau secukupnya
Sedikit belacan
Garam dan gula secukup rasa
CARA MEMASAK:
1. Bersihkan pucuk paku dan celurkan sehingga masak. Ketepikan.
2. Kisar halus cili merah, bawang merah , udang kering dan belacan bersama kerisik.
3. Setelah itu masukkan pucuk paku yang telah dicelur tadi.
4. Perahkan air limau secukupnya serta masukkan garam dan gula secukup rasa.
5. Kemudian tuangkan pati santan sambil gaul rata.
6. Akhir sekali, taburkan bawang besar dan cili yang telah dihiris.
Bahan-bahannya
10 -12 biji kedondong yang agak muda dibuang kulit dan sagat kasar
2 biji lobak merah di sagat
1 biji timun di sagat
2 biji lada merah dihiris
6-10 biji cili padi di hiris
4 biji bawang merah dimayang
2 sdb udang kering direndam dengan air panas dan ditos kan/ di goreng sekejap tanpa minyak dan di tumbuk
sedikit garam,gula dan cuka
1/2 cawan kacang digoreng dan dikisar kasar
Campurkan semua bahan sehingga rata. Ratakan gula dan garam.Jika mahu
boleh juga perahkan sedikit limau kasturi atau limau nipis.
Ingredients
1 Japanese cucumber, slice
Just a pinch of habbatus Sauda
1/2 of a pomegranate’s worth of seeds, do this easily by whacking the
outside of the pomegranate with a wooden spoon so the seeds fall
directly into your bowl
Small handful of curly parsley/salad, chopped finely
Zest and juice of half a lemon
A generous drizzle of fruity olive oil
Salt & pepper
Place all ingredients in your bowl and lightly toss to combine. Let
rest 15 minutes before serving to let the cucumbers achieve a lightly
pickled effect.
BUBUR KACANG HIJAU DURIAN
Bahan-bahan
1 cawan kacang hijau
1 cawan gula pasir
3 cawan santan
3 sudu besar gula merah
1 helai daun pandan
sedikit garam
5 ulas durian
Kacang hijau dibersihkan. Rebus hingga separuh empuk. Masukkan gula pasir, gula merah, garam dan daun pandan. Masak sehingga kacang hijau empuk. Kemudian masukkan santan dan durian. Masak lagi sehingga mendidih. Bila sudah mendidih tutup api dan sedia di hidangkan.
KUAH DURIAN
Bahan-bahan
Sebiji durian (Anggaran 10 ulas)
Gula ikut selera manis
Garam secubit
2 helai daun pandan - disimpulkan
Santan sederhana pekat secukupnya dijadikan kuah
Isi durian letakkan kedalam periuk, ramas isi durian dan keluarkan bijinya.Masukkan bersama santan, gula, daun pandan dan garam secukupnya. Masak atas api hingga sederhana pekat, masak seketika lagi hingga mendidih, sedia untuk hidangkan bersama dengan roti , roti jala, pulut dan sebagainya.
KUIH BUAH MELAKA / ONDE-ONDE
Bahan-bahan
2 1/2 cawan tepung pulut
2 sudu besar tepung gandum
2 ketul gula melaka (dipotong kecil-kecil)
sedikit pewarna hijau (sekiranya mahu)
5 helai daun pandan (di blend dan diambil airnya 1 1/2 cawan)
Kelapa parut yang agak muda
sedikit garam
air secukupnya untuk merebus
Masukkan tepung pulut dan tepung gandum didalam satu bekas. Gaulkan ia agar bercampur. Masukkan air pandan sedikit demi sedikit sambil digaul sehingga ia boleh diuli. Jika ia keras tambahkan sedikit air lagi , dan jika ia terlalu lembik tambahkan sedikit tepung. Sementara itu rebukan air ke dalam periuk. Ambil sedikit, buatkan lubang sedikit dan masukkan gula melaka tadi, Tutupkan ia dan buatkan bulat-bulat. Masukkan kedalam air yang mendidih. Bila kuih dah masak ia akan timbul. Angkat dan gaulkan dengan kelapa parut yang di gaulkan dengan sedikit garam. Sedia untuk di hidangkan.
BENGKANG ROTI/ KUIH BAKAR PANDAN
Bahan-bahan
1 cawan gula
1 cawan jus pandan
2 cawan tepung gandum
2 1/4 cawan santan
2 sudu kecil butter
3 biji telur
1/2 sudu kecil garam
sedikit pewarna hijau
bijan jika suka
Campurkan semua bahan-bahan dan blend sampai sebati. Sapukan rata sedikit butter ke dalam loyang pembakar. Panaskan loyang dalam oven. Bila dah panas, masukkan mixture kuih tadi dan taburkan bijan. Bakar 180 degree sampai garing di bahagian atas lebih kurang 40-50 minit. Setelah sejuk, potong dan sedia untuk dihidangkan.
CARAMEL BREAD PUDDING
Ingredients Bread Pudding
8 slices bread
1/2 cup water
1 cup brown sugar
2 tablespoon butter/margerin
2 eggs
2 cups milk
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Additional
Raisin
Choclolate chips
White Chocolate
Preheat an oven to 180 C. Lightly butter a baking dish. Combine all the ingredients and put into the blender and blend until smooth. Pour the mixture into the baking dish and spread raisin on top of the bread pudding. Bake at 180 F for 50 to 60 minutes or until a knife inserted near the centre come out clean. Let cool for a couple of minutes. Serve the bread pudding with caramel sauce, chocolate chips or white chocolate. Serve warm or cold.
Ingredients Caramel Sauce
1 cup sugar
1 tablespoon water
6 tablespoon butter
1/2 cup whipping cream
Heat sugar and water moderate high heat in a saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as all of the sugar crystal have melted ( the liquid sugar should be slightly dark brown in colour), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan of the heat. Then slowly add the whipping cream to the pan and continue to whisk to incorporate. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.
TOFFEE APPLES ON STICKS
INGREDIENTS
6 Apples
125 gm butter
2 cups sugar
2 tbsp water
Wipe the apples well to remove any waxy coating, otherwise the toffee won't stick. Remove the stalks and put a stick or a wooden skewer in each stalk end.
Carefully heat the sugar, butter and water in a pan over a low heat until it is all dissolved. Bring to a boil and cook for a few minutes.
Remove from the heat and stir. Dip the apples into the toffee, swirling them around until coated. Place them on none stick baking paper and allow them to set.
