Chocolate Glazed Chocolate Chip Scones

Melt-in-your-mouth chocolate chip scones. Tender and moist inside with a slight crunch on the edges, these are perfect!

Ingredients

2 cups all-purpose flour
1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon salt
6 tablespoons butter, cut into small pieces
1 cup semisweet chocolate chips
3/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract

Directions

Heat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate soda and salt. Add the butter and, using two knives, cut it in until the mixture forms small crumbs. Add the chocolate chips and toss to combine. Make a well in the center of the mixture. In a bowl, whisk together the buttermilk , egg, and vanilla. Add to the flour mixture and, using a fork, gently stir until incorporated (do not over mix). Bring the dough together into a ball. On a lightly floured surface, shape the dough into an 6-inch round (about 1 inch thick). Cut into 8 wedges, separate, and transfer to the prepared baking sheet. Brush the top of the scones with milk . Bake until golden brown, 12 to 15 minutes. Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the chocolate glaze evenly over the scones.

Chocolate glaze

Ingredients
1 1/2 cups confectioners' sugar
4 tablespoons cocoa powder
2 tablespoons milk or water
2 teaspoons vanilla

Preparation
Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

STUFFED ZUCCHINI

 

Ingredients

2 Zucchini
1 package Sausage, finely chopped
1/2 cup dry bread crumbs
1 package (8 ounces) Cream Cheese
2 tablespoons fresh parsley, finely chopped
1/2 red capsicum, finely chopped
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup grated Parmesan Cheese
salt and pepper to taste
1/2 cup shredded mozzarella cheese (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, parsley,cream cheese, capsicum, lemon juice,bread crumbs, salt and pepper. Stuff squash with sausage mixture and place in baking pan. Sprinkle with grated Parmesan cheese(cover baking pan with foil). Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Peanut Butter And Banana Wraps.

Ingredients

Tortilla shell , whole wheat or regular flour
1 tablespoon creamy peanut butter
Small drizzle of honey
1 banana

Directions

Spread the peanut butter all around the tortilla shell.
Drizzle a small amount of honey on the peanut butter.
Put the banana on top and carefully wrap it up like a burrito and cut it in half. Served with fruits, if desired.

Flourless Chocolate Cake

Rich and totally indulgent.

INGREDIENTS

6 tablespoons butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped
6 large eggs, separated
1/2 cup granulated sugar
1/2 teaspoon salt
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving

DIRECTIONS

Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Add salt.Let cool slightly. Whisk in egg yolks.

In a large bowl, beat egg whites until soft peaks form.Gradually add granulated sugar, and continue beating until glossy stiff peaks form.
Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan, and smooth the top with a rubber spatula.

Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar.

Serve with whipped cream or ice cream, if desired

Cucur Jagung Dan Kuah Kacang

Bahan-bahan Cucur Jagung

1 cawan isi jagung
200 gram tepung gandum
200ml air (lebih kurang)
1 biji telur
1 biji bawang besar ( dihiris)
setengah cawan daun kucai
1 sudu kecil serbuk kunyit
sedikit udang kering
Garam secukup rasa
Minyak untuk menggoreng

Cara-caranya

Campurkan tepung, jagung, bawang besar, telur, udang, kucai, serbuk kunyit , garam dan air. Bancuhan hendaklah tidak terlalu pekat atau cair. Panaskan minyak penuh kedalam kuali. Goreng sehingga kekuningan dan angkat. Potong dan hidangkan kedalam pinggan.

Bahan-bahan Kuah Kacang

1 cawan kacang tanah - goreng tanpa minyak, buang kulit dan mesin separuh sampai hancur dan separuh kasar
10-15 tangkai cili kering
5 ulas bawang merah
1 inci belacan
Setengah cawan air asam jawa
Air putih secukupnya
Garam dan gula

Cara-caranya

Basuh cili kering , bawang (dengan kulit) kemudian goreng tanpa minyak dengan belacan. Kisar dengan sedikit air sampai halus. Panaskan minyak, tumis bahan-bahan kisar tadi sampai pecah minyak. Masukkan air asam jawa. Biarkan sekejap Tuangkan pula kacang tanah yang telah dikisar halus. sekiranya kuah agak pekat, bolehlah tambah air putih tadi. Perasakan dengan garam dan gula secukupnya. Apabila kuah mendidih dan masak dengan elok, masukkan kacang yang mesin kasar, tutupkan api. Bolehlah dicicah dengan cucur jagung tadi.

Bubur Jagung Labu

Bahan-bahan

5 tongkol jagung atau 2 tin jagung
Satu mangkuk santan kelapa
1/4 labu kuning
Segenggam biji sagu (rendam sekejap)
1 cawan gula (ikut manis yg disukai)
sedikit garam

Cara-caranya

Parut/Hiris jagung semua dan masukkan kedlm periuk.
Masukkan santan dan gula dalam bekas corning ware(periuk), kacau perlahan hingga mendidih. Lepas tu letak garam secubit, rasa lemak masin manisnya. Jika jagung dah masak, masukan pula labu dan biji sagu yg direndam tadi. Bila labu dah empuk boleh ditutup apinya.Siap utk dihidang, sesuai dimakan semasa suam atau sejuk.

ROTI BOOM

Bahan-bahan

1 kg tepung
2 1/2 cawan air (anggaran)
2 sudu besar marjerin
1 sudu besar susu pekat
2 sudu besar gula
1 biji telur
1 sudu besar garam

Cara-Cara

Sediakan bekas masukkan air, gula, susu, garam, telur dan majerin kacau hingga sebati. Masukkan bancuhan air ke dalam tepung dan uli sehingga menjadi doh. Uli selama 20 minit dan rehatkan doh. Ambil sedikit doh dan bentukkan bulat sehingga habis dan sapukan tiap-tiap doh dengan majerin. Perap doh dalam beberapa jam atau semalaman dan bolehlah ditebar. Ambil doh dan penyekkan besar dan rehatkan selama 10 minit. Kemudian barulah ditebar di atas dulang sehingga nipis. Panaskan kuali leper bubuh minyak sedikit, letak roti boom dan balikkan. Apabila sudah masak angkat dan bolehlah dihidang bersama kuah kari, kuah dhal dan sebagainya.

BEEF STEAK WITH BROWN SAUCE

Ingredients

2 (1/2 pound) beef steaks
1/4 cup soy sauce
1/2 cup balsamic vinegar
2 tablespoon honey
2 tablespoon olive oil
3 tablespoons minced garlic
2 teaspoons ground black pepper
1 tablespoon grated fresh ginger
1 pinch cayenne pepper
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon sesame oil

Directions

In a medium bowl, mix the vinegar, soy sauce, vinegar, garlic, honey, olive oil, ground black pepper, onion powder, sesame oil, salt, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 5 minutes per side for medium-rare, depending on thickness, or to desire doneness.Test for doneness by cutting into the middle of the steak.

BROWN SAUCE

Ingredients.

1 pint stock
1 oz. butter
1/2 oz. flour
1/2 stalk of celery
1 carrot
1 onion
Salt to taste
Pepper to taste
Lemon juice to taste

Directions.

Put the butter into a saucepan, and when it is quite hot. Slice up the vegetables and put them in the saucepan and fry until they turn a good colour. Stir in the flour and brown that too. Pour in the stock and stir until it boils. Cover down and let it simmer slowly for an hour. Rub through a sieve or blend, return to the saucepan. Season with salt and lemon juice, boil up, and it is ready to serve.

Stir-Fried Vegetables With Pea Sprouts

Ingredients

1/4 kg prawns, peel the shell
1 clove garlic, crushed
1 red chilli, thinly sliced
3 spring onions, thinly sliced
1 small red onion, thinly sliced
1 carrot, shredded
a few shiitake mushrooms, sliced
1 handful cabbage, finely sliced
2 handful pea sprouts
1 splash olive oil
sea salt
freshly ground black pepper
2 teaspoons soy sauce
1 teaspoon sesame oil

Method

Mix the garlic, chilli and spring and red onions together. Mix all the other vegetables together. Keep the two mixes separate.
Heat your wok until it's really hot. Add a splash of oil, it should start to smoke, then the garlic, chilli and onion mix. Stir for just 2 second and add the prawns. Stir for 2 minutes before adding the other mix. Keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with salt and pepper.
After a minute or two, the vegetables should have begun to soften. Add the soy sauce and sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish. Ready to be served.

Bebola Donut Kentang

Bahan-bahan

1/2 kilo tepung gandum (diayak)
2 sudu besar susu pekat manis
2 sudu besar susu tepung
1 cawan air suam
sedikit garam
1 biji telur (dipukul sedikit)
1 sudu besar yis (mauripan)
4 sudu besar gula
3 sudu besar marjerin (dicairkan)
3 biji ubi kentang (rebus, kemudian lenyek)

Cara-caranya
Masukkan semua bahan tepung gandum, margerin, gula, garam,susu tepung, susu pekat manis , yis bersama air , telur dan juga kentang lenyek tadi kedalam bekas adunan dan uli hingga tidak melekat pada tangan. Pastikan doh betul-betul lembut, sekiranya terlalu melekit tambahkan lagi sedikit tepung. Uli selama 8 hingga 10 minit. Kemudian perap doh dan tutup bekas adunan dengan plastic wrap dan biar doh naik dua kali ganda. Masa perapan lebih kurang 1.atau 2 jam. Kemudian tumbuk doh untuk keluarkan angin dan bentukkan doh anda bulat-bulat. Susun donut di atas dulang dan biarkan sehingga donut naik dua kali ganda. Panaskan minyak dan goreng sehingga kekuningan. Angkat dan salut dengan icing sugar. Sedia untuk dihidangkan.

Chocolate Crinkle Cookies

Ingredients:

1 cup cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup icing sugar sugar

Directions:

Mix together the cocoa powder, sugar, and vegetable oil in a large bowl. Beat eggs into the cocoa mixture, one at a time. Stir in the vanilla extract. Combine the flour, baking powder, and salt in a small bowl. Stir this mixture into the cocoa mixture. Cover the dough with plastic wrap and chill in the refrigerator for at least 6 hours or overnight. Preheat oven to 185 C and prepare a baking sheet with parchment paper. Fill a shallow bowl with confectioners' sugar.Roll dough into 1-inch balls. Roll the balls in the confectioners' sugar and place on the parchment paper. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to sit on cookie sheet for 1-2 minutes. Transfer to wire racks to cool completely.

Ketam Masak Cili Telur

Bahan-bahan
1 kg ketam

Bahan Kisar
1 sudu kecil belacan
3 sudu besar cili kering
2 biji bawang besar
5 ulas bawang putih

Bahan Dihiris
1 biji besar bawang merah
3 ulas bawang putih
1 inci halia (dimayang)

Lain2 Bahan
3 sudu besar butter
1 batang daun kari
2 batang serai
1 biji tomato- potong dadu
3 sudu besar Sos Cili Thai
4 sudu besar Sos Tiram
Air (rebusan ketam) secukupnya
2 biji telur dipukul sedikit
Gula dan garam secukupnya
Daun ketumbar atau hirisan kobis (hiasan)

Cara-caranya
Basuh ketam dan ketuk sikit bahagian sepitnya. Kukus atau rebus ketam dalam 5 minit atau sampai ketam bertukar warna. Panaskan kuali kemudian cairkan butter.
Tumis bahan hiris dan daun kari sampai naik bau. Kemudian baru tumis bahan kisar dan serai sehingga cili masak. Masukkan tomato, sos tiram , sos cili thai. Tambah air, garam dan gula secukupnya, biarkan mendidih sebentar. Masukkan ketam yg dah dikukus dan gaul rata tapi perlahan-lahan. Masukkan telur yg dipukul sedikit dan curah keliling atas ketam.Gaul rata dengan perlahan dan apabila nampak kuah menjadi pekat seperti yg dikehendaki bolehlah matikan api. Akhir sekali tabur daun ketumbar atau hirisan kobis apabila menghidang.

Sour Cream-Chocolate Chip Scones

Ingredients :

2 cups all-purpose flour
1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup semisweet chocolate chips
3/4 cups sour cream
1 large egg
1 teaspoon vanilla extract

Directions :

Heat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using two knives, cut it in until the mixture forms small crumbs. Add the chocolate chips and toss to combine. Make a well in the center of the mixture.
In a bowl, whisk together the sour cream, egg, and vanilla. Add to the flour mixture and, using a fork, gently stir until incorporated (do not over mix). Bring the dough together into a ball.
On a lightly floured surface, shape the dough into an 6-inch round (about 1 inch thick). Cut into 8 wedges, separate, and transfer to the prepared baking sheet. Bake until golden brown, 12 to 15 minutes.

Bihun Goreng Singapore

Bahan-bahan

1 paket bihun - direndam
2 ketul dada ayam- dipotong kecil
10 ekor udang- dibuang kulit
3 ulas bawang putih
1 labu bawang besar
1 batang lobak merah- dihiris memanjang
Kobis atau bunga kobis
1 sudu kecil lada putih
1 sudu besar lada hitam
1 sudu besar sos tiram
gula dan garam secukup rasa

Hiasan
1 biji telur- pukul telur dgn lada putih dan garam , digoreng dan hiris.
1 tangkai daun bawang- dihiris
4 cili api - dihiris halus
1 cili merah- dihiris

Cara-cara

Bihun direndam, Biarkan sehingga lembut dan ditoskan.
Kisar bawang putih dan bawang besar. Tumis bawang sehingga naik bau. Masukkan ayam yang dipotong kecil dan juga udang, biar sehingga masak. Masukkan perasa lada putih, lada hitam, sos tiram, gula dan garam. Kemudian masukkan bihun yang ditoskan tadi dan kacau sehingga rata. Masukkan lobak merah yang dihiris nipis bersama dengan bunga kobis tadi. Kacau sehingga masak. Taburkan hirisan telur dadar keatas bihun bersama2 dengan daun bawang dan cili.

Vietnamese Spring Rolls

Ingredients

Rice Paper Wraps (10)
60g vermicelli noodles
20 cooked(boiled) prawns
200g fried nuggets-sliced
100g organic pea sprouts
3 basil leaves, chopped
3 small lettuce leaves, chopped
1 Cucumber – cut into matchsticks
1 red Bell Pepper – cut into matchsticks
5 hot chillies - sliced thinly
1 cup shredded Carrots
1 or 2 drops of sauce seasoning maggie

Dipping Sauce

¼ cup chilli Sauce
⅛ teaspoon sauce seasoning maggie

Instructions

Boil vermicelli until white and soft, drain and let cool.
Soften rice paper with warm water. Lay the wrap on a clean plate. A couple of slices of nuggets and one or two prawn in each roll, vermicelli and add remaining ingredients to taste. Place all ingredients in centre and fold. Fold the sides in first. Roll up from the side nearest you to the other end, the rice paper will stick to itself. Combine the chilli sauce and seasoning maggie sauce for the dip. Enjoy!!

Ikan Keli Sambal

Bahan-bahan

5-6 ekor Ikan Keli yang telah disiang
200 gram tepung gandum
2 sudu besar asam jawa
10 sudu minyak masak
2 sudu besar serbuk kunyit
300 gram cili kering
1 sudu kecil belacan
3 ulas bawang putih
3 biji bawang besar
1 inci halia
1 batang serai. diketuk
3 biji air limau nipis
garam dan gula secukup rasa
Daun bawang, hiris halus

Cara Penyediaan
Ikan keli di salutkan dengan tepung gandum atau asam jawa untuk menghilangkan lendir. Bilas dengan air paip. Lumurkan ikan keli dengan kunyit dan garam..Masukkan minyak kedalam kuali, setelah minyak panas Masukkan ikan keli dan goreng sehingga keemasan dan asingkan. Kisarkan bawang putih, bawang besar, halia, belacan, air limau nipis dan cili kering.. Masukkan minyak, setelah panas masukkan cili yang telah dikisar dan batang serai.Setelah sambal kelihatan terbit minyaknya , masukkan garam dan gula secukup rasa ,Kemudian tuangkan sambal tadi keatas ikan keli yang sudah digoreng tadi. Tabur daun bawang. Sedia untuk di hidang dan selamat menjamu selera.

Crab Fritters With Spicy Mayo

Ingredients

1 package Crab sticks

Fritter batter:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons olive oil
1 1/3 cups fresh milk
1 egg
1 tablespoon cajun seasoning
1 tablespoon dried parsley
1 tablespoon black pepper
1 cup breadcrumbs (optional)
Oil (approximately, as needed for deep frying)

Spicy Mayo
1 cup mayonnaise
2 tablespoons Thai chilli sauce.

Directions
To make the fritter batter, combine flour, baking powder, cajun seasoning, dried parsley, and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
Heat oil to 375 degrees F in a deep-fryer.
Fold in crab sticks in the batter, trying to avoid breaking up lumps. Roll onto the breadcrumbs. Deep-fry in hot oil until golden brown and drain.

Whisk together mayonnaise and Thai Chilli Sauce. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce. Enjoy !!

BROCOLLI FRITTERS

Ingredients

3 cups broccoli, steamed and finely chopped.
1/3 cup feta or parmesan cheese
3 scallions, finely chopped
2 tbs fresh dill, finely chopped.
2/3 cup almond flour/meal.
2 eggs, beaten.
1 tbs olive oil.
1/2 tsp salt.
1/4 tsp white/black pepper.

Method

(make sure to dry the broccoli with a paper towel as best you can, without mashing it).
Using your hands, combine all the ingredients in a bowl.
Heat a non stick pan on high.
When it gets hot, use an ice cream scooper (or whatever spoon you have) to place mixture on the pan.
Slightly flatten each fritter with the spoon/spatula.
Cook on LOW HEAT for 5 mins on each side (like pancakes). Until they are golden brown.
Recipe makes approximately 8-9 delicious fritters.
Could serve with yogurt or chilli sauce, Enjoy.

BRIOCHE BREAD

Ingredients

10g dry active yeast
250ml lukewarm water
675g bread flour or all-purpose flour
50g caster sugar
1 teaspoon salt
2 eggs, beaten
60ml vegetable oil
2 tablespoons sesame seeds (optional)

1 egg yolk and 1 teaspoon cold water for brushing

Directions

In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 10 minutes.
In a large bowl, stir together the flour, sugar and salt. Make a well in center of the bowl and mix in the eggs, oil and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate and punch down the dough, transfer to floured surface and cut into two equal portions. Divide each portion into three ropes.Loosely plait the three ropes together. Cover and let rise one hour more.
Beat the egg yolk with 1 teaspoon of water to make a glaze and brush onto the bread. Sprinkle with sesame seeds. Preheat oven and bake for 30 minutes at 180 degrees C or until golden brown Let cool on a wire rack. Ready to serve with butter or jam.

MELTING MOMENTS COOKIES

The most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies.

Ingredients:

125g (1/2 cup+1 tablespoon) butter, room temperature
40g (5 1/4 tablespoons) powdered sugar
1/4 teaspoon pure vanilla extract, optional
125g (3/4 cup+1 1/4 tablespoons) potato starch (preferred) or cornstarch
80g (3/4 cup+2 1/2 teaspoons) cake flour
Powdered sugar for dusting cookies

Method:

Preheat oven to 350 degree Fahrenheit. Line the baking sheet with parchment paper.
In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Add in the vanilla extract and stir well. Fold in the potato starch, cake flour and mix well until a soft dough is formed.
Divide the dough into 2 rounds. Use your palms to shape them into small balls. To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork. Place baking sheet in the bottom part of the oven. Bake for about 10 minutes or until the cookies turn very slight brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over cookies before serving.

Butter Icing :

60g butter, softened
2/3 cup (110g) icing sugar
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice

Use an electric mixer to beat the butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.

Note : Potato starch and potato flour are completely different. Make sure you get potato starch for this recipe. In baking, potato starch adds a feather light texture to cookies.

Chicken Porridge

Ingredients

6 cups water
4 cups chicken broth or 4 cups water and 1 chicken cube
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish
Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish.

Instructions

Place all ingredients except the cilantro and scallions in a rice cooker, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour. Remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

Moist Carrot Cake

Ingredient

2 cups all purpose flour
2 tsp. bicarbonate soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups olive oil
1 cup castor sugar
1 cup brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup chopped nuts (pecans or walnuts)

Cream Cheese Frosting:

250gm cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 325°F. Prepare cake pan and lining with parchment or wax paper. Mix together in a bowl together flour, bicarbonate soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs,olive oil, sugars, and vanilla for about minute or so. Add the dry ingredients to the wet mixture and mix for about 2 minutes more. Add the grated carrots. Then add nuts if desired. Pour batter in prepared cake pans and bake for approx. 35 to 40 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.

To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

FISH AND CHIPS

Ingredients

6 fish dory (frozen and thawed)
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon turmeric powder
1 teaspoon salt & pepper (plus seasoning of your choice,secukup rasa, etc)
1 1/2 cup water
1 teaspoon dill (optional)
oil (for frying)

Directions

Mix together 1 cup flour, 1/4 cup cornstarch, baking powder ,salt & pepper in a bowl. Stir and add enough water to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon. Season the batter to taste if desired with seasoning of your choice. I suggest "secukup rasa" seasoning and set aside.In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.Heat oil in a deep pan .
Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
Cook the fish one or two pieces at a time until golden brown.Drain on paper towels. Sprinkle dill on top.
Serve while hot with mix vege, fries, mayonnaise and chill sauce.

Blooming Onion And Dipping Sauce

Ingredients

Blooming Onion:

1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1 tablespoon chilli sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Directions

To make sauce: In a medium bowl, combine mayonnaise, chilly sauce,1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center or just put at the side.

Cajun Chicken And Blooming Onion With Mango Salsa

Ingredients

4 single chicken leg quarters, skin on
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon cajun spice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Mango Salsa

1 ripe mango
1 avocado, halved, stone removed, peeled, finely chopped
1 red capsicum, halved, finely chopped
1/2 red onion, finely chopped
1 tablespoon fresh lime juice
1 tablespoon finely shredded fresh mint
Salt & sugar to taste

Method

Combine oil, salt, garlic and onion powders, oregano, thyme, cajun, paprika, cayenne and black pepper in a large bowl. Add chicken and turn to coat.Preheat the oven to 200 degree Celsius, lay the chicken on a grill and a grill plate below to catch the oil. Keep the left over used marinade. Roast the chicken for 20 minutes, “drip” generously the left over marinade over the chicken thighs by using a spoon, continue to roast for another 20 minutes until the thigh is fully cooked. Transfer to a plate. Cover loosely with foil and set aside.
Meanwhile, to make salsa, cut mango cheeks close to seed and peel away skin. Finely chop. Combine in a bowl with avocado, capsicum, onion, lime juice and mint. Season with salt and sugar. Serve chicken with salsa and blooming onion.

Beef And Bow Ties Pasta

Ingredients

1 1/2 cups bow-tie pasta (farfalle)
1/2 cup mixed vegetables
1 pound minced beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1 teaspoon cajun spice
1 teaspoon white pepper
1 red chilli, chopped
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the minced beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, cajun, salt and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes. Place the bow-tie pasta into a large serving dish, and pour the minced beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with red chillies and Parmesan cheese before serving.

Mustard, Honey, Lemon And Rosemary Roast Chicken.

Ingredients

1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 honey
1/4 cup rosemary leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
1 garlic clove, peeled, sliced
1 lemon, rind finely grated, juiced
Salt and pepper
Chicken pieces (drumsticks, thigh or breast on bone), skin on

Directions

Combine mustard, oil, honey,rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper. Add chicken pieces and turn to coat. Cover and refrigerate overnight.
Preheat oven to 190°C. Place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through. Place on a platter. Serve warm with a simple salad or rice.

Spaghetti Creamy Butter Prawn

This recipe works well with crab too.

1 package spaghetti
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the spaghetti and cook according to the directions on the package.

Marinade Prawns
1 tsp salt
1/2 tbsp sugar
2 tsp curry powder
1 tbsp flour
1 egg

Ingredeints

2 tbsp butter
1 red chilli (chopped)
4 chili padi (chopped)
1 stalks curry leaves
230ml evaporated milk (vary this amount depending on how thick you want the sauce to be)
pinch of knorr chicken powder
salt and pepper

Directions

Marinade the prawn for one hour.
Brown the prawn in a nonstick pan and put aside.
Heat wok with butter, Fry chillies and curry leaves till fragrant.Pour in evaporated milk and bring to boil. Add in knorr chicken powder, salt and sugar to taste.
Add prawn and cook for a while.The flour added to the prawn will thicken the sauce. If it's too spicy,just add in more sugar. Serve over spaghethi.Yummylicious !!

APPLE CINNAMON BISCOTTI

Ingredients:

2 Cups of Flour 
2 Tsp Baking Powder
1/2 Cups of Sugar
1 Tsp Salt.
1 Tsp Ground Cinnamon

2 Tsp Pure Vanilla Extract
2 Eggs (Room Tempreture)
6 Tsp Butter (Room Tempreture)
1 Cups Apple (cored and diced)

Directions:

Pre-heat your oven to 162 degree C, line a baking sheet with parchment paper.
In a medium sized bowl, combine the dry ingredients save for the sugar.
In another, the wet - but not the butter.
In a third bowl, cream the butter and sugar until light and fluffy.
Add the wet mixture. Mix well. Then add the dry, followed by the diced apple.
Dump onto a well floured counter and massage until it's semi-dough like.
Break into two halves and place each one on the parchment lined baking sheet.
Shape into logs, about 1 1/2" thick and sprinkle with a little extra sugar.
Bake in hot oven for 25 - 30 minutes. Remove from the heat and allow to cool about 15 minutes. Slice the logs at an angle. Place back in the oven and bake a further 20 - 25 minutes. Remove from the heat. Place biscotti pieces on wire racks to cool completely before serving.
Serve with a big cup of tea or coffee.

Fresh Apple Salad, Carrots , Celery and Habbatus Sauda.

Ingredients

4-6 fresh apples, cut slices
1 carrot, cut slices
1/4 lemon juice (to prevent browning while you prep)
3/4 cup chopped celery
1/2 cup chopped red capsicum
2 Tbs. lemon juice
1 tbsp sugar
1 tsp salt
1 tsp habbatus sauda
3/4 cup sliced almonds
3/4 cup mayonnaise (optional)

Directions

Cut the apples ,carrots and place in the lemon water, set aside.
Mix mayo, sugar , salt and 2 Tbs. lemon juice.
Drain the apples , carrots,and arranged on the plate.
Combined capsicum and celery.
Sprinkle sliced almonds and habbatus sauda over the salad
Coat with the mayo mixture and chill.

Avocado Fries With Spicy Mayonnaise Dipping Sauce.

These avocado fries are a very unique and delicious appetizer. If you are looking for something different to make at home, you should give this recipe a try.

Ingredients:

¼ cup rice flour
1 teaspoon salt
1 tablespoon blackpepper
2 large eggs (beaten)
1 ¼ cups breadcrumbs
3 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional)

Instructions

Slice avocados lengthwise - for three avocados, you'll get 20-22 fries. In the first bowl, place the ½ cup of rice flour and add a pinch of salt and 1 tbsp of black pepper.Rolling the avocado slices in the mixture does require a little work, but its well worth it.
Second bowl, crack the eggs into the bowl and beat lightly.
In the last bowl, Add the breadcrumbs and parmesan cheese and mix thoroughly. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly the breadcrumbs with your fingers. Fried for 2-3 minutes, until breadcrumbs is lightly or golden browned. The coated avocados do not take very long to cook in the oil, so be careful not to burn them.Cool for about five minutes and serve with dipping sauce of your choice.

To make the mayonnaise, mix together the mayo, lime juice and Thai chilli sauce. Serve along side your avocado fries and Enjoy!

VANILLA SAUCE

Ingredients

1/4 cup white sugar
1/4 cup brown sugar
1 cup fresh milk
A pinch of salt
1 tbsp cornflour
1/2 cup butter
1 teaspoon vanilla essence

Mix together sugar, brown sugar, salt, milk, cornflour and butter in a saucepan. Bring to a boil and continuously stir until the mixture thickens and then remove from heat, and stir in 1 teaspoon of vanilla. Serve over bread pudding. Yummy !!

Cucur Jagung

Bahan-Bahan

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
Garam secukupnya
Minyak untuk menggoreng

Cara-caranya

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.

Cornflake Crusted Baked Chicken

Ingredients

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

Instructions

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.

Crispy Fried Chicken

Ingredients

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons knor seasoning
2 eggs
1-1/2 cups water
1 teaspoon salt
1 whole chicken, cut into 4
Oil for deep-frying/fryer

Directions

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.

Black Pepper Beef

Ingredients

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

Directions

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.

Baked Dijon Salmon

Ingredients:

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

Directions :

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.

Beef Tomato Soup Diet

Ingredients :

500 beef broth
200g tomatoes, chopped
100g grilled beef leftovers, sliced
2 tbsp tomato sauce
1tsp sugar
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

Direction :

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.

Cabbage Soup Diet

Ingredients :

Onions – 6 large onions
Green Peppers – 2
Tomatoes – 3
Cabbage – 1
Celery – 1 bunch
Water – 22 oz of water

Directions:

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.

MUSHROOM SOUP

Ingredients

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.

Directions:

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.

Bubur Pulut Hitam

Bahan-bahannya

1 cawan beras pulut hitam ~ direndam
6 cawan air
5 sudu besar gula pasir
2 sudu besar gula merah
secubit garam
3/4 cawan santan
2 helai daun pandan
1/2 cawan santan pekat (ketika makan)

Cara-caranya

Masak beras pulut hitam bersama air dan daun pandan hingga beras empuk (dgn api sederhana).Masukkan gula pasir, gula merah dan secubit garam. Masak hingga gula hancur.Kemudian masukkan santan dan masak seketika lagi. Padamkan api.
Biarkan bubur suam2 sedikit, kemudian isikan ke dalam mangkuk hidangan.Boleh dihidang dengan memasukkan sedikit santan pekat yang telah dicampur dengan sedikit garam. Sedia utk dinikmati.

Tauhu Sumbat dengan Sos Cili Berkacang

Resepi Tauhu Sumbat

6-8 biji tauhu segar
1 batang timun ( potong memanjang)
1 batang karot ( potong nipis memanjang )
100 g taugeh – di celur
Minyak untuk menggoreng

Cara penyediaan

Goreng Tauhu hingga kekuningan. Angkat dan sejukkan sebentar.
Tauhu di potong 2 serong, belah tengahnya kemudian sumbat dengan sayur-sayuran tadi. Hidangkan dengan sos cili berkacang.

Resepi Sos Cili berkacang

2 sudu besar cili kering kisar
2 sudu besar sos cili
2 sudu besar gula pasir@ 3 sudu besar gula merah
1 ulas bawang putih ( tumbuk halus)
1 sudu kecil garam
1 cawan air
2 sudu besar kacang tumbuk
2-3 sudu makan cuka

Cara Penyediaan

Satukan semua bahan kecuali kacang tumbuk dalam periuk dam masak hingga pekat sedikit,
Sesuaikan rasa manis, masin dan masamnya. Boleh tambah jika kurang.
Semasa menghidang taburkan dengan kacang tumbuk.

Spiral Pasta With Meatballs

Ingredients

2 large onion, chopped
2 garlic cloves, finely chopped
1 can Prego tomato, basil & garlic sauce
1 can water
1/4 cup chopped fresh basil
1 tablespoon fresh oregano or dried oregano
1 tablespoon sugar
2 tablespoon olive oil
Salt & pepper to taste

2 slices wholemeal bread
500g minced beef
1 large egg
2 tablespoons low-fat milk
1 tablespoon olive oil
salt & pepper to taste
1 packet spiral pasta

Directions

Coat a large saucepan with olive oil and place over medium heat. Saute the onion and garlic until soft, about 5 minutes. Add to the saucepan with tomatoes sauce and water. Bring to the boil over medium-high heat. Reduce the heat to medium-low, cover and simmer, stirring often, for 30 minutes. Add the basil and oregano during the last 15 minutes.

While the sauce is simmering, process the bread into crumbs. Combine the breadcrumbs, beef mince, egg, milk and pepper with the reserved onions and mix until blended. Shape into meatballs.
Coat a frying pan with olive oil and place over medium-high heat. Cook the meatballs in batches until they are browned on all sides, about 8 minutes per batch. Drain on paper towel. Add the meatballs to the sauce. Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, cook the pasta according to the packet directions. Drain the pasta.Transfer the spiral pasta to the serving dish, and top with the meatballs and the sauce.

Ikan Siakap Tiga Rasa

Bahan-bahannya.
Untuk Ikan:
2 ekor ikan siakap
Tepung jagung untuk dilumur pada ikan
Serbuk Perasa
Minyak untuk menggoreng ikan

Untuk Kuah:
2 biji bawang besar - dipotong dadu
6 biji bawang putih - dititik
10 biji cili padi -
1 inci halia - dihiris halus
1 biji tomato - dipotong dadu
1/2 biji cili benggala - dipotong dadu
1 tin kiub nenas
4 sudu besar sos tomato
4 sudu besar sos cili thai
2 sudu besar sos tiram
2 sudu besar sos ikan
2 batang serai - dititik
Beberapa helai daun limau purut
Daun sup/daun bawang untuk hiasan
Garam secukup rasa
Gula secukup rasa
Minyak untuk menumis

Cara membuatnya:
1. Ikan dibersihkan dan ditoskan
2. Lumurkan ikan dengan serbuk perasa. Pastikan semua bahagian dilumur rata. Kemudian, lumurkan pula dengan tepung jagung. Lumur kedua-dua belah bahagian ikan termasuk bahagian dalam.
3. Panaskan minyak yang banyak di dalam kuali. Pastikan minyak betul-betul panas barulah dimasukkan ikan tadi. Goreng terendam ikan tersebut. Setelah ikan garing, angkat dan ketepikan
4. Panaskan minyak dalam kuali yang lain. Tumiskan cili padi, halia, serai, dan bawang putih.
5. Setelah bawang agak layu, masukkan sos cili, sos tomato, sos tiram, sos ikan, dan 3 sudu jus nenas di dalam tin. Kacau sebentar.
6. Masukkan bawang besar, tomato, nenas, dan cili benggala.
7. Masukkan air sedikit. Tambahkan garam dan gula.
8. Biarkan kuah mereneh seketika. Setelah kuah agak pekat, angkat dan curahkan di atas ikan yang telah digoreng tadi. Taburkan daun sup dan daun bawang.

Steamed Sweet Corn

Ingredient:

3 Sweet corns
Water
Salt
Pepper
Butter

Preparation:
Cut the ears of corn into 4.
Add water to a large pot that comes up to 2 inches high in the pot. Insert a steamer rack into the pot. Ensure that the water is not reaching the bottom of the steamer; if it is, pour off some of the water. Place the pot, covered, on high heat and bring to a boil. When the pot comes to a boil, place the corn into the pot using a pair of tongs. Re-cover pot and let steam for 4 minutes or until the corn becomes a deep yellow.Remove corn from pot and serve hot with wooden sticks. Top with salt, pepper, or melted butter, if desired.

Black Pepper Roast Chicken

Ingredients

2 tablespoons butter
3 tbsp honey
2 teaspoons Coarsely ground black pepper
2 teaspoons extra-virgin olive oil
Salt
7 Chicken legs

Preheat the oven to 350°. In a small saucepan, melt the butter with the honey syrup and 2 teaspoons of coarsely black ground pepper. Remove the glaze from the heat.
Season the chickens with salt and glaze the chicken. Roast the chickens for 45 minutes. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.
Transfer the chickens to a platter and let rest for 10 minutes.

Ready to serve with fresh green salad.

Salad Dressing

Ingredient.

Salad or lettuce
1/2 cup Olive Oil
3 tbsp Lemon juice
1 teaspoon Salt
1 teaspoon Black pepper
1 tablespoon Sugar

In a small bowl or bottle, whisk together the lemon juice, salt, sugar and black pepper. While whisking, slowly add the olive oil until the dressing is emulsified.

Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.