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.
