ROTI ARAB WITH ROASTED CHICKEN

Ingredients

Roti Arab- cut into half
Salad
Tomato-sliced
Cucumber-sliced
Roasted Chicken-sliced
1 large onion-chopped finely
Dried Parsley
Basil
Mayonnaise
White , black pepper & salt

In a large skillet, heat 2 teaspons oil over medium - high. Add onion and season with salt and pepper. Cook until onion is soft and translucent about 10 minutes. Add onion to bowl with chicken, dried parsley, basil, mayonaise and stir to combine all together. Top the Roti Arab with salad, a few sliced cucumbers, tomatoes and roasted chicken. Ready to serve.

Lontong & Nasi Himpit

Bahan- Bahan

1/2 kg udang basah

4 biji bawang besar

4 ulas bawang putih

2 sudu besar udang kering

2 cawan santan pekat

3 cawan santan cair

1 sudu besar kerisik

4 keping tauhu kering

2 paket suun

garam secukup rasa

halia, dipotong 2 cm
1 batang serai

Kunyit hidup , 2cm dikisar

kacang panjang, dipotong 2 cm

kacang buncis, dipotong 2 cm

brocolli, dipotong kecil

Lobak merah , dipotong memanjang

Cara-cara

Kisar bawang besar, bawang putih, kunyit hidup, serai dan udang kering. Masak bahan kisar tadi dan masukkan udang basah Setelah mendidih masukkan santan cair di atas api yang sederhana. Masukkan kacang panjang, kacang buncis, lobak merah, brocolli, tauhu kering, suun dan garam secukupnya. Apabila semua bahan lembut, masukkan santan pekat dan juga kerisik. Kacau sehingga mendidih sebelum diangkat.

Cucur Terung

Bahan -bahan

1 terung panjang (dipotong kiub kecil2)

100 gram tepung gandum

125 ml - 130 ml air

1 biji telur

1 biji bawang besar (dihiris)

100 gram ikan bilis

Garam

Campurkan tepung dengan terung, bawang besar, telur, ikan bilis, air dan garam. Bancuhan tidak terlalu pekat atau cair. Panaskan minyak penuh ke dalam kuali. Goreng sehingga kekuningan dan angkat. Hidangkan bersama sos cili atau kuah kacang.

Selamat Mencuba .

Sliced Baked Potatoes

Ingredients

• 4 medium potatoes (shaped long)
• 1 tsp salt
• 2 to 3 Tbsp melted butter or olive oil
• 2 Tbsp dried herbs parsley, thyme, sage, rosemary (optional)
• 2 Tbsp grated Cheddar cheese or parmesan cheese (optional)

Peel potatoes if the skin is tough, otherwise just scrub and rinse them.

Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Sprinkle with salt and drizzle with olive oil. Sprinkle with herbs.

Bake potatoes in a 200 degree C, oven for about 50 minutes.

Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check with a fork. Ready to serve.

Simple Fruit Punch

Ingredients

• 1/2 litre fresh orange juice
• 1/2 litre pineapple juice
• 1/4 litre lychee juice
• 1 tablespoon white sugar
  
• 1/4 litre grape juice made into ice cubes.
• 2 cups fresh fruit (lychee, pineapple and grape)

1.Pour the grape juice into ice cube trays and freeze over night.
2. In punch bowl add the orange juice and the pineapple juice and the chopped fruit.
3.Just before serving add the grape juice ice cubes, sugar and pour in the lychee juice.

Using juice ice cubes instead of water ice cubes helps in preventing fruit punch being water down when ice cubes melt.

Baked Honey Chicken

Ingredients

• 1 whole chicken, cut into pieces
• 1/4 cup butter, melted
• 1/2 cup honey
• 1 tbsp soya sauce
• 1 tsp salt
• 1 tsp curry powder
• 1 clove garlic, blended
  
• 1 big onions, blended
  

Preheat oven at 180 degrees C. Place the chicken in a shallow baking pan. Combine all the ingredients and pour the mixture over. (coat well). Baked them 30 minutes , turning halfway through. Baked them skin side up for an additional 15-20 minutes or until nicely browned. Serve over white rice with steamed vegetables. Yummy !!

Blueberry Muffins

Ingredients

• 300 g self-raising flour
• 1 tsp baking powder
• 50 g butter
• 80 g caster sugar
• 200 g blueberries
• 2 eggs, lightly beaten
• 225 ml fresh milk
• 1 tsp vanilla essence

1. Preheat oven to 200 C. Grease a standard 12 cup muffin tin or line the cups with paper muffin cases.
   
2. Mix the flour and baking powder in a large bowl. Rub the butter into the flour mix until the mixture resembles fine breadcrumbs. Stir in the sugar and the blueberries into the mixture.
3. In a separate bowl or jug, mix together the milk, eggs and vanilla essence. Pour the egg mixture all at once into the dry ingredients and mix briefly until just combined.
4. Spoon the batter into the prepared muffin cups. Bake in the preheated oven for about 20 minutes or until golden (test with a skewer, when a skewer inserted into the centre comes out clean, the muffins are done).
5. Allow to cool for 10 minutes, the turn out onto a wire rack. These are delicious both warm and cold.