Chicken Chop

Chicken BBQ Sauce

Ingredient
  
1 medium onion, finely chopped
4 garlic cloves, minced garlic (can use more)
1/4 cup vegetable oil
5 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 -2 teaspoon fresh ground black pepper (do not use the fine black pepper!)
1 pinch cayenne pepper (or adjust to taste)
2 cups ketchup
1 cup brown sugar, packed
1/4 cup cider vinegar
1/3 cup prepared French's yellow mustard
1/4 cup Worcestershire sauce
3 teaspoons liquid smoke (for the very best flavor do not omit). Don't have...I use oyster sauce..hhehe

Directions:

1. Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
2. Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
3. Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
4.Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
5.Cool to room temperature then cover and refrigerate for 24 hours or more before using.  
(Adapted from food net work)   
                                         
Black Pepper Sauce 

Saute onion+add in water+chicken stock

ground black pepper+sweet ketchup

corn flour(mix with water)+fresh milk...stir as thicken as ur prefer...Lastly add some some sugar and salt.

(Adapted from ihaveasweetsmile.blogspot.com)

 
Classic Potato Salad

1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Directions:

1. Boil peeled potatoes in salted water until done. Cool to  room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.

7. Sprinkle a little paprika on top

 

Royal Banana Pudding

I'm not an expert as pudding maker like my mother in law ...but for this recipe... after upgrading to my own touch up... hubby give 9/10! oooyeah!.. This pudding come from my mother in law village..Pekan...and as known as royal banana pudding.....one of Pahang favorite dishes....

                                                  

                     

      

Ingredients    

10-12 pcs banana and fry with cooking oil... Put aside

1 can evaporated                                                

1 can water or 400ml           

1-2 tbsp sugar            

1 egg yolk                 

1 tbsp custard flour  

1 can fruit cocktail   

1-2 tbsp custard flour   

1 egg yolk  

Peanut (i use pistachio)    

Some coloring jelly

Preparation

1. In large saucepan, pour evaporated milk, water. And stir 

2. Add sugar ....then egg yolk...stir again    

3. Add custard flour...and 1 can fruit cocktail (together with cocktail juice)    

4.And keep stir for a few minute    

5.Place fry banana and all ingredients in an individual cups and pour the pudding over. Set aside to cool into a room temperature and then place in the fridge until the serving time

 

                                                                                                                                                                                                              

Ayahcik, mama, gg,de and the kids....

I should have posted this entry last month...hhahaha.  This entry is specially dedicated and  for sharing with family at hometown...Bro, sis and niece visit us for the second time! And hope they will come again  and again....we really enjoy this unforgetable moment especially our 6 kids.

Pumpkin Cheese Cake

Assalamualaikum and alhamdullilah...after  a very long break from updating blog..finally i made it! hahhaha... the internet line  is really sucks...huhuhu ...and of coz with the buzy time dealing with kids school am-pm.....is one of the reason my mood is down for updating! ..Ok lets go straight to the point,...the recipe is pending since a month! and i really love pumpkin, and of course, after pumpkin pie...pumpkin cheese cake is coming up! the taste is really uummpphhh! so tasty combine with walnut ( i have no pecan) and caramel sugar....and chilled  after a few hours....so.....delicious!!!   

Spiced Pumpkin Cheesecake

Ingredients

For the crust:
5 oz. graham crackers, broken into large pieces
3 tbsp. sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
6 tbsp. unsalted butter, melted
For the filling:
1 1/3 cups (10 1/3 oz.) sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
¼ tsp. ground allspice
½ tsp. salt
1 (15 oz.) can pumpkin puree
3 (8 oz.) packages cream cheese, at room temperature
1 tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
5 large eggs, at room temperature
1 cup heavy cream
For the candied pecans:
½ cup pecan halves, coarsely chopped (i use walnut)
1 tbsp. unsalted butter
2 tbsp. sugar

Directions

·  Preheat the oven to 325˚ F and place an oven rack in the lower-middle position.  Wrap the outside of a 9-inch springform pan tightly with two pieces of foil.  Spray the inside of the pan lightly with cooking spray.  To make the crust, combine the graham crackers, sugar, and spices in the bowl of a food processor.  Pulse to process until evenly and finely ground.  Add the melted butter to the bowl and pulse again until the crumbs are evenly moistened.  Transfer the crumbs to the prepared springform pan and press firmly into an even layer on the bottom of the pan.  (I like to use the bottom of a ramekin or measuring cup to do this.)  Bake until fragrant and browned at the edges, about 15 minutes.  Transfer to a wire rack and let cool 30 minutes.  Set the pan inside a larger roasting pan.

· Bring about 4 quarts of water to a boil; maintain at a simmer.  To make the filling, combine the sugar, spices and salt in a small bowl; whisk to blend and set aside. Line a work surface with a triple layer of towels.  Spread the pumpkin on the towels and cover with a second triple layer of towels.  Press firmly until the towels are saturated with excess liquid.

·  In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute.  Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute.  Scrape the sides of the bowl as needed and repeat, adding the remaining sugar mixture in two additions.  Add the pumpkin puree, vanilla and lemon juice; beat at medium speed until blended, about 45 seconds.  Add 3 of the eggs and mix on medium-low until incorporated; repeat with the remaining two eggs.  Add the heavy cream and beat at low speed until combined, about 45 seconds.  Use a rubber spatula to give the mixture a final stir by hand.

· Pour the filling into the springform pan, over the crust. Smooth the top.  Pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.  Bake until the cake is slightly wobbly when the pan is shaken and the center reads 150˚ F on an instant-read thermometer, about 90 minutes.  Transfer the roasting pan to a wire rack and cool until the water is just warm, about 45 minutes.  Remove the springform pan from the water bath, discard the foil, and run a paring knife around the edge of the pan to loosen the cake.  Cool until barely warm, about 3 hours.  Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to 3 days.

· To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.

· To serve, remove the sides of the springform pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen.  Transfer to a serving platter.  Garnish with candied pecans as desired.  Let stand at room temperature 30 minutes before slicing and serving.  (Adapted from  annies eat)

Pink Steam Rice Cake

Again...and always again! Kids really love this... Not less than one hour my cake sold out !hahhahaa( can find the recipe at my gallery.. )

I dream.....A world of Donut

In 2003 me and hubby  plan to perform umrah in 5 years but we dont have enough fund ......hubby's  style is  to make a chart for us see our plan "grow up" and ..alhamdulillah..we perform it...in 2012! hahahaa..nowadays our next  plan is to be debt-free and get rich ..and travel around the world hahhahha..he is  a very good plan partner,  so many plan..a,b,c,...until z ! i love baking..and my stock always  be made ready by hubby..heehh (tq:))..today he gives an idea on how can i produce my own product to the market..and i,m in the line..homemade frozen food. Now in my fridge there are stock for sausage roll, sausage bread and donut are ready for sale!any takers...just email me...in brunei only at the moment...next to malaysia and singapore (we will beat pua chu kang and co)....then indonesia...australia and n.zealand...africa hrrmmm do they eat donut??? ...middle east...europe....america and lastly china...the biggest market...any one knows anybody on mars or pluto or the other galaxy...pls pm us.......heheheheh the world is not enough.... kahkhakahkahkha...name's bond...james bond 006.5, round up lah...

Flour Tortillas...

                                                                                                                                                               I want to eat enchiladas ummph! yummy (with salsa sauce)....so I prepare flour tortilla for the main ingredient. the original recipe use corn tortilla..but there is  no masa harina...@ corn flour  avail..huhuuu...tonight i bake  cheezy  nachos from flour tortilla..but the picture?..hehehhe no picture coz i eat it too much... with aqiel ( my son)!  next i plan to make it again and froze the tortilla! this recipe is recommended....coz easy and..it's yummy! ..and don't forget ..it's healthy to!

 Ingredients

2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1/2 teaspoon salt
1/4 cup vegetable shortening or 1/4 cup vegetable oil ( i use olive oil )
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)

Directions:

Sift the flour, salt & baking powder into a large mixing bowl.

Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.

Add the milk or water, working the liquid into the dough until a sticky ball forms.

Wrap in plastic and let rest for at least 30 minutes.

Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.

Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.

Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas. By spicygrits