Thursday, November 14, 2013
beet root juice and grilled beef
Nasi Dagang..finally
Finally i'm in super fast wifi zone ...hehehe. Actually i'm been doing so much thing to update my blog... but internet line at my place was aggrrrr!!! can explain in word!!!!
Ok back to story..this recipe was from my sis..aka kak ha or mama or acik. I use originally terengganu spice bought at my hometown given by my sis...
But for the recipe ...i change some little bit ..and will update asap.
Hi tea with super easy Chicken Pie
Chicken Pie
Ingredient:
Filling
1 cup chicken fillet
1 cup botton mushroom (slice)
1 can mushroom soup(i use Campbell)
1 can peas(optional)
1 onion-diced
1 potato- cut small cube and boil
1 tsp pepper
2 tbsp butter or oli olive
1 egg yolk
Some water
For the pastry,i use karft instant pastry
Method:
Heat the oil or butter over the heat. Saute diced onion and cook until aromatic. Add mushroom and chicken. Cook until mushroom turns soft.
Pour mushroom soup, potato,pea,water and season the pepper and salt. Continue cook for 2 to 3 minutes. Turn off and set aside.
Bake 12-20 mins@ 200c.
Easy Choco Muffin
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i,m running my time to pick up hubby at office and izzat at school..but i must left some sweet for kids before check out from my kitchen... and this recipe only take less than 30 minutes....and it's safe me!huhuuuu!
Rich Chocolate Chips Muffin
Ingredient A
2 egg
1 cup brown sugar
100 ml fresh milk
120ml corn oil
1/2 tsp vanilla
Ingredient B
190 gm plain flour (sieve)
1 tsp baking powder double action (sieve).. (i use regular baking powder)
1/2tsp baking soda(sieve)
1/4 cup cocoa powder (sieve)
1/2 cup choco choc chips
Method:
Mix all ingredient A...and sieve ingredient into abowl..mix them till the batter all together
Pour the batter 3/4 in cupcakes casing and sprinkle choco chip on the top
Bake for 20mins at 170 C
(Adapted from Azie Kitchen)
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light dinner with Spaghetti Carbonara...
Ingredients
- 1 Tbsp olive oil or unsalted butter
- Fresh prawn
- 1-2 garlic cloves, minced, about 1 teaspoon (optional)
- 3-4 whole eggs
- 1 cup grated parmesan or pecorino cheese
- 1 pound spaghetti pasta (or bucatini or fettuccine)
- Salt and black pepper to taste
Method
1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the prawn and cook slowly until cook. Add the garlic (if using) and cook another minute, then turn off the heat and put the prawn and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in about half of the cheese.
4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the prawn and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the prawn and cook slowly until cook. Add the garlic (if using) and cook another minute, then turn off the heat and put the prawn and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in about half of the cheese.
4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the prawn and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
Pandan Layer Cake
Really admire to bake this a along time a go..and finaly!
Pandan Sponge cake
Ingredient
150 gm flour(sieve)
1 tsp baking powder (sieve)
5 eggs
100 gm castor sugar
1 tsp ovallete
50 ml fresh milk/ evaporated milk
1 tsp vanilla
Pandan flavor/ green colour 50 ml cooking oil
Pandan flavor/ green colour 50 ml cooking oil
Method:
Mix all ingredient except cooking oil
Beat until soft peak +/- 15 mins
Add in cooking oil and fold in gently with spatula until mix
Preheat oven 170c line ur cooking pan.
Pour batter into baking pan and bake for 30mins.
Pandan Custard
Ingredient
1200ml coconut milk or evaporated milk
1 cup castor sugar
10 gm instant jelly powder
100 gm tepung Hoen Kwe flour(green /white
Salt
Pandan flavor green colour
Method for pandan custard:
Mix all the ingredient in pot
cook with medium heat till mixture thickens and smooth
Place a slice cake into a cake ring, pour some in custard and continue the process till the cake is covered with custard
Leave aside to cool and set before chilling in the fridge.
Remove cake form the ring..and slice it!
(Adapted from Dari Dapur Kecilku)
Saturday, November 9, 2013
Happy Belated Birthday Izzat....
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