bancuh serbuk cili dgn air dan masukkan ke dlm kuali setelah bawang garing
bile cili dah pecah minyak, masukkan ayam. then, bila ayam dah masak, masukkan sos tiram, sos tomato, kicap pekat dan kicap cair.kacau rata.. masukkan 1 cawan air.
masukkan garam, ajinomoto dan gula. bile dah mendidih, masukkan tauhu dan mee. goreng rata2
akhir sekali masukkan sayur2. kalo nak lebih gelap warna nya tambah kicap cair.
kalo nak pedas, potong cili api dan masukkan ke dalam mee. bole juga kalo guna serbuk black pepper.
Sengkuang dibuang kulit, dibersihkan dan dipotong dadu kecil2.
rendamkan sengkuang yg dipotong dalam mangkuk berisi air dan dititik pewarna sehingga terendam supaya semua sengkuang jadi berwarna. Biarkan lebih kurang 10-15min dan toskan.
kemudian gaulkan sengkuang dengan tepung ubi hingga rata dan semua sengkuang bersalut tepung.
Panaskan air dan bila mendidih, masukkan sengkuang tadi dan kacau supaya tidak melekat. Biar mendidih lagi dan bila sengkuang timbul, angkat dan toskan.
Dalam periuk lain, panaskan santan. Masukkan gula. (ada yg guna santan fresh dan x perlu masak, tp jun suka masak sekejap). Bila hampir mendidih, masukkan sagu, sengkuang dan nangka. Angkat dan sejukkan.
Sedap dihidangkan sejuk2. Bila hendak makan masukkan parutan ais atau masukkan kedalam fridge sebelum makan.
1. Celurkan kailan separuh masak, angkat dan toskan serta susun di atas pinggan.
2. Panaskan kuali, masukkan sedikit minyak masak dan masukkan sos tiram, sedikit air, cendawan hitam, kicap pekat, gula, garam dan serbuk perasa secukupnya.
3. Akhir sekali masukkan tepung jagung dan masak sehingga mendidih dan tuangkan ke atas sayur tadi. Hidangkan.
1) Nasi (4 cawan)
2) Bawang putih (1 ulas)
3) Bawang merah (2 ulas)
4) Daging dipotong nipis (50g)
5) Kacang panjang dipotong halus (2 batang)
6) Bunga kantan (1 batang)
7) Timun dipotong nipis (1/4 biji)
8) Kelapa parut digoreng tanpa minyak (1/2 cawan)
9) Ikan rebus dibuang tulang (1 ekor)
10) Serai (2 batang)
11) Garam (secukup rasa)
Directions
Potong halus bawang merah dan bunga kantan.
Tumbuk serai (dipotong halus) bersama garam. Setelah lumat, masukkan kelapa parut dan tumbuk hingga sedikit hancur. Masukkan isi ikan rebus dan tumbuk sebati.
Tumis bawang putih yang dicincang hingga naik bau, diikuti dengan bawang merah.
Masukkan daging dan goreng hingga garing.
Masukkan nasi dan gaul seketika.
Masukkan bahan-bahan yang ditumbuk dan kacau sebati.
Masukkan kacang panjang, bunga kantan dan timun.
Kacau hingga masak dan nasi kerabu goreng sedia untuk dihidang.
1 tin susu cair1 tin besar mix fruit coctail1/2 cawan air4 sudu gula1 sudu teh esen vanilla1 sudu teh tepung custard larutkan dalam air. (tujuan untuk memekat kalau tak masukkan pun tak apa).
Cara
Campurkan semua bahan dan masak diatas api perlahan ( api kuat akan membuatkan susu berkeladak dan tak cantik). Tujuanmasak diatas api hanyalah untuk hancurkan gula dan sebati. Jika rasa gula sudah hancur olehlah tutup api tersebut. Masukkan dalam freezer.
Dan untuk custardnya pula.
1 cawan tepung custard5 cawan air1 sudu gula
Cara
Campurkan semua bahan dan masak diatas api sehingga menjadi pekat dan likat, akan perasan yg warnanya akan bertukar dari kuning cair ke kuning yg lutsinar. Setelah masak sudukan kedalam bekas2 kecil seperti bekas lompang, dan sejukkan. Setelah sejuk masukkan dalam adunan pertama, sedia untuk dimakan.
** milo dan koko tu terpulang pd citarasa. nak rase cokelat yg kuat..gune 1 cwn koko+1/2 cwn milo.nak rase yg agak mild,gune 1cwn milo+1/2 cwn koko
Cara-cara
patah2kan biskut
dalam periuk, campurkan koko,milo,air,gula. Dengan api sederhana, kacaukan sampai semua dah larut
masukkan butter,kacau sampai butter cair
kecilkan api, masukkan telur..kacau sampai agak2 pekat (lbh kurang 30 saat).padamkan api
masukkan pula biskut yg dah dipatahkan tadi.kacaukan sampai semua biskut dh di selaputi cokelat.(sukatan biskut terpulang pd citarasa. kalo nak byk cokelat gune sket ajer...)
note:masukkan dlm loyang..tekan2 sket bg padat.simpan dlm peti sejuk sebelum dipotong dan dihidang
Scoop aiskrim yg saya guna seperti gambar disebelah
Masukkan 1 scoop aiskrim ke dalam plastic wrap. Bungkus biar jadi bentuk bola. Simpan dalam freezer sekurang-kurangnya 2 jam.
Campurkan conflakes dan walnuts ke dalam mangkuk. Kemudian masukkan ke dalam beg plastik. Ramas-ramaskan conflakes biar hancur.
Keluarkan aiskrim dari freezer dan buka plastic wrap. Masukkan aiskrim ke dalam beg plastik tadi. Goncang-goncang biarkan aiskrim bersalut dgn conflakes dan walnuts . Keluarkan aiskrim dari beg plastik. Simpan semula ke dalam freezer selama 30 minit atau lebih.
Pukul telur dengan pemukul telur. Masukkan aiskrim ke dalam telur. Kemudian masukkan pula ke dalam beg plastik conflakes dan walnuts. Goncang biarkan keseluruhan aiskrim bersalut. Buat satu persatu sampai habis. Masukkan semula ke dalam freezer. Biarkan 1 jam atau lebih. Kalau nak salutan(coating) tu tebal boleh ulang langkah ni sekali lagi.
Panaskan minyak. Goreng aiskrim selama lebih kurang 30 saat. Angkat dan bolehlah terus makan. Kalau suka bolehlah letakkan sirap coklat di atasnya.
** Minyak yg diguna untuk menggoreng biarlah betul-betul panas atau 200 degree.
Sediakan karamel: Masukkan gula ke dalam periuk dengan 1 sudu besar air. Masak di atas api sederhana. Bila nampak sedikit perang, masukkan 1 sudu lagi air. Masaklah sehingga perang. Tuang ke dalam loyang. Ketepikan.
Masukkan telur dan kuning telur ke dalam mangkuk. Sambil dikacau masukkan gula sedikit demi sedikit. Kacau dengan perlahan sehingga sebati. Jangan biarkan berbuih.
Dalam periuk lain masukkan susu dan esen vanila. Panaskan sehingga 60 degree. Jangan sampai mendidih.
Dengan susu yang masih panas lagi, masukkan sikit demi sedikit susu ke dalam telur tadi. Kacau sehingga sebati. Tuang ke dalam loyang yang ada karamel tadi.
Tutupkan loyang dengan 2 lapis aluminium foil. Kukus dengan api sederhana selama 30 minit
Atau boleh juga dibakar di dalam oven. Tapi perlulah diletakkkan air suam ke dalam dulang pembakar. Bakar selama 40-45 minit pada suhu 150 degree.
Bila dah masak. Jangan buka aluminium foil. Biarkan 5 minit. Kemudian bolehlah dibuka.
Bila sejuk bolehlah disimpan dalam peti ais
Easy cottage pie
Bahan-bahan ( 4-5 orang )
350g daging hancur
500g kentang - kupas, potong2 dan rebus
300ml air
1 kiub stock daging/ayam
5 sudu besar tomato puri
1 biji bawang besar - cicang halus
1 medium carrot - potong kiub2 kecil
sikit minyak utk tumis, garam, gula, serbuk lada hitam, serbuk paprika (optional) - ikut rasa
50g salted butter
150g grated cheddar cheese
1 sudu besar tepung jagung - bancuh dgn skit air
Cara-cara
Rebus kentang hingga empuk, 12-15 mins. Toskan air terus hancurkan kentang dan masukkan butter sekali. Set aside.
Dalam kuali lain, tumis bawang dan carrot sampai bawang jadi layu. Masuk daging dan masak sampai daging tukar warna saja. Masukkan tomato puri, lada hitam, paprika (kalau guna), gula & garam. Gaul.
Masukkan air dan kiub stock daging/ayam dan gaul. Masak sampai kuah jadi pekat. Ala2 kuah spaghetti yg terlebih pekat. Lepas tu masukkan bancuhan tepung jagung untuk pekatkan lagi kuah tu. Jangan lupa rasa untuk tambah garam/gula jika perlu.
Tuangkan kuah daging dlm bekas utk bakar - ratakan. Letakkan mash potatoes atas kuah daging. Letak 1 sudu besar at a time sampai menutupi semua daging. Jgn ratakan sgt mash potatoes..biar atas dia tak rata. Nanti bila bakar akan dpt yg garing2 sikit. Tabur cheese ikut suka. Bakar 15-20mins until cheese bubling and brown.
Wednesday, February 3, 2010
Classic Chicken Parmigiana
I LOVE ITALIAN FOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
There, I said it. :D I really, really, love Italian food. And pasta. And anything to do with noodles. And sauces. And cheese. And all of them mixed together. I could eat pasta every single day for the rest of my life. And die happy. Probably early.. But very, very happy.
Are you as obsessed with pasta as I am? Well, that’s ok if you’re not. Because *everybody* likes Chicken Parmigiana. It’s a classic. It’s juicy, tender chicken breasts, lightly breaded in Parmesan cheese, golden fried, then topped with marinara sauce and soft, melty, mozzarella cheese. Served with? Pasta!! And it’s delicious.
Now, every Italian restaurant worth it’s salt has Chicken Parmigiana on the menu. But why go out when you can make it better, fresher, and so, *so* much more delectable right here at home? Go ahead. Impress your hubby. Or your wife. Or your special friend. Make them fall in love with you all over again. Or for the first time. Make them this Chicken Parmigiana. I’ll show you.
Let’s start with the yummy, yummy Parmesan breading for our chicken…
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
Whisk all ingredients together in a medium sized bowl.
Of course, you could just stir the ingredients together, but I like to whisk them because it gives the breading a light, airy texture.
Or it could just be that it breaks up the lumps easier.
Now get your chicken… BTW, have you seen this chicken?? Each breast is *individually wrapped*!! So you can use however many you need and save the rest for later! They’re still sealed! I love it!! Aaaaaand…
They’re already pounded evenly!
I’ve mentioned before that I always like to pound my chicken breasts, no matter what method of cooking. Not to make them thin, but just pounded enough to give them an even thickness. So they’ll cook evenly. But these are already even! :) So no pounding for me tonight. Yay!! But if you just have regular chicken breasts, go ahead and throw them between two pieces of wax paper and give ‘em a good whack. Go ahead, I’ll wait.
Now. Like I was saying earlier… Get your chicken… and coat both sides with the breading mix.
And then set it aside for a sec while we make…
The Marinara Sauce!
2 tbsp butter
3-4 cloves minced garlic
1 (28 oz) can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves, chiffonaded
fresh flat leaf parsley
Begin melting 2 tbsp of butter in a medium sized sauce pan over medium to medium low heat. Add in 3-4 cloves minced garlic.
I like to mince my garlic and place it in a bowl or something (okok, I used the same measuring cup I used for the Parmesan cheese and flour) and then add the garlic to the butter all at once, rather than adding it one minced clove at a time. This is because after I add the garlic, I like to stir it constantly so one side doesn’t get too brown. Also, go ahead and open your can of tomatoes so you can just pour them right in when the time is right instead of having your garlic sit around (burning) while you try and find your can opener then fumble with opening the can.
Or is that just me? I’ll admit I’ve done that more than once. :O
Oh! Speaking of garlic… This was like garlic on steroids!
Look how big this thing is!! I had to chop it in half just so it’d fit in my Pampered Chef garlic press! They were *all* this big tonight so I only used 2 cloves. I probably could’ve used 3. But I played it safe.
So like I said. Add your garlic and stir it constantly for about 2 mins until the garlic is soft, but don’t let it turn brown. About like this. It’s a teensy bit brown. Golden rather. Either way, it was just right.
At this point, pour in the tomatoes and add in the sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat back to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. I used 1 tsp salt and 1 tsp pepper. Cover and simmer for an additional 3 minutes, then lower heat and keep sauce warm til we’re ready for it.
Oh man, doesn’t this look good? It sure does *smell* good, let me tell you. My mouth is watering.
While your sauce is simmering, let’s go ahead and start our noodles to boil. Bring a large pot of water to boil and add 1 tbsp of salt and 1 tbsp of olive oil. The salt is for flavor (go on you know you wanna) and the olive oil is to keep the noodles from sticking. It works pretty good! :) Then add your favorite pasta. Tonight I used angel hair pasta. But you could also use spaghetti or linguine.
Our sauce is simmering, our noodles are boiling, what are we missing?? Oh yes!! The perfectly Parmesany breaded chicken. This is going to be good.
Begin heating 2 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium heat until it is nice, hot, melted and brown.
