Tuesday, August 27, 2013

Roast chicken with Garlic, Lemon and Love...


Roast chicken with Garlic, Lemon and Love... ( hehehe)



One of my favorite easy recipe  which I got from website...
INGREDIENTS
§  1 lemon
§  30 grams butter cubed
§  1 tbsp chopped parsley
§  1 whole chicken innards and neck removed
§  2-3 sprigs thyme for best results, submerge in hot water for 30 seconds
§  2-3 sprigs rosemary for best results, submerge in hot water for 30 seconds
§  15 garlic cloves slightly bruised
§  2 bay leaves
§  2 tbsp olive oil
§   sea salt and freshly cracked black pepper to taste
§  1 tbsp garlic powder optional
- potato/ tomato may cook together

INSTRUCTIONS

1.    Grate some lemon zest from the lemon skin. Set aside the lemon.
2.    In a small bowl, mix cubed butter, chopped parsley and lemon zest together to form a paste.
3.    Place chicken on a flat chopping board, breast side up. For aesthetics, tuck the wings under the chicken and tie the thighs together using kitchen twine.
4.    Carefully pull the top chicken skin (where the breast portion is – see photo above) and slowly stuff the paste made in step 2 under the chicken skin. Be careful not to tear the chicken skin while doing so.
5.    Cut lemon in two and microwave for 40 seconds. Carefully use the tip of a small knife to prick all over the lemon. Squeeze the lemon juices into the cavity and put the whole lemon inside 
6.    Besides the lemon, stuff the cavity with thyme, rosemary, garlic and bay leaves. If you have leftover herbs, sprinkle them around the pan or on the chicken.
7.    Brush the chicken skin all over with olive oil using a pastry brush. Season chicken with salt, black pepper and garlic powder (if using).
8.    Rest the chicken, breast side up, on a wire rack sitting on a bigger roasting tray to collect the chicken juices (see second photo above). Bake chicken in preheated oven at 200°C (400°F) for about 40 minutes. Take the tray out of the oven and brush the chicken with the juices that are collected in the drip pan. If there are not enough juices, use olive oil.
9.    Return tray to oven and bake for another 30 minutes, increasing the oven heat to 220°C during the last 10 minutes. The roasting time may differ with your oven, but basically you should roast until the chicken is nicely golden brown.


I use mushroom sauce and black pepper ... tadaaaa


Thursday, June 13, 2013

Takoyaki Simple





Hmm… kat mana mana org sibuk dengan resepi Takoyaki ni kan. My self pun terpanggil nak buat, bukan sebab apa nampak mcm menyelerakan je gambar yang diaorang upload kat web. Kalau beli pula tak puas makan. Mana taknya 3 balls dah RM5.00.

So myself pun dapat resepi ni dari google dan buat combination sikit. Sebab ada bahan yang mungkin kita tak dapat nak cari. Tapi all the Japanese or yang mana mana baru balik dari Jepun tu jangan marah pula kalau resepi my self tak menepati citarasa uols ya.

Bahan bahannya
250 Tepung Takoyaki (boleh didapati di Jaya Jusco)


             Kalau tak ada tepung tu boleh je optional ikut resepi ni ha yg didapati dari bloger yg tak tak  
             kedekut ilmu:
              -1 cawan tepung gandum
              -1 biji telur
              -Satu sudu the Baking powder , satu sudu the garam halus
              -300ml air) Bancuh semua tu asal tak berketul, kalau kurang cair boleh je tambah air sedikit   
               demi  sedikit, tapi jangan cair sangat ya.
1 butir telur
750ml air
Sotong (dipotong kecil dan dicelur)/ Fillet ketam dihiris nipis/ tuna slice 
Kobis (dicincang halus)
secubit garam
Kicap Unagi @ kicap Sushi @ Takoyaki Sos

                         Sos Takoyaki buatan sendiri pun boleh tau
                         Caranya:
                         Bahan2 Sos Takoyaki (boleh juga digunakan untuk Okonomiyaki)
                        1 cawan sos tomato
                        1 cawan worcestershire sos my self pilih brand Lea  & Perin
                        2 cm halia ~ diparut halus
                        1 ulas bawang putih ~ diparut/tumbuk halus
                         ¼ cawan gula
                        Masak semua tu sampai agak pekat. Sejukkan. boleh disimpan dalam bekas sos, dan                
                        tahan disimpan dalai peti ais.

Cara-cara:
Bancuh tepung dengan air
Pukul telur dan masukkkan dalam bancuhan
masukkan secubit garam
Kacau sehingga tidak berketul atau tapiskan saja.


Panaskan acuan takoyaki dengan api yang sederhana. Sapukan sedikit minyak masak dalam setiap lubang acuan. Bila acuan dah agak panas, tuangkan batter ke setiap lubang acuan sehingga penuh.


   Note:  Tapi kalo korang teringin nak buat juga dan tak da takomaker boleh je gunakan acuan      
   kueh cara atau pun dulang kek cawan yang saiz s tu. Hahaha… kalau tak da juga..masaklah apa 
   cara sekalipun asal ianya masak ya. Boleh beli acuan kat JJ ye.
Kemudian tuang kan bahan isi dan kubis tu ya
Tuangkan lagi batter lapisi isi tu.

Boleh je letak minyak skit supaya senang untuk buat bentuk tako yg membulat tu ya. Guna kreaviti la cane nak kasi bulat atau tengok je klip video.

Masa memasak adalah 20 minit ya.

Bila dah masak angkat , pastu boleh lah taburkan kicap unagi/ sos takoyaki. dan mayonis
ada yang tabur serbuk ikan bilis (My self tak letak)
Serbuk nori (seaweed)
Katsuo-boshi (hirisan ikan bonito nipis macam kertas ) Boleh dapat kat JJ (tapi my self tak letak)

My self siap tabur additional kobis & daun bawang kat atas tu sebab sukakan vege yang teramat sangat.

So apalagi ? Selamat mencuba ya.


Friday, May 31, 2013

Kehilangan

http://youtu.be/AqG34vRWN2w

Hmm...It so long I haven't update my blog. Busy with office work , house work and business. I have a few recipe to update soon. So why not we just hear this nice song.

Enjoy

"Sejujurnya ku tak bisa
Hidup tanpa ada kamu aku gila
seandainya kamu bisa
mengulang kembali lagi cinta kita
tak kanku sia siakan kamu lagi..."

Wait! Don't misjudge! It's only a song Dear!


Sunday, April 7, 2013

Hashley Melty La pulak


Tadaa.. 
Finally I've managed to make this dessert. It's call Melty Hashley. Looks yummy hah..

Let me share the recipe 

Item A:

Oreo Biscuits for those Malaysia. But you may put any other biscuit which you may like.
kellogs cornflake or any crunchy flake



Item B:
25oml whipping cream
250gm cream cheese

200ml condense milk
A spoon of lemon juice (optional)


Item C:


Nips/ M&M/ chocolate chips/ nuts/ shred of white and black chocolate.


 hershey  syrup 
cheddar cheese  (shred) 



Let's start with

1.slowly blend all A item or you may  put in zipper bag and make it crunch together



2.Whip B together


3. Put into container  layer by layer for those A,B & C

Just decorate  follow  by your heart 
Finally keep into Fridge for about 2 hrs before it melt into your mouth.

That's all
Enjoyyyyyyy





Tuesday, March 19, 2013

The Asam Laksa ala Mek Sha



Hmmm.... Lama tak update blog ni.
Ada ke sesiapa yg suka makan asam laksa tapi masih tak tau nak membuat kuahnya. Tapi kalau ada yang masih tercari cari n nak mencuba rasa yang baru meh la try resepi kite ni. Perlu diingat ye ada banyak jenis laksa di Malaysia, Penang Asam Laksa, Laksa utara Laksa Johor, so jangan pulak nanti jadi mcm lain ye. Laksa yang myself buat ni lebih kepada laksa Kuala Kangsar..tapi versi Mek Sha (myself la tu). My sister pun teror buat laksa juga tapi version dia lain pula. Apapun uols tengok dulu presetation myself kat atas tu, kalau rasa mengiurkan silalah buat.. hahah.

Bahan Utama
Mestilah Laksa
Macam my mum dia buat sendiri je.. itu lah yang sedap. Laksa nya dibuat dari tepung gandum. Myself tak leh nak buat sebab tak da mesin untuk memproses laksa or me. huhuhu kesiankan.
Kalau anda tinggal kat Kuala Kangsar boleh je beli ready made laksa kat Pasar Besar Kuala Kangsar . Laksanya lembut di buat dari campuran tepung gandum. Tapi org K.Kangsar rata rata peminat tegar Laksa okay, diaorg nih sangat cerewet kalau makan laksa di tempat lain, termasukla myself haha.
Atau kalau tinggal kat KL ke cari je la ready made laksa kat pasar segar, biasanya ianya agak kenyal la.
Laksa

Bahan Kuahnya
1.5 liter air putih
4 ekor isi ikan sardin yang telah di blender
1 sardin tin yang paling kecil. biasa myself guna Ayam Brand Sardin in sauce. kalau nak guna yang lain pun boleh tapi maybe akan effect rasa lah. Kena gak hacurkan isinya ,just guna garfu memadai.
Lada boh cap Puteri yang paling kecil (rm1.20) 
5 hiris Asam keping
1 tangkai bunga kantan
se ikat daun kesum
1 x 1 cm belacan... hahah ini wajib. kalau nak letak lebih pun boleh ikut selera masing masing la.
2 labu bawang besar dan 5 biji cili padi (merah /hijau) di lumatkan (guna la cara apapun asalkan lumat/hancoq hahah)



Masukkan semua nya ke dalam periuk ,masak hingga mendidih. Pastu boleh la tambah garam secukup rasa. Kalau ada yang suka letak bahan perasa silalah letak ye.Jangan risau kalau kepedasan tak memenuhi citarasa waktu masak kuahnya sebab anda boleh je tambah hirisan cili padi masa menghidangkannya.
Senangkan.

Bahan craving  pula

Sebiji timun 
2 tangkai cilimerah 
cili padi 
Sebiji bawang besar 
daun Salad 
Semua tu dihiris kecil
Limau kasturi


Optional:
Petis bagi yang suka.
Telur rebus


Ha macam mana senang je kan. So sila la mencuba ye.







Friday, February 15, 2013

Home Made Bread


Home Made Bread


This is my weekends project, I have made a bread by following recipe from river cottage. It is so easy and I believe all of you may able to make it.

First just go to your favourite bakery shop and ask for bread flour. The cost is about MYR3.50 ($1) per kg.  Fast action yeast for a packet 10gram . For the rest I believe you will have it in your sweet kitchen,


Make sure  you have as below item:
1 kg of white bread flour
a packet of dry yeast 10g
1 tea spoon of salt
1- 2 table spoon of vagie oil (corn oil)
600ml warm water or milk ( I use milk so the bread will be sweet and soft)



So let's play with dough.. hehe




1. Combine the flour, yeast and salt in a large bowl. Add the oil,  then add the water/milk. Stir to create a rough, sticky dough. Make sure the dough quite sticky at this stage – it not splash more water.
2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.
3. When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with wet napkin and leave in a warm place until doubled in size - in the region of 1½ hours.
4. Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up.
5. When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and put in the oven. Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.
Enjoy trying ya.



Thursday, January 24, 2013

Butter Scotch Cake


This is how Butter Scotch Cake looks a like.
Looks  yummy ..?

Those who like it may try by below recipe :

Sponge Cake

5 eggs
150 g cake flour (superfine)
150 g fine sugar
1 tsp baking powder
1 sp ovallette
1 tsp  vanilla essence
80 ml fresh milk
80 ml melt butter /corn oil
Yellow color - option

Method:
Mix flour,fine sugar , baking powder, ovallette & eggs. Whisk till fluffy.
Pour fresh milk and whisk again.
Add oil and mix it well.
Bake with 160C  for 30 minutes or well cook.

CARAMEL NUTS

80 g super fine sugar
100 g  almond flakes & walnut (crumb it). (make sure  roast it over a fire )


Method 2::
Boil fine sugar till brown. Add all nuts & stir fast. 
Pour into platter/tray and make it cool, once cool just crumb it ..

 BUTTERSCOTCH SAUCE

220g fine sugar g cream)
100g butter 
70g white chocolate compound - 

Method:
Boil fine sugar till brown.
Turn off fire and add fresh cream.Stir faster.
On fire again with minimum hit to make sure both sugar n fresh cream well combine 
Off fine and put butter & white choc. off fire and make it cool.

FROSTING & FILLING 

150 g fresh cream
100 g  butterscotch  sauce- 


Method 3:
Whisk a fresh cream till 'soft peak'
Put in  b/scotch sauce mixed well 

Final 
Make sponge cake 3 layer
Brush a b/scotch sauce on first layer
Follow by fresh cream on the first layer 
Sprinkle the caramel nuts on top an put another layer, do the same for next layer.

Put fresh cream on the top of cake and cover it overall. 
At  last pour b/ scotch sauce on top..

Hmm... a bit difficult and trifling work right..?

By the way happy trying!