Bake Garlic Parsley Chicken With Butter Rice

Ingredients For The Chicken

4 kampung chicken drumsticks

4 tsp of McCormick Garlic Powder

2 tsp of sea salt

Method

Season and leave for half hour. Bake at 250 degree C for 40 minutes, turning once and until skin becomes crispy.

Ingredients For The Rice

2 cups of rice 3.5 cups water

1 tbsp butter 2 tsp sea salt

2 stalks lemon grass 3 pandan leaves

1 tumbsize ginger

Method

Mix all the rice ingredients into a rice cooker to cook.

Ingredients For Chillie Sauce

3 big fresh chillies (add few chillie padi for extra hot)

1 pip garlic

2 pip ginger

3 kat chai juice

1 tbsp sugar

1 tsp sea salt.

Method

Blend all ingredients together.

Serve with fresh lettuce and pickled cucumber with onions.

Homemade Kaya

This is one of my daddy's recipe....but I must say that I have reduced much of the original ingredients to pass my health concious test. The taste is GOOD but not the APPEARANCE cos I have cut down the sugar by one third of the actual measurement.

Ingredients

15 eggs (AA Size)
850gm sugar
750ml thick coconut milk (extract without adding water from 3 coconut)
6pcs pandan leaves
2 tbsp pandan juice from leaves (optional)
(Original ingredients is 6eggs to 600gm sugar, 2 coconuts milk)

Methods


Lightly beat the eggs and sieve.
Stir in together with sugar till sugar dissolve.
Double boil over a pot of water, keep stiring all the time till eggs begins to thicken.
Add in the coconut milk and pandan leaves.
Keep stiring until thicken as above picture.
Stiring time is approximately 1hr to 1 1/2 hrs.

Cream Puff

Fresh Cream Fillings

100gm castor sugar

2tbsp flour & 2tbsp corn flour

3 egg yolks

400ml milk (either low fat or full cream)

1tbsp butter

1tsp of vanilla essence

Methods

Combine sugar, flour, corn flour. egg yolks with 2tbsp of milk into a paste.

Warm the remaining milk and pour over the paste.

Stir over low fire until cook to a custard as can be seen in the picture above.

Remove from fire, add in butter andd vanilla essence.

When cool, keep in the fridge.

**Fresh cream fillings can be prepared a day before.

Puff

200ml water

80gm butter

a pinch of salt

100gm self raising flour

4 eggs (size C) or 3 eggs (size A or AA) beaten

Methods

Bring water, butter and salt to boil.

Lower the fire, pour in all the flour and stir to get a cooked dough.

Leave to cool for 3 to 5 minutes.

Add in the beaten eggs slowly to get a thick batter.

Lay baking tin with foil paper and grease it.

Scope 1 tbsp of batter for each puff and bake at 180 degree celcius for 20 minutes.

Slit the top with a sharp knife and cool it on a wire rack.

Fill the puff with 1tbsp of fresh cream and YUMMY YUMMY YUMMY

Thermo Cooker

Today I am going to introduce my thermo cooker, which is also my magic saver cooker. This wonderful cooker is so magic that it saves your time and gas. The inner cassorole with glass lid can be served beautifully on the table. It is also very convenient for pot luck, cooking all soups and tong sui, cooking curry chicken, stew, porridge and etc.....etc.....

I am so glad because it saves me half of my COOKING TIME!!!!!!!!!

A good investment if you happen to come across one so pretty like mine...Happy Cooking!!!

Stir Fry Bitter Gourd with Black Bean Fish

Ingredients

1 tin of Gulong Black Bean Fish

1/2 Bitter Gourd (removed seeds and cut into slant pieces or any of your favourite pattern)

1 Bombay Onion (thin slices)

1 Red Chilli (cut into big pieces)

Methods

Use oil from the Black Bean Fish, stir fry onion till fragrance

Add in chilli and bitter gourd, stir fry for a minute or two

Add in the fish

Sprinkle enough water as you stir fry till bitter gourd is just tender.

Season with 1/2 tsp of sugar.

MI SOYA IN BLACK FUNGUS CHICKEN

I had some left over black fungus chicken and I thought maybe I can have a nice bowl of ginger wine mi soya soup. WOW! it sure turn out good. It cost me RM12 a bowl of wong chow kai misuah to eat at the famous Jalan Alor, Bkt Bintang. Anyway, do try it out if you have any left over ginger chicken or herbal chicken or salted chicken and etc..etc...

Ingredients

Misoya or Misuah or Mee (any of your favourite)
Left over chicken
A bowl of water
Some ginger slice or ginger strips
1/2 tsp salt
1 tbsp soya sauce
1 tbsp of shaoxing wine
Some spring onions.

Methods

Bring the water to boil, add in chicken, ginger, salt, and soya sauce.
Put in your favourite noodles to cook.
Lastly add in the shaoxing wine and spring onion.

Its simply delicious..........

Wholemeal Bread

My hubby and me loves wholemeal bread, a cup of coffee and sometimes half boil eggs and sausages. We love the thickness of bread to be 1/2 inch, so I failed many times baking loaves, so far this one is my Best. I don't used bread softener and improver, so its best kept in the freezer freshly baked and defrost as and when you want to enjoy, the texture remain as soft.

INGREDIENTS

430gm HP Flour

120 gm Wholemeal Flour

40 gm brown sugar

1.5 tsp salt

11 gm instant yeast

330ml cold water

30 gm butter

METHODS

Combine all ingredients except butter in the dough beater, knead approximately for 5mins, then add in the butter.

Knead further about 15 mins to 20 mins till you get a smooth dough, to test, take a small piece and try to spread open like roti channai or bubble gum.

Cover with towel and leave it to prove for about 1 hr.

Punch down the air and shape it into a loaf or pleat it like a pony tail and put into a grease loaf tin of 11" by 5"

Cover with towel and prove it again till 70% high (approximately 35 mins to 40 mins)

Brush with milk or egg wash and bake at 180 degree celsius for 30 mins.

Turn out immediately into a wire rack to cool.

Slice it into your desire thickness and pack into plastic bags and remember to freeze it to keep fresh.