Thursday, August 21, 2014

CRISPY CHICKEN STRIPS


Simple, easy, baked chicken strips, great for dinner or as a snack! ... Mix together cornflakes, flour, seasoning salt, pepper and chicken. With the same recipe you can opt to deep fry...perfect with any dipping sauce...mustard, mayo, BBQ, Chili, Tomato, Brown or even black pepper sauce.

Serve with salad and bread.




Crisp Chicken Strips


  • 750g boneless skinless chicken breasts (approximately 3 breasts)
  • ½ cup flour seasoned with salt & pepper
  • 1 egg
  • 1 tablespoon water
  • 1 cup cornflakes
  • 1 cup fresh breadcrumbs (approximately 2 slices of bread)
  • ½ teaspoon curry powder (optional)
  • 1-2 tablespoons oil


Preparation

  1.  1   Preheat the oven to 200oC and line a baking tray with baking paper.
  2.       Cut each chicken breast lengthways into 2 or 3 even sized strips.
  3.       Put the seasoned flour into one bowl.
  4.       Beat the egg and water in a second bowl.
  5.       Measure the cornflakes into a third bowl and lightly crush them with your hands.
  6.       Add the breadcrumbs and curry powder (if using) to the cornflakes and mix together.
  7.      Coat the chicken pieces by evenly coating in the flour, then coating in the egg, and finally coating in the cornflake mixture.
  8.        Place the coated chicken pieces on the lined baking tray.
  9.       Drizzle lightly with oil
  10.     Bake for 12-15 minutes or until golden brown and the thickest part is no longer pink when cut through.
  11.     It's easier to work with a few strips at a time and try to keep one hand for the dry ingredients and one            for the wet to avoid big clumps of coating on your fingers.


       RECIPE SOURCE: 


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CRUSTY CREAM PUFF


Resipi ini lain dari yang biasa saya buat. Merupakan cubaan pertama saya menggunakan resipi http://bakingmum.blogspot.com/2006/11/cream-puffs.html

Pastrinya agak crispy dan kulit luarnya agak keras. Tekturnya seakan-akan Japanese Cream Puff tetapi ini tidak meletakkan cookie doh topping. 

Pada yang sukakan puff yang crispy..resipi ini memang sesuai. Untuk fillingnya seperti biasa boleh gunakan custard filling ataupun fresh cream. Saya gunakan fresh cream yang di pumpkan ke dalam puff.




Crusty Cream Puff



  • 85ml water
  • 50g butter
  • pinch of salt
  • 1/4 tsp sugar
  • 1/4 tsp vanilla essence
  • 50g bread flour
  • 20g cake flour
  • 2 eggs (lightly beaten)
Creme Patisserie:
  • 240ml skim milk
  • 5 tbsp castor sugar
  • 1/2 tsp vanilla essence
  • 1 egg + 2 yolks
  • 2 tbsp cornstarch
  •  
Method:

Choux Pastry

1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Creme Patisserie
1. Mix 60ml of milk with the cornstarch till smooth.
2. Add the beaten egg and yolks into the cornstarch mixture.
3. Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard.
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.

Notes:
Do not open the oven door in the baking process. Open oven door to remove puffs only after the 30 minutes in-oven cooling process.

(I did not follow the 30 mins in-oven cooling process because I have another tray of pastry to bake. The puff pastry still turn out good.)
Cream Puff Pastry (Choux) 20~24 large


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Wednesday, August 20, 2014

KEPALA IKAN TUMIS TEMPOYAK...perghhhh...


Saya memang suka masak tempoyak ini..tetapi biasanya makan diluar. Ini pertama kali saya mencubbtanng heya perghhh memang hebat resipi ini hendak-hendak kena dengan ulam dan ikan masin.





Kepala Ikan Masak Tempoyak


  • 3-5 ikan - apa-apa ikan pun boleh tetapi paling sedap ikan pati -(saya guna kepala ikana)
  • 15 - 20  biji cili padi *
  • 3 biji cili merah*
  • 2 inci kunyit hidup*
  • 3 - 4 sudu besar tempoyak 
  • 2 helai daun kunyit disiat-siatkan
  • 1biji timun dihiris memanjang
  • 1 keping asam keping jika perlu
  • garam secukup rasa

*ditumbuk atau diblend

Cara menyediakanya

  1. Bersihkan ikan  potong ikut saiz yg diingini.
  2. Tumbuk cili padi dan kunyit. 
  3. Satukan didalam periuk, air secukupnya, tempoyak, bahan tumbuk, asam keping dan daun kunyit
  4. Masak hingga mendidih dengan api sederhana.
  5. Bila dah mendidih pekat, baru masuk ikan. 
  6. Masukkan garam secukup rasa


RECIPE SOURCE:  PATYSKITCHEN

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UDANG GALAH LEMAK LABU


Cukur teruja melihat Chef Sabri menyediakan menu ini di program Tumis-Tumis Ramadan tapi sayang puas mencari udang galah tetapi tidak jumpa. Baru ni ke pasar ternampak udang galah terus beli untuk melepaskan hajat. Walaupun udang agak kecil tetpi puas hati dapat mencubanya.

Untuk resipi ini saya membuatnya dengan cara biasa..untuk resipi yang sama boleh juga ditumiskan bahan tumbuk seperti mana yang ditunjukkan oleh Chef Sabri. Menu yang mantap buat sajian tengah hari mahupun makan malam.



Udang Galah Lemak Labu



  • 5- 10 ekor udang
  • 2-3 cawan santan
  • 1 biji bawang besar
  • 1 batang serai - diketuk
  • 2  inci kunyit hidup
  • 25 biji cili padi merah/hijau
  • 1 helai daun kunyit - dihiris
  • 1 keping asam keping/gelugor
  • 1 mangkuk kecil labu yang didadu
  • sedikit garam dan gula sebagai perasa


Cara
1  Tumbuk lumat bawang  dan cili padi.

2. Masukkan santan, bahan yang ditumbuk, serai, asam keping, daun kunyit dan labu dalam periuk. Masak sehingga mendidih dan labu empuk sambil dikacau selalu agar kuah tidak berketul. Bila labu dah empuk masukkan udang dan balik-balikan agar udang masak sebati dan perasakan dengan sedikit garam dan gula.


RECIPE SOURCE: PATYSKITCHEN

all images & content are copyright protected. please do not use our images without prior permission. if you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. thank you. 


AYAM GORENG HALIA


Resipi ini sesuai bagi yang suka masakkan yang tidak berkuah. Mudah menyediakannya dan sedap bersama Nasi Panas dan sambal belacan.



Ayam Goreng Halia





  • 300 g isi ayam dipotong kecil (bites size)
  • 2 biji cili merah dipotong menyerong
  • 1 biji bawang besar dihiris bulat
  • 3 batang kacang panjang dipotong 2"
  • 3 sdb minyak masak
  • garam dan perasa secukup rasa
  • 3 ulas bawang putih ditumbuk*
  • 2" halia dihiris nipis ditumbuk*
  • 1 sdt serbuk kunyit

Cara menyediakan

  1. Perap isi ayam dengan bahan tumbuk seketika
  2. Goreng ayam yang diperap tadi jangan terlalu garing
  3. Ketepikan dan buang minyak
  4. Masukkan kacang panjang, cili merah, bawang besar serta garam dan perasa
  5. Goreng sehingga kacang masak dan angkat


RECIPE SOURCE:  PATYSKITCHEN

all images & content are copyright protected. please do not use our images without prior permission. if you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. thank you. 


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