Sunday, October 30, 2011

SIMPLE SUNDAY BREAKFAST MENU - ASSORTED JELLY CREPES AND BUSH TOMATO BRUSCHETTA



Simple Sunday with my favourite breakfast menu, Assorted Jelly Crepes and Bush Tomato Bruschetta. My goodness, I really love these two light and easy breakfast. 

You know one thing good of being outstation was having the time to try new things and having the time to watch TV in your hotel room. These two menus were the outcome of the recent trip.

I saw the crepes recipes on Anna Olson TV Program - Sugar, I made my first try today. It's a simple basic crepes recipe with assorted jelly and cream. Look's gorgeous and scrumptious.
Bush Tomato bruschetta was a copycat recipe from the hotel I checked in. Try these..fantastic for lazy Sunday morning.

ASSORTED JELLY CREPES

Ingredients

  • 2 eggs / 2 biji telur
  • 1 cup whole milk or buttermilk / 1 cawan susu segar atau buttermilk
  • 1/8 teaspoon salt / 1/8 tsp salts
  • 1 1/2 cup all-purpose flour / 1 1/2 cawan tepung
  • 2 tbsp  melted butter / 2 sdb mentega cair
  • Strawberry or grape jelly / jam mengikut citaras
  • Confectioners' sugar or chocolate
Directions

  • In a small bowl, whisk eggs, milk and salt. Add flour; beat until smooth. Add melted butter. Melt  teaspoon butter in a 10-in. nonstick skillet. Pour 1/4 cup batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Dust with confectioners' sugar.
  •  Serve immediately. 



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Satu yang menarik kalau kerja outstation ialah dapat mencuba sesuatu yang baru dan berkesempatan untuk menonton rancangan TV di kamar hotel. Masa nilah dapat memanjakan diri walau pun sambil bekerja. Selalunya pandangan lebih luas dengan hidangan yang disajikan dihotel. menu pagi ini adalah hasil dari trip baru ini. resipi crepes ini saya dapat dari rancangan Anna Olson - Sugar manakala Bush Tomato Bruschetta ada resipi "copycat" saya dari hotel penginapan saya. Walaupun tidak mendapat resipi sebenarnya dengan panduan lidah saya, saya main agak-agak aje. Saya suka cara presentationya cukup cute...dari presentation hinggakan resipi semua saya ciplak. Sesuai untuk menu sarapan pagi Minggu.

Next Post - Falafel


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SHEPPARD'S PIE / PASTEL KENTANG




I am a little bit confused when come to this dish, some called it potato casserole, some named it potato schotel , some named it potato pastel and some named it Sheppard Pie, all have the same ingredients and the same cooking method. Since I was introduced with Sheppard Pie, I stick to the name. I love this so much. I was introduced to this and learned to make this from a dentist friend. She made a lovely Sheppard Pie and her husband was truly proud of her specialty.

Yesterday I saw this on Farah Quinn - Ala Chef, hers was called Pastel Kentang / Potato Pastel. She made it, with two layers of potatoes, look's better and more tempting. May be the next time around I will make two potato layers.


Ingredients
  • 500 g ground round chicken/ 500 g daging ayam atau daging kisar
  • 1 cup chopped onion / 1 cawan bawang besar cincang
  • 1/2 (8-oz.) package fresh mushrooms, sliced / 1/2 tin cendawan butang
  • garlic clove, minced / 5 bawang putih cincang
  • 1 cup frozen peas, thawed / 1 cawan sayur campur atau kacang peas sahaja
  • 2 teaspoons beef bouillon granules / 2 sdt cube ayam atau daging
  • 1/2 teaspoon salt / 1/2 sdt garam
  • 1/2 teaspoon dried thyme / 1/2 sdt serbuk herba thyme
  • 1/4 teaspoon freshly ground pepper / 1/4 sdt serbuk lada sulah
  • 1 tablespoon all-purpose flour / 1 sdb tepung gandum 
  • bay leaf / 1 bay leaf

  • For The Potato Ingredients
  • 1 kg potatoes- peeled, steamed and mashed / 1 kg kentang kopek, kukus dan lecek
  • 50 g butter / 50 g mentega

  • Combine all and set aside / Campurkan semua bahan dan letak sebelah
  • Preparation
  • 1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium. / Panaskan kuali dan masukkan daging, masak sehingga berubah warnanya. Alihkan daging dan letak sebelah.
  • 2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in bay leaf. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. /Panaskan minyak dan tumis bawang sehingga layu. Masukkan cendawan, bawang putih. Masukkan daging, kacang peas dan 4 bahan seterusnya. Taburkan tepung , kuatkan api sedikit and kacau. Masukkan daun salam.Masukkan daun salam dan air jika perlu, masak sehingga daging dan semua bahan masak. Padamkan api dan sejukkan 

  • 3. Spoon Mashed Potatoes evenly over casserole pan. Layer with meat mixture, smoothing with back of spoon. You can make 1 st layer with potatot, 2nd layer with meat mixture and final layer with potato or meat layer with potato. / Saya cadangkan buat 3 lapisan, lapisan pertama dengan kentang, lapisan kedua dengan daging dan lapisan terakhir dengan kentang.

  • 3. Bake at 400° for 25 minutes or until thoroughly heated. Let stand 5 minutes before serving. / Bakar pada 400 F selama 25 minit atau sehingga masak. Sejukkan selama 5 minit sebelum hidang
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Sesekali kalau udah jemu dengan nasi bolehlah cuba sajian ini, mengenyangkan dan sedap. Saya amat menggemari sajian ini yang saya belajar dari seorang doktor gigi di Alor Setar...Yummy..kawan saya ini buat the best Sheppard Pie, sampai malula dibuatnya, anak-anak saya tidak segan-segan menghabiskan hidangan yang dijamukan kepada kami anak beranak.  Resipi ini sebenarnya mempunyai banyak gelarannya, ada yang panggil Pastel, ada yang panggil Casserole, ada yang panggil schotel dan paling famous ialah Sheppard Pie la. Boleh dimakan bersama cili sos atau apa-apa sos kegemaran anda.

Next Post - Sunday Breakfast Menu
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Monday, October 24, 2011

SPICY GRILLED CHICKEN / AYAM PERCIK



This is a popular Malay BBQ or oven grilled chicken. There are many variations of ayam percik but traditionally this recipe hails from the east coast region of Malaysia which is white in color, mine was yellowish, I added some turmeric roots and made it more spicier by adding more chilies. It looks like rendang and slightly taste like rendang. If you wish to maintain the authentic version than omit the turmeric roots. Other remain the same. This recipe is loved by everyone in Malaysia and  perfect for BBQ party, lunch and even dinner. To get the perfect taste grill it over charcoal....the aroma will knock your socks off.....

Ingredients
1 whole chicken about 2 kg in weight, cut in half.
1 cup coconut milk or coconut cream
4 tbsp grated palm sugar
3 kaffir leaves thinly slice
Juice from 1 lime
¼ cup vegetable oil
2 lemongrass - crushed

Spice Paste: 
15 pieces of fresh red chillies half of them seeded and removed to tone down the spiciness
9 shallots
3 pieces garlic
7 candlenuts
2 cm of fresh galangal
1" tumeric root
1 tsp coriander powder
3 roots of the coriander leaves

PREPARATIONS 
For spice paste: In a food blender grind all the spices with half cup water until very Smooth.

Heat your wok or low sauce pan with 1/4 cup of vegetable oil and fry the paste on low
heat for 5 minutes until the spices are fragrant.

Add in your chicken, coconut milk, kaffir leaves, lemongrass, kaffir leaves, salt and palm sugar
and simmer that for half an hour until the chicken is cooked thoroughly.

Transfer the chicken to a baking dish and further reduce the sauces until thick then incorporate the lime juice a little at a time to suit your liking. With a brush baste the chicken all over with the sauce and bake it at 180°C for a further 15 minutes. 

You can also grill the chicken over glowing charcoal and baste the chicken from time to time until it is all grilled beautifully.

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Resipi yang tidak perlu pengenalan. Masakan orang Pantai Timur yang menjadi kegemaran semua. Biasanya berwarna putih tetapi resipi ini saya ambil dari program BEST WAN ala-ala rendang sedikit. Bakar pakai oven aje...malas nak siapkan arang. Supaya ayam masak rata, ayam dimasak dahulu baru dibakar. Kepada yang berminat dengan keaslian resipi ini jangan masukan kunyit dan kurangkan cili.

Next Post - Sheppard Pie
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BREAKFAST MENU - CHICKEN STUFF FRENCH TOAST



This is wonderful for breakfast, very satisfying and filling. Anything can goes for the filling, sweet or savoury that fit your taste bud. I used chicken filling in this french toast, a left over from my empanadas filling. I made a little tweak by adding breadcrumbs to the soaked sandwich made it more crunchy...OMG..... it's so...so..good.

INGREDIENTS:

For The Bread
8 pieces white bread/ 8 keping roti putih
eggs / 4 biji telur
2/3 cup milk / 2/3 cawan susu
4 tablespoons flour / 4 sdb tepung
1 cup breadcrumbs / 1 cawan serbuk roti
For The Fillings
200 g chicken fillets cut into small cube / 200 g isi ayam dipotong dadu
2 potatoes  cut into cubes / 2 biji kentang dipotong dadu
1 carrot cut into cubes / 1 batang lobak merah dipotong dadu
1/2 cup green peas / 1/2 cawan kacang hijau
2 onions chopped / 2 biji bawang besar dicincang halus
1" ginger chopped / 1" halia dicincang halus
1 tbsp coriander powder / 1 sdb serbuk ketumbar 
1/2 tsp cumin powder/ 1/2 sdt  serbuk jintan manis
1/2 tsp fennel powder / 1/2 sdt serbuk jintan putih 
2 tbsp oil / 2 sdb minyak
3 cloves garlic chopped / 3 ulas bawang putih dicincang halus

PREPARATION:

For The Filling
Heat up oil and saute the chopped onion till soft / Panaskan minyak dan tumis bawang besar sehingga layu.
Add in chopped garlic and ginger continue stirring until fragrant / Masukkan bawang putih dan halia yang dicincang sehingga naik baunya.
Add all the spices (coriender, cumin and fennel). Fry till fragrant./ Masukkan bahan rempah goreng hingga naik baunya
Add the chicken fillet and potatoes / Masukkan ayam dan kentang. Add 1/2 cup water and cooked till chicken and potatoes are tender and soft./ Masukkan ayam dan kentang, kacau rata dan masukkan 1/2 cawan air. Masak sehingga ubi dan ayam empuk.
Add salts, sugar and pepper to taste. Add carrot and green peas. Cook till gravy are dry off the heat and let cool before assemble / Masukkan garam, gula dan sulah. Akhir sekali masukkan lobak merah dan kacang peas. Biarkan kering, padamkan api dan sejukkan.
For the French Toast Batter
Mix the eggs, milk, flour and vanilla (it should look like a really thin batter like crepes). Set a side

To Assemble The Stuff French Toast
Spread the filling inside. Seal the edges(used 1 tbsp cornflour with 3 tbsp water) / Masukkan inti dan gamkan tepi roti dengan bancuhan tepung jagung. 

Dip it into the egg batter to coat on both sides. Then roll over breadcrumbs. Grill (in a skillet or griddle) until done, flipping once, until browned on both sides.
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Resipi French Toast yang diberi nafas baru. Saya masukkan inti lebihan dari inti karipap saya dan salutkan dengan serbuk roti untuk mendapatkan keranggupanya. Biasanya French Toast tidak diletakkan serbuk roti. Saje nak try  bagaimana kalau diubahsuaikan begini. Resipi ini adalah salah satu cara untuk menggunakan lebihan inti. Sedap dan cukup mengenyangkan sebagai sajian sarapan pagi.

Next Post - Spicy Grilled Chicken / Ayam Percik



Friday, October 21, 2011

EGG & CHEESE BRUSCHETTA



This appetizer comes together really quickly. It’s toasted slices of baguette, brushed with browned sage butter, topped with scrambled egg and cheese. I love to have it for breakfast.


What made it so special – and completely addictive – was the crunchy baguette.

Careful this could be addictive, you won't stop munching it.

 

Ingredients
  • 1 tbsp unsalted butter, in small pieces
  • 1 ounce cream cheese, in small pieces
  • 2 eggs, beaten
  • 1-2 tbsp white oil
  • kosher salt
  • chives, for garnish
  • 1 small baguette, sliced
  • 1 garlic clove
Slice the baguette and place slices under the broiler until lightly toasted.  Remove from oven and rub each slice with the clove of garlic.  Arrange on a plate and set aside.

In a sauté pan add eggs, cream cheese, and butter over medium-low heat until the butter has melted.  Scramble until the eggs are cooked, but still a little runny. Top on the baguette and toast in the oven.
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Kalau ada roti Peranchis yang udah tidak tahu hendak buat apa, cuba buat resipi untuk sarapan. Hriis roti nipis-nipis, sapu mentega dan bakar hingga kekuninga. Buat scrambled egg bersama keju dan letakkan atas roti bakar tadi. Hendakkan lebih keju, taburkan keju atas roti bakar tadi dan bakar lagi 5 minit. Mak aii...memang sedap cukup ranggup.  Appitizer yang cukup sesuai buat sarapan pagi dan jika anda adalah seseorang yang selalu mengajurkan party koktail menu ini juga sesuai dibuat hidangan, very presentable and finger licking good. Tak caya cuba
Next Post - Chicken Stuff french Toast
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CHOCOLATE PANCAKE


Everyone love chocolate....especially kids. These chocolate pancakes are beautiful, fluffy and decadent! Bring a big smile to your little one. Get this for breakfast, serves with chocolate sauce and some fresh fruits. Mama Mia a great way to brighten up our day.

Chocolate Pancakes

Ingredients
1 cup milk
1 egg
2 tablespoons butter, melted
1 cup all-
purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon vanilla extract
powdered sugar for dusting

  1. In a small bowl, combine milk, egg and butter; whisk until blended.  In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.
  2. Add milk mixture; whisk just until dry ingredients are moistened.
  3. Batter will be still lumpy… fold in chocolate chips.
  4. Heat skillet over medium heat until hot.  You can always check to see if the skillet is ready by sprinkilng water and watching it evaporate… if it does then its ready.
  5. For each pancake, pour a 1/4 cup batter onto skillet.  Cook 1-2 minutes or until batter is set around edges.   Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.  Repeat with remaining batter.
  6. Sprinkle pancakes with powdered sugar; serve warm.
 

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Peminat cokolat pasti suka ini.....!!!Rupa tiada tapi rasanya alamak enak banget. Macam kek cokolat dipagi hari Cukup sedap lebih enak kalau ada berries atau buah-buah segar. Mudah membuatnya...lebih-lebih lagi kalau di kabinet dapur tu masih ada balance-balance cokolat... boleh juga kalau diletak sedikit chocolate chip.


Next Post - Egg & Cream Cheese Bruschetta


STEAM SEABASS WITH SOUR PLUM / SIAKAP KUKUS ASAM MASAM - TEOCHEW STYLE

My children love this so much. One one whole fish definitely won't be enough. When come to this to steam fish I will have to make extra and this Teochew style was a great hit at home. A blend of sweet, sour and salty.. really nice. This recipe requires salted vegetables but I omitted this since the children don't really fancy the salted vegetable. I just used the sour plum. Fantastic enough. Pomfret or Kerapu are another great options for this steam fish.




STEAM FISH THE TEOCHEW WAY


INGREDIENTS
    • 3cm piece ginger, finely shredded
    • 5 pickled sour plum
    • 2 black Chinese mushrooms, shredded
    Mix:
    • 1/4 cup water
    • 1/2 tsp sugar
    Garnishing:
    • 1 stalk spring onions cut into 4cm lengths
    • 1 sprig coriander leaves
    • 1 red chilli cut into strips
    Combine:
    • 1 tbsp shallot or garlic oil
    • 1 tsp sesame oil

Method

    Make two cuts on each side of the fish. Rub lightly with salt and pepper. Put fish on a metal or heatproof dish and scatter mushroom and ginger slices on and around the fish.
    Break up the sour plum and distribute it over the fish 
    Steam fish over rapidly boiling water for 12 to 15 minutes or until the eyes of the fish pop out. (This is an indication that the fish is cooked.) Pour combined oil over the fish immediately, add garnishing and serve.
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Ini merupakan Ikan Kukus ala Teochew yang paling top di rumah. Kalau masak seekor memang tidak pernah cukup. memang sedap cukup rasa manis, masam dan masinya. Biasanya masyrakat Cina lebih gemar menggunakan ikan bawal putih dan dimasukkan jeruk sawi, seperti jeruk kobis atau jeruk sawi. Kalau  menu anda adalah menu masyarakat Cina maka resipi adalah satu kemestian.

Next Post - Chocolate Pancake


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