Saturday, June 30, 2012

BAKED PARMESAN CHICKEN


If you are not in the mood for heavy meal this one dish meal will be a perfect.  Chicken with breadcrumbs coated and topped with  parmesan cheese....hem....it's tasty and yummy.


Baked Parmesan Chicken
Ingredients
4 boneless chicken breast halves
3 tablespoons melted butter
1 cup plain dry bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried leaf basil
1 teaspoon dried parsley flakes
1/2 cup fresh grated Parmesan cheese
Preparation:

Lightly grease a shallow baking dish. Heat oven to 375°.
Put chicken breasts between sheets of plastic wrap and pound lightly to thin and then flatten to an even thickness. Dip chicken pieces in melted butter; sprinkle both sides of chicken pieces with salt and pepper.

Combine remaining ingredients in food processor and pulse a few times, until Parmesan cheese is broken into smaller pieces but still has texture. Pour out onto a sheet of waxed paper or plate. Coat the chicken pieces with the bread crumb mixture and place in the prepared baking dish.

Bake the chicken for about 25 minutes, or until chicken is cooked through, turning once about halfway through cooking time. If chicken is pounded quite thin, check for doneness at about 20 minutes.

Resipi mudah jika dah jemu dengan nasi berlauk. Ayam disalut dengan serbuk roti kemudian diletakkan keju dan bakar, mudah dan sedap. Kalau suka boleh dibuatkan sedikit butter sauce atau pun black pepper sauce.


Next Post - Kangkong Goreng Belacan/Water Spinach with Shrimp Paste

Friday, June 29, 2012

CANTONESE CLAY POT CHICKEN RICE



This is the kind of food that the children love so much...rice cooked in a clay pot together with soy sauce chicken. Well if you need to prepare this at home you need a minimum two burner and at least 4-5 clay pot..It's a bit tedious and that is the reason why we prefer to have this at the food court..anyway for the sake of of learning to make one and you have a small family then it is worth to make it at home...You can make variations to your clay pot chicken rice..by adding some "bok choy" or even sausage, as for this Cantonese Clay Pot Chicken..the recipe calls for sausage..but I omitted that. So here's the recipe I adapted from AFC - TV program...it's yummy!!!



Cantonese Claypot Chicken Rice

5 chicken wings
1 piece salted fish, about index finger length and preferably from ikan kurau
6-8 dried chinese mushrooms
2  cups of rice, Jasmine or any long-grain variety
2 cups of chicken stock (I made this ad hoc with 2 tbsp of shallot oil, 1 cube of Knorr Chicken Bouillon and 2 cups of mushroom soaking water)

Marinade

2 tbsp oyster sauce
1 tbsp dark soy sauce 1 tbsp sugar
1 tsp pepper
3 cloves of garlic, minced
A small knob of ginger, sliced
A dash of sesame oil
1 heap tbsp cornstarch

Topping and Garnish
2 tbsp of dark soya
A stalk of spring onions, jullienned

Directions

Chop chicken wings along the joints into 3 pieces. Retain the drumlet and mid-wing section for marinating. The end tip can be set aside for soups.
Place drumlets and mid-wings into a mixing bowl and add all the ingredients under “marinade”. Give everything a good toss to ensure even coating and set aside for a couple of hours.Periodically give the chicken a quick stir.
Soak chinese mushrooms with water at room temperature. When the mushrooms have softened considerably, remove stalk and squeeze to remove as much soaking water as possible. Halve or quarter the mushrooms depending on size. Retain soaking water for “chicken stock”
Rinse salted fish to remove excess salt crystals on it. Dice into small pieces. Set aside
Rinse rice and set aside.

To prepare chicken stock, decant mushroom soaking water into a bowl. Add bouillon cube and sir to dissolve but don’t worry if it doesn’t completely. Add shallot oil. Stir and set aside.

Method
Add rice and chicken stock into claypot.
Turn on flame, bring mixture to a fast boil and lower flame to low, lid on and allow to simmer. Stir the mixture once in a while to make sure that the bouillon cube is well dissolved and incorporated.
When the rice is about half-cooked (appro. 5-7 min later), quickly but carefully lay the chicken pieces and ginger slices from the marinade over the rice, followed by salted fish, mushrooms and chinese sausages (optional)
Turn to the lowest flame possible and allow it to continue to simmer. By now, the smoky flavours would start to become apparent.
When the steaming through the vent on the lid has somewhat subsided. Remove lid and drizzle in half of the chicken wing marinade over the top. Cover with lid again rapidly. It would begin to produce more steam from the marinade.
When the steaming has once again subsided, turn off flame. Remove lid and check that the chicken pieces have just cooked through. If not, simply cover and let the claypot sit for another 5-7 min allowing the residual heat to cook everything through.
Just before serving, garnish with spring onions and a generous drizzling of dark soya sauce and give everything  a good toss.


Sajian ini memang menjadi kegemaran anak-anakkan...seperti makan nasi dengan ayam masak kicap cuma cara masaknya sahaja berlainan iaitu menggunakan periuk tanah. Saya beli dua biji periuk tanah ini cuma  teringin nak mencuba...memang rasanya kalau anak ramai tak berbaloi dibuatnya sebab kerjanya remeh dan memerlukan banyak periuk tanah dan dapur..tetapi kerana hendak mencuba saya buat juga..pakat kongsi makan. Tetapi kalau keluarga kecil rasanya berbaloilah buatnya tidak meletihkan. Menyediakan bahan adalah mudah tetapi memasaknya agak rumit sedikitlah...ialah kita kena mengadap nasi sehingga kering..pendek kata dalau hendak membuatnya..kerja lain kena letak sebelah..tak boleh nak disambil-sambil.Apa pun saya suka letakkan cendawan dan ikan kurau masin..hem memang montop....

Next Post - Cheesy Baked Chicken With Rice

Thursday, June 28, 2012

BEEF BELLY THAI SALAD / KERABU PERUT THAI



Kerabu Perut ini rasanya tidak perlu pengenalan..ramai yang mengemarinya terutama kalau kita makan di mana-mana restuarant Thai. Sedap dengan rasa masam-masam jus limau dan masin-masin sos ikan. Sedap dimakan bersama nasi panas. Untuk resipi yang sama anda boleh juga menggantikan perut dengan daging atau isi ayam dan sukakan pedas masukkan hirisan cili padi. Memang sedap.


Next Post - Claypot Chicken Rice

Wednesday, June 27, 2012

CHEWY SAGO LAYER TALAM / TALAM LAPIS SAGO


There are two types of kuih talam...the chewy and non chewy. The Chinese kuih talam is more chewy then the malay kuih talam. This talam is a chewy version using lots of tapioco flour. Recipe adapted from Y3K cookbook with a slight tweak. You can use your creativity in getting your favourite layers and colouring. Perfect for breakfast and team.

Kuih Talam ini adalah versi yang liat-liat sedikit. Banyak menggunakan tepi ubi dari tepung beras. Kepada yang suka kuih talam yang liat inilah dia resipinya. Saya ambil resipi dari buku mamsak Y3K.Untuk mendapatkan lapisan talamnya..anda tidak semestinya mengikut seperti diatas, anda boleh gunakan warna kegemaran anda..ya. Sedap kuih talam ini dan sesuai untuk sajian petang atau pun sekarang ni ramai yang berpuasa bolehlah cuba.

Next Post - Thai Beef Belly Salad / Kerabu Perut



Monday, June 25, 2012

DEEP DISH APPLE PIE

Resipi Apple Pie yang enak dari Ina Garten...kebetulan apple tergolek-golek di rumah..tak nampak ada yang berminat jadi sebelum kecut dan terbuang saya buat apple pie ini. Wah harum semerbak semasa membakarnya..nampaknya kombinasi apple dan kayu manis memang menjadi. Dessert ini sedap dimakan ice cream atau cream.

Next Post - Talam Lapis Sagu

MASAK LOMAK DAGING SALAI



I started my facebook a month ago...kidda of an attempt to look for my long long lost friends and it looks like my FB has distract me from my blog...ha...ha..I've been spending more time there instead here...so need to do some wake up call and focus back on precious blog. This dish is a traditional Malay main course, very popular among the Malays in the southern part of Malaysia and in fact this days all over Malaysia. This recipe used a lot of bird's eyes chili and it's fiery hot....anyway it's delicious...I grilled the beef first before adding to the gravy. Perfect with steam rice and with "sambal belacan"
Resipi kesukaan ramaikan Masak Lomak Daging Salai. Sedapkan tapi yang lecehnya hendak salai dagingnya..apa pun kalau tekak dan nak makan maka kena buat jugalah. Biasanya saya masukkan kentang tapi kali ini saya masukkan belimbing buluh..sedap gitu ada rasa masam-masam sedikit. Memang menu yang menyelerakan lebih-lebih lagi kalau digandingkan dengan sambal belacan.

Next Post - Deep Dish Apple Pie

Friday, June 22, 2012

CHOCOLATE BUNDT CAKE

A simple cake that look attractive using the bundt pan....spread some chocolate ganache made it more marvelous. Make sure you resource some of the ganache in a jar while serving the cake. This is a cake that chocolate  lover will not resist....so try this
Resipi kek chocolate yang mudah tetapi menjadi menarik apabila dibakar dalam bundt pan. Curahkan chocolate cair di atasnya akan menjadian kek ini tambah menarik. Kek chocolate yang tidak akan ditolak oleh peminat chocolate. Mudah, ringkas dan sedap.

Next Post - Menu Berbuka Daging Masak Lomak

Thursday, June 21, 2012

SAIKAP 3 RASA / 3 TASTE SEABASS



One of the great Chinese and Thai restaurant dishes is a whole fish crispy-fried and then served with sweet-and-sour sauce. It is a dramatic presentation and the combination of sweet-sour-hot-savory can't be beat. I developed this easy-to-make home recipe and it is as good as any restaurant version. I get the sweet and sour taste from the pineapple..it's marvellous..and for you who love something hot then add some bird's eyes chili..it creat wonders. This dish is best serve as main dish with rice and other dishes.



Musim-musim begini anak-anak selalu suka lauk yang panas-panas dan segera....punya..so saya buat ini ikan 3 rasa yang cukup popular dimana-mana restuarant Cina atau Thai. Ikan Siakap sekarang ni murah dan saya memang suka ikan siakap sebab isinya yang lembut. Untuk menambahkan keenakan pada rasa masam dan manisnya saya masukkan nenas cincang...memang sedap. Menu ini sesuailah dijadikan menu utama makan bersama nasi.


Next Post - Chocolate Bundt Cake

Tuesday, June 19, 2012

STIR FRIED SQUID WITH OYSTER SAUCE/ SOTONG GORENG SOS TIRAM


I love this !!!!, simple yet satisfying. Serve best with steamed rice....hem..you will be asking for more..ha..ha


Resipi mudah dan menyelerakan. Sedap dijadikan lauk makan bersama nasi panas. Membuatnya mudah aje dan sos tiram menambahkan kelazatan kepada resipi ini.

Next Post - Saikap 3 Rasa

TALAM NANGKA BERSAGU


Another variation of the evergreen kuih "talam", this time around I added 1 cup of chopped jackfruits and some sago. Combination of coconut milk and jackfruits made this kuih talam really tasty. Creamy and delicious. Great for "buka puasa" dessert.
Jumpa nangka...terus terasa nak makan kuih talam..buat sedikit. Saya buat 1/2 adunan dan kukus dalam acuan kecil..jadi taklah membazir nanti..anak-anak pula kureng benda-benda macam ni. Memang satu kombinasi hebat antara lemak santan dan nagka..memang sedap. Sesuai dijadikan sajian berbuka puasa.


Next Post - Oyster Sauce Squid
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