Tuesday, July 31, 2012

GRILLED SEABASS PORTUGUESE STYLE / IKAN BAKAR ALA PORTUGIS



I haven't tasted the authentic Grilled Fish Portuguese Style, thought I have a few trips to Malacca but haven't got the opportunity to try one, most of time that I had this grilled fish was outside Malacca. Anyhow this grilled fish is really hot and spicy, aromatic and flavourful. Some love to have it with sambal but I prefer it the way it is, it's already full of sambal. The best is to grill the fish on hot charcoal, anyhow it's tedious to do so, I used a flat pan, it's still great. Perfect with Hot Rice.


GRILLED SEABASS PORTUGUESE STYLE / IKAN BAKAR ALA PORTUGIS


1 Seabass  cleaned and removed / 1 ekor ikan siakap dibesiang dan bersihkan
A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels) / daun pisang

Grilled Fish Sambal:

20 dried chilies soaked / 20 tangkai cili kering direndam
3 lemongrass / 3 batang serai
1”  galangal / 1” lengkuas
7 candlenut / 7 biji buah keras
1 tablespoon toasted belacan / 1 sdb belacan
9 shallots / 9 biji bawang merah
Salt to taste / garam secukup rasa
2 teaspoons fish sauce / 2 sdb sos ikan
Sugar to taste / gula secukup rasa
1 tbsp lime juice / 1 sdb jus limau
5 tablespoons oil / 5 sdb minyak masak

Method:

  1. Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth. / Blend semua bahan sehingga halus.
  2. Heat up a wok and “tumis” (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish sauce and do a quick stir, dish out and set aside./ Panaskan minyak dan tumis bahan blend sehingga garing dan naik minyak. Masukkan semua bahan perasa
  3. Grease a flat pan or heat up charcoal / Panaskan kuali leper atau hidupkan api arang
  4. Lay a few sheets of banana leaves in the pan.  Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish./ Lebarkan daun pisang dan sapukan sedikit minyak, letak ikan dan curahkan sambal diatasnya, salur keseluruh ikan dan tutup dan kepil daun pisang dengan lidi'
  5. Heat up the pan on your stove top over medium heat and cover it with a lid.  (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. This will ensure the heat traps inside the pan during the grilling process./ Bakar ikan dan jika ada penutup tutup ikan bakar 
  6. Wait for 10-15 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. Dish out and serve immediately with sambal belacan and sliced shallots condiment./ Bakar selama 10-15 minit dan balikan ikan, tunggu sehingga masak dan hidang 

Selalu juga ke Melaka tetapi masih tidak berkesempatan untuk mencuba ikan bakar Portugis ini. Biasanya makan ikan bakar ini di luar kota Melaka. Apa pun rasanya tetap sama. Ikan ini lebih mantap kalau dibakar dengan dapur arang, tetapi zaman sekarang ini manalah berkesempatan hendak membakar cara itu. Saya cuma guna kuali leper...ikut cara yang dibuat di food court. Boleh la. Ada yang suka makan ikan bakar ini dengan sambal tetapi saya lebih suka memakanya begitu aje...sebab ikan ini sudah macam pais ikan sudah bersambal. Memang sedap..boleh digunakan apa-apa ikan untuk resipi ini.


Next Post - Masak Lomak Siput Sedut

SHRIMP SAMBAL WITH STINK BEANS / SAMBAL UDANG PETAI



Masyallah Stink Beans in the month of Ramadan !!!!! Well if you love it why not...just make extra adjustment so that the after effect is NOT that great. Ha...ha...it's the children favourite especially my daughter Tyca...so I made this for "buka puasa". I've made this before and this is my second entry on this dish. To have a better impact it would be great if you add about 1/2 tsp of Msg, it's optional but it made the sambal better.



SHRIMP SAMBAL WITH STINK BEANS / SAMBAL TUMIS UDANG PETAI


Always a favourite even in the month of Ramadan.

Ingredients

  • 1 kg shrimps medium size cleaned / 1 kg udang size sederhana di bersihkan
  • 1 cup peeled stink beans / 1 cawan petai yang siap dikopek
  • 1 onion cut into ring / 1 biji bawang besar dipotong bulat
  • 3 tbsp tamrind kuice / 3 sdb asam jawa
  • salts and sugar to taste / garam dan gula secukup rasa
  • Ingredients To be blended   / Bahan Untuk diblend
  • 30 dried chilies soaked / 30 batang cili kering direndam
  • 2 onions / 2 biji bawang besar
  • 2" shrimpe paste / 2" belacan
  • Instructions
  1. Blend ingredients and set aside / Blendkan semua bahan dan letak sebelah.
  2. Heat up half cup oil / Panaskan setengah cawan minyak
  3. Saute the blended ingredients till dried and frgrant / Tumiskan semua bahan blend sehingga garing dan naik baunya.
  4. Add in shrimps and fry  till it turns color / Masukkan udang sehingga udang bertukar warna. 
  5. Add about a cup of water - measurement of water depend on the thickeness that you require / Masukkan secawan air (ikut anggaran kepekatan kuah)2-3 pieces per muffin, lightly press into the dough.
  6. Add salt and sugar to taste. Add tamarind juice and finally add stink beans and slice onion/ Masukkan garam dan gula secukup rasa. Kalau suka boleh letakkan sedikit maggi stock atau secukup rasa. Masukkan air asam jawa dan akhir sekali masukkan petai dan bawang besar. iarkan seketika sehingga naik minyak
Masyallah sambal petai di bulan Ramadan....alahai kalau dah suka nak buat macam mana..cuma kena usaha lebih supaya kesan keesokkan harinya tidak ketara sangat. Ini entry kali kedua kalau tak salah saya tentang sambal udang petai ini. Biasanya saya suka cara lama membuatnya...cara sambal tumis..sebab ia berkuah sedikit..kalau yang stail di restuarant Thai tu agak kering sedikit. Sambal tumis kalau hendak sedap bahan yang diblend tu biar ditumis sampai garing sampai kehitaman sedikit baru sedap dan orang Melayu selalunya akan renehkan sambal supaya naik minyak sedikit supaya nampak cantik...semuanya itu bergantung kepada masing-masing.

Next Post - Portugese  Grilled Fish / Ikan Bakar Portugese

Monday, July 30, 2012

RICH CHOCOLATE BROWNIES




Happy Monday All and today is already Ramadan 10...look's like this week many will be busy 

shopping for cookies ingredients. It's time of the year to experiment new cookies and biscuits recipes...in fact foodie magazines have been selling their magazines like hot cakes....yeah...most would like to try something new and the magazine usually will be the inspirations. Yeah I have bought two magazines yesterday and as I browsed through nothing much different from last year....so this year I have to use my right brain to create something new and something different....ha...ha see if I have the time.



Ok today I'm gonna share a simple brownies recipe that I found in foodgawker, real simple, rich and decedent chocolate brownies....you're sure love this. For the topping I leave it to you, I just made a simple chocolate ganache. Perfect tea time serving.




Rich Chocolate Brownies

2 ounces of bittersweet chocolate, chopped

6 ounces of unsweetened chocolate, chopped
6 tablespoons of butter, cut into pieces
2 tablespoons cocoa powder
3 large eggs
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon flour
Preheat the oven to 350°F. Line a 9×9 baking dish with aluminum foil.

Place both types of chocolate and the butter into a microwaveable bowl. Heat in 15 second intervals, stirring after each one until smooth. In a mixing bowl, beat together the eggs, salt, sugar and vanilla until the eggs are a light yellow, about 2 minutes. Mix in the chocolate mixture until well combined. Fold in the flour and cocoa powder.

Pour the batter into the pan and bake for 40 minutes, or until a toothpick inserted in the center comes out with gooey crumbs. Let the brownies cool in the pan before cutting. Sprinkle the brownies with powdered sugar, if desired.
Dah masuk hari ke 10 kita berpuasa ya...kejap betul masa berlalu. Rasanya hujung minggu ni ramai akan berpusu-pusu menyerang kedai bakery untuk mencari perkakasan kek dan biskut raya. Bukan itu aje jualan  majalah sempena Syawal ni pun cepat habis. Semalam saya sempat beli dua buah majalah untuk mencari inspirasi kuih raya tahun ini. Belek-belek majalah tahun ini nampaknya tidak banyak jauh bezanya dengan resipi tahun lepas...so kalau hendak kelainan tahun ini ke reka cipta sendirilah nampaknya.

Apa pun resipi kali ini adalah resipi chocolate brownies yang mudah dan kaya dengan chocolatenya. Sesuai buat minum petang.

Next Post - Shrimp Sambal With Sting Beans

HOMEMADE WHITE BREAD



I have wanted to try this white loaf for quite sometimes but the thought it may not turn out as I want always push me off. Anyhow there's nothing wrong to try and there's nothing wrong if it didn't turn out the way we want since not all who tried new things work out perfectly.  So I gave a BIG GO to try this white loaf. The recipe yield 2 loaf...texture is a bid dry and may be I should gave another try. I recipe that I adapted looked nice could be mine need further improvement. Like any other white loaf you can serve it with anything.



Homemade White Bread


1/2 cup 1% milk
3 tablespoons sugar, divided
2 teaspoon salt
3 tablespoons unsalted butter
1 1/2 cups warm water
2 1/4 teaspoons instant yeast
6 1/4 cups sifted all-purpose flour

Egg Wash
1 egg
1 teaspoon water
Instructions

  1. Heat milk in the microwave until hot, but not boiling. Stir in 2 tablespoons of the sugar, salt and butter. Set aside to allow butter to melt. Cool to lukewarm.
  2. Place warm water in your mixing bowl; sprinkle in yeast and remaining one tablespoon of sugar; stir until dissolved. Let sit for 5 minutes or so to allow yeast to proof.
  3. Add lukewarm milk mixture and 3 cups flour; beat on medium-low until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 min.
  4. Form into smooth ball and place in greased bowl, turning to grease top. Cover with a clean, soft towel; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.
  5. Punch down dough and let rest 15 minutes.
  6. Divide dough in half and shape each half into a loaf. Place each loaf in a greased 9x5x3 bread pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
  7. Whisk together the egg and water to make an egg wash. Gently brush the egg wash onto the tops of both loaves right before placing in the oven.
  8. Bake at 400 degrees F, about 30 minutes, or until done.

Sudah lama berhajat hendak mencuba roti putih ini tetapi biasa lah selalu aje takut kalau tidak menjadi. Tapi sekali fikir pula kalau tidak mencuba macam mana hendak tahu jadi saya beranikan diri mencuba. Sebenar membuat roti sama aje membuat bun-bun yang lain..penting ialah ibu roti dan cara mengulinya. Tetapi kalau mempunyai bread machine tugas mengguli diserahkan kepada bread machine ajelah. Walau bagaimanapun roti saya ini nampak agak kering sedikit tetapi tidak mengapa saya perlu membuat cubaan seterusnya bagi menambahkan kualiti roti ini.

Next Post - Rich Chocolate Brownies

Sunday, July 29, 2012

NADZ CHOCOLATE CAKE


I found this recipe on Nadz Blog - Cute Oven Small Kitchen, - ovenkecil.blogspot Nadz states on her blog, this is the best moist chocolate cake. Since I have so many Best Moist Chocolate Cake recipes I renamed the recipe to Nadz Chocolate Cake it will make an easy reference in the future. I noticed this chocolate cake uses margarine instead the normal vegetables oil, so I figured that would be a great choice for the change.  Her recipe for Moist Chocolate Cake looked the best to me and I wasn't disappointed.  This cake is rich, chocolatey and totally decadent. Thanks again go to Nadz for sharing this wonderful chocolate cake.




1 cup margarine
1 3/4 cup sugar
3 eggs
2 1/2 cups multi-purpose flour

6 tblspn unsweetend cocoa powder
1 1/2 teaspn baking soda
1 1/2 cup fresh milk
1 1/2 teaspn vanilla essence

1 teaspn salt

Instructions :
1. Preheat oven to 175 Deg Cel.
2. Grease and line 9x13" pan.
3. Sift together flour, baking soda, cocoa powder and salt.
4. Cream together margarine and sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla.
6. Beat in flour alternately with milk, mixing just until incorporated.
7. Pour batter into pan and bake for 40-45 mins. Allow to cool on a wire rack. Garnish as desired.
Saya ni rajin mengikuti resipi dan koleksi Nadz dari -ovenkecil.blogspot.com. Banyak juga resipi yang telah ditest oleh Nadz akan saya cuba. So bagi saya Dapur Nadz ada "SIRIM" bagi saya...mana yang Nadz labelkan ok...pasti saya cuba. Ini adalah cokolate Nadz yang kedua saya cuba...menariknya tentang resipi kali ini ialah ianya menggunakan margerine...biasanya kita gunakan minyak sayur. Memang tepat kata Nadz...Kek Chocolate ini memang lembap dan sedap. Bagi yang berminat chocolate cake dan bagi masih terus mencuba bagi mendapatkan keserasian yang di cari cubalah kek ini memang tidak menghampakan.

Next Post - Homemade White Bread

Saturday, July 28, 2012

CHILI CLAM / LALA GORENG PEDAS




The normal favourite recipe for clams are usually the Malay Style Masak Lemak Cili Padi and the Chinese Style Chili Clams. So this time around I made the Chinese Style since the main course for "buka Puasa" is Chinese Menu. This recipe is great with chili and some oyster sauce that add sweetness to the clams. Serve best with steam Rice.


CHILI CLAMS / LALA GORENG PEDAS
  
500 g clams
1/2 tbs sesame oil
3 cloves  garlic - peeled and pressed or finely minced
1” ginger
10 dried chilies soaked and blend together with garlic and ginger
2 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp tomato sauce
A pinch of salt

Directions:
Clean the clams and soak in brine (1 tsp salt in 2 1/2 cups water) for at least 1 hr. Rinse.
Heat up sesame oil in a pot.
Add blended ingredients Fry until fragrant.
Mix in clams.
Pour in a few splashes of chili sauce, tomato sauce and oyster sauce..
Cover and bring the liquid to boil at high heat.
As soon as the clam shells are open, remove from heat and season to taste with salt.
Remember to discard any clams that do not open as they may be contaminated.

Ini lala yang agak jenis kecil, anak bongsu saya memang suka lala ni...biasanya buat masak lemak cili padi, tapi kali ini sudah menunya Chinese Course jadi saya masak cili. Mudah dan ringkas dan cuma hendak menambahkan kemantapkanya saya masa masukkan sedikit cili sos, tomato sos dan sos tiram. Bagi yang suka meratah inilah menunya.
Next Post - Kek Chocolate Nadz

Friday, July 27, 2012

FRENCH MACAROON



There are two delectable recipes that took time and courage for me to try. One is the Caramel  Marble Cake and these famous French Macaroon. I love these macaroon so much...love the colour and love to see how creativity can turned these irresistible dessert into something unique and beautiful.

The thought of using eggs white will normally put me off, but sometimes you couldn't help yourself when you see your friends made beautiful macaroon. I have been on looking for chefs that conducted macaroon classes. I really wanted to enroll myself and learn to be a "pro" macaroons maker. If you have any please let me know...I wish to learn the right techniques . This was my third attempt and I only can get 5 pairs perfectly done. Others were a disaster, it cracked and sink in the centre and you see why I need a mentor to teach me. Please I am serious....I want to learn the pro way of making macaroons. Suggest me a good mentor.



Swiss Meringue buttercream
• 4 large egg whites
• 3 sticks (1-1/2 cups) unsalted butter, room temperature, cut into tablespoons
• 1-1/4 cups sugar
• 2 1/2 teaspoon pure vanilla extract
Macaroons
• 1-3/4 cup confectioner
• 1/4 teaspoon pure vanilla extract
• all-purpose flour, for dipping
• 1-1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
• 3 large eggs
• Pinch of salt
• 1/4 cup granulated sugar
• 1/2 recipe Swiss Meringue buttercream

French Almond Macaroons
Preheat oven to 300 degrees F. Sift confectioners' sugar into a bowl. Whisk in ground almonds; set aside. Line two baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1-1/2-inch cookie cutter dipped in flour.
In the bowl of an electric mixer fitted with the whisk attachment beat egg whites on medium speed until foamy; add salt. Gradually add granulated sugar 1 teaspoon at a time, until the whites reach medium-soft peaks. Transfer to a large bowl.
Sprinkle half of the sugar-almond mixture over the egg-white mixture. Using a large rubber spatula fold until just incorporated. Add 1/4 teaspoon vanilla and remaining sugar-almond mixture, folding until just incorporated. Firmly tap the bottom of the bowl on a counter or work surface to eliminate any air pockets.
Transfer mixture to a large pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe mixture into marked circles on prepared baking sheet.
Bake, rotating sheets halfway through, until macaroons feel slightly firm to the touch and can be gently lifted off the parchment (the bottoms will be dry), 20 to 25 minutes. Let cool on the baking sheets for 5 minutes, then transfer parchment and macaroons to a wire rack to cool completely. Using a small offset spatula, carefully remove macaroons from parchment. Spread 2 teaspoons buttercream on the flat sides of the half of macaroons; sandwich with the other halves, keeping flat sides down. Refrigerate until firm, about 20 minutes, before serving. Filled cookies can be kept in an airtight container in the refrigerator for up to 2 days.
Strawberry Macaroons Variation
Follow instructions for French Almond Macaroons, adding 4 drops of red food coloring to the egg whites just before you add the sugar-almond mixture (batter will be pink). For the filling, do not increase vanilla, and fold 1/3 cup strained strawberry preserves (3-1/2 ounces) into Swiss Meringue Buttercream after butter has been incorporated. Proceed with the recipe.
Chocolate Macaroons Variation
Follow instructions for French Almond Macaroons, sifting 2 tablespoons Dutch-process coca powder with the confectioners' sugar. For the filling, place 5 ounces finely chopped semisweet chocolate in a bowl. In a small saucepan, heat 1/2 cup heavy cream until it just starts to simmer; pour over chocolate. Let sit for 1 minute; stir until melted. Let ganache stand at room temperature until thick enough to spread. Proceed with the recipe.
Swiss Meringue Buttercream
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160ºF).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Chocolate Swiss Meringue Buttercream Variation
Follow instructions for Swiss Meringue Buttercream, omitting the vanilla extract, decreasing the sugar to 1 cup, and adding 8 ounces melted best quality bittersweet chocolate after the butter has been incorporated (let chocolate cool slightly before mixing in)
Dalam cubaan memasak dan membuat kuih, dua resipi yang paling saya geruni ialah membuat Kek Marble Caramel dan Macaroon. Ha...ha...Kek Karamel tu sampai hari ini saya masih belum berani mencuba...macaroon ini dah masuk kali ketiga..tapi cuma 5 pasang aje yang menjadi...yang lain merekah dan tenggelam ditengah. Entah mengapa tangan saya ni kalau bab-bab resipi yang main dengan puth telur atau pun yang jenis kena enjut telur memang akan selalu gagal. Sebenarnya saya memang suka benor-benor dengan macaroon ni...bukan aje cantik kalau kena gayanya boleh buat duit. Sebab ramai yang sukakan macaroon ni dijadikan door gift.  Sesungguhnya saya memang serius tentang macaroon ni dan memang berhajat benor nak belajar membuatnya secara "pro" kalau sesiapa ada guru yang pakar dalam bidang ini dan ada yang membuka kelas saya sanggup ambil cuti untuk membelajarnya. Saya serius ni. Tolong beritahu saya jika ada mana-mana macaroon kelas ya.
Next Post - Lala Goreng Pedas / Chili Clam

Thursday, July 26, 2012

CHICKEN PERI-PERI /MEDITERRANEAN RICE AND PERI-PERI SAUCE




When we had our "buka puasa" at Nando's MidValley the other day, my daughter asked whether I can make it. Honestly that was the first time I tasted Nando's Chicken Peri-Peri, and to take up her challenge today I tried to make it for "buka puasa". I don't really have the recipe..just browse through the net and guided with what I had tasted the other day I made this Chicken Peri-Peri my own version, and to my surprise it was a hit, my children love sauce. 

I made some side, a simple coleslaw, potato salad, corn and some fresh salad and a small portion of Mediteranenan Rice.  Here's some context on Peri-Peri Chicken that I found from the net.

A hot and spicy chicken recipe, Peri Peri chicken is a speciality of the Nando's restaurants. This recipe uses a home made Peri Peri sauce that is made with several chile peppers, chile powder and other ingredients. You can make extra quantities of the Peri Peri sauce and keep it refrigerated until needed. The chicken has to marinade in the Peri Peri sauce for at least 2 hours (the longer the better) so you can start the marinade process a day ahead.





Chicken Peri-peri / Meditteranean Rice/ Peri-Peri Sauce

For The Chicken
1 Medium Whole Chicken
2 Tablespoons Butter
5 Green  Chili Peppers blend
2 tbsp papprika
2 cloves garlic crushed
1 Lime zested, juiced and halved
olive oil
salt and pepper to taste
1 medium white onion peeled and quartered.
2 teaspoons dried mixed herbs (parsley, thyme etc)

  1. Wash and Dry the Chicken then using a spoon carefully lift the skin away from the breast meat to create a cavity for your flavoured butter. Place in a roasting tin.
  2. Mix together the butter, chilli, garlic, herbs, half the citrus zest and salt and pepper. push this under the skin of the chicken. squeeze half the citrus juice over the chicken skin season with salt and pepper then drizzle with olive oil and rub over.
  3. Place lime halves inside chicken cavity along with quartered onion and some salt and pepper. Cover loosely with foil and oven bake according to chicken packing instructions. make sure to remove the foil for the final 30 minutes then rest the Chicken in a warm place for 15-20 mins before carving.
  4. Discard the lime inside the cavity. Slice up, the other half add back to the chickens cooking juice in the tray with the onion, some chicken gravy powder, half a glass of chicken stock


For The Sauce
10 fresh green chile peppers (jalapeno, poblano or similar)*
8 Tbsp lemon juice or lime juice*
10 - 12 Tbsp olive oil (or more to achieve desired consistency)*
1 Tbsp cayenne pepper or red pepper (adjust quantity to taste)*
2 tsp garlic powder*
2 Tbsp paprika*
2 tsp salt*
2 Tbsp dried oregano (or to taste)*
1 tsp turmeric powder*
1 cup chicken stock
½ cup cooking cream
1 tbsp corn flour mix with chicken stock
  1. Combine all ingredients in a blender and process to a smooth paste. Taste and adjust with salt, pepper, cayenne pepper and paprika.
  2. Heat up olive oil or butter and sauté the ingredients till fragrant
  3. Add in chicken stocks and cooking cream.
  4. Stir until thicken.

For The Mediterranean Rice
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 cups rice
2 teaspoons chicken stock powder
2 tablespoons lemon rind, grated
1/4 cup parsley, chopped black pepper boiling water

  1. Heat oil & saute onion & garlic until tender, stir in rice.
  2. Add boiling water until pan is 3/4 full. Bring to boil, stirring.
  3. Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
  4. Return to pan adding lemon rind, parsley & pepper, toss well to combine.

Saya ni orangnya pantang dicabar, baru-baru ni berbuka puasa dengan anak saya di Nando's Mid Valley, makan Chicken Peri-Perinya...kemudian anak perempuan saya tanya sama ada saya boleh tak buat ayam panggang tu. Saya kata hendak dapatkan sebiji macam Nando's mungkin tak, sebab saya tidak ada resipinya tetapi saya boleh cubalah berdasarkan lidah saya. Jadi hari ini buntu tak tahu apa nak masak jadi saya cuba buat Chicken Peri-Peri ini. Buka net tenguk lebih kurang bahanya untuk memastikan gerak lidah saya ini betul...jadi saya mula membuatnya cara saya.  Alhamdulillah nampaknya menjadi lebih-lebih lagi sosnya.
Untuk resipi ini saya banyak menggunakan cili hijau. Ayam ini sesuai dihidangkan dengan Nasi Mediterranean....yang lebih kurang macam nasi minyak juga la...lain-lain side dish tu ikut selera masing-masing. Saya buat sedikit potato salad, coleslaw dan fresh salad. Memang menarik...cuba mungkin perlu sedikit pengubah suaian untuk mengenakkan lagi masakan ini. Keseluruhanya...mantop!!!!
Next Post - Lavender Macaroon

Wednesday, July 25, 2012

PATYSKITCHEN IN ONLINE KITCHEN MAGAZINE



Hello! Hope you’ve been enjoying the Holy Ramadan month. I know I have been a bit busy lately and haven’t had a chance to post a recipe this week, but that’s because I was working on my Facebook. A bit left out but I still feel I need to establish it to get connected with long lost friends and to reach out with others food bloggers.

It’s been almost a year since I started blogging and I 'm getting excited when I was invited to write recipes for Online Kitchen magazine. If you haven’t ever popped over to online magazine before, I would urge you to go now!. Very interesting magazine...full of information and interesting recipes. When the editor asked me to write on Ramadan dessert recipes, I immediately started thinking about what I was going to make. I wanted to make something simple that Malaysia love for "buka puasa" and came up with a few ideas for dessert. So here's the link for you to review my entry  -http://www.mediaglam.com/majalah/kitchen-july-2012/ and not to forget to thanks mediaglam for giving me the opportunity to share my recipes. Happy Ramadan All and may this Ramadan brings us closest to Allah. Eid Ramadan and get the fullest from this Holy Month.


 




RED VELVET CAKE



This is the second time I made this cake, my children love this cake but I still did not get the red colour that I wanted. It still looked like a chocolate cake anyhow this recipe makes an elegant cake or chic cupcakes , moist and delicious with a wonderful chocolatey taste.



Red Velvet Cake

2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoon of unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
1/2 cup of prepared plain hot coffee (don’t skip this ingredient)

  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  • Preheat oven to 325.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  • In a large bowl, combine the sugar and vegetable oil.
  • Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  • Stir in the coffee and white vinegar.
  • Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

  • Generously grease and flour two round cake pans with crisco and flour.
  • Pour the batter evenly into each pan.
  • Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  • Let cool on a cooling rack until the pan are warm to the touch.
  • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  • Remove the cakes from the pan and let them cool.
  • Frost the cake with cream cheese frosting when the cakes have cooled completely.
 Si baldu merah....ha..ha ini kali kedua saya mencubanya....tetapi masih belum berpuas hati dengan warna dan tekturnya. Tidak tahu apa sebabnya merahnya tidak begitu menyerlah dan tekturnya agak kering sedikit. Rasanya kena cuba sekali lagi sehingga saya benar-benar mendapat apa yang saya hajati. Apa pun kek ini memang cukup sesuai dijadikan hantaran mahupun kek ulang tahun

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