Sunday, August 31, 2014

CHIVES PRAWN PANCAKE


Resipi cucur udang ala Cina, menggunakan campuran tepung beras, tepung jagung dan tepung gandum. Ranggup dan sedap.


INGREDIENTS
300 g flour / 300 g tepung gandum
50 g rice flour / 50 g tepung beras
50 g corn flour / 50 g tepung jagung
100 g chives / 100 g kucai
100 g beans sprout / 100 g taugeh
salts to taste / garam secukup rasa
dah of pepper / sedikit lada sulah
2 tbsp oil /2 sdb minyak 
300 g prawns / 300 g udang hidup
400 ml water / 400 ml air

Mix well all ingredients except prawn



Heat up oil and pre heat the scoop
Put some batter onto the scoope, then put the prawn on top, fry until golden brown



VANILLA PANNA COTTA


Some context on panna cotta :-

Panna Cotta, an Italian invention, is an eggless custard that is the most pure, simple and delightful version of cooked cream. 

Senang menyediakannya.


Ingredients
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

Method 
  • Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely.
  • If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes.
  • Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours.




    Bahan
    4 cawan krim saya guna whipped cream aje
    1/2 cawan gula
    4 1/2 sdt gelatine
    1 teaspoon vanilla extract (or to taste) or 1 vanilla bean

    Method 
    • Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely.
    • If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes.
    • Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours.

      Saturday, August 30, 2014

      SAYUR FUCUK LEMAK PUTIH


      Antara lauk yang dikategorikan sebagai simple dan menyelerakan. Dengan menggunakan  bahan yang sama, kita boleh membuat pilihan sama ada untuk dibuat sup atau masak lemak putih. Biasanya lauk ini sedap digandingkan dengan sambal...saya selalu gandingkan resipi ini sama ada telur, ikan atau ayam berlado..memang perfect untuk menambat selera.




      Sayur Fucuk Lemak Putih


      • 2 biji cili merah dihiris menyerong
      • 1 biji bawang besar dihiris nipis
      • 2 sdb udang kering direndam di tumbuk kasasr
      • 2 biji kentang dibelah 4
      • 3 fucuk dipotong 2" panjang dan direndam
      • 100 g su'un direndam
      • 5-7 keping cendawan hitam direndam
      • 100 g kimcam
      • 1 tangkai daun bawang dihiris 1"  panjang
      • 3 cawan santan pekat
      • 1 cawan santan cair
      • garam dan maggi kiub


      Cara menyediaknnya

      1. Masukkan santan cair, bawang besar, cili merah dan udang kering kedalam periuk masak sehingga ubi agak empuk.
      2. Masukkan santan pekat, garam dan kiub maggi.
      3. Biar seketika baru masukkan fucuk, kimcam, cendawan
      4. Akhir sekali masukkan su'un dan hirisan daun bawang


      Note: untuk resipi yang sama boleh juga dimsukkan petola dan fish ball

      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. 


      Thursday, August 28, 2014

      RESIPI KUAH ROJAK PETIS


      Siapa yang bisa menolak rojak buah ni...tenguk aje dah kecur.
      Biasanya kita beli aje kuahnya, paling popular ialah kuah rojak mak bee tetapi kalau rajin boleh buat sendiri..bahannya mudah dan membuatnya juga senang. Pilihan buah-buahan bergantung kepada selera masing-masing..tetapi kalu di Penang biasanya rojaknya dimasukkan sedikit keropok ranggup dan sotong basah...perghhh

      Resipi dari dayangjack yang saya ubah suai sedikit mengikut selera saya - http://dayangjack.blogspot.com/2012/06/rojak-buah-dan-sos-kuah-rojakrojak.html
      Kuah Rojak Petis


      • 25 tangkai cili kering (goreng minyakblend kering)
      • 15 biji cili padi - tumbuk halus
      • 2" belacan bakar - ditumbuk hancur
      • 1/2 botol kecil kicap lemak masin
      • 300g gula merah
      • gula pasir secukupnya jika perlu
      • kacang tumbuk secukupnya
      • 125g tepung kanji/tepung ubi  (dibancuh dengan air secukupnya)
      • 3 sdb petis
      • garam secukup rasa
      Cara Menyediaknnya


      1. Satukan semua bahan kecuali kacang tumbuk dan tepung di dalam periuk/kuali. Dengan api perlahan, masak dan kacau hingga larut dan mendidih. (rasa masin, manis dan pedasnya. Jika terkurang, bolehlah tambah apa yang perlu)
      2. Masukkan sedikit demi sedikit tepung kanji sambil dikacau tanpa henti. (Pastikan sentiasa dikacau supaya ia tidak berketul-ketul). Masak hingga kuahnya sedikit pekat dan kelihatan licin.
      3. Akhir sekali barulah dimasukkan kacang tumbuk tadi. Gaulkan rata-rata.
      4. Tutupkan api. Biar ia sejuk.


      RECIPE SOURCE: http://dayangjack.blogspot.com/2012/06/rojak-buah-dan-sos-kuah-rojakrojak.html

      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. 


      Tuesday, August 26, 2014

      MEE GORENG DAGING / BEEF EGG NOODLES


      Kalau bab mee goreng, saya lebih gemar kalau digoreng basah-basah. Sedap rasanya. Mee Goreng ini pedas dan basah. Saya buat rebusan daging dan air rebusan daging saya gunakan untuk menjadikan ia basah. Tidak terlalu sarat juga saya cuma menggunakan daging udang dan sawi.

      Jangan terlalu terikat pada ini tetapi jika suka boleh juga dimasukkan fish cake, fish balls, sotong mahupun taugeh..but I prefer simple. Serve best with cili jeruk




      Mee Goreng Daging



      • 1 packet  mee kuning, basuh dan toss
      • 200 - 300 g isi daging direbus hiris nipis dan simpan airnya
      • 200 - 300 g isi udang, dikopek kulitnya dan dibersihkan
      • 3 tangkai daun sawi potong 2" panjang asingkan batang dan daunya
      • 1 biji bawang besar dihiris nipis
      • 3 ulas bawang putih dicincang halus
      • 10 - 15 tangkai cili kering direndam dan blend halus
      • 2 sdb sos tomato
      • 2 sdb kicap pekat
      • 3 sdb minyak masak..
      • garam, gula dan perasa secukup rasa
      Cara Menyediakanya
      1. Panaskan minyak dan tumis bawang beasr sehingga kekuningan
      2. Masukkan cili balend dan biar seketika
      3. Masukkan udang sehingga udang berubah warna
      4. Masukka air daging ikut basah,masukkan sos tomato, kicap, garam, gula, perasa dan batang sawi biar seketika
      5. Akhir sekali masukkan mee dan daun sawi.
      6. Kacau rata dan angkat

      *Note :- Boleh guna cili boh kalau malas hendak blend cili, anggaran 3-4 sdb.

      RECIPE SOURCE:  PATYSKITCHEN

      1all 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. 


      Monday, August 25, 2014

      RITZ CARLTON CHOCOLATE CHIPS COOKIES


      Kerja giler...orang sibuk buat cookies sebelum raya tapi saya terbalik...orang semua udah cuci oven saya baru hendak bermula.  Ha..ha percaya tak kalau saya katakan saya tidak membuat sebarang cookies pun raya baru ini..ye..itu sebenarnya.

      Tak tahu kenape tahun ini memang saya tidak ada mood langsung hendak buat cookies..cuma selepas habis puasa syawal baru hati teragak hendak mencuba beberapa cookies yang disyorkan oleh kekawan. Chocolate Chips Cookies ini merupakan cubaan pertama saya..apabila saya surf untuk mencari the best chocolate chips, resipi ini muncul. Ritz Carlton adalah name hotel dan apa kaitanya dengan cookies ini jangan tanya saya..cuba mencari jawapannya tapi tak jumpa..tapi rasanya boleh agak kot...mungkin product Ritz Carlton yang di copycat..ha..ha..pun anak-anak memberi 4 out of 5 rating..memang sedap dan ranggup lebih-lebih lagi bila disimpan semalaman.dalam bekas kedap udara.



      Ritz Carlton Chocolate Chips Cookies


      • 1 1/4 pounds unsalted butter (5 sticks), room temperature
      • 2 cups granulated sugar
      • 2 cups dark brown sugar
      • 5 eggs
      • 1 Tbsp vanilla
      • 1 tsp baking soda
      • 1 tsp kosher salt
      • 6 cups flour
      • 4 cups semi sweet chocolate chips


      How to Make

      1. Preheat oven to 350°
      2. Line a baking sheet with parchment paper. Set aside.
      3. Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
      4. Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
      5. Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
      6. Bake 10-12 minutes until edges are golden and centers are almost set.
      7. Transfer to wire rack to cool completely.

      Notes

      Adaptions ~ I chilled my dough for 24 hours. I also used an extra cup of chocolate chips (5 cups total) I used an extra tablespoon of vanilla (2 Tbsp total) I added flaked sea salt on top of the cookie. I portioned out the dough using a large cookie scoop (3 Tablespoons)


      RECIPE SOURCE: http://cookiesandcups.com/ritz-carlton-chocolate-chip-cookies/

      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. 


      RED VELVET CHOCOLATE CHIPS COOKIES


      Red Velvet again, satu lagi koleksi Red Velvet saya, kali ini resipi  dari Sally Baking Addiction, mudah menyediakannya tetapi cookies ini perlu disejukkan sekurang-kurangnya sejam. Macam chocolate chips yang lain..sedap dan ranggup.



      Red Velvet Chocolate Chips Cookies


      ·    1 and 1/2 cups + 1 Tablespoon (198g) All-purpose flour (careful not to overmeasure)
      ·         1/4 cup (32g) unsweetened cocoa powder
      ·         1 teaspoon baking soda
      ·         1/4 teaspoon salt
      ·         1/2 cup (115g) unsalted butter, softened to room temperature.
      ·         3/4 cup (150g) light brown sugar (or dark brown)
      ·         1/4 cup (50g) granulated sugar
      ·         1 egg, at room temperature*
      ·         1 Tablespoon (15ml) milk
      ·         2 teaspoons vanilla extract
      ·         1 Tablespoon red food coloring (liquid or gel)
      ·         1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

      Directions:

      Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

      Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

      Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.

      Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

      Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) - that's optional and only for looks.

      Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

      *Room temperature egg is preferred. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter to soften about 1 hour before beginning.


      RECIPE SOURCE: http://sallysbakingaddiction.com/2013/12/13/red-velvet-chocolate-chip-cookies/

      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. 


      NASI DAGANG GULAI IKAN TONGKOL


      Jalan-jalan Chow Kitt Road...terserempak beras nasi dagang ni...menyusur lagi cari rempah gulai ikan tongkol...beli simpan dulu. Tunggu tika yang sesuai aje untuk memasaknya. Biasanya kalau makanan berat-berat macam ni saya lebih gemar tunggu semua anak2 balik.

      Saya buat cara simple aje tidak complete set. Acar pula saya buat acar mangga..ha..ha..bukan resipi baru..tetapi balik pasar cari timun tidak jumpa..mungkin tercicir..so saya ganti dengan mangga yang kebetulan saya beli untuk buat rojak buah...alhamdulillah sedap juga. 




      Nasi Dagang Gulai Ikan Tongkol



      • ½ kg beras nasi dagang
      • 1 genggam beras pulut
      • 3 ulas bwg merah-dihiris nipis
      • 1  inci halia- dihiris nipis
      • 1 cawan santan - sedikit garam
      • 1/2 cawan santan cair
      • 1/2 sdt halba
      Cara-caranya:-
      1. Rendam beras nasi dagang dan beras pulut semalaman.
      2. Kukus beras nasi dagang  bersama santan cair selama 30-40 minit sehingga masak/lembut.
      3. Selepas 30-40 minit kukusan, angkat bekas pengukus. Keluarkan nasi dagang dan masukkan kedalam mangkuk besar.
      4. Masukkan santan yang dah dicampur dengan garam, bahan-bahan yang dihiris nipis dan biji halba. Kacau sehingga sebati.
      5. Masukkan semula dalam bekas kukusan dan kemudian kukus semula dalam 10-15 minit. Apabila sudah masak, angkat.
      GULAI IKAN TONGKOL

      1 - 2 ekor ikan tonkong dibersih dan dipotong saiz gulai
      9 biji cili padi
      2 batang serai dititik
      5 keping asam keping (3 keping untuk rebusan ikan dan 2 keping untuk kuah)
      2 -3 cawan santan pekat
      1 genggam kelapa parut yang dikisar
      garam dan perasa secukupnya

      Ikan direbus bersama 3 keping asam keping sehingga masak dan ketepikan

      Bahan Rempah

      1 bungkus rempah gulai ikan
      15 tangkai cili keringa
      5 ulas bawang putih
      2 biji bawang besar
      1" lengkuas
      1" kunyit hidup
      1sdt serbuk ketumbar
      1/2 sdt serbuk jintan manis
      1/2 sdt serbuk jintan putih

      Blend dan satukan semua bahan


      Cara Menyediakannya


      1. Masukkan bahan blend, 2 asam keping serai yang dititik,  dan santan ke dalam periuk dan masak hingga mendidih
      2. Masukkan ikan, garam dan perasa kelapa kisar.Tambah air jika perlu (air rebusan ikan)
      3. Biar seketika sehingga naik minyak dan masukkan cili padi.


      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. 


      Sunday, August 24, 2014

      BIHUN PUTIH aka BIHUN SINGAPORE ALA CRAVEN A


      Bihun ini banyak nostalgianya pada saya..selalu makan di Cafe Craven A di Penang. Memang top seketika dulu, satu kuali besar digoreng. Sedap bihun ini ialah manisan air rebusan daging. 

      Sebenarnya banyak cara menyediakan bihun ini tetapi saya lebih gemar cara saya ini simple dan tidak terlalu sarat bahannya. Cukup perfect bila ditaburkan dengan bawang goreng dan dihidangkan bersama jeruk cili ijo.






      Bihun Putih aka Bihun Singapore


      • 1 paket bihun direndam dan toskan airnys
      • 300 g daging direbus, dihiris nipis dan sinpan airnys
      • 200 g udang hidup dibuang kulitnys
      • 3 biji telur ayam digoreng telur pecah.
      • 200 g kobis dihiris nipis
      • 1 batang carrot diparut halus
      • 3 sdb minyak masak
      • garam dan pati kuib ayam


      Bahan Rencahnya
      • 5 ulas bawang putih ditumbuk
      • 2 sdb lada putih di tumbuk halus

      Cara Menyediakannya
      1. Panaskan minyak masukkan udang dan biar sehingga udang berubah warna.
      2. Masukka hirisan daging dan bawang putih bersama lada sulah
      3. Biar seketika dan masukkan sekurang-kurang 2 cawan air daging
      4. Masukkan pati kuib ayam garam dan hirisan kobis
      5. Biar seketika dan masukkan bihun dan carrot.
      6. Kacau ratu dan biar sampai air rebusan kering dan bihun lembut
      7. Akhir sekali masukkan telur goreng tadi.
      8. Kacau rata dan siap dihidang.



      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. 


      ASAM PEDAS DAGING TETEL


      Ini lauk kesukaan saya...bila memasak asam pedas daging saya lebih gemar meletakkan daun limau purut dan dititkkan serai. Aroma dan rasanyas nyata hebat. Biasanya kalu kita masak asam pedas..kita selalu letak daun kesum..tetapi percayalah resipi ini sesuai dengan daun limau purut sahaja..memang montop...


      Asam Pedas Daging Tetel


      • 1 kg daging lembu tetel
      • 5 helai daun limau purut
      • 2 batang serai - dititik
      • 4 biji kentang dibelah 4
      • 2 biji tomato dibelah 4
      • segempal asam jawa jadikan semangkok
      • air ikut kepekatan kuah yang diingini
      • garam, gula dan perasa secukup rasa

      Bahan giling/ blend:
      • 35 tangkai lada kering *lebih kurang segenggam
      • 2 biji bawang besar
      • 7 ulas bawang putih
      • 1 inci halia
      • 2 inci kunyit hidup
      • 1" inci belacan

      Cara Memasak:
      1. Bersihkan daging, toskan.
      2. Panaskan minyak,  tumis bahan blend. Kacau hingga garing
      3. Masukkan serai yang dititk biar seketika. Masukkan daging dan kentang.  Masak sehingga daging empuk. Jika perlu, tambah sedikit air. Tutup periuk.
      4. Setelah daging empuk, masukkan air asam jawa, garam dan daun limau purut. Biarkan hingga kuah mendidih.
      5. Masukkan tomato buah dan biarkan sehingga naik minyak baru 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. 


      Friday, August 22, 2014

      RENDANG HATI


      Housekeeping Day, time to clear all the stock in the fridge, hati ayam banyak hasil dari rendang ayam untuk Idil fitri, jadi hari ini saya buat rendang hati ayam. Resipinya sama seperti rendang ayam biasa cuma saya masukkan cili merah, cili padi, cherry tomato dan hirisan bawang besar, semuanya kerana hendak clear stok..ameen..alhamdulillah.





      RED VELVET CRINKLE COOKIES



      Fall in love with it the moment I saw these in Cooking Classy blog. Look's awesome. I've book marked it and find the right time to test it in my kitchen. Finally today I managed to bake one batch of these..wow  Super soft, gooey red velvet cookies! Thanks to Cooking Classy..I really love these




      Red Velvet Crinkles




      3 cups all-purpose flour
      1/4 cup unsweetened cocoa powder*
      2 tsp baking powder
      1/4 tsp baking soda
      3/4 tsp salt
      3/4 cup unsalted butter, softened
      1 1/3 cups granulated sugar
      3 large eggs
      1 Tbsp milk or buttermilk
      1 1/2 tsp vanilla bean paste or vanilla
      2 tsp lemon juice
      5 tsp red food coloring
      1 cup white chocolate chips
      1 cup powdered sugar

      Directions

      1. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
      2. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
      3. *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.



      RECIPE SOURCE: http://www.cookingclassy.com/2013/11/red-velvet-crinkle-cookies/

      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. 



      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: 


      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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