FRIED MARYLAND CHICKEN, SAUSAGE, BANANA, PINEAPPLE AND BLANCHED VEGETABLES

A simple one dish meal if you are tired with rice. Breaded Fried chicken serve with blanched vegetables, corn, sausage, pineapple, potato chips and banana fritters. Its yummy...serve with thousand island or tartar sauce. Your kids will definite love it. Also great for a candle light dinner for two if you are planning one....ha...ha

Fried Maryland Chicken With Sausage, Banana, Pineapple and Blanched Vegetables 

2 chicken thighs, wings or breasts

1 teaspoon salt

1/2 teaspoon pepper, black

1/2 teaspoon dried thyme, or oregano, or sweet basil, or all three

1/4 teaspoon paprika, if available

2 cups flour

1 egg, beaten

2 cups breadcrumbs

Oil for deep frying

1 banana

2 pineapple rings
blanched broccoli
fried sausage
blanched carrot
corn cob
french fries

Cooking Directions

(Part A) Cooking the chicken

1. Mix the flour with salt, pepper, thyme (and/or orgeano, basil), paprika in a bowl

2. Dip the chicken thighs, wings or breasts into the flour mixture.

3. Then dip the chicken into the beaten egg.

4. Then dip the chicken into the breadcrumbs.

5. Heat oil in a deep fryer to 360°F (220 °C)

6. Fry the chicken until golden brown. This usually takes around 15-20 minutes, depending on the size and cut of chicken used.

(Part B) Making the friend bananas

7. Slice the banana in half, length wise.

8. Fry in deep fryer until golden.

(Part C) Making the friend pineapple rings

9. Pan fry pineapple rings in a pan with vegetable oil, until lightly browned or slightly charred. (light browning develops the flavor and gives a slightly crunchy texture)

Serves: 1 (for more people, just multiply the recipe by the number of people you want to serve)

Bosan dengan nasi...dan teringin selera OM Putih cuba menu ini Maryland Chickan. Mudah aje..macam ayam goreng biasa digoreng dengan srbuk roti...tetapi yang menariknya tentang resipi ini ialah sidenya yang menggandungi pisang goreng, nenas. sayuran yang dicelur, sausage dan french fries. Menu ini pasti anak2 suka dan cukup sedap kalau dihidangkan dengan sos thousand island mahupun tartar sos dengan sedikit perahan lemon. 

Next Post - Texas Sheet Cake

Many had tried this recipe. I was once sceptical but due to good responses from other bloggers I gave myself a BIG GO. True enough this cake is awesome, dense, moist and full of chocolate flavour. Now given a chocie of either baking or steaming I would prefer to make this steam chocolate cake. Trust me its' really...really scrumptious with delectable chocolate topping.

Steam Moist Chocolate Cake/Kek Chocolate Kukus 

Adapted by jintanmanis.com

2 cups of flour / 2 cawan tepung gandum

2 tsp baking powder /2 sudu kecil baking powder

1/2 tsp baking soda / 1/2 sudu kecil baking soda

3/4 cup  vegetables oil / 3/4 ( tiga suku cawan) minyak masak

1 cup sugar / 1 cawan gula

1 cup warm water / 1 cawan air suam

1/2 cup condensed milk / 1/2 cawan susu pekat

1 cup koko powder / 1 cawan serbuk koko ( ros guna serbuk koko jenama van hauten)

3 eggs / 3 biji telur

Vanilla essence / beberapa titik esen vanila

*Untuk Topping dan Hiasan*

1/2 bar coklat masakan di campur dengan 2 sudu besar butter, 1/2 sudu besar gula halus dan beberapa titik esen vanila. guna kaedah double boiler, kemudian curah pada kek yang telah sejuk dan taburkan coklat rice diatasnya.

Cara-caranya

1. Ayak tepung gandum bersama, serbuk koko,  baking powder dan baking soda, ketepikan. Panaskan pengukus./ Whisk flour cocoa powder, baking powder, baking soda and set aside.

2 Dengan menggunakan mixer, pukul telur hingga berbuih dan masukkan gula, pukul lagi sehingga kembang dan gula hancur.  / Use mixer beat eggs till fluffy, add sugar and beat again until sugar dissolve

3. Masukkan pula tepung yang siap di ayak tadi, sedikit demi sedikit berselang seli dengan air suam, kacau menggunakan senduk kayu atau spatula, kemudian masukkan pula esen vanila, susu pekat dan minyak masak, kacau sebati. jangan over mix, gunakan kaedah kaup balik./Add flour mixture alternate with warm water until complete. Add vanilla, condensed milk and oil. use spatula and dont over mix

4. Alaskan acuan bulat atau petak ber ukuran 20cm dengan baking sheet, curahkan adunan di dalam acuan  dan tutup permukaan acuan dengan alumunium foil bagi mengelakkan air jatuh di atas permukaan kek dan kukus selama 1 jam ke 1 jam 30 minit, sejukkan./Pour into baking sheet 20 cm and cover with aluminium foil and steam for 1 hour 30 minutes.

Kek yang cukup popular dikalangan blogger kek chocolate kukus. Hemmmmm saya baru hendak mencubanya. Pada mulanya agak sangsi tetapi beli dah lihat hasilnya cukup puas hati. Keknya lembap, lembut dan kaya dengan perisa cokolat. Menariknya kek ini hanya menggunakan serbuk koko sahaja. Sesuai buat sajian petang mahupun birthday cake.

Next Post - Chicken Maryland

STEAM SEABASS WITH GINGER TORCH FLOWER / SIAKAP KUKUS BUNGA KANTAN

When come to steam fish I always prefer something sourish and Thai Style has always been my favourite. In this recipe I added some ginger torch flower to enhance the aroma of the dish. You can also add some "asam boi" if you want more impact on the sourish part.This dish is great with steam rice, omelete and some vegetables.

Steam Seabass With Ginger Torch Flower

1 fresh seabass or any whole fish kerapu or trout

1 freshginger torch flower thinly slice

7 bird's eye chili thinly slice

2 stalks of lemon grass thinly slice

1 inch of galangal (Malay: lengkuas)

6 cloves garlic thinly slice

2" ginger thinly slice

3 kaffir leaves

Juice of 2 lime

 tbsp fish stock

About 1 cup water

1 tbsp of raw sugar 

Green onions, chopped

extra lime for garnishing

salt to taste 

1. Clean the fish and then pat dry with paper towels. Make diagonal slashes (almost to the bone) inches apart on both sides of fish.
2. Rub salt onto the fish and the insides of the fish. (This is my preferred method so that the fish is seasoned evenly)
3. Set fish on a heat-proof plate. Please make sure the plate can fit into your wok. Mix the water, lime juice, fish sauce and sugar in a bowl.
4. Stuff slice ingredients into the fish and scatter them all over the surface of the fish.
5. Pour the sauce mixture.
6. Finally, add the other half of the chopped green onions and garnish with slices of lime on top.
7. Fill wok with about 2 inches of water. When it comes to a full boil, set the plate on rack set in the wok. Cover tightly.

Kalau bab ikan kukus ini saya memang suka yang masam-masam sedikit. Biasanya ala Thai. Resipi ini boleh didapati dikebanyakan restuarant Thai tapi untuk kali ini saya masukkan sedikit hirisan bunga kantan. Dan bagi yang sukakan yang lebih masam bolehlah masukkan asam boi. Cukup mantap dengan nasi panas, telur dadar dan sayur goreng.

Next Post - Steam Moist Chocolate Cake/Kek Chocolate Kukus Basah

HENG HWA FRIED BIHUN / BIHUN GORENG HENG HWA

The Heng Hwas originally came from Fujian province in China (same as the Hokkiens), but they’re a minority dialect group. This fried bihun is one of its signature.Unlike other cooking styles of beehoon where it is usually wet with sauce, Putien’s Fried Heng Hwa Bee Hoon’s flavour comes from the milky stock of pork bones and chicken. Of course I replaced pork with beef.  With generous amounts of seafood and vegetables, the Bee Hoon was filling and satisfying. . And one thing good about this fried bihun it gets better once you serve with chili padi or green chili pickles.   YUm....YUm....

Heng Hwa Fried Bihun 

200 g chicken fillet cut into bite size

150 g squids cut into ring

200 g shrimps shelled

6-7 bok choy halved and blanched

1 tsp white pepper corn

1/2 teaspoon salt

1 tbsp sesame oil

Other:

1 packet rice noodles soaked and drained

2 eggs make into thin omelete

3 large clove garlic, peeled and minced

1 green onion

6 tablespoons oil for stir-frying, or as needed

1 tsp chicken cube, mixed with 1 1/2 tablespoons water

Preparation:

Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes. Marinade with white pepercorn

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the chicken, shrimps. Stir-fry until aromatic (about 30 seconds) and change color. Add the chicken cubes and garlic.  Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the chicken cube and some chicken stock, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken, squid and shrimps Add the green onion and stir to heat through. Serve hot.

Bihun goreng putih sebenarnya asal dari Heng Hwa dari wilayah Fujian. Bihun ini banyak pakai sayur dan bahan-bahan seafood. Saya lebih gemar guna bok choy dan banyakkan stok ayam dan cube ayam..memang sedap. Lebih sedap dengan cili jeruk.

Next Post - Steam Seabass with Ginger Torch Flower

BUBUR JAGUNG BERSAGO/ SWEET CORN WITH COCONUT MILK

These dessert are popular among the South East Asia, in Filipines they called this Ginataang Mais, in Malaysia we called this Bubur Jagung. The dessert is creamy with coconut milk and you can also use palm sugar if you like. A little sago helps thicken the dessert.

Sweet Corn With Coconut Milk Dessert

2 corn kennel

500 ml water

1 pandan leaf, tied into a knot

1 tbsp pearl sago

1 cup sugar

Pinch of salt

150 ml thick coconut milk (diluted or extracted from ½ coconut)

Method

Place sweetcorn kernels and water in a medium-sized pan and bring to the boil. Add pandan leaf. Place sago in a small strainer and rinse briefly under the tap. Add this to the corn in the pan and continue cooking, stirring every now and then until sago is transparent ? about 10 minutes.

Add the sugar and stir until dissolved before adding the salt and coconut milk. Allow mixture to come back to the boil, stirring constantly over medium heat to prevent the coconut from curdling.

Simmer for two to three minutes before taking pan off the heat. Serve either warm or chilled as a teatime treat or dessert.

 

This bun is the reminiscent of the Mexican bun. The bun consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows. Pls don't be put off by all the steps, i have just been very detailed. The aroma that is going to fill your home is WONDERFUL, but it's nothing compared to trying this fresh out of your oven.

Double Cheese Delight Bun

For The Dough

1 kg bread flour

270 g sugar

12 g salts

30 g milk powder

100 ml egg yolk

12 g instant yeast

10 g bread improver

50 g cream cheese

100 ml fresh milk

430 ml water

100 g butter

1. Mix all ingredients till smooth dough, then fold in butter and mix again till smooth
2. Remove dough from mixture and shape into a ball.
3. Divide the dough into 55 g portions(should get 17 portions).
4. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute

For The Filling

600 g cream cheese

300 f UHT cream

Mix cream cheese till smooth then fold in cream and mix well. Set a aside

For The Topping

150 g shortening

100 g caster sugar

150 ml water

100 g plain flour

50 g cornflour

250 cheddar cheese

Mix sugar and shortening until sugar dissolved. Add in water. 

Fold in flour and mix until it form into smooth paste

To shape the buns:.

1. Flatten a ball of dough with the palm of your hand.
2. Place a ball of filling in the centre of the dough.
3. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
4. Pat into shape and place on a greased baking tray.
5. Repeat with remaining portions of dough.
6. Place each bun about 7.5 cm apart on the baking trays.
7. Grated the cheddar cheese on top of the bun
8. Prove for 45 min in a warm place.
9. Pipe the topping on the buns in a spiral, starting from the centre.
10. Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.

Bun ini adalah ala Mexican Bun atau Rotiboy yang melibatkan 3 prosess, doh, inti dan topping. Untuk bun ini toppingnya ialah cheddar cheese dan cream. Cukup lembut sedap dan sesuai buat sajian petang.

Next Post - Bubur Jagung Bersagu

HOKKAIDO CAKE / KEK CHIFFON HOKKAIDO

You don't have to be in Hokkaido to have a taste of this cake. Honestly don't ask me as how it got it's name, this is simply a mini chiffon cake filled with custard. It's absolutely delicious...soft...silky and awesome. I have illustrated a step by step process which will assist. Try this cake which was once very popular in Taiwan,

Hokkaido Cake - Adapted by Jimmy Ang

For The Custard Fillings

For the Hokkaido Cake

500 ml fresh milk

100 g sugar

4 nos orange zest

4 nos egg yolk

60 g custard powder

30 g butter

10 g gelatine

80 ml water

100 ml whip cream

1/2 tsp vanilla essence

Boil  milk, orange zest and vanilla

Mix together egg yolk,sugar and custard

Then add mixture into boiled milk and keep stirring until a thick cream add in gelatine and butter. Mix well

Pour out to cool. Cover with plastic sheet and keep in the fridge for 40 minutes

Whist cool custard until smooth then fold in whip cream until well combine

For the Cake

6o g melted butter

80 g plain flour

100 ml fresh milk

1 nos egg

5 nos egg yolk

5 nos egg white

90 g caster sugar

1/4 tsp salts

Melt butter with fresh milk, then fold in flour. Mix well then fold in whole eggs and egg yolk. Mix till smooth paste set aside

Whisk egg white with salt and 30 g of sugar until soft and peak. Then add in the rest of the sugar

Slowly fold in a bit of egg white into yolk mixture. Then pour over to white mixture and mix well

Bake at 170 for 20 -30 minutes

Allow to cool and later pipe in the filling

Kita tidak perlu ke Hokkaido untuk mendapatkan cake ini. Kek ini seketika dahulu cukup popular di Tawan. Bagaimana ianya dinamakan Hokkaido...jangan tanya saya...saya memang tidak tahu menahu...tetapi sejak dikenalkan oleh kawan saya...saya berusaha mencari resipinya. Resipi dari Chef jimmy Ang ini memang enak banget. Untuk membuatnya anda perlu melalui dua proses, satu keknya dan satu lagi inti. Cara membuat mudahnya...seakan kita membuat pastry coux. cantik diletak dalam acuan kecil dan sesuai buat sajian petang.

Next Post- Double Cheese Delight Bun

Brownies are immensely popular in the United States, Brownies are squares of chocolate and nut cake which are rich and dense with chocolate.

American Brownies

Source - Jimmy Ang

250 g dark chocolate, broken into pieces

140 g cake flour

260 g castor sugar

180 g melted butter

100 ml whip cream

1 tsp honey

100 g walnut chopped

Pinch of salt

3 eggs, 

1. Put the butter and chocolate pieces in a heatproof bowl and stand over a pan of hot water until melted, stirring occasionally.

2. Remove the bowl from the heat. Stir in the sugar and mix thoroughly. Leave to cool.

3. Sift the flour and salt into a mixing bowl. Make a well in the centre and pour in the cooled chocolate mixture.

4. Mix together, gradually drawing in the flour from the sides of the bowl. Beat in the eggs and walnuts and stir thoroughly to combine, adding enough milk to make a soft dropping consistency.

5. Pour into a greased 20 cm (8 in) square cake tin and bake in the centre of a moderate oven (180°C/350°F or Gas Mark 4) for about 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin before cutting into squares.

Chocolate Ganache

200 g cream UHT

200 g dark chocolate

30 g butter

Boil cream and immediately pour into chocolate and stir well until melted

Lastly stir into butter till combined

Brownies gemaran ramai..mudah membuat dan kaya dengan chocolate. Jika suka kekacang masukkan kekacang. Paling enak..brownies yang siap disapukan dengan ganache. Sesuai buat minum petang

Next Post - Hokkaido Cake

CHICKEN PASTIES

If you love curry puff or pie you will sure love this. This chicken pasties is easy to make and perfect for on the go...picnic or even mini functions. You can make it spicy or mild depending mostly on your preferences.Filling can be made a early or a head of time. I love this for tea.

Chicken Pasties

Source : Jimmy Ang

For The Pastry

250 g plain flour

130 g butter

1 egg

a pinch of salts

60 ml milk /water

1/2tsp type

To Make the Pastry if you have a food processor: (this is the best way to make the pastry, since touching the dough is what causes it to lose its flakiness): Place all pastry ingredients together in your processor and blitz until the mixture looks like course oatmeal.

Using your hands, make a ball of dough out of the mixture, gently packing it together and handling it as little as possible (do not kneed it). If it feels too wet, add a little more flour; if too dry (falling apart), add a little more water.

Place in a plastic bag or wrap and leave in the refrigerator while you make the filling.

If you don't have a food processor: Use a knife and fork to cut the butter into the flour and salt until you have small butter pieces. Next, "rub" the pieces of butter between your fingers in the flour until the mixture resembles course oatmeat.

Add 1/3 cup water and stir with a spoon to create a dough. Add a little more water if needed until the dough easily becomes a ball in your hands when packed together. If it's too dry (falling apart), add a little more water; if too wet, add a little more flour. Place in a plastic bag or wrap and leave in the refrigerator while you prepare the filling.

For The Filling

1oo g minced chicken

100 g ground almond

1oog bread crumbs

400 ml uht cream

2 egg yolks

1 whole eggs

salts and pepper

1/2 tsp nutmeg powder

1/2 tsp cayenne pepper

1/2 tsp sage

1 onion dice

Heat up oil and saute onion till brown

Blend minced chicken, almond eggs breadcrumbs cream onin and spices to taste.

Mix well and insert a in the pipping bag.

To Assemble.

Roll the pastry..use cookies cutter and cut the pasties. Insert in a pasties mold.Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

Sajian ini memang sesuailah buat minum petang. kalauyang suka karipap atau mini pie anda pasti suka ini cara membuatnya pun lebih kurang sama. Tetapi intinya menggunakan susu cream UHT...untukkulitnya pula sya masukkkan sedikit tyhme. Remph-rempah sebegini mengharumkan lagi bau pasties ini.

Next Post American Brownies