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

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

BEEF BELLY THAI SALAD / KERABU PERUT THAI

This is one of the best Thai salads and very popular in any Thai restuarant in Malaysia. Try it, you won't regret it. You can substitute the beef belly with the same amount of beef fillets, chicken breasts or thigh fillets, or some shrimp or squids. When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, BUT STORE EACH IN SEPARATE CONTAINERS. Do NOT combine until you are ready to serve. For extra hot you can add in some bird's eyes chilies. The salad is best serve with steam rice and other Thai side dishes.

Beef Belly Thai Salad / Kerabu Salad

300 g beef belly cooked and slice 2” length

7 ounces salad greens    (any kind)

2 small red onions, finely sliced

9  kaffir lime leaves, shredded

3 large mild red chilies, seeded and shredded (can add more if you like a BIG punch)

2/3 cup cilantro leaf (coriander)

2/3 cup mint leaf

2/3 cup basil leaves

11  bird’s eyes chilies – thinly slice

2 fresh tomatoes thinly slice 

DRESSING

1 teaspoon soya sauce

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons brown sugar or 2 tablespoons palm sugar

Directions:

Cook the beef belly till tender. Set aside for five minutes and slice it thinly. 

Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint, bird’s yes chilies and basil into a salad bowl and toss lightly. 

To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar. 

Stir the dressing well. 

Place the beef belly on the salad and pour over the dressing. 

Serve immediately. 

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

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.

Chewy Sago Layer Talam/Talam Lapis Sago 

Colourful Coconut Layer / Lapisan Warna Warni

Ingredient A

150 g rice flour / 150 g tepung beras

270 g tapioca Flour / 270 g tepung ubi

250 ml concentrated coconut milk / 250 ml santan pekat

250 ml water /250 ml air

Ingredient B

240 g sugar / 240 g gula

500 ml diluted coconut milk / 500 ml santan cair

1 tsp salts / 1 sdt garam

1 blade pandan leaf / 1 helai daun pandan

Ingredient C - The Sago layer

150 g sago / 150 g sagu

100 ml diluted coconut milk /100 ml santan cair

125 g suga / 125 gila

1/2 tsp saalts / 1/2 sdt garam

1. Mix (A) and sieve
2. Pour (B) into a pot. Bring it to boil and pour into (A) and mix well
3. Divide into 4 portions color 2 green, 1 white and 1 purple
4. Mix the sago sago layer well and set aside
5. Steam the first layer for 15 minutes then add in the sago layer steam again for another 10 minutes, add in the white layer and steam for 7 minutes and finally the purple layer and steam for 20-25 minutes. cool the kuih well before you cut.

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

DEEP DISH APPLE PIE

This is a truely enjoyable dessert for the whole family over the dinner table. An excellent sweet ending to clear the palate a bit after a hearty meal. I have two recipes on this one from Anna Olson and one from Ina Garten and this time around I used Ina Garten's recipe....absolutely awesome !!!!

Deep Dish Apple Pie - Source Ina Garten  

4 lb granny smith apples peeled, cored, quartered and cored (roughly about 8 apples)

1 Lemon zested

1 orange zested

2 tablespoons freshly squeezed Lemon Juice

1 tablespoon freshly ueezed orange juice

½ cup Sugar plus 1 teaspoon to sprinkle on top

¼ cup Plain Flour

1 teaspoon Kosher Salt

¾ teaspoon ground Cinnamon

½ teaspoon ground Nutmeg

1/8 teaspoon ground Allspice

Perfect pie crust recipe is below

1 Egg beaten with 1 tablespoon water, for egg wash

Perfect Pie Crust

12 tablespoons very cold unsalted butter

3 cups Plain Flour

1 teaspoon Kosher Salt

1 tablespoon Sugar

1/3 cup very cold Vegetable shortening

8 tablespoons ice Water about 1/2 cup

1. Preheat the oven to 400 degrees F.
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
3. Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. 

• Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out.  Serve warm.

Perfect Pie Crust

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust

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"

Masak Lomak Daging Salai 

1 kg beef cut into 1" thick  / 1 kg Daging (dipotong mengikut urat dengan ketebalan 1 inci) 

11 shallots / 11 biji bawang merah

25 bird's eyes chili / 25  Cili Padi

1 " turmeric root / 1 "Kunyit Hidup 

 3 tamarind pulp /Asam Keping - 3 keping

1  Turmeric leaf / Daun Kunyit - 1 helai

3 kafir leaf / Daun Limau Purut - 3 helai

2 lemong grass crushed /Serai (dititik) - 2 batang

Coconut milk 500 ml / Santan - 500 ml

Air

Garam 

Serbuk Kunyit (untuk memerap daging)

Tiny star fruits /belimbing buluh

Perap daging dengan serbuk kunyit dan salai hingga masak.

Daging yang telah disalai perlu dihiris nipis (lawan urat).

Masukkan bahan-bahan yang telah dikisar didalam periuk bersama daging dan sedikit air.

Masukkan asam keping, daun limau purut, serai, dan rebuskan sehingga mendidih.

Setelah mendidih masukkan santan,  belimbing buluhgaram dan gula.

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

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

Chocolate Bundt Cake  

1-1/2 cups butter, softened

1 cup granulated sugar

3/4 cup brown sugar

2 (1-ounce) squares unsweetened chocolate, melted and cooled

6 eggs

2 cups sifted powdered sugar

2 cups flour

2/3 cup cocoa

2 teaspoons vanilla

2 cups chopped pecans or walnuts

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Preparation:

Preheat oven to 350 degrees F. Measure flour by lightly spooning the flour INTO the measuring cup, NOT by scooping the measuring cup into the flour. The scoop-and-level method is incorrect and will make this cake too dry.

In large bowl, combine butter, sugar, and brown sugar, and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.

Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).

Sift the powdered sugar BEFORE you measure it. Gradually add powdered sugar to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.

Spray a 12 cup Bundt pan with nonstick baking spray with flour. Spoon batter into prepared pan. Bake at 350 degrees F for 48-54 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the soft fudge center). Cool cake in pan on rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for the shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.

In small microwave-safe bowl, place chocolate chips with oil. Microwave on 50% power for 2 minutes; stir. Continue microwaving until chocolate is melted and mixture is smooth. Pour into a small ziplock bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.

Make sure that you measure flour correctly for this recipe. Don't skimp on the walnuts; they're critical to the cake structure. And don't over bake the cake or it may be dry and fall apart.

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

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.

Siakap 3 Rasa/3 Taste Seabass

1 seabass - clean and ried

3 chopped green onions

A 1-inch piece of finely chopped, peeled ginger

5 clove garlic - chopped

1 cup finely chopped pineapple

5 T. water

5 T. tomato sauce or catsup

3 T. sugar

1 T. vinegar

3 tbsp chili paste

1 T. soy sauce

1 1/2 t. corn starch

1 T finely chopped cilantro

1 T. finely chopped green onions or chives

4 cups peanut or vegetable oil

2 cups flour for dredging

Preparation:

Prepare the fish. Cut off the fins of each fish with kitchen shears or scissors. Remove the gills of the fish if they are still attached by cutting them out with the kitchen shears. Make three vertical slices along each side of the fish evenly spaced along its length. If you have a long fish, make four slices. Rinse the fish under cold water and pat dry.

Dredge the fish in flour. Shake off excess, and when the oil is at hot, slip the fish one at a time into the oil. You are probably going to have to cook one fish at time. If so, turn the oven on to "warm."

Prepare the vegetables. Julienne the 3-inch piece of ginger. Keep in mind 3 inches is a guideline, so the ginger can be a bit larger or smaller. Cut the ginger into a rectangle, then slice it into thin rectangles about 1/8 inch thick. Then slice these thin rectangles into very thin strips -- as thin as you can make them.

Slice the 1/2 onion into very thin half-moons.

Slice the garlic cloves as thinly as you can along the long side of the clove to make long pieces.

Heat up oil saute ginger and garlic, add in the chili paste and saute until fragrant

Make the sauce. Mix the tomato sauce -- I use pureed tomatoes -- sugar, soy sauce, vinegar, water chopped pineapple and corn starch and stir vigorously to combine. Set it aside.

To serve, pour some sauce on a plate, place the fish on top of it and garnish with the finely chopped chives and cilantro. This dish goes best with simple steamed white rice.

Cook's Note - If you love fiery hot sauce then you can add slice bird's eyes chili during sauting

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

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

Stir Fried Squid With Oyster Sauce 

500 g squids, wash and remove ink

3 tbs vegetable oil

2 - 3 cloves of garlic, chopped finely

1 cm of ginger, peeled, cut into matchsticks

3 tbsp chili paste

1 tsp light soy

2 tbsp oyster sauce

1/4 sesame oil

1/4 tsp sugar

1 onions cut into ring

6 - 7 spring onions, green part only, cut into 4cm long batons

Heat oil in a wok on high heat. Sauté garlic and ginger until they begin to go golden. Add chilli and squid to wok and stir fry until the squid pieces begin to curl up. Add  soy,and, oyster sauce, sesame oil, sugar and  onions and toss for 20 to 30 seconds or squid is tender. Add spring onions and toss very briefly, to mix. Serve immediately with steamed jasmine rice.

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