BREAKFAST CASSEROLE - MINI SHRIMP CASSEROLE

I had posted this recipe early this week, however for some how it was  accidentally deleted due to my clumsiness. On request by friends I reposted this recipe again. Hope this helps!!

Ingredients

• 200 g fresh shrimps - shelled / 200 g udang hidup dibuang kulit
• 1 onion chopped / 1 biji bawang besar dicincang halus
• 2 strig green onion chopped / 2 tangkai daun bawang dicincang halus
  2 cups (8 ounces) finely shredded ceddar or mozarella cheese/ 2 cawan cheddar atau mozeralla keju
• 2 large eggs / 2 biji telur
• 2 1/2 cups milk / 2 12 cawan susu
• 1/2 teaspoon salt / 1/2 sdt garam
• 1/2 teaspoon pepper / 1/2 sdt lada sulah
• 1/2 teaspoon Worcestershire sauce / 1/2 sdt sos worchestershire atau pun sos tiram boleh digunakan 
• 2 tbsp oil / 2 sdb minyak
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  Preparation

• Heat up oil sautee onion till soft. Add in shrimps, salt, pepper and worcestershire sauce. Cooked till shrimp change color. Finally add in green oinion and pour in casserole plate. I used small ramekin. / Panaskan minyak dan tumis bawang besar sehingga layu. Masukkan udang, garam, lada sulah dan sos worcestershire. masak sehingga udang bertukar warna. Akhir sekali masukkan daun bawang, gaul rata dan letak sebelah.
• Whisk together eggs and milk,. Add half of the cheeese. Pour over prepared dish.. Cover and chill 8 hours. Let stand 30 minutes before baking sprinkle the balance cheese before baking / Pukul telur dan susu masukkan separuh daripada keju. Tuangkan kedalam adunan udang. Dinginkan selama 8 jam dalam fridge. Keluarkan 30 minit sebelum dibakar. Taburkan separuh dari keju tadi sebelum bakar.
• Bake at 350° for 35 minutes or until set and golden for casserole bowl and 15 minutes if you used the mini ramekins / bakar pada suhu 350 C selama 35 minit jika anada menggunakan bekas casserole besar  dan 15 minit jika menggunakan bekas casserole kecil
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Dengan tidak sengaja saya terpadam resipi ini yang sudah saya buat N3 awal minggu ini, namun atas permintaan teman-teman saya masukkan semula resipinya. Harap ini dapat membantu

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BLUEBERRY WAFFLES

I have wanted to make this waffles for quite some times but some how I never got the waffle maker that I like. Finally I got it in Singapore. I love the rectangular shape instead the round shape.  After several attempts I finally made it...the way I want my waffles to be. Worth the effort. I used the classic waffles recipe that I found in the net. The aroma while baking was terrific. This simple recipe is perfect for breakfast or tea. Serve with syrup, butter and any fruity jam flavours.  Wola...love this so much

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

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Udah lama teringin hendak membuat waffles ini...selalu bau keharumanya di mall..memang cukup menggoda. baru ni terserempak dengan waffle maker yang saya gemari, terus beli dan balik terus mencuba. Walaupun resipinya mudah tetapi hendak sesuaikan maker yang baru agak perit juga...cepat melekat, cuma sah buat beberapa kali baru menjadi. Suka betul tenguk, baunya sudahlah cukup menggoda. Saya menggunakan resipi asas vanilla...sesuai dihidang sebagai sarapan pagi atau minum petang. hidang panas-panas bersama sirap maple, mentega dan jam

Next Post - Steam Seabass With Sour Plum/Siakap Kukus Plum Masam

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5 WAYS WITH EGG ROLLS/ 5 CARA MEMBUAT POPIAH

There are many ways to make egg rolls. Depending on one preference you can use any sweets and savoury ingredients as the filling. Some recipes make use of soaked vermicelli noodles and other types of  vegetables. Whatever the recipe requires, it is important for you to understand that the  success of this dish depends on the texture and the sauce. The texture should be crisp  while the sauce must compliment the dish.

Aside from being an appetizer, egg rolls make a good main dish. As for the dipping sauce, Thai Chili sauce is  always the favourite. I'm throwing some ideas that you can try with. You can use anything in your storeboard to make this delectable snacks.

Bananan Filling With Chocolate Sauce

Cheese Filling

Crab Fingers Filling

Scrambled Eggs Filling

Rice Vermicelli Fillings

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Popiah yang sedap bergantung kepada keranggupan kulit dan intinya.  Namun apa yang menarik tentang popiah ini anda boleh menggunakan apa sahaja yang anda suka sebagai intinya. N3 ini merupakan beberapa cubaan yang telah saya buat, mungkin ada yang menepati selera anda. SELAMAT MENCUBA

Next Post - Blueberry Waffer

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SHRIMP EGG ROLL / SHRIMP LUMPIA / POPIAH UDANG

I bought a packet of egg rolls wrapper aka popiah skin. One packet consist of 50 pieces. I just wanted to try something different from my normal lumpia using fresh vegetables. I portioned the egg rolls into 5, one for this shrimps lumpia, one for chocolate banana, one for cheese, one for crab fingers and the final one I used the filling of rice vermicelli.Goosh..really interesting. The egg rolls pastry are versatile and you can use any filling to make these scrumptious snacks wonders. Easy to prepare.Try this recipe for my version of shrimps egg rolls/poppiah/lumpia. It’s the perfect tea time snack – super delicious and guaranteed to hit the spot!

INGREDIENTS

10 pieces egg rolls - halved / 10 keping kulit popiah dipotong dua

20 medium size shrimps - halved shelled / 20 ekor udang sederhana dibuang kulit separuh

1/2 tsp white peppercorns / 1/2 sdt serbuk lada putih

1 tbsp oyster sauce / 1 sdb sos tiram

3 cloves garlic pounded / 3 ulas bawang putih ditumbuk halus

PREPARATIONS

Cut the egg rolls into rectangular half and set aside / potong kulit popiah kepada segi empat panjang dan letak sebelah.Leave aside for 30 minutes

Marinade shrimps with pepper, oyster sauce and garlic./ Perap udang dengan lada sulah, bawang putih dan sos tiram. Biarkan selama 30 minit.

Wrap the shrimp in the egg rolls. Seal edges and deep fry till golden brown. Drain oil and serve with Thai Cili Sauce. / Bungkus udang dengan kulit popiah. Lilitkan seperti di dalam gambar.  Kemaskan dengan bancuhan tepung jagung. Goreng sehingga kekuningan dan hidang panas-panas dengan sos cili Thai

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 Baru-baru ini saya beli satu packet kulit popiah, cuba mencari kelainan daripada popiah biasa menggunakan sayuran. Dalam satu paket ada 50 keping. Saya bahagikan kepada kepada 5 bahagian, satu saya buat resipi ini, inti udang, udang saya cuma perap dengan bahan perisa aje. Satu lagi saya letakkan pisang dan hidangkan berama soso cokolat, satu lagi saya letak keju, satu lagi saya letakan isi jejari ketam dan yang terakhir saya buat popiah cara Burma- Bun Tit Nuoung saya letakan campuran bihun dan sayuran. Wow!!! cukup menarik. tetapi antara semua experiment saya yang ini menjadi kesukaan saya, mudah, ranggup dan cukup menyelerakan. Untuk resipi ini saya potongkan kulit popiah kepada dua, bentukkan seperti empat segi panjang dan lilitkan kepada udang. Mudah, sedap dan menarik.

Next Post - Breakfast Casserole - Mini Shrimp Tart

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FRIED GLUTINOUS RICE WITH CHICKEN FILLING / PULUT GORENG BERINTI AYAM

This is  an interesting way of using left over glutinous rice. All you need to do is to steam or reheat the glutinous rice, add filling, dip in breadcrumbs and fry. It's crispy and definitely yummy. I found this recipe in one of the TV3's cooking program. Perfect for breakfast and tea.

Ingredients:

• 2 cups glutinous rice/ 2 cawan pulut
• 1 cup coconut milk / 1 cawan santan
• 1/2 tsp salts / 1/2 sdt garam
• 1 egg- beaten / 1 biji telur dipukul
• sufficient oil for frying / minyak secukupnya untuk menggoreng

Fillings

• 300 g chicken fillet / 300 g isi ayam
• 2 onion diced / 2 biji bawang besar potong dadu
• 2 tbsp curry powder/ 2 sdb rempah kari
• 1 strig curry leaves / 1 tangkai daun kari
• 3 cloves garlic / 3 ulas bawang putih
• 7 shallots / 7 biji bawang merah
• 1" ginger / 1" halia
• chopped spring onion (scallion), for garnish
• 2 tbsp cooking oil / 2 sdb minyak untuk menumis
• 1/2 tsp chicken cube / 1/2 sdt kube pati ayam

Method:

1. Soak glutinous rice for at least 3 hours. Steam rice till cook. Add in coconut milk mix well and steam again for another 10 minutes. Set aside / Kukus pulut sehingga masak. Masukkan santan yang dicampurkan dengan garam. gaul rata dan kukus semula selama 10 minit. Sejukkan
2. Pound garlic, ginger and shallot. Mix with curry powder  / Tumbuk bawang merah, bawang putih dan halia. Letak sebelah.
3. Heat up oil and saute chopped onion till soft. Add in pounded ingredients, curry powder and currry leave. fry till fragrant. Add in chicken fillet, add water if necessary. Add salts, sugar and chicken cube. Cook till chicken are done. Add spring onions. Off heat and leave to cool./ Panaskna minyak dan tumis bawang besar sehingga layu. Masukkan bahan tumbuk, serbuk kari dan daun kari. Tumis sehingga naik baunya dan garing. Masukkan isi ayam dan masak sehingga ayam empuk. Masukkan garam, gula dan pati ayam secukup rasa. Akhir sekali masukkan daun bawang. Padamkan api dan sejukkan.

To assemble the Glutinous Rice

Divide glutinous rice into small balls. Flatten each balls and add in fillings, seal and dip into beaten eggs, roll over breadcrumbs and deep fry till golden brown

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Resipi mudah jika anda mempunyai lebihan pulut kukus. Sediakan intinya dan salut dengan serbuk roti, goreng kekuningan. Boleh dijadikan sajian petang mahupun sebagai sarapan pagi. Cukup enak, ranggup dan mengenyangkan.

Next Post - Popiah Udang

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