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Monday, August 7, 2017

CHICKEN NANDO



BAHAN-BAHAN:
  • 2kg ayam bahagian peha atau kepak
  • 240gm sos tomato
  • 240gm sos cili
  • 120gm gula
  • 2 sudu makan garam
  • 2 sudu makan serbuk lada hitam
  • 4 sudu makan serbuk paprika (boleh letak lebih jika suka pedas)
  • 2 sudu makan bawang putih tumbuk (boleh letak lebih jika suka)
  • 120gm majerin
CARA-CARA:

  1.  Tumis hingga naik bau majerin dan bawang putih ke dalam periuk.
  2.  Masukkan sos cili, sos tomato, serbuk lada hitam, serbuk paprik, garam, dan gula letak atas api gunakan api perlahan.
  3.  Kacau sehingga mendidih.
  4.  Apabila sudah masak tutupkan api dan biarkan sejuk dahulu.
  5.  Setelah sejuk, gaulkan dengan ayam dalam 10 minit.
  6.  Tutup dengan plastik simpan dlm peti sejuk dan biarkan selama 1 malam.
  7.  Kemudian bakar dlm oven dgn suhu 180'C selama 1 jam. Selepas 30 minit pertama terbalikkan.

Credit to: 

Wednesday, August 2, 2017

CAKE BY HAPPY CALL WOK





BAHAN-BAHAN:
  • 2 cawan tepung gandum
  • 1 cawan susu pekat
  • 1 cawan gula kastor
  • 1 cawan minyak
  • 1 sudu teh serbuk penaik
  • 1 sudu teh esen vanilla
  • 1 sudu teh ovalette
  • 5 biji telur
  • Pewarna (ikut warna pilihan )

CARA MEMASAK:
1.    Pukul telur, gula kastor dan ovalette sampai kembang. ( pakai blender je pun boleh)
2.    Masukkan susu pekat dan esen vanilla.
3.    Masukkan minyak dan tepung yang telah diayak bersama serbuk penaik.
4.    Bahagikan adunan kepada tiga bahagian. Kemudian warnakan dengan pewarna pilihan.
5.    Tuang adunan ke dalam pemanggang ajaib secara berselang-seli.
6.    Masak menggunakan api dapur yang paling kecil. Anggaran masa memasak adalah 40 minit.


Thanks to RASA

http://www.rasa.my/mobile/resipi-pilihan/kek-biskut/resipi-kek-minyak-pelangi-versi-pemanggang-ajaib-memang-mudah-1.712343

Sunday, July 30, 2017

JELLY PANDAN WITH COCONUT MILK


Ingredients

500 ml (2 cups) Water
3 tsp Agar-agar Powder
5 to 7 Tbsp Cane Sugar
100 ml Pandan Juice
100 ml Coconut Milk (preferable 100% coconut milk)
A Pinch of Sea Salt 

Method

Pandan Juice: Rinse 8 Pandan leaves and, cut into 2 cm lengths. Blend the pandan leaves with 120 ml of water. Strain the pandan juice and discard solids. (You'll only need 100 ml)

In a medium saucepan, combine water, pandan juice, agar-agar powder, sugar, coconut milk, and a pinch of sea salt. Stir until all the agar-agar powder dissolves. Then bring the mixture to a boil, reduce the heat and simmer until the sugar completely dissolves, about 6 to 8 minutes.

Remove the pan from the heat and pour the mixture into a shallow dish, or jelly mould. Set aside to cool completely before chilling in the refrigerator. Cut into your desired sizes and serve chilled.



Watch the step by step video here.
Credit to :  http://www.seasaltwithfood.com/2010/0...


Monday, January 30, 2017

Leng Chee Kang Dessert


Image result for leng chee kang
image from google images 
Ingredients 200gm dried Longan flesh
100g lotus seeds, soaked

100g gingko nuts, crushed n removed green bitter part


100gm lily buds 
1 small mok nee, soaked overnight n cut into small pieces
1 dried persimmon; sliced thinly (optional)
1 pkt sugar cane  sugar

To cook
  1. Boil half pot of water 
  2. Add in all ingredients accept sugar and persimmon 
  3. Boil under medium flame till soft 
  4. Add in persimmon 

  5. Add in sugar cane sugar. Test to check sweetness.
  6. Serve hot or cold

Thursday, August 11, 2016

Restoran 10 Years, Evolve Concept Mall, PJ

I have stop posting and writing my food experiences for quite some time.
But, I am still posting   those recipes that I am fond of eating.

With such  nice and tempting photos captured during my visit to10 Years Restaurant was a 'cheat' to Penang Food, the char koay teow which is not hawker's price. The price is double and triple as you can see from the menu, Customer services were satisfactory with foreign workers on their rounds but not all could speak English. The crowd was not loose although it was a  weekend dinner time. Pricing is high and I think if the price is to be brought down, the crowds will surely swell.

Food taste is good. Char Koay Teow quite close to Penang Char Koay Teow.





Kuih Keria

I am craving for these village doughnut named Kuih Keria in Malaysia. At the same time, I have a kilo more sweet potatoes from Cameron Highlands. I was browsing the internet and found this recipe with video and with a pretty host. Thanks Nyonya.

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