kolak pisang( braised banana)

Ingredients:
1 pandan leaf
can of "kolang kaling"
 cassava ( I used frozen ones)
10 banana
sweet potatoes (Yum)
1 can coconut milk + add water.
sugar ( I used palm sugar)
salt.

METHOD:
*Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.


*Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.

*Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well

*Tie knot the pandan leaf and add it into the pan.

*Add sugar, salt, palm sugar, coconut milk, and the water into the pan .

*Bring to boil everything inside the pan until cassava and sweet potato become tender,add salt and sugar
   
                         serve and enjoy

Hainam chicken

hainam chicken rice

•Chicken:

•1 whole chicken, about 3 pounds
•1 teaspoon salt
•2 cloves garlic, peeled
•4 slices fresh ginger, peeled
•4 scallions, trimmed
•about 12 cups water
•2 tablespoons sesame oil
•sliced tomatoes (garnish)
•sliced cucumbers (garnish)
•cilantro sprigs (garnish)


Chicken Rice:

•2 cups long-grain rice
•2 tablespoons peanut oil
•5 shallots, peeled and minced
•5 cloves garlic, minced
•3-1/2 cups reserved stock from cooking Hainanese chicken
•1/2 teaspoon salt

METHOD


Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot. Place garlic, ginger, and scallions inside the chicken cavity.


Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).

Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.


To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers.

.
serve and enjoy..

cupake ... wow.. cupcake

baking cupcakes is a science as well as an art.

fairy cupcake recipe

makes 16

115g/4oz unsalted butter

115g/4oz caster sugar
2 eggs, beaten
115g/4oz self raising flour

decoration: sugar flowers,glace cerries,chocolate stand..etc

for icing:

200g/7oz icing sugar

2 tbsp warm water

few drop of food colouring

Method:
1,preheat oven to 190'c or gas 5. put 16 paper baking cases in 2 bun trays .

2.place the butter and caster sugar in large bowl and cream together with wooden spoon oe electric hand whisk until pale and pluffy.

3.gradually add the eggs,beating well after each addition.fold in the flour lightly and evenly using metal spoon. spoon the mixture into the paper cases and bake in the preheated oven for 15-20 minutes.cool on a wire rack.

for icing ,sift the icing sugar into bowl and stir in  just enough water to mix to a smooth paste that is thick enough to coat the back of wooden spoon.stir in a few drops of food colouring, if using, then spread the icing over the fairy cakes and decorated :)

a lot and many ways to make  decorate cupcake depend of your skills

*FRUIT CUPCAKE                                       
makes 18
115g butter,softened
115g caster sugar
1tsp finely granted orange rind
2 eggs lightly beaten
115g self raising flour
55g (* I use dried mango,chopped.)
1 tbsp orange juice

for icing:
200 g icing sugar
seeds and pulp from fruits
1tbsp orange juice.

Method:
1.preheat oven to 190'c.put 18 paper baking cases in 2 bun trays.
2.put the butter,sugar, orange rind in a mixing bowl and beat together until light and pluffy.gradually beat in the eggs.sift in the flour and using a metal spoon.fold into the mixture with the chopped mango and orange juice.spoon the mixture into the paper cases.
3.bake the cupcakes in the preheated oven until 20 minuted  or until golden brown.
transfer to a wire rack and leaves to cool.

to make icing,sift the icing sugar into a bowl ad add the pulp fruits and 1 tbsp orange juice.mix to a smooth icing, adding the rest of the juice if necessary.spoon the icing over cupcakes. leave to set. done:)

homemade chicken satay

Ingredient:
chicken breast or tight ( boneless and skinless),cube slide
sweet soya sauce
bambo skewers,let it soak into water before start BBQ.

marinade satay:
sweet soya sauce,
chop garlic and shallot,sprinkle with ginger powder, coriander seed, mixed together with "lumpang" or food processor.
vegetable oil

peanut sauce:
combine peanut butter,sweet soya sauce, milk together in bowl. use a wire whisk until mixed properly. add lime juice, granulated sugar.

method:
1. in a bowl, add chicken cube slide and all marinate ingredientsclosed the lid,.leave around 30 minutes in the refrigenerate.
2.put chicken into bambo skewers, and you can put at plate for remaining seasoning then add sweet soya sauce.
3.BBQ , I use oven for BBQ.put 200'c or gas 4.while you doing a half of BBQ then spread remaining seasoning +sweet soya sauce (if you prefer sweet) doing two or three times until satay cooked.
4. serve the peanut sauce and compliment ingredient

chipolata sausage

still about sausage... the one I choice today is "chipolatas" for best result and taste is on oven cooked.

Here some information about chipolatas I just browsing it and learn as I know.

Chipolata sausage with grill.

*WHAT IS CHIPOLATA?
chipolatas is small  pork sausages that are italian origin.they are enjoyed throughout europe with special popurity in UK as breakfast menu.

*CHIPOLATA SAUSAGE RECIPES  ( I just get this information from book recipe, I never done it myself, too lazy to make it because a lot of butcher provide good chipolata :)
 This is the king of English sausage,the basic banger as created from this recipe:
7,5 half pounds pork butts
1 pounds pork fatback
1 tablespoon sage
1 teaspoon dried onion flake
1 teaspoon thymne
1 teaspoon nutmeg
pepper(as you like it)
salt, 6 ounce breadbread crumb, 1 pint water

method:
grind the meat and fatcback,mixed the herbs in the water and chillusing a food processor pure the meat and chill add herbs,spices and seasoning to the water then the breadcrumbs.chill meat mixture.
using 28mm casings,staff the mixture 1 inch links and refregerate.
cook in the oven as you like.

sausage and mash potatoes with gravy sauce

For the mashed potatoes:
- potatoes
- knob of butter
- milk

method:
boil the potatoes in the pan put salt boiling until tender.drain well and smach until smooth, adding butter and keep warm.

For Sausage:
I used pork german sausage,heat a tablespoon of the oil in the frying pan add the susage , frying them until golden brown and cooked,keep the warm sausage.

gravy sauce:                                                         

1 onion , peeled and  finelly chopped

1 tablespoon  flour

vegetable stock

fresh herb( oregano,thymne, rosemary)

1 teaspoon marmite

method for gravy:

1. place the pan used to cook meat over high heat, then cook the onion in the fat beef ( I used "knoor" beef stock)until softened, stir in the flourcooking until browned,

2. pour in vegetable stock,scraping up any browned bits from the bottom of the pan and stirring until the flour and the stock combined.bring the boil and add the herbs.simmer until the liquid reduced to gravy consistency and season., to taste add salt ad black pepper. stir in the teaspoon marmit for extra flavour.

Prawn curry ( Indonesian style)

ingredient;

fresh king prawn or water prawn

vegetable oil

kaffir lime leaf

thick coconut milk

lemon grass

galangal

blend all ground spices use food processor;

shallot, cloves garlic,red chillies, turmeric powder,sugar, salt, MSG (if you like), shrimp paste,fish sauce.

METHOD;

heat oil  , fry all ingredient and ground spices until fragnant.add the prawn and pour coconut milk.cover and simmer until prawn are cookedand sauce tickends.sparkling with shredded kaffir life.