CHICKEN BISCUIT
Chicken Biscuit or Kai Cai Peng.
Giving a test out of my curiosity which I google and it has the similar fragrant,aromatic and crispy but for the taste tak ada chicken taste ohhh..hehehe don't know why they called this chicken biscuit. Again for the shape and size it is up to individual cos some appear in thinner or thicker thickness and in this case the choice is you to choose.
CHICKEN BISCUIT
Ingredients A:
250 g plain flour
50g Icing sugar
1/2-3/4 tsp salt
1/2 tsp pepper
1/2 tsp five-spice powder
1/2 tsp cinnamon powder
1 tbsp minced garlic
75g fine blended candied winter melon
15 g each white and black sesame seed
1/2 tsp -- baking powder
1/4 tsp ammonia (optional)
Ingredient B
1 beaten egg
1 tbsp maltose
1 1/2 fermented bean curd
2 tbsp fermented bean curd sauce
100 ml cooking oil
Combine ingredient B until well mixed and lumps free set aside.
Instructions
Preheat oven at 160 to 170 ºC. for 15-20 minutes.
Combine all the ingredients A and B mixed well into a soft dough.
Using a rolling pin flatten the dough as thin as possible
Using any round shape mould press onto the batter to get a round shape.
( I am using a plastic container cover to cut the round shape.)
Each dough is around 25 g each.I managed to get 16 pcs.
Place the dough onto a baking tray and baked for 25-30 minutes or until golden brown and crispy (depending on your own oven timing)
Lift up carefully onto a wire rack to cool completely.
Store in airtight containers.
Note:
As you roll, should you find the batter too soft sprinkle more flour vice versa if it is too dry then sprinkle alittle bit more oil. Adjust according. Sprinkle the rolling pin with some flour when it does stuck to the rolling pins this are normal happening possibilities.
Do taste the batter for salty and sweetness before shaping them.. as you still can adjust by then.
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CHOCOLATE & MATCH FLAVOR COVERED STRAWBERRIES
Chocolate and Matcha flavor Covered Strawberries. Love everything about chocolate-covered strawberries especially love how it is so easy home make project with a result that looks fancy awesome.
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CHOCOLATE & MATCHA FLAVOR COVERED STRAWBERRIES
- Ingredient
- 20-30 Strawberries
- (Wash and pat allow to fully dried)
- Ingredient A- For Chocolate Dipped
- 150 g Dark Compound Chocolate
- 20 g Butter
- Ingredient B - For Matcha Dipped
- 150 g White Compound-Coins
- 20 g Butter
- 1 tbsp Matcha Powder +2 tbsp warm water (To dissolved)
- Direction
- Combine ingredient A using Bran Marie to melt the perfect chocolate.
- Heat up a saucepan with water, use a large saucepan or bowl place with chocolate on top of the bottom saucepan keep stirring usually it takes one - two minutes melts.
- Once melted and smooth remove from the heat Dish up on a small bowl.
- Continue do the same process for Ingredient B-Matcha flavor
- Coating Process
- Line a piece of parchment just nice to place dipped strawberries.
- Holding the strawberry by the stem, dip strawberries into the dark chocolate,
- Twist lightly till fully coated, lightly shaking excess chocolate fall back to the bowl.
- Set strawberries on parchment paper.Repeat with the rest of the strawberries.
- Set the strawberries aside until the chocolate sets, about 30 minutes.
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| ENJOY YUMMILICIOUS |
OPOR AYAM ala INDONESIA
Opor Ayam ala Indonesia is one of Indonesian's favorite dish and mandatory dish to many especially during celebration. The ingredient are very easy and simple yet ..but some how the aromatic from the combine herbs with spices when pounded together bring out the aromatic thus when added with Chicken and makes aromatic and tasty flavor.
OPOR AYAM ALA INDONESIA
Ingredient A
3 pieces Upper Chicken thigh
(remove bones and slices into 3 slices each upper thigh or as per own desire size.)
6 shallots
4 cloves garlic
3 -4 kaffir leaves
2 pieces crush lemongrass stalk
1/4 piece of ring gula melaka
250 ml coconut milk
4 tbsp Cooking oil
Ingredient B: Pounded Spices
1 tbsp coriander powder
3 cm turmeric
3 cm cinnamon stick
3 star Anise
2 bunga lawang
1 cm galangal
1 candlenut
1 cm ginger
Seasoning
Salt, chicken stock granules as per taste
Direction
Heat up cooking oil in a wok, saute shallots and garlic until lightly brown and fragrant .
Add ingredient B continue saute until fragrant in aroma.
Add in kaffir leaves, lemongrass and gula melaka .
Keep on frying until fragrant and aromatic add in chicken
Add in coconut milk, seasoning as per taste.
Allow chicken to simmer until tender .
Dish up and serve
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OPOR AYAM ALA INDONESIA
Ingredient A
3 pieces Upper Chicken thigh
(remove bones and slices into 3 slices each upper thigh or as per own desire size.)
6 shallots
4 cloves garlic
3 -4 kaffir leaves
2 pieces crush lemongrass stalk
1/4 piece of ring gula melaka
250 ml coconut milk
4 tbsp Cooking oil
Ingredient B: Pounded Spices
1 tbsp coriander powder
3 cm turmeric
3 cm cinnamon stick
3 star Anise
2 bunga lawang
1 cm galangal
1 candlenut
1 cm ginger
Seasoning
Salt, chicken stock granules as per taste
Direction
Heat up cooking oil in a wok, saute shallots and garlic until lightly brown and fragrant .
Add ingredient B continue saute until fragrant in aroma.
Add in kaffir leaves, lemongrass and gula melaka .
Keep on frying until fragrant and aromatic add in chicken
Add in coconut milk, seasoning as per taste.
Allow chicken to simmer until tender .
Dish up and serve
CHICKEN PARSLEY WITH BLACK SWEET VINEGAR
Chicken parsley in black sweet vinegar the perfect balance of sweet, sour and aroma especially from black sweet vinegar, parsley and ginger, making this dish simply irresistible taste with such a great tasty flavorful gravy .
HOMEMADE PIZZA - yum yum pizza
PIZZA
Ingredient A
1 tsp dry yeast
1 tsp sugar
50 ml warm luke water
Ingredient B
Ingredient B
125 g Bread flour
40-50 ml water
40-50 ml water
1 tsp salt
1 tsp corn oil
Filling
1 small Prego tomato
1 small Prego tomato
2 pcs ayamas sausages
sufficient mozzarella cheese
1/2 can Ayam brand Pineapple
Notes:
You may change or add preference topping
If you find the dough too --dry add a tablespoon of water
If you find the dough too damp wet -- sprinkle some bread flour
Direction
Mixed ingredient A in a small cup and set aside to rest for 10 minutes
This method is to allow the yeast to rise to check if the yeast is an active yeast or not.
After 10 minutes you will notice the yeast double ,stir and combine with Ingredient B
Knead until smooth and allow the dough to rest for another 20 minutes.
After 20 minutes, you will notice the dough double gets softer, knead them further until smooth.
Roll the dough in to a round shape and place the dough on an aluminium plate.
Using a fork prick the dough light to remove air pockets.
Pre heat oven 170 c- 15 minutes.
Pre heat oven 170 c- 15 minutes.
Spreading fillings topping on the dough in circulation motion
Starting from tomato puree, cheese, sausages, pineapple and lastly some cheese again.
Place the Pizza into the oven for another 15-20 minutes till lightly brown .
Sharing image for your reference.
NYONYA KUIH BANGKIT
Nyonya Kuih Bangkit - A traditional coconut cream cookies that's sought after for its melt-in-the-mouth texture and distinctive coconut fragrance. Making Kuih bangkit can be frustrating to some with unsatisfactory results unless you're a veteran baker doing this old school cookie. For today's bake, I'm using just one recipe with options of moulding, stamping or cutting out the cookies in various designs as shown in the photo.
RECIPE ADAPTED BY: BULL BULL
https://www.facebook.com/search/top/?q=Bull%20Bull%20kuih%20bangkit&epa=SEARCH_BOX
THOSAI
Thosai a healthy traditional popular food in Malaysia. Some named them Indian pancake is easily available in mamak/Indian restaurant or hawker stall. Thosai is eaten anytime, all time during morning breakfast, lunch or dinner and they are rich in protein and carbohydrates. They have a perfect carbs for energy yet gentle on the tummy.
Well Thosai seems to be one of my childhood up til now mostly during breakfast. Mum buys and it came with either with chicken/fish or dhall curry choices and often coconut chutney's is my favourite choice.
Today I have the opporturnity and proud to have make my own Thosai after learning from a very dear friend of mine Queen Rani. She is so kind to share all the tips to make my Thosai a success.
Thank you and thumbs up for this wonderful recipe.
Recipe Adapted from: QUEEN RANI'S KITCHEN
THOSAI
- Ingredient
- 300 g Rice
- 150 g Urul Dhall
- 1 tsp fenugreek
- 100 g cooked rice
- 2 tsp salt
- Sufficient water as needed
Soaking process
- Wash rice and Urul dhall separately until clear water.
- Add 1/2 tsp fenugreek to Urul dhall.
- Soak both rice and urul dhall separately and set aside to soak for 8 hours.
- When you are ready to blend Urul Dhall add some water until it reaches 1 cm above the Urul Dhall and cooked rice then start blending until you reach smooth paste.
- Blend rice in the blender add some water until it reaches 1 cm above the rice until smooth paste. You may find blending rice is abit long vs urul dhall cos rice are still grainy and take a longer time to blend vs Urul dhall.
- Combine Urul Dhall and rice flour together till you get a smooth thick paste texture. Set aside for fermentation for at least 8 hours. The batter ferment best when left on the countertop.
- The correct batter after fermentation should be not too watery nor too thicked and the consistency should feels like more or less pancake batter to be exact. The batter may smell a little sourish fermented smell, nevertheless it may reduce during cooking.
- Add in 2 tsp of salt stir until well combine and we are ready to cook.
In a medium heat non stick pan brush sufficient oil & pour batter in the center.
Following in circular motion slowly swirl the batter into bigger round shape starting from the center point of the pan to evenly spread.
Pour a few drops oil on the thosai around the edges.
Cook for a couple of minutes till the bottom is evenly brown but not burn,
Remove thosai and immediately.
Continuing finished making more thosai.
I loved my thosai to be eaten when warm.
Enjoy your Thosai.
Note:
Refrigerate the batter if not in use or if you plan to cook the balance tomorrow
Remove from the fridge and let it rest at room temperature before cooking.
Overcook Thosai can become dense and hard.
Soak rice and urul dhall at 1pm.
At 7 pm blend it, combine both and set aside to ferment.
At 7-8 am you may start to prepare Thosai.
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