Ayam Goreng Lemon Style Mamak

Masa buat makan2 sempena birthday party baru ni, sy buat Ayam Goreng Lemon style Mamak ini jugak. Resepi di ambil dr Myresepi. Sedap ayam goreng especially bila makan panas2. Sama mcm ayam goreng berempah sbb ada byk rempah ratus, cuma yg lebihnya ada yogurt dan jus lemon. Lagi lama perap lagi sedap. Masa menggoreng, gunakan kepanasan sederhana. Kalau api kuat, kat luar aje nampak garing, kat dlm x masak lagi. Sy aritu , on dapur heat tinggi, sekali tgk kat dlm x masak. So kena goreng lagi sekali, tu nampak terlebih garing.

Bahan-bahan utk 1 ekor ayam
1) 2 inci halia
2) 6 ulas bawang putih
3) 2 sk serbuk jintan putih, 2 sk serbuk jintan manis, 2 sk serbuk ketumbar
4) 2 sk serbuk cili kering brand baba's , 2 sk serbuk lada sulah atau serbuk lada hitam( atau nak guna kan kedua - dua serbuk lada sulah dan lada hitam pun boleh. sukatannya - 2sk serbuk lada sulah dan 2 sk serbuk lada hitam ) saya selalu guna ketiga - ti
5) 2 sb serbuk kari ayam- brand babas
6) 1 biji lemon atau limau nipis
7) 4 sb yogurt
8) 3 helai daun kari
9) 1/2 biji bawang besar - dimayang
garam secukup rasa
minyak secukupnya utk menggorang

Cara-cara
1.blendkan bawang putih dan halia.
2. gaulkan kesemua bahan - bahan pada ayam termasuk bawang putih dan halia yg diblend tadi, perahkan jus lemon dan perapkan sebentar sekitar 30 minit pun cukup
3. goreng sampai masak.

Chocolate Fudge Layer Cake

June is birthday month for us - my husband and I. Mine is on 12th and his on 18th. Yesterday, we made a small party to celebrate our birthdays and for that, I made this chocolate cake.

I always mention, don´t I, that when it comes to baking cake, I would normally fail miserably. But this time around, I´m quite happy with myself that I managed to make a tw0-layer cake with chocolate cream topping and it looked good. Most importantly, HB said it´s delicious.

I got the recipe from Kraft Food website. This chocolate cake is called Best-Ever Chocolate Fudge Layer Cake. Since it uses short-cuts in the ingredients, such as cake mix and instant pudding which ingredients like baking powder, sugar, baking soda are already taken into account, the making of this chocolate cake is very fast and simple. It may not be a traditional-conventional chocolate cake, but to me I like this very much because it´s very convenient!

However, I still find coating a cake with icing is very challenging. In order to coat this chocolate cake, I made quite a mess in my cramp-little kitchen. But the end result is good, so cleaning up the mess is worth it.

For the recipe:

pkg. (8 squares) Semi-Sweet Chocolate, divided

1 pkg. (2-layer size) chocolate cake mix

110g Chocolate Instant Pudding

4 eggs

1 cup Sour Cream

1/2 cup oil

1/2 cup water

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) - I used double cream then whipped with hand mixer until peak forms then refrigerated.

Sliced Almonds

HEAT oven to 180C

CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated
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Kung Pao Chicken

I knew about Kung Pao chicken when I used to play this game in FB called Cafe World. Kung Pao chicken is one of the menu and I was curious about how it looks and tastes in real world.

So I googled for the recipe from Internet and chose the one from SimplyRecipe. But I didn´t follow exactly it is..again, I modified to suit things.

INGREDIENTS

• 2 large boneless, skinless chicken breasts
• 2 1/2 tablespoons of sesame oil
• 1 teaspoon of Szechwan peppercorns (optional) - I omitted this
• 8 red, dried chili peppers
• 3 cloves of garlic
• 1 tablespoon of freshly grated ginger - I cut into small, thin strips
• 6 green onions, chopped - I substituted with green capsicum
• 2/3 cup of roasted, unsalted peanuts - I substituted with roasted cashew nuts

For the marinade

• 2 teaspoons of soy sauce
• 1 1/2 teaspoons of sherry or Shaoxing rice wine - I substituted with rice vinegar
• 1 tablespoon of water
• 2 teaspoons of cornstarch

For the sauce

• 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar - I used apple vinegar
• 2 teaspoons of soy sauce
• 1 teaspoon of sesame oil
• 1 tablespoon of water
• 3 teaspoons of sugar
• 1 teaspoon of cornstarch

METHOD

1 Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.

2 Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.

3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).

4 Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.

5 Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.

Serves 4.

Potatoes au Gratin

I made Potatoes au Gratin as a side dish to Hähnchen Schnitzel I had the other day. It is quite easy to make and there a lot of versions how to make it´on the internet. I decided to use the recipe from SouthernFood.about.com. But I changed here and there some of the part to suit what I had.

• 3 cups diced cooked potatoes - I sliced thinly
• 6 tablespoons butter or margarine
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese - I used Emmentaler
• salt and pepper
• 1 cup soft bread crumbs

Preparation:

Potatoes au gratin recipe.
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 200°C for about 15 minutes to heat through, then broil until golden brown. Recipe for potatoes au gratin serves 4.

Hähnchen Schnitzel

Hähnchen Schnitzel ni adalah antara makanan yg famous kat Germany. Saya tak tahu macamana nak define namanya dalam bahasa Melayu but it´s actually adalah kepingan dada ayam yg disalut dgn tepung, telur dan breadcrumbs, kemudian digoreng dgn sedikit minyak sampai garing. Mungkin sama dgn chicken chop di Malaysia but I´m not sure cemana chicken chop dibuat. Nanti sy check resepi chicken chop dan tgk adakah sama resepinya.

Saya belajar masak Hähnchen Schnitzel ni dgn Kak Liza. Ini adalah antara menu yg saya suka buat skrg bila saya takde idea nak masak apa. Plus, kalau masak menu ni, sy boleh pastikan sikembar makan byk sikit dari biasa. Dan kali ini saya sediakan Potatoes au Gratin (resepi akan dipos di entry akan dtg) dan salad sebagai side dishes.

Resepi Hähnchen Schnitzel dr Kak Liza adalah:

2 keping dada ayam - dibuang kulit, basuh dan dipotong nipis utk memudahkan ianya masak.

1/2 cwn tepung gandum

1/2 cwn bread crumbs

2 biji telur - dipukul

sedikit serbuk lada hitam*

sedikit serbuk bawang putih*

sedikit garam*

* Gaul bahan2 bertanda *. Amaun bergantung kepada citarasa sendiri.

Cara:

1. Panaskan 1/2 cwn minyak didalam pan.

2. Ambil sekeping dada ayam. Taburkan campuran bahan2 bertanda* ke atas kedua2 bahagian kepingan dada ayam.

3. Letakkan tepung gandum, telur yg sudah dipukul dan breadcrumbs dlm bekas berasingan. Saiz bekas perlu lah sesuai utk proses mencelup dada ayam. Susun bekas2 ini sebelah-menyebelah utk memudahkan proses mencelup.

3. Celup kedua-dua bahagian kedalam tepung gandum. Angkat dan celup kedua-dua bahagian dlm telur. Angkat kemudian celup kedua-dua2 bahagian ke dlm breadcrumbs.

4. Masukkan dada ayam kedalam minyak panas. Pastikan minyak betul2 panas, kalau tak, schnitzel tak rangup. Dapur perlu berada dlm kepanasan sederhana.

5. Goreng sehingga garing kedu-dua belah bahagian dada ayam. Angkat.

6. Ulang proses diatas utk kepingan dada ayam selebihnya.

Kerutuk Daging

Masa abg ipar and biras sy berkunjung ke sini bulan Mac lepas, diorg bawakan sekali rempah-ratus dr Kelantan termasuk la rempah kerutuk. Sy mmg x reti masak kerutuk, x sure rasanya cemana tapi dek kerana cik HB sy adalah ore kelate maka sy bertekad jugak nak try masak kerutuk. Resepi berlambak kat internet, lebih kurang aje namun ada yg berbeza dr segi sukatan dan bahan2. Bab paling malas adalah penggunaan kerisik.

Kalau nak buat kerutuk, kerisik adalah crucial. Sy xde ready-made kerisik (tp baru ni my beloved Kak Liza baru pulang dr Malaysia, dia bg sy berpeket2 ready-made kerisik.... hehehe...suka2). So nak tak nak, sy buat jugak la kerisik menggunakan kelapa parut kering. Nasib baik sy ada kelapa parut yg sgt halus, so sy goreng kelapa kering sampai garing, kemudian blend guna pengisar kering.

Kerutuk sy ni masak utk dinner sbb masa tu expecting tetamu, tp bila tetamu sampai, diorg kata diorg sgt kenyang sbb baru je makan. Cik HB makan tp x komen apa2. Sy pon malas nak tanya sbb takut dgr komen yg x memberansangkan. Then kerutuk tu buat lauk nasi lemak utk breakfast the next morning dan rasa sungguh berbaloi membuatnya bila Ain & Cik Dee yg berasal dr Kelantan kata kerutuk sy sedap and rasa 100% kerutuk dr Kelantan. Bangga ai youuuu....hehehe. Padahal sedapnya mungkin sbb rempah kerutuk mmg dah sedap and resepi yg sy rujuk tu pon tip-top....

Utk resepi kerutuk, sy amik dr sini:

Kerutuk Daging Sumber: MakYong myresipi 500g daging 2 sudu cili giling 3 cawan santan pekat 2 sudu besar kicap pekat 1/2 keping gula melaka/manisan 2 sudu besar kerisik [Bahan tumis] 1/2 biji bawang besar 1/2 inci halia 2 ulas bawang putih 4 sudu besar rempah kerutuk 1 batang kulit kayu manis 2 kuntum bunga lawang 3 kuntum bunga cengkih 3 biji buah pelaga 3 sudu besar minyak 1. Potong daging kecik-kecik. Bersih dan toskan. 2. Kisar 1/2 biji bawang besar, halia dan bawang putih. Kemudian campurkan dengan rempah kerutuk 3. Panaskan minyak, tumis semua bahan tumis sehingga naik bau 4. Kemudian masukkan campuran rempah tadi, masak sehingga pecah minyak 5. Masukkan daging dan santan. Masak sehingga daging empuk dan kuahnya betul-betul pekat. 6. Akhir sekali masukkan kicap, garam, gula melaka dan juga kerisik. Biarkan sehingga 5-10 minit sebelum padamkan api. 7. Siap untuk dihidang.

Chicken Enchiladas

Sy mula berkenalan dgn enchiladas ni masa menonton talkshow Rachel Ray. Nampak sungguh menarik bila Rachel masak enchiladas ni. Mudah pon mudah. Enchiladas ni berasal dari Mexico. Dibuat dgn tortilla yg disapu dgn sos cili dan boleh disi dgn daging ayam, lembu, kacang, makanan laut atau sayur2an. Kemudian susun dlm bekas casserole, dituangkan sos cili dan ditabur dgn keju parut dan dibakar lebih kurang 10 minit atau sehingga keju cair.

Ini kali kedua sy buat enchiladas. Kali pertama sy buat ikut resepi dr Simply Recipes. Tapi kali ni sy combined dgn resepi2 lain dan buat ikut kreativiti sy.

Resepi sy:

Bahan2:

- 2 ketul dada ayam

- campuran rempah (sedikit serbuk ketumbar, jintan putih. jintan manis, serbuk bwg putih, garam - digaul bersama2)

- kepingan tortilla

- shredded cheese (sy guna mozarella)

Utk sos cili:

- 1 biji bwg besar - dipotong dadu

- 2 ulas bwg putih - dicincang halus

- 2 sudu besar serbuk cili

- 1 tin buah tomato (preferably jenis yg dipanggang)

- garam dan gula

Sos Cili:

Kisar buah tomato dlm tin. Tumis bwg putih dan bwg besar sehingga kekuning2an. Tuangkan buah tomato yg dikisar. Masukkan serbuk cili mengikut kadar kepedasan yg disukai. Tambahkan garam dan gula mengikut citarasa (Gula ditambah utk mengurangkan rasa masam tomato). Tambahkan sedikit air jika sos terlalu pekat. Reneh dgn api kecil sehingga mendidih.

Panaskan oven pd suhu 180C.

Hiris nipis dada ayam kemudian taburkan campuran rempah on both sides of chicken. Grill kan diatas pan dgn sedikit minyak sehingga masak. Sejukkan kemudian carikkan isi ayam.

Ambil 1/2 cwn sos cili dan gaulkan dgn isi ayam dan 1/4 cwn shredded chesse. Ketepikan.

Panaskan kepingan tortilla didalam microwave selama 5 saat utk melembutkan supaya mudah utk dilipat.

Celup satu permukaan tortilla ke dalam baki sos cili. Kemudian letakkan campuran isi ayam, sos dan cheese. Gulungkan. Ulang dgn tortilla lain.

Susun gulungan tortilla dlm bekas casserole. Tuangkan lebihan sos cili keatas tortilla. Kemudian taburkan shredded cheese.

Bakar pd suhu 180C selama 10 minit, atau sehingga cheese cair.

Spargel mit Hollandaise Sauce

Spargel atau in English - Asparagus dikatakan sayur termahal di Germany. Sebabnya sayur ini dlm bentuk segar hanya boleh didapati dlm penghujung musim spring dan awal summer (yg frozen atau yg dah diawetkan ada je sepanjang tahun). Sayur ni juga katanya susah proses penanamannya dan memerlukan penjagaan yg rapi. Tahun ni dgr ceritanya Spargel ni semakin mahal, mencecah 9 Euro/kg disebabkan keadaan cuaca yg x menentukan.

Tahun lepas sy x berapa gemar nak makan Spargel ni. Maybe sbb x berapa tahu cara yg sesuai nak menikmati rasa sebenar Spargel. Baru2 ni, Zurina anak Kak Liza, ajar cara org German makan Spargel. Org2 German selalunya makan Spargel dgn sos Hollandaise. Sedap tau rupanya Spargel ni bila dimakan dgn sos Hollandaise ni.

Cara nak masak Spargel ni pon senang aje. Yg penting kena peel kulitnya and then potong sikit bahagian bawahnya. Kalau x buang kulitnya nanti Spargel rasa liat cam kayu! Lepas tu basuh then rebus dlm air yg dibubuh sedikit gula dan garam. Kalau x bubuh gula nanti rasa kelat. Rebus sampai Spargel lembut.

Utk sos Hollandaise pulak, kami guna yg ready made aje. Panaskan aje dlm microwave, lepas tu ready. Tuang sos Hollandaise ke atas Spargel yg dah masak. Utk menyedapkan lagi rasa, gaul serbuk roti yg sedikit kasar dgn mentega, kemudian tabur ke atas Spargel. Yumm...yummm

Kalau nak buat sos Hollandaise ni sendiri pon ada resepinya yg sy jumpa diinternet. Sos ni juga sesuai dimakan dgn broccoli, salmon atau ayam bakar.

Resepi sos Hollandaise from Food Network

Ingredients

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Baru ni kami ke Darmstadt dan jumpa Spargel dijual ngan harga yg agak murah. 2 ikat besar cuma 3 Euro. Then Zurina kata this week musim Spargel akan berakhir. Katanya di Frankfurt, hargaSpargel pon dah makin murah, dah jadi 3 Euro/kg dan dia akan tolong belikan utk sy...hehehe. Yes, sy nak makan Spargel puas2 sebelum musimnya berakhir sbb thn depan sy dah balik Malaysia...dah x jumpa Spargel!