Friday, January 26, 2024

Fish and Chip

Bahan utk ikan-
Sedikit tepung gandum (sekadar untuk menyalut ikan)
Sedikit tepung jagung (masukkan dalam tepung gandum)
Sedikit garam
Sedikit serbuk lada hitam
Beberapa hirian ikan dory
Sedikit lada sulah
1 paket breadcrumbs
3 biji telur

Cara memasak-
1. Perasakan hirisan ikan dory dengan garam dan lada sulah.  Biarkan seketika selama 1/2 
    jam.
2. Panaskan minyak dan goreng ikan dory sehingga kekuningan.



Bahan Potato wedges-
300gm Ubi kentang
Minyak masak
Sedikit garam
Sedikit lada sulah

Cara memasak-
1. Kupas kentang dan bersihkan.
2. Potong kentang dalam bentuk wedges dan didihkan air.
3. Rebus kentang sebentar dalam 2 minit sahaja dan sejatkan.
4. Salutkan dengan bahan perasa dan goreng sehingga kekuningan; kemudian sejatkan 
    minyaknya.

Bahan untuk Tartar sos-
400ml mayonnaise
120gm bawang holland (dpotong dadu kecil)
120gm caper hancur
70gm daun parsley
Sedkit hirisan lemon

Cara memasak-
1.  Campur dan sebatikan semua bahan dan perah lemon untuk mendapatkan ekstrak jusnya.

Bahan Coleslaw-
500gm kobis hijau (hiris halus)
200gm lobak merah (potong julienne halus)
400ml mayonnaise
sedikit lada sulah

Cara memasak-
1. Campurkan semua bahan dan gaul sebati.



Monday, November 13, 2023

Chicken Chop served with black pepper sauce, Deep fry potato wedges and cosleslaw



 Ingredients for Chicken Chop-
2 boneless chicken thighs
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp garlic (grated or powder)
1/4 tsp salt
1/4 tsp white pepper

Ingredients for cover the chicken chop-
1 cup flour
1 no's egg
2 cup bread crumb
cooking oil

Method of cooking Chicken chop-
1. Prep boneless chicken tights.
2. Combine all the ingredients for the marinate chicken for 20 minutes or overnights.
3. Add oil to pan, and heat over medium low to medium heat.
4. Gently lay chicken onto the pan, skin side down.
5. Allow the bottom side to cook before flipping over to the other side to finish cooking.


Ingredients for black pepper sauce-
1 tbsp butter
1/2 onion Holland (minced)
1-2 cloves garlic (minced)
400mlm water
1 beef/chicken stock cube
1 tbsp light soy sauce
1 tbsp dark soy sauce (kicap manis)
1 tbsp ground black pepper
1 tbsp brown sugar
Cornstarch flour (2 tbsp add with 1/4 water)
100gm demi glace powder

Method of cooking for black pepper sauce-
1. Add butter to pan and allow to melt over medium heat.
2. Once melted toss in onions and garlic and stir with the butter until fragrant.
3. Add water, light soy sauce, dark soy sauce, ground black pepper, brown sugar and crumble in the stock cube.  
4. Stir to combine and allow this mixture to come to a boil.
5. Once boiling, gradually stir in cornstarch slurry until liquid thickens to sauce consistency.


Ingredients for Coleslaw-
3/4 medium green cabbage
1/4 medium red cabbage
3 no's carrot
1/2 cup mayonnaise
1 tbsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper to taste

Method of cooking-
1. Cut the cabbage thinly.
2. Shred the carrot and add to the bowl.
3. In a separate bowl whisk all ingredients and pour the dressing over the salad and mix until well combined.


Ingredients for deep fry potato wedges-
5 no's medium size potato
6 cup water
1 tsp salt
1/2 cup flour
1/4 cup cornflour
1 tsp chili powder
1/2 tsp basil leaves
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp chili flakes
1/4 tsp baking soda
1/2 tsp salt
1 tbsp mint leaves

Method of cooking-
1. Soak potatoes for 30 minutes, wash it well.
2. Boil the water, boil the potato till 50% cooked.
3. Add water as needed, make a thick batter and deep fry until golden brown.


Chef Salad with Grill Chicken


Ingredients-

mix mesclun salad
1 no's carrot
mayonnaise
1 - 2 chicken fillet
1/4 vinegar/ lemon juice
1/4 olive oil
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
3-4 no's garlic (crushed)
1/4 cup sour cream
1 1/2 tsp chopped fresh chives
1 1/2 tsp chopped fresh parsley
1 1/2 tsp chopped fresh dill
5 ounces butter lettuce (torn)
3 cups chopped iceberg lettuce
1 cup thinly sliced English cucumber
4 ounces cheddar cheese
1 cup cherry tomatoes
1 no's avocado (peeled, pitted and sliced)
2 large hard-boiled eggs, peeled and quartered

Method of cooking for Salad-
1. Cut carrot into julienne.
2. Mix mesclun salad, carrot and mayonnaise.

Method of cooking for grill chicken-
1. Marinate chicken with lemon juice, vinegar, olive oil, basil, oregano, salt, pepper, garlic
2. Marinate the chicken for 30 minutes.
3. Grill chicken with medium heat for 5-7 minutes per side.
4. Let rest for 5 minutes before serving.

Roasted Chicken with blackpepper sauce accompanied with sauteed capsicum and parsley potatoes



 Ingredients for Roasted Chicken-
1.5kg whole chicken legs
2gm fresh oregano
.5gm paprika
a pinch of salt
2gm black pepper
olive oil

Method of cooking-
1. Trim and wash the chicken.
2. Prepare the marinated ingredients, mix the oregano, paprika powder, salt and pepper. Mix it well.
3. First, rub all the chicken with olive oil. Then rub with the ingredients that are prepared.
4. Left and marinated the chicken for 30 minutes.
5. Reheat the oven and roast the chicken at 180 Celsius at 20-30 minutes.


Ingredients for black pepper sauce-
2gm demi glace
1 liter water
bay leaf
3gm butter
2-3 no's garlic
25gm crushed black pepper

Method of cooking-
1. Put butter and chopped garlic in the saucepan.
2. Add in demiglace, bay leaf, black pepper crushed and seasoning with salt.
3. Cook until the sauce become thick.


Ingredients for Sauteed capsicum-
olive oil (to sauté)
2-3 no's garlic (minced)
5gm capsicum
a pinch of salt
4gm pepper

Method of cooking-
1. heat the olive oil in large sauteed pan.
2. Add the capsicum, seasoned with salt and pepper.


Ingredients for Parsley potato-
1.35kg Potato
1gm parsley
1gm garlic
olive oil (to sauté)

Method of cooking-
1. Boil the potato until half cooked.
2. Then sprinkle with chopped garlic and parsley.
3. Heat the olive oil in the saucepan and add the potato.


Saturday, November 11, 2023

Roasted chicken serve with cucumber raita, cous-cous, mixed nut and tomato salsa


 Ingredient for Roasted Chicken-
500gm boneless chicken
salt
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp garam masala
1 tsp ginger/garlic
1 tsp soy sauce
Capsicum red and green
Holland Onion

Method of cooking-
1. Clean the chicken.
2. Mix all ingredients to marinate the chicken except onion and capsicum.
3. Capsicum and onion cut into chucks.
4. Thread the marinated chicken into the tray.
5. Cooked chicken 170 Celsius for 30-40 minutes.


Ingredients for cucumber raita-
Yogurt
cucumber (cut into small dices)
Green chilies (chopped)
salt
coriander (chopped)/ daun ketumbar
cumin powder (jintan manis)

Method of cooking-
1. Mix all the ingredients and keep in in chiller before serve.


Ingredients for Cous-cous-
water
olive oil
salt
cous-cous

Method of cooking-
1. Boil water, oil and salt in medium saucepan.
2. Stir in the uncooked couscous and cover with a lid.
3. Remove the pan from the heat and let it stand for 5 minutes.


Ingredients for Mixed nuts-
2 tbsp brown sugar
3 tbsp maple syrup
2 tbsp water
1 tsp cinnamon
2 tsp salt
2 tsp garam masala
nuts

Method of cooking-
1. Mixed all the ingredients.
2. Spread them out in tray and bake 160 Celsius until it becomes caramelized and sticky.
3. Every few minutes give a little bit of a toss.


Ingredients for tomato salsa-
3-4 chopped fresh tomato
2 chopped onions
2 medium garlic
2 chili peppers
1 cup chopped fresh cilantro (daun ketumbar)
lemon juice (if need)

Method of cooking-
1. Chopped onions to colt water for about 10 minutes then drain and rinse.
2. Blend garlic and add tomato, onion, salt, lemon juice, chili pepper and cilantro.

Cream of mushroom



 Ingredients-
200gm mushroom
2 tablespoon butter/ mentega
2 tablespoon oil
1 no's holland onion (finely chopped)
2 no's garlic (finely shopped)
2 tbsp flour

2 tbsp thyme herbs
2 cup chicken stock
1 cup cooking cream
a pepper powder and salt

Method of cooking-
1. Heat butter and oil.
2. Add onion and garlic sauté till it turn to brown and just sweat.
3. Add sliced mushroom, sauté for 1 minute and simmer for 5 minutes.
4. Cooked well and add flour and continue too saute for 1 minute.
5. Add water, chicken stock and pepper, thyme and salt. boil it for 5 minutes.
6. Then remove it, to room temperature and blend 1 cup or all of the ingredients until smooth.
7. Put the blend item in pot, add with cooking cream and simmer for 1 minute.
8. Serve and add a little bit of black pepper crushed on the top.

Monday, October 23, 2023

Lamb Pie and Lamb Gravy

 Lamb pie filling-
minced meat (or 675gm mutton cube- season and marinate with salt, pepper, rosemary and butter)
Mirepoix
3 tbsp seasoned flour
3 tbsp oil
1.5 pcs leek (washed and slices)
1.5 nos holland onion (sliced)
3 celery stalks (diced)
600gm small potatoes (halves)
1.5 tbsp thyme (finely chopped)
carrot
garlic
vinegar
corn starch (for thickening)
beef stock
1.5 tbsp. tomato puree
1.5 tbsp fresh rosemary (finely chopped)

Method-
1. Brown the lamb, in batches, over medium high heat. Then set aside.
2. To the same pan, add the onion and carrot and cook to soften the onion. Add the garlic and cook for about a minute.
3. Add the seasoning and water, boil for 3-4 minutes until the liquid is reduces, with thick textures.
4. Add some flour and mix it well cooking for about a minute before added with the remaining sauce items and mix also lamb to the pot.
5. Bring it all to boil, to low temperature and simmers. Cover the pot with lid for 30 minutes.
6. Cook for another 15-20 minutes, till gravy reduced and thick.
7. Let the filling cool at room temperature before put it on pie crusts.

Pastry pie crust-
450gm plain flour
seasoning
225gm cold butter cubed
2 egg (beaten)
3 tbsp cold water
1.5 tbsp of rosemary and thyme (roughly chopped)
2 egg (beaten for glazing)

Lamb Gravy Ingredients-
Lamb drippings
4.5 cups Beef broth
Salt and pepper
Cornstarch
6 tbsp of plain flour

Method-
1. Pour the roasted lamb 1/4 cup of drippings into a medium saucepan.  
2. Be sure to scrape all the brown bits from the bottom of the roasting pan and include them as well.
3. Add the 1 1/4 cup of beef broth, 1/2 teaspoon salt and pepper and 2 tablespoons of cornstarch to the lamb drippings and whisk until smooth.
4. Bring the gravy to a boil, then remove from heat and whisk.  Adjust the gravy consistency with more broth.
5. Serve immediately while warm.

Fish and Chip

Bahan utk ikan- Sedikit tepung gandum (sekadar untuk menyalut ikan) Sedikit tepung jagung (masukkan dalam tepung gandum) Sedikit garam Sedik...