Blackpepper Roasted Chicken 😍

~ The Starting Point Of All Achievement Is Desire ~

Bahan :

1 ekor ayam ( bersihkan )

Garam secukupnya

2 camb Serbuk lada hitam

3 ulas Bawang putih

2 cm halia

2 cm kunyit hidup

2 batang serai

3 camb madu

2 camb sos tiram

3 camb minyak zaitun

100 gm butter

3 biji kentang ; side dishes

Cara membuat :

○ Kisar bawang, halia, kunyit dan serai.

○Lumur ayam dengan semua bahan. Potong butter kecil-kecil dan lumur pada ayam.

○Perap selama 2- 3 jam.

○Potong kentang mengikut saiz dikehendaki, lumur dengan garam, lada hitam dan minyak zaitun.

○Bakar dalam oven 170°c selama 30- 40 minit. 

@lynjyctrz

Roti Lapis Berkeju 😍

~ A Kitchen Without Foods Is Like A Body Without Soul ~

1 buku roti ( plain/wholemeal )

Cheddar cheese ( sliced )

200 gm mozzarella cheese

3 cawan susu segar 

1 biji telur

sedikit lada sulah

3 camb minyak masak

Inti :

1 pack daging/ayam kisar

 ( jenama Ramly)

1 biji bawang besar ( cincang )

2 ulas bawang putih ( cincang )

4 camb. Cili kering yang dikisar

1 camb. Serbuk kari

1/2 cawan air asam jawa

garam ( secukup rasa )

1 biji Capsicum ( cili benggala )

1 tin cendawan butang ( hiris )

Serbuk Oregano

Cara membuat :

Sediakan inti ;

Panaskan minyak. Tumis bawang besar + bawang putih.

Masukkan cili kisar + serbuk kari

Masukkan daging/ayam kisar, air asam jawa, cendawan butang.

Masukkan Capsicum, serbuk Oregano dan garam. 

Masak hingga inti agak kering.

Roti ;

Campur susu + telur + lada sulah

celup roti dalam campuran susu. Susun 1 lapis dalam bekas.

lapiskan inti tadi dan letak cheddar cheese di atasnya.

Ulang hingga 2 lapis. Lapisan akhir adalah roti.

Tabur mozzarella cheese di atas roti .

bakar di dalam oven 170°c selama 20-30 minit.

😍😍😍😍

" I am enough of an artist to draw freely upon my imagination. Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world "

~ Albert Einstein ~

@lynjyctrz

Seafood Aglio e Olio.

Simple, easy & healthy recipe.

Ingredients :

250g spaghetti ( or similar kind of pasta eg vermicelli, spaghettini, angel hair )
3 heads of garlic, minced
3 pcs dried red chilli flakes, cut into 0.5cm
1 tbsp black pepper
12 pcs large shrimp, peeled and deveined ( headless shrimp )
250g squid, cut into rings
6 pcs button mushroom, sliced
125ml virgin olive oil
Salt to taste
150ml anchovy stock ( 1 cube )
Origano, parsley leaves


How to cook :

1. Cook pasta according to package directions. Wash and drain to avoid pasta from sticking to each other.

2. Heat olive oil in a pan. Keep low heat to preserve the natural flavor of olive oil. Saute garlic until light brown. Add dried red chilli flakes. Stir well until fragrance rises. Add anchovy stock.

3. Add button mushroom, shrimp and squid. Add black pepper and salt to taste. Stir well for 3 minutes.

4. Finally add the pasta into the sauce and mix it well.

5. Garnish with origano and parsley leaves.



Spaghetti aglio, olio e peperoncino ("spaghetti with garlic, olive oil and chili peppers" in Italian ) is a traditional Italian pasta dish, said to originate traditionally from the region of Abruzzo, although it is popular across the country.
Usually served with spaghetti, the sauce is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chilli flakes. Finely chopped parsley can also be added as a garnish.


" All I can say about food is ..... enjoy it!"


@lynjyctrz



Credit : en.wikipedia.com

Fish Curry

Simple and Easy !

Ingredients :

500 gm tenggiri fish steaks sliced 1/2 inch thick
150 gm ladies' fingers
2 tomatoes quartered
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
4 cloves shallots ~ sliced
2 cloves garlics ~ minced
Small piece ginger ~ sliced
2 sprigs curry leaves
2 tbsp chilli powder
3 tbsp fish curry powder
200 ml thick coconut milk
1 cup water
2 tbsp tamarind pulp mixed with 1/2 cup water
3 tbsp vegetable oil


Steps :

1. In a large saucepan, heat the oil and fry the mustard seeds and fenugreek seeds until aromatic.

2. Add the shallots, garlics, ginger and curry leaves. Saute until shallots turn light brown.

3. Add the fish curry powder, chilli powder and the tamarind water. Cook about 5 minutes.

4. Add fish slices and ladies' fingers. Boil until fish is cooked about 5 minutes.

5. Pour in the coconut milk and water. Return to the boil, add tomatoes and simmer for approximately 1 minute. Season to taste.

6. Serve with hot rice.



" To eat is necessity, to eat intelligiently is an art "
~ La Rochefoucauld ~


Fish Fatty Acids have many far reaching health benefits and should be included as part of your balanced diet. These essential Fatty Acid, primarily Omega-3s, must be consumed through diet, as your body does not produce them on its own.

8 advantages of Fish Fatty Acids :

1. Reduces Cancer Risk.

2. Reduces Risk of Cardiovascular Disease.

3. Decreases Dementia Risk.

4. Helps Manage Diabetes.

5. Helps Relieve Inflammatory Conditions.

6. Improves Brain and Eye Health.

7. Decrease Depression Rates.

8. Decreases Asthma Risk.



" I'm the person who wouldn't send back my food even if I got steak when I'd ordered fish ..... "


@lynjyctrz



Credits : fitday.com

Spicy Fried Bitter Gourd.

Simple but tastes good !

Ingredients:

200 gm bitter gourd ( small size )
1 egg
5 tbsp Crispy Fried Coating Mix Flour
Enough vegetable oil for deep frying

Steps :

1. Slice bitter gourd thinly. Take out the seeds.

2. Add an egg, mix well.

3. Add crispy fried coating mix flour. Mix evenly.

4. Heat oil till it becomes hot for deep frying.

5. Deep fry in batches and when it turns golden brown drain in a kitchen towel.

> Serve with curry.


Notes :

If you want to reduce the bitterness, rub a small amount of salt on the bitter gourd and leave for a few minutes. Rinse away the salt with water before slicing.


Common name : Bitter Gourd / Bitter Melon / Balsam Pear
Botanical name : Momordica charantia
Family : CUCURBITACEAE Gourds

Bitter Gourd is one of the best vegetable-fruit that helps improve diabetic and toxemia conditions.


Nutritional benefits :

Bitter Gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2 and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana. Bitter Gourd contain a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin. There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients.

Get more information about health benefits of bitter gourd at www.juicing-for-health.com



" Make your health and wellness a top priority ... Eat better, feel better "


@lynjyctrz

Buttered Prawn With Egg Floss

Ingredients :
300gm medium sized prawns with shell on
2 stems of fresh curry leaves
3 cloves garlic, finely chopped
5 bird's eyes chillies, finely chopped
4 egg yolks, beaten
1 tsp salt
1/2 tsp sugar
7 tbsp butter
2 tbsp evaporated milk
Enough vegetable oil for frying


Steps :

1. To cook egg floss :
Heat up wok. Melt 4 tbsp butter with 2 tbsp vegetable oil. Pour in beaten egg yolk and stir continuously. Once it's cooked ( brown color ), strain the oil and set aside.

2. To fry the prawns :
Heat up wok. Add enough vegetable oil for deep frying. Fry prawns for few minutes until it turns pink. Remove from wok and set aside.

3. Remove the remaining oil from wok. Melt the remaining 3 tbsp butter. Stir fry finely chopped garlic, bird's eyes chillies and curry leaves, until fragrant. Pour in evaporated milk.

4. Add fried prawns. Season with salt and sugar. Cook for another minute.

5. Serve. Top with egg floss.



" ENJOYING FOOD MINDFULLY "

Mindful eating is a powerful tool for weight loss, stress reduction, and increasing nutrient absorption. Mindful eating helps you to feel more pleasure when eating. By noticing and enjoying the pleasurable tastes and sensations during a meal, you'll feel more satisfied and therefore less likely to want to eat more. Eating mindfully is a way to get back in touch with the pleasure of food, and it comes with many benefits to our health and well-being.

Here are 3 steps aimed simply towards enjoying food more :

1. Eat better food.

2. Eat more of what you actually like and less of what you suddenly want.

3. Actually pay attention to the food you do eat.



" Be Focused. Be Mindful. Enjoy it ..... "


@lynjyctrz

Caramel Pudding.

My favorite Dessert….Tested Recipe.

Bahan Kastard :

120 g gula halus

5 biji telur

300 ml susu cair

300 ml air

1 camt. esen vanilla

Bahan Caramel :

100 g gula pasir

2 camb air panas

Hiasan :

Ceri @ peach @ buah-buahan lain mengikut citarasa.

Cara :

·        Panaskan pengukus di bawah takat suhu didih.

·        Membuat caramel : Masak gula hingga menjadi kuning keemasan. Jangan kacau. Bila gula telah cair dan kekuningan, masukkan air panas dan kacau rata. Masukkan dalam acuan.

·        Membuat kastard : Campurkan susu cair, air, telur, gula halus dan esen vanilla. Kacau rata, jangan pukul. Tapis.

·        Curahkan kastard ke dalam acuan yang mengandungi caramel tadi.

·        Tutup acuan dengan kertas minyak bergris.

·        Kukus dengan api perlahan.

·        Bila masak, sejukkan. Hias dengan ceri @ peach dll mengikut citarasa.

@lynjyctrz

MY FAVORITES .....

CANTONESE EGG TARTS

10 – 12 Egg Tarts

Ingredients of Crust :

225 gm plain flour

125 gm butter

55 gm icing sugar

1 egg, whisked

A dash of vanilla extract

Ingredients of Custard :

3 eggs

110 gm caster sugar

225 gm hot water

85 gm evaporated milk

½ tsp vanilla extract

Method ( making crust ) :

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with spatula and make sure all ingredients combine well. Knead into dough.
4. Roll out the dough to a ½ cm thickness. Cut dough with cookie that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin in clockwise / anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method ( making custard ) :

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method ( baking tarts ) :

1. Preheat oven to 200c. Position rack in lower third of oven. Bake tarts for 10-15 minutes until the edges are lightly brown.
2. Lower the heat to 180c. Keep an eye on them. Once you see the custard being  puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stand on its own, it’s done.

Notes :

1. Placing  tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. ( It’s better to check the menu of your own oven and know how your oven is designed )
2. At the very last stage, pull the oven door open a few inches. This method is to avoid custard being puffed up too high. The custard would collapse once they are cooled down otherwise.

                 

RICE PORRIDGE

No need to write recipe…very easy to cook…

Just boil rice, water & salt….add anything you like, mmm….yummy!!!

CHOCOLATE CHIP COOKIE

Bahan A :

250 gm butter

160 gm gula halus

1 biji kuning telur

1 camt esen vanilla

Bahan B ( gaul rata ):

230 gm tepung biskut – guna Top flour

20 gm serbuk koko – ayak

100 gm coklat chips

50 gm white coklat chips – boleh ganti coklat rice

50 gm badam cincang – roasted

50 gm nestum

Methods :

1. Gaulkan butter dan gula hingga sebati.
2. Masukkan kuning telur dan esen vanilla. Kacau rata.
3. Masukkan bahan B perlahan-lahan dan kacau dengan senduk kayu.
4. Sudukan adunan kecil-kecil dalam loyang.
5. Bakar dalam oven yang telah dipanaskan suhu 180c selama 25 minit atau sehingga kekuningan.
6. Sejukkan dan simpan dalam baling kedap udara.

@lynjyctrz

Tested Recipes

 

SUGAR PASTE ( Untuk Cover  kek )

3 camca teh serbuk gelatine

1/2 sudu makan liquid glucose

1/3 cawan air

1 1/3 camca teh glycerine

1.25 kg gula icing

Cara :

1. Campur sedikit air dengan serbuk gelatine  ( biarkan kembang )

2. Cairkan serbuk gelatine ( guna double boiler )

3. Tambah baki air, kacau.

4. Tutup api, masukkan liquid glucose dan glycerine. Kacau.

5. Ayak gula icing dalam bekas lain.

6. Masukkan cecair gelatine ke dalam gula icing.

7. Uli hingga licin, rehatkan doh selama 24 jam.

GUM PASTE ( Untuk buat bunga )

25 gram serbuk gelatine

100 ml air

175 gram gula icing

500 gram tepung jagung

Cara :

1. Cairkan serbuk gelatine dengan air

2. Ayak gula icing dan tepung jagung.

3. Masukkan cecair gelatine.

4. Uli hingga licin.

 "Mmmmm....yummy!!!!!"

CHOCOLATE.

Bahan A ( Inti )

Orange              : 30 gm susu cair

                           170 gm white chocolate

                           15 gm glucose gel

                           1/2 camca teh orange paste

                           1/2 camca teh orange flavour / sunquick

Mint                   : 30 gm susu cair

                            170 gm white chocolate

                            15 gm glucose gel

                            1/2 camca teh mint pasle

Strawberry         : 30 gm susu cair

                            170 gm white chocolate

                            15 gm glucose gel

                            1/2 camca teh strawberry paste

** inti boleh diganti dengan walnut, raisins, almond atau hazel nut.

Cara :

1. Panaskan susu cair secara double boiling.

2. Masukkan paste dan flavour hingga sebati.

3. Masukkan white chocolate yang dipotong kecil. Masak hingga cair.

4. Biarkan sejuk.

Bahan B ( Base Chocolate )

200 gm  Chocolate milk compound ( Any Brands )

Cara :

1. Masak Chocolate Milk Compound yang telah dipotong kecil hingga cair.

    ( Guna double boiler )

2. Masukkan separuh chocolate ke dalam acuan.Ketuk-ketukkan untuk buang angin.

3. Masukkan inti di tengah-tengah, pastikan tidak kena tepi acuan.

    ( Inti perasa orange / mint / strawberry / almond / raisins / walnut etc )

4. Masukkan chocolate untuk menutup inti. ( Pastikan tidak melimpah )

5. Ketuk acuan perlahan-lahan supaya  chocolate sama rata.

Warning : Pastikan acuan dan chocolate tidak dimasuki air.

 

 BASIC HOME-MADE SPONGE CAKE

Bahan :

4 biji telur

120 gm gula castor

120 gm tepung gandum ( Jika mahu koko : 100gm tepung + 20 gm serbuk koko )

10 gm ovalette

20 ml air

20 ml minyak jagung

sedikit esen vanilla

Cara :

1. Ayak tepung.

2. Masukkan tepung, gula castor, telur, air dan ovalette ke dalam mixer.

    Pukul sampai kembang.

3. Masukkan minyak ( gaul dengan tangan )

4. Masukkan dalam acuan. Bakar pada suhu 180 c @ No 6 selama 15 - 20 minit.

5. Potong kek 3 lapis.

6. Sapukan air gula campur kopi/oren/strawberry etc.( ikut citarasa )

7. Lapiskan dengan krim.

8. Hias kek dengan krim.( topping )

Topping :

Boleh guna " Ready to whip topping " : pukul hingga kembang.

           @

Panaskan sedikit coklat masakan, masukkan sedikit whip topping dan susu segar.

Pukul hingga kembang.

© lynjyctrz