Chrismast holiday...

Simple Pizza and Bun

Basic pizza dough

Ingredients
2tsp instant yeast/ dried yeast
1 1/4 cup warm water
2 tsp sugar
2 tbsp olive oil
1 tsp salt
31/4 cup bread flour

Rosemary Baised lamb Shanks

 A very classic recipe with rich flavor  of tomato taste suit for light dinner and it;s ummph! my son ijat favorite..i omitting this recipe and add  in some bay leaf and excuse the wine...but the taste still good

Ingredient 

 

6 lamb shanks

salt and pepper to taste

2 tablespoons olive oil

2 onions, chopped

3 large carrots, cut into 1/4 inch rounds

10 cloves garlic, minced

2 teaspoons chopped fresh thyme

1 (28 ounce) can whole peeled tomatoes with juice

1 (10.5 ounce) can condensed chicken broth

1 (10.5 ounce) can beef broth

5 teaspoons chopped fresh rosemary

1 bottle red wine..( i just ignore...)

Directions

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in tomatoes, chicken broth and beef broth. Season with rosemary and thyme and i add some bay leaf hehee. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks

 (Adapted from All recipe.com)
 
 
 

Tamu Miri..

One of most popular place we enjoyed to visit...

love to drink this mix with daun sirih and asam..yummyumm

Beras bukit...emm..quite expensive baa!

Terubuk salted fish..3pcs RM10..(depend to size)

Happy Birthday My Dear Sister

 It’s hard to put into words, The things I want to say To tell you just how special You are to me each and every day I want you to know What a joy it is to be Related to a person Who means so much to me Happy Birthday My Dear Sister!!

 Hope your Birthday was happy and totally great. Have a wonderful year!

Doughnuts day...

I have tried so many versions of doughnuts, and this one finally came out the best!!

Ingredient

2 (.25 ounce) envelopes active dry yeast

1/4 cup warm water (105 to 115 degrees)

1 1/2 cups lukewarm milk

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/3 cup shortening

4 tablespoons hot water or as needed

5 cups all-purpose flour

1 quart vegetable oil for frying

1/3 cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

 (recipe from kirbiecravings.com)

Lamb Shank

 Dinner....with spice lamb shank.

2kg lamb shank
3tsp smoked paprika
5 cloves garlic, crushed
2tbsp sugar
2tsbp golden syrup
3tsp celery seeds 
3tbsp coriander seeds
2tsbp cumin powder
2tbsp tomato paste
50ml oil
ground black pepper

1.Preheat oven 220C. Place the lamb into a lagre baking tray and add all other ingredients and massage into thoroughly .
2. Cover eith foil and cook for 40mins.
.Remove cover and cook for a further 20 mins, turning them once or twice until brown.
(this recipe add in some  beer but ...i don't use it) 
(Adapted from karen martini)

Pasta..for supper

.. ..this meal is delicious and ready in minutes.

Ingredients 

1/2 pack pasta

2 cloves crushed garlic

2 tablespoons olive oil

1 onion, sliced into thin rings

1 can crushed tomato 

2 skinless, boneless chicken breast halves - cut into bite-size pieces

Sausage 

Salt to taste
 

Ground black pepper to taste

 

Dried Olive

 

Grated Parmesan

Soy sauce

Directions

1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente. Drain.
2. Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Add in crushed tomato , dried olive and mix in sausage and cook for 2 to 5 minutes, stirring frequently. 
3. Season with soy sauce, salt,  pepper and Parmesan.
4. Toss pasta and mix with ready sauce, and serve warm.

Steamed Rice Cake (Apam Beras Kukus)

Ingredient
1 cup rice
2 cup rice flour
1 cup white sugar
1 1/4 cup water
1 tsp yeast
1 sachet eno

How to do?
1. Blend rice and water 
2. Add in sugar, rice flour and yeast. Continue  blend until mix well
3. Pour in airtight tupperware. Keep for 4 hours...
4. After 4 hours...add in eno and stir slowly.
5. Add in  colour  and keep for 5 minute.
6. Pour batter into cups mould tiil 90% full
7. Steam over rapidly boiling water for about 15 minutes.
8. Remove from mould and cool it on a wire rack.

Remarks:
Nice to eat with grated coconut /brown sugar
(Adapted from Watie, Penang)

Dinner

Dinner with red snapper curry......

Banana Crepes with chocolate ...for supper

    1 cup all-purpose flour

    1/4 cup confectioners' sugar

    2 eggs

    1 cup milk

    3 tbsp butter, melted       

    1 teaspoon vanilla extract

    1/4 teaspoon salt                    

    1/4 cup butter

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup half-and-half cream

6 bananas, halved lengthwise

1 1/2 cups whipped heavy cream

1 pinch ground cinnamon

Directions

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Chicken Pie

Chicken  Pie Recipe

 Ingredients

Chicken and stock ingredients:

• 1 (3 1/2 pound) frying chicken
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt

Pie crust ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 Tbsp ice water

Filling ingredients:

• 6 Tbsp unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry
• 3/4 cup green peas, frozen or fresh
• 2 Tbsp minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Egg wash:

• 1 egg whisked with 1 Tbsp water

Method

1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.
(Recipe by elise)