Corn Tortillas Recipe sudah pasti halalan toyyiba

2 cups masa harina flour (corn flour)
1 cup water
1/2 teaspoon salt

1. Mix flour and salt, then add warm water.
2. Knead until a soft dough forms, adding more water or flour as needed.
3. Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
4. Divide dough into about 16 balls, about 1/2-inch in diameter each.
5. Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press
6. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
7. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
8. Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
9. Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
10. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
11. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
12. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

Here's my humble For the homemade tortilla chips - Nachos!

For the homemade tortilla chips - 

(Makes 10-12)

1 1/2 cups corn meal 

1 cup all purpose flour

3/4 tsp. salt

Warm water, to knead the dough

Oil, for deep frying

Mix the dry ingredients in a large bowl.

Knead it into a dough using enough warm water to make it a pliable dough.

Cover with a damp cloth and let it rest for an hour.

Divide the dough into portions. Roll out to form a thin disc. 

Heat a griddle. Place the rolled tortilla on the griddle and let it cook for about a minute on a medium flame.

Turn over and cook the other side till a few brown specs start appearing. Don't let them crisp up.

When the tortillas are ready, cut into 8 wedges each and deep fry in hot oil.

Drain on some kitchen paper.

For the Pico de Gallo - 

1 onion, chopped

1 tomato, chopped

1-2 green chillies, chopped

1 tbsp. fresh coriander leaves, chopped

Salt, to taste

Lime juice, to taste

Toss all the veggies in a bowl. Add the salt and lime juice. Toss well. Check for seasoning.

For the assembly -  

I didn't want to switch the oven on for this, so I just used the stove top and improvised.

Place the tortilla chips on a griddle. Grate some cheese over it. You can use whatever variant of cheese you enjoy, or have at hand. Don't skimp on the cheese if you want some really deliciously cheesy nachos. 

Carefully tip the nachos with the cheesy top on a plate, trying not to disturb the layer of cheese on top.

Serve up with sides of your choice. I served it with some sour cream and some pico de gallo.

You can also serve it with some guacamole and salsa if you'd like.

Chicken Enchiladas with Sour Cream Sauce ( dinda version )

Thanks Olen for a great mexican recipe! 

• 4 Chicken breasts or your choice.
• 1 tablespoon of Salt
• 1/2 teaspoon of Cumin
• 1 tablespoon of Chili powder
• 2 Garlic cloves or 1 teaspoon garlic powder
• 1 medium Onion sliced & quartered
• 2 medium bell pepper's sliced & quartered
• 3 tablespoons of Cooking oil your choice
• 14 oz Canned whole tomatoes or chopped

Instructions for chicken enchiladas.

4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic.

No fresh garlic? That's ok, we can use garlic powder later in blender. Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.

2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste. Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.

Sour Cream Sauce for Chicken Enchiladas

Lets make this easy! If we use 12 oz carton of sour cream then use 12 ozs of chicken broth and etc. 1 heaping tablespoon of butter, pinch of cumin(optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.

Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water, using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will always mix more than I use, easier to throw away some, than to have to stop and mix more.

We have made our sour cream sauce, cooked our Chicken!

Next lets put our chicken enchiladas together. Heat oil in skillet, on medium high heat cook corn tortillas, one at a time, in hot oil until soft, about 15 seconds; drain.

Set the tortillas aside, stacking to prevent drying, until cool enough to touch. Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon, roll up, serving 2 or 3 to a plate.

Cover with sour cream sauce. Sprinkle with chili powder or paprika for color, garnish with a few slices of canned jalapeno peppers. Serving with Rice & Refried beans, would be great.

Chicken Enchiladas with Salsa de Tomatillos

New Mexican Green Chile Chicken Enchiladas ( dinda fav )

*This not my original recipe* I steal it from  (kitchen-goddess.yumsugar.com)

The leftovers (they taste great reheated)

Green Chile Chicken Enchiladas

2 boneless chicken breasts

1 can cream of chicken soup (can be reduced fat)
1/2 c sour cream (can be light)
3/4 c medium green chile (you can buy this frozen at your grocery store.)
1/2 tsp salt
1 colve of garlic
corn tortillas
shredded cheddar cheese (however much you want)

Preheat oven to 350°

Cook chicken in small amount of water. When completely cooked, remove chicken from water and cut into small pieces or shred. Mix 1 c of the water used for cooking chicken with cream of chicken soup, sour cream, green chile, garlic, and salt. Add chicken to mixture.

Using a pan sprayed with non-stick spray, spread a thin layer of chickin mixture on the bottom. Place enough totillas to cover mixture. Next, add a layer of cheese. Repeat this until all of the chicken is used. Top off with cheese. Bake at 350° for 20 to 30 min.

For rolled enchiladas: Take the mixture and place appropriate amount into a corn tortilla, roll. Place rolled enchiladas in a pan sprayed with non-stick spray. Cover with cheese. Bake as written above.

I hope you girls try this. It's so good!

Real chicken enchiladas straight from New Mexico! These can be made flat or rolled. I prefer them flat.

*My little tip (which Im sure everyone knows) is if you are going to roll the tortilla to remember to heat up the tortilla first so that it is soft and wont crack. Traditionally you can fry the tortilla but I always just stick mine in a ziploc baggy and throw it into the microwave*

Crisp Zucchini Ribbons ( dinda version ) I love this salad very much

3 small zucchini


2 tablespoons olive oil


1 tablespoon white vinegar


2 teaspoons chopped fresh basill


1/2 teaspoon crushed red pepper flakes


1/4 teaspoon ground coriander


salt and freshly ground black pepper






Hey Rachae Ray i steal this photo from u. >>>>>>






Do it now


To make zucchini ribbons, cut tip and stem ends from zucchini with paring knife. Using vegetable peeler at stem end and make continuous ribbons down length of each zucchini.


To steam zucchini ribbons, place steamer basket in large saucepan, add 1 inch of water. ( water should not touch bottom of basket. ) Place zucchini ribbons in steamer basket : cover. Bring to a boil over high heat. When pan begins to steam, check zucchini for doneness. ( zucchini should be crisp-tender.) Transfer zucchini to warm dish with slotted spatula or tongs.


Combine all the ingredients in bowl, whisking until thoroughly blended. ( salad dressing )


Pour dressing misture over zucchini ribbons : toss gently to coat. Season with salt and pepper to taste. Garnish if desired.

Hot and Honeyed Chicken Wings ( Dinda Version )

1 small piece fresh gingerroot
1 orange
1.35 chicken wings
1/2 cup thai chilies sauce
2/3 cup honey
1/3 cupp soy sauce
3 tablespoon olive oil
Fresh Italian parsley springs for garnish

Let do :

Grate enough gingerroot to measure 2 tablespoon. set aside.
Grate orange peel to measure1/2 tablespoon set aside
Cut off and ddiscard wing tips from chicken. Cut each wing in half at joint
Place chicken wings in baking dish. combine all the ingredients, pour over the chicken wings.
Marinate, covered in refrigerator at least 6 hours overnight.
Preheat oven to 400F ( 200 C ) . Drainn marinade: reserve. Place chicken wings in on foil-lined.
Pour reserve marinade evenly over chicken wings.
Bake 40 - 45 minutes until brown. Serve warm with additional thai chilies sauce. garnish if desired.

Tamar Goreng ( kanda version)

1) tamar yang dipotong dua dan dibuang bijinya
2) tepung gandum 5 sudu + tepung beras 4 sudu dan diaduk dengan air seperti mau buat pancake
3) panaskan minyak
4) celupkan tamar ke dalam adunan tepung dan goreng dengan api kecil
5) apabila tepung diluar telah menjadi rangup, angkat dan sejukkan

Boleh dimakan sebagai hidangan iftar atau diwaktu sore.

sumber photo : saffmuslim.com
resepi : kanda

Lontong Johor ( Kanda Version )

sumber : resepidinda
photo   : google

resepi Lontong dan Kuah 
Bahan-bahan utama:-
...2 keping tempe – dipotong dadu dan digoreng
2 keping tauhu – dipotong dadu dan digoreng
santan daripada 2 biji kelapa (asingkan santan pekat dan santan cair)

penyediaan rencah memasak (ditumbuk atau dikisar)
1 biji bawang besar 
2 ulas bawang putih
5 gram udang kering
Serbuk kunyit

Bahan-bahan sayur
10 batang kacang panjang dikerat 4 cm (boleh diganti dengan kacang buncis)
100 gram kubis
50 gram bunga kubis (cauliflower)
40-50 gram sengkuang (ikut suka)
3 batang terung dipotong dadu
10 gram tauhu kering (fucuk) dan suun - direndam dan digunting halus (2-3 cm)
3 biji cili hidup (hijau atau merah ikut suka) dihiris nipis

garam secukup rasa
perasa secukup rasa

Cara-cara membuat kuat lodeh:-
1. panaskan kuali, masukkan minyak masak dan tumiskan rencah masakan sehingga garing dan naik bau
2. Masukkan santan cair dan panaskan adunan sehingga hamper meggelegak
3) masukkan bahan-bahan sayuran dan masak sehingga ¾ masak
4) masukkan santan pekat
5) masukkan bahan-bahan utama dan kacau jangan pecah santan
6) masukkan garam dan perasa mengikut selera

Adunan hendaklah sentiasa dikacau supaya tidak pecah santan.

Bahan-bahan Lontong
500 gram beras yang dibasuh
daun pisang dari jenis yang besar dan panjang (dilayur)

Cara-cara membuat lontong
1) buat kelongsing dengan daun pisang yang telah dilayur dan kelip salah satu hujung dengan lidi
2) masukkan beras ke dalam kelongsong (1/3 penuh)
3) kelip hujung yang satu lagi dengan lidi
4) panaskan air dalam periuk besar, masukkan sesudu garam
5) masukkan lontong yang belum di masak tadi dan rebus sehingga 3 jam, sentiasa masukkan air supaya tidak kering
6) setelah 3 jam, keluatkan lontong dan basuh dengan air bersih dan sejukkan

Bahan-bahan hiasan
1) soon yang telah digoreng rangup
2) bawang goreng

Kaedah penyajian
1) potong lontong mengikut kehendak dan masukkan kedalam mangkuk
2) taruh bahan-bahan hiasan
3) masukkan kuah lodeh

Tip dari penulis ( kanda ) :

dalam penyediaan kuah lodeh, sayur yang digunakan terpulang kepada kehendak penyedia.

Boleh gunakan brocolli atau sayur-sayur lain, ada juga menggunakan nangka muda, tetapi pastikan nangka muda dipotong kecil dan direbus dahulu sebelum dimasukkan kedalam kuah lodeh

Kanji yang melekat diluar kelongsong lontong boleh menyebabkan pembiakan bakteria, oleh itu untuk memanjangkan tempoh hayat lontong, lontong yang telah dimasak hendaklah dibasuh dengan air bersih dan digantung

Petua daripada saya, masukkan garam di akhir masakan supaya garam tidak menyerap masuk kedalam bahan-bahan sayuran, sekadar melingkuninya
 

Sambal Goreng Jawa ( Kanda version )

Bahan-bahan utama:-
2 keping tempe - dihiris nipis dan digoreng
2 keping tauhu - dihiris nipis dan digoreng
...2 biji kentang - dihiris nipis dan digoreng
100 gram tauhu kering (fucuk) dan suun - direndam dan digunting halus (2-3 cm)
3 biji cili hidup (hijau atau merah ikut suka) dihiris nipis
100 gram isi udang
hati ayam yang telah digoreng dan di hiris nipis

penyediaan rencah memasak (ditumbuk atau dikisar)
1 biji bawang besar
2 ulas bawang putih
7 tangkai lada kering
5 gram udang kering
2 cm inci halia
2 cm lengkuas

kicap manis secukup rasa
garam secukup rasa
perasa secukup rasa

Cara2nya:-
1. panaskan kuali, masukkan minyak masak dan tumiskan rencah masakan sehingga garing dan naik bau
2. Masukkan isi udang, cili hidup dan tumis sehingga garing
3) masukkan bahan-bahan utama yang lain dan gaul, sehingga masak dan agak garing
4) Masukkan kicap manis, garam dan perasa dan gaul hingga sebati (dalam 20-30 minit)

Hidangkan ketika panas dengan nasi panas. Sambal Goreng ini boleh tahan lama sehingga dua atau tiga hari, tetapi mesti dihangatkan selalu

Sambal godok ( Kanda Version )

Kanda Original simple recipe

1) cili api 20-30 biji
2) bawang putih 5 ulas
3) bawang kecil 3 ulas
4) ikan bilis, dalam 50 gram
5) garam secukup rasa
6) minyak masak 5 sudu makan
6) 1/4 gelas air

ikan bilis dikopek dan dibasuh. Tumbuk cili api dengan bawang putih dan
bawang kecil sehingga separuh lumat, tambah ikan bilis dan tumbuk sehingga sebati dan ikan bilis telah hancur.

panaskan minyak, dan masukkan bahan-bahan yang telah ditumbuk tadi dan gaul sehingga wangi, masukkan garam secukup rasa, masukkan air dan masak sehingga lembut dan adunan pekat. Kemudian angkat dan sejukkan.

Sambal godok ini tahan lama sehingga 4 atau 6 hari.

Sekiranya tidak suka dengan ikan bilis, boleh gantikan dengan cencaluk. Sekiranya terlalu pedas, boleh tambah cili hidup bagi mengimbangi kepedasan cili api.

Dalam bahasa Jawa, godok ini bererti rebus. Ubi rebus di panggil ubi godok atau singkong godok. Kata orang, diantara nikmat dunia ini ialah makan ubi rebus cicah sambal godok.

Resepi sambal bacang muda (Versi Kanda)

Bahan-bahannya
1) bacang muda 1/2 biji (atau ikut keperluan)
2) cili api 20-30 biji (ikut keperluan)
...3) cili hidup 4 biji
4) minyak masak
5) garam secukup rasa
6) ikan bilis (dalam 20 ekor)

Kaedah membuatnya
1) blend/tumbuk cili hidup, cili api sehingga hampir lumat
2) tambahkan ikan bilis dan tumbuk lagi
3) tambahkan bacang muda tadi dan tumbuk lagi
4) panaskan minyak dan tumiskan bahan-bahan yang ditumbuk tadi
5) gaul bahan-bahan tumis dengan api kecil sehingga masak
6) masukkan garam dan perasa secukup rasa

hidangkan dengan nasi panas, nasi sejuk pun boleh juga
jangan beri mertua lalu, nanti tak nampak

selamat mencuba

Resepi telur itik masak bacang ( Versi Kanda )

Bahan-bahannya
1) telur itik 6 biji
2) bacang muda 1/2 biji
...3) santan kelapa 1 biji( atau dua biji, ikut keperluan)
4) sedikit kunyit hidup
5) garam secukup rasa
6) dua ulas bawang putih
7) cili api 20-30 biji (bergantung kepada keperluan/kepedasan)

kaedah membuatnya
1) bacang muda diupas dan diracik halus (sepeti nak nuat kerabu)
2) tumbuk cili api dengan kunyit dan bawang putih sehingga lumat
3) masak adunan (bahan ditumbuk) dengan santan kelapa
4) apabila hendak menggelegak, kecilkan api dan pecahkan telur satu persatu sehingga habis, jarakan antara satu dengan yang lain
5) apabila telur separuh masak, masukkan bacang muda tadi dan kacau supaya telur tidak melekat di dasar periuk
6) apabila bacang telah lenbut, masukkan garam dan perasa dan masak lagi sehingga semuanya masak sekata

apabila masak, hidangkan. Makan dengan nasi panas

Chicken & mushroom Pie ( DPM Favorite )

Ingredients

55g butter
1 onion, peeled and sliced
300g mushrooms, sliced
2 garlic cloves, peeled and chopped
2tbsp chopped fresh thyme (optional)
40g plain flour
300ml chicken stock
4 ready-roasted chicken breasts, cubed (or boiled the chicken breast & cube them & reserve the stock for later use)
142ml thick cream
250g packet ready-rolled puff pastry
1 egg, beaten
Sprigs of thyme, to garnish
.
Method

Preheat the oven to 200°C .Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
Add the chicken stock, bring to the boil and simmer until thickened.
Stir in the chicken, simmer for 5 mins, add the cream and season.
Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.
Serve your chicken and mushroom pies, still warm from the open, with a big spoon on creamy mash & salad on the side

Coconut Water Shake ( DPM version )

Bahan-bahannya: apa saja yang ada dalam fridge.

1. 1 gelas air kelapa. ( kebetulan ada teman datang belikan)

2. 4sudu isi kelapa (lembut).

3. 1/3 cawan susu segar ( susu cair jenama lain boleh)

4. 3 sudu sirap ( air gula )

5. 1 scop ais cream (vanilla)

6. 1 setengah cawan ais cube.

Cara-Cara.

1. Masukkan kesemua bahan dalam blender dan blend sehingga bahan hancur.

2. Coconut water shake siap. Masuk dalam gelas dan ice cube.

3. Hiaskan dengan satu scop ice cream Vanilla.

 

Idea datang bila teman yang datang melawat Sufi Prison ku belikan ku air kelapa muda.
Terima kasih teman sejiwaku di maya dan fana ini

 

*Maaf gambar tak ada

Sandwish berlapis-lapis ( Dinda Version )

Bahan-bahan :

Apa yang ada di dalam fridge aja tuh. seperti : Whole Wheat Bread, Tuna in canned, Mayonis, Tomatoes, Capsican, Cheese , Salami and Unsalted Butter...

Cara-cara :

Ikut kreativiti sendiri.

( bila lapar teringat makanan sedap-sedap pernah aku makan dulu. Maka aku teringin Sandwish seperti di Cafe O'Brien. Maka terlahirlah idea Sandwish Berlapis-lapis tu)
Alhamdulillah sedap dan kenyang.

Grilled Pizza Sandwiches

1/3 cup pizza sauce
8 slice italian bread (12-inch thick)
4 slice salami (halal one)
4 slice mozzarella cheese
1 green pepper (thinly sliced)
1/4 cup butter (margarine melted)

Directions

Spread about 2 teaspoons pizza sauce on one side of each slice of bread. Top four slices with the salami, cheese and green pepper. Top with remaining bread; brush the outsides of bread with butter.
Grill sandwiches on a hot griddle or in a skillet over medium heat until both sides are golden brown and cheese is melted.

sorry no photo

Tuna Sandwish ( Dinda Version)

4 cup chopped celery
3/4 cup cheddar cheese (diced)
6 oz tuna (drained and flaked)
1 onion (chopped)
1/4 cup mayonnaise
1/8 tsp salt
1/4 cup butter (margarine softened)
6 hamburger buns (split)





Directions



In a bowl, combine the first six ingredients; set aside. Spread butter over cut sides of buns. Spread tuna mixture on bun bottoms; replace tops. Wrap in foil. Bake at 350 degrees F for 15 minutes or until the cheese is melted.

Mandy Rice (dinda style)

Resepi :

Soon will be update

Nasi Tomato (dinda style)

will be update soon...

Nasi Goreng 10 minit (dinda version)

Resepinya :

Nanti aja ya...

Shepard's Pie, Pancake & Kari Ayam (dinda version)

Soon will be update the recipe...

Udang Masak Tomato (dinda)

Resepinya nanti aja ya...daa.. daa... Met malam ya

Pasta Le Mushroom ( dinda version )

resepinya nanti aja ya... capek soalnya mau tulis..

Roasted Lemon Rosemary Chicken (dinda version)

whole chicken* (can cut as u need )
Coarse salt and freshly-ground pepper
3 medium-sized thin-skinned lemons, washed well and dried
A bunch of fresh rosemary sprigs
Brown Sugar as you taste
Olive oil

 Preparation:

 Preheat oven to 350 degrees F. Remove any bits of loose fat on the chicken; pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper; rub in seasonings.
Cut lemons into halves (cut in quarters if the lemons are large). Place 4 halves (or quarters) of lemon in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary). Slice remaining lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive
Close up the opening with toothpicks or with trussing needle and string. Wrap chicken in aluminum foil and place onto rack of shallow baking pan.
 Bake approximately 1 1/2 to 2 hours of 165 degrees F (juices will run clear when cut with the tip of a knife). The last 1/2 hour of cooking, open aluminum foil to let chicken brown.
Remove from oven, remove aluminum foil, and transfer onto a serving plate. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Herbed Rice Pilaf (RT version) begini cantik gagal memujuk dinda makan nasi

■1 cup long grain rice
■2 cups chicken stock [or water]
■1/2 cup chopped onions
■1 tbsp ginger
■1/2 cup carrots, diced
■1/2 cup black beans, boiled
■1/2 cup red & green bell peppers, chopped [add any veggies of your choice]
■1/4 cup raisins
■Salt to taste
■5 tbsp olive oil
■1 tsp dried oregano
■4-5 basil leaves, finely chopped
■1 tsp dried thyme
■2 tbsp red chilli powder [adjust to taste]

How I did it :

■In a big pan with lid, heat 2 tbsp of olive oil.Once heated, tip in the raw unwashed rice and saute for about 2-3 minutes on low heat.Once the rice is translucent,remove from heat and wash thoroughly with water at least 2-3 times.Set aside.
■Tip in the chicken stock[or water] in the same pan and bring to a boil.
■Once boiling, add the rice, cover and let simmer till the rice is cooked.At this point add the raisins and let stand or 20-25 minutes.At this point if you want to serve rice later, transfer to a zip pouch and refrigerate.
■When about to serve : In a wide pan, heat 3 tbsp olive oil and saute the onions till slightly soft.Add the ginger,carrots, peppers[or any veggies you are using] and saute for 3-4 minutes.Add the thyme, oregano, red chilli powder, salt and the boiled black beans.Saute for 3-4 minutes stirring gently.
■Toss in the cooled rice next into the pan, add the basil leaves and combine well.If at this point you well that the pilaf is slightly dry, add 2-3 tbsp of chicken broth [or water]
■Serve Warm alongside the stir fried spicy prawns and tomatoes

Prawn Vege ( RT version )

(No Photo On This)

■1/2 cup bell peppers [red and green]
■1/2 cup green beans, cut into 1/4″ stalks
■1/2 cup button mushrooms [or any of your choice], sliced
■2 fresh red chillies, finely chopped [optional]
■1 tsp chopped garlic
■1/4 cup chopped onions
■3/4 cup diced tomatoes
■1 lb shrimp [20-25 count] , cleaned and de veined
■3 tbsp butter
■1 tsp red chilli flakes
■2 tbsp cayenne pepper [adjust to taste]
■2 tsp Dijon mustard
■1 tbsp fresh lemon juice
■Salt to taste
How I did it :

■In a wide-mouthed pan, heat the butter and add garlic to it.Saute for 2 minutes and add the chopped onions.Let the onions cook till translucent.
■Next add the green beans to the pan and let cook till the beans are little tender.Around 3-4 minutes.
■Next add the mushrooms to the pan and saute for 2-3 minutes.
■Tip in the diced tomatoes next along with mustard, cayenne pepper and red chilli flakes.Cook the tomatoes till they start to soften.
■Add the shrimp next along with salt and chopped red chillies and cook till shrimps curl up and turn orangish.Shrimp takes very less time to cook-about 4-5 minutes or so on high heat.
■Remove from heat and mix in the lemon juice.
■Serve

Butter Prawn ( dinda version )

This is one of my favorite dishes, so I googled the recipe!
(photo was mine)

• 500gm - Medium prawns
• 1tbsp - oil
• 3 tsp MAGGI liquid seasoning

Part B

• 150g butter
• 3 egg yolks

Part C

• 100gm - Butter
• ¼ cup - Milk
• 2 sprigs - curry leaves
• 2 - Chilli padi chopped
• Light Soy Sauce
• 5tbsp - Nestum
• 1tbsp - Brown Sugar
• Chilli curls and spring onion to garnish.

Method: 

1. Trim and clean prawns but do not remove the tails. Marinate the prawns in the oil and 3 tsp MAGGI liquid seasoning for 30 minutes then deep fry them.
2. Part B for the Egg Floss, Melt the butter in a pan, pour the eggs through a perforated spoon into the pan and fry until yellow . The egg will cook into threads then scoop them out gently.
3. Part C, Melt the butter, add chilli padi, soy sauce and curry leaves fry until aromatic. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum 
4. Then add prawn and stir until the sugar is mixing well with the Nestum.

Cheese curds

Vegetable oil (for frying)*
1 egg, beaten
1 tablespoon vegetable oil
1 cup milk
1 cup all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 (9-ounce) package fresh cheese curds, room temperature

* Use enough vegetable oil to completely cover cheese curds while frying.

In a deep fryer or large pot, heat vegetable oil (375 degrees to 385 degrees F).

Preparation:

Lamb Chop (dinda version)

8 small loin lamb chops
6 garlic cloves, minced
1 inch ginger, chopped
brown sugar  or honey as u need
2 to 3 tablespoons coarsely-crushed black peppercorns if you like (dinda didn't)
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt 
1/4 cup freshly-squeezed lemon juice
2 tablespoons butter
1 tablespoon freshly-chopped rosemary leaves

Mix first 6 ingredients in small bowl.  Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
Prepare grill pan (medium-high heat), season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
To be continued ( dinda so sleepy )

Omelette (dinda version)

This is a basic omelette recipe.

A nice omelette for 2 :4Eggs
Butter
Half a cup of fresh milk or 3 spoon

Cheese (2 sliced)
Salt (as your taste)

Direction :
1) In a medium size bowl, break the eggs, season with salt and add fresh milk , whisk energically with a fork.
2) Using a non-stick pan, melt down half of the butter.
3) Add the beaten eggs and stir quckly using a wooden spoon, in the same way than you would do to scramble eggs.
4) When it starts to make a compact mass (cook it to your liking), place your pan off the heat slightly on its side. Slowly lift the side of the omelette the clothest to you and slide 10g of butter (soft), and slowly let it come towards you all the way to the top of the side of the pan. Then put a  cheese on the top of the omelette.
5) Now, you have the first half omelette that you are going to fold back on the top of the second part of the omelette. Using a palet knife cut off the right end as well as the left end of the omelette.
6) Place the part of the pan the furthest away from you on the edge of a plate, lift the pan upward then flip the pan* totaly over the plate, in this way the omelette will be "rolled".
Don't worry if you are not able to get it right on your first attempt.

Nasi Khabsah ( Khabsah Rice )

Khabsah can be made several different ways.
Here the way usual i do. Different person different method.

look up khabsah, you'll find plenty of recipes.
here's one.

Ingredients :
1200 grams chicken or two smaller birds whole or chopped into large pieces.
Chicken thighs and legs would do just fine
3 tb olive oil1 large onion, chopped
1 clove garlic, minced
salt (taste)
4  ripe tomatoes diced
tomatoe paste
Dried lemons ( can replaced orange juice )
1 TSB cubed carrots 
water as need (mine use chicken stock juice for Khabsah Chicken)
Four cups white Basmathi Rice, wash, drain dry and leave to soak for one hour
Khabsah spices and for it to be a traditional Khabsah.

 SIX PORTIONS

My way Khabsah Rice:

Browning my onion and garlic in olive oil. Add tomatoes, tomatoe paste, and chicken and just cook them together for a bit. Then  add my spices and for it to be a traditional Khabsah. Added my water, and that all depends on how many I am cooking for.  Also  cubed carrots in mine.
I boil it all together until the 3/4 chicken is cooked. Then I remove the chicken and the carrots and place them in a buttered glass baking dish, and the butter really adds flavor so I put it on the dish pretty thick.
Sliced tomatoes and sliced onions and cover the chicken and tomatoes with them and put it into oven covered with alluminum foil for about 45 mins. Then I remove the cover and let everything brown.
While chicken is cooking in the oven I bring the water back to a boil and add my rice, let it boil for about a minute, and then i reduce the heat and cover until the rice is fluffy. Then I serve the rice on a huge platter with the chicken on top.

Served with cucumber and yoghurt salad with garlic and lemon to eat with the Khabsah rice. It's delicious!!

Khabsah Spice:

To make kabsa spice mix you will require the following ingredients
Coriander seeds - 1 tbsp
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Black cardamoms - 4 nos
(If there is no black cardamom, cardamom can be replaced with the ordinary)
Fennel seeds - 1 tsp
Cloves - 1 tsp
Cinnamon - 2 pieces of 1 inch each
Dry ginger powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Dry red chillies - 4 nos

Mix ingredients together to create a well combined spice mixture.
Store spices in airtight container.