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Friday, 17 June 2011
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.
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.
Thursday, 16 June 2011
Herbed Rice Pilaf (RT version) begini cantik gagal memujuk dinda makan nasi
■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
■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:
- 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.
- 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.
- 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
- Then add prawn and stir until the sugar is mixing well with the Nestum.
Wednesday, 15 June 2011
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
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:
Tuesday, 14 June 2011
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 )
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 )
Sunday, 12 June 2011
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.
A nice omelette for 2 :4Eggs
Butter
Half a cup of fresh milk or 3 spoon
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.
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.
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