wat more shud i say… 😦
am cooking a few things (hopefully) for breakfast today. fast and easy recipe. cooking SHUD (perhaps it doesnt really work nowadays) make me feel better. i’m cooking tandoori chicken, nasik minyak and some eclairs.
on our way to the clinic yesterday morning, dropped by at durga shop (on stop centre for indian cooking) in Kangar. went and get some ingredients for nasi briyani.. while waiting for the cashier, i managed to pull some tradisional claypots…very cheap. i bought 2 claypots (for yee me) and a bigger one for curry and stuff. costs me only rm18 for those 3 claypots. life is easy ha in Perlis.. murah naa..
to my dear fren who is in KL..missing u la gurl! Shamili, this raya dont forget to come over ya.. am making soto and chicken briyani..
Instant Tandoori Chicken 🙂
-2 packets of Maggi Tandoori Chicken
-6 tablespoon of plain yogurt ( i substitute with evaporated milk)
-1/2 chicken (roughly 1 kg)
-poke the chicken here and there (just to make sure the paste is well mixed with the chicken)
-mix all the ingredients together
-refrigerate for at least 1/2 hour (the longer the better)
-bake at 200c for 35-40 minutes.
-serve with lime wedges, fresh onion rings and mint paste -enjoy the chicken (super yummylicous la)
Nasik Minyak (from my mom’s cookbook collection- Dari Dapur Zarina)
-250 gm of Basmati rice (plain rice will do but the taste is not that gud)
-2 cups of water
-3 cm of cinnamon( im not using the ruler ..kurang lebih aja)
-1/2 teaspoonful rose water
-1 tablespoon of ghee (im not using this either, my mom cant stand the smell. so i’ll use butter)
-1/2 teaspoon of white pepper
-1/2 teaspoon of coriander seeds
-1/4 teaspoon of salt
Method (rumber simple dey!)
-mix all the ingredients in the rice cooker and cook…
-it’ll take around 40 minutes to cook
and for the sweet…taken from the fresh loaf..ECLAIRS
1 cup of plain flour
1/2 cup of water
1/2 cup of milk
8 tablespoon of unsalted butter(salted butter wont harm)
How to cook?Combine the water, milk, butter, and salt in a small saucepan. Bring it to a boil. Stir in the flour and, while mixing, cook another minute or 2 to eliminate excess moisture. Transfer to a bowl and let cool for 5 minutes, stirring occasionally.
-Bake the pastries for 15 minutes at 400 degrees. Reduce the oven to 350 degrees and bake for another 10 to 30 minutes, depending on the size of the eclairs you are making
-For the topping, dip or dribble the eclairs in the chocolate ganache.
-To fill the eclairs, you can either use a pastry bag and squirt the pastry cream in through the drying hole as I did. Or you can slice the eclairs lengthwise and scoop the filling inside and place the top half back on top.
1/3 cup of sugar
2 tablespoon all purpose flour
2 tablespoon of corn starch
4 egg yolks
1 1/3 cups of milk
3/4 tablespoon of essence
How to cook?Combine all the ingredients in a bowl and using an electric mixer, mix for about 2 minutes or until the mixture turns pale.
3/4 cup of heavy cream(arghhh…yummy yet fattening)
8oz bittersweet chocolate
How to cook? Heat the cream and add the chocolate. Keep stirring until the chocolate is melted.
I just love cooking…am planning on my own for the new kitchen. it will be somewhat greenish with a lil bit of reddish pattern..hehehehehe..it has to be cheerful rite?