Saturday, 23 February 2008
1. Chicken fillet, cut into cubes and mix with flour mixture (a bit of salt, baking powder, flour and corn starch), then fried until cooked and golden.
2. And prepare the sweet and sour sauce following the normal step of cooking of garlic, onion, capsicum, tomato sauce, salt, sugar, mixed vegie cut into small pieces (pineapple, carrot, cucumber). Adjust the taste, it should be sweet and sour.
Friday, 8 February 2008
2. Drop one level tablespoon (sy pake 1/2 tablespoon) of mixture at a time onto prepared tray. Bake 20 minutes or until lightly browned. Allow biscuits to cool on tray.
3. Place choc dots into small heatproof bowl. Stand over pan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat. Dip tops of biscuits into chocolate; allow set.
source: Biscuits & Slices, Periplus.
Triple Chocolate Peanut Butter Cookies
1. Using electric beaters, beat butter and sugar in a medium mixing bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Add peanut butter and beat until combined.
2. Using a metal spoon, add sifted flour, soda and cocoa; mix to a soft dough. Roll level tablespoons of mixture into balls. Place on prepared tray and flatten with a fork in a criss-cross pattern. Bake for 20 minutes. Cool on trays for 5 minutes before transfering to wire racks. Allow biscuits to cool completely before decorating.
3. Place white chocolate melts in a small heatproof bowl. Stand over simmering water and stir untel chocolate is melted and smooth. Dip one-third of each cookie in white chocolate. Place on wire rack to set. Melt the dark chocolate melts in the same way, and dip the opposite one-third of each cookie, leaving a plain band in the centre.
Storage time: Cookies may be stored for up to 3 days in an airtight container.
Prep: 25 min. Bake 12 min per batch.
2. Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Flatten slightly.
3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool. Springkle with additional powdered sugar and/or cocoa powder.
Thursday, 7 February 2008
Preheat the oven to 350F. Line a sheet pan with parchment paper.
Whisk the confectioner’s sugar and green tea together in a bowl.
Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
Add the flour and mix until well combined.
Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
Roll the dough out to ½” thickness.
Cut the dough with a leaf cookie cutter. (I don't have that cutter so I picked my pear shape :p)
Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Sunday, 3 February 2008
3 large bananas
3/4 cup white sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups all purpose flour
1/3 cup melted butter
1. Preheat oven to 180C. Brush oil of 12 standart muffin tin or use paper cup.
2. MashBananas. Add sugar and slightly beaten egg.Add melted butter.Add the dry ingredients (+raisin).Stir gently until all dry ingredients are just moistened.Batter should look quiter lumpy.
3. Spoon batter into each muffin tin (+greated cheddar cheese on top).Bake 20 minutes.