Cheesy Wedges

Ingredients:
500g frozen wedges
5 sliced cheese (orange in color) ~ the more the yummier
1 tablespoon butter
1 tablespoon flour
1/2 cup fresh milk
2 tablespoons plain yogurt
Mayonaise

Methods/steps

1. Fry the wedges till crispy. Set aside.
2. Melt butter in a non stick pan over slow fire. Add flour and stir well.
3. Add fresh milk and stir till the mixture thickens.
4. Add in cheese and stir till the cheese melts.
5. Add in yogurt and stir well. 6. Place the cheesy sauce and mayonaise in 2 different piping bag. Pipe onto the wedges. Ready to serve.

Nehari (Kashmiri Mutton Curry)

Ingredients:

1 tablespoon garam masala4 cloves garlic, finely chopped2 cm ginger, chopped fine salt2 tablespoons chili powder1 tbsp coriander powder1 / 2 teaspoon nutmeg powder1 tablespoon cumin powder gross1 tablespoon paparika4 large onions thinly sliced pumpkin1kg diced lamb (The foot)150ml yoghurt2 tablespoons tomato puree1 / 2 cup bean dhal boiled until soft and machined1 / 2 cup finely chopped coriander leaves2 chopped green chilliVesawit oil for fryingAdequate waterSalt to taste
 

How to cook:

   1. Mix the lamb with a little salt and garam masala and fry briefly. Remove from pan and separate. In the same pan fry onions until golden yellow and then re-enter the beef strips.
   2. Put all ingredients into the meat unless the dhal and mix and reduced for 10 minutes.
   3. Add water and simmer until tender Dhal. Add salt and chopped coriander leaves and green chillies.

Grill on Coal - Pomfret Fish Barbecue (BBQ) Recipe

Ingredients:

1 kg Pomfret , two pieces
1 ½ tbsp Salt
1 tbsp Ajinomoto
40 ml Lemon Juice
1 oz. White Vinegar
5 tbsp Cooking oil
2 tsp Ginger Paste
1 tsp Garlic Paste
1 tbsp Dhania seeds (roasted)
1 tbsp Zeera (roasted)
8-10 Whole dry Chillies coarsely grounded
Preparation:


Mix salt, ajinomoto, lemon juice and vinegar. Now marinate the fish with this
mixture and let it stand for two hours. Mix ginger, garlic, salt, lemon juice,
white vinegar and oil. Apply this paste to the fish on both sides. Ensure that
the cuts are properly filled and keep it for two hours. Barbecue or bake,
sprinkling with cooking oil, and turn upside down till well done.
Serve hot with chutney and garlic sauce.

Chutney:

250 gms Yogurt
1 bunch Coriander leaves
6 Green chillies
1 tsp White zeera , roasted
¼ tsp Salt
Preparation:

Grind all the ingredients and mix well with yogurt.

BBQ Chicken Recipe

Ingredients:
Chicken wings
Seasoned salt
Adobo
Garlic salt
Garlic powder
Honey
BBQ sauce
Oil
Salt and flour
Grated Almonds

Put the oil in the frying pan and turn the stove to medium heat while you season your chicken.

Put a little bit of salt all over the chicken and let it stand for about 10 minutes; the salt opens the holes in the skin of the chicken and will allow the other seasonings to permeate.

Sprinkle enough, but not too much, of each listed seasoning over the chicken.

Put some flour inside a medium sized bowl and add a little bit of each of the seasonings (also sprinkle with some grated almonds). Make sure that there is enough flour in the bowl to coat all the chicken pieces.

Check to make sure that the oil in the frying pan is hot and dip your chicken into the flour, covering it all over, then transfer it into the frying pan.

Let the chicken cook in the oil until it is golden brown all over, then poke a fork through the chicken to see if it's cooked, there shouldn't be any pink coloured meat and the juices should run clear.

Mix the BBQ sauce and honey together in a medium-sized bowl.

Preheat the oven. Take the chicken out of the pan and put it into the Honey BBQ sauce, then put it in the oven on a baking pan for about 6-8 minutes. Then serve.

So there you have it... all you need to know about how to cook BBQ chicken, for summer or winter!

Chinese Style Fried Rice Recipes

Ingredients:

2 tbsps cooking oil
2 tbsps boiled shrimps
1 medium-sized onion — chopped
½ cup precooked green peas
2 red chillies — sliced
400 gms cold, cooked rice
2 eggs
Salt and pepper to taste
1 stalk fresh coriander leaves — shredded

Method:
1. Heat the oil and fry the onions until light brown.
2. Add the rice and fry for a couple of minutes, stirring continuously.
3. Push the rice aside and crack the eggs into the centre of the wok.
4. Stir well for 3 minutes.
5. Add the prawns, peas and salt and pepper, and remove from heat.
6. Serve garnished with coriander leaves and red chillies.

Black Pepper Crab Boil

Ingredients:
Two tails crab
2 cloves garlic
1 large onion pumpkin
40 gm ginger
A sprig of red chilli
50 gm black pepper sauce
2 tablespoons soy sauce liquid
1 tablespoon dark soy sauce
1 egg
1 tablespoon black pepper (mashed)
1 teaspoon sesame oil

Way of cooking:
1) Boiled crabs and set aside.
2) Heat oil, Stir garlic, onions, ginger and chili  finely chopped.
3) Then add the black pepper sauce, liquid soy, dark soy sauce and black pepper.   Stir well.
4) Add crab, sesame oil and garlic oil.
5) Add salt to taste and the eggs have been beaten. Mix well and let simmer.

Udon Pepper Sauce

Ingredients:

200 gm fresh Udon noodles80 grams of meat - cut into small and thinFour tablespoons of black pepper sauce1 large onion - diced1 stick carrot - cut into small radius1 / 2 pepper seeds Bengal - dicedA bowl of cabbage - cut small1 cup water1 / 2 tablespoons cornstarch - mixed with 2 tablespoons water Oil for saute.

 
Method:
1. Heat a little oil and fry meat until cooked (but not crisp).
2. Add onions and fry till fade. Add the black pepper sauce and water, stir and let boil.
3. Enter the carrot, pepper, Bengal, cabbage and Udon. Add cornstarch mixture to thicken sauce. Stir well and remove.
4. Serve hot, hot.
Note: Udon noodles are also sold in dried form. To use it, you have to boil water and boiled Udon estimated 80-10 minutes.

Wantan Nodle and Char Siew Chicken

Ingredients:

1 / 2 package noodles wantan - dicelur50 grams of mustard - dicelur2 soup bowls of water1 teaspoon garlic - minced3 tbsp oyster sauce1 teaspoon seasoning powder2 tsp chicken stock2 tsp sugarPepper powder enoughBlack sauceLittle oilSecukupnnya corn flour - mixed with water

Method:
1. Saute minced garlic until up mud. Then add all ingredients except cornstarch and pepper. Let it boil, add pepper and corn flour. When boiling again, lift and pour over noodles and mustard wantan the dicelur.

2. Serve with Chicken Char Siew

Chicken Char Siew
Ingredients:
400 gm chicken breast - boiled in water sup2 tablespoons sugar1 tablespoon oyster sauce1 tablespoon onion - slicedA little dark soy sauceA little seasoning powderRed dyeLittle oil
Method:
1. Combine the ingredients except the oil and marinade the chicken breasts until well blended mixture.
2. Then heat the pan and fry the chicken breasts. Flip-flip to cook. Thinly sliced chicken breast cooked before serving.

Chicken Pita Pizza

Ingredients

• Boneless chicken ½ kg
• Black pepper powder 1 tsp
• Hot chili sauce 2 tbsp
• Paprika powder 1 tsp
• Salt to taste
• Ginger garlic paste 1 tbsp
• Grated cheese 5 tbsp
• Crème cheese spread
• Capsicum 1
• Sprig onion 2
• Corn boiled 1 cup
• Oregano 1 pinch
• Butter 2 tbsp
• Pita bread 5

Steps:

• Marinate chicken pieces in hot chili sauce, ginger garlic paste, salt, black pepper and paprika powder for 1 hour.
• Heat butter and fry marinated chicken on medium heat.
• Add all other vegetables fry for some minutes.
• Take a baking tray and spread some cheese over it.
• Take pita bread slices having crème cheese on both sides.
• Top the bread with chicken mixture.
• Sprinkle grated cheese and oregano on the top.
• Bake in preheated oven on 180 degree till brown or crispy.
• Cut in slices and serve with tea.

Meals Kerabu

Ingredients:
100 gm leaves chives100 gm bean sprouts1 teaspoon black cumin - finely mashedRed onion 3 cloves - mashed10 tangai chilli padi - mashed1 cup coconut extractSalt and sugar to taste

How to make:
1. Clean leaves, chives and cut into 2 cm. Tuskan clean and bean sprouts.
2. In a large bowl, mix the leaves of chives, bean sprouts, black cumin, chili rice, coconut milk and red onion. Mix well and serve.

Nasi Dagang Corn

Ingredients:
2 cups rice1 / 4 kg of meat1 / 2 cup corn2 tablespoons gheeTwo tomato fruitsSeulas onion2 star anise flowers1 stick cinnamon4 cm young ginger4 cloves garlic3 tablespoons curry powder1 / 3 cup milkA bowl of oyster mushroomsSalt and sugar to taste
Method:
1. Cut a square of meat, the estimated 4 cm thick. Pound ginger and garlic. Sliced onions.
2. Heat ghee and add the onion, star anise and cinnamon. Let cool slightly and add curry powder and meat.
3. Stir fry meat until tender let, put two cups of water and let boil five minutes. Enter the salt and sugar.
4. Enter the corn and milk. Then pour the rice, stir well and let the rice tanak water to boil, lower the flame. Shopping tomatoes and add to the boiling rice.
5. Wait until the rice is cooked. Then make a hole in the middle of the rice and add mushrooms. Cover pan and leave until the rice is cooked and dry.
Note: If you use basmati rice, rice and water measurement must be the same. As for ordinary rice, a half-cup of water should be.

Beans With Heart

Ingredients:
600 gm green beans150 gm liver1 cup coconut milk4 pumpkin, onion2 cloves garlic3 tablespoons spice dates1 tablespoon oilSalt to taste
How to do this:Cut the green beans during the oblique-oblique 2.5 cm. Cut the liver of 2 cm. Heat oil. Add onions and garlic have been dimayang. Stir until soft. Enter the spices, stirring so as not to stick. Enter the liver and fry for 10 minutes. Add salt. Enter the nuts and turned. Add coconut milk. Cook until tender.

Cook Tempoyak Leaf Wood

Ingredients:
3 yellow leafA tight root shoot leafFour leaf shoots kaduk4 leaves leaf pumpkinFour leaf semangun20 tail anchovies20 chili padi stalks - mashed3 boards petai3 stalks lemon grass - crushed2 cups coconut milk2 large scoops tempoyak2 cm turmeric life - mashedSalt to taste
Method:
1. All leaves, finely chopped wood as a medley of flowers. Petai sliced and bruised.
2. Chilli and turmeric rice pounded. Combine chili rice, turmeric, tempoyak, lemongrass and coconut milk. Stir well and add the anchovies. Cook on medium heat.
3. When boiling, add petai and leaves that have been sliced. Add salt and stir until thick.

Rafflesia

Ingredients:
7 ml of orange juice1.8 ml guava juice7 ml mango juice7 ml of apple juice3.5 ml of sugar syrup (dragon fruit)3.5 ml soda waterEnough ice cubes
HOW TO PROVIDE:
1. Enter the ice cubes into a shaker and add juices one by one and shake until all is blended.
2. Pour juice into a glass and add sugar syrup.
3. Add water to get the taste of carbonated soda.
4. Decorate by creativity and serve.

Daging Rendang Merah Utara

Ingredients:
1 kg of meat
20 stalks dried chillies (chopped)
2 pumpkin onion (chopped)
5 cloves garlic (minced)
2 tablespoons ginger (chopped)
2 tsp sweet cumin (ground)
2 tsp coriander (ground)
Tomato sauce 2 tablespoons sugar Few

HOW TO PROVIDE:
1. Diced meat and boiled prior to tender. Then tuskan and set aside.
2. After the Heat oil in a wok, add all ingredients.
3. Stir fry until fragrant and then add the oil and break the sugar, salt, tomato sauce and meat.
4. Cook for about 10 minutes and a little bit, I quite dry and thick, turn off heat.

Shrimp Fried Tomatoes

Ingredients:1 kg large prawns, 2 tablespoons chili powder, 1 cup fried onions, 5 pumpkin onion - sliced, 5 seed tomatoes - sliced thin, 3 / 4 cup cooking oil, 2 stalk spring onion - sliced, 2 stalks green chilli - sliced,1 / 4 cup tamarind juice, java,1 stick lemongrass,Curry leaves,
Ground:
2 cm ginger,1 large onion pumpkin,3 cloves garlic,
Method:
1. Clean the shrimp, toss with chili powder and fry without oil until half cooked. Set aside.
2. Saute onion until golden brown, add lemon grass and ground ingredients. Stir fry until fragrant.
3. Enter the tomatoes and stir until completely destroyed.
4. Add the tamarind juice and java, and shrimp curry leaves, let it boil.
5. Let the sauce thickens, add fried onions and low heat. Before the lift, add salt, green chillies and spring onions.

ACAR BUAH LIMAU KASTURI (Oranges Kasturi Acar)

Ingredients:

(i) Basic  ingredients. [Ingredients A]
     - Orange fruit that has been washed
     - Vinegar
     - Sugar
     - Salt
     - Ajinomoto
    - Spices stir fry(ii) The ground  ingredients [Ingredients B]
      - Red Fruit
      - Serai
      - Ginger
      - Garlic
      - Dry Chillies
HOW to make:1. Orange split four parts, then dipicit (dairy) until the water out of oranges. Separate the orange seeds (not taken). Lime water park to the side first.2. After completing the first step, take the parts of a squeezed lemon juice and water and mix with a little salt and steam until soft.3. Section B Stir until cooked.4. After a cold sauté, add lemon kukusan just to stir and mix the ingredients.

'Ayam Penyet' Recipes

Ingredients:

For chicken:
1 chicken - cut into eight parts, boiled for 10 minutes and drain
(Keep the chicken stock to make soup)

Ingredients for ground:

½ tablespoon aniseed - fry without oil until fragrant
½ tablespoon cumin - fry without oil until fragrant
3 tablespoons coriander seeds - fry without oil until fragrant
1 tablespoon curry powder chicken
1 tablespoon turmeric powder
½ tbsp White Pepper Powder
3 cloves garlic
1 cm ginger
A little water
1 teaspoon salt
Cooking oil for frying.


Place all ingredients (except cooking oil) in blender, blend until smooth.
Soil material was ground in the chicken and marinate overnight.
(Save over ingredients for fried tempe and tofu.)
After marinate overnight, doll-golekkann on rice flour.
Heat oil and fry until golden.




For the sambal:

A little cooking oil
20 stems of red pepper (preferred if you want more spicy)
10 seeds Chilli padi
10 pieces small onion, sliced
3 cloves garlic, sliced
Tomato 5 seeds, cut into 4
5 cm Terasi
2 tablespoons fish Bilis
3 tablespoons brown sugar / taste

Heat oil. Fry anchovies until crispy / crunchy. Pick up and set aside.
Take a moment fried shrimp paste and set aside.
Add onions, garlic and chilli. After wilt, add the tomatoes. Mix well and cover fire. Pick up and set aside.

Refrigerate all ingredients that have been fried at room temperature.
Enter all into the blender or a ball of rock.
Blend until semi-soft or mashed.
Add to the pot and heat.
Enter the brown sugar and mix well.
Feeling the resulting sauce, add salt or sugar according to taste if necessary.

* Sambal dish can be prepared a day before meals. Store the sauce in the refrigerator. Heat the sauce before serving. 


To Sup:
Add salt to taste in the chicken stock.
Heat before serving.
Sprinkle chopped parsley and green onions in the soup when served.

To Tempe and Tofu Fry:
2 pieces of tofu - cut into cubes1 packet tempeh - cut into thinA little rice flour.Cooking oil for frying.
Tofu and tempe show up in rice flour and spread over a chicken.Fry until golden.
Way of serving:Serve chicken Penyet, know, Cake, sauce and soup along with salads such as lettuce, tomato and cucumber with white rice.
* Can be a little sour orange perahkan the sauce if you like sour.
Good try.