Biskut Mazola

bahan-bahan

3 caw tepung gandum
1 caw gula blend halus atau gula icing
1 caw kacang tanah goreng tanpa minyak - blend halus
1 caw bijan goreng tanpa minyak
1 caw minyak jagung mazola
1/4 butter
2 kuning telur untuk disapukan atas biskut sebelum dimasak
belahan kacang tanah goreng tanpa minyak secukupnya.

cara-cara

gaul rata, tepung, kacang tanah blend, gula, bijan, kemudian gaul lagi dengan minyak jagung mazolla dan uli pula dengan butter, bulat-bulatkan, hias dengan sebelah kacang tanah goreng dan akhir sekali sapukan kuning telur, bakar pada suhu darjah 160C selama 15-25 minit, hidangkan

Udon Goreng

Bahan A
500gm japanese udon noodles or chinese thick noodles
5 bawang putih – basuh, cincang
3 dried shiitake mushroom/cendawan kering hitam – basuh rendam dgn 1 caw air sejuk
300gm isi scallops/kekapis – basuh ketepikan
1/8 kobis – potong serong
2 biji cili hijau - potong
1/2 biji carrot – basuh, potong
minyak untuk menumis secukupnya

Bahan B
2 1/2 sb kicap manis ABC @ kicap pekat (jika guna kicap pekat biasa sila tambah 1 sb gula)
2 sb oyster sauce
1 sb kicap cair jepun
1/2 sk garam
1/4sk lada hitam tumbuk
1sb powder chicken cube

Cara-cara

1. Basuh, rendam cendawan dengan 1 caw air sejuk sahaja bukan air panas , nanti ia liat, ketepikan, bila ia mula lembut gunting cendawan dan letak balik dalam air rendaman tersebut kerana ia diperlukan untuk masak dengan udon.
2. Campurkan, satukan semua bahan B dalam satu mangkuk kacau rata dan ketepikan
3. Panaskan minyak, tumis bawang putih cincang hingga harum dan sedikit kekuningan, masukkan, cendawan 1-2 minit, dikuti kobis, goreng lagi 2-3min, diikuti carrot, diikuti udon, goreng lagi selama 2-3 minit, tuangkan air cendawan goreng hingga udon kering, diikuti scallops, masak hingga scallops mula masak
4. kemudian curahkan semua bahan B, jika perlu tuang air sikit, goreng hingga kering, gaul rata dengan cili hijau, goreng 2-3 minit, tutup api,
5. hidangkan dengan cili padi potong dan sedikit napla, kicap cair dan sedikit perahan air limau kasturi, limau nipis atau lemon

Kekapis Goreng Garam Kunyit

 bahan-bahan
500gm isi scallops/kekapis segar
2 ulas bawang putih - dimayang halus
4cm ketulan halia - dimayang halus memanjang
1 biji bawang besar - dipotong
2 biji cili hijau - dihiris serong memanjang
1/2 biji capsicum kuning - potong
4-5 biji cili padi
1 sb cuka
serbuk kunyit secukupnya
garam secukup rasa
sedikit minyak untuk menumis
sedikit crush lada hitam

cara-cara

basuh scallops, toskan, garam kunyitkan scallops secukup rasa, tuang sedikit minyak, goreng seketika, kuis ketepi kuali, tuang sedikit minyak lagi, tumis bawang putih, halia, bawang besar, cili hijau, capsicum kuning dan cili padi hingga naik bau wangi terus kacau dengan scallops tadi masak hingga kering dan secukup masak, tuang cuka, perasa dengan crush lada hitam, jika perlu perasa balik dengan garam, goreng seketika, hidangkan

Sweet & Sour Prawns

bahan-bahan
300gm isi udang + sedikit garam + sedikit lada hitam, gaul rata kemudian salut dengan tepung jagung, goreng sedikit atas bawah, angkat, ketepikan
1 biji bawang besar - potong
5 biji cili muda - potong
2 ulas bawang putih - dicincang
2 cm halia - dicincang
1 sb oyster sauce
1 sb kicap cair jepun
1 sb soft brown sugar
1/2 caw ketchup tomato/sos tomato
1/2 caw chili sauce/sos cili padi - saya buat sendiri
1 sb madu lebah (optional)
1 sk tepung jagung + sedikit air sedikit black pepper sedikit garam tepung jagung secukupnya untuk salut udang minyak untuk menumis secukupnya
sedikit saseme oil/minyak bijan (optional)
sedikit bijan goreng tanpa minyak (optional)

cara-cara

1. udang + sedikit garam + sedikit lada hitam, gaul rata kemudian salut dengan tepung jagung, goreng sedikit atas bawah, ketepikan
2. tumis bawang putih & halia cincang, hingga naik bau dan sedikit kekuningan
3. curahkan oyster sauce & kicap cair goreng seketika biar ia naik bau sikit,
4. masukkan soft brown sugar & madu , sos tomato & sos cili goreng lagi hingga naik minyak ,
5. masukkan bawang besar masak sedikit layu diikuti cili hijau masak bagi sikit layu,
6. tuangkan sedikit air tepung jagung dengan sedikit air suam secukupnya, masukkan udang yang telah digoreng tadi dengan sedikit sahaja lagi crush black pepper, gaul rata, tuang beberapa titik minyak bijan goreng lagi 1-2 minit, tutup api
7. hidangkan, taburkan sedikit bijan sedia utuk dimakan dengan nasi panas

Salmon Sushi

Raw Fish

Ingredients
fresh fillet raw salmon fish enough for sushi - sliced
wasabi paste - enough for sushi

Konbu or Kelp Stock
Ingredients
20cm konbu /kelp - soak + 3 1/3 cups of water - make konbu stock for rice

Rice
Ingredient (serve 2 or 3)
2 cup rice japanese rice
2 cups konbu stock (use above stock)

Vinegared Dressing For Rice
Ingredients
2 tbsp sugar
1/2 tsp salt
1/4 cups vinegar- then added water (little bit water only)

Method

1. To prepare konbu Kelp Stock, 20cm konbu, wipe konbu with a clean cloth to clean, fill a bold with 3 1/3cups cold water and add the kelp cleaned in, let it stand for about 2 hours in summer and 4 hours in winter or soak konbu in the water for about one hour to make stock, remove the kelp when the stock is ready
2. Wash the rice 30 min prior to cook, and drain on a sieve,
   Put the vinegar, sugar and salt to a small pot, and heat slightly until dissolved , This completes like the vinegar dressing
3. placed the rice and stock into rice cooker, and cook. When cooking is finished, keep the cooker covered and let it stand for about 10 min until the grain are settled.
4. Transfer the rice to a wooden sushi bold moistened with vinegar added water, sprinkle the vinegar dressing all over the rice, Using a flat wooden spoon , toss the rice with horizontal, cutting strokes while cooling the rice with the hand-fan, When tossing is completed, cover the rice with clean cloth moistened with vinegar added water,
5. Tips on tips, I. Use only a sideways cutting motion when mixing the vinegar dressing with rice, otherwise, the rice will become mushy II. Wooden sushi bowls eliminate the excess moisture of cooked rice, and keep the grain firm. III. Used an electric fan if any at home, and set the current of air low and let it swing in order to let the rice exposed to the breeze while mixing the rice. It will facilitate cooling off the rice and result in making tasty and glossy vinegared rice
6. Tips for making rice balls, prepare 1 small besin warm water 25-30C, soke your hand into the water is to prevents rice sticky on your hand, take a small portion vinegared rice put on your plam, press like an oval rice balls, after press the edged of rice with two finger, shape up like a square of your finger size, flatten a little bit, next add a little bit wasabi on the center of the rice as small as1/2 size of raw & dried soya bean, then cover with one slice of raw salmon fish, repeat the same method until finished, serving inside suitable dish and it's ready to serve

Chocolate Chip Cookies

ingredients

62gm butter

120gm soft brown sugar

1 egg

1 tsp essence vanilla

154gm plain flour + 1/2 tsp. bicarbonate soda } sifted

150gm choc-chip

1. preheat microwave oven or oven 180C
2. beat butter & sugar until light & creamy, add egg & vanilla essence, beat a little bit,
3. then add the sifted flour & bicarbonate soda into mixture and
4. add in choc-chip into mixture then mix well
5. shape up the dough like a sausage inside baking paper,
6. cut with knife
7. then shape up again into a small balls then flatten like a coin
8. bake 12-15 minutes or until light golden browned,
9. transfer & cool it down on wire rack