FORTUNE COOKIES

FORTUNE COOKIES

Ingredient:

• Butter
• Confectionary Sugar
• 1 Egg without Egg Yolk
• Vanilla Essence
• Salt
• All-purpose Flour

Methods


Step 1:

Preheat your oven about 180 Degree Celsius (375 Fahrenheit) and grease 2 small baking pans.

Step 2:

In a small pan, heat 2 tablespoon of butter over low heat until the butter melts. Off the heat and whisk 1 quarter cup of Confectionary Sugar and add in 1 egg white, 1 teaspoon of Vanilla Essence and a pinch of salt.

Step 3:

Put in 1 quarter of all-purpose flour and mix the ingredient into a batter until smooth. Drop about 1 tablespoon of the batter onto the cookie sheet and from the back of the spoon, spread the batter evenly to form a 3 inch round.

Step 4:

Repeat the steps with another teaspoon of the batter that at least 4 inch away from the first one and bake the cookie until lightly golden brown for 4 minutes.

Step 5:

The secret to shaping the fortune cookies are to bake them 2 at the time so you have the time to fold them quickly while they are still hot

Step 6:

Place the fortune over the hot cookie, fold the cookie in half to form a semi-circle and press the edges together and quickly fold the semi circle over a small bowl to create the fortune cookie shape.

Step 7:

After folding the cookies, let them cool it on a wire rack and it's ready to serve!



Picture source: http://www.honestcooking.com

Heavenly Bakes

Vanilla Cookies

Ingredient:

• Plain Flour
• Vanilla Essence
• Butter
• 2 Eggs
• Sugar
• Salt

Methods:

Step 1:

Preheat your oven to 160 Degree Celsius (350 Fahrenheit)

Step 2:

Add in 250 gram of butter into the mixing bowl and mix the butter well till it's soften. Next, add in 200 grams of sugar, a pinch of salt together wit the soften butter and mix them together.

Step 3:

Add in 1 tablespoon of Vanilla Essence, 300 grams of flour and 1 egg to into the mixing bowl. Mix all of the ingredient together till it forms a dough.

Step 4:

Divide the dough into 3 pieces and wrap the dough with a cling wrap individually and leave the dough in the fridge for 2 hours.

Step 5:

After letting the dough chilling for 2 hours, remove the dough from the fridge to soften it (due to the dough temperature frozen in the fridge). Remove the plastic cling wrap and take a roller and roll the dough evenly.

Step 6:

Once your cookie dough is flatten evenly, you can get any sort of cookie cutters of any shapes you like and cut out the shape of the cookie dough. Get a grease proof baking pan and place your cookies on it. After laying out your cookies on the baking pan, get ready to put your cookies to bake into the oven for 20 minutes or until golden brown.

Step 7:

After baking your cookies, remove your cookies from the oven and leave it to cool.


NOTE TO REMEMBER!

DO NOT USE ELECTRIC OVEN as it will burn your cookies. You can alternatively bake your cookies in a Convection Oven if you do not have a gas oven

photo source: http://www.cookinglight.com

ALL THINGS FISHY!!!

Grilled/Baked Salmon with Potato Sticks

Ingredients:

• Salmon steak (fresh with skin intact)
• Russet Potato
• Olive Oil
• Honey (original)
• Lemon
• Sugar

Methods

Step 1:

Cut Salmon steak into two pieces (leave the extra piece in the fridge) and marinate the Salmon with just Salt for 1 hour in the fridge in cling wrap.

Step 2:

When the salmon is still in the marinating process, washed off the dry mud on the Russet Potato and cut the potato in shoestring/wedge style. Prepare a bowl of water for the potato and add in 1 teaspoon of salt. Leave it for 7 minutes.

Step 3:

While both the Salmon and the Potato are in marinating process, you can start to prepare the Honey Lemon sauce. Scoop out 1 tablespoon of Honey, squeeze 1 tablespoon of lemon juice and 1 teaspoon of sugar and mix them all together. As Honey is thick, mix the ingredient for the sauce till it become like liquid.

Step 4:

Preheat the frying pan with Olive Oil for 1 minute. Unwrap the Salmon and put into the frying pan. Grill the salmon till lightly golden brown. Remove the Salmon from the pan and leave it to cool.

Step 5:

Next, drain away the water from the potato and put in the potato stick/wedges into the frying pan and pan-grill for 5 minutes till golden brown. Once the potatoes is pan-grilled to golden brown, reheat the salmon by putting into the frying pan with the potato stick/wedges for 20 seconds.

Step 6:

Arrange the Salmon and potato stick/wedges on the plate. Add your freshly-made Honey-Lemon Sauce. It's optional if you want to garnish with some sliced cherry tomatoes and Parsley Flakes (dry or fresh). Taa-daa!! There is your Grill/Baked Salmon with Potato Sticks!

TIRAMISU

Tiramisu

Ingredients:

• 1 thin sponge cake
• 1 tbsp. Instant Coffee powder (preferred Vietnamese coffee powder)
• 1/4 cup almond liqueur (advisable not to put if mend for halal)
• 8 to 10 lady finger (biscuit)
• Cocoa powder to taste (sifted)

Cream Filling

• 12gram Gelatin
• 150ml Fresh Milk
• 100gram Sugar
• 1/4 tsp Salt
• 3 egg yolks
• 300gram Mascarpone Cheese
• 500gram Whipped Cream
• Seasoning
• 100 sugar
• 1/2 cup Water
• 1/2 Cup Orange Liquer (advisable not to put if mend for halal)

Methods


Step 1:

Cream Filling:

Soften Gelatin sheet in a bowl of ice water till its soften. Remove Gelatin Sheet and drain. Heat Gelatin over hot water till Gelatin sheet melted.

Step 2:

Bring fresh Milk to boil, then stir in Sugar, salt and egg yolks together and add in the melted Gelatin. Allow the mixture to cool over a basin of ice water.

Step 3:

Blend Mascarpone Cheese in mixing bowl till Cheese is soft, smooth and not lumpy. Stir in the mixture from step 2 followed by Whipped Cream.

Step 4:

Line the 11"9"2 baking tin with cling wrap. Pour in 1/3 cream filling and level surface.

Step 5:

Mix the seasoning together.
Combine 70ml of seasoning with instant coffee powder, almond liqueur and 100ml boiling water to make the syrup.

Step 6:

Dip the lady finger biscuit in the syrup and arrange in baking tray. Spread another layer of cream filling (repeat the steps) and top with layered cake Refrigerate till solidified.

Step 7:

Remove Tiramisu and sift cocoa powder evenly onto the surface and you are ready to serve your guest!



NOTE TO REMEMBER:

For STEP 6, Refrigerate for 24 hours before sifting the cocoa powder for a better taste.

BUTTER CHICKEN AGLIO OLIO

 

Butter Chicken Aglio Olio

Ingredients:

• 1 serving of Pasta
• 1/2 cup slice of Chicken Breast meat
• 4 to 6 tablespoon of Olive Oil
• 3 Chilli Padi (cut)
• 10gm Salted Butter
• 2 Clove minced garlic

Method

Step 1:

Boil about 2 large bowls of water under large fire for 5 to 10 minutes in a cooking pot. After water is boiled, put the pasta and add a tablespoon of Olive Oil and 1/2 teaspoon of salt to enhance the taste of the pasta.

Step 2:

Drain off the water and leave your pasta to cool. Take out your ingredient from your fridge and get your hands of the frying pan to start cooking!

Step 3:

Preheat your frying pan and put in the butter till it melts. Once butter is melted, add in the sliced chicken breast meat and pan fry till golden brown.

Step 4:

After meat is cooked, add in 2.5 tablespoon of Olive Oil and minced Garlic and stir fry. Remember not to burn your minced garlic and add in your pasta, mix and pan fry everything together. If the pasta seems to be too dry, add in about 1 tablespoon, lesser or more according to your liking and diet. Finally add in about 1 teaspoon (or more according to your liking).

Step 5:

IT'S THE FINAL STEP! Arrange your pasta and add some garnishing like parsley Flakes (dry or fresh) and it's ready to served!!

 

 

 

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