THE BIG APPLE DONUTS, MIRI

A wide variety of choice for donuts.... NYUMMY... tasty rating 9/10... located at parkson mall, miri...

BREAKING THE FAST; THE ARCH, GADONG

buffet price : $ 9.80 / pax 

RESIPI SUP GEARBOX

Bahan-bahan

1. 1 Batang Kaki Lembu (dipotong 2)

2. 1 kg daging cincang

3. 10 15 ulas bawang kecil

4. 5-7 ulas bawang putih

5. 4-6cm halia

6. 50 - 100 gram jintan kasar

7. 50 - 100 gram jintan halus

8. 50 gram ketumbar

9. 2-3 batang kayu manis

10. 5 biji buah pelaga

11. 7-10 biji cengkih

12. 5- 7 kuntum bunga lawang

13. 10-20 biji lada hitam

14. daun sup (potong jgn terlalu halus)

15. daun bawang (potong jgn terlalu halus)

16. bawang goreng

17. garam (secukup rasa)

Cara memasak

1. Rebus kaki lembu dan daging cincang dan masukkan lada hitam.

2. Kisar jintan manis,jintan kasar,ketumbar,bawang kecil,bawang putih dan halia hingga hancur.

3. Panaskan minyak dan tumiskan kayu manis,buah pelaga,bunga lawang dan cengkih hingga wangi.

4. Kemudian masukkan bahan yang dikisar tadi dan tumis hingga agak garing dan naik bau.

5. Setelah itu masukkan bahan yang ditumis (kalau boleh jangan ambil minyak tumisan kerana tidak mahu sup terlampau berminyak) tadi kedalam periuk dan masukkan garam. Biarkan sehingga daging empuk.

Pastikan air sentiasa cukup dan tambah jika kurang.

6. Bila empuk masukkan daun sup,daun bawang dan bawang goreng.Kacau dan tutup periuk supaya bau wangi tidak hilang.Biarkan seketika.

7. Hidangkan (pastikan kaki lembu@ gearbox sudah empuk).

Resipi taken from here

THE NUTRITION PYRAMID

something to think about during this fasting month... siapa kan diet atu, take a look at the pyramid

RESIPI 26: SIMPLE SIZZLING BEEF STEAK

BAHAN - BAHAN

400gm daging steak

1 biji bawabg besar

1 ulas bawang putih

2 sudu makan sos lada hitam 

PEARASA

2 Sudu makan kicap cair

CARA-CARA MEMASAK

1. Bawang putih di hiris dan di masukkan kedalam bekas mangkuk bersama daging stik tersebut. perap selama 10 min dengan memasukkan 2 sudu makan kicap cair.

2. Hiris bawang besar dan letakkan diatas sizziling pan yang di panaskan.

3. panaskan 2 sudu makan minyak dang goreng stik daging terssebut mengikut kesukaan sendiri. masukkan sos lada hitam tersebut.

4. Setelah stik daging masak mengikut kesukaan anda, alihkan dan letakkan keatas sizziling pan yang telah di panas kan bersama bawang besar. Tambahi sos lada hitam jika anda maukan ianya lebih pedas.

5. Angkat sizziling pan tersebut dan hidangkan.

SELAMAT MENCUBA..... :)

CHEF IDOLS; KYLIE WONG

Kylie Kwong was born into a fourth-generation Australian-Chinese family, in Sydney. She learnt the fundamentals of Cantonese cooking at her mother's side, and then went on to hone her skills with several of Australia's most respected chefs. After working at some of Sydney's finest restaurants - Rockpool, Wockpool and Restaurant Manfredi - Kylie realised her dream of pouring her heart and soul into her own restaurant, billy kwong, in Sydney's Surry Hills. Kylie’s television series, Kylie Kwong: Simply Magic, screens exclusively on The LifeStyle Channel and LifeStyle FOOD. In this eight-part series, Kylie travels to the heart of the country that has inspired all her cooking, to two of the world’s most exciting cities, Hong Kong and Shanghai. There she finds the origins of the recipes her grandmother taught her and finds inspiration for new dishes. Back home in her beautiful Sydney kitchen, Kylie shares her wonderful new cooking ideas with us; showing us how we can simply cook authentic Chinese recipes at home, using ingredients available at any local supermarket. The accompanying cookbook, Simple Chinese Cooking, was published in March 2006 Her first television series Kylie Kwong: Heart and Soul premiered in October 2003 and has since been sold worldwide, as has the accompanying book. Her first book, Kylie Kwong: Recipes and Stories, introduced her family and the food that binds them together. For Kylie, food is both a way of life in the present and a link with the past and her family heritage - especially for her extraordinary great-grandfather Kwong Sue Duk, who was lured to Australia from his ancestral village in China by the promise of gold. As she says ‘…by sharing the experiences of my family, I hope to enhance the understanding and appreciation of Chinese culture, particularly within Australia, and to express my pride in my Chinese heritage.’ Taken from here

OFFICIAL HOMEPAGE MORE INFO HERE

YOUTUBE; HOW TO BAKE CUPCAKES

YOUTUBE; HOW TO MAKE DONUTS

The Sushi FAQ - Sushi Calories and Nutritional Information

Basic Sushi Rolls estimated per entire roll (usually 6 pieces, thinner rolls are sometimes cut into 8), not each piece1
Roll NameHover your mouse over the item name for an ingredient list.	Calories per roll	Fat grams per roll	Total Carb grams per roll	Fiber grams per roll 2	Protein grams per roll	Weight Watchers Points
Avocado Roll	140	5.7	28	5.8	2.1	4.0
California Roll	255	7.0	38	5.8	9.0	6.0
Kappa Maki (cucumber roll)	136	0.0	30	3.5	6.0	3.0
Spicy Tuna Roll	290	11.0	26	3.5	24	7.5
Shrimp Tempura Roll	508	21.0	64	4.5	20	13.0
Salmon & Avocado Roll	304	8.7	42	5.8	13	7.0
Tuna (Maguro) Roll	184	2.0	27	3.5	24	5.0
Eel (Unagi) and avocado Roll	372	17.0	31	5.8	20	9.0
1 These are estimates based on data collected from various restaurants and supermarkets that make their information publicly available. All information on this page is estimated from these data, not absolute as different restaurants may make their rolls differently. 2 Fiber is calculated per roll based on information from the USDA Nutritional Database THIS INFO WAS TAKEN FROM THE SUSHI FAQ.. CLICK THE LINK BELOW

The Sushi FAQ - Sushi Calories and Nutritional Information

RESIPI 25: AYAM PANGGANG PEDAS

BAHAN-BAHAN


3 peha ayam


Bahan Perap:


2 sudu makan sos ikan
1/2 sudu teh serbuk halia
1/2 sudu teh serbuk kari kuning
3 ulas bawang  putih di cincang
2 ulas bawang merah di cincang
1 batang serai di cincang
2 lada besar di cincang
2 sudu jus lemon
1/2 sudu makan gula
1 keping daun limau purut di hiris


CARA-CARA MEMASAK


1. kisar daun limau purut, serai, bawang merah, bawang putih dan cili merah. 
2. kemudiah gaul bahan kisar dengan gula, sos ikan dan jus lemon tersebut. perap selama 25 min.
3. panas kan oven dan set kepada suhu 180c. panggang ayam yang telah diperap tersebut selama 40 min. 
4. Hidangkan.


SELAMAT MENCUBA...

CHOCOLATE FUDGE CAKE

Ingredients

Cake

• 4 Large eggs

• 250g )8oz) unsalted butter, sogtened

• 175g (6oz) soft dark brown sugar

• 60g (2oz) golden syrup

• 60g (2oz) dark chocolate, melted

• 1 teaspoon vanilla extract

• 200g (7oz) self-raising flour

• 30g (1oz) cocoa

• ½ level teaspoon baking powder

• 1 tablespoon water

Frosting

• 300ml (1/2pint) soured cream or crème fraiche

• 400g (14oz) dark chocolate, melted

• 2 x 20cm (8in) round sandwich tins, buttered and base line

Method

1. Set the oven to Gas Mark 5 or 190°C.
2. To make the sponge, put the eggs, butter, brown sugar, golden syrup, melted chocolate and vanilla extract into a large bowl. Sift in the flour, cocoa and baking powder and add the water. Beat with a hand-held electric mixer until smooth.
3. Divide the mixture between the two tins and smooth the tops level. Bake in the centre of the oven for 25-30 minutes, until the cakes feel springy to the touch. Remove the cakes from the oven and leave them to cool in the tins for a few minutes before turning them onto a wire rack to cool completely.
4. To make the frosting, stir the soured cream or crème fraiche into the melted chocolate using a wire whisk. Allow the mixture to cool slightly but not to set.
5. Place one layer of sponge on a plate and spread a generous layer of frosting over it and then place the other sponge on top. Cover the cake completely with the remaining chocolate frosting, swirling it on.
6.  Leave the cake in a cool place for the frosting to set a little before serving.

RECIPE TAKEN FROM HERE

CHICKEN CURRY

Hey peeps... juz wanna share this "SECRET CHICKEN CURRY" recipe from MASTERCHEF AUSTRALIA... wonder why it was labelled SECRET... :) here's the link...

Ingredients

2 tbsp oil
2 medium onions, diced
4 cloves garlic, finely sliced
2cm knob ginger, finely sliced
1 small red chilli, finely sliced
2 tbsp Keen’s curry powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp paprika
½ tsp turmeric
1 x 400g can diced tomatoes
1 x 270ml can coconut cream
1 kg chicken thigh fillet, diced

Method

Prep time: 15 Minutes

Cooking time: 30 – 40 Minutes (Stove Top)

Serves: 6

1. Heat oil over a medium heat then add the onions, garlic, ginger and chilli.

2. Sauté for approx 6-8 minutes or until the onions are soft.

3. Add the Keen’s curry powder, coriander, cumin, paprika and turmeric and cook for a further 2-3 minutes (add a little water if sticking to the bottom of the pan).

4. Stir through tomatoes, coconut cream and chicken then simmer on a low heat for 20 minutes.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.