Monday, January 10, 2011

Herbs Wholemeal Scone

1 cup self raising flour
1 cup wholemeal flour
1/2 tsp baking powder
Pinch of salt
30 gm butter, cut into small pieces
3/4 cup milk
1. Heat oven 200 C, grease baking tray.
2. Sift flour, wholemeal, baking powder and salt into a bowl.
3. Add butter and rub in lightly using your fingerstips.
4. Add in milk and mix with a flat bladed knife to a soft dough
5. Turn dough into a floured surface (use self raising flour). Knead dough briefly and lightly until smooth.
6. Roll dough to  2cm thick and cut into 5cm round or shape you prefer. Glaze with milk.
7. Bake 10-15min or until golden brown. Serve with jam and whipped cream.
milk, extra for glazing.


I will come back with recipe later.

Ayam Masak Nenas Tomato Pedas

1 Whole Chicken - washed and chopped into bite size, season with salt and pepper
1 Small Josephine Pineapple - skinned and cut into bite size
4 Medium Tomatoes - cut into wedges
Grinded ingredients:
5 tbsp grinded chili paste (more if you like it hot)
20 Shallots - blend into paste
1. Heat oil in pan, add in the grinded ingredients and sauteed until the oil separated from the shallot/chili mixture.
2. add in the pineapple, fry for a few minute
3. add in tomatoes stir fry a few second
4. add in the chicken and keep stir fry about 10minutes
5. cover with lid, simmer. Repeat this method until chicken cook through.
6. add salt and seasoning to taste.

Note: I did not add any water, the pineapple and tomatoes will provide the liquid sauce.

Sengkuang with dried shrimps (Yam bean/Jicama)

Easy and simple to cook and yet is delicious.

5 pips Garlic - skinned and chopped
1/4 cup of dried shrimps - soaked and washed
2 medium size Yam Bean - skinned and shredded finely (I used a cleaver to cut)
salt, pepper and seasoning.
1. Heat oil in a wok, add in the garlic and dried shrimps and sauteed
2. Add in the shredded yam bean, stir fry on medium to slow heat.
3. Keep frying and cover with lid alternately until cooked thru.
4. Add in salt, pepper and seasoning to taste, serve.

Note: serve with cooked rice or eat it with Chinese lettuce. I used this as a filling for my baked buns, pau, pie tee and deep fried popia.

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