Perfect Crispy Potatoes

Ingredients
* 1/4 cup vegetable oil
* 3 russet potatoes, peeled, and cut into 1/2-inch cubes
* Kosher salt and freshly ground black pepper
* 3 tablespoons water
* 1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Mini OREO Surprise Cupcakes

NGREDIENTS

* 1 (18.25 ounce) package chocolate cake mix
* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 1 egg
* 2 tablespoons sugar
* 48 Mini OREO Bite Size Chocolate Sandwich Cookies
* 1 1/2 cups thawed COOL WHIP Whipped Topping

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DIRECTIONS

1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
2. Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
3. Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.

FOOTNOTES

*Size-Wise: At 24 servings, these are the perfect sweet treat to serve at a party.
* Storage Know-How: Store cupcakes in tightly covered container in refrigerator for up to 3 days.

Baklava Bars

Prep Time: 25 min
Total Time: 2 hours 50 min
Makes: 24 bars













Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey


About Concordance™

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake crust 17 minutes.

Mee Goreng Mamak Pedas ( Fried Spicy Malaysian Noodle)

let's try mee goreng mamak, it's Delicious.. Try first and feel it...



Recently I was craving for Malaysian style fried spicy noodle or mee goreng mamak. Of course, I have to cook this fried noodle myself at home.It's out of question for me to drive to Malaysian restaurant in NYC for 45 minutes just to get a plate of fried spicy mamak mee.Luckily I still have a pack of one pound yellow soft noodle.I also store some fried tofu and sambal belacan in freezer.Just in less than 30 minutes I can fried my own Fried Spicy Mamak Mee to satisfied my craving..Here...I would love to share my simple and quick recipe with you:)
Ingredients:

1 pound soft yellow noodle (blanch with warm water if noodle store in fridge)
1 piece boneless chicken breast,about 500 gm(sliced)
5 cloves fresh garlic,peel and chopped
10 pieces large shrimp,clean and deviened
1 pack fried tofu (cut halves)
100 g Chinese chives
3 large eggs
2 tbsp fried-sambal-belacan or sambal oelek
2 tbsp kicap manis (sweet soy sauce)
1 tbsp soy sauce
1 tbsp chicken bouillon powder
1 stalk scallion,wash and cut 2 inch
some fried shallot for garnishing
2 tbsp oil

ngredients:

1 pound soft yellow noodle (blanch with warm water if noodle store in fridge)
1 piece boneless chicken breast,about 500 gm(sliced)
5 cloves fresh garlic,peel and chopped
10 pieces large shrimp,clean and deviened
1 pack fried tofu (cut halves)
Method:

1:Heat wok or large skillet or wok at medium high heat with oil .When skillet or wok hot enough ,add in eggs,fry as scramble eggs for 2 minutes ,then dish out set aside.Add in garlic,fry garlic until fragrant,then add in sliced chicken and shrimp for 1 minutes.

2:Increase heat to high ,then add in sambal-belacan ,soft yellow noodle,kicap manis,chicken bouillon powder and soy sauce.Mix all ingredients well .Add in scramble eggs ,fried tofu and Chinese chives,keep stirring at high heat for 5 minutes,do not burnt !! Check seasoning to your taste.
3:Add in cut scallion and dish out.Garnish with fried shallot and serve warm.

Recipe Sugar Cookies

Kuih Raya Recipe –

Hi again! Biskut Raya Resepi for today is Sugar Cookies. Oh,you know those pretty cookies that sometimes so pretty you dont wanna eat them? :) This is the perfect cookie recipe for use with your favorite cookie cutters. This is an incredible recipe for holiday and theme cookies, so have fun being creative with these cookies! How about using this kuih raya recipe for making cookies in the shape of ketupat? hehehe... have fun baking! :)

Sugar Cookies
Ingredients

• 1/3 cup butter
• 1/3 cup butter shortening
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• Frostings and candies for decorating if desired

Directions

Preheat oven to 375 degrees. Beat butter and shortening on high speed for 45 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If you can't get all of the flour mixed in with the mixer, then stir in the remaining flour by hand. Divide dough in half. Cover tightly with plastic wrap and chill for 2 hours.

On a lightly floured surface roll half of the dough out to a thickness of 1/8 inch. Cut into desired shapes with cookie cutters and place onto an ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and bottoms are lightly browned. Cool cookies on a wire rack then decorate as desired.

Abok-abok Sagu & Apam Balik

Abok-abok Sagu

Material:
1 kg grated coconut
(already peeled skin)
500g sago seeds
2 tsp fine salt flat Gula Melaka adequately
banana leaf (dilayur)
Lidi adequately
Ways:
1 Wash sago biji.Tapis DAB leave 30 minutes.
2 Wash the sago seeds once lagi.Biarkan filter for 30 minutes.
3 Gaul sago seeds with fine salt and grated coconut.
Put 4 tablespoons of mixture of sago palm seeds on banana leaves. Malacca sugar that has been seeding diracik. Cover with one or two tablespoons mixture of sago palm seed-scar.
5 pin banana leaf with lidi.
6 to steam up steam (20 minutes) or until leaves wilt pisangnya.
Extension:
Sago seeds do not soak, just washed up only for two time.


Apam Balik

Material:
2 cups flour
½ cup sugar
½ camca small soda bicarbonate
1 camca small yellow dye
1 eggs
1 ½ cups water ½ camca small baking powder
1 cup peanut (dimesin) - seeding material
1 canned corn - materials seeding
1 cup sugar - seeding material
Little butter
Ways:
Machines to fluff egg with sugar, add soda, water, baking powder and yellow dye. Machine again until synonymous. Enter the flour and the machine so that it does not bergentel. Take a ladle and pour into the pan then nipiskan. Close the pan briefly. When half cooked, just taburkan material distribution. Masaklah until golden brown.

KUIH KACANG JAHE

Jahe kuih kacang

Material:

* 100 grams of margarine
* 50 grams of butter
* 100 grams of powdered sugar
* 1 1 / 2 Tea sendok instant coffee, dissolved 1 teaspoon hot water
* 1 egg white
* 2 egg yolks
* 200 grams of flour proteins are terigu
* 30 grams of flour cornflour
* 1 / 2 teaspoon baking powder
* 1 tablespoon ground ginger
* 100 grams of beans Mede, rough chopped

Materials:

* 1 / 2 protein
* 100 grams of sugar Palem
* 1 Bubuka sendok the Jahe

Here's how it

1. Preheat oven 160 degrees Celsius.
2. Mix margarine, butter, sugar and flour 30 seconds.
3. Enter the apartment during the egg intact.
4. Add coffee. Mix again.
5. Enter terigu flour, cornmeal, baking powder, and while Jahe diayak Bubuka and mix well.
6. Shape spherical ball very high.
7. Press each circle of chopped walnuts and beans Mede stick in cakes and cake forms.
8. 35 minutes with the oven temperature to 160 degrees Celsius until maturity.
9. After Kue cold does email.
10. Protein Shuffle expands.
11. Enter Jahe Bubuka Palem and sugar gradually until smooth.
12. Fixed glazing on the Kue.
13. Four again .. to maturity

MEE DAGING DELICIOUSE

Mee make quite banal, but the result was delicious. You must use beef bones to get the taste really good. Try.

Hardware

Mee Kuah:
1 kg of beef bones and
300g shrimp wet
1 piece of Talas
4 tablespoons dried chilli kisari
Pumpkin 1 large onion, ground
1 cm ginger, knock on
1 cup powdered peanut sauce (sauce PECAL)

Other materials:
2 bags of yellow mee
1 bunch mustard
2 cup bean sprouts
Wisse, sliced and fried
Kueh shrimp net, chopped
Boiled egg, two parts of divided
Green Chili Orange
sliced onion and parsley
Fried Onions
Sliced lime




Method

Boiled beef with bones and a quantity of water for one hour. Enter kisari chilli, garlic and ginger and boil again. Wash the shrimp and cook it (on the head, tail and skin) removed. After the cooking water shrimp and add the water in the Tuscan stew that bone. Shrimp aside. Enter Talas minced fresh rebuslah destroyed and the meat very tender. Enter the peanut sauce. Salt, sugar and flavor of the flour. If you want to concentrate the sauce, add the peanut sauce powder and a few pieces of biscuits biscuits.

Heat water to boiling in periok. Enter push pasta, beans and mustard. Blanch briefly for two minutes. Serve in bowls and mee lift. Enter the other ingredients and pour the sauce is still hot.







Weight
Serve: 6
Custom made: - --
Preparation time: 10 M
Cooking time: 60 M

Categories
Course> Lunch and snack
Course> Main Dish
Ingredient> Beef and Meat
Ingredient Pasta & Noodles
Miscellaneous> Holiday & Events
More> Kenduri Kendari

Sim

SUCCESSFUL OF CAKE..

Steps to successful cake
1) Read the recipe thoroughly before. Assemble ingredients and equipment before proceeding.
2) Preheat oven to correct temperature, prepared baking trays.
3) No temperature ingredients such as butter and eggs warm.
4) The measure ingredients accurately, do not judge sets of eyes, but you use a standard measuring cup and spoons metric.
5) Presift dry ingredients.
6) Pay attention to good creaming butter and sugar mixture, add eggs and egg yolks slowly.
7) Do not overbeat proteins.
8) Beware of the folding procedure.
9) Or a spoon pours the cake mix into the prepared cake pan, spread evenly into corners and smooth surface.
10) Check the temperature of the oven; avoid opening the oven door until at least two-thirds of the way through cooking.
11) All times are approximate for cakes; cooking time may vary depending on the accuracy of the temperature of the oven and when the cake is put vary.
12) Stand cake in pan for the prescribed time before cooling on wire rack.

TRY IT TODAY!!!

Ketupat and Rendang
The diamond is a type of dumpling from Malaysia, Brunei, Singapore and Indonesia, made of rice, which was wrapped in a cloth bag of palm leaf which is then boiled. When the rice is cooked, the grains expand to fill the bag and start the rice is packed. This method of cooking gives the diamond its characteristic shape and texture of rice dumpling. Continue reading
Mee to trivial, but the result was delicious. You must use cow bones for a feeling which is really beautiful. Try it.
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Recipes from one of my cookbooks, I specifically Indonesia Masakan Istimewa. .
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Simple and delicious.
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Masak @ cooking

Masak-MASAK
Published 16/01/2008 2008ku, Family, Food, Thoughts 11 Comments
Tags: glass, home, orange, yellow, morning kitchen, Mom, Sunray, electric kettle, glass, Mitt, Spices, Jug, stove, tile

2008ku - 16

I do not cook, but I watched the cooking channel. The only "meal" that I can cook is scrambled eggs, hamburgers, French toast and Maggi. Yes, I know that not right? But nothing beats the good old home cooked meals from my mother, sisters and Nadia. Cooked) will call all my favorite food (Ayam kurma, ayam MASAK kicap, Penang laksa, Johor laksa, spaghetti and meatballs, salad and potatoes - to name just a few of them (with some TLC has mixture) and no restaurants or coffee can to the top . Period.

SEE how TO cook DELICIOUS

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MASAK @ COOKING

Perfect Palm Sugar Vehicle No. 3: Kuih Ketayap

Ketayap_4

We're going to go out on a limb (with non-Malaysian, southeast Asian readers) and assert that when it comes to sweets, Malaysia rules in the region. Kuih (a generic word for sweet 'cakes', though there are savory kuih as well) are thick on the streets here; it's difficult to drive (does anyone walk, in Kuala Lumpur?) more than a couple of blocks without running into a sugary something or other.

That said, all kuih are not created equal (nor are kuih vendors). There are two kuih that we simply cannot pass by without stopping to make a purchase: putu piring and kuih ketayap (also known as kuih tayap and kuih dadar).

Ketayap_stall_1

We think we've found an exceptional version of the latter - a sort of pancake tinted green with pandan leaf and rolled around a filling of grated coconut and palm sugar - in Brickfields. The Malay sweet is sold, ironically, from an Indian vegetarian stall. Look past the mounds of curry puffs and various other deep-fried whatchamajiggers to the green, individually wrapped logs.
What places these ketayap a notch or two above the average version is their heavy-duty toastiness.

Usually the palm sugar and grated coconut that stuff a ketayap are fried together, with a knotted pandan leaf, until the sugar starts to melt and the ingredients meld into one. This vendor, by contrast, toasts the coconut on its own, bringing it to a golden brown before adding palm sugar. The only thing more wonderful than grated coconut is toasted grated coconut. These ketayap evince a heady toasted coconut fragrance (you can almost smell the coconut before you taste it) that plays up the natural smokiness of the gula Melaka.

For hardcore fans of these two ingredients (that would be us), it doesn't get much better.

Khui ketayap stall, southern end of Jalan Tun Sambanthan on a corner across from Vidaya Curry House, Brickfields. Daily from about 3pm.

11:32 AM in Kuala Lumpur and Klang Valley | Permalink