♥...Buttermilk Fried Chicken Wings...♥

Hi friends, how you all been today? I finally managed to post from my re-formatted notebook today.

It's been quite some time since I last posted my chicken recipe na! So, here is another fried chicken recipe from my kitchen. I used chicken wings, you may sub with other chicken parts.

 

BUTTERMILK FRIED CHICKEN WINGS by love2cook

(A)

• 12 pcs chicken wings ( I separated wings and drumlets)
• 2 garlic cloves ~ finely chopped
• 1 cm ginger ~ finely chopped
• 1 1/4 cups buttermilk
• 1 tsp dried rosemary
• 1 tbsp cayenne powder / chilli powder (optional)
• 1/4 tsp ground blackpepper
• salt

 (B)

• 1 1/4 cups all purpose flour ( add more if needed)
• 1 tsp cayenne powder

• Oil for frying

Method :~

1. Mix ingredients (A) in a large bowl. Cover the bowl with cling wrap and refrigerate for atleast 2 hours.
2. Put ingredients (B) in a ziplock bag. Place few pieces of marinated chicken pieces into the bag, zip and shake well. 
3. Deep fry the chicken pieces in batches and drain on paper towel. 
4. Serve with chilli or tomato ketchup.

I apologize for not visiting you so often as my notebook just recovered from a serious damage. Moreover, my sweetheart is back home. So, it's more time with family than blogging at the moment.

To my new visitors, followers and readers..thank you very much for being here. Wish I could re-pay your every visits soon. Till then, do take care and have a nice day!!!

UPDATE!!! 

THIS RECIPE HAS BEEN FEATURED IN LOCAL FOOD MAGAZINE, SEDAP vol 4: bil 37.

♥...Doughnut / Donut Suria...♥

My notebook crashed and just came up. Goodness...

I'll grab this opportunity to post my doughnuts! Can't type much, hope the screen don't go blue again...
 
Found the recipe at Mamafami's. She always amaze me with her bakes. The recipe looked pretty easy, most importantly..it's eggless! So here it goes..

  

DOUGHNUT / DONUT SURIA

Ingredients :~

(A)
3 cups flour
3 tbsp milk powder
3 tbsp shortening
3 tbsp caster sugar

(B)
200ml lukewarm water
2 tsp instant dry yeast
20ml water ~ extra if needed

Method :~

1. Mix well ingredients B.
2. Pour into ingredients A and knead until a smooth and shiny dough forms.
3. Roll about 1/2cm thickness, cut using doughnut cutter.
4. Leave to proof for 1/2 an hour.
5. Fry in oil over medium heat until golden brown.
6. Drain on paper towel. Coat with icing sugar, melted chocolate or any topping or filling of your choice.

 

♥...Roti Jala / Net or Lacy Crepes...♥

Good Monday and Happy Valentine's Day friends...

So how is your Valentine getting on? Enjoying with your loved ones or busy with work? Hehehe..

Well, I don't celebrate this day coz everyday is like Valentines for me (of course when my Hubby is around! hiksss..) But then I do appreciate this day, atleast people can show their love/ confess/ propose to the person they love. And rose price will hike too. Red roses, gorgeous!

So, get into LOVE!

FYI, my valentine will be returning home this Friday..Yeayyyy! 

Okey back to the menu today, Roti Jala, or in other words Lacy or Net Crepes. A very famous Malaysian delicacy. We just loved it with chicken or mackerel curry. It's always one of our choice for dinner!

To make the Roti Jala, you will need the special mould, a cup with 5 holes underneath. You can also use any ketchup plastic bottles to squeeze and swirl the lace. But there is one bottle which is quite famous among the Malaysian bloggers called Japanese Mayo Bottle.

Thanks to Kak Nor for letting me know about Daiso at IOI Mall Puchong! I grabbed 3 bottles....hehehe! We've been to IOI many times before but always hanged around the old wing...haishhhh! Never knew Daiso and my Hubby's favourite ACE Hardware are at the new wing.

I had some leftover chicken curry and nothing else came to mind but Roti Jala. You must be wondering what is so special with Roti Jala that I'm talking about right? You gotto try it to know the secret!

Okey, let's have a look at the recipe I'm glued to all these while.

ROTI JALA

Ingredients :~

• 2 cups plain flour
• 2 1/2 cups fresh milk ( may sub with thin coconut milk)
• a pinch of salt
• 1 egg ~ beaten
• 1 tsp yellow colouring

Method :~

1. Put all ingredients into blender jug and blend for 2 minutes until smooth. Scrape the sides of the jug once a while to avoid lumps.

 

2. Pour the batter into a bowl. 

3. Place a nonstick pan over a medium heat.
4. Fill the Roti Jala mould with batter and quickly form a lacy pattern over the pan. Move the mould in a circular motion. Leave it for few seconds.
5. Once cooked, turn it over on a plate. (cook only one side)
6. Fold the crepe into quarters or roll and stack up.
7. Repeat the same with rest of the batter.

 Commonly used Roti Jala mould.

Japanese Mayo Bottle from Daiso

I'm no expert in making neat crepes! Hahaha...

Serve with Chicken Curry or any curry of your choice.

Sending my Roti Jala with Chicken Curry to Shaz and Tummy's Muhibbah Malaysian Monday! 

♥...Sicilian Orange Cake...♥

This would be the best orange butter cake I've eaten! Gonna try to sub with lemon the next time...hehe!
 

  
SICILIAN ORANGE CAKE (adapted from Rick Stein's Mediterranean Escape)
Source ~ Ellie from Almost Bourdain

Ingredients :~

• 250 g lightly salted butter, at room temperature, plus extra for greasing
• 250 g caster sugar
• 4 medium eggs
• 1 1/2 tsp finely grated orange zest
• 250 g self raising flour
• 85 ml freshly squeezed orange juice

For the icing:

• 125 g icing sugar 
• 5 tsp freshly squeezed orange juice

Method :~

1. Preheat oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2. Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
3. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
4. Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
5. For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

*** I reduced amount of sugar for the topping. 

DELICIOUS!!! As usual we couldn't wait for the cake to cool completely. Had it warm...

♥...Dulce De Leche & A couple of Awards...♥

I decided to post some awards received from 2 blogmates today. Better do it now, otherwise I'll sure forget. Needless to say how forgetful I am actually...

Before that, check out my Dulce De Leche. There are few ways to make this sweet caramel. I chose to boil unopened cans of sweetened condensed milk for 3 hours! It's only 45 minutes if using pressure cooker. The most important thing to remember while boiling the can is to make sure the water level in pot is always above the can. If you let the pot dry without water, an explosion sure to happen! I used a tall pot, so that I didn't need to add any water during that 3 hours.

DULCE DE LECHE
Boiling method :~
(I made 2 cans at one go)

1. Fill a pot with water. Unwrap a can of sweetened condensed milk. 
2. Place it lying down in the pot. 
3. Cover the pot and start boiling under lowest heat, simmer for 3 hours. Remember you can do it in 45 minutes using a pressure cooker. (Make sure the pot does not boil dry! Add water above the can level).
4. Once done, take out and leave the can to cool. Caution! Do not open while it's still hot!

For oven method:~  Check out David Lebovitz...

Bookmarked a few recipes to try on with the Dulce De Leche...coming soon! Had it with some vanilla ice cream too...ooo yumm!

Feel like dipping your fingers in????

Now moving on with the awards.

First award is from Eat Little, Sleep Sound by Ms Faradean. Thank you so much for the thoughts ya. I apologize for collecting it really late.

 Second award is from Kak Del, Deliah's Deli. Thanks ya kak!

Alright, see you again next time. Take care and enjoy life!

♥...Cream Cheese Orange Souffles...♥

Good Monday friends!!! Still in CNY holiday mood? Hehe...me yes!

Here's a dessert to cheer you all up. Specially for those loves cheese! The preparation, of course takes a little time. But when you have absolutely nothing to do, try on this.

CREAM CHEESE ORANGE SOUFFLES

makes about 4 ramekins

Ingredients :~

Melted butter ~ to grease the ramekins
Caster sugar ~ for dusting the ramekins

125gm cream cheese
30gm caster sugar
2 eggs ~ separate the yolks and egg white
1 tbsp plain flour
250ml warm milk
1 tbsp orange juice
1 tbsp grated orange zest
Icing sugar ~ for dusting

Method :~

1. Grease 4 ramekins/souffles dishes with butter and dust with caster sugar on the bottom and sides. Leave aside.
2. Beat cream cheese, sugar and egg yolks until smooth. Add in the flour and mix well.
3. Combine the warm milk, orange juice and zest together. Whisk the milk mixture into the cream cheese mixture.
4. Transfer to a saucepan and stir constantly over very low heat for 3-5 minutes, or until the mixture thickens slightly. Do not allow the mixture to boil. Leave aside.
5. Now, whip the white egg in a clean, dry bowl until stiff peak. Fold in the whipped white egg into the milk cheese mixture.
6. 
7. Fill the ramekins with 2/3 full of the souffle mixture. Bake at 180C for 15-20 minutes.
8. Dust with icing sugar before serving. Have it either warm or chilled.

♥...Crispy Anchovies, My Favourite...♥

I would regard this dish as number one on my top favourite in simplest food category! Hehehe..

Loved this simple anchovies fry with rice, mixing with some rasam, dhal curry or tairu. Goes well with plain rice porridge too. I'll forget the whole world when having it. Since I don't have any other special dish to share today, why not the anchovies? Hope you don't mind!

CRISPY ANCHOVIES by love2cook

Ingredients :~

• 1 cup cleaned anchovies
• 1 medium sized onion ~ sliced
• 2 garlic cloves ~ chopped
• 1 tsp chilli powder (may add more)
• 1 tbsp oyster sauce (may add more)
• dried chillis (optional)
• cooking oil

Methods :~ 

1. Heat oil in wok, fry anchovies until crispy. Drain on paper towel.
2. Reduce oil in wok and stir fry garlic and onion.
3. Add chilli powder, continue stirring and add oyster sauce. (make sure the heat is low)
4. Lastly, add the fried anchovies. Mix together and dish out immediately.
5. It's that simple!

Happy Weekend!!!

♥...Gong Xi Fa Cai from Love2cook...♥

 Happy Chinese New Year!

May the year of Rabbit brings you lots of good luck, 

joy and happiness!

My special greetings to fellow blogmates celebrating this auspicious day 
~~> Mary Moh, Sonia, Sook, Biren, Ann, Joy, Wendy, Anncoo, Jess, Zoe, Pete, Quay Po, Sook, Tracie Moo, Kimberly, DG, Gert, Tigerfish, Tummy, my silent readers, visitors and to the entire world!

 GONG XI FA CAI!

♥...Banana Cake...♥

Happy February 2011!!! WOW, the year just started and we are in the second month already!

I'm so happy b'coz my dearest Hubby would be returning home this month! Hehehe...only God knows how much we missed him and how bored I am without him...the kids too! *sigh..

Anyways, here's another cake I baked recently. Hey, you must be thinking I'm baking quite often nowadays na...yeah very true! I'm kinda addicted to baking now. Not only I could pack them for my son everyday to school but it also helps me to learn the techniques in baking and thus I wish to bake a cake using my own recipe in near future. Hopefully!!!

I found the Banana Cake recipe from Baking Code by the famous Chef, Alex Goh. I never had enough of his books. He is simply a stunning baker!

So, here you go. I've halved the original recipe and skipped sultanas and walnuts as mentioned.

BANANA CAKE adapted from Banana Cupcake, Baking Code by Alex Goh

Ingredients :~

• 125gm plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 125gm sugar
• 125gm banana 
• pinch of salt
• 50ml milk
• 75ml corn oil
• raisins (x)
• chopped walnut (x)

Method:~

1. Mash banana with salt. 
2. Beat egg and sugar until light and fluffy. Add in the mashed banana. Beat until thick.
3. Add milk and mix well.
4. Mix in flour, baking powder and soda until well combined.
5. Lastly, add oil and mix until well incorporated.
6. Pour into cake tin ( I used loaf tin) and bake at 180C for 25-30 minutes. 

** If you are making cupcakes, add sultanas after oil. Pour the batter into cupcake moulds and sprinkle some chopped walnuts on top and bake.

Simple isn't it. I simply dusted some icing sugar over the cake. Yummyyyyyy!!!

Happily sending this entry to Priya Mahadevan's BEST ‘WESTERN’ DESSERT EVENT