** Taken from Kuali.com
Ingredients
# 250g chicken breast meat, cubed
# 10 dried chillies, seeded and halved
# 1 onion, quartered
# 1/2 green capsicum, cubed
# 100g cashewnuts, deep-fried
# 2 tbsp oil
Marinade for chicken:
# 1/2 tbsp light soy sauce
# 1/2 tsp sugar
# 1/4 tsp pepper
# 1/2 tbsp sesame oil
# 1/2 an egg white
Sauce (combine):
# 1 tbsp Premium oyster sauce
# 1 tbsp light soy sauce
# 1/2 tbsp Worcestershire sauce
# 1 tsp cooking wine
# 1/2 tsp sugar or to taste
# 1 tsp sesame oil
# 1/4 tsp salt or to taste
# 1/2 tsp dark soy sauce
# 2 tbsp water
Thickening (combine):
# 1/2 tsp corn flour
# 1 tbsp water
Method
Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.
Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.
Friday, May 26, 2006
Friday, May 05, 2006
Oreo CheeseCake
Oreo CheeseCake
IngredientsFor the base:
200g Oreo biscuits (cream removed, leaving only the biscuit), finely crushed
100g chocolate sponge cake, mashed
60g butter, meltedFor the topping:
500g cream cheese, at room temperature
Finely grated rind of 1 lemon
65g butter, at room temperature
100g castor sugar
Juice of 1 lemon
3 tsp gelatine
1 1/4 cups whipping cream, whipped until just stiff
50g Oreo biscuits (cream removed), crushed coarsely
Method
Lightly grease a 20cm spring form pan.
Melt butter in a small container on power medium high for five to 10 seconds in a microwave oven.
Mix melted butter, biscuit crumbs and chocolate sponge cake until evenly mixed.
Transfer mixture into the spring form pan; spread evenly.
Use a flat-bottomed glass and press mixture evenly over the base.
Refrigerate for 30 minutes or until firm.
Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.
Mix lemon juice and gelatine in the microwave oven. Heat on power high for 30 seconds, uncovered.
Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.
Gently fold whipped cream into cream cheese mixture.
Stir in biscuit crumbs and pour mixture into a prepared cake tin.
Refrigerate for at least three to four hours or until set.
To remove, run a knife around the inside of the tin and turn cheesecake out onto a serving dish.
* tak penah cuba, tapi macam sedap jer...
IngredientsFor the base:
200g Oreo biscuits (cream removed, leaving only the biscuit), finely crushed
100g chocolate sponge cake, mashed
60g butter, meltedFor the topping:
500g cream cheese, at room temperature
Finely grated rind of 1 lemon
65g butter, at room temperature
100g castor sugar
Juice of 1 lemon
3 tsp gelatine
1 1/4 cups whipping cream, whipped until just stiff
50g Oreo biscuits (cream removed), crushed coarsely
Method
Lightly grease a 20cm spring form pan.
Melt butter in a small container on power medium high for five to 10 seconds in a microwave oven.
Mix melted butter, biscuit crumbs and chocolate sponge cake until evenly mixed.
Transfer mixture into the spring form pan; spread evenly.
Use a flat-bottomed glass and press mixture evenly over the base.
Refrigerate for 30 minutes or until firm.
Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.
Mix lemon juice and gelatine in the microwave oven. Heat on power high for 30 seconds, uncovered.
Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.
Gently fold whipped cream into cream cheese mixture.
Stir in biscuit crumbs and pour mixture into a prepared cake tin.
Refrigerate for at least three to four hours or until set.
To remove, run a knife around the inside of the tin and turn cheesecake out onto a serving dish.
* tak penah cuba, tapi macam sedap jer...
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