Enak Rasa Dari Dapur Kim

Grilled Chicken Shawarma Kebabs

Recipe sourced: www.skinnytaste.com
Ingredients:-
1 pound (2) boneless, skinless chicken thighs
1 tbsp extra virgin olive oil
Juice from 1 medium lemon
3 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp curry powder
1/8 tsp cinnamon
Pinch of red pepper flakes
1 tsp kosher salt
Freshly ground black pepper, to taste
I added red/yellow capsicums

Method:-

Cut the chicken thighs into 1" pieces.

In a medium bowl, combine olive oil and lemon juice. Whisk until combined.

Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.

Pour the marinade over the chicken making sure it evenly coat. Refrigerate and marinate for at least 30 minutes, up to overnight. Overnight is the best.

Preheat an outdoor grill or indoor grill pan to medium low heat.

Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.

Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the centre, about 15 to 18 minutes.

Serve with salad.

Lemon Vinaigrette

Recipe sourced: downshiftology.com
Ingredients:-
1/3 cup olive oil
2 large lemons, juiced (approx 1/3 cup juice)
1 tsp Dijon Mustard
1/2 tsp honey or maple syrup
1 - 2 garlic cloves, minced
Salt and Pepper to taste

Method:-
Add all of the ingredients to a small bowl and whisk together.

Note:

This lemon vinaigrette will last for up to 1 week in the fridge and in a sealed container (though it may lose some of it's bright flavor over time).

Crab With Scallion & Ginger

Recipe sourced: Ulla, Goldilocksfindsmanhattan.com
Ingredients:-
Crabs, cleaned and halved
1/2 cup corn flour or potato starch, enough to coat the crabs generously
Sea salt to season the crab after they have been dredged
1 cup oil
5 scallions, tops and bottoms removed and sliced in half then cut into fours
2 - 1" pieces of ginger, julienned
5 small cloves of garlic, minced
About two tablespoons of sherry, rice wine or dry vermouth, used rice wine
About two tablespoons of soy sauce

Method:-

Clean the crabs, halved them and gently crushed the claws so that they would be easier to eat.

Dredged them heavily in potato/corn flour and salted with sea salt.

In a smoking hot wok fried them, making sure it did not crowd them.

Flipping them over twice and make sure cooked through.

After done, let them rest while cut the ginger, garlic and scallions.

Emptied the wok of the oil and added a few tablespoons back.

Then added the scallions, ginger and garlic.

When they became fragrant added the rice wine and soy sauce.

Add the crabs back into the wok and tossed them until they were completely incorporated into the sauce.

Serve with plain rice.

Simple Salad & Grilled Harissa Corn

Bahan-bahan:-
Jagung bersihkan
Pes Harissa secukupnya
Sedikit minyak zaitun

Caranya:
Sapukan pes Harissa dan minyak zaitun pada jagung.
Panggang dengan menggunak air fryer.
Setelah masak, angkat dan tabur sedikit garam laut halus.

Princess Beancurd

Recipe sourced: Chef Patsie
Ingredients A:
4 tubes Japanese egg bean curd
150g shelled prawns, minced, used chicken
1 tbsp chopped carrot
1 tbsp diced spring onion
1 tbsp chopped coriander
1 egg, beaten
1/2 tsp sugar
1 tsp sesame oil
1 tbsp corn flour
Salt and pepper to taste

Ingredients B:-

2 tbsp corn flour
2 tbsp plain flour
2 tbsp rice flour
1 tsp baking powder
1 tsp baking soda, used 1/8 tsp baking soda
3 tbsp oil
Some water (add as needed)

Utensil:-
7" square baking tray
Plastic sheet (enough to cover baking tray)

Method:
Princess Bean Curd:-

Cut bean curd into pieces and mash with a cleaver until fine.

Mix bean curd with the rest of the ingredients A well and set aside.

Lay a piece of plastic sheet on a baking tray.

Pour in the mixture (Method 2) and spread evenly.

Put the tray in a steamer and steam over medium heat for 10 minutes. Remove.

Allow bean curd to completely and keep in the refrigerator for 30 minutes.

Remove and cut into pieces.

Batter:-

Combine ingredients B in a bowl and stir until well incorporated.

Heat oil for deep frying in a wok.

Coat bean curd evenly with batter and deep fry until golden brown.

Remove and drain.

Roti Madu Biji Bunga Matahari

Panasonic Model SD-P104 ~ Pilihan Menu 1 atau 3
Bahan-bahan:

250g tepung gluten tinggi
15g mentega
2 tbsp gula pasir (guna 1 1/2 tbsp)
1 tbsp susu serbuk
1 tsp garam
1 sudu besar madu
180ml air * kurangkan ke 10ml bila suhu bilik melebihi 25C (guna 170ml)
1 tsp yis kering segera
20g biji bunga matahari

Caranya:
Masukkan kesemua bahan-bahan ke dalam breadmaker, kecuali yis letak di tempat compartment yis.
Tunggu hingga masak. Sejukkan di redai sebelum dipotong.
Rasa roti yang lembut dan bahagian berkerak yang best.