Nasi Goreng Ikan Bilis [Red]
Ingredients
Cooked Rice [1day old - left over is fine]
Dried Chili/Chili padi (2 chili padi sliced)
Onion (1 blend / 1 diced)
Garlic
Ginger
belacan (toasted)
Ikan Bilis (Pan-fry)
Ikan Bili Cube
salt/pepper/black pepper
Optional
Eggs (scramble)
Chicken
Methods
Blend dried chili, onion, garlic, ginger, toasted belachan
Heat oil and pan-fry the ikan bilis til crispy and take it out
Use the same oil to saute diced onion and sliced chili padi once soften
Add blended mix cook well.
Add ikan bilis cube, season with salt and pepper.
Add in rice mix well
Add garnish like fried onion, eggs, chicken
Sticky soft dough texture
The end produce - success!!! finally hahhaha
Cookie dipped in milk before going to bed ... yummy!!!
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i omit this)
1/4 cup ground almonds (i omit this)
1/2 cup of your favourite nuts,chopped finely (optional)(i omit this)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks
300g self-raising flour
Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.
Preheat oven to 160C.
To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.
For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.
For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.
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