Quickie

Pepperoni Pizza Puff again???!!! ... This is my 3rd attempt and it looked much better then the first 2.  This batch I make for my lil cousin, anggah ... since we are going to the mosque on sat morning ... i decided to wake up slightly early to do it. It's so simple it took less den 30mins. Baking time is abt 15 to 17mins only and  for this batch u can get abt 23 to 24 pcs. Do try it ok, its easy and fast ... nice for munchies and tea snacks =D ... good luck and have fun ... here's the recipe.

Source: Kirbie's Cravings

Tea Session with the ladies

2nd day of CNY. No visiting ... decided to do housework and other 'stuff''. Invited my 2 galfwens over to 'play' in my lil pink kitchen.  We decided on CHURROS and the Pepperoni Pizza Puffs. While our hubbies wen for Friday prayers, the wives were busy in the kitchen.  We had fun. Yana is very good at free hand =D. and thank Liz for her weighing machine =D. 

After all the cooking we joined the hubbies at Liz's crib sharing and enjoying our food AND watched tv.

Source: Kirbie's Cravings and Life Style Food

Churros - without Cinnamon Sugar

I wanted to try this recipe since last year ... I finally took the courage to make these babies ... 1st attempt was quite orite ... I omit the cinnamon sugar cos my ibu dun quite like it lar ... probably in future wen i do these babies again i will coat it with cinnamon sugar.  Recipe taken from Life Style Food.

Serves 4 to 6

For the churros:

• 50g caster sugar
• 2 teaspoons ground cinnamon
• 125g plain flour
• 1 teaspoon baking powder
• 1 x 15ml tablespoon olive oil
• 250ml freshly boiled water
• approx. 500ml corn (or vegetable) oil, for deep-frying

For the thick chocolate sauce

• 100g good-quality dark chocolate
• 25g milk chocolate
• 1 x 15ml tablespoon golden syrup
• 150ml double cream

Methods:

1. Mix the sugar and cinnamon for the churros in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later.
2. Melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together and take off the heat and leave in a warm place.
3. To make the churros, put the flour into a bowl and stir in the baking powder then beat in the olive oil and 250ml freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up.
4. Heat the oil for frying in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and if it sizzles and browns in about 30 seconds, the oil’s hot enough; or if you’re using an electric deep-fat fryer or otherwise have the means to check the temperature, it should be at 170°C. Keep a watchful eye on your hot oil pan at all times.
5. When you are ready, load up a piping bag with a large star-shaped nozzle (8mm) and fill with the churros dough. Squeeze short lengths (approx. 4–5cm) of dough into the hot oil, snipping them off with a pair of scissors as you go. I love the squidgy feel of this.
6. Cook about 3 or 4 at a time and, once they turn a rich golden brown, fish them out of the oil with a slotted spoon or spatula or with tongs onto a baking sheet lined with some kitchen roll. To keep the cooked churros warm while you fry the remaining dough, transfer them, after blotting with kitchen roll, to a parchment-lined baking sheet and hold in a low oven (100°C/gas mark ¼). Even if you let them sit out of the oven, they do need 5–10 minutes to rest before you eat them, to allow them to set inside.
7. Toss all the hot churros into the sugar and cinnamon and shake them about to get a good covering, just before serving.
8. Once you have finished making the churros, pour the chocolate sauce into individual pots (to avoid the double-dipping dilemma) and dip’n’dunk away.

Note - This makes 16 churros, which should be enough for 4-6 people.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Nasi Goreng Ikan Bilis

Yeah!!! Friday finally here ... yippiedooodeeey... NOT ... today things doesn't go my way and I hate it went it happened. Today not in a mood to cook ar so something fast and simple for dinner ...

Do let me noe if u need the recipe, if not ... tak ya eh? hee hee

Pizza-John?!

The plan was ... to cook bistik ... but a lot of stuff out of stock oleidie ... Lunch time I wen to Hong Lim temp market to get ginger, galangal, lemongrass, peas, tomato puree...... but oni ginger is available =S .... wen to Rivervale Plaza after work .... not much there too haiz ... so .. I ask ... you wan roti john or pizza???! ... and our PizzaJohn is born ... wakakaaka ... *lame*

Ingredients:

Bottom: Pizza Dough - Square Bread - French Loaf [watever u like]

Topping:

500g minced beef (if u wish to use other meat also can)

1 large red onion (diced)

2 to 3cm of ginger (minced)

4 to 5 cloves of garlic (minced)

salt and pepper/black pepper to taste

2 tbsp of oil/EVOO

Cheese

optional

**blended chili (with or without up to u)

sliced mushroom/diced tomato/diced capsicum/pepperoni ... the list goes on ...

in short ... u put watever u like lar ok.

Method:

Saute garlic then ginger den onion until swell.

Add in the minced meat, stir until all the meat change colour

Season with Salt and Pepper.

**If you wan it spicy this is the time to add blended chili 

(goreng sampai chili garing) 

**If u put chili den add in abt 2tbp of tomato sauce

Once the meat mixture is dry and cook through, off the heat

Add all the optional ingredients like mushroom, capsicum ..(mix well).. if dowan den dun need

Put a bit of topping on bread (of ur choice/pizza dough)

Top with cheese (I use shredded cheddar and Mozzarella)

Bake it with top this only once the cheese melted can take it out

(Use toaster oven is better but I dun have so i use oven with 175C top heat only)

I story abit ok (with my broken english). The first time I tried this recipe wen i was in sec 2 ... dat was 14yrs ago. This recipe has gone through alot of modification. Wen I was in school the recipe is very simple. Diced onion, minced meat, salt and pepper ONLY (shepherd's pie filling)... den it evolve ... hee hee ... I mix here mix there ... trial and error until I am satisfied with this recipe. This recipe is flexible can use it as a base for fried rice (which I intend to later today), or as popiah filling, or puff filling, or tart topping ...