Choco cinamon roll

Ingredients:

1 Package of Dry Yeast
¾ cup of Whole Milk
¼ cup of Granulated Sugar
¼ cup of Water, warmed up
¼ tsp of Vanilla Extract
1 Egg
1 tsp of Salt
¼ cup of Unsalted Butter, melted
4 cups of All Purpose Flour
¼ cup of Melted Butter, to brush over the top before baking

For the Filling,

1/3 cup of Unsalted Butter, at room temperature
¾ cup of Brown Sugar
¼ cup of Granulated Sugar

1/4 cup of choclate convection

1 1/2 Tbsp of Ground Cinnamon

For the Glaze,
1 Tbsp of Butter, at room temperature
1 1/4 cups of Powdered Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk

Cook:

Mix the yeast with hot water, in a large bowl mix sugar and egg, slowly add milk salt and sugar, and vanila, add yeast mixture,  add two cup of flour, mix with dough mixer untill incorporate together nicely, add two more cup of flour, mix for 7 minute untill fluffy and tender. beating gently forming a ball, set asside in a large bowl, grease with vegetable oil, cover with plastic wrap for 45 minutes until double the size.

mix the filling, butter and sugar, cinamon and brown sugar and set asside.

When the dough ready, beat the dough before rolling it into square, about 15'' x 10'' and add the filling, spread all the surface, and roll it tightly. cit the dough, begin from the center cut into two, and each into two again until reaching 14 to 16 pcs. 

Lay the dough facing the cuts ide up, and grease with melted butter, and bake in 200*c for 35 minutes. 

preapare the glaze, by mixing all the ingredients togeteher, whisking it nicely, and glaze it right after the roll finsh baking. 

serve for 14 to 16 pcs

Chiken katsu Don

Ingredients:

1/2 Chicken breast

1 egg

1 cup flour

salt and pepper

1 tsp chilli powder

1 tsp coriander powder

2 clove garlic, grind finely

1 tsp soy souce, preferably kikoman 

1/2 tsp sesame oil

cook: 

Beat the meat until flat and thin, marinate with salt and pepper, chilly powder, coriander, and grease with sesame oil, soy and garlic, leave it for 20 minutes before cooking.

In a bowl, beat the egg, and prepare the flour in seperate dish, dip the marinated chickeninto the egg and the flour after, repeat the process once more. And fry under medium heat untill golden brown. 

serve with steamed rice, garnish with crispy seaweed and chilly powder. 

serve for 1 

Fluffy pancake

Ingredients:
1 cup Flour
3/4 cup Milk
2 tbs butter melted
2 tbs Sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Egg

Mix the egg and milk together. In a different bowl, add flour, baking soda, baking powder and salt, add the dry ingredients to the milk mixture, mix together, add butter. heat the skillet, cook nicely one by one.

Serve: 3 stack.

Brocolly and cheese pie

Ingredients:

Double Pie crust
1 cup pasta, boiled
1 Brocolly, baby brocoly, cut in smaller pieces
1 cup shreded cheddar
3 chicken sausages, chop dice
Oil for stir fry
3 cloves garlic, fine chop
1 tbs coriender powder
1 tbs Chilli powder
1 tbs mustard
Salt and Pepper
3 tbs Flour

Cook:
Stir fry sousages and garlic until fragrant, add pasta inside, mix well, add brocolly, seasond with salt and pepper, coriender, chilly, and cook until incorporated well, set aside.

In a pan, heat the milk, and add flour, stir well, add cheddar cheese, and dijon mustard, stir well, and when its thicken, set asside, and pour into the pasta mixture, mix well.

Add al mixture in pie crust, and cover with another crust,

Bake in 180, for 35 minutes. serve hot.

Serve for 3

Vegetable fried rice

Ingredients:
1/4 chicken, chop dice
1 hand full of vegie (your preference)
1 grab of cilantro, chop
4 cup of steamed rice
2 Eggs
5 clove garlic
2 red chilli, chop
1 thumb ginger, fine chop
Thyme
4 tbs fish Souce
2 tbs Soy Souce
1 round Saus Inggris
Salt and Pepper

Cook:
In a hot oil, fry the chop chicken, seasoned with salt, add the garlic after the chicken cook nicely, add the chillies, and add rice, give a good mix, add the fish souce, soy and saus inggris, add salt and pepper, add in the vegie, and leaf. Give a good mix untill it combined well over high heat.

Make plain omelet for side dish.seasoned with salt and pepper.

Serve for 3

Saute Chicken and Pok Choy

Ingredients:

1/2  half cooked chicken, cut in 4
Hand full of pok choy
5 cloves garlic, break
1 thumb ginger, grind
3 round soy souce (salty)
Salt and pepper
2 pc. Red chilli, chop
2 tbs water

Fry the chicken untill it cooked, seasoned with salt and pepper. Set asside.

Saute the garlic and veggie and add water, add ginger, add soy souce cook fast, and add red chillis. Serve the vegie below and add the chicken on top.

Serve for 2

Chicken Teriyaki

Ingredients:

1/2 chicken (half cooked), cut in 4

6 cloves garlic
1/2 Onion slice thinly, long slice
2 round teriyaki souce
Salt and Pepper
1 tsp Chilli Powder
Generous amount of oil for frying
Ginger, thumb size, slice thinly, long

Cook:
Heat oil in a pan, add in onion, and chicken, cook until the onion browning in color, add garlic and ginger, stir nicely until fragrant,  add in teriyaki souce, salt and pepper, stir nicely, and its ready to serve.

Serve for 2

 

Chicken Cap Cay Rice

Ingredients:

 2 cup cooked white rice
1/4 sliced chicken (half cooked)
1 pc Carrot
6 lembar sawi hijau
6 lembar sawi putih
2 Eggs
2 tbs corn starche
1 1/2 cup water
3 cloves garlic
3 cloves onion

10 drops Fish souce

1 round soy souce ( salty)

1 round oyster souce

butter for frying 

Cook:

Rice: in a pan, saute the garlic add butter and add rice, clear half side of the pan, and add in the egg, fry the egg stirring it nicely before mixing it with the rice. Then mix all together until slightly yellowish. Set asside.

Capcay: in a pan, saute garlic and cloves, until fragrant, add in all the vegies, add water, and let it simmer, add in salt and pepper, 10 drops of fish souce, 1 round of soy souce, 1 round of oyster souce. Add corn starct, stir until thicken, and its ready to pour on the rice, or seperately.

Baked Tomato Pasta

Ingredients:

1/2 cup tomato puree
1 cup pasta
1/2 pc Zucini, slice thinly
1/2 pc Eggplant, slice thinly
1/2 cup permesan cheese
1/2 cup button mushroom
Salt and pepper
Olive Oil

Cook:
Bring pasta to boil. In a baking dish, layer zucini and eggplant in the bottom, dress with olive oil, salt and pepper. Add half  boiled pasta on the top of the zucini and eggplant, layer the permesan after, add a layer of pasta again, and cover it by the potato puree. Give salt and pepper. Baked for 15 minutes in 150 degrees.

Serve for 2.

Strawberry yogurt trifle

Ingredients:

1 cup Good time cookies
1 cup greek yogurt, Plain
3 strawberies, cut half vertically
1 tbs icing sugar
1 tsp vanilla powder

Cook:
Break the cookies into small crumbs, set aside. 

In a bowl, mix the yogurt and icing sugar and vanila.

Place the coockie crumbs at the bottom and layer with yogurt, add another layer of crumbs, and finish it with a layer of yogurt, top it of with strawberry.

keep it refrigerated for more than 3 hours. serve for 6 small cups.

Chicken Curry

Ingredients:

1/3 Chiken Cut medium size
1 large Tahu putih chop medium size
1 big potato, cut medium size
3 tbs Curry paste
1 1/2 Cup water
1/2 Cup coconut milk
1 tsp Chilly powder
1 tsp salt
1 tbs bawang goreng

Cook:

fry the chicken in fry pan with 2 tbs of oil just to get the good color of golden brown, and pour in the curry paste, saute until fragrance, add water and coconut milk, stir gently until incorporate well, add potato, chilly powder and salt. Let it cook until its thicken, about 30 minutes in low medium heat. Add some water gradually until the chicken cook perfectly. Add bawang goreng for garnish and taste.

Moist banana loaf

Ingredients:

1 1/2 cup Raising Flour
 1 cup Sugar
2 Eggs
1/4 cup Milk
1/2 cup Butter
1 tsp Baking Soda
1 Cup of mashed banana (2-3 bananas)
1 tsp vanila powder

Cook:
Stir Sugar and butter until crumbled, add egg and Flour that have been mix with baking soda, mix using mixer, add Milk, and vanila. Mix until incorporated well. Add in the banana, using spatula stir the mixture well. Add into loaf tray. Bake for 60 minutes on 180•C.

Garnish: place chop banana, add granulared sugar on the top, and burn until caramelized.(optional)

Cream Choco Pie

ingredients:

10 pc baked mini pie crust
1 2/3 cup water
1 can condensed milk (white)
3 tbs corn startch
5 tbs cocoa powder
3 Egg Yolk
2 tbs butter
1 tsp Vanila

Cook:
In a bowl, stir water and cocoa powder and cornstartch until well mix, add Milk. Heat the mixture on a medium heat, stir well, add vanila, stir well untill thick, add butter and set aside.

Cool off the mixture by gently stiriing it. Set aside by covering it with plastic wrap touching the surface. Wait for 40 minutes before pouring the mixture into the pie crust.

Refrigarate for 1 day to have a clean smooth choco pie.

Serve for 10 mini pie