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