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Sunday, January 25, 2015

Ayam Kicap Kerisik/Soy Sauce Chicken with Toasted Coconut

  • 1 medium chicken,cleaned and cut into 12 pieces
  • 1 tbsp black pepper (pounded)
  • 1  tbsp chilli paste
  • 2 tbsp dark soy sauce
  • 2  tbsp sweet soy sauce
  • ½ tbsp oyster sauce
  • ½ tbsp honey, a bit of sugar and salt to taste
  • Mixture of spices(cinnamon stick,cloves,star anise and cardamom)
  • 3 tsbp kerisik/toasted coconut
  • 1 tbsp tamarind juice (optional)
To be pounded:
  • 5 shallots
  • 1 big onion
  • 2 nips garlic
  • 1 in ginger
  • 1/2 in galangal
  • 1 lemongrass
  1. Fry the chicken pieces partially. Mix the chicken with freshly pounded black pepper, 1 tbsp dark soy sauce.Marinate for 30mins.
  2. Heat oil, sauté the spices until aromatic.Then add in chilli paste and sauté further until oil floats on top.
  3. Add in dark soy sauce, chicken pieces and kerisik. Combine all the ingredients with the spices.Add about 1 cup of water and leave to simmer gently.Add in soy sauces,honey, salt and sugar and tamarind juice.Leave to cook until gravy thickens.
  4. Serve with white rice, briyani, tomato rice etc.

Kerisik can be purchased ready made from the market in plastics or bottle in the supermarket.For those who finds it difficult to obtain it, can make it ready made. Check out this site,which gives a good step by step instructions on preparing kerisik : http://www.pickles-and-spices.com/how-to-toast-coconut.html

Tuesday, January 20, 2015

Peanut Butter Mini Cupcakes


  • 1/4 cup Creamy Peanut Butter
  • 2 tablespoons shortening
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup all purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2/3 cup milk
  • 1-1/3 cups (8-oz. pkg.) REESE'S Peanut Butter Cups Minis , divided

  1. Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

  2. Beat peanut butter, shortening, brown sugar and vanilla in medium bowl on medium speed of electric mixer until creamy. Add egg; beat well. Stir together flour, baking powder and salt; add alternately with milk to peanut butter mixture, beating until well blended. Fill muffin cups 3/4 full with batter; lightly press one mini peanut butter cup into center of each batter-filled muffin cup, leaving chocolate partially uncovered by batter.

  3. Bake 12 to 14 minutes or until top springs back when center is lightly touched. Cool in pan on wire rack about 10 minutes. Remove from pan to wire rack; cool completely. Frost with PEANUT BUTTER CREME FROSTING. Garnish each frosted minicake with mini peanut butter cup or mini peanut butter cup half. About 3 dozen minicakes. For the topping I used buttercream.

Source https://www.hersheys.com/

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