Ingredients
Pastry1 cup plain flour
½ cup self-raising flour
¼ cup corn flour
½ cup caster sugar
90g butter, roughly chopped
1 egg yolk
¼ cup iced water
Friday, November 4, 2011
SAS Steven's Apple Stack
1 cup plain flour
½ cup self-raising flour
¼ cup corn flour
½ cup caster sugar
90g butter, roughly chopped
1 egg yolk
¼ cup iced water
Kangaroo Damper with Caramelised Onions, Beetroot and Tomatoes
Ingredients
Damper4 cups self-raising flour, sifted, plus extra for dusting
1 teaspoon salt
1 tablespoon melted butter, plus extra for greasing
1 tablespoon golden syrup
1 ½ cups milk or water at room temperature
French Brioche with Rhubarb Coulis and Choc Orange Ricotta and Alpukat Beating
Ingredients
Rhubarb coulis1 cup rhubarb, washed and chopped
2 tablespoons brown sugar
1 tablespoon water
Honey Goats’ Cheese Doughnuts
Ingredients
Doughnuts1 egg
1 cup milk
1 ¾ cups self raising flour
Vegetable oil, for shallow frying
Zac’s Breakfast Tasting Plate
Ingredients
Hollandaise sauce2 free range eggs, separated
100g unsalted butter, clarified
2 tablespoons white vinegar
Herb Crusted Lamb Cutlets with Wholegrain Mustard and Cream Sauce and Root Vegetables
Ingredients
Cutlets1 rack lamb, separated into cutlets, seasoned
100g Plain flour
3 eggs
3 slices bread, processed into crumbs
30g capers, chopped finely
1 tablespoon parsley, finely chopped
Pancake Stack with Fresh Berries and Chocolate Sauce
Ingredients
Stewed rhubarb1 bunch rhubarb, chopped into 4cm lengths
1/2 teaspoon vanilla paste
2 tablespoons honey
Pinch of cinnamon
Juice of one orange
Golden Seafood Curry
Ingredients
Yellow curry paste1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 long red chillies
1 teaspoon turmeric, grated
Chicken Massaman Curry with Cinnamon and Star Anise Infused Jasmine Rice
Ingredients
Curry paste
3 long red chillies
1 teaspoon soy sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
Mango Cheesecake with Coconut Tapioca
Ingredients
Vegetable oil for greasingCheesecake filling
1 mango (about 375g), flesh roughly chopped
250g cream cheese, at room temperature, chopped
40g caster sugar
2 gelatin leaves, gold strength
2 teaspoons lime juice
Gumbo with Crab, Prawn, Snapper and Sausage
Ingredients
1 whole raw mud crab5 raw prawns. Peel 4 and reserve heads and shells, keep 1 whole
1 tablespoon olive oil
600ml chicken stock
70g spiced sausage, diced
1 ½ tablespoons plain flour
½ brown onion, diced
¼ green capsicum, diced
Local Fish and Seasonal Vegetable Carpaccio
Ingredients
Carpaccio125g sashimi grade salmon fillet
125g sashimi grade white fish fillet
Juice of one lime
Green Curry Risotto with Salmon
Ingredients
Salmon1/3 cup soy sauce
1/3 cup lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
4 x 150g salmon fillets
Sunday, March 1, 2009
Abon chicken wrap!
Ingredient wrap (bread skin)
200 gr whole-wheat
11 gr permifan
100 ml nail warm water
1 1/2 oil tablespoon olive or frying oil
Salt sufficient
Extra whole-wheat for bread batter
Manner makes wrap:
1. Prepare concave formed place then inserts whole-wheat with made hole form menengahnya, insert warm water yg beforehand mixed with fermipan, salt and oil olive or frying oil, uleni until batter be flat and can be formed to be bread. If in course of pengulenan still sticky must be added a little whole-wheat so that easy batter at form, cover with moist cloth and casts.
Ingredient abon:
2 chicken thighs
1 coriander seed tablespoon
3 garlic cloves, refined
2 onion cloves, refined
4 sheets of orange leaf
1 lime or lemon, taken the water
1 black pepper teaspoon
1 water litre
1 white pepper teaspoon
Java sugar, sufficient
Salt, sufficient
Completion:
Salada
Paprika red
Paprika green
Basil leaf
Mayonase
Chutney sauce
Manner makes abon:
1. Boiled water then insert chicken thigh, coriander, salt, sugar, orange leaf, black pepper and white pepper, ripe during 20 minutes, after ripe take the meat, cast aside.
2. Prepare soft flavor for makes abon, with wear bwg red, bwg white, black pepper and coriander, refined all.
3. Heat oil tumis soft flavor up to fragrant then inserted chicken a while ago, mixe with flat then ripe until chicken rather dry. Mix chicken with java sugar, black pepper, salt and lime distillation water or lemon. Ripe until ripe and mengering.
4. Take batter from wrap and formed flat round, put dlm flat frying pan meagrely oil, ripe until be bread, cast aside:
5. Prepare wrap yg readymade a while ago then depth was putted into abon, salada, parika green and red, basil leaf, mayonase and chutney sauce then closed by folded or rolled.
200 gr whole-wheat
11 gr permifan
100 ml nail warm water
1 1/2 oil tablespoon olive or frying oil
Salt sufficient
Extra whole-wheat for bread batter
Manner makes wrap:
1. Prepare concave formed place then inserts whole-wheat with made hole form menengahnya, insert warm water yg beforehand mixed with fermipan, salt and oil olive or frying oil, uleni until batter be flat and can be formed to be bread. If in course of pengulenan still sticky must be added a little whole-wheat so that easy batter at form, cover with moist cloth and casts.
Ingredient abon:
2 chicken thighs
1 coriander seed tablespoon
3 garlic cloves, refined
2 onion cloves, refined
4 sheets of orange leaf
1 lime or lemon, taken the water
1 black pepper teaspoon
1 water litre
1 white pepper teaspoon
Java sugar, sufficient
Salt, sufficient
Completion:
Salada
Paprika red
Paprika green
Basil leaf
Mayonase
Chutney sauce
Manner makes abon:
1. Boiled water then insert chicken thigh, coriander, salt, sugar, orange leaf, black pepper and white pepper, ripe during 20 minutes, after ripe take the meat, cast aside.
2. Prepare soft flavor for makes abon, with wear bwg red, bwg white, black pepper and coriander, refined all.
3. Heat oil tumis soft flavor up to fragrant then inserted chicken a while ago, mixe with flat then ripe until chicken rather dry. Mix chicken with java sugar, black pepper, salt and lime distillation water or lemon. Ripe until ripe and mengering.
4. Take batter from wrap and formed flat round, put dlm flat frying pan meagrely oil, ripe until be bread, cast aside:
5. Prepare wrap yg readymade a while ago then depth was putted into abon, salada, parika green and red, basil leaf, mayonase and chutney sauce then closed by folded or rolled.
Balinese flavor chicken
Ingredients
- 1 chicken is cut 20 parts
- 1 cm alpine galanga menggeprak
- 2 sheets of greetings
- 3 sheets of orange leaf
- 2 tomatoes each cut 8 parts
- 2 sdm sweet soybean sauce
Flavor that refined:
- 7 red pepper
- 5 onion
- 4 garlic cloves
- 2 cm ginger
- 3 candlenut grains
- 1/2 sdt asi that fried
Manner makes:
- chicken that cut and cleaned given salt,
- hush a moment, fried halfdone, cast aside.
- tumis flavor that refined up to fragrant,
- insert alpine galanga, greetings, orange leaf, tomato and sweet soybean sauce.
- insert chicken that fried,
- ripe up to up to crashed tomato and flavor penetrates into chicken,
- ready serve.
Balinese flavor fried chicken
Ingredient:
- 1 tail (1kg) chicken.
- 1 sdm orange juice nipis.
- 1 sdt salt.
- 5 sdm myk fried, for menumis.
- 8 lbr orange leaf.
- 3 btg serai, contuse.
- 3 sdm sweet soybean sauce.
- 1 sdm sour water.
Flavor is refined:
- 150 g red pepper.
- 12 btr onion.
- 6 garlic cloves.
- 3 cm ginger.
- 2 sdt asi.
- 1 sdt salt.
- 4 sdt demerara.
Manner makes:
- slit chicken soes 4-6 part.
- smear orange juice nipis and salt.
- cast aside +/- 15 minutes.
- heat frying oil,
- tumis soft flavor,
- insert orange leaf and serai.
- stir up to fragrant,
- insert soybean sauce mais and sour water.
- insert chicken cut.
- after stiff chicken, enclosing frying pan,
- minimize the fire.
- ripe then up to ripe chicken and the flavor penetrates.
- ready presented.
- 1 chicken is cut 20 parts
- 1 cm alpine galanga menggeprak
- 2 sheets of greetings
- 3 sheets of orange leaf
- 2 tomatoes each cut 8 parts
- 2 sdm sweet soybean sauce
Flavor that refined:
- 7 red pepper
- 5 onion
- 4 garlic cloves
- 2 cm ginger
- 3 candlenut grains
- 1/2 sdt asi that fried
Manner makes:
- chicken that cut and cleaned given salt,
- hush a moment, fried halfdone, cast aside.
- tumis flavor that refined up to fragrant,
- insert alpine galanga, greetings, orange leaf, tomato and sweet soybean sauce.
- insert chicken that fried,
- ripe up to up to crashed tomato and flavor penetrates into chicken,
- ready serve.
Balinese flavor fried chicken
Ingredient:
- 1 tail (1kg) chicken.
- 1 sdm orange juice nipis.
- 1 sdt salt.
- 5 sdm myk fried, for menumis.
- 8 lbr orange leaf.
- 3 btg serai, contuse.
- 3 sdm sweet soybean sauce.
- 1 sdm sour water.
Flavor is refined:
- 150 g red pepper.
- 12 btr onion.
- 6 garlic cloves.
- 3 cm ginger.
- 2 sdt asi.
- 1 sdt salt.
- 4 sdt demerara.
Manner makes:
- slit chicken soes 4-6 part.
- smear orange juice nipis and salt.
- cast aside +/- 15 minutes.
- heat frying oil,
- tumis soft flavor,
- insert orange leaf and serai.
- stir up to fragrant,
- insert soybean sauce mais and sour water.
- insert chicken cut.
- after stiff chicken, enclosing frying pan,
- minimize the fire.
- ripe then up to ripe chicken and the flavor penetrates.
- ready presented.
Fried chicken kalasan
Ingredient:
- 1 chicken
- 500 cc coconut milk
- 1/2 cake soda teaspoon
- 4 garlic cloves,
Refined
- frying oil salt
Manner makes it:
- clean chicken and slit to be two.
- boil chicken with coconut milk, cake soda, garlic and salt until soft
- and the water mengering.
- heat oil and
- fried chicken until yellow the colour kecoklatan,
- lift.
- 1 chicken
- 500 cc coconut milk
- 1/2 cake soda teaspoon
- 4 garlic cloves,
Refined
- frying oil salt
Manner makes it:
- clean chicken and slit to be two.
- boil chicken with coconut milk, cake soda, garlic and salt until soft
- and the water mengering.
- heat oil and
- fried chicken until yellow the colour kecoklatan,
- lift.
Fried chicken kalasan dry
Ingredient:
- 1 wt chicken
- 500 gram divided
- 2 parts
- 2 sheets of greetings leaf
- 1 stick serai
- 1 sdm munjung sago flour
- 1/2 sdt baking powder
- 1/2 sdm salt
- 500 ml plain water
- 400 ml frying oil
Flavor that refined:
- 7 garlic cloves
- 7 candlenut cloves
- 3 cm turmeric
- 1 sdm coriander
Manner makes:
- mix all ingredients and flavor
- then ungkep up to water is 200 ml with little fire.
- lift
- chicken hushes up to cold,
- then boiled broth remainder up to boil
- then insert sago flour that melted with 3 sdm water
- stir up to coagulate,
- lift and make cool,
- add baking powder,
- stir flat.
- fried chicken with frying oil up to kecoklatan
- then lift.
- fried broth that thickened up to be keringan
- then lift,
- put above fried chicken.
- serve.
- 1 wt chicken
- 500 gram divided
- 2 parts
- 2 sheets of greetings leaf
- 1 stick serai
- 1 sdm munjung sago flour
- 1/2 sdt baking powder
- 1/2 sdm salt
- 500 ml plain water
- 400 ml frying oil
Flavor that refined:
- 7 garlic cloves
- 7 candlenut cloves
- 3 cm turmeric
- 1 sdm coriander
Manner makes:
- mix all ingredients and flavor
- then ungkep up to water is 200 ml with little fire.
- lift
- chicken hushes up to cold,
- then boiled broth remainder up to boil
- then insert sago flour that melted with 3 sdm water
- stir up to coagulate,
- lift and make cool,
- add baking powder,
- stir flat.
- fried chicken with frying oil up to kecoklatan
- then lift.
- fried broth that thickened up to be keringan
- then lift,
- put above fried chicken.
- serve.
Fried chicken mbok berek
Ingredient:
- 1 chicken yg fat and young
- 8 onion
- 3 garlic cloves
- 1 sort of ginger thumb
- 4 sheets of greetings leaf
- salt sufficient
- oil coconut milk for fry
Manner makes it:
- chicken after cleaned to splitted two.
- put at frying pan,
- spice with bumbu-2 (2 onion kinds and salt) yg threshed soft.
- sort of ginger is striken until broken,
- greetings is let intact. Decant coconut milk,
- enclosing the frying pan,
- boil with big fire.
- if boil the fire has been lessened.
- boil until soft the chicken.
- then fried with oil sweltry.
- 1 chicken yg fat and young
- 8 onion
- 3 garlic cloves
- 1 sort of ginger thumb
- 4 sheets of greetings leaf
- salt sufficient
- oil coconut milk for fry
Manner makes it:
- chicken after cleaned to splitted two.
- put at frying pan,
- spice with bumbu-2 (2 onion kinds and salt) yg threshed soft.
- sort of ginger is striken until broken,
- greetings is let intact. Decant coconut milk,
- enclosing the frying pan,
- boil with big fire.
- if boil the fire has been lessened.
- boil until soft the chicken.
- then fried with oil sweltry.
Fried chicken mbok berek ii
Ingredient:
- 1 chicken, clean to cut in two
- 8 onion grains,
- 3 garlic cloves (pound soft with salt sufficient)
- 1 alpine galanga thumb, contuse
- 4 sheets of greetings leaf
- coconut milk from 1/2 frying oil coconut grain sufficient
Manner makes it:
- put chicken in pan,
- spice with soft flavor,
- greetings leaf alpine galanga and decant coconut milk.
- ripe with big fire until boils,
- afterwards minimize the fire,
- ripe up to soft chicken.
- lift.
- fried chicken in oil yg sweltry.
- serve.
- 1 chicken, clean to cut in two
- 8 onion grains,
- 3 garlic cloves (pound soft with salt sufficient)
- 1 alpine galanga thumb, contuse
- 4 sheets of greetings leaf
- coconut milk from 1/2 frying oil coconut grain sufficient
Manner makes it:
- put chicken in pan,
- spice with soft flavor,
- greetings leaf alpine galanga and decant coconut milk.
- ripe with big fire until boils,
- afterwards minimize the fire,
- ripe up to soft chicken.
- lift.
- fried chicken in oil yg sweltry.
- serve.
Butter fried chicken
Ingredients:
- 1 chicken saws up (35 part)s
- 2 sdm salty soybean sauce
- 2 sdm english sauce
- 2 sdm ang chiu (china arrack)
- 10 fruit lokio splitted 2 parts
- 7 sdm sweet soybean sauce
- 3 lemon oranges is splitted 2 parts
- 3 sdm butter
- 1/2 sdt powder pepper
- 1/2 onion fruit bombai merajang
- 4 garlic cloves is chopped
- salt sufficient
Manner makes:
- smear chicken with one salty soybean sauce tablespoon,
- one salt teaspoon,
- one english soybean sauce tablespoon,
- hush during 15 minutes.
- fried chicken up to kecoklatan,
- cast aside.
- tumis garlic and
- onion bombai with butter up to fragrant.
- mix to grow into one, english sauce, sweet soybean sauce, salty soybean sauce and angchiu.
- pour sauce mixture into
- tumisan onion,
- insert lokio, chicken, lemon orange juice alongs with lemon peel and pepper.
- go on menumis up to flavor absorbs into chicken,
- present.
- 1 chicken saws up (35 part)s
- 2 sdm salty soybean sauce
- 2 sdm english sauce
- 2 sdm ang chiu (china arrack)
- 10 fruit lokio splitted 2 parts
- 7 sdm sweet soybean sauce
- 3 lemon oranges is splitted 2 parts
- 3 sdm butter
- 1/2 sdt powder pepper
- 1/2 onion fruit bombai merajang
- 4 garlic cloves is chopped
- salt sufficient
Manner makes:
- smear chicken with one salty soybean sauce tablespoon,
- one salt teaspoon,
- one english soybean sauce tablespoon,
- hush during 15 minutes.
- fried chicken up to kecoklatan,
- cast aside.
- tumis garlic and
- onion bombai with butter up to fragrant.
- mix to grow into one, english sauce, sweet soybean sauce, salty soybean sauce and angchiu.
- pour sauce mixture into
- tumisan onion,
- insert lokio, chicken, lemon orange juice alongs with lemon peel and pepper.
- go on menumis up to flavor absorbs into chicken,
- present.
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