FAMILY DINNER

HEY FOOD LOVERS !!!!! THIS IS THE FIRST TIME I CREATE A MENU BASED NO MY SELF AND MY CREATION I HOPE YOU GUYS ENJOY IT 

THIS IS MY MENU FOR THE NIGHT :) 

APPETIZER 

FOR THE APPETIZER IS BRIOCHE WRAP IN CHICKEN WITH MUSHROOM AND SPINACH  SERVE WITH TOMATO SALAD 

FOR THIS DISH WILL START WITH THE BREAD OR THE BRIOCHE , FIRST  YOU WILL NEED MILK , YEAST , BUTTER , FLOUR ( SOFT ) ,EGG,  SUGAR AND SALT JUST A PINCH. IN A BOWL JUST MIX IT ALL TOGETHER AND SLOWLY ADD THE EGGS TILL IT IS WELL COMBINE AND NEXT ADD IN THE BUTTER SLOWLY TILL THE BUTTER IS MIX WELL WITH THE FLOUR MIXTURE , REMOVE IT AND LET IT REST FOR ABOUT 2 HOURS TILL IT DOUBLE IN SIZE  , FOR THE CHICKEN YOU WILL NEED CHICKEN BEASTS , EGG WHITES , SALT PAPER , CREAM , IN A BLENDER OR FOOD PROCESSOR  ADD IN THE CHICKEN , AND CREAM BLEND IN TILL COMBINE AND SLOWLY ADD IN THE EGG WHITE AND CONTINUE TO BLEND IT ADD SALT AND PEPPER AND PLACE THE CHICKEN MEAT IN A CLIM FILM  AND WRAP IT LIKE A SAUSAGE , BOIL THE CHICKEN IN BOILING WATER FOR ABOUT 15  MINUTES DEPENDS ON HOW BIG IS THE CHICKEN , AFTER THAT REMOVE IT FORM THE HOT WATER AND LET IT COOL , AFTER IT HAS BEEN COOL JUST SEAR THE OUTER LAYER OF THE CHICKEN TO GIVE IT COLOR , NEXT SAUTE SOME MUSHROOM AND BOIL SOME SPINACH LEAFS , TO WRAP IT JUST ROLL OUT THE BREAD DOUGH FLAT ON A PARCHMENT PAPER AND PLACE THE SPINACH LEAFS ON TOP , TOP OF WITH THE SAUTE MUSHROOM AND LASTLY THE CHICKEN WRAP IT TIGHT AS POSSIBLE  AND BAKE IT FOR ABOUT 15 MINUTES IN A 180C OVER  AND THERE U HAVE IT :) 

MAIN COURSE 

MAIN COURSE WOULD BE PAN SEAR  FLOUNDER WITH SCALLOP AND SERVE WITH SOME SPRING VEGETABLES AND HERB RICE , WITH HOLLANDAISE SAUCE 

HERE IS HOW TO START :) FOR THE FISH JUST MARINATE THE FISH WITH SOME OLIVE OIL AND TARRAGON LEAFS AND SALT AND PEPPER FOR ABOUT 24 HOURS THEN BEFORE COOKING THE FISH JUST COAT THE FISH IN CORN STARCH SO THAT HE FISH WONT STICK TO THE PAN , FOR THE SCALLOP JUST COOK THE IT IN A NON STICK PAN AND SEASON IT ( BE CAREFUL NOT TO OVER COOK IT !!!!!!!) FOR THE RICE JUST BLEND UP COME PARSLEY , CHIVES , GARLIC AND ONION AND WHEN IS TIME TO COOK JUST SAUTE THE HERB MIX IN A PAN FOR A FEW MINUTES AND ADD IN THE RICE ADD COOK TILL THE RICE IS COVER WITH THE HERB MIX NEXT SLOWLY ADD IN WATER TILL THE RICE IS FULLY COOK MAKE SURE TO KEEP STIRRING  AT ALL TIMES SO THAT THE RICE WON'T GET BURN AT THE BOTTOM .

 MAIN DESSERT 

FOR THE DESSERT IS A CINNAMON SPONGE CAKE BOTTOM TOP OF WITH A CHOCOLATE MOUSSE AND PUMPKIN CAKE WITH CHOCOLATE GANACHE SERVE WITH VANILLA ICE CREAM AND STRAWBERRY SAUCE WITH OF SUGAR COATED NUTS 

FOR THE CAKE IS JUST A NORMAL GENOISE SPONGE CAKE TO START YOU WILL NEED EGGS , FLOUR , SUGAR CINNAMON POWDER, CORN FLOUR   AND A BIT OF BUTTER , TO START IN A BOWL BEAT THE EGG YOLK AND SUGAR TILL RIBBON STAGE AND ADD IN T FLOUR AND CINNAMON POWDER WITH A PINCH OF CORN FLOUR NEXT IN ANOTHER BOWL BEAT THE EGG WHITE WITH A BIT OF SUGAR TILL SOFT PEAKS AND FOLD IN TO THE FLOUR MIXTURE AND LASTLY ADD IN THE BUTTER A FOLD IN ( TRY NOT TO OVER FOLD THE MIXTURE ) FOR THE PUMPKIN IS THE SAME JUST CHANGE THE CINNAMON POWDER IN TO PUMPKIN PUREE , FOR THE MOUSSE JUST MELT SOME CHOCOLATE AND ADD IN SOME GELATIN IN TO THE CHOCOLATE , WAIT TILL THE CHOCOLATE IS COOL AT THAT TIME WHIP SOME CREAM TILL SOFT PEAKS AND FOLD IN THE CHOCOLATE MIXTURE ( FOLD THE CREAM WITH THE CHOCOLATE IN COOL ) THEN ON TOP IS THE CHOCOLATE GANACHE JUST MELT SOME CHOCOLATE AND ADD SOME GELATIN , TO ASSEMBLE JUST CUT THE CINNAMON CAKE IN HALF AND PLACE IT AT THE BOTTOM , NEXT CUT THE PUMPKIN CAKE IN TO A SQUARE SHAPE AND PLACE IT AT THE MIDDLE AND POUR THE CHOCOLATE MOUSSE ON TOP CHILL IT TILL THE MIXTURE IS HARD AND LASTLY TOP WITH THE CHOCOLATE GANACHE AND CHILL IT TILL IT IS READY TO SERVE :) 

LAST DESSERT 

LASTLY WE HAVE THE TONG YUAN DESSERT  IT IS GREEN TEA , BLACK SESAME SEED AND CHOCOLATE SERVE WITH SOME FRESH CUT FRUITS AND A SWEET  BLACK TEA ROSE WATER 

FOR THE TANG YUAN JUST MIX SOME GLUTINOUS RICE FLOUR, GREEN TEA  WITH SOME SUGAR AND A BIT OF WATER AND MIX IT  TILL IT BECOME A DOUGH AND JUST ROLL IN TO A BALL SHAPE AND WHEN IT IS READY TO COOK JUST BOIL SOME WATER AND PUT THE LITTLE BALLS IN TO THE BOILING WATER AND WHEN THE LITTLE BALLS START TO FLOAT UP MEANS THERE ARE READY :) 

AND THERE YOU HAVE IT A 4 COURSE MEAL FOR 10 PEOPLE :) I HOPE YOU GUYS ENJOY MY DISHES IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU TILL THEN KEEP ON COOKING :)

FLAKY CRUSTED STUFF WITH SHREDDED CHICKEN VEGETABLES

SHORT CRUST STUFF WITH SHREDDED CHICKEN  , CARROT , MUSHROOM AND BABY CORN AND COAT WITH ASIAN SAUCE 

 THERE IS NO WAY YOU CAN SAY NO AFTER ONE BITE XD 

HEY FOOD LOVERS !!! HERE IS A VERY EASY DISH IS BEST TO EAT IT IN THE MORNING OR EVEN TEA TIME , HERE HOW TO START FIRST THE SHORT CRUST , IN A BOWL ADD IN THE FLOUR AND THE BUTTER , WITH YOUR HAND RUB THEM TOGETHER TILL IT BECOMES LIKE WET SAND ADD IN THE EGG AND A BIT OF WATER , MIX TILL COMBINE BUT DON'T OVER MIX  , WRAP IT AND PLACE IT IN THE CHILLER FOR  ABOUT  30 MINUTES , FOR THE CHICKEN JUST BOIL THE CHICKEN AND SHRED THE CHICKEN TILL THIN SLICE AND PUT IT IN THE OVEN SET TO 150 C FOR 30 MINUTES , TO DRY THE CHICKEN AND REMOVE IT FROM THE OVEN , FOR THE VEGETABLES JUST SAUTE THEM IN A PAN WITH A BIT OF OIL AND REMEMBER TO SEASON IT WHEN YOU ARE DONE , NEXT FOR THE ASIAN SAUCE , IN A POT ADD IN SOYA SAUCE , OYSTER SAUCE , SUGAR , WATER , CORN STARCH , PEPPER AND A BIT OF SALT COOK THE MIXTURE TILL IS COMES UP TO A BOIL AND SET A SIDE , MIX THE CHICKEN IN TO THE SAUCE AND ROLL OUT THE SHORT CRUST PASTRY , ADD PLACE THE CHICKEN MIXTURE AND THE SAUTE VEGETABLES IN THE MIDDLE OF THE DOUGH AND  WRAP IT VERY VERY TIGHT , NEXT BAKE IT IN THE OVEN FOR ABOUT 20 MINUTES IN A 180 C OVEN REMEMBER TO EGG WASH IT BEFORE YOU PUT IT IN THE OVEN TO GET A GOLDEN COLOUR ON THE CRUST THEN AFTER 20 MINUTES IT IS READY TO EAT !!!! THERE YOU HAVE IT EASY AND NICE SNACK TO EAT ON THE GO HOPE YOU GUYS LIKE IT I KNOW I DO ^^ IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU AND HAVE FUN COOKING .

COMPACT CHICKEN AND GLAZE VEGETABLES WITH BARLEY RISOTTO

CHICKEN STUFF MUSHROOM  SAUSAGE WITH GLAZE CARROT AND ZUCCHINI WITH BARLEY RISOTTO AND GARNISH WITH PUMPKIN PUREE 

IT WILL MAKE YOU WANT MORE 

HEY FOODS LOVERS , THIS IS MY NEW DISH TO START , LETS START WITH THE CHICKEN MUSHROOM SAUSAGE , YOU WILL NEED CHICKEN BREAST , EGG WHITE , CREAM , SALT ANS PEPPER . TO START  COOK SOME MUSHROOM TILL SOFT AND IN A FOOD PROCESSOR AND JUST BLEND THE CHICKEN AND SLOWLY ADD EGG WHITE AND CREAM ONCE IS WELL COMBINE ADD IN THE SALT AND PEPPER , REMOVE IT OUT THE CONTAINER AND PLACE THE MIXTURE ON TOP OF A CLING FILM  AND WRAP IN TO A SAUSAGE SHAPE , BOIL SOME WATER AND WHEN THE WATER START TO BOIL PLACE THE CHICKEN SAUSAGE IN THE WATER FOR ABOUT 10 MINUTES OR TILL COOK , THEN REMOVE AND SET A SIDE WHEN IS READY TO SERVE JUST IN A PAN ADD A BIT OF OIL AND QUICKLY SEAR THE OUT SIDE OF THE CHICKEN TO GIVE IT COLOUR . FOR THE VEGETABLES FIRST CUT THE VEGETABLES IN TO THE SHAPE THAT U LIKE , AND IN A POT ADD IN A BIT OF WATER SOME BUTTER WITH A BIT OF SALT AND PLACE THE VEGETABLE IN TO THE POT FOR A FEW MINUTES TILL COOK THE CARROT SHOULD PUT FIRST CAUSE CARROT COOK LONGER , NEXT IS THE SUNDRY TOMATO JUST CUT THE TOMATO IN TO SLICE AND SET THE OVEN TO 150 C AND LET THE TOMATO DRY FOR ABOUT 1 HOUR THE REMOVE IT FOR THE OVEN , FOR THE PUMPKIN PUREE JUST BOIL THE PUMPKIN IN A POT TILL SOFT AND REMOVE THE PUMPKIN AND BLEND TILL SMOOTH , AND ADD IN A BIT OF BUTTER AND SALT AND PEPPER . LASTLY FOR THE BARLEY RISOTTO JUST , FIRST IN A PAN COOK ONION AND GARLIC TILL SOFT ADD IN THE BARLEY AND COOK TILL IT IS HALF COOK ( JUST EAT ONE TO KNOW IS IT HALF COOK OR NOT ) THEN ADD IN WATER BIT BY BIT TILL THE BARLEY IS FULLY COOK BESIDES WATER YOU CAN ALSO ADD STOCK LIKE CHICKEN STOCK OR FISH STOCK TO GIVE IT MORE TASTE AND DON'T FOR GET THE SALT AND PEPPER ,  HOPE YOU GUYS LIKE MY NEW DISH AND PLEASE ENJOY IT , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU TILL THEN HAVE FUN COOKING XD  THERE IS STILL MORE TO DISCOVER IN THE WORLD OF COOKING .

CLASSIC CINNAMON HAZELNUT CHOCOLATE CHIP COOKIES

BASIC CINNAMON HAZELNUT CHOCOLATE CHIP COOKIES 

IS BACK TO THE BASIC :))))

HEY FOOD LOVERS !!!!!! I KNOW I KNOW WHY NOW WHY CHOCOLATE CHIP COOKIES :P  , BECAUSE YOU CANNOT SAY NO TO CHOCOLATE CHIP COOKIES THAT IS WHY :P ANYWAY LETS START :) FIRST JUST WHIP SUGAR AND BUTTER TOGETHER IN A BOWL TILL THE BUTTER TURNS A BIT WHITE , THEN ADD IN EGGS AND VANILLA EXTRACT  CONTINUE TO WHIP TILL THE MIXTURE IS ALL COMBINE , AND SLOWLY POUR IN THE FLOUR ,CINNAMON POWDER , BAKING POWDER AND ALSO A PINCH OF SALT IS ADDED IN TO THE FLOUR MIXTURE , CONTINUE TO WHIP TILL IS ALMOST COMBINE NEXT ADD IN THE CHOP HAZELNUTS AND CHOCOLATE CHIPS MIX FOR A FEW MORE MINUTES TILL COMBINE , NEXT SCOOP THE ONE SPOON OF MIXTURE AND PLACE IT ON TOP A NON STICK TRY '' TRY TO GET A GOOD ROUND SHAPE ''  AND PLACE THE TRAY IN A 190 C OVEN AND BACK FOR ABOUT 20 MINUTES TILL  BROWN ON TOP AND REMEMBER NOT TO BURN THE BOTTOM :) AFTER IS FULLY BAKE TAKE THE TRAY OUT FROM THE OVEN AND LET IT COOL FOR A FEW MINUTES THE COOKIES WILL GET HARD WHEN IT IS COOL THEN IS TIME TO EAT!!!!!!!!!!!!! I HOPE U ENJOY YOUR COOKIES AS MUCH AS I DO AND REMEMBER IF U HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :) ENJOY COOKING AND PLEASE FOLLOW UP THANK YOU :) 

GREEN TEA SPONGE CAKE WITH PARMESAN CHEESE WAFERS

GREEN TEA SPONGE CAKE WITH PARMESAN WAFERS COOKIES 

'' MATCHA WITH CHEESE ''

HEY FOOD LOVERS , THIS IS JUST A VERY SIMPLE AND VERY SPONGY CAKE AND IT IS SERVE WITH A PARMESAN CHEESE WAFERS AT THE SIDE , WELL ANYWAY THIS IS HOW TO DO IT , FIRST IN A BOWL ADD IN THE EGG YOLKS AND SUGAR AND PUT IT ON TOP OF A BOILING WATER , MAKE SURE THE WATER IS NOT TOUCHING THE BOWL ( DOUBLE BOIL ) NEXT WHISK TILL THE MIXTURE TURNS A BIT WHITE , NEXT REMOVE FROM THE HEAT AND  ADD IN THE CAKE FLOUR , CORN FLOUR, GREEN TEA POWDER AND BUTTER MIX TILL COMBINE AND IN ANOTHER BOWL WHISKS THE EGG WHITES WITH SOME SUGAR TILL STIFF PEAKS , FOLD THE EGG WHITE MIXTURE IN TO THE FLOUR MIXTURE , IS BETTER TO FOLD IN A BIT AT A TIME , POUR IN TO THE CAKE TRAY AND BAKE IT IMMEDIATELY DON'T WAIT CAUSE THE LONGER YOU WAIT THE CAKE WILL LOSE THE AIR INSIDE , BAKE FOR A BOUT 20  MINUTES IN A 180 C , AFTER IS DONE LET IT COOL DOWN AND REMOVE FROM THE MOLD OR THE CAKE TRAY , AND CUT IN TO THE SHAPE YOU LIKE , FOR THE PARMESAN CHEESE IS EVEN EASY , FIRST ADD SUGAR AND PARMESAN CHEESE IN A BOWL AND USING A SPOON MIX THEM BOTH TOGETHER TILL WELL COMBINE , IN A MIXER ADD IN THE SUGAR MIXTURE AND BUTTER , MIX TILL ALL COMBINE AND ADD IN THE EGG WHITES CONTINUE MIXING TILL IS FULLY COMBINE , THEN SLOWLY ADD IN THE FLOUR AND THE BAKING POWDER MIX UN TILL IT BECOMES A PASTE AND PLACE THE MIXTURE INTO A PIPING BAG AND PIPE ON A NON STICK TRAY AND BAKE FOR ABOUT 60  MINUTES IN A 133 C OVEN , AFTER IS ALL DONE TAKE OUT LET IT COOL DOWN TILL WILL GET HARDER DON'T WORRY THEN REMOVE FORM THE TRAY AND THERE YOU HAVE IT CHEESE WAFERS , AND GARNISH WITH SOME BLUEBERRY ON THE SIDES :) HOPE YOU GUYS LIKE IT AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU AND REMEMBER TO HAVE FUN COOKING :) 

SIMPLE YET NICE :) 

FLOURLESS CHOCOLATE CAKE

DARK CHOCOLATE FLOURLESS CAKE 

IT IS VERY BITTER AND SWEET AT THE SAME TIME :) 

HEY FOOD LOVERS !!!THIS IS MY NEW DISH IS  A CAKE WITH OUT USING ANY FLOUR , IT IS VERY VERY EASY AND FAST TO MAKE , WELL ALL YOU NEED IS DARK CHOCOLATE THE BEST THAT U CAN GET , BUTTER , SUGAR , COCOA POWDER , CORNFLOUR , EGG SALT AND CREAM OF TARTAR SO HERE WE GOT . TO START IN A BOWL MIX IN THE COCOA POWDER AND CORNFLOUR  , MELT THE CHOCOLATE AND IN ANOTHER BOWL WHIP THE BUTTER WITH A BIT OF SUGAR TILL LIGHT AND ADD IN THE EGG YOLKS , MIX THE BUTTER MIXTURE , COCOA MIXTURE TOGETHER IN A BOWL , AND WHIP THE EGG WHITES IN ANOTHER BOWL WITH A BIT OF SALT AND CREAM OF TARTAR , WHIP TILL STIFF PEAKS AND FOLD THE EGG WHITES MIXTURE IN TO THE CHOCOLATE MIXTURE , REMEMBER NOT TO OVER FOLD IS BEST TO FOLD A BIT AT A TIME SO THAT YOU CAN CONTROL THE AIR IN SIDE THE CAKE AND BAKE IT IN A 200 C OVEN FOR ABOUT 30 MINUTES , TO CHECK JUST INSERT A KNIFE IN THE MIDDLE OF THE CAKE IF IT COMES OUT CLEAN THE IS DONE :) OOO YA REMEMBER TO BUTTER AND FLOUR THE CAKE TRAY AND PREHEAT THE OVEN TO 200 C BEFORE PUTTING THE CAKE IN :) AND THERE YOU HAVE IT EASY AND FAST CHOCOLATE CAKE , THIS CAKE IS VERY RICH TOO , HOPE YOU GUYS ENJOY THIS CAKE I KNOW I DO AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU , AND HAVE FUN COOKING :) 

PS : THIS GOES REALLY WELL WITH VANILLA ICE CREAM :) 

SWEET AND SALTY OLIVE OIL CAKE WITH STRAWBERRY SAUCE

 SWEET AND SALTY  SPONGE OLIVE OIL CAKE WITH STRAWBERRY SAUCE  

sweet , sour  and salty is every bite 

HEY FOOD LOVERS ~ this is my new dish it is call olive oil cake it is very light and airy in side , this is how u do it first u will need egg yolk , sugar , vanilla essence , lemon juice and lemon zest combine and whisk till combine , next add in the olive oil and flour , fold in till combine set a side , butter the cake tray with butter and flour , set a side in another bowl whisk in egg white with a pinch of salt till foamy and slowly add in sugar whisk till it becomes stiff peaks , fold the egg white mixture in to the flour mixture remember not to over fold it if not it wont rise and become spongy , after that pour the mixture into the cake tray and bake in a 180 c oven for about 30 minutes till the top is brown , next remove it form the oven and let it cool down add on top dust some sugar and salt ( is better to combine both salt and sugar in to a bowl and whisk to make it even then only dust on top on the cake ) . For the strawberry sauce just take some frozen strawberry and lemon juice with a bit of icing sugar blend it all together and there you  have it  strawberry sauce :) it really goes well with the cake , well hope u guys like it more then i do , and remember to have fun cooking and if u have any comment please leave it below thank you :) 

GULA MELAKA BANANA LOAF

GULA MELAKA BANANA LOAF WITH CHOP ALMOND NUTS 

FIRST !!! WHAT IS GULA MELAKA ????

well gula melaka is also called Palm sugar was originally made from the sap Palm sugar is made by making several slits into the stem of a palm tree and collecting the sap. The sap is then boiled until it thickens.Palm sugar should not be confused with coconut sugar, which is made from the sap of cut flower buds of the coconut palm, instead of from the sap of the tree itself.

now for  the GULA MELAKA BANANA LOAF !!!!

what you need to do first food lovers is place oil and Palm  sugar in a bowl ,add in the eggs and vanilla then add in the ripe bananas , sift in the baking soda and the flour ( APPF) combine well and pour it in to a butter then flour tray  to prevent it from sticking and add a bit of chop almonds not on top  bake for about 45 minutes in a 175 c  oven , make sure is cool downs before removing out form the tray , that is how easy it is fast easy and very very full of flavour thanks guys and hope you guys enjoy is more then i do pace out!!! and remember have fun cooking :) oooo ya if you have any question u want to ask please leave it at the bottom thank you :) 

LEMON CREAM CHEESE CAKE

LEMON CREAM CHEESE CAKE WITH BLUEBERRY SAUCE 

A VERY VERY  RICH CAKE :) 

HEY FOOD LOVERS !! I AM BACK SORRY THIS FEW MONTHS I WAS KINDA BUSY BUT NOW I AM BACK TO CONTINUE BLOGGING  :) THIS MY DISH FOR  IS A LEMON CREAM CHEESE CAKE , IT IS VERY SIMPLE TO START YOU JUST NEED CREAM CHEESE , LEMON ZEST ,BUTTER , SUGAR , EGGS , FLOUR ( ALL PURPOSE ) AND VANILLA EXTRACT :) TO START JUST CREAM THE BUTTER AND THE CREAM CHEESE IN A BOWL , TILL SMOOTH  AND ADD IN THE SUGAR AND LEMON ZEST  BEAT TILL FLUFFY , AND SLOWLY ADD IN THE EGGS , AND  BEAT TILL ALL COMBINE . LASTLY   JUST FOLD IN THE FLOUR AND ADD IN THE VANILLA EXTRACT :) OO..... YA DON'T FOR GET TO PREHEAT THE OVEN AT 160C BEFORE PUTTING THE CAKE IN , AND BAKE FOR 20 TO 30  MINUTES , REMEMBER TO KNOW WHEN YOUR CAKE IS DONE JUST INSERTED A TOOTHPICK IN THE MIDDLE AND WHEN IT COMES OUT CLEAN THE IS READY , LET IT COOL BEFORE SERVING :) FOR THE SAUCE JUST COOK COME BLUEBERRY IN A PAN ADD IN SOME SUGAR AND A BIT OF LEMON JUICE AND COOK TILL THE MIXTURE IS THICKEN AND THERE YOU HAVE IT :) REALLY HOPE YOU GUYS LIKE IT , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :) AND REMEMBER TO ENJOY COOKING :) 

LEMON EGG TART

FLICKY CRUST WITH LEMON EGG FILLING 

"DELICIOUS "

HEY ALL FOOD LOVERS ! IS A VERY VERY GOOD DAY FOR A SOUR AND YET SWEET TART :) HERE IS HOW TO MAKE THIS EGGY GOODNESS , FIRST IS THAT YOU WILL NEED TO MAKE THE CRUST AND THAT IS EASY , YOU WILL NEED BUTTER , FLOUR , EGG YOLK , AND SUGAR FIRST YOU WILL HAVE TO PUT THE SUGAR , FLOUR AND COLD BUTTER IN A BOWL AND RUB WITH YOUR HANDS TILL IT BECOMES A SANDY TEXTURE THEN ADD IN THE EGG YOLK AND MIX IT TOGETHER WELL, PUT IT IN THE CHILLER FOR ABOUT 30 MINUTES . FOR THE FILLING IN A BIG BOWL ADD IN SUGAR , EGG YOLK , MILK , AND ALSO A BIT OF LEMON JUICE , MIX IT ALL TOGETHER  AND SET A SIDE , TAKE THE CRUST DOUGH OUT FROM THE CHILLER AND ROLL IT OUT PLACE IT ON A PIE TRAY AND STAB IT WITH A FORK ON THE BOTTOM , NEXT PLACE IT IN A 180C OVER FOR 20 MINUTES TILL THE EDGE IS A BIT BROWN AND TAKE IT OUT , POUR IN THE EGG MIXTURE AND PLACE IT IN THE OVER TO CONTINUE COOKING FOR ABOUT 30 -40 MINUTES IN A 150C OVEN , TO KNOW WHEN IS DONE JUST GIVE IT A LIKE SHAKE WHEN THE MIXTURE IS STILL WATERY THAT MEANS IT IS NOT YET READY COOK TILL THE MIXTURE IS FIRM WHEN YOU SHAKE , WHEN IS DONE IS TIME TO SERVE :) YOU CAN ALSO PUT IT IN THE CHILLER FOR THE NEXT DAY IT WILL BE MORE BETTER :) WELL HOPE YOU LIKE IT IS A SIMPLE AND EASY WAY TO MAKE NICE TART , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU AND REMEMBER TO ENJOY COOKING :) 

HOME MADE PROTEIN BAR

HOME MADE OATS WITH  DRY FRUITS  PROTEIN BAR 

SIMPLE AND EASY :) 

HEY ALL FOOD LOVERS , THIS IS MY NEW CREATION , IS A EASY HOME MADE PROTEIN BAR IS A GOOD WAY TO GRAB AND GO WHEN YOU ARE ON THE RUN :) TO START FIRST YOU WILL NEED EGG WHITES , DRY FRUITS ( EXAMPLE : DRY APRICOT , CRANBERRY , AND SO ONE AS YOU LIKE ) AND  THERE IS ALSO DRY OATS , AND A BIT OF ALMOND NUT TO PUT IT ALL TOGETHER SOME HONEY . IT IS SO SIMPLE TO MAKE JUST MIX ALL THE INGREDIENTS TOGETHER IN A BIG BOWL AND MIX IT TILL ALL IS COMBINE WELL , THEN IN A BAKING TRAY WITH PARCHMENT PAPER  DROP A FEW SCOOP OF OATS MIXTURE AND BAKE IT IN A 180C OVEN FOR ABOUT 20 MINUTES , THIS IS DEPENDING ON HOW BIG AND HOW THICK IS YOUR PROTEIN BARS THERE YOU HAVE IT A VERY EASY AND HEALTHY WAY TO GO  :) WELL HOPE YOU GUYS ENJOY IT AND DON'T FOR GET IF YOU HAVE ANY QUESTION PLEASE LEAVE IT AT THE BOTTOM THANK YOU :) OH YA REMEMBER TO EAT HEALTHY REMEMBER WHAT YOU EAT IT BECOMES YOU :) 

DURIAN SEA FOOD FRIED RICE

DURIAN FRIED RICE WITH PRAWN 

WHAT IS DURIAN ???

 durians is typically from June to August, flavour and odour of the fruit have prompted many people to express diverse and passionate views ranging from deep appreciation to intense disgust.  This pulp is the edible part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. EVEN THOUGH SOME PARTS OF THE COUNTRY FIND IT FLAVOUR UNBEARABLE WE MALAYSIAN FOUND IT'S FLAVOUR IS A GIFT FROM GOD  XD WE LOVE IT !!!!!!!!!!!!!!!!!

how to make a savoury dish out of it ?????

THIS IS MY DISH XD

"IT IS A FRIED RICE WITH DURIAN IN IT "

HEY ALL FOOD LOVERS ~ THIS IS HOW TO START FIRST YOU WILL NEED DURIAN PUMP , PRAWN , ONION , GARLIC , SALT , PEPPER , LONG BEAN , OVER NIGHT RICE , OIL,EGGS, AND HAM ( OPTIONAL ) .

START BY MARINATING THE PRAWN MEAT , WITH SALT , PEPPER , AND OIL FOR A BOUT 30 MINUTES AND MAKE SURE YOU USE OVER NIGHT RICE , SO YOU HAVE TO COOK THE RICE YESTERDAY IF YOU ARE DOING THIS DISH TODAY :) , NOW TO START THE COOKING , START BY ADDING IN THE EGGS COOK THE EGGS TILL SCRAMBLED EGGS AND TAKE IT OUT FORM THE PAN ADD IN THE PRAWN AND COOK TILL THE PRAWN JUST TURN PINK , DON'T OVER COOKING IT , TAKE IT OUT PUT IT TOGETHER WITH THE EGGS AND ADD THE HAM IN TO THE PAN COOK , TAKE IT OUT AND NOW ADD IN ONION , GARLIC AND THE LONG BEAN AND COOK IT ADD A BIT OF VINEGAR AFTER THAT ADD IN THE RICE ADD DON'T FOR GET YOUR SEASONING , AFTER THAT ADD IN THE EGG , PRAWN AND THE HAM KEEP ON COOKING ADD KEEP SEASONING , AND LAST BUT NOT LEAST ADD IN THE DURIAN AND COOK FOR A FEW MORE MINUTES '' THE DURIAN WILL STICK TO THE RICE THIS IS NORMAL TRY TO SEPARATE IT ALONG THE COOKING PROCESS , AND THERE YOU HAVE IT DURIAN FRIED RICE XD . HOPE YOU ENJOY IT CAUSE I REALLY DO :) IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :)

MACAROON

MACAROON !!!!!! OR I LIKE TO CALL IT A LITTLE BITE OF HEAVEN :) 

"SWEET AND HEAVENLY ''

 FIRSTLY to make the little bites of heaven ,  you will need sugar, water , ground almond , egg whites , icing sugar, raspberry jam  and colouring  for this macaroon i have chooses peach and green colour.,to start mix the ground almonds, egg whites ,lemon juice,or you can put cream of tartar, and icing sugar in a bowl and mix in to a paste and leave it a side  , in a pot boil the sugar and water till the temperature reach 180c - 120 c make sure the sugar does not burn , when the sugar reach to 100c start to whip egg whites and lemon juice  in a other bowl and when the boil sugar is ready slowly pour in the boil sugar in to the whip egg whites  , keep whipping till the mixture become stiff , scoop the mixture out and add in to the almond paste mixture fold in till the mixture is fulling combine , add in a few drops of colouring and mix till combine , scoop the mixture in the a piping bag and pipe on the parchment paper , and bake in a 150c oven for about 25- 30 minutes  , this also see the size of the macaroon u make the bigger the size the longer it takes to bake ,

make sure before u bake u hit the try on the table , this will force sure the air in the macaroon to come out , but don't over hit it if not the macaroon won't rise because there is no air in the macaroon , and make sure during baking put a extra tray a the bottom of the macaroon tray this will make the macaroon cook evenly :) after finish just spread the raspberry jam and sandwich both of the macaroon together , there you have it a simple and very very cute dessert , it is also very fun to make , hope you guys like it more then i do thank you if there is any comment please leave it at the bottom thank you :)

CANNELLE WITH SWEET CARROT PUREE AND TOASTED WALNUT

CANNELLE WITH SWEET CARROT PUREE AND TOASTED PAPRIKA WALNUT 

 YES IS IT SUPPOSE TO BE THIS BLACK :)

HEY FOOD LOVERS ~ THIS IS MY NEW DISH IT IS CANNELLE A CRUNCHY CAKE WITH A SOFT INSIDE. TO START , YOU WILL NEED EGG YOLKS , PASTRY FLOUR , SUGAR , BUTTER , MILK , VANILLA , AND RUM , THIS IS UP TO YOU IF YOU  WANT TO ADD RUM . TO START COOK THE MILK AND THE VANILLA TILL BOILING , IN ANOTHER BOWL ADD THE FLOUR , SUGAR AND EGGS MIX IT IN TO A PASTE , THEN SLOWLY ADD IN THE HOT MILK MIXTURE , KEEP WHISKING IT TILL ALL IS COMBINE WELL . LASTLY ADD IN THE RUM AND THE BUTTER , PUT A SIDE AND LET IT REST TILL IT IS ROOM TEMPERATURE , RAP IT AND LET IT CONTINUE TO REST IN THE CHILLER OVERNIGHT , THE NEXT DAY TAKE IT OUT POUR IN A SMALL CAKE MOLD AND BAKE IT FOR 45  MINUTES ABOUT 200 C ,OR TILL IT IS BLACK ON THE OUT SIDE . FOR THE SWEET CARROT PUREE , BOIL SOME SUGAR WATER WITH SOME CARROT , TILL THE CARROT IS SOFT AND BLAND IT TILL SMOOTH , FOR THE WALNUT , COOK THE WALNUT IN A PAN WITH NO OIL ADDED , ADD IN A PINCH OF PAPRIKA POWDER , SALT , SUGAR COOK IT TILL ALL IS COMBINE , AND THERE YOU HAVE IT A CLASSIC FRENCH DESSERT , HOPE YOU GUYS LIKE IT AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU , AND REMEMBER TO HAVE FUN COOKING :) 

A NEW TWIST

CRISPY AND SPICY CHICKEN WITH SAUTE VEGETABLES WITH  PUFF PASTRY  AND SERVE WITH A MUSHROOM SAUCE :) 

THERE IS NOTHING BETTER ^^

HEY FOOD LOVERS ~ THIS IS MY NEW DISH IT IS DEEP FRIED SPICY CHICKEN WITH  VEGETABLES AND AT THE BOTTOM IS PUFF PASTRY . TO START , YOU WILL NEED SOME PUFF PASTRY DOUGH , YOU CAN GET THIS IS ANY GROCERY STORE , OR SUPER MARKET CUT A CIRCLE AND LAY IT AT A BAKING PAN WITH PARCHMENT PAPER 

AND PRICK IT WITH A FORK , AND FOR THE SIDES CUT A RING USING A RING CUTTER . BRUSH IT WITH SOME EGG WISH AND BAKE IT TILL GOLDEN BROWN , FOR THE CHICKEN START BY MARINATING THE CHICKEN , WITH SOME SALT, PEPPER , OIL AND PAPRIKA POWDER FOR ABOUT AN HOUR . AND COAT THE CHICKEN WITH EGG AND SOME BREAD CRUMBS , AND PUT IT IN THE CHILLER TO LET THE BREAD CRUMBS REST SO THAT THEY WILL STICK TO THE CHICKEN , REST FOR ABOUT 30 MINUTES  IN THE CHILLER , TAKE IT OUT AND FRY IT IN SOME OIL , FOR THE VEGETABLES ,COOK IT IN SOME ONION AND SOME GARLIC , NOT BROWNING THE VEGETABLES BY SWEATING IT , IN THE PAN WITH LOW FIRE , DON'T FOR GET THE SALT AND PEPPER . FOR THE MUSHROOM SAUCE , START WITH CHICKEN BROTH , IT IS BEST TO MAKE YOUR OWN CHICKEN BROTH ,IF U CANNOT MAKE IT YOUR SELF YOU CAN ALSO USE WATER , FIRST COOK THE MUSHROOM WITH SOME OIL OR BUTTER TILL THE MUSHROOM IS SOFT AND ADD IN THE CHICKEN BROTH AND COOK TILL REDUCE LASTLY SALT AND PEPPER . AND IT IS TIME TO SERVE :) THERE YOU HAVE IT A NEW TWIST HOPE YOU GUYS LIKE IT , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM , AND REMEMBER TO HAVE FUN COOKING :) ENJOY ~

CRUNCHY TOPPING WITH A SWEET AND SALTY SURPRISE

APPLE AND BANANA FILLING WITH A BISCUIT CRUMBS AT THE  BOTTOM AND A BROWN SUGAR TOPPING 

SWEET, SALTY AND CRUNCHY :) 

 HEY FOOD LOVERS ~ I AM BACK :) TO START WITH THIS WONDERFUL DESSERT FIRSTLY , U HAVE TO START BUY CUTTING THE APPLE IN TO BIG CUBE SAME GOES FOR THE BANANA  , U CAN ALSO CHOOSE TO PUT PEAR OR PLUM OR AND KIND OF FRUIT YOU LIKE , BUT FOR THIS RECIPE I HAVE APPLES AND BANANA , IN A BOWL ADD THE FRUIT IN AND ADD IN SOME LEMON JUICE AND A PINCH OF CINNAMON POWDER AND ALSO A PINCH OF SALT , TO ENHANCE THE APPLE FLAVOUR  . FOR THE BOTTOM LAYER ADD IN SOME CRUSH UP BISCUIT CRUMBS , FOR THE SWEET TOPPING IN A BOWL ADD IN BROWN SUGAR , FLOUR AND SOME BUTTER , USING HANDS MIX THE BUTTER WITH THE BROWN SUGAR AND FLOUR TILL COMBINE , MAKE SURE THE BUTTER IS COLD OR FROZEN , THEN PUT ALL THE MIXTURE IN THE BAKING CUP OR BAKING DISH , FIRST START WITH THE BISCUIT CRUMBS AT THE BOTTOM THEN ADD IN THE FRUIT AND LASTLY ADD IN THE SUGAR MIXTURE ,  AND BAKE IT IN A 180 C FOR A BOUT 12 MINUTE TILL THE TOP IS GOLDEN BROWN . THERE YOU HAVE IT A SIMPLE AND HEALTHY DESSERT QUICK AND EASY TO MAKE :) HOPE YOU GUYS ENJOY IT AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :) 

MINI FRUIT TART WITH CHOCOLATE SAUCE

MINI FRUIT TART WITH PASTRY CREAM SERVE WITH  CHOCOLATE SAUCE 

LITTLE BITE WITH A BIG TASTE :) 

 HEY ALL THE FOOD LOVER ~ THIS IS MY NEW CREATION IT IS A SMALL FRUIT TART ,TO START OF FIRSTLY THE CRUST , THIS IS OPTIONAL IF YOU WAN TO MAKE A SHORTCRUST PASTRY OR EVEN A BISCUITS BASE CRUST , BUT I AM MAKING A SHORT CRUST BASE TO START YOU WILL NEED , FLOUR ,SUGAR , BIT OF SALT AND BUTTER . IN A BOWL ADD IN THE DRY INGREDIENT AND THEN USING YOUR HAND TO RUB THE BUTTER IN TO THE DRY MIX TILL THE MIXTURE IS LIKE CRUMBLY SAND , ADD IN EGG AND THEN USING THE TIP OF YOUR FINGER TO MIX THE DOUGH TILL IT IS COMBINE ,AND THEN CHILL THE DOUGH FOR A FEW HOURS EVEN BETTER OVER NIGHT . AFTER THAT TAKE IT OUT FORM THE CHILLER AND ROW THE DOUGH OUT AND LAY IT ON THE PIE PAN AND BAKE IT TILL THE DOUGH IS GOLDEN BROWN ON THE SIDES .NEXT FOR THE FILLING THE PASTRY CREAM , TO START YOU WILL NEED SUGAR , BUTTER , EGG YOLK , CORN STARCH, MILK  AND VANILLA . IN A POT ADD IN THE MILK AND VANILLA COOK TILL SIMMER AND IN ANOTHER BOWL ADD IN A BIT OF MILK '' ROOM TEMPERATURE '' EGG YOLK , SUGAR CORN STARCH AND BUTTER , WHISK TILL COMBINE AND POUR THE HOT MILK MIXTURE IN TO THE EGG MIXTURE TEMPERING IT BY ADDING SMALL AMOUNT SLOWLY TILL ALL THE MILK IS ADD IN AND RETURN IT IN THE POT AND COOK TILL IS THICKEN TILL THE MIXTURE CAN COAT THE BACK OF THE SPOON , NEXT REMOVE FROM THE HEAT AND WRAP IT '' DON'T PUT IT IN THE CHILLER ''. FOR THE FRUIT IS PUT TO YOU WHAT EVERY FRUIT YOU LIKE TO PUT ON TOP :) FOR ME I AM USING KIWI , STRAWBERRY , AND MANGO . FOR THE CHOCOLATE SAUCE YOU WILL NEED , CHOCOLATE CHIPS , COCO POWDER , WATER, SUGAR, AND  CORN STARCH . TO START  IN A POT ADD SUGAR , CHOCOLATE , AND WATER COOK TILL DISSOLVE AND IN ANOTHER  BOWL ADD IN CORN STARCH AND COCO POWDER WITH A BIT OF WATER MIX TILL IT BECOMES A THIN PASTE AND ADD IN THE THE WATER MIXTURE IN TO THE COCO MIXTURE AND WHISK TILL COMBINE , AND RETURN IN TO THE POT COOK IT TILL THE MIXTURE IS THICKEN AND REMOVE FROM HEAT , CHILL IT FOR LATER USE . THIS IS MY NEW CREATION THANKS HOPE YOU GUYS LIKE IT AND REMEMBER TO HAVE FUN COOKING , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :) 

ALMOND TOPPING BROWNIES WITH GREEN TEA ICE CREAM

ROASTED ALMOND NUTS BROWNIES WITH GREEN TEA ICE CREAM GARNISH WITH A PIECE OF CARAMELIZED SUGAR 

ONE OF A KIND :) 

HEY FOOD LOVERS ~ THIS IS MY NEW CREATION, IT IS A ROASTED ALMOND NUT BROWNIES WITH GREEN TEA ICE CREAM . TO START FIRST , IN A DOUBLE BOILER ADD IN CHOCOLATE , SUGAR , EGG, BUTTER COOK IT TILL THE MIXTURE IS WELL COMBINE AND IN ANOTHER BOWL PREPARE FLOUR , BAKING POWDER AND WHEN THE CHOCOLATE MIXTURE IS WELL MIX ADD THE WET MIXTURE IN TO THE DRY MIXTURE SLOWLY FOLD IT IN . NEXT PUT THE MIXTURE IN A CAKE MOLD AND TOP IT WITH ALMOND WHICH IS NOT BEEN ROASTED , BAKE IT FOR 40 MINUTES  IN A 180 C OVEN . FOR THE GREEN TEA ICE CREAM , IN A DOUBLE BOILER MIX IN , SUGAR , MILK , EGG, GREEN TEA POWDER AND COOK IT TILL THE MIXTURE IS HOT , WHEN THE MIXTURE IS READY LET IT COOL FOR AWHILE AND ADD IN TO THE COLD WHIPPING CREAM AND FOLD THE CREAM WITH THE GREEN TEA MIXTURE TILL IS ALL COMBINE , PUT IT IN THE FREEZER TILL THE MIXTURE IS HARDEN AND YOU CAN SERVE IT:) THERE YOU HAVE IT , MY BROWNIES WITH GREEN TEA ICE CREAM EASY AND 123 HAHA , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU , AND REMEMBER TO HAVE FUN COOKING :) 

CHOCOLATE TRUFFLE CAKE WITH LEMON SORBET

CHOCOLATE TRUFFLE CAKE WITH A BISCUIT CRUST AT THE BOTTOM WITH A LEMON SORBET AT THE SIDE

 SWEET AND SOUR 

HEY FOOD LOVERS ~ THIS IS MY NEW CREATION IT IS A TRUFFLE COCO CAKE WITH A LEMON  BISCUIT CRUST AT THE BOTTOM  AND TO START OFF U WILL NEED 

CHOCOLATE MILK OR DARK IS UP TO YOU BUT I AM USING DARK CHOCOLATE , CREAM , MALTED BUTTER LEMON ZEST , BISCUIT CRUMB , CINNAMON POWDER. TO START COOK THE CREAM WITH THE CINNAMON POWDER IN A LOW HEAT TILL THE CREAM START TO SIMMER NEXT ADD THE CREAM IN TO THE CHOCOLATE LET THE HEAT FROM THE CREAM MALT THE CHOCOLATE , USING A SPOON OR A SPATULA TO MIX THE CHOCOLATE MIXTURE TILL IS FULLY COMBINE . FOR THE CRUST AT THE BOTTOM , MIX THE BISCUIT WITH THE MELTED BUTTER TILL THE CRUMBS LOOK LIKE WET SAND AND ADD IN THE LEMON ZEST . IN A ROUND MOLD OR A CAKE MOLD SCOOP THE BISCUIT MIXTURE IN AND PRESS TO MAKE THE BOTTOM LAYER , NEXT POUR IN THE CHOCOLATE GANACHE MIXTURE AND PLACE THE CAKE IN THE FREEZER FOR A FEW HOURS TILL THE GANACHE IS SET .  WHEN IT IS SET REMOVER THE CAKE MOLD AND DUST IT WITH SOME COCO POWDER ,AND  THERE U HAVE IT . FOR THE LEMON SORBET IN A PAN COOK SUGAR WATER AND LEMON JUICE AND PLACE THE MIXTURE IN THE FREEZER , EVERY 30 MINUTES TAKE IT OUT AND  BY USING A FORK SCRAP THE MIXTURE TO MAKE  IT MAKE THE ICE FLUFFY .  AND THERE YOU HAVE IT TRUFFLE CHOCOLATE CAKE WITH LEMON SORBET HOPE YOU GUYS LIKE IT , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM AND REMEMBER HAVE FUN COOKING  :) 

SPICY RED BELL PEPPER PASTA WITH A ASIAN TWIST

SPICY RED BELL PEPPER INFUSE  PASTA WITH CREAMY CHINESE SHIITAKE MUSHROOM SAUCE 

HOT AND  PEPPERY SPAGHETTI 

HEY  FOOD LOVERS ~ this is my new creation a hot and spicy spaghetti with a Asian twist .

this is what you will need to start , flour, egg, salt , pepper , chop garlic , cream , shiitake mushroom , and of cause puree red bell pepper . to start first u have to roast the bell pepper till the bell pepper is soft and u can remove the skin, or u can even put the bell pepper in a open fire stove , then remove the skin and blend the bell pepper in to puree and there u have it . To start off the pasta in a bowl add in the flour , the bell pepper puree and the egg till the mixture is combine well like a dough , like so 

put the dough in a clean bowl and , to start making the pasta , take haft of the dough , remember to flour the table before placing the dough on top if not the dough will stick to the table and u don't want that to happen .....  now roll the pasta dough out in to a very thin layer and using a knife or a pizza cutter cut the pasta dough in to thin script like so ..

 to cook them just put the pasta in hot water with some salt in it , then after a few minutes take them out , but not over cooking the pasta , cook it half way NOT all the way , next take them out and drain them , place them a side and let the water drip off , to start with the Asian creamy sauce first chop up some shiitake mushroom and place it in a pan with some garlic and add in a bit of salt cook it till the mushroom is cook all the way  , next add in the cream make sure the heat is on low so that the cream don't burn a split cook for a few minutes add in a bit of salt and pepper for taste , and lastly add in the pasta cook for a few minutes more add in some thyme  and chili flakes  then it is ready to be serve and there you have it my spicy Asian pasta hope you guys like it , if you have any comment please leave it at the bottom THANK YOU and remember to have fun cooking :) 

EASY STIR FRIED RICE NOODLES CHINESE STYLE

 STIR FRIED RICE NOODLES WITH PRAWN AND CHICKEN 

WHO NEEDS TAKE OUT ?

HEY ALL THE FOOD LOVERS !! This is my new dish  it is a easy way to cook stir fried rice noodles , to start you will need eggs, garlic , red Chinese shallot  , cabbage ,oil you can use peanut oil if you like , light soya sauce , dark vinegar , dark soya sauce  ,salt, pepper , chicken meat , prawn , and lastly is the rice noodles , you can get this in any Asian stall or any grocery stall . first you have to marinate the chicken and the prawn in some salt , pepper and a bit of chili oil , if you don't have any chili infuse oil just marinate with normal oil , and put in the chiller for at least an hour , to start with the noodles in a hot wok add in the eggs and cook in till the eggs is scramble and take the eggs out put it a side , next in the wok add in the marinated chicken and prawn cook till the chicken and the prawn is half cook , and take out put it a side , in a clean wok add in a bit of oil add in the chop garlic and chop shallot , cook till it becomes brown  add in the cabbage in the wok add add in a bit of dark vinegar , salt and pepper keep cooking till the cabbage is soft , next for the rice noodles before cooking the rice noodles you have to first soak the  rice noodles in hot water till the rice noodles is soft after that drain the rice noodles , add the drain noodles in the wok with the cabbage add keep cooking it ," IF THE RICE NODDLES IS STICKING TOGETHER ADD IN A BIT OF WATER " add in the dark soya sauce and light soya sauce  to give the noddles a dark brown colour and a bit of saltiness , cook till the noodles is a bit dry add in the half cook chicken and prawn in to the wok with the noddles cook till the meat and the prawn is fully cook , lasty add in the eggs add cook for a few minutes take it out and it time to serve and it is beast serve with some chop Chinese  red small chili , hope you guys like my new dish if you have any comment please leave it at the bottom thank you, and remember to have fun cook :) 

RED WINE CHOUX PASTRY WITH STRAWBERRY ICE CREAM

RED WINE CHOUX PASTRY SERVE WITH STRAWBERRY ICE CREAM 

A CLASSIC DESSERT WITH A VERY UNIQUE TWIST 

DON'T GET DRUNK !!

HEY FOOD LOVERS ~ This is my new creation it is a very simple and classic dish , but with a modern twist to it , normally choux pastry is made with water , butter , milk , flour and lasty egg , for this dish i have taken out the water and replace it with red wine , it is good to use a very fruity wine that have a fruity background and also a light wine , the wine don't have to be a very expensive wine , besides i have change the water in to red wine i have also add in one cup of sugar so that the choux will be more sweet then before , and the sweetness also is a very good complement to the slightly bitterness of the red wine . it is a very good match and once you have done the choux mixture bake the mixture in a 180c oven for a few minutes and lower the temperature to 160c and continue baking , make sure the choux comes out golden on top and soft inside . and for the strawberry ice cream , it is so easy to make first whip the whipping cream in to stiff peeks and in another bowl whip the condensed milk, a bit of butter, strawberry coulis , colouring  and vanilla extract mix till everything  is well combine and fold in the whipping cream make sure you don't over fold it ,put the mixture in the freezer for about 8 hours , till the mixture is fully harden like a ice cream and you can choose to drizzle some chocolate ganache  on top before serving and there you have it a red wine chox pastry and a very very pink strawberry ice cream at the side . hope you guys like my new dish , and happy cooking food lovers , if you have any comment please leave it at the bottom :) thank you .

FRESH POMELO STRAWBERRY SALAD WITH NUTTY HONEY OAT CRUNCH

FRESH POMELO, STRAWBERRY,  MANDARIN ORANGE SALAD SERVE WITH A COLD DRESSING AND AT THE SIDE IS HONEY COATED NUTTY OAT CRUNCH 

IT IS COLD AND WARM AT THE SAME TIME 

HEY FOOD LOVERS , THIS IS MY NEW CREATION IT IS A COLD ANS HOT SALAD IN ONE PLATE . TO START YOU WILL NEED ICE LETTUCE , FRESH STRAWBERRY , FRESH MANDARIN ORANGE , FRESH  POMELO TO START OF WITH THE SALAD JUST CUT THE ICE LATTICE IN TO BITE SIZES AND SAME GOES TO ALL OF THE FRESH FRUIT , AND FOR THE SALAD COLD DRESSING , IN A ICE CUBE FILL IT WITH STRAWBERRY JUICE AND A BIT OF LEMON JUICE  , PUT IT IN TO THE FREEZER AND LET IT FREEZE TILL THE DRESSING BECOMES HARD LIKE ICE AND WHEN IT TIME TO SERVE , SHAVE THE ICE DRESSING ON TOP OF THE SALAD AND THE CONSUMER CAN ENJOY A COOL SALAD .FOR THE HOT OR WARM HONEY OAT CRUNCH , TO START IN A PAN COOK SOME INSTANT OAT TILL THE OAT BECOMES A BIT BROWN AND ADD IN CHOP PEANUT AND ALMOND NUT , COOK TILL THE NUT BECOMES BROWN , DO THIS IN A LOW HEAT SO THAT THE OATS WILL NOT GET BURN , AND ADD IN HONEY COOK IT TILL THE OAT COMBINE , IF IT IS TO STICKY ADD IN A BIT OF WATER,AND IT IS READY . 

AND THERE U HAVE IT A HOT AND COLD SALAD IN THE SAME PLATE , WELL I HOPE YOU GUYS ENJOY MY NEW CREATION THANKS AND REMEMBER TO HAVE FUN COOKING :) IF YOU GUYS HAVE ANY  COMMENT PLEASE LEAVE IT AT THE BOTTOM THANKS 

ELVIS PRESLEY SANDWICH WITH A MODERN TWIST

OAT BISCUIT TOP OF WITH A FRESH BANANA AND GLAZE WITH CHOCOLATE GENACHE AND STRAWBERRY COULIS AND ROASTED ALMOND NUTS AND TOP WITH A PEANUT BUTTER SAUCE 

THE KING SANDWICH WITH A MODERN TWIST 

HEY ALL THE FOOD LOVERS OUT THERE THIS IS MY NEW CREATION ,TO START ,FIRSTLY START OF WITH THE STRAWBERRY COULIS  , YOU WILL NEED FRESH STRAWBERRY , SUGAR , WATER AND A CLEAN CONTAINER TO PUT THE END PRODUCT , MAKER SURE YOU THE CONTAINER YOU USE IS CLEAN PROPERLY , TO MAKE SURE THERE IS NO CONTAMINATION . 

NEXT IN A POT POUR IN WATER AND SUGAR , COOK TILL THE SUGAR IN DISSOLVE AND ADD IN THE FRESH STRAWBERRY , COOK TILL THE MIXTURE REDUCE AND THICKENS , SCOOP THE MIXTURE OUT AND LET IT COOL TO ROOM TEMPERATURE AND TRANSFER  IT IN TO A CLEAN GLASS CONTAINER , KEEP IT IN THE CHILLER TILL FARTHER USE .

FOR THE OAT COOKIES , FIRST START WITH SOME INSTANT OATMEAL MIX WITH A BIT OF MELTED BUTTER  AND EGG YOLK , MIX TILL THE MIXTURE COMBINE IN TO A DOUGH PLACE IT IN A BAKING TRAY WITH SOME BAKING PAPER AND BAKE IN A 160 C OVEN FOR ABOUT 20 MINUTES OR TILL THE TOP AND THE BOTTOM OF THE COOKIES IS GOLDEN BROWN , NEXT  FOR THE CHOCOLATE GLAZE , START WITH A  1:1 RATIO OF CHOCOLATE AND CREAM COOK THE CREAM TILL THE CREAM IS HOT AND POUR THE HOT CREAM IN TO THE CHOCOLATE LET THE HEAT FORM THE CREAM COOK AND MELT THE CHOCOLATE . FOR THE PEANUT BUTTER SAUCE IN A POT ADD IN SOME CREAM AND ONE BIG SCOOP OF PEANUT BUTTER , THAT YOU USE TO EAT WITH BREAD , COOK TILL THE  PEANUT BUTTER IS DISSOLVE AND ADD IN SUGAR, THERE YOU HAVE IT PEANUT BUTTER SAUCE .NOW JUST ARRANGE THE INGREDIENTS FIRST START WITH THE STRAWBERRY COULIS AT THE BOTTOM AND PLACE THE OAT COOKIE ON TOP  , TOP OF WITH A FRESH CUT BANANA , NEXT GLAZE OVER SOME CHOCOLATE GLAZE AND TOP OF WITH SOME BAKE CHOP ALMOND NUTS AND LASTLY PUT A BIT OF PEANUT BUTTER SAUCE ON TOP , AND THERE YOU HAVE IT THE KING SANDWICH WITH A MODERN TWIST WELL HAVE FUN COOKING FOOD LOVERS , HOPE YOU ENJOY MY NEW DISH THANK YOU :) 

HOW TO DEBONE A LAMB RACK INTO LAMB TENDERLOIN

MY CHEF IN THE MAKING 

LAMB RACK TO LAMB TENDERLOIN  

CHICKEN BURGER WITH A FRENCH TWIST

BISCUITS CRUSTED CHICKEN PATTY WITH SAUTE ONION AND BUTTON MUSHROOM IT IS SERVE WITH ROASTED EGGPLANT AND STUFF BELL PEPPERS 

IT IS NOT JUST A CHICKEN BURGER !!! MUST TRY 

HEY FOOD LOVERS 

  THIS IS MY NEW CREATION ,TO START FOR THE CHICKEN PATTY 

INGREDIENTS THAT YOU WILL NEED IS , FIRSTLY IS MINCED CHICKEN MEAT , BISCUITS CRUMBLE . ONE WHOLE EGG AND ONE EGG YOLK , SALT , BLACK PEPPER , SUGAR , FRESH BASIL LEAF , GARLIC , ONION , FOR THE SPICES YOU WILL NEED , PAPRIKA POWDER , FIVE SPICE POWDER , THEME , CHILI FLAKES AND LASTLY ALL SPICE . COMBINE ALL THE INGREDIENT IN A BOWL MIX TILL THE MEAT IS COMBINE WELL WITH ALL THE INGREDIENTS , AFTER THAT SCOOP SMALL AMOUNT OF THE MEAT MIXTURE AND PLACE IN ON A BAKING TRAY AND PUT IT IN  THE CHILLER FOR AN HOUR , SO THAT THE CHICKEN CAN MARINATED WITH THE INGREDIENTS . THERE IS NO OIL NEEDED DURING THIS STAGE . AFTER AN HOUR TAKE THE MEAT OUT AND IN A PAN ADD A BIT OF OIL AND SEAR THAT OUTER PART OF THE MEAT AND CONTINUE COOKING THE MEAT IN THE OVEN FOR 20 MINUTES IN A 180 C OVEN TILL THE MEAT IN FULLY COOK , IF YOU ARE USING BEEF OR EVEN LAMB U CAN CHOOSE TO COOK WHATEVER DONESS YOU PREFER .

NEXT FOR THE CHOUX PASTRY IN THIS RECIPE IT ACT AS A BREAD TO THE CHICKEN PATTY 

YOU WILL NEED , EGGS , BUTTER , WATER, FLOUR AND MILK , BUT FOR THIS RECIPE I AM USING SOYA MILK  IT IS MORE HEALTY , IN A POT ADD IN BUTTER , MILK , AND WATER MIX TILL THE BUTTER IS MALTED AND COMBINE WITH THE MILK MIXTURE , LIKE SO

AFTER THE MIXTURE IS MALTED ADD IN THE FLOUR AND COOK TILL THE MIXTURE BECOMES A DOUGH AND THE MIXTURE IS NOT STICKING TO THE SIDES OF THE POT ,

 REMOVE THE DOUGH  FROM THE HEAT AND LET THE MIXTURE COOL DOWN AND ADD IN THE EGGS ONE AT A TIME WHISK IT CONSTANTLY TILL THE DOUGH IS COMBINE AND THIS TIME THE DOUGH IS A BIT STICKY , SCOOP THE MIXTURE IN TO A PIPING BAG  AND PIPE A CIRCLE SHAPE OUT AND BAKED THE DOUGH IN THE OVEN FOR A FEW MINUTES TILL THE  DOUGH PUFF UP AND IS GOLDEN BROWN LIKE SO .

AND YOU CAN TOP YOUR BURGER WITH SOME SAUTE ONION , MUSHROOM , OR EVEN SOME FRESH SALAD VEGETABLE IT IS UP TO YOU WHAT EVER YOU LIKE TO HAVE IN YOUR BURGER , AND YOU CAN ALSO EAT WITH ANY DRESSING YOU PREFER .

ROASTED EGGPLANT 

ROASTED SOME EGGPLANT IN THE OVEN IF YOU DON'T HAVE AN OVEN YOU CAN ROAST IT IN A GRILLER  , AFTER THAT PEEL THE EGGPLANT SKIN AND CUT UP SOME CARROT ADD IN SOME CHEDDAR CHEERS ADD IN SOME OLIVE OIL , BLEND TILL THE MIXTURE IS SMOOTH .LASTLY ADD IN SALT AND PEPPER , . IN A PAN ADD IN SOME OLIVE OIL AND WHEN THE OIL IS HOT SCOOP THE MIXTURE IN THE PAN AND COOK TILL THE EGGPLANT MIXTURE IS BROWN ON THE OUT SIDE . FOR THE BELL PEPPER JUST EMPTY OUT THE BELL PEPPER TAKE OUT ALL THE SEEDS IN SIDE, AND STUFF IT WITH SOME MALT EXAMPLE RICE , BROWN RICE , OR EVEN BIRD SEEDS , BEFORE STUFFING THE BELL PEPPER FIRSTLY COOK THE MALT THAT YOU HAVE CHOSEN , AFTER THE YOUR MALT HAS BEEN COOK , SCOOP THE MALT IN A PIPING BAG AND PIPE THE MIXTURE IN THE BELLY PEPPER AND TOP OFF WITH A BIT OF CHEESE . IT IS BETTER TO SEASON THE MALT OR YOU CAN EVEN ADD IN SOME VEGETABLE OR MEAT TO YOUR MALT . AFTER STUFFING THE BELL PEPPER , FINISH ROASTING THE BELL PEPPERS IN THE OVEN FOR 15 MINUTES IN A 160 C OVEN SO THAT THE BELL PEPPER IS SOFT BUT NOT TO SOFT THAT THE MIXTURE IN SIDES WILL FALL OUT . HOPE YOU GUYS LIKE MY NEW DISH , IF YOU HAVE ANY COMMENTS PLEASE LEAVE IT AT THE BOTTOM THANK YOU AND HAPPY COOKING REMEMBER TO ENJOY COOKING :)