Tuesday, 25 December 2012

Orange Glazed Chicken

8 chicken legs boneles
pepper and salt
1 cup orange juice conetrate
1 cup tomato sauce
2 tbsp brown sugar
4 teaspoons white-wine vinegar
4 tsp Worcestershire sauce
2 tsp chilli sauce

How to make:
1. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
2. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

Saturday, 24 November 2012

Gyudon (Japanese Beef Rice Bowl)

200g meat shabu-shabu
1/2 Onion
5g ginger
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water
1/2 tsp granulated Dashi
steamed Rice


How to Make:
1. Cook the meat in boiling water then drain (to remove the smell of meat)
2. Make the sauce mix sake, soy sauce, mirin and sugar, and cook until thick
3. Put the meat and stir until smooth, then remove and set aside
4. Add water, dashi, ginger and garlic, cover and cook until onion ago
5. Put the meat back
6. Eat with rice in a bowl,
then sprinkle scallions

Sunday, 7 October 2012

Spaghetti aglio e olio (garlic and oil)

400 grams spagetthi
6 garlic, thinly sliced
¼ cup Italian parsley
½ cup olive oil
chilli flakes
grated parmesan cheese

How to make:
1. boil pasta according to box (each brand is different)

2. thinly sliced ​​garlic, and cook with olive oil, cook over low heat until the garlic infuse (soak) into the oil, use low heat so the garlic does not burn or change color, pour a little water if the pasta began to burn and turn off the heat

3. drain pasta add a little salt, pepper and dried chilli, parmesan, parsley and garlic oil, stirring until well blended

4. serve with more parmesan cheese if you like eating habits BUT PLEASE DO NOT use tomato sauce or chili, less connect with the menu ...

Tuesday, 18 September 2012


4 egg yolks
75 grams sugar
400 ml of liquid milk
1 tablespoon cornstarch, dissolved in 1 tablespoon water
200 ml heavy cream
120 grams dark cooking chocolate, cut into pieces
1/8 teaspoon vanilla
1/4 teaspoon salt
4 sheets gelatin, soaked
2 tablespoons of rhum

Materials Embellishments:
100 grams whipped cream
100 grams of canned fruit cocktail

How to make:
     Beat the egg yolks and sugar until fluffy. Add milk and maizena.Aduk flat.
     Heat the heavy cream. Enter the dark cooking chocolate, vanilla, and salt. Stir well. Enter into the beaten eggs.
     Cook, stirring until boiling again. Enter the gelatin, stirring until gelatin melt. Stir gently until a little steam disappears. Add rhum. Stir well.
     Pour mixture into a glass-legged. Put it in the fridge. Allow to freeze.
     Garnish with whipped cream and canned fruit shake. Serve.

For 9 cups

Monday, 17 September 2012


200 ml of liquid milk
100 grams of granulated sugar
20 grams cornstarch
50 ml of liquid milk
2 egg yolks
4 sheets gelatin soak and drain
250 grams of meat blender smooth avocado
200 grams heavy cream whipped half expands

Coffee Sauce Ingredients:
250 ml of liquid milk
2 teaspoons instant coffee
40 grams of sugar
50 grams of dark cooking chocolate cut into pieces
1 teaspoon cornstarch
Dissolve 1 teaspoon water

Processing Method:
     Boil milk and sugar to a boil. Enter the cornstarch solution. Cook until thick. Turn off heat.
     Add egg yolk. Stir quickly. Light the fire. Cook until bubbling. Enter the gelatin. Stir until dissolved. Lift.
     Enter blenderan avocado. Stir quickly. Let warm.
     Enter to whisk the cream a little as she shuffled slowly.
     Pour in a glass. freeze.
     Coffee sauce, boiled milk, coffee, and sugar to a boil. Add the chopped dark cooking chocolate. Stir until dissolved.
     Enter the cornstarch solution. Cook until thick.
     Pour over avocado mousse. Serve cold.

For 10 servings

Tuesday, 4 September 2012

Chocolate mousse cake

Cake Ingredients:
5 eggs intact
50 grams egg yolk
100 grams of granulated sugar
50 grams of honey
100 grams of low protein flour
25 grams of cocoa powder
1/2 teaspoon baking powder
75 grams of unsalted butter
30 ml of liquid milk
1 teaspoon brown paste

Mousse Ingredients:
500 grams of fresh heavy cream, whipped fluffy, cool
200 ml of liquid milk
20 grams cornstarch
75 grams sugar
1/4 teaspoon salt
2 teaspoons instant coffee
200 grams of white cooking chocolate cut into pieces
6 sheets gelatin soaked in cold water, wring it out
2 egg yolks beaten viscous
20 grams of cocoa powder
Dissolved in 45 ml of hot water

Ingredients Chocolate Glaze:
200 ml heavy cream
300 grams dark cooking chocolate cut into pieces
1 tablespoon of honey

Processing Method:
     Cake: prepare hot water in the pan. Beat the eggs and egg yolks over hot water on low speed until half fluffy.
     Enter the sugar a little as she whipped average.
     Add honey. Beat well. Remove from the pan. Beat at low speed until fluffy.
     Enter the flour, cocoa powder, and baking powder as she sifted and mix evenly.
     Heat the unsalted butter and liquid milk, stirring until boiling. Let warm. Add chocolate pasta. Stir well.
     Enter a little bit into the flour mixture, stirring gently.
     Pour into the pan 22x22x4 cm dialas without smeared margarine baking paper. Put again in a wider pan.
     Oven 25 minutes with a temperature of 180 degrees Celsius until cooked.
     Cut the cake with 1 cm. Cut round silicone mold width.
     Prepare the silicone mold a semicircle.

     Mousse: boiled milk, cornstarch, sugar, salt, and instant coffee, stirring until thickened. Add pieces of white cooking chocolate and gelatin. Stir until dissolved.
     Enter yolk. Stir well. Lift. Let warm.
     Pour a little boiling milk into beaten heavy cream while stirring.
     Those two parts. One part of the solution add cocoa powder. Stir well.
     Pour the coffee into a half-height mousse silicone mold. Pour the mousse topped with chocolate. Flatten. And cover with chocolate cake. Freeze.
     Remove from the mold and place it on the shelf.
     Chocolate glaze: heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Add honey. Stir until smooth.
     Pour on top of the mousse. Freeze.

For 22 pieces

Sunday, 2 September 2012



Pads Material:
150 grams of plain crackers (eg, jacobs)
75 grams unsalted butter, melted

Cheese Cake Ingredients:
400 grams of cream cheese
75 grams of sugar flour
1/4 teaspoon vanilla essence
150 grams of white cooking chocolate, melted
5 sheets of gelatine, soaked, squeezed, steamed
300 grams heavy cream, whipped half expands chill

Material Toping:
75 grams of blueberry filling

Processing Method:
Pads, stir ingredients until clotted base.
     Pour in the bottom of the pan coated 8 cm diameter ring round the base paper in rolls. Condense. Set aside.
     Beat cream cheese soft origin. Enter the powdered sugar and vanilla essence. Beat well.
     Add white cooking chocolate and gelatin. Beat well.
     Enter the shuffle a little whipped cream while slowly. Pour over the base.
     Spoon the blueberry filling. Irregular shape motifs.

For 8 pieces


2 pieces (300 g) carrots import, peeled, steamed, mashed
250 grams pumpkin, cut into squares, steamed
275 grams of meat has deep, cut into squares
1 onion, cut into squares
2 cloves garlic, roughly chopped
2 tablespoons flour
500 ml beef broth
200 ml cooking cream
1/2 tablespoon of salt
1/4 teaspoon ground pepper
3/4 teaspoon curry powder
5 pieces of curry leaves, thinly sliced
2 tablespoons olive oil, for sauteing

How to make:
Soup: heat margarine. Saute garlic and onions until fragrant. Insert meat. Stir until changes color. Add the flour. Stir until grained. Pour a little broth until smooth. Enter blenderan carrots. Stir well.
Add salt, pepper, and curry powder. Stir well. Pour the cooking cream. Stir until bubbling. Add pumpkin and curry leaves. Stir well.
Serve cream soup with bread nets.


Thursday, 30 August 2012


500 g oyster mushrooms, shredded-shredded into 2 parts

200 gr fried peanuts
3 cloves garlic, fried
2 kaffir lime leaves
2 tsp sugar comb
1 tsp fine salt
5 tablespoons soy sauce
2 tablespoons oil for sauteing
800 cc of water

How to make:

Mix all ingredients and blend seasoning
Saute until fragrant spices
Pour water into the skillet and heat to boiling
Enter shredded oyster mushrooms, leave until the mushrooms cooked
Take the mushrooms from the seasoning, then prick-puncture using a skewer
Grilled mushroom satay while occasionally dipped in spices and roasted until cooked and fragrant
Serve with oyster mushroom satay peanut sauce, soy sauce, and sliced ​​cucumbers and tomato

Thursday, 2 August 2012

Risotto with Tuna

4 pcs @ 180 grams Tuna steaks
10 grams of granulated black pepper, crushed
10 grams of coriander

50 grams of chopped onion
50 grams of chopped celery
50 grams of chopped carrots
Arborio rice 400 grams
4 tablespoons olive oil
1.5 liter fish stock
2 stalks lemongrass
3 tablespoons fish sauce

Coriander leaves
green asparagus
Chili oil

How to make:
1. Risotto: Heat the olive oil, put onions, carrots and celery, stirring for 3 minutes over high heat.
2. Add rice and lemongrass, stir-fry for 2 minutes.
3. Add wine, if you like and wait until absorbed by rice.
4. Start adding a little fish stock and wait until absorbed by the rice before adding another stir.
5. Repeat until rice tender (about 20-25 minutes).
6. Finally add the fish sauce and season with salt and pepper premises.
7. Crushed black pepper and coriander. Season the tuna steaks with salt and pepper and coat the tuna with coriander.
8. Heat oil in a heavy based frying pan. Cook the tuna on both sides until cooked (according to taste, 2 minutes for each side).
9. Place the risotto in a serving dish, garnish with asparagus put the tuna on top of asparagus, coriander leaves and alfalfa.

Rendezvous Coffee

30 ml of warm milk
30 ml of cold milk
tablespoons flavor  
2 scoopses cream
espresso taste
 Whipped cream to taste

How to make:
1. Enter the espresso into the glass.
2. Pour ice cream, flavor, cold milk, and warm milk. Pour alternately to form a layer.
3. For the topping, put whipped cream on top of milk foam. Sprinkle with ground cinnamon.
4. Serve.

Hakau - Hong Kong Style

600 grams of shrimp
300 grams of Margarine
250 grams of wheat flour
250 grams of Tang Mien (a type of starch extracted from wheat flour starch)
100 Oil of sesame noodles
5 grams Baking soda
5 grams of white sugar
3 grams of cooked Seasoning
2 Bram Salt
1 Brom Air ash (like vinegar)
1 gram of powdered chicken broth
1 gram of white pepper powder
Boiling water to taste

How to make:
1. The superior flour and wheat starch Jen stirred into one.
2. Add boiling water, stirring until dough is smooth.
3. Such as leather trimmed dumpling dough and set aside.
4. Shrimp, chicken stir into the oil.
5. Cook all ingredients, stirring until blended.
6. Wrap the shrimp mixture into the dumpling skin.
7. Steam (steam) for 3-4 minutes.
8. Serve.

Wednesday, 1 August 2012

Falafel Balls

200 g of beans arab (chickpeas) dried or 500 g of canned, drained
200 g lentils (broad beans) 500 g dried or frozen
1 bunch of parsley, chopped
3 tablespoons fresh mint leaves, chopped
75 g bulgur wheat, soaked in hot water for 15 minutes
4 cloves garlic, crushed
1 egg, egg
1 tsp cumin mashed
1 teaspoon cardamom, crushed or 1 tsp coriander powder
1/2 teaspoon baking soda
Salt and freshly ground black pepper
3 leeks, chopped
1 onion lily stem (loose), whites only, or 1 small onion chopped
1 red bell pepper, seeded and chopped
Approximately 4 tablespoons sesame seeds
Peanut oil, corn, or sunflower seeds for frying
Stalks of coriander for serving

How to cook:
1. Soak beans and lentils dried arabic in water overnight and drain.

2. If you put the lentils frozen, thawed, then rinse with cold water and drain.

3. Enter the nuts into the blender. Add parsley, mint, bulgur wheat, garlic, egg, cumin, cardamom or coriander, baking soda, salt, and pepper. Milled in a blender, but try. texture remains rough. Transfer to a bowl.

4. Enter the green onions, loose or onions, and red peppers in a blender. Play until you see the finely chopped. Reinsert the bean mixture into a blender and blend together. (Insert a little if necessary).

5. Set aside for 15 minutes, then chill for 30 minutes.

6. Dampen your hands and take a little dough. Form into balls (± 2 cm diameter). After all the dough ball is formed, for two. Roll out on a small plate of sesame seeds and roll some balls in sesame seeds (with a little pressure to stick to sesame). Let the balls the other half remained smooth.

7. Pour oil 3 inches tall in a large skillet. Heat to 190 ° C or until a piece of bread to brown within 30 seconds. Fry the ball alternately until brown for about 2 minutes. Behind every 1 minute. Drain on paper towels and serve with a sprig of eating coriander.

For approximately 20 servings

Falafel can also be served with wooden skewers and cocktail sauce, or mini pita bread in half with a salad, and hummus, or it could be presented in mini lettuce with a spoonful of hummus and a sprig of mint.


Mais Con Hielo - the best dessert from Philippines

sweet corn 1 can (225 grams without water)
sweetened condensed milk 1 can (225 ml)
shaved ice / Ice Cream taste (300-350 g)

How to Make:
- Mix the sweet corn and sweetened condensed milk, stirring until blended.
- Pour in a serving glass, add crushed ice to taste.
- Serve.

To 4 cups

1. You can replace sweetened condensed milk with evaporated milk. When you use evaporated milk sugar should be added (for 1 can of evaporated milk, sugar fine 8-10 tablespoons).
2. If you have a lot of time and be more economical, replace it with canned sweet corn fresh sweet corn is boiled until cooked then separated from the cob.

Monday, 30 July 2012

Recipe Special dumplings (Bakpao)

Source material:
     250 grams of wheat flour of low protein
     1 teaspoon instant yeast
     50 grams of pliers Mien
     1 tablespoon granulated sugar
     150 ml of water

Ingredients dough:
     25 grams of powder dumplings
     25 grams of white butter
     100 gr powdered sugar
     250 grams of wheat flour
     25 grams of cooking oil

How to make dumplings:
     Create biangnya first. Mix all dough ingredients prickly. Stir until blended. Let stand for 1 hour until the disintegrating
     Enter into a prickly: dumpling powder and powdered sugar. Stir well. Then enter the flour. Stir until smooth. Last put white butter and cooking oil. Knead again. After a smooth cover with a damp cloth or plastic for 10 minutes before in the form
     Form the dough lengthwise like a rice cake. Cut and weigh it according to desired weight (usually about 30 grams). Round the dough and then rest again for 15 minutes while re-closed damp cloth
     Take a piece of dough, flatten with hands to form round. With a rolling pin roll the edges just start from the outside toward the center. Try to keep a round shape, but the middle remains thick so that the dough does not break when dumplings are given content. Enter the material contents into it. Squeeze the dough and re-round it off.
     Place the buns on a sheet of baking paper. Let stand 1 hour maximum until fluffy. Character when pressed with a finger so the dough will come back slowly
     Boil water in a saucepan. Steam the dumplings for 15 minutes.

 Fill buns (optional):

Green beans:

     85 ounces green beans, soak 1 hour
     350 ml of water
     125 grams sugar
     ¼ teaspoon salt
     1/8 teaspoon alum green (if no one can replace the straw that crushed and sieved baker)
     750 ml cooking oil (preferably peanut oil)

How to Make Green bean recipe content:
Green beans are soaked in water drained. Then the beans boiled with 350 ml of water until tender to mush. Enter the sugar and salt. Cook, stirring until dry. Enter alum. Stir until the mixture turns dark colors tend to be black. Add the oil little by little. Cook until the dough is sticky and flat. Fill in the dumpling before steaming.

Chicken contents:

     3 tablespoons cooking oil
     1 tsp garlic, mashed
     250 grams of minced chicken meat
     1 tablespoon chives, minced
     1 teaspoon seasoning ngohiong
     1 tablespoon thin soy sauce
     1 tsp oyster sauce
     1 tablespoon granulated sugar
     1 tsp sesame oil

How to Make Chicken Recipe Contents
Heat oil in a skillet over medium heat. Saute the garlic briefly. Add chicken mince, Stir half-baked. Put all other ingredients until the chicken is cooked. Lift. Fill in the dumplings.