Resepi Lemon Rosemary Grilled Chicken

Burpp.. Alhamdulillah..

Sedap juga ya rosemary grilled chicken yang hubby dan aku masak untuk berbuka. Ada rasa kemasaman limau dan sangatlah lemboot. Best makan dengan sos cendawan dan mashed potato, nasi sebelah mata pun tak pandang. Hehehe...

Disebabkan takde grill yang sesuweyy untuk masuk dalam oven tangkring aku, last-last guna grill oven lama, letak atas dulangnya dan letak mende alah tu atas dulang tangkring. Hehe.. Menjadi juga homemade grill :p

As always, to the resepi. Dicolek dari resipi.net from jeni@resipi.net dan diedit memandai je oleh hubby and me. Hehehe.. Jangan maraaah..

Lemon Rosemary Grilled Chicken (jeni@resipi.net)
Bahan-bahan (1kg ayam)
1 kg ayam (ku guna 2 paha je)
1 biji lemon (ku guna 2 limau kasturi je)
3 ulas bawang putih
2 sb olive oil (tarak, jadi guna 1sk minyak bijan+minyak masak. Jangan banyak, kang terover bau pula)
segenggam rosemary kering (ku guna dalam 2sb)
1sb serbuk lada hitam
2 biji kentang dibelah 2
2 biji tomato
baby karot
1bj bawang besar dibelah 4

Caramu:

1. Lemon, kentang, dan bawang putih direbus selama 15 min. Angkat dan tos.
2. Tumbuk bawang putih dan rosemary sampai lumat.
3. Gaulkan bahan tumbuk dengan olive oil dan campur sedikit garam dan serbuk lada hitam.
4. Ambik sedikit bahan tadi dan gaulkan kentang, bawang besar, karot dan tomato.
5. Ambik lemon tadi, cucuk dengan garfu supaya jusnya keluar nanti dan sumbat ke dalam perut ayam.
6. Sumbatkan juga kentang, bawang dan karot ke dalam ayam.
7. Cucuk lubang ayam supaya tidak terkeluar bahan-bahan tadi.
8. Lumurkan ayam dengan bahan tumbuk tadi.
9. Susun ketang, tomato, bawang dan karot, bakar dalam oven 180C selama 1 jam/hingga masak.

Caraku:

1. Tumbuk bawang putih, lada hitam, dan rosemary hingga lumat.
2. Ambik plastic seal bag, masukkan 2 dada ayam tadi bersama bahan tumbuk, kentang, tomato, karot dan bawang.
3. Masukkan jus limau kasturi, minyak bijan, minyak masak, garam, dan gaul-gaulkan guna tangan supaya rata.
4. Perap semalaman.
5. Susun ayam dan bahan-bahan lain atas grill, bakar 180C selama sejam. Air jus ayam akan menitik ke dalam loyang dibawah grill. (Seeloknya tomato masuk 10 min terakhir, takut dia kecut but it's up to you. Kalau nak letak sume dalam dish dan bakar gitu aje pun takde masalah.)

Yummy.. Tapi terlupa nak letak tomato dan bawang daaa.. Al-kisahnya letak terung, tapi tengok jadi layu je. Huhu.. Patut last minit letak :p Grill macam ni tak berapa basah, sebab ayamnya dak direndam dalam jusnya sendiri. Mau basah letak je dalam caserole dish.

Sedap diratah atau makan dengan nasi beriani, coleslaw, mashed potatoes, dan sos cendawan/black pepper

Resepi Almond Londons

How about that!

The ol' non-working momma has been mucking about her kitchen and tinkering with her recipe books and other whatnots for a week now. Huhu.. Maybe she needs a change of scenery and take some time off with her lil' tot and hubby.

Some people have been telling me, again and again, that Hari Raya is still a loong way to go. Yeah, I got that. But don't forget I'll be going a week before Raya so I need to asah my cookie-skills before that. For what? Kuih raya laaa. Asik beli je tiap tahun tapi tak reti-reti nak buat sendiri? So sad....... Sob sob.. Tapi kek boleh lak buat ek? Huhu... Pelik pelik...

Anyway, so far the new things I learned about biscuit-baking are:

*They are unlike making cakes. Cakes, if God-willing, don't turn hard-rock. Unless you have itchy fingers and open the oven door which will give you a flat cake.

*Biscuits and cookies don't like to be over-knead. They get hard when baked because you over-worked your gluten! (Or so I've read)

*They are more aggravating@leceh to do because you have to terap them first. If you're making 200 cookies, then be sure to have a pail of water nearby in case you doze off during the process of menerap, membakar, and menyejukkan biskut pada suhu bilik and also if you're lucky, mendeko.

*They're a lot more fun to eat especially chocolatey ones like Almond Londons because you don't have to slice 'em up first. All you need is a balang-full of cookies and you'll be as happy as Larry!

So last night was my first attempt of making Almond Londons. And I'm happy to say...Kita Berjaya Wonderpets! Huhuhu.. Before making them I had serious doubts. I mean, I never had much experience and probably will ruin all those almonds (mahal tuuu!). But dear hubby had faith in me. So I gritted my teeth and berserah sepenuhnya pada Allah dan alhamdulillah...jadi juga ya. Sooo.. Here they are:

A tray-full of yummy Almond Londons

Choc rice and gula manik for deco

Chopped almonds for deco

A balang-full of Almond Londons (50 pieces inside)

A sneak peek inside

Wanna sample? Sure, as long as I don't gobble 'em up first la :P Seriously, if you want a taste, contact me (if you live nearby la). And sementara stock masih ada la. Tengok gaya ada tangan yang asik mencelup dalam balang je :P

For 50 pieces, I'll give you RM19 sebalang. Nak masukkan lebih tak muat so for 100 pieces (2 balang)s for the price of Rm35. Huhu.. Yeke orang berminat nak beli ni? Macam ye jek ek.. Haha.. Kalau leh tempah awal sikit sebab 13 Sept nak terbanggg sudah. Hehe... (Yeke orang nak beli ni? Haha..)

Anyway, for those who are interested, here's the recipe, got from nizamadey@myresepi.com.
Thanks Nizam!

Almond London (nizamadey@myresepi.com)

Bahan-bahan (-+150 biji)

250g mentega

125g gula halus

1 biji telur

1 sk esen vanila

50g serbuk badam (optional)

200g tepung jagung

300g tepung gandum

2 sb tepung beras

1 sk baking powder

200g kacang badam (digoreng tanpa minyak) (I just put in the oven for 5min, 160 degrees celcius)

50g badam cincang (hiasan)

-+ 700g coklat masakan + 1/2 sb shortening

Cara-cara:

1. Pukul mentega dengan gula hingga kembang.
2. Masukkan telur, esen vanila, dan pukul lagi.
3. Masukkan serbuk badam, kacau.
4. Ayak bersama tepung jagung, tepung beras, baking powder dan gaulkab bersama adunan tadi.
5. Masukkan tepung gandum sedikit demi sedikit, hingga jadi doh (doh agak rapuh).
6. Bentukkan doh menjadi bulat-bulat kecil/lonjong dan masukkan badam di dalamnya.
7. Letakkan di atas dulang pembakar yang dilengserkan sedikit mentega.
8. Bakar pada suhu 200C, 20 min (I cook about 10-15 sebab taknak terlampau perang sangat guna oven tangkring).
9. Cairkan coklat masakan secara double boil (bekas tahan panas di atas periuk berisi air mendidih).
10. Masukkan biskut (pastikan dah betul-betul sejuk) ke dalam mangkuk kertas atau celup ke dalam coklat cair (ku sudukan guna sudu coleslaw KFC je sonang). Taburkan badam cincang diatas.
11. Biarkan kering seketika dan sedia dimakan/disimpan.

A BZ Week- And A VERY Special Break Fast

How time flies when you're bz!

Yup, it has been a very busy week for us, especially your's truly. Hubby's friend, Wilson, wanted to order a cheesecake a few days back, so I made a sample for him to taste, to see if it's to his liking.

You know cheesecakes. They never taste the same, as there are plenty of different kinds of recipes to choose from. Some are dense, others are airy and light, and a few are velvety and smooth. Anyway, I made a Cotton Soft Japanese Cheesecake as a sample, which to both my husband and I, tastes just like eating pure, creamy cheese. Personally, we like non-baked blueberry cheesecake the best as the presence of yoghurt adds a delicious tang to the cheesecake. I don't have the recipe at the moment but one day I'll make another and upload the recipe with its picture. Oh yeah, anyone who's interested can order a cotton soft japanese cheesecake, about 400g for RM15 or so, anytime, anyday. Cheesecakes are supposedly to be expensive but I'll give a discount (eventhough cream cheese here are frightfully expensive than Semenanjung :p).

Chock-full of cream cheese

Back to the story. After a hard week's worth of work (doing what? Experimenting of course!), I just didn't have the time (and energy) to fix a difficult meal. So my hubby gallantly offered to cook today, making a delicious Nasi Beriani ala Gam style and Daging Beriani to break our fast. And truthfully, he made it better than I ever will! The recipe? Maybe later, there's a lot of ingredients involved and I just don't have the energy to type a looong story :p

Nasi Beriani ala Gam style- just put the Daging Beriani in a pot and top it with the cooked Nasi Beriani, then leave it to cook again slowly (though he did it his way and did it the other way round :p)

A simple dish- but full of flavour

The cook's been on strike for a week (lesu sebenarnya :p) and didn't have any ideas to for break-fasting meals but she'll be back tomorrow (hopefully) with a new recipe that's never been tried and tested. See ya!