Adieha’s Blog

Ingredients:
2 (8 oz.) pkgs. Mozzarella cheese
3 tbsp. flour
1 egg, slightly beaten
½ c. bread crumbs
2 c. vegetable oil (for frying)

Directions:
1. Cut Mozzarella into 16 - 2 1/2 x 1/2 inch sticks.
2. Place flour in a bag. Add cheese and shake to coat. Shake off excess flour.
3. Put egg in a bowl. Place crumbs on waxed paper. Dip cheese sticks into egg, then roll in bread crumbs, coating well.
4. Fry cheese strips in hot oil about 30 seconds until golden brown. Drain well.
5. Serve immediately with sweet chilli sauce, mango chutney or redcurrant jelly.

Makes 8 servings

Ingredients:
1 Tbsp. Hondashi (instant fish stock)
1/2 cup shiro (white) miso paste
8 oz. tofu cubes
2 green onions, thinly sliced
5 cups water

Instructions:
1. Bring the water to a boil.
2. Add the Hondashi and miso paste and stir until miso is dissolved.
3. Add the tofu pieces and cook an additional minute before serving.
4. Garnish with green onion slices.

Ingredients:
1 loaf French bread (e.g Baguette)
½ cup butter, melted
4 garlic cloves, minced
Fresh Parsley, finely chopped
Dash of oregano

Direction:
1. In small bowl, combine butter, garlic and parsley.
2. Brush on cut sides of bread.
3. Place on baking sheet.
4. Bake at 160C for 8 minutes or until golden brown.

Ingredients
1/4 cup butter
1/2 pound mushrooms, sliced
1 teaspoon soy sauce
3/4 cup heavy cream
1 tablespoon Dijon mustard
Dash paprika
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Direction:
Melt the butter in a large skillet. Saute’ the mushrooms until tender. Stir in the soy sauce, cream and mustard. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently. Add the paprika and parsley. Season to taste.

Makes 3 servings

NOTE: This sauce is nice served over fish fillets, chicken breasts, hamburger patties, steaks, veggies, pastas etc.

Ingredients:
1 chicken breast cut into long strips (finger size)
2 eggs beaten
3 cloves red onion ] julienne
1 cloves garlic ] julienne
2 ” ginger ] julienne
2 tbsp tomato ketchup
2 lemon ] squeezed
2 lime ] squeezed
1/2 cup of water
sugar and salt
butter

Direction:
1. Cut the chicken breast into long strips (finger size).
2. Dip the chicken in the egg mixture and fry them until cooked.
3. Place the chicken strips in a serving plate and set aside.
4. Sauté the red onion, garlic and ginger with butter until browned.
5. Mix in water, juice of lemon and lime, tomato ketchup, sugar and salt to taste.
7. Let it boil for awhile. Stir until the sauce is mixed well.
8. Pour the sauce over the chicken and it is now ready to be served.

JULIENNE- [joo-lee-EHN, zhoo-LYEHN]
n . Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/8-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish. julienne v . To cut food into very thin strips.

Materials:
2/3 lb. beef (prefer beef tenderloin)
1/3 C. shredded onion
1/3 red pepper ] cut into strips
1/3 green pepper ] cut into strips

Marinated ingredient:
1 T. of soy sauce
1/2 T. of sesame oil
1 T. of egg white
2 T. of cornstarch

Black pepper sauce:
2 tbsp of oyster sauce
1 tbsp of soy sauce
1 tbsp of sugar
2 tbsp of chopped garlic
1 tbsp of chopped onion
2 tbsp. of black pepper
4 tbsp of water
1/2 tsp MSG ( optional )

Procedures:
1. Cut the beef into long stripes (finger size), mix them with marinated ingredient for at least 2 hours.
2. Prepare the black pepper sauce: stir fry chopped onion till the color turns to transparent; add chopped garlic and the rest of the ingredients; simmer for 10 minutes over low heat.
3. Heat 1/2 C. of oil, deep-fry beef sticks over medium heat until the color changes; then remove them and drain. Remove all but 3 T. of oil from pan; re-heat the oil and stir fry chopped shredded onion, red and green peppers, beef stick, and 3 T. of black pepper sauce and mix well.

Serve with rice.

Bahan Inti
1 cawan daging/ayam kisar
1 labu bawang besar ] potong dadu kecil
1 ulas bawng putih ] cincang halus
1 s/b rempah kurma
1 s/k minyak utk tumis
garam

daun bawang…….mayang kecil ]
cili merah…….hiris halus ] hiasan

Daun pandan dipotong 2 dan carikkan sebagai berus untuk menggris acuan kueh cara

Cara masak inti
1. Tumiskan bawang dan rempah sehingga wangi.
2. Masukkan daging/ayam & garam dan biarkan mendideh dan kering.
2. Bila telah kering..angkat dan sejukkan.

Bahan untuk adunan bater
2 cawan tepung
1 cawan santan
2 cawan air
1 biji telur
garam
pewarna kuning

Cara membuat kueh:
1. Blendkan/gaul rata semua bahan dan tapiskan.
2. Masukkan sikit adunan dalam teko yg muncung panjang [senang nak tuang kedalam acuan kuih cara]
3. Minyakkan acuan kueh cara dengan berus daun pandan yg disediakan
4. Tuangkan adunan
5. Masukkan sesudu kecil inti daging yg disediakan
6. Taburkan hirisan cili merah dan daun bawang. Tutupkan adunan dgn tudung periuk kecil
7. Bila agak dah masak.. angkat dan hidangkan.

Ingredients:
1 pack of Silken Tofu
1 tbsp of cooking old
4 cloves of finely minced garlic
3 tbsp Oyster sauce
1 tbsp Light Soy sauce
1/2 - 1 cup of water
1 tbsp corn flour mix with water
salt to taste

Direction:
Steam the silken tofu for 30 minutes or until cooked. When cooked, put in a serving plate and set aside.

To make the sauce, heat the cooking oil in a pan. Add the garlic and cook until lightly browned. Add oyster sauce, light soy sauce and water. Cook for about a minute. Season with salt if needed. Bring to a soft boil. Now add in the corn flour to thicken the sauce. Stir until the sauce thickens. Pour the sauce over the silken tofu and it is now ready to be served.

Serve hot. Garnish with grated carrots and sliced scallions.

Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.

Preparation 15 min.
Cooking 25 min.

Ingredients:
* 2 tablespoons butter
* 1 large (1 cup) onion, chopped
* 1 1/2 teaspoons finely chopped fresh garlic
* 2 (10-ounce) cans whole baby clams, reserve juice
* 1 (15-ounce) can cream-style corn
* 1 (8-ounce) bottle clam juice
* 1 large (1 1/2 cups) potato, peeled, chopped
* 1 cup of milk
* 1 tablespoon chopped fresh thyme leaves*
* 1/2 teaspoon salt
* 1/4 teaspoon coarsely ground pepper
* Fresh thyme sprigs, if desired

Instructions:
Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Stir in reserved clam juice, cream-style corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until potatoes are just tender (12 to 15 minutes).

Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, until heated through (5 to 8 minutes).

To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

*Substitute 1 teaspoon dried thyme leaves.

TIP: Serve this chowder with warm bread and a green salad for a light, but satisfying meal.

Ingredients:
9 H-E-B lasagna noodles, uncooked (1/2 box)
1 1/2 pounds ground beef
3 cups spaghetti sauce (26-28 ounce jar)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 3/4 cups water
2 cups Ricotta or small curd cottage cheese (16-ounce tub)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
2 eggs
1/3 cup fresh parsley, snipped
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Preheat oven to 350 degrees F.

In large saucepan, cook meat until pink is gone. Drain, add sauce, oregano, basil and water and bring to a boil. Set aside.

In a bowl, mix together ricotta, half of the mozzarella, Parmesan, eggs, parsley, salt and pepper.

Spread 1 cup sauce over bottom of 13 x 9 x 2 inch baking dish. Arrange 3 uncooked lasagna noodles lengthwise over sauce. Spread one-half cheese filling over lasagna, then 1 cup sauce. Repeat layers of lasagna, cheese filling and sauce. Place last 3 pieces of lasagna, remaining sauce and mozzarella on top.

Cover tightly with foil. Bake 45 minutes. Remove foil. Bake additional 15 minutes. Remove from oven. Let stand 10 minutes before cutting.