Saturday, December 25, 2010

Jagung Bakar

 Singgah sekejap tuk membeli jagung bakar...but act i din even kno the name for dis place..maybe before Kota Belud..but it`s located along the road to KB...the Jagung Bakar really nice, tender and juicy. Wanna go here and buy a lot of jagung bakar again..

Kedai Makan Hiew

 After waiting and searching for a place to eat because the first place which is Floating Restaurant is out of crab and prawn and it`s heavy rain during dat time..we have to rush to the other side of the restaurant which is Kedai Makan Hiew. It is located near the sea and the place looks like a stall...but nice la..
 Butter Prawn...nice and crispy..
 Steam Fish...
 Vegie wit Garlic..
Crab wit Sauce..

Sungai Wang Restaurant Kudat

 At last we hv found the perfect place for us to dine in...pusing2 pekan Kudat cari tmpt mkn mmg kin we came in large group n it`s hard to make decision..
 The entrance mcm wedding pnya door decor..but nice..first impression rite..
 We have to sit in 2 huge table..altogetha we r 17..
 Sup isi perut ikan...
 Put a bit of the vinegar fish sauce...
 Mine smpi tertumpah2 sauce dia..hihi..
 Dis one is Salad prawn, wat so special for dis dish is the mayonaise is homemade frm the restaurant..
 Dis one is Sayur Sawi wit pork slice...
 Eat eat time..
 The Crispy Chicken...
All the food is delicious..u can see from the almost empty plate..

Hehe...dis is the best restaurant in Kudat..Happy Dining...^^

Tuesday, December 7, 2010

Cupcake Baking Tips

• Every pan, liner, and oven are different so you should monitor your first batch of cupcakes closely.  Check after 10 minutes of baking time to insure that your cupcakes are cooking evenly.  You may need to turn the cupcakes halfway through baking time to guarantee even baking if your oven cooks faster towards the rear of the oven.

• Do not overfill your liners.  Filling liners 1/2 to 2/3 full is plenty for regular size cupcakes.   If you overfill, the batter will spill out on top of the pan, and you will have a sticky, gooey mess to clean up.

• Bake all of our cupcake recipes on the middle rack of your oven unless otherwise noted.

• It is a personal decision whether or not to use cupcake liners when you prepare cupcake recipes.  If not using liners, you will need to butter and flour the individual sections of your cupcake pans.  Store bought sprays that combine butter and flour work well for this purpose.  Even if you use this type of spray, you still run the risk of having your beautiful cupcakes stick to the edges of the cooking pan.

• Cupcake liners are inexpensive and easy to use.  They not only make cleanup easier, but they add to the decoration of your cupcakes.  You may use paper or foil cupcake liners.  The choice is yours.

Easy Cupcakes Recipe

The Ingredients:
                              2 1/4 cups all purpose flour
                             1 1/3 cups sugar
                             3 teaspoons baking powder
                                 1 teaspoon vanilla
                                  2 large eggs
                                 1 cup milk
                                1/2 teaspoon salt
                                   1/2 cup shortening 

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.
Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl again.  Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

                                          Now you can enjoy your own homemade cupcakes...

Nasi Lemak Recipe

                                              600 g rice
                                 450 g Grated coconut, extract 5 cups of milk by adding equal amount of water
                                                4 Fragrant screwpine (pandan) leaves, tie into knot
                                                           2 cm Ginger, slice finely
                                                         6 Shallots, slice finely
                                                         3 cloves Garlic, slice finely
                                                          1 teaspoon Salt
                                                           1 piece Cinnamon
                                                                             3 Cloves

Method :
  • Wash the rice and drain well.
  • Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed.
  • Loosen rice grain and test for fineness.
  • Add a little water if the rice is not well-cooked.
  • Cover the pot tightly until rice is fluffy.
To serve :
Serve the rice hot with sambal ikan bilis (anchovies), prawns, sliced cucumber, hard boiled eggs and fried peanuts. Now breakfast is ready...yummy...^^ you also can add others food such as fried chicken to make it more delicious...the choice is yours..hee..happy tryin..^^

Baby Kai Lan with Oyster Sauce

                                                  Baby Bok Choy
                                                 1 tablespoon oyster sauce
                                                  1 tablespoon water
                                                        1/4 teaspoon cooking oil
                                                             1/2 teaspoon sugar
                                                    2 dashes of white pepper powder

Garlic Oil:
                                                    2 cloves garlic (finely chopped)
                                                         1 teaspoon oil


Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.
Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.
In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the balanced vegetables. Top the vegetables with the garlic oil and serve immediately.
Cook’s Note:
For the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown.

 * This how it will looks...yummy rite....^^