Friday, 25 September 2009

Chocolate Brownies

Chocolate Brownies 

A recipe from Hershey's 

8 oz butter, melted 
1 cup sugar 
1 teaspoon vanilla extract 
2 eggs 
1/2 cup flour 
1/3 cup cocoa 
1/4 teaspoon baking powder 
1/4 teaspoon salt 

Heat oven to 180 C. Grease 9-inch square baking pan. 

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in prepared pan. 

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. 

Friday, 18 September 2009

Minced Chicken Roulade

Minced Chicken Roulade 

500g minced chicken 
1 tsp thyme 
salt and pepper 

for the filling; 
1/2 cup each chopped red and yellow pepper 
1 cup sliced chestnut mushroom 
1 onion . chopped 
2 cloves garlic, minced 
1/2 cup chicken broth 
salt and pepper, to taste 
a little vegetable oil 

1 cup shredded Jarlsberg cheese 


Saturday, 5 September 2009

Soto Ayam Madura

Soto Ayam Madura 

Indonesian-styled Clear Chicken Soup 

2 skinless chicken breast 
1 liter water 
2 stalks fresh lemongrass, crushed 
6 to 8 fresh kaffir lime leaves 
1 tsp salt 

Spice Paste 
1 1/2 tsp white peppercorns 
2 tbsp coriander seeds 
1 tsp cumin seeds 
6 shallots, chopped 
3 cloves garlic, chopped 
5 candlenuts, optional 
1 small knob turmeric, peeled and chopped ( I used 1 1/2 tsps ground turmeric) 
1 small piece of galangal 
1 small knob of ginger, peeled and chopped 

1 tbsp oil 
Cellophane noodles, soaked in boiling water for ten minutes or so until softened; drained and cut in half. 
1 tbsp lime juice 

finely sliced round cabbage 
bean sprouts 
boiled eggs 
fresh coriander, removed stalks and chopped 
sambal oelek 
thick sweet soy sauce 
fried shallots 
belinjau crisps 

Prepare the broth by covering the chicken with the water. Add the lemongrass and kaffir lime leaves. Bring to a boil, then lower to a moderate simmer and cook for about 20 minutes, skimming foam from the surface every ten minutes or so as needed to get a clear broth. 
Remove chicken from broth and allow to cool. Tear into shreds and set aside. 

Processed all the ingredients for the spice paste in a blender. 

Heat the oil in a two quart saucepan and fry the spice paste over medium-low heat for about five minutes, until the paste begins to separate from the oil. Ladle a little of the broth into the pan with the spice paste. Stir and add this back to the pot of broth, along with the shredded chicken and lime juice. 

To serve, put cellophane noodles into individual bowls along with the garnishes. Ladle in hot soup in the bowls. 
You may serve the soup with rice cake or lontong, but I chose to serve it with some boiled potatoes, instead.