Chicken Chop Recipe

So, the first thing they get is this set of knives and kitchen gadgets which they will need to use every day. Today, he asked me to get him some chicken thighs to debone.

We got him three chicken thighs to play with. Each now costs about RM4. Chicken prices increased so much!

He removed the fats and discarded. As for the bones, I used it to make ABC soup which is onion, potato, tomato and carrot soup.

Seasoning for chicken chops

I seasoned the three deboned chicken thighs with mustard, salt, a splash of red wine vinegar, pepper and a dash of Maggi seasoning (the yellow cap bottle?).

Leave the chicken pieces in the fridge for several hours.

Then, I pan fry the chicken pieces till cooked. Pan fry means just put a bit of oil in the pan and fry the chicken pieces. Cover the chicken in the pan for faster cooking. Remove from oil.

Pour the rest of the oil, leaving just a bit.

For the sauce ingredients:

One onion, cut into rings
three pips garlic, chopped

Small bowl of water mix with :
1 tablespoon of corn flour
dash of dark soya sauce for colour
1 tablespoon of oyster sauce
pepper, sugar and pinch of salt

Stir fry the onion and garlic in the oil left in the pan. Once fragrant, pour in the water and sauce mixture and put on slow boil till the onions are soft.

The chicken chop turns out rather tasty. Of course, the deboning is done by the professional chef-wannabe but the final touches is from the mom.

We had steamed mantou or the above buns with the ABC soup for dinner.

So, chicken chop is not really that hard to prepare at home. If you like you can add mushrooms, tomato and those mix vege like carrots, corns and peas into the sauce.

Lobster Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾)

(Click on the image to view the complete photoset of 6 pictures)

I am not done with my lobster. I told you I had three recipes to share, and I haven't forgotten about it. As a matter of fact, I was giving you guys a break--I don't want you to have a cholesterol attack just by visiting Rasa Malaysia.

Anyway, this is the final installment of my lobster series --stir-fried lobster with butter and cheese or 芝士牛油焗龙虾. Cheese is back, and this time with butter for a sinfully delectable stir-fry lobster dish! Simply divine. Period. If you have tried this dish, I am sure you can attest to my claim that this is indeed the BEST stir-fry lobster dish, EVER!
. While ginger and scallion lobster and black beans lobster--which I find boring and uninspiring--are very popular in Cantonese-style restaurants in the United States, stir-fried lobster with butter and cheese (芝士牛油焗龙虾) is commonly served in Malaysia. As lobsters are extremely expensive in the region, the use of butter and cheese adds that extra "luxury" touch to this preparation.

Words just fail me when it comes to describing the taste of this dish; I will leave the recipe to you so you can experience it for yourself.


Ingredients:

2.5 lbs lobster
1/2 onion (thinly sliced)
1 cup light cream/milk
4 slices Kraft cheese (yep, Chinese restaurants use them!) or cheese powder
3 cloves garlic (finely chopped)
3 tablespoons melted butter
Some corn starch (for coating the lobster pieces before deep frying)
Some chopped scallions
Salt to taste
Sugar to taste

Method:

Clean the lobster and chop it into pieces. Coat the lobster pieces with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red. Dish out and set aside.

Heat up a wok and add the melted butter. Toss in the chopped garlic, sliced onion and stir fry until aromatic (but before they turn brown). Add in the light cream/milk, bring it to boil, and then add in the fried lobster pieces. Lay the 4 pieces of cheese (or sprinkle cheese powder generously) on top of the lobster and cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens. Stir and blend the cheese well with the lobster, add chopped scallion, salt and sugar to taste, dish out and serve immediately.

Cook's Notes:

1. If the sauce is too thick and sticky, add some water to loosen up the sauce.
2. You can use other cheese slices or cheese powder for this recipe.

Ham Cheese Mushroom Chicken Burger

The delicate taste of the patty makes this Ham Cheese Mushroom Chicken Burger one of my favourites.
If you have already visited my Chicken Burger Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes.com please ignore the  below.
measuring units)

Serves 4

For The Patties:
1lb/500g chicken meat ground or finely chopped.
2-3 thin slices ham finely chopped
2-3 thin slices cheese finely chopped
a little canned mushroom (about the same quantity) finely chopped
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt, less or none if the ham is salty
1 hand fresh bread crumbs
1 egg lightly whisked
1 quarter chicken stock block dissolved in a quarter cup water


For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise


Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on low heat under the grill, on the barbecue or in a pan until cooked through or the internal temp reaches 175F/80C

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread a little mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo, the patty and the top half of the roll.

Bon Appetit! 

Chicken Breast with Salsa - serves 4

4 chicken breasts without skin and bone
Pinch of celery salt and cayenne pepper
2 tbsp vegetable oil
Fresh coriander, to garnish
Corn chips, to serve
For the Salsa:
10 oz watermelon
6 oz canteloupe melon
1 small red onion
1 green chillies
2 tbsp lime juice
4 tbsp chopped fresh coriander
Pinch of salt
Preheat a moderate grill. Slash the chicken breasts deeply to speed up the cooking time.
Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put it into a bowl.
Finely chop the onion, split the chillies(discarding the seeds) and chop. Mix with the melon.
Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small mixing bowl.
Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips.
Garnish with sprigs of coriander.

Nutrient Analysis per serving
Calories	263 kcal
Fat	10 g
Cholesterol	64 mg
Fiber	0,72 g

Key Lime Pie Recipe

(serves 8) Ingredients 1/2 cup key lime juice 3 egg yokes 1(14 oz.) can of sweetened condensed milk 1 pre-made graham cracker pie crust Directions Pre-heat oven to 350‹F. Combine lime juice, egg yokes, and sweetened condensed milk with wire whisk until smooth. Bake for 10 minutes. Remove from oven and allow to cool for 10 minutes before refrigerating. Serve chilled with a dollop of whipped cream.

Blueberries 'n Cream Cheesecake Recipe

Ready in: > 2 hrs
Difficulty:   3 (1=easiest :: hardest=5)
Serves/Makes:   8

Ingredients:
2 cups Gingersnap Cookie Crumbs
OR
2 cups Vanilla Cookie Crumbs
1/3 cup Butter Or Margarine -- Melted
3 1/2 cups Fresh Blueberries -- Divided
1 tablespoon Cornstarch
3 (8 Oz) Pkgs Cream Cheese -- Softened
1 cup Sugar
5 large Eggs
2 tablespoons Cornstarch
1/4 teaspoon Salt
1 1/2 cup Sour Cream
2 tablespoons Sugar
1/2 teaspoon Vanilla Extract
1/4 cup Sugar
1/4 cup Water
Fresh Blueberries -- For Garnish

Directions:

Combine cookie crumbs and butter. Press into bottom and 1 inch up the sides of a lightly greased 9-inch springform pan. Bake at 325 degrees for 12 minutes. Cool on a wire rack. Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in a container of an electric blender until smooth.

Cook blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool.

Reserve 1/2 cup puree for glaze. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 1 hour and 5 minutes or until almost set in the center.

Remove from the oven, and cool on a wire rack 20 minutes. Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 10 more minutes. Cool completely on wire rack. Cover and chill 8 hours. Combine reserved blueberry puree, 1/4 cup sugar, and water in small saucepan; cook over medium heat, stirring constantly, 8 minutes or until thickened.

Gently fold in remaining 1 cup blueberries; remove from heat, and cool. Remove sides of pan before serving. Spoon blueberry glaze over cheesecake, allowing to drip down sides. Garnish, if desired.

Per Serving (excluding unknown items): 806 Calories; 52g Fat (57.4% calories from fat); 13g Protein; 74g Carbohydrate; 2g Dietary Fiber; 250mg Cholesterol; 658mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 9 1/2 Fat; 4 Other Carbohydrates.

Mount an .ISO file without burning a disk

Windows only: A small Windows utility called the Virtual CD-ROM Control Panel can mount an .ISO disk image and access the files on it as if it were burned to CD or DVD.
Similar to previously-mentioned Daemon Tools, this is a great shortcut for anyone with an ISO on their hands without a DVD burner. The Virtual CD-ROM Control Panel is a free download for Windows XP Home and Professional. Use at your own risk! It's not officially supported by Microsoft. Be sure to check out the README.txt for usage instructions. Thanks, Lance! — Gina Trapani

Grilled Cheese

Instructions

Things You'll Need:

• cheese
• two slices of bread
• and a friing pan

1. Step 1
   Put the slice of cheese in the middle of the two slices of bread.
   
2. Step 2
   Put the friing pan on the burner and than put butter on it.
   
3. Step 3
   Put the grilled chesse on and wait till the cheese is melted and the bred is a golden color.
   

Autumn Pear Salad Recipe

Ingredients:

Serves 6.

Dressing:
1/3 cup rice vinegar
2 teaspoons cranberry juice concentrate
1 teaspoon Dijon mustard
1/3 cup olive oil
Salt and freshly ground black pepper to taste

Salad:
9 cups mixed greens
2 medium Anjou or Bosc pears, cored and thinly sliced lengthwise
3 ounces blue or gorgonzola cheese, crumbled
3 tablespoons chopped walnuts
3 tablespoons dried cranberries

Directions:

Dressing:
In small bowl, whisk together vinegar, juice concentrate and mustard. Slowly add oil, whisking until blended and thickened. Season with salt and pepper.

Divide greens among 6 individual serving plates. Top each with sliced pears, crumbled cheese, walnuts and cranberries. Drizzle each with some dressing and serve.

How to make macaroni and cheese

Ingredients

• A pot
• Two cups of water
• A box of macaroni (any shapes and cheese should all ready be in there)
• Milk and Butter
• You can also add a seasoning of your choice

Steps

1. Gather the ingredients and supplies listed Make sure you don't leave any out! It will ruin this delicious meal.
2. Set the stove range to about medium high. If you want, you can bring it down slightly. This makes it take longer.
3. Pour about two cups of water in a large pot. It should be about two inches away from the rim.
4. Place the pot on the stove range.
5. Pour the macaroni in. There should be about three inches of water between the top of the pot.Make sure to take out the cheese!
6. Let it sit for about ten minutes, stirring occasionally. The noodles should be about an inch long when the ten minutes is up.
7. Put the top on it and take it to the sink to drain. Make sure all the water is gone.
8. Then pour the milk and butter in. Let it sit for a while, then add the mac and cheese again.
9. Mix in cheese until nice and creamy.
10. Sprinkle pepper on it. Even though it may sound a little weird, the pepper makes the cheese taste like Parmesan.
11. Serve and enjoy!

Tips

• If you can't drain without spilling half the noodles, use a strainer.
• Sometimes, you can keep a little bit of water in and let the cheese get rich and creamy.

Warnings

• Watch the boiling water and use common sense.
• Macaroni cheese is hot when it is first cooked.

Things You'll Need

• Stove range
• Pot, about six inches high
• Twelve inch spoon
• Strainer (optional)
• Pot top. This holds the steam in.
• A bowl
• A spoon

How to Make Spaghetti Carbonara

Quick and easy, this is a delicious, rich brunch or dinner entree - and it's really just pasta with bacon and eggs! Serves six people.

Instructions

1. Step1
   Heat the oven to 300 degrees F. Place a large ovenproof casserole in the oven.
   
2. Step2
   Cook the pancetta in a skillet over medium heat until crisp.
   
3. Step3
   Beat the eggs gently together with the cream until just combined. Set aside.
   
4. Step4
   Cook the pasta according to package directions and drain well.
   
5. Step5
   Immediately take the casserole out of the oven and put the pasta in it.
   
6. Step6
   Add the butter to the casserole and toss. Pour the egg mixture into the casserole and toss again.
   
7. Step7
   Add the pancetta, cheese, and parsley and toss well again. Season with salt and pepper and serve immediately.
   

How to cook The Best Spaghetti Sauce

Instructions

Things You'll Need:

• ½ green bell pepper cut to small pieces
• 1 Small onion chopped or cut to small pieces
• 3 clove of garlic crushed
• 3 TBS olive oil
• 1 TBS dried Oregano
• ½ cup cooking red wine (optional)
• 1 26OZ can Hunt’s four cheese spaghetti sauce
• 1 26OZ can Hunt’s original style traditional spaghetti sauce
• 1 14OZ can of diced tomatoes
• 1 Cup of water
• 1LB browned ground beef or turkey meat or your favorite meat balls

1. Step1
   Heat a pot, add the oil, when it is hot add the onion and stir for about 1 min.
   
2. Step2
   Add the garlic and the bell pepper andcook for about 3 min. till all is soft.
   
3. Step3
   Add the oregano and give it couple of stirs, then add the wine and stir some more.
   
4. Step4
   Add your choice of meat and cook for another 1 min.
   
5. Step5
   Add all three sauce cans and the water; bring it to boil, and then turn to simmer for about ½- 1 hour.
   
6. Step6
   Sever it over spaghetti with garlic bread or dinner rolls and butter, o