Food @ Swensons

Banana Crumple

Banana split

Half BBQ Chicken

Yummy! Yummy @ Breeks

Portobello Mushroom


Grilled salmon on Hot plate


Grilled Rib Eye Steak with Black pepper sauce



Beef Pattie Burger


BBQ Half chicken with Onion Thyme

Salsa Scallop



Hot Hazelnut chocolate


Potato Island

Beef Steak

Beef Steak

Bahan A
1kg daging cincang (dicuci bersih)

Bahan B
(Dikisar halus)
15 tangkai lada kering
10 biji bawang besar (sederhana besar)
3 ulas bawang putih

Bahan C
1 batang kayu manis
2 kumtum bunga cengkih
2 biji buah pelaga

2 sudu makan tomato sauce
2 sudu makan kicap manis
1 sudu makan kicap masin
1 sudu teh serbuk lada hitam
setengah sudu teh kunyit serbuk
4 sudu makan rempah kari daging
1 sudu teh gula
garam secukup rasa

3 biji kentang di potong dadu
sayur campur (mixed vegetables)
sedikit minyak untuk menumis

Cara Memasak:

Tumiskan bahan B, kayu manis, bunga cengkih dan buah pelaga. Masukkan daging dan masak hingga daging sedikit garing. Masukkan bahan C, kacau hingga rata. Jika kering, boleh tambah sedikit air. Akhir sekali masukkan kentang dan sayur campur.

Selamat mencuba...

Char kway Teow - Chinese style

Ingredients

1 kg (32 oz) kway teow (fresh flat rice noodles)
4 tbsp chopped garlic
18 oz bean sprouts
6 oz Chinese mustard greens (chye sim)
2 Chinese sausages, thinly sliced
12 medium sized prawns, cooked and peeled
5 eggs, beaten
4 tbsp fish sauce
5 - 6 tbsp sweet dark soya sauce
3 tbsp sambal chilli paste (or Sambal Oelek)
180 ml (6 oz) seafood stock
300 g cooked squid sliced into 1/2 cm rings
8 oz cup vegetable oil

Method

Heat a large wok until very hot. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. Push the ingredients to the side of the wok, forming a well in the centre. Add the rest of the oil or lard and heat it. Add the beaten egg and fry it together with the noodles. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into the noodles. Add the fish sauce and sweet dark soya sauce and fry all ingredients together for another one to two minutes before adding the Chinese sausages, cooked prawns, cooked squid, and seafood stock. Toss to combine. Serve hot.

Chicken Rice ( Just Rice and Sauce)

For The Rice :

INGREDIENTS:


3 cups Basmati Rice
2 tablespoons chicken fat, with skin
2 tablespoons water
2-3 cm ginger, sliced
3-4 cloves of garlic, sliced
1-2 teaspoon salt (to taste)
4 1/2 cups chicken stock, according to rice package instructions
* I use chicken broth instead of chicken stock mix*
2 pcs daun pandan
1/2 - 1 stick lemongrass ( serai)


METHOD:

Wash the rice and let it sit for abt 20 mins and then drain it.
Heat up the wok and add in the chicken fat and water.
Bring to a low simmering boil until oil is released from the fat.
Add in the ginger, lemon grass and garlic and fry well (without burning the garlic)
Remove and discard the chicken fat and skin.
Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.
Transfer rice into an electric rice cooker or pot. Add in the chicken broth or chicken stock mix with the screwpine leaves.

FOR THE CHILLI:

Ingredients:

Fresh Chili
shallots
1 or 2 cloves garlic ( not too much)
1 or 2 pcs of lime ( extract the juice)
1 tbsp vinegar
salt and sugar, to taste

METHOD:

Soak the fresh chili with warm water for at least 15 mins
Blender the chili, shallots and garlic together
Transfer to a small wok and cook them with the remaining ingredients.
Adjust the taste accordingly.
Make sure its properly cooked in low heat ( kalau tidak, nanti sakit perut..lol)


Selamat Mencuba...

Roti Jala / Roti Kirai

INGREDIENTS:

2 cups all-purpose flour [preferably unbleached]
2 eggs, lightly beaten
2 cups coconut milk
1 cup water
½ tsp salt
½ tsp turmeric powder
cooking oil to grease pan

DIRECTIONS:
In a bowl, lightly whisk coconut milk, eggs, water, salt and turmeric powder.
Sift all-purpose flour into a mixing bowl.
Stir in the coconut-egg mixture gradually and mix, until a thin 'crepe-like batter' is achieved.
Strain the batter through a fine sieve.
On med-low heat, grease and heat a griddle or a medium sized non-stick pan.
Put a ladleful of batter into a Roti Jala mould/cup and in a circular motion, form a thin lacy pattern in the pan [about 8 inch in diameter]
Cook until set, turn over onto a plate [There is no need to cook the other side, much like a regular crepe]
Fold each crepe into quarters, staking them up as you go.
As you make the crepes, grease the pan ever so often
[Add a little water to the batter if it becomes too thick to maintain a crepe-like batter]
Hidangkan dengan kari daging atau kari ayam.

**Kalau kat rumah takde santan, I use fresh milk pun boleh - mesti nak pandai tukar-tukar le**

Selamat Mencuba..........

Nasi Minyak

Ingredients :

450g beras Basmati
60g minyak sapi
6 biji bawang kecil dihiris
2 biji bawang putih dihiris
1.25cm halia dihiris
2.5cm kayu manis
3 biji cloves
3 biji cardomom seed
1 bunga cengkih
680ml (agak-agak airnya) air
3 pandan leaves, disimpul
3 sudu besar evaporated milk
1 sudu kecil garam
90g raisins
bawang goreng

Method :

Cuci beras dan biarkan beras kembang selama 15-20min.
Tapiskan dan masukkan dalam rice cooker.
Sementara itu, panaskan minyak sapi dan tumiskan bawang kecil, bawang putih, halia dan remaining spices sampai wangi.
Masukkan air, daun pandan, evaporated milk dan garam. Gaul dan hingga mendidih.
Masukkan ke dalam periuk nasi dan biarkan masak.
Setelah masak, taburkan raisins dan bawang goreng.

**Ada orang suka add colouring, I don't. So kalau nak add ajelah...**


Selamat Mencuba..........

Swedish Meatballs & Egg Noodles

Ingredients

4 tablespoons butter, divided
1 medium onion, finely chopped
2 tablespoons flour
1 cup beef stock
1 cup chicken stock
Salt and freshly ground black pepper
1/2 pound ground beef
1/2 pound ground veal
1 egg
2 slices white bread, torn, soaked briefly in about 1/4 cup milk and squeezed of excess liquid
1 teaspoon allspice
5 gingersnap cookies, ground up in the food processor
2 tablespoons currant, lingonberry or grape jelly
2 tablespoons sour cream
1 pound egg noodles
1/2 cup Italian parsley (about 2 handfuls), chopped
2 dill pickles, chopped

Preparation

Place a large pot of salted water over high heat and bring it up to a boil.

Place a large pan over medium-high heat and melt 2 tablespoons butter.

Add the onion to the pan and cook until the onion is tender, 5-6 minutes.

Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute.

Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly -- it won’t get too thick, you want a thinner gravy for this dish.

Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs.

In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine.Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes.
When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions.

Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute.

Stir the 2 tablespoons of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done.Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two tablespoons butter and parsley to the pot and stir to melt the butter and evenly coat the noodles.

To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.

Fried carrot cake

Ingredients

4 radish flour cakes

4 tbs vegetable oil

1 tbs chopped garlic

1 tbs red chilli paste

1 tbs chopped minced meat

2 eggs

1 tbs fish sauce

1 stalk fresh spring onion,

chopped

5 tbs oil

Method

Heat two tablespoons of oil in a wok. When smoking hot, brown the radish flour cakes, cutting it into small pieces with the spatula as you fry. Push aside the pieces. Heat another table spoon of oil in the wok. Sauté garlic and minced meat till browned. Toss with the radish cake pieces. Make a space in the middle, add the last of the oil and break eggs into the space. Leave to set for a few minutes and then push the radish cake on top. Drizzle with fish sauce, add chilli paste and toss some more to ensure an even mix. Serve hot garnished with spring onion.

Nasi Goreng Cina

Nasi Goreng Cina


Bahan-Bahan:
2 pinggan nasi putih
1 cawan udang basah (buang kulitnya)
1 cawan isi ayam (direbus dan disiat)
1 cawan kacang peas
4 biji telur (dipukul) 5 biji cili merah ] ditumbuk
5 ulas bawang merah ]
1 pokok daun bawang (dihiris)
Garam secukup rasa

Cara:
Panaskan minyak dan tumiskan cili, Kemudian masukkan udang serta daging ayam dan kacang peas. Biarkan selama lima minit, kemudain masukkkan telur sambil dikacau-kacau. Masukkan nasi serta sedikit garam gaulkan rata-rata dan taburkan daun bawang. Bila telah masak angkat dan bolehlah dihidangkan. Semasa menghidang, taburkan daun bawang.

Ayam Masak Kicap

Bahan-Bahan:
1 ekor ayam (digaul dengan garam dan kunyit)
1 ulas bawang besar (dikisar halus)
2 sudu cili merah (dikisar halus)
2 ulas bawang putih (dikisar halus)
½ inci halia (dikisar halus)
2 sudu kicap pekat
2 sudu kicap cair
2 sudu air asam jawa
Sedikit perisa
Cili merah dan bawang besar sebagai hiasan


Cara:
Basuh dan goreng ayam terlebih dahulu. Angkat dan tepikan dulu untuk sementara. Kemudian tumis bahan-bahan yang telah dikisar sehingga naik baunya dan masukkan ayam yang telah digoreng. Setelah naik bau, masukkan pula kicap pekat, kicap cair dan air asam jawa. Masukkan garam sebagai perisa dan masukkan ayam sehingga masak. Setelah masak, angkat untuk dihidangkan. Gubah cili merah dan bawang besar sebagai hiasan.

OREO & Fudge Ice Cream Cake

What you need
1/2 cup hot fudge ice cream topping,
warmed 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

Make it
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer

Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Substitute
Prepare as directed, using Neapolitan ice cream sandwiches.
Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

Puding Roti

Bahan:
500 ml susu segar/fresh milk
10 keping roti (gardenia/high 5)
2 sudu besar buah campur atau kismis
150 ml yogurt perisa buahan
4 sudu besar gula halus
2 sudu besar butter
1 biji telur ayam
1 sudu teh esen vanilla
1 sudu besar tepung jagung

Cara
1. Koyakkan roti dan rendam dalam susu selama 1/2 jam.
2. Kacau dan gaul rata semua bahan.
3. Tuangkan kedalam loyang yg telah disapukan majerin.
4. Bakar dalam suhu 180'C selama 30 minit atau sehingga masak.
5. Tuangkan yogurt berperisa bauahan [beli jer] diatas puding semasa menghidang.

NOTA:
yogurt boleh juga di gantikan dgn ais kerim coklat/vanilla ataupun cream coklat. Boleh juga hiaskan dengan fruits koktel.

Puding Roti Dengan Epal & Kismis

Bahan A:
1 tin susu cair
2 biji telur
½ cawan gula halus
½ cawan jus epal (jika tiada, gantikan dgn air masak)
1 sudu teh perisa vanilla secubit garam

Bahan B:
6 - 8 keping roti putih (dipotong dadu)
1 biji epal (dipotong dadu) ½ cawan kismis

Cara:
1. Sediakan loyong. Masukkan roti yang didadu ke dlm loyang lalu ratakan. Taburkan sekata epal dan kismis di atas roti. Ketepikan.

2. Di dalam mangkuk besar, satukan telur dan susu. Pukul sedikit hingga kembang. Seterusnya, masukkan kesemua baki bahan A dan kacau hingga sekata.

3. Tuang campuran bahan A ke dlm loyang yang telah ditaburi campuran bahan B. Pastikan campuran dituang rata. Biarkan seketika selama 10 - 15 minit.

4. Bakar atau kukus selama 40 - 45 minit atau sehingga epal lembut.

Cadangan Hidangan:
sesuai dihidangkan panas untuk minum petang ataupun disejukkan dan dihidangkan sejuk dengan sos karamel (gula yang dicairkan dengan dimasak dengan sedikit air di atas api hingga keperangan)

Broccoli and Cheddar Potato Skins

Ingredients:

4 Idaho potatoes
Extra virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
1 head broccoli, trimmed of tough end and cut into small chunks
1/2-1 cup chicken stock
1 1/2 cups shredded cheddar cheese, divided

Preparations:

Pre-heat the oven to 425ºF.

Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle them with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat.

Bake the potatoes in the oven until tender, about 45-60 minutes, depending on the size of the potatoes. Remove the baked potatoes from the oven and let cool enough to handle.

Once the potatoes are cool, prepare the broccoli by placing high-sided pan with a lid over high heat with about an inch of water (if your pan doesn’t have a lid, just cover it with foil). Cook the broccoli in the pan until tender, 3-5 minutes. Remove the broccoli from the pan with a slotted spoon to a medium-size mixing bowl.

Cut each potato in half lengthwise and scoop the insides out into the bowl with the broccoli, leaving a thin layer of flesh still intact. Be sure not to pierce the skin of the potato.

Add the chicken stock and a large handful of shredded cheese (about 1/2 cup) to the broccoli-potato mixture and mash everything together (use more stock if you like your potatoes wet and less to keep them drier). Season the filling with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight potato shells.

Place the potato skins back onto a baking sheet and sprinkle the remaining cheese over each one. Place the potatoes back into the oven to melt the cheese, 1-2 minutes, and serve them up with your favorite salad alongside.

Ayam Madu

Bahan-Bahan:
1 kg kepak ayam
20 btg lada padi merah
3 sudu besar gula melaka
3 sudu besar madu
1 sudu kecil lada hitam
200 ml kicap manis
Cara:
Semua bahan kecuali ayam dicampur dalam kicap. Blend, perap pada ayam sejam. Put to grill in oven abt 30 mins

Custard Jagung

Bahan-Bahan:
1 tin jagung manis
1 tin susu cair (Ideal)
½ tin tepung custard
2/3 tin gula pasir (sukatan tin jagung)
2 ½ tin air (sukatan tin jagung)

Cara:
Campurkan kesemua bahan dan kacau di atas api yang perlahan sampai pekat dan berkilat (masak). Bekukan di dlm bekas ikut cita rasa

Cheesy Baked Mushroom

1. Bahan-Bahan:
   Cendawan Tiram (Bersaiz besar)- 250 gram
   Bawang Putih 5 ulas
   Biji Lada Hitam 20 butir
   Garam Secukur rasa Mentega
   1 sudu besar Keju Cheddar/Parmesan (shredded)
   Sedikit Minyak Sayuran
   Sedikit Susu Tepung
   
   Cara:
   1.Tumbuk bawang putih bersama biji lada hitam dan ketepikan
   2.Sapukan mentega di atas loyang
   3.Susun cendawan tiram di atas loyang yang telah disapu mentega tadi dengan teratur 4.Taburkan Garam ke atas cendawan
   5.Taburkan bawang putih dan lada hitam yang telah ditumbuk tadi ke atas cendawan tersebut.
   6.Taburkan sedikit keju cheddar/parmesan (shredded) berserta susu tepung ke atas permukaan cendawan tersebut.
   7.Renjiskan minyak sayuran ke atas cendawan ini.
   8.Masukkan ke dalam ketuhar dan bakar dengan suhu kira-kira 160 C selama 10 minit.