HOME MADE ROSTI POTATO UNTUK SARAOAN

Rosti potato adalah salah satu makanan sarapan pagi ala western yang di makan bersama sarapan yang berasaskan telur. Sama ada di goring atau di grill, boleh saja. Sangat mudah untuk membuatnya.
 
Resepi Rosti Potato

400 gm-------- Ubi kentang
 Garam-------- Secukup rasa
  Lada putih---- Secukup rasa

 Cara membuat.

 1. Kupas ubi kentang sehingga bersih.
 2. Parut ubi kentang berbentuk jejari yang halus dan randam di dalam air.
 3. Tapis ubi kentang sehingga kering air rendaman.
 4. Kukus atau rendam ubi kentang di dalam air panas sehingga separuh masak.
 5. Tapis ubi sehingga kering air rebusan.
 6. Gaulkan garam dan lada bersama ubi tadi
 7. Bentukkan ubi menjadi bulat dan leper ( 40 GM )
 8. Grill ubi dengan sedikit minyak sehingga keperangan atas dan di bawah.

       Dah siap, Selamat Mencuba.

My work place, Inflight-Catering, KLIA

With our modern facility at KLIA, encompassing an area of 5,500 sq.m, we are capable of serving 300,000 meals per year. Designed to provide maximum capability with the optimal use of space, our In-Flight Catering facility incorporates the latest innovations in the construction and food manufacturing industries. Built on a single level concept, we are able to maximise production capability and form a positive flow for food and equipment throughout the entire production process. A definite "Cold Chain" has been included in the facility design to ensure the integrity of food products during preparation, production and assembly processes. Our facility conforms to the requirement of HACCP and ISO9000 standards, and are guaranteed HALAL. Our services comprises Bonded stores Equipment storages Dish Washing

 

The foods are carefully prepared chosen from exquisite Asian and Continental delicacies fit for the Gourmet.

100% Satisfation Guarantee. A Holistic Food Experience. Best Choice and Value. Local Food to Remember.

Master Chef Malaysia

Master Chef Malaysia

Another Arabic Food from Saba Restauran, Cyberjaya

     Makan malam di Saba Restauran Cyberjaya, yang bungkus aluminium ialah lamb, roti arab makan dengan ayam hanith,sedap rasanya, aromatic. Teringat masa makan kat restoran Pakistan di Mekah masa bertugas di sana. Restaurannya terletak di underground, punyalah berbahang.Roti arab percuma, tapi dia punya lauk mahal beb. Menu dia dalam bahasa Malaysia, power tu Malaysia kat Mekah, Malaysia boleh.

Nasi Arab, The new attraction coming in town Bandar Baru Nilai

   Deman nasi arab sedang melanda di sekitar Lembah Kelang termasuk Nilai dan Senawang N. Sembilan. Semua nak jual nasi arab. Nak cari yang ori masalah sikit.Kena jalan2 survey dulu. Dekat food court di LCCT berhampiran dengan Maybank ada satu kios jual nasi arab yaman.Rasanya dalam kategori boleh tahan.
,tapi harganya yang tak boleh tahan.
   Food court di luar pintu masuk kuartes UNITEN pon ada juga jual nasi arab,tapi belum cuba lagi.nak cari dana dulu. Bandar Baru Nilai pun dah buka satu restauran nasi arab. Kaean dah pergi cuba satu famili,diner. Macam dalam gambar kat atas. Itu untuk lima orang punya portion. Tapi tak habis makan sebab banyak sangat, lebih elok pesan untuk 3 orang makan, sesuai untuk orang malaysia. Dekorasi kedai boleh tahan. Harganya kena tunggu time gaji, baru boleh pergi makan. Tepuk dada tanya selera dan jangan lupa tanyalah bajet sekali.
salam.

Egg chef atau Pingu Chef

     Salam, saya pertama sekali melihat ikon ini pada tahun 1985 di Hotel Dayang PJ. Hasil nukilan Chef Kadir yg bertugas di situ untuk buffet display. Masa tu saya masih lagi student di NPC,chef training. On job training kat hotel Dayang (sekarang hotel Singgahsana ). Teruja betul masa tu bila tengok chef create pingu tu. Dapatlah belajar buat benda tu.
     
     Selepas hampir 24 tahun teringat nak buat semula benda tu nak tunjuk pada anak buah zaman sekarang. Teringat zaman muda2 dulu. Kena maki hamun pekara biasa,telinga dah lali dengar pekara x-rate word. Macam di scene Hell Kitchen.Itu dulu, sekarang banyak pakai psiko dan diplomasi,tolerate.
     Ok, sekarang mari kita belajar buat pingu chef ni.

Bahan-bahan.

Telor rebus------ 1 biji
Black olive------  3 biji
Bunga cengkih--- 6 biji
Lidi-------------- 1 inci
Kertas putih------ 1/2 inci x 2 inci


 Cara buat.
 1. untuk bahagian tangan, kaki dan mulut, potong olive di kiri dan kanan.
 2. untuk bahagian kepala, gunakan sebiji olive yg di cucuk pada sebahagian lidi.
 3. Cucukkan bunga cengkih di bahagian depan telur sebagai butang.
 4. untuk tangan, cucukkan olive yg dipotong di bahagian tepi telor di kiri dan kanan.
 5. untuk topi, gunting 1/2 kertas dari mula hingga hujung kertas dan bengkokkan di hujungnya.
     
        SEALAMAT MENCUBA.

hi-tea at bharat cameron highlands tea bistro during rainy day 2011

The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrood" ("schoon" meaning clean and "brood" meaning bread), or from the German word "schonbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.
This small cake is a quick bread, similar to an American biscuit, made of wheat flour (white or wholemeal), sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft and sticky dough that has the ratio one part liquid to three parts wheat flour. It needs to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.  
 The scone that i have at the bistro is very nice, smooth and combination with cream sugar, fresh strawberry jam and single butter also don forget the TEH SE-TEKO fresh just behind your table. Take your time and come visit Cameron Highland. Enjoy your self.

       Coffeehouse Scones:

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

2/3 - 3/4 cup (160 - 180 ml) buttermilk

1 teaspoon vanilla extract

  

Coffeehouse Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. 
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 6-8 scones.