How to Cook Chocolate Mint Candies Cookies

Ingredients

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

How to Cook Peanut Butter Cup Cookies

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

How to Cook Spicy Oatmeal Raisin Cookies

Ingredients

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

How to Cook Mee Rebus

Mee rebus is the famous noodle dish which consists of Mee (a spaghetti like mixture of flour, salt and egg) and is served with a tangy, spicy brown sauce. Usually crumbs and boiled eggs are added.

Ingredients:

• 1-1/2 lb Fresh yellow egg or chowmein noodles
• 6 Cups beef stock
• 3 tbsp Vegetable oil
• 3 Candlenuts
• 2 tbsp Chili paste
• 1 tbsp Coriander powder
• 1/2 Inch turmeric root
• 1 Inch fresh galangal
• 20 Shallots
• 2-4 Small sweet potatoes, peeled, cooked and mashed
• Salt to taste

For Garnishing:

• 10 Shallots, thinly sliced and fried golden brown
• 4 Pre-fried tofu or soy bean cakes, cut into small cubes
• 2-3 Dried squids, reconstituted in water or fresh squid cleaned, boiled and cut into rings or bite size
• 4 Cups bean sprouts, briefly blanched
• 4-6 Prawn fritters or crackers, fried and broken into small pieces
• 3-4 Hard boiled eggs, cut in wedges
• 2 Potatoes, peeled boiled, sliced
• 3-4 Limau kasturi, cut into halves
• 4 Fresh red Serrano chilies, thinly sliced

Method :

1. Grind candlenuts, chili paste, turmeric root, shallots, galangal and coriander powder into a fine paste.
2. Heat pot on medium flame, add vegetable oil.
3. Cook paste until quite toasted.
4. Add about 5-1/2 cups beef stock, bring it to a boil.
5. Slowly add the mashed potato to the stock, till a gravy-like consistency is reached.
6. Add salt , decrease the heat to low, simmer gently 8 to10 minutes, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on the low-medium heat, for serving.
7. Take an another pot, pour about 6 cups water, bring it to a boil, for blanching bean sprouts and warming up noodles.
8. Blanch a handful of bean sprouts in the warm water, dish into a soup-plate.
9. Now put a serving portion of noodles in the sieve, dunk in the warm water briefly to warm up and top it on the bean sprouts.
10. Ladle piping warm gravy over noodles.
11. Top with a little of each garnishing.

How to Cook Rendang Minangkabau

Ingredients A :
2 lbs beef
2 cans coconut cream - 400 ml can
1 piece Asam keping
2 - 3 pieces tumeric leaves - tear up

Ingredients B
Ingredients to be ground:
1/2 cup bird's eye chilies/chilly api
1 inch knob galangal, peeled
1 inch knob ginger, peeled
1 inch knob turmeric, peeled
2 stalks lemon grass (used only the bottom
white tender part)
1 lb shallots, peeled
1 whole bulb garlic, peeled

Ingredients C
4 - 5 pieces kaffir lime leaves
1/2 cup Kerisek
2 teaspoons salt or to taste

Method:
To prepare the kerisik.
The best is of course, to get freshly grated coconut.
Spread this on plate in a thin layer and microwave it on high for 3 mins, stir and microwave again for 1 min. Repeat until the coconut is totally dry and starts to brown a little.

To cook the Rendang
Cut beef into 1/2 inch thick slices with the grain. Set aside.
Into pressure cooker, put ingredients A and B. Add enough water so that it is above the meat. Close the lid and pressurized for 15 - 20 minutes. Remove lid when pressure is released totally. Check meat to see if it is tender enough. Return pot to the fire , add kerisik, kaffir lime leaves and continue simmering, stirring all the time, until meat is tender and gravy thick. Stir in salt to taste.

How to Cook Spicy Chilly Shrimp

Ingredients:

• 1 lb med to large-sized prawns or shrimp, un-shelled - mix with 1/2 tsp of salt and pepper.
• 4 tbsp peanut or vegetable oil
• 1 small onion, sliced
• 2 ripe tomatoes, quartered or sliced
• 1 packet Fish Curry Mix.
• 1/2 lime
• Garnish with cilantro/thai basil

Method:
Heat oil and add in the fish curry mix, saute until fragrant.
Add in the onions, stir until they are soft.
Add in the prawns and tomatoes. Cover and cook until prawns are cooked.
Stir in the coconut powder and adjust the taste by adding more salt or sugar.
Squeeze 1/2 a lime before serving.

How to make Mee Bandung

Mee Bandung Muar is  a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but is a term for anything that is mixed from many ingredients. One of the most important ingredient is dried shrimp.

Ingredients :

1) 1.6 kg Yellow noodles

2) 250g Chicken, cooked, shredded

3) 200g Prawns, cooked and peeled

4) 3 Sunny Side-up eggs

5) 400g Beansprouts, blanched

Mee Bandung Gravy :

1) 3 ltr Water

2) 100g Shallots, peeled, sliced

3) 60g Garlic, peeled, sliced

4) 80g Ginger, crushed

5) 90g Chinese celery, sliced

6) 100g Ripe tomatoes, sliced

7) 40g Beef Broth

8) 50g Prawn Cube

9) 200g Tomato ketchup

10) 45g Chilli paste

11) 50g Sugar

12) 1 Egg white

Garnish Ingredients :

1) 40g Spring onions, sliced

2) 40g Chinese celery, sliced

3) 30g Red/green chillies, sliced

4) 50g Shallots, sliced, fried

5) 10 Key lime (calamansi will be better)

Method:

Mee Bandung Gravy

1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.
2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.
3. Simmer for 5 minutes and strain.
4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm. To serve:
5. Blanch yellow noodles in a pot of boiling water for a few seconds.
6. Remove, strain and place it into serving bowls.
7. Add in sliced fish cake and blanched beansprouts.
8. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.
9. Serve hot.

Nasi Lemak and Sambal Ikan Bilis

How to cook Nasi Lemak and Sambal Ikan Bilis

INGREDIENTS:

Nasi Lemak:

1 cup rice
3 screwpine (or pandan) leaves
salt to taste
1 grated coconut

Preparation:
Clean the rice and drain. Squeeze out 2 cups of thick coconut milk with screwpine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis.

Sambal Ikan Bilis:

1 bombay onion
1/2 cup dried ikan bilis ( anchovies )
1 clove garlic
2 tbsps tamarind juice
4 shallots
8 dried chillies
Prawn paste ( belacan) ( Optional )
Salt and sugar to taste

Preparation:

Sambal Ikan Bilis:
Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chillies. Slice the bombay onion into rings. Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamatind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.

Char Kway Teow

How to cook Char Kway Teow.

INGREDIENTS:
1 cup mung bean sprouts
1 yellow onion
2 large carrots
1 cup shredded Napa cabbage
3 to 4 fresh chili peppers, or to taste
2 cloves garlic
1/4 pound barbequed pork
2 Chinese sausages (lop cheong)
6 ounces peeled and de-veined fresh medium shrimp
1 pound fresh rice noodles
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 teaspoon brown sugar
3 tablespoons oil for stir-frying
3 eggs, lightly beaten
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh coriander leaves

PREPARATION:
Rinse and drain the mung bean sprouts.
Peel and chop the onion.
Peel the carrots and cut on the diagonal into 1/4-inch pieces.
Shred the cabbage.
Cut the chili peppers in half lengthwise, remove the seeds and finely chop.
Peel and finely chop the garlic.

Cut the barbequed pork into thin pieces.
Cut the sausages on the diagonal into 1/2-inch pieces.
Steam the sausages for about 10 minutes.
Soak the shrimp in lightly salted warm water for 5 minutes.

In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.

Heat 1 tablespoon oil in a wok over medium heat.
Add eggs and scramble. Remove.
Heat 2 tablespoons oil in a wok over medium-high heat.
Add onions and carrots and stir-fry until the onion is softened.
Add the chiles and garlic and stir-fry until fragrant.
Add the shrimp and stir-fry unti they turn pink.
Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.
Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.

Heat 2 tablespoons oil.
Add the rice noodles and cook for 2 minutes, stirring continuously.
Push up to the sides and add the sauce in the middle.
Heat to boiling, then mix in with the noodles.
Add the other ingredients back in the pan.
Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg.
Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper.
Serve hot, garnished with the coriander.

Beef Rendang

How to cook beef rendang.

INGREDIENTS:

· 1 1b/ 500g beef (cleaned & cut into cubes)

· salt & pepper to taste

· 1 1/2pt/ 900ml thick santan (coconut milk)

· 1 stalk lemon grass (crushed)

· 1 turmeric leaf (shredded)

· 12 red chillies

· 1 in/ 2.5cm piece galangal (lengkuas)

· 5 cloves garlic

· 15 - 20 shallots

· 1 in/ 2.5cm piece ginger

· 1/2 in/ 1.3cm piece tumeric

· 2 tsp salt

PREPARATION:

· Season meat with salt and pepper. Leave aside for 20 to 30 minutes.

· In a pan, mix together the santan (coconut milk) and ground ingredients.

· Place over medium heat and stirl slowly to the boil.

· Add meat and continue boiling for 10 minutes.

· Put in the lemon grass, turmeric leaf and seasoning to taste.

· Reduce heat to low.

· Simmer till meat is done and dark brown in colour.

· When the gravy becomes oily in texture, remove from flame.

· Discard lemon grass and turmeric leaf.

Chicken Kurma

How to cook Chicken Kurma

INGREDIENTS:

• 600 gram chicken
• 2 cup thin coconut milk - extracted from 1 grated coconut
• 1 cup thick coconut milk
• ½ cup oil
• 2 star anise
• 2 red chillies
• 3 cloves
• cardamoms
• 3 cm piece cinnamon stick
• 3 cm piece ginger
• 4 cloves garlic
• 6 shallots
• 4 tbsps kurma powder

PREPARATION:

· Pound 3 shallots and 2 cloves garlic together.

· Mix with kurma powder and 1 tsp water. Blend well into paste.

· Slice finely the remaining shallots and garlic.

· Heat oil and fry the sliced shallots and garlic with the spices until fragrant.

· Add in the blended kurma powder and fry further until oil separates.

· Add in the chicken and 1 cup water. Cook until the beef is tender.

· Pour in the thick coconut milk, bring to boil and pour it in the thin milk.

· season with salt to taste and cook further over a low flame until the gravy is thick.

· Add in the large onion and red chillies. Stir once and remove from rice.

Murtabak (Malaysia Cooking)

How to make Murtabak

INGREDIENTS:

• 300 gram Minced meat (mutton/beef or chicken)
• 2 large onions, diced 1/2 cm
• 1 stalk celery, finely chopped
• 4 green chillies. seeded and sliced
• 1 tablespoon meat curry powder
• 1 teaspoon chilli powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/4 teaspoon pepper, freshly ground
• 2 cloves garlic, chopped
• 1 cm ginger
• 1/2 cup water
• 3 tablespoons ghee
• 4 eggs, beaten
• Salt to taste

PREPARATION:

· Mix meat curry powder, chili powder, turmeric, garam masala and pepper with a little water to form a paste.

· Heat 2 tablespoons ghee in a frying pan.

· Fry the garlic and ginger till fragrant.

· Add blended spices above and fry for 3 minutes.

· Add meat and salt.

· Keep frying, add water, cover the pan.

· When the meat is cooked, add onion and green chilies slices.

· Reduce heat and simmer until the mixture dries.

· Allow it to cool.

· Season the beaten eggs with salt and pepper.

· Add meat and chopped celery.

· Mix well. Divide into 6 portions depending on the size of murtabak.

· Punch our dough.

· Divide dough into 6 parts. Flatten each ball thinly.

· Transfer it with a rolling pin to a hot greased griddle.

· Put a portion of the fillings in the middle of the flattened dough.

· Fold the sides and enclose the fillings by wrapping completely.

· Spread a little ghee and continue cooking.

· Turn it over and cook the other side.

· Keep frying and turning until both sides are crispy and golden in color

Penang Laksa

How to cook Penang Laksa

INGREDIENTS:

• 500 gm fresh laksa (rice noodles)
• heiko (black prawn paste mixed with boiled water to flowing consistency)
• 1 kg ikan kembong (mackerel)
• 1 bunga kantan (ginger flower) - cut into halves
• 6 stalks daun kesum (Thai basil leaves)
• 2 cups tamarind juice
• 2 tsp salt
• 1 tsp oil
• 1 tsp sugar
• 3 stalks serai (lemon grass)
• 3 cm piece lengkuas (galangal)
• 250 gm shallots
• 12 dried chillies - soaked
• 1 cm piece turmeric
• 1/2 cm piece belacan (shrimp paste)
• 1 small cucumber
• 1 stock lettuce
• 1/2 pineapple
• 100 gm mint leaves
• 3 fresh chillies - sliced
• 1 onion - finely sliced

PREPARATION:

• Put fish, salt and 5 cups of water in a pan and bring it to boil
• When fish is cooked, remove bones and keep fish aside
• Simmer bones for at least 30 minutes
• Remove bones
• Add ground ingredients to fish stock and bring to boil
• Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
• Simmer for 20 minutes
• Gravy should be kept warm till serving time

Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot.

Carrot Cake

How To Make Carrot Cake

Carrot Cake is moist and sweet. Watch our film on how to make this classic, traditional carrot cake. This simple carrot cake recipe is delicious.

Oven Temperature:

180

360° c - ° f

180

You Will Need

• 180 g self raising flour
• 350 g caster sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3 eggs
• 220 g grated raw carrot
• ¼ tsp salt
• 300 ml sunflower oil
• for the frosting:
• 180 g cream cheese
• 180 g melted butter
• 220 g icing sugar
• ½ tsp vanilla essence

Step 1:

Preheat the oven

Heat your oven to 180C/350F/gas 4. Grease and line a 25cm round cake tin.

Step 2:

Combine the dry ingredients

Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.

Step 3:

Mixture

Put 300ml oil in a large bowl and beat with 350g the sugar. Beat in 3 eggs one at a time, then fold in the dry ingredients and stir in 225g grated carrot.

Step 4:

Bake

Place the mixture in the tin, level off the top, and bake for 45 mins. Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. When it's done, take the cake out of the oven and cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.

Step 5:

Icing

While the cake is cooling, beat together the 175g cream cheese and 175g butter and add 1/2 teaspoon vanilla essence. Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.

Step 6:

Finish

When the cake is cool, split it in half horizontally and use the icing to sandwich it back together and cover the top.

Lamb Casserole

How To Make Lamb Casserole (Moroccan Style)

Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.

You Will Need

• 4 medium lamb loin chops
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp mild chilli powder
• 1 small Onion
• 230 g tin of chopped tomatoes
• 1 tbsp tomato puree
• 2 tbsp olive oil
• 1 lamb stock cube

Step 1:

Season

Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.

Step 2:

Cook

Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden.
Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.

Step 3:

Accompaniments

While the lamb's cooking, prepare some cous-cous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.

Lime And Mango Curry

How To Make Lime And Mango Curry

Lamb curry: lamb is perfect for indian cooking. Its flavour stands up well against spices like curry and chilli. This easy lamb curry recipe will show you how to make a fruity curry. Lamb recipe using 4 lamb chump chops.

You Will Need

• 4 medium lamb chump chops
• 1 medium lime , thinly sliced
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 tsp brown sugar
• 1 medium red chilli, chopped
• 50 g creamed coconut
• 150 ml water
• 1 medium mango , diced
• grated rind & juice of 1 lime

Step 1:

Marinade

First you need to marinade the lamb. Take a lime, grate the rind, then cut it in half and juice it. Mix the lime rind and juice with a tablespoon of oil, one large, sliced onion, one finely chopped red chilli, a tablespoon of curry powder and a teaspoon of brown sugar. Cut the lamb chops into strips, and coat them in the lime mixture. Cover the bowl and leave to marinade for at least half an hour.

Step 2:

Seal

When the flavour's well soaked in, heat a tablespoon of oil in a pan, add the marinated ingredients and fry on a high heat until the lamb is sealed.

Step 3:

Simmer

Dissolve 50g of coconut cream in 150ml of water, and stir this liquid into the pan. Simmer the meat for 35 minutes, stirring occasionally, until it's almost tender.

Step 4:

Fruit

Dice a mango, slice another lime, and add the fruit to the pan. Cook for a further 5 or 10 minutes until it's all heated through.

Step 5:

Serve

Spoon the curry out into a dish and garnish with a twist of lime. Serve it with naan bread and traditional indian chutneys.

Shepherd's Pie

How To Make Shepherd's Pie

Cheesy Shepherds Pie with a trace of sautéed onions accompanied by garden peas. One of the most popular and traditional dishes originating from the UK. Try our Shepherd's Pie recipe.

You Will Need

• 500 g potatoes for mashing
• 50 g grated cheddar cheese
• 1 tbsp vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 2 sticks of celery, sliced
• 1 kg minced mutton (sheep)
• 30 ml beef broth or stock
• 1 tbsp flour combined with 1 tbsp of butter
• 150 g butter
• salt and pepper to season
• 100 ml milk
• 1 large skillet
• 1 large saucepan
• 1 baking dish 15cm deep
• 1 bowl
• 1 spatula or spoon
• 1 strainer
• 1 potato masher

Step 1:

Sauté the onions

Put some oil in a skillet and sauté the onions. When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.

Step 2:

Prepare the carrots and celery

Sauté the carrots and celery until they start to brown.

Step 3:

Pre-heat the oven

Set the temperature of the oven at 220ºC.

Step 4:

Sauté the meat

Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.

Step 5:

Add the vegetables

As it browns add the carrots and celery.

Step 6:

Add the stock

When the meat has browned add the stock and stir well.

Step 7:

Thicken with butter/flour

Stir in the butter and flour mixture to thicken the stock. Cook for a further couple of minutes and set the pan to one side.

Step 8:

Cook the potatoes

Boil the potatoes in salted water until soft.

Step 9:

Make potato purée

When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese. If it is too thick add a little milk. When it has reached a smooth consistency stir in a pinch of salt and pepper to season.

Step 10:

Add the onions

Stir in the sautéed onions

Step 11:

Prepare the dish for the oven

Transfer the meat into the baking dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some texture. To finish, brush on the last of the melted butter.

Step 12:

Bake the shepherds pie

Place the shepherds pie in the oven and back for half an hour.

VIDEOJUG TIP

Check the shepherds pie from time to time to make sure the potato isn't burning

Serving suggestion

This is a complete meal in itself and you shouldn't need anything else but if you like it can be served with peas.

Indonesian meatballs (bakso)

How to make Indonesian meatballs (bakso)

1. in the food precessor grind the lean beef with chrused ice cube 2-3 times until they all sticky
2. in the mixing bowl, add ground beef with the rest of the meatballs ingredient until they all mixed together
3. scoop with 2 teaspoon,make round ball
4. boil some water,drop the meatballs in the hot water,when it float it's done

and now it's time to make the broth.

1. add salt on boiling water
2. put the beef ribs(bone) to make stock
3. and the rest of the ingredient
4. boiled and shimmer

now it's time to make the fried wonton

1. mixed all the ingredient until it for like a dough
2. rolled thin and cut square
3. fried wonton

Now to make the meatballs soup .put the meatballs "bakso" in the beef stock

prepare all the condiment and arrange in a bowl serve it while its hot

Buttermilk Fried Chicken

Ingredients:

· 4 chicken breast halves or other chicken pieces

· 1 teaspoon salt

· 1/4 teaspoon pepper

· 1/2 cup flour

· 2 tablespoons vegetable oil, divided

· 1 1/4 cups buttermilk

· 2 to 3 bunches green onions, cut into 2-inch lengths

Preparation:

Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken and cook until golden on all sides, 5 to 8 minutes. Remove chicken, pouring off excess oil.

Return the skillet to the heat and add buttermilk, scraping pan to loosen any brown bits. Add chicken, skin side up. Reduce heat to medium-low, cover, and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.

Meanwhile, heat remaining 1 tablespoon oil in another skillet over medium-high heat. Add green onions and toss to coat. Cook until just golden, about 3 minutes. Season with salt and pepper to taste.

Arrange chicken and green onions on serving platter. Pour remaining juices from the chicken skillet into blender container and pulse until smooth. Serve with chicken.
Serve with rice or potatoes.

Asam fish head curry

1 fish head (about 500g, can use kurau/garoupa), cut into pieces

To be pounded:
200g small onions
6 buah keras
20g lengkuas slices
10g young ginger slices
50g garlic
5g fresh turmeric
2 stalks serai, sliced
8 dried chillies, soaked in hot water
8 fresh red chillies, seeded
1 small piece belacan (2.5cm x 2.5cm x 1.5cm)

Other:
3 pieces asam skin
2 tbsp asam jawa mixed with 800ml water
2 fresh red tomatoes, quartered

Cook in boiling water for 5 to 6 minutes:
6 ladies´ fingers
1 brinjal, cut into 4cm lengths

Cut into half lengthwise and seeded:
3 green chillies
3 red chillies

To taste:
1 tsp salt
1 tsp sugar

3/4 cup oil

METHOD

1. Heat oil and fry pounded ingredients over medium heat until aromatic. Add tamarind water and asam pieces and let simmer till oil rises to the top. 2. When boiling, add in fish head pieces and tomatoes. Add salt to sugar to taste and cook another 10 minutes. Add cooked ladies fingers and brinjal, red and green chillies. Let boil for another minute and serve hot. NST Online.

Pizza Dough

How To Make Pizza Dough

Pizza Dough Recipe.

Step 1:

You will need

• 180 g plain white flour
• 1 tsp salt
• 1 tsp dried yeast
• ½ tsp caster sugar
• 1 tbsp olive oil
• 120 ml warm water
• polenta for dusting
• 2 bowls
• 1 spoon
• some cling film
• 1 rolling pin
• 1 measuring jug
• 1 sieve
• 1 circular baking tray

Step 2:

Sieve the flour

Place the sieve over a bowl, add the flour and gently shake it through.

Step 3:

Make the dough

In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

Step 4:

Knead the dough

Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

Step 5:

Leave dough to rise

Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.

Step 6:

Roll the dough

Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.

Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24hours.