My Resepi Masliyana

My Self and My Ambition  Hi my name is Masliyana Binti ibrahim and  my nickname is Mas. I’m 19 years old. I was born in Hospital Tawau on November 21 1998 .I am a second child in my family. I living in Tawau with my big family. My father is a bus drive,his name is Ibrahim Bin Sellimin. And my mother is a businesswomen ,her name is Suriani Binti Abdul Rahman. I have one brother is Muhammad Mazlan Bin Ibrahim and i have one younger brother is Muhammad Nor Fadil Bin Ibrahim .My education level are : primary school Kalumpang Semporna Sabah, secondary school Balung Tawau Sabah and  now I am studying in Cosmopoint International Collage. My ambition is i want to be a successful person in my business food, so I must to study hard and be more mature. I love cooking because i want to continue my mother business. Business my mother is food operator in primary school and my mother has a restaurant . So until here only introduce about my self and my ambition thank you. 

Week 4 So, today we are covering the topic for Poultry. From the previous recipe, we are cooking a stew using beef but today we are using chicken with potato as the starch for the stew. The cooking method is also the same for every stew cooking, which is cooked until the stew gravy are reduce or thicken. The recipe are listed below: Recipe: Chicken Stew: ·  Chicken - 50 gram, leg and thigh.  ·  Potato - 2 nos ·  Carrot - 2 nos, small dice ·  Celery - 1 nos, small dice ·  Onion - 2 nos, small dice ·  Tomato puree - 1/2 tin ·  Garlic - 2 cloves ·  Mushroom - 2 nos, slice ·  Anchor Cream - 3 cups ·  Water - 1.5 liter ·  Oil - 3 tbsp Preparation Method: Chicken Stew: 1.  Cut the Chicken leg and thigh into small portion. Wash and set aside. 2.  On a medium-high heat, heat up the cooking oil in a braiser.  3.  Sautee the chicken until golden brown, then add the onion, garlic, mushroom, potato and miropoix. Sweats until aromatic. 4.  A

 CRISPY TUNA WITH  ZUCCHINI SALAD, TANGY SAUCE AND POTATO CROQUETTE For this week, i have learned about how to cook Crispy Tuna with Standard Breading procedure(SBP) accompanied with Zucchini Salad. This sweet, savory and crispy dish have various types of recipes in the other region, but for today i'm going to learn from the Western Cuisine recipe with the Standard Breading Procedure. Mostly, this recipe are served as an appetizer, because the Fish are cut into finger sizes. Usually, finger size are eaten in one bite, which defined the appetizer itself. The salad dressing are going to be the basic Vinaigrette and the Sauce will be the tangy sauce. The potato Croquette are a bit off the track but it still edible(not following the standard recipe). Recipe: Crispy Tuna: Tuna - 1 kg (Fingered) Flour - 100 gram Egg - 2 nos Bread Crumbs - 100 gram Salt & pepper - season lightly Zucchini Salad: Zucchini - 1 no/ p

Red Snapper Cakes Served With Mint Tomato Salsa For this week, i learned about how to cook a Red Snapper Cakes served with Mint Tomato Salsa. This main item is familiar with the fish cake that are sell in the market which is made up of fish fillet, Corn flour and seasoning. Where by the local people often bought from the market. So, today recipe are a lot more different from the ordinary Fish Cakes that are sell in the local market. For the recipe are listed below. Recipe: Red Snapper Cakes: Red Snapper - Fillet/ Skin off Bread Crumbs - 2 tbsp Carrot - 1 tbsp/ Brunnoise Fresh Coriander Leaves - 1 tsp/ Finely Chopped Onion - 1 tbsp/ Small Dice Lemon juice -  1 tbsp Cooking Oil - 3 cups Mint Tomato Salsa: Fresh Tomato - 2 nos/ Small Dice Fresh Mint Leaves - 2 stalks/ Chiffonade Lemon Juice - 2 tbsp Onion - 1/2 no/ Small Dice Seasoning Preparation Method: Red Snapper Cakes: Fillet a fish skin off, and wash g

Lamb Leg Stew Meaty stews can be rich comfort foods but may also be high in fat. Giving a bit of thought to your choice and quantity of meat can lower the fat. For lamb stew, leg meat is considerably lower in fat than other cuts and offers great flavor. The leg meat contains enough connective tissue so that it becomes relatively tender when cooked at a low temperature for a long time. To keep things significantly healthier, always be sure to trim all meats of any visible fat before you cook them. Another strategy for making a stew lean is to load it with vegetables. They add essential flavor and are filling, but low in fat and calories. Mushrooms in particular add a deep, satisfying flavor to stew, plus they have a chewy, almost meaty texture.The stew is made with lean, boneless leg of lamb plus plenty of potatoes, leeks, carrots and celery. Chopped fresh thyme and parsley add an aromatic layer, plus a welcome touch of bright green. Ingredients 

Grilled Seafood Ingredients: 150g Wild-Caught Salmon Fillet 3 Large Prawns 4 Swiss Brown Mushrooms, quartered 3 Wedges of Pumpkin, about 1cm thick Sea Salt and Pepper 10g Unsalted Butter, optional Some Cherry Tomato, halved Method: 1. Baked pumpkin wedges (lightly marinate it with drizzle of olive oil, salt and freshly ground pepper) in toaster oven for 7 - 10 minutes depending on the thickness. 2. Trim and clean prawns then thread them using bamboo sticks (this will retain is shape and enable fast cooking too) and set aside. 3. In a large frying pan. Melt 5g of butter on one side of the pan together with the prawns and add some dry chilli flakes for extra flavour. 4. On the other side of the pan, place salmon skin-side down then season with sea salt and freshly ground black pepper and cook for 3 - 5 minutes. Turn salmon over and fry for a further 1 - 2 minutes or until cooked through. 5. While cooking

Seafood Cook Ingredients: (serves 1) 3 Scallops on Shell Some Japanese Mayonnaise Some Chopped Spring Onion Some Chopped Chilli Some Shredded Cheese Methods: 1. Defrost the scallops completely, rinse well and pad it dry with some kitchen paper towel. 2. Place about 1 teaspoon of mayonnaise cream on the centre of the scallop, sprinkle some chopped onion and chillie. 3. Top with some shredded cheese and grill for 3 - 5 minutes until it is cook through depending on the size of the scallop. 4. You can added some extra cheese after 2 minutes or so for extra cheesy taste. Thank You 😊

Recipe Ricotta & Pumpkin Cheese Pizza Ingredients For Pizza Base:(makes 4 small pizza) 1 Teaspoon Active Dry Yeast 160ml(2/3 Cup) Warm Water 1 Teaspoon Of Sugar 270g(2 Cups) Plain Flour Pinch Of Salt 1 Tablespoon Olive Oil Methods: 1. Place the yeast, sugar and water in a bowl and set side until bubbles form.(about 5 - 10 minutes) 2. Add the flour, salt in a big mixing bowl, then slowly add in the yeast water and stir till water used up. 3. Next add in the olive oil and mix to form a dough and knead for about 10 minutes or until dough is smooth and elastic. 4. Place dough in a clean, oiled bowl, cover with cling wrap and allow to stand in a warm place for 30 minutes or until doubled in size.

Spaghetti Aglio Olio INGREDIENTS Pasta                          1 pack Shrimp                       200 gram Mussels                      1 no Small onion                1 no Garlic                          3 Tomatoes                    4 no Olive oil                      1 tbs Chili flakes                  1 tsp STEP BY STEP 1. In a large saucepan, bring a liter of salted water with oil to boil then add the spaghetti. 2. Prepare your onion, garlic and tomatoes. 3. Once the pasta is al dante, drain the water and set aside. 4. In a separate pan combine, the olive oil and garlic 5. Cook for a bit and allow the oil to absorb the flavors. Cook until the garlic is golden brown. 6.  Put the shrimps (skin removed except the tail) and mussels (no shells) in the pan... I actually use those packed seafood on the frozen section of the grocery. Forgot the chili flakes and now put in the tomatoes. 7. And add to pasta and toss. There you have it  ENJOY YOUR

Western food  Ingredients 2 cups (480ml)  Dashi 2 eggs 1 tsp soy sauce 1/4 tsp salt 1 cup plus 2 Tbsp all purpose flour 2-3 green onions, finely chopped 2 Tbsp  Benishoga  (pickled red ginger), chopped 5-6 oz octopus, cut into 1/2" cubes oil Takoyaki sauce or Okonomiyaki sauce mayonaise  Aonori  (green dried seaweed) Katsuobushi  (dried bonito flakes) Step by Step In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk. Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan. Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan. Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch the video to see the technique. Cook anoth

Recipe: chicken corden bleu and mashroom sause. Date: 10 July 2017 Day: Monday Ingredients: Chicken breast               180 gram Ham                                2 slices  Cheese cheedar               1 slices  Brown sauce                  1 liter  Bread crumb                  100 gram Garlic                             10 gram Onion                             10 gram Mushroom                      2 psc Method Remove all the bones on chicken breast and put it to taste on chicken Secondly, place it ham,mushroom and cheese at chicken  The chicken should be covered with bread crumb and cook the chicken until half cooked and put in the oven to be fully cooked.Cook chicken after 15 minutes-20 minutes with temperature 180'C  Next, wait for the chicken to cook completely and after cooking plating chicken in its own way. Lastly, serve with family or customer . Thank you😉

Date: 06 July 2017 Day: Thursday Time: lunch hours My Experience First, i arrived at the restaurant, i saw some waiters serving us well done. There are doing work well organized and neat. We were directed to sit down and one of the waiters introduced us the lunch menu they had prepared. They provide western food the french concept. Besides, they first menu they serve is appetizer food. The taste of the food is very good and the plating good. Secondly, the menu serve is soup. This soup is chicken soup and the taste is very good . Next, they serve menu main course food . The taste of fish is less taste and still scales of fish that are not cleaned. The taste of vegetables is very tasty. The water provided is blue wine. This plating is good. Lastly, they serve is dessert. The water provided is tea. The provided is brownies chocolate, strawberry and watermelon. Actually the food at the hotel and in cafe is the same,only  just different ways of supplying. The prov