My Resepi Masliyana

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