cookies

1/2 cup (1 stick) butter, don’t even think of using margarine

1 cup packed light or dark brown sugar

2 Tablespoons milk

1 large egg

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 coarsely chopped macadamia nuts

1 cup white chocolate chunks

use parchment paper for baking....

Method:

Preheat oven to 350 degrees F. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.

In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate.

Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in. Fold in the chopped nuts and white chocolate chips.

Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are deliciously golden. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack

cilok from http://www.joythebaker.com/blog/2009/09/white-chocolate-macadamia-nut-cookies/

Pancake pinkstilettos

separate the mixture of the dry and wet ingredients first before combining them together. And it turned out perfect - soft, fluffy and no more uneven and splotchy pancakes. They were SO beautiful and so good!

1 cup flour
1 tbsp sugar
1 tbsp baking powder
1/4 tbsp baking soda
1/4 tbsp salt
1 egg
2 tbsp oil
1 cup milk/buttermilk

Mix the dry ingredients - flour, baking powder, brown sugar and salt - together in a large mixing bowl. In a different bowl, beat the eggs, milk and oil, and pour into the dry ingredients' mixture. Stir until smooth.

Heat a pan over low heat and spoon the mixture. Once they're bubbly (like the picture below), flip 'em to the other side and cook for just another minute

Meatball brown sauce

Bahan:

1.seulas bawang besar yang sedang sedang aja pak
2. beberapa ulas bawang putih (saya guna 3 ulas yg besar juga,ikut sedap hangpa la nak berapa ulas)
3.tepung gandum
4.mentega/butter
5.lada hitam (saya guna serbuk,nak yang coarse pun ok)
7.kicap soya manis

how to cook:

1.bawang tu semua kena cincang halus,malas sangat blend je lagi baguih,so tak nampak sangat nanti dalam gravy

2. panaskan minyak sikit nak tumis bawang,sampai naik bau

3.letak mentega,thumb of rule is jika guna 5 sudu mentega,makanya 5 sudu tepung gandum juga digunakan,nisbah 1:1 ye puan-puan

4.bagi mentega cair bersama-sama bawang (low heat please) , dengan menggunakan whisk (if available,takdak pandai la hangpa improvise), tuang tepung+air kedalam periuk,sambil tu sambil kacau,kacau samapi kuah tu jadi pekat,jangan pekat sangat dan jangan cair sangat.

5.dah agak-agak jadi kuah brown sauce tu,letak lada hitam dan garam secukup rasa, dan letak kicap jgn banyak sangat pasal kicap tu lah nak kasi kaler brown pada kuah kita.The more u put kicap in there the darker ur brown sauce will be.

6.if u like,masukkan mushroom button yg dicincang (just like what i did with my brown sauce)

also cilok from dila blog...

Butter prawn

Ingredient:
1. udang (udang besar-besar sedap sikit,pakai anak udang tak taula plak..nak berapa banyak,hangpa punya sukalah)

2.susu cair (hangpa nak guna susu segar pun boleh)

3. daun kari (banyak pun takpe,sedap bau dia)

4.10 batang cili padi (lagi banyak pun bau wangi dan pedas tanggung sendiri)

5. beberapa ulas bawang putih dicincang (nak ditumis nanti)

6. 4 egg yolks (rasa nak banyak jurai tu buh le banyak telurnya,kolestrol sendiri mau berubat la kan)

7.gula dan garam secukup rasa

Method:
1. goreng udang anda dalam kuali,separuh masak sahaja (besar tak udang saya,besar kan?kan?kan?)

2. set aside udang tu.

3. dengan minyak yang sama,tumis bawang putih..dah naik bau letak cili dan daun kari..gaul-gaulkan dia (minyak tu agak-agakla,dalam 1/2 cawan lagutu),letak la garam gula..bagi rasa,tapi to tell u the truth garam and gula agak banyak akan digunakan dalam resipi ni,baru rasa

4. susu+telur kuning masukkan perlahan-lahan sedikit demi sedikit,and use a long chopstick for cook purpose,stir em like ur stir a cake (clockwise or counterclock wise..doesnt matter..) kacau sampai tangan lenguh sambil tuang telur tu perlahan-lahan.

kalau berbuih takpe,memang akan berbuih punya,gerenti. jangan takut jangan bimbang

5. bila adunan terlu kuning+susu tu habis,kacau lagi jangan stop dalam kuali..dah agak garing,masukkan udang yang separuh masak tu,gaul sekali dalam kuali.

6. angkat dan hidang!

ada yang masak letak butter sikit,kalau letak butter jadi masinnya lebih. ada macam-macam cara nak buat,ada yang goreng udang tu,lepas tu goreng dengan bawang putih+susu cair+daun kari+cili padi+gula+garam dulu..dah siap letak tepi. lepastu baru buat stringy egg tu kendian dan topping belah atas je.

either way,the taste is the same (because i already tried it before)

i used chopstick mainly because it is long dan tak tajam macam garpu,ada yang kacau pakai garpu masa masak tu,tapi tak tau macam mana depa boleh tahan haba_panas dalam kuali,bila pakai chopstick dia panjang dan bila gaul haba tu tak lah terasa sangat,dan chopstick kayu,kalau digaul dalam nonstick pan dia tak calarkan permukaan nonstick pan kita..hehehe

cilok from Anasfadhilah blog...