http://afsartube.blogspot.ae/2015/05/minestrone-soup-healthy-nutritious-soup.html

Aloo Methi (Potatoes Fenugreek) آلومیتھی

Aloo Methi (Potatoes Fenugreek) آلومیتھی

Sindhi Biryani سندھی بریانی

SPECIAL TAWA CHICKEN *COOK WITH FAIZA*

SPECIAL TAWA CHICKEN *COOK WITH FAIZA*

Chicken Karahi

Chicken Karahi

Chicken Sholay Kebab چکن شعلے کباب

Chicken Sholay Kebab چکن شعلے کباب

Karahi gosht

Degi Chicken Biryani

Brown Rice Biryani With Chutney Chicken

Brown Rice Biryani With Chutney Chicken

Pakistani Fried Chicken Recipe

Chicken legs 7 pieces
black pepper 1 tsp
salt 1 tsp

Apply this to chicken and marinate 1 hour

1/2 cup flour
1/4 cup cornstarch 
1/4 cup rice flour
1 tsp baking soda
1 egg
cooking oil to fry

apply this to chicken and cook for 7 minutes on each side on medium high

allow to cool for 5 minutes and fry again for 7 minutes each side.

for the sauce

1 tbsp vegetable oil
1/2 cup ketchup
1/2 tsp red chilli powder
2 tbsp corn syrup
1/2 tsp paprika powder
1 tbsp white vinegar
1/2 tsp salt
2 tbsp siracha sauce 
1 tbsp garlic

for garnishing, sesame seeds

Karahi Ghost -mutton karahi

https://youtu.be/DAxObFHHQBs

Chicken Biryani dedicated to pakistan karachi

Chicken Biryani ,no body perfect in this world, sab se ghalti hoti ha
I accendently said fry the chicken for 3 minutes but i meant fry for 30 minutes

Crunchy Milo Koko Krunch Sheep Cookies by Joey Foo

180g unsalted butter, soften at room temperature
80g Horlicks/Milo
30g Caster sugar
200g top flour
25g corn flour
25g milk powder(I use coffeemate creamer)
Koko Krunch

1. Pre-heat oven to 150 degrees.

2. Sieve top flour, corn flour and milk powder.

3. Cream butter, milo and sugar till combined and creamy.

4. Put in sifted flour mixture and mix till a dough forms.

5. Shape dough into tear drop pcs. Insert Koko Krunch at the sides for ears. Roll 2 small balls for eyes and poke 2 holes in the centre. Poke another 2 holes for nostrils. Roll six tiny balls of dough and put between top centre of ears.

6. Bake at 150 degrees for about 15 minutes. I used my Rowenta oven fan mode bottom heat at bottom rack.

7. Leave to cool on wire rack before storing in an airtight container.

Chinese Carrot Cake by Jane Tan

Ingredients:1.25kg white radish (net weight after peeled skin)
Wheat flour, 45 gm
Rice flour, 165 gm
Chinese sausage, steamed and diced
Dried shrimps, soaked and diced
Mushroom, soaked and diced
Dried scallop, soaked and shredded
Shallots, diced
Sugar

Seasoning:Scallop water or dried shrimps water, 1/3 cup
Chicken broth, 1/3 cup
Oil
Sesame oil
Salt
Pepper
Sugar

Method:1. In a pot, put in shredded radish and add sugar. Mix well over high heat for 2 mins.
2. When radish water starts to boil, turn to middle heat. Cover and simmer for another 5 mins. But make sure it don't dry up.
3. Heat wok, put oil, and sauté dried shrimps, followed by sausage, mushroom and lastly dried scallop till fragrant. Set aside.
4. In the same wok, add some oil, sauté shallots till fragrant. Then add step 3 ingredients, mix well and turn off heat. Leave the ingredients in wok.
5. Transfer the cooked radish into step 4 wok. Then pour radish water to a big bowl.
6. Add sugar, pepper, salt and sesame oil in the water. Mix well. Add dried scallop or dried shrimps water, chicken broth. Then stir in rice flour and wheat flour. Stir slowly and mix well.
7. Pour the mixture into wok through a strainer to avoid lumps. Mix well.
8. Stir over middle heat until mixture thicken, around 1 min.
9. Transfer to tray to steam for 40 mins or till cook.
10. Leave aside to cool down till set.

Bah Kwa & Cheddar Cheese Sourdough Loaf by Meng-Choo Tan

Unbleached Bread Flour - 250 gm
Stoneground Wholemeal Flour - 50 gm
Water - 75 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant yeast - small pinch (I measured this today and it was about 0.2 gm)
Sourdough starter - 150 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)



For those without the Sourdough starter, this is the instant yeast version.

Unbleached Bread Flour - 325 gm

Stoneground Wholemeal Flour - 50 gm
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)

Thai red chicken curry by Chompoopan K. Tan

Ingredients
- 200 grams bite sized chicken
- 8 chicken feet (or more if you like)
- 50 grams red curry paste
- 3 tablespoons cooking oil
- 1 cup coconut milk (I used a small Ayam packet)
- 1 packet bamboo shoots, sliced
- 3 fresh red chilies, sliced diagonally (optional)
- 1/4 cup sweet basil leaves
- 5 kaffir lime leaves, torn
- fish sauce to taste (I used around 3-5 tablespoons, as this curry should be salty than sweet taste)
- 1 teaspoon palm sugar (or brown sugar)
- 2 to 4 cups water

Preparation
1. Cook chicken feet in a separate pot until soft, may be about 20 mins. Set aside.
2. Heat 3 tablespoons of oil in a wok over medium to lower heat. Add red curry paste, and keep stirring until fragrance.
3. Add 1/2 cup coconut milk and keep stirring until boil for 5-10 mins, you'll see bubbles of red oil on top.
3. Add the chicken and stir until cooked through. Then add in cooked chicken feet. Keep stirring for 5 mins. If the curry is too dry, add some coconut milk.
4. Pour 2 cups of water in to the wok, bring to boil. Add bamboo shoots in to curry, bring to boil and continue cooking for 7-10 mins.
5. Add the remaining coconut milk, bring to boil. Gravy should be covered all ingredients. Add more water if the gravy is too thick or add more coconut milk if the gravy is too watery.
6. Taste the gravy before adding fish sauce and sugar. Red curry should be salty than sweet taste.
7. Add kaffir lime leaves into low boiling curry, turn off the fire after a few minutes. Then add sweet basil leaves (and chilies if u have) into curry and mix in the curry to avoid leaves turning black. Serve hot with steamed jasmine rice or rice noodles!

PS. All the ingredients are roughly estimated as I cook often and don't need to measure anymore.

Homemade chicken essence with ginseng by Low Lai Kuen‎

Homemade chicken essence with ginseng 池底参 using slower cooker, no water added. Bought a matured chicken 老母鸡for $7, remove skin n fat, chop into 4 parts, cook for 4hrs, yield 250ml of chicken essence.

Huat Kueh by Jeannie Lee

200gm Rice flour
70gm sugar
170ml coconut milk
1 small packet Eno (4.3gm)
Colouring

Mixed rice flour, sugar n coconut milk and lastly add in eno. Mix well.
Divide batter into 2 portion. Add in your prefer food cokouring.
Scoop one small spoon of batter into mould paper cups, follow another colour over lapping the other colour. Continue to fill till the brim of the mould.
Steam on high heat for 15 to 20mins.
Done.

Carrot Spice Cake with Cream Cheese Frosting

Since Kurt’s birthday is just a few days before Valentine’s Day, there have been years when there was an overload of sweet treats during that second week of February. This year, it was a little different since Kurt was traveling for work on his birthday. We waited and celebrated both occasions on the 14th. Of course, I questioned him in advance regarding what kind of cake he wanted this year. In early December, I read Alice Medrich’s latest book, Flavor Flours, in which she suggested the New Classic Boston Cream Pie made with corn flour chiffon layers with a rice flour-thickened pastry cream is better than the original wheat flour version. I was sure this was going to be Kurt’s birthday cake because he lives for Boston Cream Pie. Instead, he shocked me by requesting a carrot cake with cream cheese frosting. I was surprised but delighted to make a carrot cake. My go-to carrot cake recipe has always been the one from The New Basics Cookbook by Julee Rosso and Sheila Lukins. It includes walnuts, shredded coconut, and crushed pineapple, and the cream cheese frosting has a little lemon juice in it which I love. I’ve been making that recipe for years and never felt I needed a different approach to carrot cake. But, I decided to try something new this time. Also in Flavor Flours, there’s a Carrot Spice Cake with Cream Cheese Frosting made with rice flour and oat flour that’s touted as being a better-than-ever and gluten-free take on a classic. Now, let me explain, neither of us has any sort of gluten sensitivity, but I do love experimenting with different types of flour to discover new tastes and textures. This carrot cake is completely gluten-free, but, more importantly for me, it’s completely delicious with a delicate crumb. It seems impossible since carrot cake is usually somewhat dense, but even with the walnuts this was a light and crumbly cake. 

It’s very similar to my standard carrot cake recipe in that it’s made with vegetable oil rather than butter, and that’s mixed with sugar and eggs. Rice flour and oat flour were combined with baking soda, baking powder, cinnamon, freshly grated nutmeg, ground cloves, and salt. The dry ingredients were mixed into the wet, and then grated carrots and toasted, chopped walnuts were added. Thanks to perfect timing, I had just received a bunch of fresh carrots from our CSA that I shredded for the cake. I baked the cakes in eight-inch round pans and let them cool. For a layer cake, one and a half times the recipe for frosting is needed. The frosting recipe here includes cream cheese, butter, confectioners’ sugar, and vanilla, and I added lemon juice because I can’t give up that detail of my usual carrot cake approach. One thing to keep in mind with this cake is that because it is especially crumbly, it definitely requires a crumb coat of frosting. I scooped some of the frosting from the big bowl in which it was mixed into a smaller bowl to use for the crumb coat. That way, any crumbs from the spatula will only get mixed into the crumb coat frosting and not into the entire batch. Chilling the cake after applying the crumb coat is a good idea since the frosting will set more firmly. Then, the pretty final coat of frosting can be applied.

This version didn’t have the shredded coconut or crushed pineapple that I’ve become used to in a carrot cake, but I liked that leaving them out eliminated some sweetness. Mostly, I really liked the tender, crumbly texture and the flavor from the spices and nutty oat flour. It really was amazingly the opposite of dense given that it was a carrot cake. Kurt was very pleased with his choice as well, and I now have two favorite carrot cake recipes. 

I am a member of the Amazon Affiliate Program.

Chendol agar agar by Susan Sim

Makes abt 18 small tubs

- 1pkt agar powder - 500ml water, boil till powder dissolved
- 200gm red beans
- 1 pack black jelly aka chin chow
- 1 pack attap seeds
- 2 pack chendol
- 250gm gula melaka add 300ml water
- 500ml coconut milk

Method:
- Boil gula melaka mixture and when dissolve sieve it
- Add 500ml coconut milk
- plus 150ml water (optional if mixture is alr watery omit)
- then boil agar2 powder w 500ml water till dissolved
- add the gula melaka mixture.
- add all the "kacang" into the small tubs (u can do this b4 boiling the agar2)
- pour mixture into tubs
- refrigerate after totally cooled down