Stuffed Roast Chicken with Gravy

Ingredients: 4 lb Chicken, butter, salt and pepper. Stuffing: 1/4 cup finely chopped onions 1/2 cup chopped celery 1/3 cup butter 4 cups bread cubes 1/8 teaspoon pepper 2 eggs, beaten 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground sage 1/4 to 1/2 teaspoon poultry seasoning turkey or chicken broth Preparation: In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add celery and bread cubes. Stir in egg and chicken broth to make dressing moist. Season with salt and pepper. Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing. for the gravy:  1/2 cup all-purpose flour 1 cup water, or as needed 1 (3 pound) roasted chicken (drippings from chicken) Directions Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Chicken n cheese Souffle

•      INGREDIENTS
  
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 3 large eggs yolks, at room temperature
  • 1 1/4 cups smoked cheddar cheese, grated and packed (about 4 ounces)
  • 1 cup cooked vegetables ( spinach) 
  • 4 large egg whites, at room temperature
  • 2 tablespoons minced parsley.
  
  
  INSTRUCTIONS
  1. Heat the oven to 375°F and arrange a rack in the bottom third. Generously coat 6X 12X 4 cm dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.
  2. Melt butter in a small saucepan over low heat. When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes. Gradually whisk in milk and bring to a boil, stirring frequently. Remove from heat and whisk in salt, pepper, and nutmeg.
  3. Whisk egg yolks in a large bowl until smooth. Whisk about 1/3 cup of the milk mixture into yolks until smooth. Add remaining milk mixture, whisking until blended. Stir in cheese and set aside. Place a baking sheet in the oven to heat while finishing the soufflé, at least 5 minutes.
  4. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes. Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.
  5. Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and chives and gently fold until thoroughly combined. Pour into the prepared soufflé dish.
  6. Place soufflé on the heated baking sheet. Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesn’t move if lightly touched), about 35 to 40 minutes. Serve immediately

Chicken Curry pie

recipes from : (Honey Bees weets)

 Ingredients:
100g unsalted butter, (cut into small cubes),
 4g salt,
1 egg yolk,
30ml ice water


 In a mixing bowl, sift the salt and flour in. Add the cubed butter and knead in using your finger tips until the mixture resembles bread crumbs. Add in the egg yolk and water and knead till it just comes together into a soft pliable dough. Wrap in plastic wrap and chill for at least 30 minutes.

Egg Cream Mixture: 100ml fresh heavy cream, 80ml fresh milk, 2 whole eggs, 30g curry paste. Curry filling: 150g cooked roast chicken 80g green peas 100g boiled, peeled and cubed carrots 100g boiled, peeled and cubed potatoes 2 hard boiled eggs, peeled and slice into wedges

Remove the pie dough from fridge and roll out to about the circumference of your greased pie dish. Then gently place the rolled out dough into the pie dish and press in to even out the layer. In a mixing bowl, mix all the ingredients for the egg cream mixture. Make sure the curry paste is mixed in properly with no lumps. Preheat the oven to 190C.

Place all the curry filling ingredients evenly distributed at the base of the pie dish over the pie dough. Then pour the cream mixture over the curry filling, making sure the filling doesn't over flow. Bake in the oven for 35 to 40 minutes until the filling is set and golden brown. Let pie cool for15 minutes before slicing. Enjoy!

Mie tektek Indomie

Bahan
150 gr mie keriting (kira2 2 buukus kemasan mie indomie), seduh air panas, tiriskan
1 buah tomat matang, belah2
5 lembar kol, iris tipis
1/2 dada ayam, rebus suwir2
2 butir telur
3 gelas air
2 sdm kecap manis
garam secukupnya
Cabe rawit diulek sesuai selera
minyak sayur untuk menumis

Bumbu Halus
2 siung bawang putih
2 siung bawang merah
2 butir kemiri
1/2 sdt merica

Cara membuat
1. Panaskan minyak, masukan telur, acak2, aduk matang, sisihkan
2. Tumis bumbu halus sampai wangi, masukan kol, ayam, dan telur, aduk sampe agak layu
3. Tuangi air, tambahkan tomat, cabe rawit, garam, kecap, didihkan sampai kol layu
4. Cicipi, tambain garam atau cabe sampai pas rasanya
5. Masukkan mie, aduk sampe mendidih lagi, angkat
6. Sajikan panas, kalo ada krupuk lebih enak.

Teriyaki Chicken

Ingredients:
3-4lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 small pinch red pepper flakes
black pepper (to taste)

directions:

In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.

Place chicken in a bowl, pour in teriyaki sauce. Seal and marinade over night in the refrigerator.

Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.

If using the marinade as a sauce- pour the reserved marinade into a sauce pan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.

serve over hot rice

AYAM BAKAR KECAP

Bahan :
1 ekor ayam, potong 8, or sesuai selera.
Garam
Air jeruk nipis, 2 sdm untuk lumuran ayam
Bawang merah cincang halus, 8 siung
Bawang putih cincang halus, 3 siung
Cabe merah, buang biji, cincang halus, 1 bh
Jahe parut, 1 sdm
Margarin, 3sdm
Kecap manis 5 sdm
Merica halus, 1 sdt
1 sdm air asam
1 ½ sdm air jeruk nipis

Cara membuat:

Lumuri ayam dengan garam dan air jeruk nipis, aduk rata, diamkan lebih kurang 20 menit. lalu bilas dengan air.

Campur semua bumbu lainnya kecuali air jeruk nipis, aduk rata. Masukkan ayam, balur dengan bumbu hingga rata, diamkan lebih kurang 30 menit.

Ungkep ayam dan bumbunya hingga setengah matang, tambahkan air jeruk nipis.(kalau kurang manis tambah gula pasir)

Bakar ayam diatas bara api hingga matang. Oles sesekali dengan sisa bumbu  dan campuran margarin  dan  kecap manis.

Angsio kaki ayam

Bahan :

1 Kg Ceker yang bagus
4 siung bawang putih
2 cm jahe
2 sdm saos tiram
2 sdm minyak wijen
3 sdm ang ciu
2 sdm tausi
Kecap manis secukupnya
Kecap asin secukupnya
garam + gula secukupnya sesuai selera
Lada halus secukupnya


Minyak goreng untuk menggoreng


Caranya :
1. Pertama cuci si ceker bersih-bersih.  Kulit luarnya dibuang semua sampe putih bersih. Beri cuka & garam agak banyak, aduk-aduk, tunggu sebentar lalu  bilas dengan air bersih. Tiriskan.

2. Panaskan minyak goreng diwajan. jangan lupa sediakan juga tutupnya. Sebab, menggoreng si ceker ini, agak serem juga ,meletup2 hebat., kalau nggak hati2 bisa kecipratan minyak ..

3.  Ceker yang sudah digoreng, di masukkan ke baskom yg sudah diiisi air,  rendam  kira2 15-20 menit kemudian tiriskan.

4. Didihkan air secukupnya di  panci presto,. Masukan ceker + semua bumbu dan bawang putih + jahe.. . masak sampai tombol prestonya naik. matikan api., lalu tunggu sampai tombolnya turun lagi.
Paling enak bila disimpan semalaman di kulkas setelah matang , agar bumbu rasanya lebih meresap.

Roast Chicken

Ingredients:

1 medium roasting pan

1   4 – 5 pound roasting chicken

1 full head garlic

1  lemon

1 bunch thyme ( I use dried thyme)

2 carrots

1 celery

3  potatoes ,2 sweet potatoes

1 onion

3 tablespoons butter

2 tablespoons olive oil

salt and pepper

Directions

 

Preheat oven to 425 degrees.  Cut up onions, potatoes, beets, carrots and parsnips (peel these last three) and put them into the bottom of the roasting pan.  Chop up a few sprigs of the time, add olive oil and salt and pepper and mix together.

 

Place a clean chicken into roasting pan, stuff chicken with thyme , 1/2 lemon, and cut garlic (cut whole garlic head in half and stuff it into the inside of the chicken (it’s okay to keep the peel on)).. After vegetables and garlic are chopped, mix them all together in a large bowl and drizzle with olive oil , salt, and pepper. Scatter them around the chicken that is in the pan. Drizzle a little more olive oil over the chicken and salt and pepper to taste. 

Place into a 425 degree preheated oven and bast after the first 30 minutes and then bast every 10-15 minute after that. Do not bast chicken the last 10 minutes of cooking so that the skin can get nice and golden and crispy. Chicken is done when it reaches an internal temperature of 160 degrees. About 1 1/2 hours.

 

 Wow...., the result is so unbelievable ........delicious tender roast Chicken   , with yummy veggies...:)) all gone within an hour..., so Happy!!!

Semur Ayam

bahan:
* 1/2 kg ayam  dipotong menjadi 8 bagian
* 1 buah kentang yang besar, dipotong kecil
* 1 siung bawang bombay yang kecil
* kecap manis secukupnya
* air secukupnya
* garam secukupnya
* bumbu penyedap secukupnya
* minyak goreng dan mentega, untuk menumis
* bawang goreng, untuk taburan

Bumbu halus :
* 4 siung bawang merah, dipotong kasar
* 4 siung bawang putih, dipotong kasar
* 1 buah tomat yang kecil
* sedikit pala


caranya:
1. Ayam dan kentang dicuci bersih lalu digoreng dulu secara terpisah, sebentar saja. Angkat dan sisihkan.
2. Semua bahan untuk bumbu halus dicuci bersih lalu dhaluskan.
3. Siapkan wajan, panaskan minyak goreng dan mentega. tumis bawang bombay dan bumbu yang sudah dihaluskan tadi hingga harum.
4. Masukkan air, kecap manis, ayam dan kentang.
5. Beri garam dan bumbu penyedap, aduk rata. Masak hingga matang dan airnya sesuai dengan selera Anda .
6. Siapkan mangkuk sajinya, taburi dulu dengan bawang goreng di dalamnya, baru masukkan semur ayam tadi.
7. Sajikan hangat.

Thai Kitchen Red Curry Chicken Salad Lettuce Wraps

Thai Kitchen Red Curry Chicken Salad Lettuce Wraps
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp. Thai Kitchen® Red Curry Paste
1 tbsp. fresh lime juice
2 cups shredded cooked chicken
1/4 cup chopped celery
1/4 cup chopped red onion
6 large iceberg lettuce leaves or 12 Bibb lettuce leaves
1/4 cup dry roasted peanuts, coarsely chopped
Chopped fresh Thai basil or cilantro (optional)

MIX mayonnaise, sour cream, Curry Paste and lime juice in large bowl until well blended. Add chicken, celery and onion; toss to coat well. Cover.

REFRIGERATE at least 30 minutes or until ready to serve.

SPOON chicken salad into center of each lettuce leaf. Sprinkle with peanuts and basil, if desired. Fold sides of lettuce over filling and roll up to serve.

Nasi Tim Ayam

INGREDIENTS:
500 gr chicken breast, cut in small squares, boil.
3 cloves  garlic, grind  
200 gr mushroom: shitake & button  
2 cm ginger
1 tbs sesame oil
2 tbs sweet soy sauce
2 tbs soy sauce1 tbs oyster sauce

Directions:
Chicken:
1 Sautee garlic. Add ginger, sesame oil, sweet soy sauce, soy sauce, & oyster sauce. 
2.Add chicken & mushroom, about ½ cup of liquid from chicken stock. Cook until water is absorbed.

Rice:1.Sautee garlic, add in soy sauce and the liquid from chicken stock.
         2.Add in rice, stir evenly. 
         3. cook rice with rice cooker until done . 

Serving:1.  In a small bowl, add in the chicken and mushroom, topped with rice. (steam for another      10 minutes.)
              2. Flip the bowl onto a plate ,  and it’s ready to be eaten warm. 

Soto Lamongan

 Ingredients:
300 grams chicken
1500 ml of water to boil
1 cm galangal, smashed
2 cloves seeds
1 stalk lemongrass, crushed
salt to taste
cooking oil

 Spices:
3 cloves garlic
2 cm turmeric
2 cm ginger
1 / 2 teaspoon pepper
1 1 / 2 teaspoon coriander
4 candlenuts

Complement:
100 grams of bean sprouts
50 grams of bean threads, soak
100 grams of white cabbage, finely sliced
2 boiled eggs, halved
1 tablespoon fried garlic
lime
Sweet soy sauce

Method:

1. Boil chicken with ginger, cloves, lemongrass, and salt.
2. Meanwhile, for ground spices, then saute until fragrant, put in chicken stew.
3. Remove the chicken then slice into small pieces. Set aside.
4. Arrange in a bowl, bean sprouts, Soun, white cabbage, chicken, boiled eggs, and pour the gravy.
5. Complete with chili sauce, soy sauce, and sprinkle with fried garlic.

Tiny Spicy Chicken

• 3 lbs. boneless skinless Chicken breast cut into 1½" cubes
• Garlic salt
• 2 tsp. sambal chili paste
• 1½ C sugar
• 1 C ketchup
• 2 beaten eggs
• 1 C chicken broth
• 6 Tbsp. brown sugar
• 1 C white vinegar

• 
  Sprinkle chicken with garlic salt, let sit 1 hour in fridge. After and hour dip chicken into eggs first then into cornstarch. Brown chicken in fryer intil golden brown. Put chicken into 9x13 pan. Mix chili paste, sugar, ketchup, dash salt, chicken broth, brown sugar, and white vinegar in sauce pan until sugars are dissolved. Pour into pan with chicken. Bake chicken at 325° for 1 hour turning chicken over every 15 minutes. Sauce thickens as it cooks, forming a nice coating. Serve with rice.

Ayam Goreng Serundeng

Bahan Serundeng :

• 4 butir bawang merah, haluskan
• 2 siung bawang putih, haluskan
• 3 cm lengkuas, memarkan
• 2 lembar daun salam
• 1 batang serai, memarkan
• 1 sdm gula pasir
• Garam secukupnya
• 250 gram kelapa, parut memanjang
• 2 sdt air asam

Cara Membuat Serundeng:

Ingredients

• 1 cup desiccated coconut, unsweetened 
•  4 shallots
•  2 minced  garlic
•   3 cm galangal
•  2 bay leaves
• 1 lemon grass
• ½ teaspoon dried corriander
• 1 teaspoon salt & sugar , 2 tsp tamarind juice.

 

1. Mix the water with the garlic, shallots, galangal, bay leaves, coriander and tamarind juice.

2. Add the desiccated coconut with the salt and heat on the stove
3. Stir regularly so that the coconut browns and dries evenly.  You will need patience to ensure that it doesn't burn
4. When the coconuts is dry and golden brown add salt & sugar.
turn off the heat.

Panaskan minyak, tumis bumbu halus, daun salam, sereh  sampai harum, tambahkan gula pasir dan garam. Aduk rata., sangrai sampai kering .


Ayam goreng:
Bahan :

• 1 ekor ayam kampung ukuran kecil, potong 8 bagian
• 350 ml santan
• 2 lembar daun salam
• 2 batang sereh , memarkan
• Minyak untuk menggoreng

Bumbu dihaluskan :

• 3 siung bawang puith
• 6 butir bawang merah
• 1 sdt ketumbar
• 1 sdt garam
• 1/4 sdt gula merah
• 2 cm kunyit
• 5 butir kemiri, sangrai

 Cara Membuat :

1. Ungkep ayam dengan air santan, bumbu yang dihaluskan, daun salam dan sereh sampai matang dan sisa kaldunya sedikit. (sisihkan).
2. Goreng ayam sampai kuning lecoklatan.
3. Masukkan ayam ke dalam serundeng. Aduk – aduk dengan api kecil sampai kelapa kering dan kecoklatan.
4. Angkat dan siap disajikan.

Ingredients :

1. 1 fresh chicken, cut in 8 pieces
2. 350 ml coconut milk
3. 2 stalks lemongrass, bruised
4. 2  bay leaves
5. Vegetable oil for deep fried.

Spice paste :

• 6 shallots, peeled
• 3 cloves garlic
• 5 candlenuts
• 2 cm turmeric, peeled, sliced
• 2 cm  galangal, peeled, cut
• 1 t salt

method :

• heat oil in a wok and saute the spice paste, lemongrass,  bay  leaves, for 3 minutes.
• add chicken and cook, stirring, until well coated. Add water and simmer, uncovered, until chicken is cooked and sauce is almost dry. Leave to cool.
•  Heat oil and deep fry chicken until crisp and golden brown.

Sambal:
I.
2 buah tomat , iris.(2 tomatoes, minced).
1 lembar daun salam ( 1 bay leaves)
1 batang serai memarkan (1 lemon grass, crushed)
1 cm laos ,memarkan (1cm  galangal, crushed)
2 tbs air asam jawa ( 2 tbs tamarind juice)
salt for seasoning.

II. Haluskan (paste):
10 cabe merah ( 10 red chilies)
1 tbs terasi ( 1tbs shrimp paste)
2 tbs gula merah ( 2 tbs brown sugar)
5 tbs minyak goreng ( 5 tbs vegetable oil)

1 .Panaskan minyak, lalu tumis bahan II
   ( heat the oil, saute all ingredients II.)
2. Masukkan semua bahan I, aduk-aduk. Masak dengan api kecil hingga matang. angkat.
    ( Add all ingredients I , stir in low heat until it's well cooked.)
3. Hidangkan sebagai pelengkap Ayam Goreng Serundeng.
    ( serve with the Fried Chicken)

PASTEL Panggang TUTUP KENTANG

Pastel panggang ini  isinya  sayuran , ayam, telur dan soun,  Rp 110.000,. per loyang diameter 18 cm.

Susisbrood

awalnya buat kulit pastry rasanya susah sekali ...prosesnya lama...tapi hasilnya lumayan.bagus .jadi ketagihan deh buat kulit pastry 

sosisbrood. ada yang isinya pakai ragout ayam, atau beef with smoked beef plus telur and keju.