BALADO TELUR AYAM

BALADO TELUR / BOILED EGG COOKED IN MILD PASTE

After trying many recipes just to get the right taste, I then gave up as the result sometimes did not meet satisfaction. So I then had and idea to what I think my family and children could accept it, that mean not spicy but still taste mild and gave the look of chilli. I mix and match ingredients just to see. I didn't realise the result was happines for me. Yes I made it. with hope I still remember the recipe, and here's how I made it.

Ingredients :

• 10 egg, boiled and peeled then fry in small amount of oil until the eggs looks a bit brown put aside.
• 5 Large shallots
• 3 Large garlic cloves
• 3 round pcs of candle nuts
• 1 Red Chilli
• 3 Tomatoes
• 1 Lemongrass
• 1 Teaspoon prawn paste
• 7 pcs Kafir limeleaves
• 5 Tablespoon Corn oil
• Salt and pepper to season to your taste
• Veg stock ( 1 block ) do not use the liquid stock.
• 3 - 4 Table spoon of tomato paste.

How to make :

• Mixed shallot, garlic, chilli, candle nuts, tomatoes and prawn paste in food processor until you made a smooth paste.
• Pour the oil in a very hot wok, then pour the mixed paste, lemongrass, kafirlimeleaves as well as the stock and fry until you can smell it cooking and until the paste turn darker looking then put some seasoning to your taste. mixed tomatoe paste with the rest of the mixture in the wok until you get the colour you want and put in the eggs, leave until the paste mixture blend with the eggs.
• It is nice to serve with boil rice and kerupuk.

ROAST CHICKEN DINNER

ROAST CHICKEN

It is actually very easy to prepare, as long as you do it with the right timing too. These days so many thing are well prepared in store and you can just buy them. perhaps if you want to mix and match do that too. I never base my cooking specific with any recipes. I like to be more creative, imaginative but my food still taste nice, well acceptable to people who are not fussy.

Ingredients :

• 1 whole chicken, size depending on the number of people you want to feed.
• Selection of vegetables, potatoes, carrots, broccolli or even parsnip for some who likes them.
• ready to bake batter aunt betsy yorshire pudding or make yourself the batter. see recipes for yorshire pudding.
• Ready to make gravy and use some of dripping from the chicken. remove the fats before putting the dripping to mix with tin gravy.
• salt and pepper , all seasoning powder, olive oil and ready stuffing

How to make :

• heat the oven 200 degree C.
• pour olive oil and all seasoning powder on top of chicken and rubbed it until it all covers by the oil and the powder. cover with tin foil.
• put chicken in the oven and roast for 1/2 - 1 hour. depending on the size of the chicken.
• clean and chopped all vegetables. boil potatoes first and parsnip then when its a little bit soft drain them and put in oven tray then pour the olive oil and all seasoning powder and tossed then put into oven ( keep tossing them every now and then )when chicken almost cooked.
• boil the rest of the veg just before the chicken ready.
• in between you have to take out the chicken to pour the exceess dripping onto the chicken to keep it moist. after 1 hour take the foil out then cook for further 1/2 hour to get the roast looking, brown on top.
• at the same time after you take the foil off, put the yorshire pudding in the oven until its ready.
• when veg ready, drain them. get the potatoes and parsnip out.
• when chicken ready get it out and separate the fat.
• pour 2-3 spoon of tin gravy into measuring cup, give salt and pepper to taste enough and pour hot water. when the mix start to thicken put the chicken drip into the gravy then transfer to sauce boat.
• cut chicken and put in the plate with yorkshire pudding and selection of veg of your choice. pour the gravy mixe on top of the chicken and enjoy.