Cheesy Chicken Cutlet

Ingredients:
Chicken fillet ~ cut butterfly 1” thick

½ tsp light soy sauce

Salt & pepper

2 slice cheddar cheese

1 egg ~ beaten

Plain flour for dusting

Breadcrumbs for coating

Oil for deep frying

Directions:

1. Hammer the meat on both side ith a meat mallet till the meat is really thin about 3-4mm.  The meat will became double size than original.
2. Seasoned the meat with light soy sauce, salt & pepper for about 10 minutes.
3. Place cheese on one side of the meat.  Try to keep the chesse away from the side as it will melt & sip through the meat when frying.
4. Fold the meat.  Dust with flour & dip in beaten egg & coat well with breadcrumbs.  Deep fry till it turns golden brown.   Serve immediately.

Homemade Soya Bean Drinks

Ready to store in the fridge for breakfast drinks

Ingredients:
500g soya bean

1 cup sugar or more for taste

Directions:

1. Soak the soya bean for about 8 hours or overnight.  Wash & drain.
2. Divide 2 or 4 portions.  Put the 1st portion in a food processor & add water slightly above the bean & blend for couple of mins.  Then strain with a clean cheesecloth or any kitchen towel.  Reused the 1st portion & blend again for about 4-5 times to extract the juice out.
3. Repeat the procedure again for the rest of the portions.
4. Once all the soya juice been extracted, start to heat on low fire & add the sugar & cook till it boils.
5. Strain the cooked soya into any water container & store them in the fridge to chill.  Can be drink either cold or hot.

Making my very own homemade soya drinks!

Homemade Mint Chutney aka Mint Sauce

My very own homemade mint sauce! While we were watching Hotel Improvement, my chubby craving for pappodams with the sauce, just like the restaurants served. So, I send my helper to buy some ingredients to make the sauce & guess what? It turns out good.

Ingredients:
1 bunch coriander

1 tbsp cumin seed

6 cloves garlic

20g ginger

2-4 green chilies

2 bunch mint leaves

2 tbsp pomegranate (biji buah delima)

Taste of salt

1 cup plain yoghurt

Directions:

1. Put all the ingredients except youghurt in blender & blend to smooth paste.  Add a little water if necessary.
2. In a bowl, put yoghurt & mint paste & mix well.   Serve with any of your favorite crackers eg. Papadoms.

Chocolate Ice-cream Cake

Source: Salwah Omar (Wedding by Salwah)

Chocolate Ice-cream:
3 egg yolks
70g castor sugar
300ml fresh milk
180g dar couverture (Varlhona)
2 tbsp cocoa powder
250ml heavy cream ~ whipped (Greenfield)

Direction:

1. Simmer 150ml fresh milk together with 35g sugar till dissolved.
2. In another bowl, beat lightly egg yolk together with 35g sugar till pale yellow.
3. Pour the warm milk mixture slowly over the egg yolk mixture.  Keep stirring while pouring the warm milk.
4. Return back to the stove & heat the mixture over medium heat till it reaches 80-86 deg C.
5. Set the mixture at room temperature, add whipped cream, melted chocolate & cocoa powder.  Then chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer's instructions.

Sponge Cake:
(A) 3 egg yolks
      60ml fresh milk
      60ml canola oil
      110g Sponge Cake Mix (Optima ~ Bake King)
      60g Cake flour
      ¼ tsp baking powder

(B) 3 egg whites
      60g castor sugar
      ½ tsp cream of tartar

Food coloring (your preference)

Directions:

1. Mix yolk batter together.   Stir till smooth batter.
2. Whisk egg white & cream of tartar till slightly forthy then gradually add sugar, spoon by spoon, till finish.  Whisk at high speed until stiff peak form.
3. Gently fold in beaten egg white batter into yolk batter.  Then add ½ tsp vanilla essence.  Mix well.
4. Divide to 3 parts (2 parts ~ white, 1 part ~ brown).  Pour the batter into rectangle pan (8") & bake at preheated oven on 200 deg C for 5-10 minutes.
5. Cut the plain cake with cake ring size 7".   Layer the bottom within the ring cake.
6. Arrange alternately brown & white kek ("glued" with whipping cream) around the ring cake.
7. Pour the chocolate ice-cream into the arrange sponge cake & freeze overnight.

Chocolate Whipped Cream:
½ tsp pur vanilla extract
3-4 tbsp granulated sugar
2 tbsp unsweetened cocoa powder (Dutch processed)
1 cup COLD heavy whipping cream

Directions: (Make 2 cups)
Place your mixing bowl & wire whisk in the freezer for about 15-30 minutes.  Place the vanilla extract, 3 tbsp of sugar & cocoa powder in the cold bowl.  Stir in about 2 tbsp of the cream to form a thick paste (this will dissolve the cocoa powder).  Then add the rest of the cream & beat just until stiff peaks form.  If not using immediately, cover & refrigerate.