Chicken Fried Chicken Chop With Andouille-Milk Gravy Over Buttermilk Mashed Potatoes

Tonight dinner, chicken fried chicken chops with milk gravy & mashed potatoes....kids love it!

Ingredients:
22 Saltine Crackers ~ finely crushed

¾ cup + 2 tbsp flour

1 tsp salt ~ divided + more for seasoning

¾ tsp black pepper

¾ tsp Emeril’s Original Essence (Recipe follows)

¾ tsp baking powder

2 large eggs

3 cups + 1/3 cup whole milk

8 boneless chicken ~ thin cuts abt ¼” thick each

2 cups vegetable oil

8 oz cooked & crumbled andouille sausage

Buttermilk Mashed Potatoes (Recipe follows)

Emeril's Essence Seasoning:

2 ½ tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

Buttermilk Mashed Potatoes:

2 pounds Idaho potatoes ~ peeled & cut into 1-inch

1¼ cups buttermilk or milk

4 tbsp unsalted butter

1 tsp salt

¼ tsp black pepper

Directions:

1. In a shallow bowl combine the crushed crackers, ¾ cup of flour, ½ tsp salt, ¼ tsp black pepper, Essence & baking powder.
2. In a separate small bowl, whisk together the eggs & 1/3 cup of milk.
3. Season chicken chops lightly with salt & pepper on both sides.  Dust chicken chops one at a time with the cracker-flour mixture and then dip in the egg mixture.  Dredge chicken chops with the cracker-flour mixture a second time, pressing to coat & shaking off any excess flour.  Rest on the baking rack for about 30 mins.
4. Heat the oil in a large skillet with 2-inch deep sides; add the chicken chops to the preheated oil, being careful not to over-crowd the pan.  Pan-fry the chops for 2 mins or until golden brown.  Turn the chops & cook an additional 2-3 mins or until golden brown & cooked through.  Place the chops on a paper towel-lined plate & keep warm while making the gravy.
5. Carefully discard most of the oil from the chicken chops, reserving 2 tbsp plus any browned bits in the bottom of the skillet.  Heat the oil over medium-low & add the andouille sausage, stirring until warmed through & fragrant.  Add the remaining 2 tbsp of the flour to the oil-sausage mixture, stirring constantly to keep from burning abt 2 mins.   In a slow, steady stream, add the remaining 3 cups of milk, ½ cup at a time, whisking continuously.   Bring the gravy mixture to a simmer & cook 8-10 mins or until slightly thickened.  Season the gravy with the remaining ½ tsp of salt & remaining ½ tsp black pepper.   Serve immediately over chicken fried chops & buttermilk mashed potatoes.

 Buttermilk Mashed Potatoes

1. Place the potatoes in a medium pot & cover with cold water by 1-inch.  Bring to boil & reduce heat to medium-low.  Simmer, uncovered until the potatoes are fork tender (15-20 mins).  Drain potatoes in a colander.
2. Return the potatoes to the cooking pot & add the buttermilk/milk, butter, salt & black pepper.  Mash with a potato masher or heavy fork until fluffy.   Adjust seasonings with salt & pepper to taste.  Place potatoes in an ovenproof dish & cover with aluminium foil.   Place mashed potatoes in a low (275 deg F) oven to keep warm until ready to serve with the chicken chops.

Peanut Butter Lemon Meringue Cheese Cupcakes

Crust
1 box premix peanut butter ~ follows the instruction in the box

Filling:
1 packet cream cheese ~ soften
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon zest
1 tbsp lemon juice
1 egg

Meringue:
2 eggs white
½ tsp lemon juice
2 tbsp sugar

Directions:

To make peanut butter: Preheat oven @ 180 deg & line muffin tins with paper cups.  Bake as per instruction in the box

To make cream cheese: Reduce oven @ 160 deg.  Beat cream cheese until smooth & fluffy, gradually add sugar while beating.  Beat in cornstarch, lemon zest & lemon juice.  Add egg & beat another minute till the ingredients incorporate.  Scoop the filling into cooled muffins & bake for about 9 mins.  Let cheesecake cool at room temperature.

To make meringue: Whip egg white with lemon juice, gradually pour in sugar & whip on until stiff peak.  Fill a piping bag with a large star & pipe on top of cooled cheese cupcake.  Reduce the oven @ 140 deg & bake the cupcake for about 15-20 mins or top brown.  Allow cheesecake to chill for at least an hour before serving

Hainanese Roasted Chicken

Today's dinner I'm cooking Hainanese Roasted Chicken Rice. Since hubby bought a whole piece of chicken yesterday at Jason's Market, he asked me to cook chicken rice again but this time I wanted to do roasted chicken. It's my 1st time doing roasted chicken rice.

Ingredients:
1 Chicken (Whole) – gutted and cleaned with neck and feet removed

1 Tsp of Honey

1 Tsp of Maltose

1/2 Tsp of Molasses

1/2 Tsp of Five-spice powder

Few dashes of Ground white pepper

1 Tbsp of Ginger juice

2 Tbsp of Light soy sauce

2 Spring onion stalks

5-6 slices of Ginger (5mm thick)

A handful of Kosher or any coarse Salt – for exfoliating the Chicken

Directions:

1. Trim off any excess fat and skin from the chicken and keep it aside (this will be used for the rice in Step 2). The next thing to do is to” exfoliate“! Exfoliating the chicken helps remove any trapped dirt or yucky stuff off the skin. Grab a handful of coarse or kosher salt and start rubbing all over the skin but at the same time being careful not to tear or damage the skin. You should see a smooth clean skin once completed. The next step is to give your chicken a workout! There is a theory that when most chickens are “killed“, their muscles tend to tense up and constrict. By giving the legs and wings gentle pulls and stretches, it should ease the muscle tension and thus giving you a more juicy and tender soft flesh at the end.
2. Combine the Honey, Maltose, and Molasses, Five-spice powder, White pepper, ginger juice, and light soy sauce in a bowl. Stir to mix the marinade and generously rub all over the chicken including the cavity. Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight.
3. Take the chicken out 30-45 mins before roasting to allow it to reach room temperature. Preheat oven to 220 degrees Celsius. When the oven is hot enough, turn it down to 200 degrees Celsius and place the roasting pan with chicken into the oven for 20 minutes. After 20 minutes, reduce the heat to 180 degrees Celsius and roast for a further 30-45 minutes (depending on the size of the chicken) until the skin is crisp and dark brown in color. Once done, take the chicken out to rest before cutting into pieces.

Paru Goreng Belado

Since I've some left-over fried paru, I decided to cook berlado.   This dish is from the Minang part of Indonesia & I love their dishes.  Whenever I went to Batam/Jakarta, I'll order dendeng berlado, telur berlado etc.....

Ingredients:
500g paru-paru (cow’s lungs)

1 Large Onion ~ cut rings

3 asam keeping

Oil

Salt

Pounded:

10 fresh red chillis

3 cloves garlic

5 shallots

Directions:

1. Deep-fry the paru & put aside.
2. Heat oil in work, sauté the blended ingredients till fragrant.
3. Add dried tamarind, salt & couple tablespoon of brown sugar.  Keep stirring the mixture for about 2 minutes.
4. Add the fried paru & stir the mixture well for another 2-3 minutes.   Serve with steam rice.

Fried Spiced Lungs aka Paru Goreng Berempah

Went to the Tampines market with my ex-neighbor, who came to fetch me.  We been eating chicken & turkey almost a month & am sick of having chicken again.   So, I bought "Paru" for nibbling.  "Paru" in english called "Cow's Lung".

Ingredients:
500g paru-paru (cow’s lungs)

5 shallots

3 cloves garlic

2 stalks lemongrass ~ slice the bubs only

1 tbsp fennel seeds

2 tsp coriander seeds

1 tbsp cumin seeds

2 tsp turmeric powder

¼ tsp sugar

Salt

Oil for deep-fry

Directions:

1. Wash the lungs with tamarind juice & raisin with water.   Put the lungs into pot with enough water to cover it & boil for 20-30 minutes in a low heat.   Drain and set aside to cool.
2. Pound the shallots, ginger, garlic, lemongrass with the fennel, coriander & cumin seeds in a mortar & pestle to medium fineness.
3. Slice the cooled lungs into 1cm thick slices.   Mix with the pounded ingredients, turmeric, salt & sugar.  Put in fridge for at least an hour or more to marinade.
4. Heat oil in work & deep-fry the lungs over high heat.   Drain on paper towel and serve.

Spicy Grilled Chicken aka Ayam Percik

Source: Chef Wan

Ingredients:
1 Litre Coconut Cream

1 kg Chicken ~ cleaned & halved lengthwise

2 Lemongrass ~ bruised

½ tsp Turmeric Leaves ~ finely sliced

1 tbsp cumin powder

1 tbsp minced garlic

1 tbsp minced ginger

1 cup water

2 tbsp Tamarind juice ~ with hot water, strain

Salt & sugar to taste

Spice Paste:

10 dried chillies ~ hot water, drain

4 shallots

3 garlic cloves

1” ginger

2 ½“ galangal

1 Lemongrass

10 candlenuts

1 cup water

Directions:

1. Marinade chicken with minced ginger & garlic for 1 hour.
2. Place spice paste in a large pot.  Add in coconut cream & water.   Stir through simmer for 20-30 minutes.
3. Add chicken, lemongrass, cumin powder, turmeric leaves & tamarind juice.   Make certain the chicken is well coated, then season to taste with salt & sugar.   Simmer for 30 minutes, stirring & turning regularly.   Add little water to prevent sticking, but liquid level in the pot should always be as low as possible.
4. Remove chicken from gravy charcoal or oven.  Grill it for 10 minutes, basting frequently with gravy from the pot.   Place grilled chicken on a serving plate.
5. Return pot to the stove & lower the temperature of the remaining gravy to medium-low heat.   Stirring constantly until it thickens.
6. When the gravy is ready, remove from the heat & spoon over chicken.   Garnish as desired with Turmeric leaves & serve immediately.

 

Chicken Coconut, Tomato Paste With Cashewnuts

Source: Chef Wan

Today, our breakfast is "Chicken Coconut, Tomato Paste with Cashew Nuts," similar to "Ayam Masak Merah." I watched AFC a week ago, hosted by Chef Wan. One of the chefs from Penang Resort demoed this marvelous dish....my husband & kids love it! He helps himself a couple of times.....I am going to cook this dish again for our Hari Raya.

Ingredients:
1.5kg chicken (mix with 1 tbsp turmeric powder)

100g ghee

100g cooking oil

450g shallots ~ blend

100g cloves garlic ~ blend

3-4 tbsp chili paste (add more if u want spicy)

2 stalk lemongrass

3 large onion ~ sliced thinly

2 screwpine (daun pandan)

2 cinnamon sticks

6 anise star

6 cloves

6 cardamoms

1 bunch of coriander leaves

150g tomato paste

500ml water

250ml coconut cream

100g castor sugar

25g salt

100g cashew nuts

Directions:

1. Mix the chicken with turmeric powder and deep-fried until crisp. Then, set the fried chicken aside.
2. Heat cooking oil & ghee.  Add blended ingredients & chili paste.   Stir fry the ingredients till fragrance.   Then add lemongrass, sliced onions, screwpine leaves, spices & coriander leaves.   Continue stirring for a couple of minutes.
3. Add tomato paste, salt, sugar, and water. Then add fried chicken and coconut cream. Mix well.
4. Simmer the chicken for a few minutes & end with cashew nuts.   Ready to serve with cooked rice.

Potato Chips Cookies

Ingredients:
2 cup all-purpose flour

250g unsalted butter

1/2 cup castor sugar

1 tsp vanilla essence

2-3 cup Potato Chips ~ crush finely (Any brand will do)

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine butter, sugar & vanilla. Beat till creamy & fluffy. Add potato chips & flour (alternatively). Stir until well blended.
3. Shape into 1-inch balls and place on an ungreased cookie sheet. Dip bottom of drinking glass into sugar and use to slightly flatten balls.
4. Bake for 14-16 minutes, or until slightly brown. Remove to wire rack to cool.

Bubur Lambuk Terengganu

Today menu for our breakfast?? Craving for the mosque porridge but lazy to fetch some as the queue is long awaits especially porridge at Sultan Mosque! So, I decided to make Bubur Lambuk for my kids' lunch.....I opt Daun kunyit & Daun limau as my kids don't like it....I make minced chicken, minced beef & prawns in my bubur lambuk.

Ingredients:
2 cups rice

300g minced meat

150g medium prawn

150g chicken ~ cut cube/bite size

10 shallots ~ sliced thinly

8 clove garlic ~ sliced thinly

2” ginger ~ sliced thinly like a matchstick

250ml coconut cream

2 screwpine leave (tie knot)

½ tbsp white pepper

1 tsp black pepper

Salt to taste

Directions:

1. Cook the rice together with the screwpine leaves like how you prepare your porridge.
2. Once the rice becomes porridge, add in the shallots, garlic & ginger.  Keep stirring for 5-8 minutes on a low fire.
3. Then add in the minced meat, prawn & chicken.  Continue stir till all the meats are cooked.
4. Let it cook for another 5 minutes but keep stirring unless use a non-stick pot.  Add slowly coconut cream & continuously stir.  Add black/white pepper & salt to taste.
5. Lastly, add the chop spring onion & slow cook another 10 minutes.  Serve with fried shallots.

Mee Bakso

I've been craving for mee bakso a couple of months ago.  I told my helper, who is an Indonesia to cook mee bakso for me.  Unfortunately, the bakso she cooked is totally different from what I ate at Batam.....So, I asked around my neighborhood & one of the helpers (Indonesia) gave me the recipe.   Immediately, I asked my helper to go market to get all the ingredients to make this dish.....I prepare lunch for my 2 lovely princesses, as you know, kids are very fussy about what they ate! To my surprise, Allison & Ashley loves it!  They said "Mummy, this is very delicious.  Can you cook this again?"....So sweet!

Ingredients:
1kg yellow noodle

Chye Sim ~ cut

Carrot ~ sliced thinly

500g beef ball

Beef Stock/Soup:

1 Large onion

4-5 clove garlic

2” ginger

1” galangal ~ meshed lightly

1 lemongrass ~ meshed lightly

5 cloves

3-4 cardamom seeds

1 stick cinnamon

1 tsp white pepper

1 tsp black pepper

4 cube beef stock

200ml water

Salt

Chili Sauce:

5-6 bird’s eye

5 clove garlic

1 tbsp sugar

3-5 tbsp sweet soy sauce

1 tbsp lemon juice

Salt

Directions:

1. Blend large onion, garlic & ginger to form a paste.
2. Heat oil, add galangal, lemongrass, cloves, cardamom, cinnamon stick & fry the paste till fragrant.
3. Add beef ball & beef cube & continue stirring.  Then add water & let it boil.  Add white/black pepper & salt to taste & boil for another 3-5 mins.
4. To serve, put the noodle in a big bowl with the vegetables, beef ball & beef soup.  Topping with chili sweet soy sauce.

Blueberry Cornflakes Cookies

I had a box of Blueberry cornflakes & none of my kids wanna eat this....All they prefer is Koko Krunch.  Mmmmm......what should I do with this & it's a waste to throw away.   Sitting in my bedroom, going thru some of my old recipe & I found this blueberry cookies....Love to share this simplicity recipe to all my friends & maybe can bake for Raya cookies.....And guess what????  My kids love this cookies.

Ingredients:
200g castor sugar

250g butter (I used Golden Churn)

300g self-raising flour

2 eggs

150g crush Blueberry Cornflakes (I used Post Brand)

Directions:

1. Beat butter & sugar till white then add eggs & beat again
2. Stir in flour & finally cornflakes.
3. Use teaspoon to scoop onto baking tray with baking paper.
4. Preheat oven at 160 deg. C & bake for 12 mins. (upper & lower fire)

Pineapple Tarts ~ Seashells

Ingredients:
400g sifted plain flour (Used AP Flour)
250g butter (Golden Churn)
2 egg yolks
1 egg white
1/2 tsp salt
1 tsp baking powder

Directions:

1. Rub butter into sifted flour till like crumbs.  Add in eggs & make into dough.
2. Weight the dough each 7g & pineapple ball each 6g.  Put the pineapple ball into the flatten dough & roll into a ball.
3. Put the pineapple pastry ball into any shape mould to shape.  I used shell shape.
4. Brush with 1 egg beaten on the shape tarts.
5. Preheat oven at 180 deg C & bake for about 20 minutes (with upper & lower fire)

This morning I bake pineapple tarts. This small container is for Ashley & Ally's Chinese Tutor & the big container is for Colin & Lauren's school for celebration this Friday.....

Hot Spicy Prawn

Source: Ching-He Huang (Chinese Food Made Easy)

Hubby loves prawns & I've ran out of idea what to cook with this fresh prawn that hubby went market yester in the morning.....Should I cooked Tom Yam seafood? Or something simple but very spicy....mmmm.....So, evening before "buka pusa", I cooked this hot spicy prawns....Give a try.

Ingredients:
4 clove garlic ~ chopped

2” grated ginger

2 fresh red chilies ~ sliced (or 4 chilies for more spicy)

Sauce:

200ml chicken / vegetable stock

1 tbsp soy sauce

1 tbsp Ketchum sauce

1 tbsp plum sugar

1 tbsp cornstarch

Directions:

1. Heat oil, stir fry garlic, red chili & ginger.
2. Add prawn & stir continuously.  Add the stock mixture when prawns about to turn pink.
3. Let simmer then add spring onion & coriander leaves.  Serve hot with rice.

Ultimate Peanut Butter Cookies ~ Anna Olson

Source: Anna Olson

Ingredient:
½ cup unsalted butter

½ cup sugar (-15g)

½ cup brown sugar (-15g)

1 egg

1 tsp vanilla extract

½ cup peanut butter

1 ½ cups all purpose flour

1 tsp baking soda

¼ tsp salt

Directions:

1. Preheat oven at 180 deg. C
2. Cream together butter & sugar until pale & fluffy.
3. Beat in egg & vanilla.  Stir in peanut butter.
4. In a separate bowl, combine flour, b. soda & salt.
5. Add in peanut butter mixture & blend in.
6. Drop by tablespoonfuls onto an ungreased cookie sheet.  Crisscross mark with a floured fork.
7. Bake for 9-11 minutes, until cookies just start to colour around edges.

Mini Oreo Cheese Cake

Filling:
2 packets cream cheese
1 cup sugar
5 large eggs
2 tsp vanilla essence
2 tbsp lemon juice
1 tbsp lemon zest
¼ cup All purpose flour
½ cup sour cream
5 Oreo cookies ~ coarsely choppe for the batter
10 coarsely chopped Oreo cookies for the topping

Crust:
1½ cup Oreo cookie crumbs ~ About 25 Oreo finely chopped
½ cup melted butter
mini cupcake liners

Directions:

1. Mix melted butter with Oreo crumbs & press in the bottom of the mini cupcake liners, set aside.
2. All ingredients must be at room temperature before beginning.  Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar & continue beating cream cheese until mixed well.
4. Add eggs one at a time & continue to beat until blended.
5. Measure the vanilla, lemon juice, lemon zest & flour, pour into cream cheese & egg mixture & beat until smooth.   Add the sour cream & beat again.
6. Stir in the coarsely chopped Oreo cookies with a spoon/spatula.   Pour cream cheese into the mini cupcake & place the nine coarsely chopped Oreo Cookies on top of the cream mixture.
7. Place pan on the top rack & in the middle of a preheated oven at 160 deg C & bake for 20 minutes.
8. After that time, keep oven door open & let the cheese cake stay in the oven for one hour.  Remove from oven & let cool enough to place in the refrigerator for 24 hours.

Cocoa Brownie

Ingredients:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 ¼ cups cocoa, sifted
2 tsp vanilla extract
½ cup flour, sifted
½ tsp kosher salt

Directions:

1. Preheat the oven to 300 degrees F. Butter and flour in an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool

Jelly Barbie Doll aka Agar-agar Barbie Doll

I make this for my friend's daughter b'day last Saturday.  Her daughter saw I bake couple of princess cake & asked me if I can do one for her.  I'm honored & loves the challenge.  So, I decided to do jelly instead.  It take lots of my time but the end result is much satisfying!

Ingredient (A):

15g jelly powder

900ml water

200g sugar

3 pcs pandan leaves

Ingredient (B):

15g jelly powder

900ml water

200g sugar

1 packet coconut powder

Colour:

Red, Green, Yellow, Purple & blue

Directions:

1. Combine (A) in saucepan, stir & bring to boil, leave aside & keep warm
2. Combine (B) in saucepan, stir & bring to boil, keep warm.
3. Measure 100ml of (A), add yellow colour & pour into skirt mould.  When nearly set, lightly roughen surface with fork, pour over 100ml hot (B) with yellow colour added.
4. When surface is nearly set, pour 200ml (A) with blue colour on top, leave till surface is nearly set.  Roughen surface with fork; pour 200ml hot (B) blue jelly.
5. Use the same method followed by 200ml (A) green, 200ml (B) green and 200ml (A) purple, 200ml (B) purple.  Remaining (A) red & (B) red.  Leave to set, chill in fridge.
6. Turn out, insert Barbie doll on top.

Strawberry Cupcake With Strawberry Frosting

Ingredients:
2/3 cup whole fresh or frozen strawberries, thawed

1½  cups all-purpose flour, sifted

1 teaspoon baking powder

¼  teaspoon coarse salt

¼  cup whole milk, room temperature

1 teaspoon pure vanilla extract

½  cup (125g) unsalted butter

1 cup sugar

1 large egg

2 large egg whites

Strawberry Frosting:

½ cup shortening

½ cup butter

Pinch of salt

2 cups confectioner sugar (starch)

½ tsp vanilla

3 tbsp strawberry puree

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
7. In the bowl of an electric mixer, beat together butter, shortening and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Coffee & Walnut Snowballs Cookies

Make 25

Ingredients:
25g icing sugar / powder sugar

55g unsalted butter

80g cake flour

½ tsp instant coffee powder

1/8 tsp salt

1 tsp hot water

15g chopped walnuts (Optional)

15g icing sugar / powder sugar

Directions:

1. Mix hot water with instant coffee powder.  Set aside.
2. Mix unsalted butter, icing sugar & salt.  Pour in the concentrated coffee mixture.  Then add sieved flour & chopped walnut.   Mix everything into dough
3. Shape level tablespoons of dough into 1¼-inch balls.   Place on ungreased baking sheets.
4. Bake in preheated oven at 180 deg C for 20 minutes or until cookies are set & lightly browned.   Remove from oven.   Sift icing sugar over hot cookies on baking sheets.
5. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.   Sprinkle with additional powdered sugar, if desired.
6. Store the cookies in airtight container.

Udon With Black Pepper Beef

Ingredients:
200g Beef ~ cut slices

50g Green capsicum ~ cut thick shreds

2 red chilies ~ cut thick shreds

1 onion ~ cut thick shreds

20g cabbage heart (chye sim) or celery

1 tbsp minced garlic

1 tbsp black pepper (or 3 tbsp for more spicy)

200g udon noodle

Marinade:

1 tsp salt

½ tsp sugar

½ tsp pepper

1 tbsp corn flour

Seasonings:

2 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp dark soy sauce

1 tsp sugar

2 tbsp tomato sauce

1 tbsp chilli sauce

1 tsp pepper

Directions:

1. Marinate beef & set aside for 30 minutes.
2. Heat up a pan, quick fry beef in oil, remove & drain.
3. Heat up 2 tbsp of oil, fry minced garlic & black pepper till fragrant.  Add in green capsicum, chai sim or celery & udon.  Stir evenly & add seasonings & stir evenly.