Chocolate chip pancake recipe

I got this recipe from allrecipes.com and the pancakes are FABULOUS !!! u should try it too..

PANCAKE BATTER:

2 cups all-purpose flour
1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

2 eggs

1 1/2 cups milk

1/4 cup vegetable oil

1/2 cup miniature chocolate chips

CINNAMON HONEY SYRUP:

1 cup honey
1 teaspoon ground cinnamon

 1/2 cup butter or margarine, cubed

Direction:

1. In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
2. Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

I HEART RAINBOW =)

 WHO DOESN'T LOVE RAINBOW? IT IS ONE OF THE MOST SPECTACULAR LIGHT SHOWS OBSERVED ON EARTH AND SO I'VE MADE A RAINBOW INSPIRED CAKE .A RAINBOW CAKE TO BE EXACT,IT IS A VERY POPULAR CAKE NOWADAYS . PEOPLE ARE ATTRACTED BY THE COLOUR AND THE CUTENESS OF THE CAKE BUT IT HAVE TO TASTE GREAT TOO. 

I KNOW,IT IS A BIT MESSY WHEN I CUT THE CAKE.

cuppy cakes =)

Baking cupcakes is my all times favourite hobby!I started my interest in culinary by baking. i LOVE baking and the 1st thing that I bake are CUPCAKES.They are cute and easy to make and I love to decorate the cupcakes using fondant and butter cream icing.

RECIPE OF THE DAY

INDIAN FOOD(ASIAN CUISINE)

• NAAN BREAD
• CHICKEN KOFTA
• TANDOORI CHICKEN

 CHICKEN KOFTA SERVED WITH CUCUMBER RAITA

NAAN BREAD SERVED WITH TANDOORI CHICKEN AND CUCUMBER RAITA

RECIPE:

NAAN BREAD

300GM ALL PURPOSE FLOUR 

10GM   SUGAR

11GM YEAST

150ML WATER

50ML MILK

(PLEASE ADJUST THE WATER AND MILK ACCORDING TO YOUR DOUGHT)

SALT TO TASTE

1. ADD THE YEAST,SUGAR,WATER AND MILK IN A CUP(MIX IT TOGETHER)
2. ADD THE LIQUID INTO THE FLOUR,ADJUST THE LIQUID ACCORDING TO YOUR DOUGHT
3. SEASON WITH SALT
4. ROLL THE DOUGHT AND TURN IT INTO A BALL SHAPE
5. PUT IT INSIDE A BOWL AND LET IT REST UNTIL THE DOUGHT DOUBLE IN SIZE
6. BEFORE COOKING ROLL THE DOUGHT ONCE MORE WITH FLOUR 

METHOD OF COOKING: PAN BROIL

TANDOORI CHICKEN

 1 CHICKEN THIGHT 

HALF OF A LEMON JUICE

20GM CHOPPED GARLIC,GINGER,CORIANDER

35GM CHILI POWDER

10GM GROUND CUMIN

ABOUT 50ML OF YOGURT OR TAIRU

RED COLOURING (ADJUST TO YOUR NEED)

1. MIX ALL THE INGREDIENT TOGETHER AND MARINATE THE CHICKEN FOR 1HOUR 

METHOD OF COOKING: OVEN BAKE

CHEF TIPS:IF THE JUICE OF  YOUR CHICKEN IS WHITE IN COLOUR IT IS PERFECTLY COOKED,BUT IF THERE IS STILL BLOOD IT IS READY YET.

CHICKEN KOFTA

200GM MINCED CHICKEN

30GM CHOPPED ONION

20GM CORIANDER LEAF

10GM CUMIN POWDER

10GM FENNEL POWDER

1 NOS EGG

20GM BREAD CRUMS

SEASONING SALT AND PEPPER

CHICKEN STOCK

1. MIX ALL THE INGREDIENT  

 METHOD OF COOKING:PAN FRIED

                             

Fruit carving class(garde manger)

 This wasn't carved by me..obviously!!It's was carved by my teacher chef hana

My 2nd trial on fruit/vegetable carving..I'm using pumpkin.

pate,terrine and galantine plating

This is my plating for pate(pie in french),terrine(french forcemeat loaf similar to a pâté) and galantine(french dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic)


Nak cerita pasal plating ni..chef I cakap "N,u plating bende ni macam hutan rimba dah..sini hijau,sana hijau dah macam hutan simpan dah."I've tried my best..I memang xpandai nak plating makanan sangat,tapi masak tu ada rasa sedap la jugak..hehe =))

my pate

FABULOUS PAVLOVA RECIPE!!

FABULOUS PAVLOVA RECIPE :

Ingredients:

4 egg white (room temperature egg)
200 gm castor sugar
1/2 table spoon good vanilla flavoring
1/2 table spoon corn starch
1/2 table spoon white vinegar 

heavy cream or whipped topping cream(for topping)

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, white vinegar, and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4. Bake for 1 hour. Cool on a wire rack.
5. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with strawberry and kiwifruit slices.