Basic Cake

A simple cake recipe from my mother's recipe vault. I used to have this growing up. You can do your own variation, eg. sandwich two thin layer cake with strawberry or golden syrup.


Ingredients:
6 eggs
1 bar of butter
1 cup of castor sugar
1 3/4 cup of flour
1 tsp vanilla essence
1 tsp baking powder


How-To:
Preheat oven to 180 degrees C.
Mix them up as you usually do baking a cake.
I added in a few drops of colouring and/or flavouring if needed.
Bake until browned or until a wooden pick inserted in center comes out clean.


Enjoy!

Merry's Ginger Chicken

Resipe owned by Merryhearted. Tried previously by NongAli.

Ginger ciken merry
Bahan2...
Ayam (bhg dada, dagingnya saja & tiada tulang)
Tepung jagung (optional. Tak nak guna pun tak pe)
Oyster sauce
Air
Daun bawang (ptg pjg2)
Halia (dihiris)
Bawang putih (ditumbuk)
Bawang merah (ditumbuk)
Minyak masak

Cara2...
Potong isi ayam bhg dada tadi, size sederhana besar (or ikut suka nak besar mana). Gaulkan ayam yg dipotong tadi dengan tepung jagung sampai bersalut penuh kemudian goreng terendam dalam minyak panas* (refer note kat bwh). Dah kekuningan angkat dan letak tepi.
Panaskan 2sudu besar minyak masak, masukkan bawang putih & halia, kacau2 & goreng sampai naik bau & kekuningan, kemudian masukkan oyster sauce, tambahkan sedikit air (sukatan air ni mengikut citarasa masing2, nak kepekatan yg macam mana). Kalau nak kuah pekat, letak air sedikit saja, kalau nak kuah cair, lebihkan air. Kacau2 sekejap.
Masukkan ayam yg telah digoreng bersalut tepung jagung tadi & kacau lagi. Kemudian masukkan daun bawang & bawang besar. Kacau sebentar saja, jgn sampai daun bawang layu nanti tak sedap. Tutup api, dah siap, boleh dihidang & makan.

Note : * Isi ayam tu kalau tak nak disalut tepung jagung & goreng pun boleh. Lepas masukkan oyster sauce & air, masukkan ayam terus. Jadi ayam tadi tak perlu digoreng dgn tepung jagung terlebih dahulu. Ayam tu togel je. Hehehe...

Pita Pockets with Smoked Chicken Salad

Bahan-bahan:
6 Pita pockets
1½ cups chicken breast, boneless, skinless
1 tablespoon butter
a few drops Liquid Smoke
1 stalk celery finely chopped
4 tablespoon thinly sliced green onion
4 tablespoons mayonnaise
1/3 cup red bell pepper chopped finely
Zest from one lemon
3 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
Salt, to taste
3 cups Romaine lettuce
2 tablespoons almonds, chopped and toasted
Lettuce leafs for garnish

Cara-cara:
Season chicken breast with salt and pepper. Drizzle a few drops of Liquid Smoke over the chicken (kalau tak jumpa benda nih, tak yah guna pun tak pe. Sedap jugak). Saute in butter over medium heat until juices are clear; set aside to cool. Cut the chicken into a small dice and set aside.

In a small bowl, combine cooked chicken, celery, red bell pepper and green onion. Stir in mayonnaise, lemon juice, freshly cracked black pepper and salt to taste.

Cut each pita in half; cut a very thin strip off the bottom edge of each pita half so that they will sit straight on a plate, being careful not to cut too much off (Note: Yg kita beli kat supermarket tu, the 'space' inside cuts too close to the bottom edge. So berjaga2 la ye.)

Just before serving place 1/4 cup Romaine lettuce in each pita pocket; divide the chicken mixture evenly among each of the 12 pita pocket halves. Top each one with lemon zest and toasted almonds. Line a large platter with lettuce leafs and arrange the 12 pita halves on the platter and serve.