Wednesday, March 2, 2011

QUAKER CHICKEN RENDANG


Ingredients

50 g Quaker instant oats

15 dried chillies, cut into 2 cm lengths and soaked in hot water till softened

10 shallots, sliced

4 cloves garlic, sliced

2 cm ginger, sliced

2 cm galangal, sliced

1 cm turmeric root, sliced

2 stalks lemon grass, sliced

250 ml thick coconut milk

1 tsp salt

1 tsp sugar

750 g chicken, skinned and cut into 6 cm pieces

1 turmeric leaf, thinly sliced

2 kaffir lime leaves, torn into pieces





Directions

1. Place oats in a wok and “dry fry” over low heat until lightly-coloured – about 10 minutes. Cool 5 minutes before whizzing in small food processor to make fine crumbs. Set aside.
2. Rinse chillies and place in an electric blender with the shallots, garlic, ginger, galangal, turmeric and lemon grass. Add just enough water to allow blades to work. Whiz to a fine paste.
3. Place paste, coconut milk, salt and sugar in a wok and bring to the boil. Add chicken pieces and cook on medium heat until chicken is tender and gravy has thickened – about 30 minutes. Add toasted Quaker oat crumbs, turmeric and kaffir lime. Continue cooking and stirring until quite dry. Taste and adjust seasonings if necessary.

Sunday, February 27, 2011

FRIED CHICKEN WITH LEMON GRASS & CORIANDER


Ingredients

2 stalks lemon grass, thinly sliced

3 shallots, sliced

2 cloves garlic, sliced

2 cm ginger, sliced

1 tsp salt

½ tsp ground pepper

½ tsp ground turmeric powder

1 Tbsp coriander seeds, roughly crushed

600 g chicken (preferably drumsticks, thighs and wings)

150 g Quaker instant oatmeal

50 g plain flour

Oil for frying





Directions

1. Place lemon grass, shallots, garlic, ginger, salt, ground pepper and turmeric in a small electric chopper or blender and blend to a fine paste, adding as little water as possible. (Alternatively, pound ingredients together in a mortar and pestle.) Stir in coriander seeds.
2. Pat chicken dry with paper towels and place in a bowl with the prepared marinade. Mix well and set aside for 30 minutes.
3. Meanwhile, combine Quaker instant oatmeal and flour together in a large bowl. Working one piece at a time, dip chicken in the oatmeal mixture, patting it in well. Gently shake off any excess.
4. Heat oil in a wok to a depth of about 4 cm over medium heat. Fry chicken, a few pieces at a time for about 6 – 7 minutes per side. Drain well in a wire basket. Serve hot.

Friday, February 25, 2011

OAT, MUSHROOM & VEGETABLE


Ingredients

120 g plain flour

120 self-raising flour

100 g Quaker quick-cook oatmeal

1 tsp salt

¼ tsp ground pepper

350 ml water

1 corn on the cob (slice the kernels away from the cob)

50 g shredded carrot

50 g oyster mushrooms, thinly sliced

50 g Chinese chives, cut into 4 cm lengths

2 stalks spring onion, cut into 4 cm lengths

100 g medium prawns, shelled and cut into 1 cm pieces

Oil for frying





Directions

1. Combine the plain flour, self-raising flour, Quaker oats, salt and pepper in a mixing bowl. Add water to mix to a thick batter.
2. Stir in the prepared corn, vegetables and prawns.
3. Heat oil in a wok to a depth of 4 cm over medium heat. When hot, drop tablespoons of the mixture into the oil and fry till golden brown (about 4 minutes per side). Do not over-crowd the wok.
4. Drain well in a wire basket and serve hot with chilli sauce.

Thursday, February 24, 2011

KERABU PUCUK PAKU

Rakyat Malaysia Khususnya amat kreatif dalam membuat sesuatu resipi pemakanan yang sihat.Untuk hari ini saya ingin kongsikan tips pemakanan yang hebat berdasarkan Quaker Oat.




Ingredients

30 g Quaker quick cook oatmeal (Oat cepat masak)

2 Tbsp dried prawns

2 cups (120 g) plucked fern shoots

1 torch ginger (bunga kantan), finely sliced

6 shallots, finely sliced

1 red chilli, seeded and shredded

1 ½ Tbsp lime juice

1 Tbsp sugar

½ tsp salt

½ tsp freshly-ground black pepper





Directions

1. Place oats in a frying pan or wok set over low heat and “dry fry”, stirring all the time until oats are crisp and lightly-coloured – about 10 minutes. Cool and whizz finely in small chopper. Set aside.
2. Soak dried prawns in warm water for 10 minutes till softened. Drain and pound finely in mortar and pestle. Dry fry, stirring over low heat until dry – about 10 minutes. Set aside.
3. Blanch fern shoots in boiling water for 2 minutes. Drain in colander and run cold water from the tap. Drain well and set aside.
4. Just before serving, place blanched fern shoots in a mixing bowl and add oats, dried prawns, torch ginger, shallots and chilli. Add lime juice, sugar, salt and pepper. Toss well to combine and serve immediately.

Selamat Datang Ke Laman Blog Tips Pemakanan Kesihatan

Kepada mereka-mereka yang merasakan pemakanan adalah penting untuk kesihatan disini anda akan disajikan dengan tips-tips dan resepi pemakanan yang sihat berdasarkan amalan pemakanan yang betul.Selamat melayari blog ini...