LABBAIK - ZAIN BIKHA (Mountains of Mecca)

Labbaik Allah Humma Labbaik
Labbaik ala Shareeka laka Labbaik
Inal Hamda
Wan Ni'mata
La Ka wal Mulk
La Shareeka Lak

ALMOND MILK + ALMOND BUN = VOILA!

ALMOND MILK

1 cup almonds
5 cups water
maple syrup @ sugar@rotab dates (blend dates together with almond)

Soak almonds in water overnight or for at least four hours. Drain the water. Rinse the almonds and take them in a blender. Adding water gradually. Pour through a muslin cloth into a big bowl to extract milk. Run the pulp through blender one more time, adding water. Strain through muslin cloth for milk. Add maple syrup or sugar to the milk. Mix with a spoon. Refrigerate for half an hour. Enjoy!

ALMOND BUN

500g flour
11g yeast
75g butter
25g ground almonds
25g castor sugar @ maple syrup
1 egg
1/4 tsp of salt
1/2 cup of milk to mix

Add the yeast and a castor sugar to the flour. Add egg and ground almonds. Add sufficient milk to form a light dough. Leave it for 20 mins. Later, form into small buns, brush them over with milk, press a blanched almond on each and bake in a hot oven for between 15 and 20 minutes.

* You may add 1 cup of cream cheese in the ingredients if you wish to.

THE DIET DONUTS

DONUTS WOULD DO GOOD FOR YOUR DIET.
THE MORE YOU EAT, THE MORE YOU NEED TO DIET.

Please do click on the lines above for a legal perspective into this donuts diet ramblings. Only in America folks, only in America :)

HOME MADE CHOCOLATE BROWNIES

2 cups flour
2 cups granulated sugar
3/4 cup cocoa mix with 1/2 cup of hot water - stir well
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 cup of fresh milk (I used 4 tbsp milk powder plus 3/4 cup of water)
1 cup of corn oil OR 250gm butter OR cooking oil
1 tsp vanilla essence
1/4 tsp salt

Combine flour, baking powder, baking soda and salt in a bowl then set aside.
Mix sugar and oil. Add milk and cocoa. Stir until smooth.
Add the eggs. One at a time and beat thoroughly after each addition.
Blend in the flour mixture. Spread into baking pan.
Preheat oven to 170 deg celcius and bake for about 50-55 min. Done!

Topping: 1/2 packet of bittersweet cooking chocolate, 1/2 cup condensed milk and 1 tbsp butter or oil. Mix all ingredients and bring to boil. Whisk until smooth. Let it cool slightly and pour over the brownies. Allow to cool and cut into squares. :)

EGGLESS INCHI CABIN CHICKEN - deep fried chicken

Fresh chicken cut into 12 OR smaller pieces/bite size. Clean and drain it. Season with salt and white pepper well. Set aside.

4 garlic - chopped
6 shallots - sliced
5 gm chopped young ginger
5 bird chilies
2 lemon grass sliced
3 nos lime juice
60 gm corn flour
20 gm meat curry powder

Later put chicken pieces into a mixing bowl and mix well with all ingredients above and then mix in the corn flour. Marinate for about an hour. Deep fried to golden brown.

Inchi Cabin Chicken is known as Encik Cabin Chicken. The reason why it is called Encik Cabin is because this dish was popularly cooked on the ship for sailors. Usually when the meal is ready, the chef will inform the sailors “Encik dalam cabin, Chicken siap” (Mister in the cabin, you meal is ready.) That is how this meal got its name. Well, at least that's one version of it. It is however, a classic Malacca Peranakan dish. The preparation of this meal is easy to do and it has really crunchy skin and juicy meat texture to it.

BREAD PUDDING WITH PINEAPPLE SAUCE

BREAD PUDDING

6 slices of bread - cut into squares
2 eggs
200ml of fresh milk - you may need more milk to completely soak the bread
2-3 tbsp of sugar
1 tsp vanilla

Beat egg, sugar and milk
Layer the bread in a baking dish
Pour in egg, sugar and milk mixture plus vanilla
Leave them for a while until the bread is soaked through
Bake for about 40 mins in 160 deg celcius or until golden brown

Actually, you don’t need a recipe. It is just three steps of soak the bread, bake it and serve. The warm pudding will taste even nicer if you serve it with pineapple sauce :)


PINEAPPLE SAUCE

Ingredients:

3 tbs sugar/condensed milk
1 tbs cornstarch
dash salt
1 1/4 cups pineapple juice
1/4 cup drained crushed pineapple

Directions:

Mix together sugar/milk, cornstarch and salt.
Add pineapple juice gradually.
Bring to boil over medium heat; cook, stirring for about 5 min.
Remove from heat; add lemon juice *optional and pineapple.
Serve with bread pudding, OR pancakes, ice cream,cake. ENJOY!

MANGISI @ MALISA @ MARISA = 1 GLASS OF COOLING MARKISA JUICE

Pokok Markisa atau juga dikenali sebagai buah susu, merupakan sejenis pokok yang menjalar bagi mendapatkan cahaya matahari. Buahnya yang rasa sedikit masam dan manis boleh dimakan begitu sahaja ataupun dijadikan minuman. Kini terdapat jus markisa dijual di pasar raya atau kedai-kedai.

Pokok markisa ini terdapat di kebanyakan negara-negara tropika dan sub-tropika terutama di Australia, India, Kenya, New Zealand dan Hawaii. Markisa ditanam secara komersil di negara-negara berkenaan. Dua varieti yang biasa ditanam untuk tujuan ini ialah markisa berkulit warna kuning (Passiflora edulis f.flvicarpa) dan buah markisa berkulit warna ungu (Passiflora edulis sim).

Terdapat dua jenis markisa, satu berwarna kuning yang tumbuh di dataran tinggi dan satu lagi berwarna ungu. Walau bagaimanapun, rasa kedua-dua jenis ini adalah sama sahaja. Varieti kuning didapati lebih sesuai ditanam di Malaysia kerana boleh mengeluarkan hasil yang lebih tinggi berbanding varieti ungu. Varieti kuning ini telah dibawa ke Malaysia dari Australia dan Hawaii pada tahun 1960-an. Markisa ialah tanaman saka yang menjalar. Buah markisa mengeluarkan sulur paut dari pangkal daun. Bentuk daunnya bulat membujur dan rata di tepi.

Di Malaysia, markisa dari varieti kuning mula menghasilkan buah dalam jangka masa 5-6 bulan selepas tempoh penanaman dan jangka hayat pokok adalah lebih kurang 3 tahun. Lebih kurang 74 hari selepas pendebungaan, bunga akan menjadi buah yang bujur berukuran kira-kira 7 cm dan 6 cm dan mempunyai berat dalam lingkungan 8 g. Buah ini manis serta mempunyai rasa dan bau yang sedap apabila ranum.

Buah markisa boleh didapati sepanjang tahun tetapi puncak pengeluarannya ialah di antara bulan Disember hingga Januari dan Julai hingga Ogos. Indeks kematangan komersil untuk buah markisa adalah apabila buah tersebut jatuh dari tangkainya secara semulajadi. Maka barulah buah markisa tersebut boleh dituai. Ini selalunya berlaku selepas 75 hari selepas proses pendebungaan.

Buah markisa ungu sesuai dimakan mentah manakala buah markisa kuning pula sesuai digunakan untuk penghasilan jus. Pulpa markisa boleh dijadikan jem, agar-agar, perasa ataupun campuran kepada yoghurt dan aiskrim. Selain mempunyai citarasa dan aroma yang unik, jus markisa merupakan sumber yang kaya dengan pro-vitamin A, vitamin C, niasin, dan riboflavin. Ia boleh dijadikan komponen untuk minuman sirap, kek, roti dan susu. Kulit buah markisa pula boleh dijadikan makanan ternakan.

2 biji buah markisa - diambil isi, 2 sudu besar gula pasir- dilarutkan, 1 cawan air sejuk dan beberapa ketulan air batu. Campur kesemuanya dalam gelas. Siaplah Jus mangisi @ malisa @marisa :)