illa's zOne

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tbsp roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tbsp cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp black vinegar
2 tbsp water
1 tsp corn starch

Directions:

1. Cut the chicken meat into small cubes, rinse in water, then marinate for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.
    

Ingredients:

3 cups (420 grams) all purpose flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) unsalted butter, room temperature

1-8 ounce (226 grams) package cream cheese, room temperature

3 cups (600 grams) superfine or castor sugar

6 large eggs, room temperature

1 tablespoon pure vanilla extract

Lemon zest (optional)

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan. Set aside while you prepare the batter.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)

Serves 10 - 12 people.

Will keep several days well wrapped at room temperature and over a week when refrigerated.  Can also be frozen.

1. Wash kangkung well in water, drain and cut into 2-3 inch length.
2. Soak dried prawn into hot boiling water till softened, drain, reserve some of the liquid.
3. Using a mortar and plester or blender, grind the softened dried prawns, shallot, garlic, belachan, chilli paste into chunky paste.
4. Heat wok on high, add 2 tbsp peanut or vegetable oil, stir fry the paste for 1-2 minutes, reduce heat cook until quite toasted and turns a shade darker (being careful not to burn)
5. Add the kangkung, sugar and salt if necessary.
6. Stir fry on high heat, about 2-3 minutes.
7. Dish onto a serving dish while it is still quite crisp and serve hot immediately.

1. In a large of boiling water, cook the macaroni according of package directions until firm tender. Drain and transfer to a large bowl. Preheat the oven 180 degree (Celcius).
2. Meanwhile in a large nonstick skillet, heat the margarine over moderate heat. Add the garlic and onion, sautee until tender. Add flour and stir until well combined. Gradually add the milk, stirring until combined.
   Stir in the salt, pepper and nutmeg powder, stirring until the sauce is slightly thickened and add sausage, mushroom, corned beef and eggs. Stir until combined. Finally add macaroni and mix together.
3. Transfer to 13x9 inch bakig dish, sprinkle with cheddar cheese. And bake for 50 minutes to 1 hour or until the color become yellow-brown.

1. Lumuri ayam dgn bumbu halus, diamkan selama kurang lebih 2 jam hingga bumbu meresap.
   
2. Rebus ayam, daun salam, serai dalam air (500 ml) di atas api sedang sampai mendidih, lalu kecilkan api. Tutup.
3. Masak hingga air habis sambil sesekali diaduk agar ayam tidak hancur. Angkat, tiriskan.
4. Goreng ayam dalam minyak banyak dan panas hingga berwarna kuning. Angkat. Sajikan.