Well, due to the unprecedented requests for the chicken salad recipe, so here it is. I have to tell the truth that i am the kind of person who cooks by using my instinct, so, when you try this recipe, pls make your own estimate.
Ingredients:
Note: These items should be cut into slivers so that the taste will be more subtle.
1, chilies (if you want it hot, use birdeye chilies)
2. lemon grasses (if you like lemon grass, you can use rather generously)
3. Red onions
4. Iceberg letuces (others should be ok, but i never try)
5. Fresh coriander to be chopped.
6. Tomatos (if you like the taste of it)
7. Chicken pieces (or other meat - beef (better is you roast it, and cut it into slivers), prawn (skin it) and squid taste as good).
Other ingredients:
1. Sugar (quite a lot)
2. Fresh lemon juices (the bottled one doesn't taste as good)- quite a lot of lemons needed here.
3. Fish sauce.
Procedure:
Add all the ingredients together (except the chicken). The chicken should be cooked by boiling it in hot water until it's cooked, then mix with the rest. The thinner the chicken pieces are, the quicker they cook. Keep tasting the mixture to your liking. My advice is, before serving, try to taste it again, as normally, the taste mellows a bit if you leave it aside for more than 10 mins. I was told that it was also nice if you added some nuts...peanuts etc. But i have never tried it. Another useful advice is, chop all the ingredients beforehand, and mix everything before you serve it, hopefully it will sustain its 'kick'. This is a cold dish, so, don't try to heat it in the microwave...
If you are not sure of the correct taste, be free to invite me for an approval...
This recipe was tried and tested about 2 weeks ago.
this was my birthday cake!
Everyone who had the cake said it was delicious!
Since there was quite a few people wanted to know the recipe - like Diyana n kak Rina, i decided to put them here so that all of us can share and give it a shot.
Do try! if i - masitah, renowned for her Asda/Spar cakes - can do it, so can you!
i n g r e d i a n t s ---------------------
225 g / 8 oz dark chocolate, broken into pieces 3 tbsp water 150 g / 5 1/2 oz / 1 cup soft brown sugar 175 g / 6 oz / 3/4 cup butter, softened 25 g / 1 oz / 1/4 cup ground almonds 3 tbsp self-raising flour 5 eggs, separated 100 g / 3 1/2 oz / 1/4 cup blanched almonds, chopped finely icing (confectioners') sugarm for dusting double (heavy) cream, to serve (optional)
1. Grease a 23 cm / 9 inch loose-bottomed cake tin (pan) and base line with baking parchment (or baking paper)
2. In a saucepan set over a very low heat, melt the chocolate with the water, stirring until smooth. Add the sugar and stir until dissolved, taking the pan off the heat to prevent it overheating
3. Add the butter in small amounts until it has melted into the chocolate. Remove from the heat and lightly stir in the ground almonds and flour. Add the egg yolks one at a time, beating well after each addition
4. In a large mixing bowl, whisk the egg whites until they stand in soft peaks, then fold them into the chocolate mixture with a metal spoon. Stir in the chopped almonds. Pour the mixture into the tin (pan) and level the surface.
5. Bake in a preheated oven 180 deg. C / 350 deg. F / Gas Mark 4, for 40-45 minutes until well risen and firm (the cake will crack on the surface during cooking)
6. Leave the cake to cool in the tin (pan) for 30-40 minutes, then turn it out on to a wire rack to cool completely. Dust with icing (confectioners') sugar and serve in slices with double (heavy) cream, if using. COOK'S TIP For a nuttier flavour, toast the chopped almonds in a dry frying pan (skillet) over a medium heat for about 2 minutes until lightly golden.
hahaaa.. sitah, leh caya ke?? tak sangka sejakk akak takde ni korang leh survive bab makan ekk... sampai dah bole masak kek nii. harap2 idok le lepaih ni oven kat dapor kita dulu tu 'off duty'... however, im sure yan dan idlan makin tembam di Chatsworth Rd tu...
