Homemade Fried Chicken

Now I can make my own Kentucky fried chicken, W/OUT any instant flour or any MSG added... Just simply marinate your chicken with any spices of your choice. I just marinate mine with oyster sauce , crushed garlic and a few pounded spices. If its big chunks of chicken, its better to stab the flesh here and there and leave in for a few hours before frying. If its just small bits of chicken, a few minutes of marinating it would do.

Next, which is the main reason for all the crispiness is the extra cold beaten egg/s and some shortening in the cooking oil as stated in this link http://chefgunawanmalaysia.blogspot.com/

I simply had my own version, as usual. Instead of mixing some ice cubes in the beaten egg/s, I just put in the beaten egg/s in the freezer a few minutes, then dip my marinated chicken in it. Next is to roll the dipped chicken into the flour (1 multipurpose flour : 1 cornflour ) and here' s where you can add other extra flavors to it such as paprica powder, oatmeal, or just be creative with your taste buds. :-)  then simply shake off the extra dry ingredients, make sure that each and every chicken is fairly coated, then fry them using any cooking oil of your choice. I simply add a little planta in my oil for that extra crunchness.. Fry till golden brown. Toss it and enjoy your homemade finger lickin' good chicken.. Here's how mine turn out... :-)

Chicken/Beef 'Begedil'

I've been craving lots of stuff lately since entering my end of 2nd timester. :-)  I'm a BIG fan of begedil, one of our local cuisine dishes, made of mashed fried potatoes. It's a hearty snack too hen eating on its own. I've always tried to figure out myself before and ended up in the 'wrong version' of begedil. Till I followed the recipes from these sites. :-)  Beef begedil and chicken begedil .

If you are stick to rules type like me when it comes to cooking, the measurements are not an issu for me. I just see 'begedil recipe' as a mixture of mashed fried potatoes and fried beef/ chicken of your choice. Just roll them into balls and dip into beaten eggs prior to frying. Then its up to you t add in flavours of your choice. It could be some simple fried onions like I did, or other spices, chilies, paprica pepper of choice, etc. No that hard at all for a homemade family treats. Here's how mine turn out. Just potato, chicken, fried onions. :-) My fussy kids LOVE it! Happy cooking...

Cheese cake and sauce

Cheese cake 'leleh' is in trend now here. Ever wonder ho they make it? Its actually the cheese sauce topping n shredded cheddar that makes it a hit. Mostly sold in the market today are using cheese flavoured spongecakes ( barely any cheesy kick in it i you are a cheese lover like me). Glad to finally made it for my kids and myself. I made my favourite cotton soft cheese cake as the basic cake and later garnish it with colourful rice sprinkles and grated parmesan over the sauce. Here's the recipe. Happy baking ! :-)

Cotton Soft Cheesecake

A

250g cream cheese

50g butter

100ml fresh milk / cream

6 egg yolks

1 tbsp lemon juice /tartar powder

1/4 tsp salt ( you can skip this for any health reason)

60g cake flour /superfine flour

1/4 tsp double action baking powder ( or just double up the normal b.p. you have)

20g cornflour 

B

140g granulated sugar

6 egg whites

3/4tsp lemon juice /tartar powder

METHODs

1. For A, melt cream cheese, butter and milk/cream using the double boiler method. Let it cool. Then add then remain ingredients in A . Mix well with a wooden spoon.
2. For B, beat egg whites together ith juice/tartar till foamy. Then add in sugar and continue beating until you achieved soft peaks.
3. Add A batter into B and mix well. I just pour A into the mixer and continue beating to get that soft structured cake. Line an 8 inch round tin. ( I'm the lazy person when it comes to lining baking tins. I simply just wipe some marjerine/ Planta around  the tin. It works as well :-)  )
4. Bake cake using au bain-marie-waterbath method for approximately 1hrs at 160°C. I usually use the bottom heat to avoid the top of cake being burnt easily. Here's my final cake. (see how the marjerine trick makes it non-stickable to the sides)

Cream Cheese 'Leleh' sauce

250g cream cheese

120g condensed milk ( or more if you are the sweet tooth person) 

50 ml fresh milk/ cream 

Grated cheddar cheese as garnish ( you can substute this with any flavours that suits your tastebuds)  

1. Incooperate the above ingredients well. Pour on cake and sprinkle garnish of your choice. ( if you still have some lemon juice, mixing it to the sauce would add some professional taste to it ) . Here's the final cake of mine... :-)