Cinnamon Rolls

Ingredients :

4 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm milk (110 to 115 degrees F)
6 tablespoons shortening
2 eggs1/4 cup sugar
1 1/2 teaspoons salt
7 cups all-purpose flour

Directions :

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Punch dough down. Turn onto a lightly floured surface;

*** Now here's when the recipe is slightly altered (from the original). Instead of shaping them into little balls, flat the dough with a rolling pin till it's about half an inch thick. After which, sprinkle my cinnamon streusel (brown sugar, butter, flour mixed with a knife till it resembles breadcrumbs), chopped pecans or walnut, mixed dried fruits what have you. To be that popular aunty in the neighbourhood, substitute dried fruits with chocolate morsels.

Roll the dough gently as you would a swiss roll. Pinch both end to keep the filling intact and slice it with a sharp knife into small rolls. Arrange on a biscuit tin, allowing space for proofing. Cover with clingwrap and let the buns rise double their size before you pop them into the oven.
Bake at 175 C for 20-25 minutes or until golden brown. Remove to wire racks.

Serve warm with a little drizzle of sugar frosting (warm milk mixed with icing sugar).

Your pillow-soft dinner rolls would look something like this if you omit the filling.

There you go, your very own cinnabons!

Recipe by Nazrah Nasir (FB)

Beef and Peas

Ingredients :

2 lean sirloin steak, cubed or you could use stewing beef
1 tsp garlic paste
1 tbs onion paste
1 tbs butter
2 tbs olive oil
1 beef stock cube
1 cup water
1/2 cup tomato puree
Salt and pepper to taste
Frozen peas

Methods :

In your favourite pot (favorably a Dutch oven or crock pot) heat oil and butter and fry the beef on high fire till it is slightly browned. Reduce fire before you add onion and garlic paste, stirring regularly for about 5 mins to achieve a little bit of caramelization. Add stock cube, a cup of water and tomoto puree. Give it a good stir and lower down the heat. Cover the pot and leave it to stew for about 1.5 hrs (that's because I want the meat to be so tender it kinda melt in your mouth; you can cook it for a lot less time depending on the type of cuts you are using). That should be good time for you to take a shower, catch Rachel Ray while getting dressed and come back to throw in your frozen peas. Season to desired effect, turn the flame off, serve hot with bread/rice.

Recipe by Nazrah Nasir (FB)

Banana and Walnut in Buttery Maple Syrup

2 bananas, sliced
1/2 cup chopped and toasted walnuts
1 tsp butter
1/2 cup dark maple syrup (grade C)
1/2 tsp ground cinnamon
1/3 cup water

In a medium sized nonstick pan, gently heat the maple syrup, butter and water. Add sliced bananas. Once the banana bits get soft on the bottom turn off heat and sprinkle cinnamon powder. Serve warm on waffles or chocolate chip pancakes. Kick it up a notch with berries and vanilla ice cream on top. Alamak tuaaaan....

Recipe by Nazrah Nasir (FB)

Majboos

Ingredients :

1 kilo baby chicken and half a dozen chicken drumsticks (if your cooking for a family of 4 and sharing some with 2 neighbours)
1 cup onion paste
1 tbs garlic paste
2 tsp ginger paste
1 tsp turmeric powder
2 tbs cumin powder
3 tbs masala or kabsa spice
1 cinnamon stick
3 cardamom pods
4 cloves
2 star anise
2 tsp whole peppercorns
1 old lemon ( really dried up citrus, sold at Lulu)
4 chopped fresh tomatoes
1 small packet Tilda traditional basmati rice, yields 5 cups, soaked for 30 mins, and then drained.
a pinch of saffron
half cup raisins
chopped coriander for garnishing
olive oil and warmed ghee for frying (substitute with vegetable oil if you so wish)
caramelised onion
7 cups of water
salt, pepper

Season your chicken with a little bit of salt, pepper and a pinch of cumin.

Heat mixture of olive oil and ghee. Brown the chicken bits for 5 mins, drain and set aside.

Using the same oil, fry a mixture of onion paste, garlic paste,ginger paste turmeric powder, cumin powder, kabsa powder, the assorted whole spices together with the chopped tomatoes for about 5 minutes or until the tomatoes look withered. Add water and chicken. Leave to boil for 30 mins.Season with salt.

Remove chicken from the stock and add basmati rice. Bring it to a bubbly boil. Reduce heat, cover for 10 mins or until rice is 3/4 cooked. At this point, stir in a pinch of saffron and raisins.

In the mean while, brown the chicken parts further in a hot pan of oil that you used to caramelise an onion. When the desired color is obtained, remove from frying pan.

Stir in the chicken into the rice and garnish with caramelised onions and coriander leaves. Done! Normally served with Duqqa (Garlic tomato sauce), but Spicy Lime Chutney from Patak's rocks it for me!

Here's another recipe:

onion
garlic
pepper
tomatoes
dried lemon
cinnamon stick
curry powder
cumin powder

Fry everything with chicken. Add water and boil for 30 mins. Remove chicken. Cook rice in soup. Add chicken once cooked. Plonk in oven for further browning. Easy innit?

Recipe by Nazrah Nasir (FB)

Eggs with Tomatoes

Ingredients :

3 large onions, sliced
4 fresh tomatoes, diced
green chillies, sliced
olive oil/ghee/butter
salt and pepper

In a saucepan, fry everything to death. Season to taste.

To be eaten with:
5 eggs, sunny-side up
toasted baguette

Recipe by Nazrah Nasir (FB)

Quiche

Bahan-bahan dan cara:

Tepung gandum serbaguna/low protein, butter/margerine.

(kalau guna unsalted butter, letakkan secubit garam)

Kuantiti kena agak-agak je lah.

Tak payah banyak sebab cuma untuk base pada loyang or caserole.

Uli tepung dengan butter/margerine tu sampai jadi dough yang lembut.

Jangan uli lama sebab nanti tepung tu jadi liat dan tak payah letak air.

Dough tadi tempekkan pada acuan porcelain or loyang or caserole (tahan panas) pada dasar dan sekeliling tepi dan bakar 10 minit suhu 230 deg celcius.

Kemudian kluarkan semula dari oven.

Sementara tu, tumis daging cincang or ayam or seafood (isi udang ke isi ikan ke or even isi ketam pun boleh) dengan bawang besar and bawang putih dan sedikit rempah kurma

(kalau plain pun boleh just a lil salt and pepper will do),

Then, garam secukup rasa... kalau nak tambah mixed vege boleh,

nak tambah mushroom pun boleh...

Pas tu, masukkan dalam acuan yang dah ada pastry half cooked tu macam gambar atas ni.

Beat eggs dengan fresh milk. Garam tak payah sebab inti tu should cukup garam dan perasa.

Tuangkan campuran susu segar dengan telur tu sampai hampir penuh acuan.

Then, taburkan daun sup yang dipotong kasar.

Bakar pada suhu 200 deg. celcius 40-50 minit sampai masak.

Siap.

Repesi dari Chef Zee.

Blueberry Muffin

Bahan-bahan :

2 cawan corn oil
1 cawan gula pasir
5 eggs
esen vanila
3 cawan tepung naik sendiri (kalau guna tepung gandum letaklah 1 sudu kecik baking powder)
blueberry filling

Cara :

1. Blend corn oil ngan gula and eggs, bila jadi macam cream tuang dalam mixing bowl, masukkan esen vanila dan tepung, gaul rata.

2. Masukkan batter dalam acuan cupcake setengah je.. then letak blueberry filling atas dia nanti blueberry tu ada kat atas dan tengah2.

3. Bakar pada suhu 170°C bakar 25-30 minit ikut respective oven mungkin lebih or kurang 5 minit.

Resipe dari Chef Zee