Chicken
First, boil the water and put in the beef. Later put in the beef stock and soup powder and not forgeting the chicken. Chicken comes in later coz it get cooked fast. Don't put the vege into the soup first. That come after, so put in the bowl. Next, put in the noodles. Let it cook.
This is what you get:
Yummy delicious beef noodles ala home made.
Anna's Salad Cream
Ingredients:
Methods:
1. Mix 1 tablespoon of condensed milk with 2 tablespoon of Mayonnaise. Mix well.
2. Add in lemon juice to your own like.
3. Add in salad spice, or you can subtitute it with black pepper or mixed herbs or oregano.
There you go.. A nice simple salad cream to go with any desired dishes.
1. First, cut the chicken wings into halves.
2. Put in black pepper, mixed herbs, onion salt, rosemary, lemon juice and salt. Mix well.
3. Leave in the fridge for a few hours or overnight.
4. Place the chicken wings into a tray and arrange, so that they don't overlap each other.
5. Put into the convection oven (I'm using this) or at 175ºc or 375ºF for 15 minutes.
6. After 15 minutes, turn the chicken wings and leave for another 10 minutes, or until golden brown.
7. Arrange lettuce and placed the chicken wings on it.
8. Serve with your favourite sauce and you can also add in some lemon juice.
8. Enjoy.
Well, I didn't take a picture before eating the fish, but I took a picture of it after we ate it. hehe...
Anyway, I managed to find the simple recipe of Ikan Panggang over the internet. Those of you who are interested, you can try them.
All over Malaysia and Indonesia, Ikan Panggang is a common and popular dish you will find, particularly in coastal and riverine areas. Good things come in small packets and using banana leaves is an easy way (and environmentally friendly) for the locals to wrap their fish and grill it. Using banana leaves, which you can find frozen at Asian grocers, semi-steams the fish and retains all the juices. It also allows you to add things to the package, like sauces, and not have them dripping all over your barbeque.
Ingredients:
1 medium sized firm fleshed fish (2 1/2 lb) such as flounder, mackeral, snapper, mullet or bream.
1 rectangular piece of banana leaf, large enough to fold over the fish and have extra room available.
Salt to rub over fish.
Method:
1. Clean fish, make diagonal cuts on each side.
2. Rub a little salt over the fish and into the cuts. This is optional and need not be done if you are using a saucewith a lot of salt in it.
3. Wrap fish in banana leaf, folding it over on three sides and and securing the banana leaf with toothpicks.
4. Grill or barbeque until cooked, turning several times to avoid the banana leaf burning. With a small trout approximately 4-5 minutes on each side.
5. Unwrap and serve with a sauce such as Sambal Assam, or on its own.
**I tell you, these chairs aren't comfortable. Can't sit back. =..=**
The Bar
This is behind the bar. Look at those food. *Slurps*
Well, my main purpose to s e n s o is the food. hehehe.. Since it's a cocktail party, I expected those goodies such as cakes, finger foods and good drinks. Eventually, I got what I expected, good cakes, good finger foods and definitely good drinks.
There were chocolate almond cake, coffee or capuchino eclairs, meatballs in some chilli and tomato paste, popia, sio bee, curry puff, fruits (local fruits: honey dew, papaya, watermelon & pineapple), prawn crackers (keropok udang), local kuih and tissues displayed at the bar. On the tables, there were a basket of muruku, candle in a kontot glass, a menu, a bowl of GTA sweets (specially imported from Indonesia), and a card at the size of a post card. We saw other tables got a plate of crackers with it's sauce and olives (MmmMmmm.. olives~), a bowl of peanuts, and some other goodies. So we ordered those too. tee hee..
