Simple Brownies

BROWNIES... BROWNIES.... BROWNIES

eeemmm.....Yummy....i love chocolate cakes.... I love brownies... So today i've decided to try my luck in baking brownies cakes ( im not so lucky when baking a cake..hehe..)...hehe...my first trail and error.....i've mistaken putting the ingredient....instead putting in 1/4 teaspoon of salt...i put in 1/4 cup of salt......Oooppssss!!!..no wonder da mixtures taste toooooo salty..and wateva im thinking about....1/4 cup of salt....duh!!!. So i need to discard the first mixture and redo again... and finally.....i succeed...hehe....it's a simple basic brownies.....and wallaaa....its taste gooooood!!!..... for good taste i smeared milk chocolate on top of it...and in future...i might put Nutella chocolate on top of it......im going to modify it again..... and again... ;)

Ingredient: -

1/2 cup butter

2 squares unsweetened chocolate

1 cup sugar2 eggs, well beaten

1/2 teaspoon vanilla

3/4 cup flour

1/4 teaspoon salt

1/2 cup chopped walnuts

Directions:

Melt butter and chocolate together in a large saucepan. Remove from heat and stir in remaining ingredients.

Pour into a greased 8 inch square pan. Bake at 350 degrees F. for 25 to 30 minutes. Cool and cut into squares.

Topping ( optional)

4 oz Milk chocolate

3 tablespoon butter

Melt the chocolate and the butter then wipe it on top of the cakes....good luck..!

This recipe is from Now....you're cooking! http://www.donogh.com/cooking/

Hot Sour baby clam & picked

For those who loves to eat hot & Saour seafoods, this is the most simple recipe for you to do and its really taste good...emm..yummy. Have a try.

Ingridient:

2 big can of dried chillies baby clam
1 small can of pickel lettuce
lime juice ( from 10 lime or more suit to taste)
Red small chillies accoridng to taste( options)

Open the pickel lettuce and cut it into small cubes. Add & mixed all the baby clam, pickel, lime juice and chillies altogether in a bowl. Now you can served and eat the side dishes with rice or 'ambuyat'...emmm.. yummy....

Hainanese Chicken Rice

A local specialty from the island of Hainan off the coast of China.

Serves 4

Ingredients:

Chicken:

1 whole chicken, about 3 pounds
1 teaspoon salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 scallions, trimmed
about 12 cups water
2 tablespoons sesame oil
sliced tomatoes (garnish)
sliced cucumbers (garnish)
cilantro sprigs (garnish)

Chicken Rice:

2 cups long-grain rice
2 tablespoons peanut oil
5 shallots, peeled and minced
5 cloves garlic, minced
3-1/2 cups reserved stock from cooking Hainanese chicken
1/2 teaspoon salt

Preparation:

Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot. Place garlic, ginger, and scallions inside the chicken cavity.Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.Serve with Chile Sauce

Reprinted with permission from GourMAsia
Sources :- http://chinesefood.about.com/od/poultryreceo/r/hainanchicken.htm

My comment:
I have made this chicken rice and it really taste good. I have made some changes to the cooking procedures too e.g i smashed extra garlic and ginger and divided it into 2 portions.1st portion is for me to put it inside the chicken cavity and inbetween the skin and the chicken meat.The other extra portion, i rubbed it to the outer skin. To make it more tasty..its better to marinate the chicken for 1 night..and of course u have to put it in the chiller.

My own recipes :-

Chicken rice soya sauce

Take any extra chicken stock and you mixed it with sesame oil and light soya sauce. Pour the mixture over the cooked chicken.

Chicken rice - chilli Sauce

Chillies ( approx 5 chillies)
Garlics ( approx 3)
Vinegar ( according to taste )
sugar. ( according to taste )
water ( to dilute )

Put all the ingredient in the blender and blend it until you get the sauce.