BIRYANI RICE SET 2

Set 2

Consists of  Biryani Rice,Ayam Masak Merah and pickles
Price RM11.00/person/packet
For buffet and take away
To order please contact 012 7105027 (kindly mentioned set number) 
or for quotation kindly email to naz.tasty@gmail.com

SAMBAL BAWANG AYAM

SAMBAL BAWANG AYAM

Bahan-bahan

1 ekor ayam (dipotong 12 bahagian)
7 biji cili kering
2 biji bawang besar
5 biji bawang putih
serbuk kunyit
garam
sedikit lada hitam kisar
minyak

Cara

1.Ayam yang telah dicuci diperap dengan garam,serbuk kunyit dan lada hitam
  untuk seketika
2.Kisar cili kering,bawang besar,bawang putih sehinga halus.
3.Panaskan minyak kemudian gorengkan ayam sehingga garing
4.Setelah selesai menggoreng,kecilkan api,keluarkan sedikit minyak dari kuali
5.Tumiskan bahan yang telah dikisar dan besarkan semula api,kacau hingga garing.
6.Kemudiankan masukkan ayam,garam secukup rasa dan gaul rata.
7.Taburkan bawang goreng dan sedia untuk dihidangkan

Sumber:Kafe Azanaz Kelana Jaya

BIRYANI RICE SET 1

SET 1

Biryani Rice served with Ayam Sambal,stir fried cabbage with tumeric,
papodoms and fried onion
Price: RM10.00 per set
min order :20 sets/packets(take away)

*The above picture was from prevIous order.Thank you Ms.Dee..

Get Organize In the Kitchen

Here is a short list of guidelines to help you ORGANIZE IN THE KITCHEN:

1. Study your recipe. Make sure you have everything.
2. Have all food  items ready to go. Measured, cut, and prepared
3. Have all necessary cookware and utensils at hand.
4. Have all necessary serving items ready.
5. Clean as you go! It's impossible to work in a mess!

Put this technique to work for you, and your kitchen experiences will all be a pleasure!

Kitchen Tips 2

1.To clean wooden cutting boards, once a week rub them with baking soda, then spray on full strength white vinegar. Let sit for 5 minutes, then rinse in clear water. It will bubble and froth as these two natural chemicals interact.

2.Too salty: Add cut raw potatoes to soups or vegetables and then discard once they have cooked and absorbed the salt.

3.If you've over-sweetened a dish, add salt.

4.A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours.

5.A little salt placed in a frying pan will prevent splattering.

6.Vinegar brought to a boil in a new frying pan will prevent foods from sticking.

7.When scalding milk, first rinse the pan in cold water to prevent sticking.

8.To prevent boil-overs, apply a thin coat of cooking oil around the top of the inside of pots.

9.To keep a bowl steady while you mix or whip ingredients, place it on a dampened cloth.

10.To chop or grind nuts fine in a food processor without turning them into nut butter, add 2 or more tablespoons sugar from the recipe.

Kitchen Tips 1

EGGS:

1.To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the
surface, throw it away.

2.Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
3.To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.

4.Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly
 rinsed in cold water.

5.Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock
of temperature change and ensures a properly cooked egg. If you do use eggs right out
of the refrigerator, add a minute or two to the cooking time.

6.To easily peel hard boiled eggs, drain them and then shake the pot vigorously so shells crack really well,
then cool them quickly in cold water. The shells practically fall off.

CHEESES

1.To keep some cheeses such as Cheddar fresher, spread a thin layer of butter on the surface.
 It will retain it's moisture and flavour much better.

2.Store cheese in your refrigerator, which approximates the temperature of cheese aging rooms.
With the exception of blue-veined cheeses, which should be wrapped in foil (preferrably their own),
keep it wrapped tightly in plastic. Air helps mold grow on cheese. If you do get a little mold on the
outside, just cut it off.

3.When melting cheese for best results, bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening of the proteins and separation of oils and liquid.

4.Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavour and
 texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months,
 the cheese may dry out somewhat and become crumbly when thawed.

5.Cheese is best served at room temperature with some fruits after the main course

Meatball spaghetti

Meatball
500g daging kisar
1 sudu teh serbuk bawang
1 sudu teh serbuk putih
1/2 sudu teh black pepper kasar
2 sudu besar tepung gandum
1 sudu besar tepung jagung
1/4 sudu teh thyme flakes
garam secukup rasa

Campurkan semua bahan hingga sebati.Simpan di dalam peti sejuk selama 1/2 jam.
Sebelum memulakan proses membentuk meatball,lumurkan tapak tangan dengan sedikit
minyak.Ambil lebih kurang satu sudu besar adunan meatball dan bentukan bulat dan padat.
Kemudianletakkan di atas bekas yang telah ditabur tepung atau dialas foil paper.Setelah
itu simpan semula ke dalam peti sejuk untuk 1/2 jam lagi.Selepas itu anda boleh memasaknya
samada dibakar dalam oven atau direbus dan kemudian digoreng.

Sos spaghetti
500g Ramly minced meat
2 biji tomato-buang biji cincang
5 cendawan butang -hiris
1/2 biji bawang- cincang
2 biji bawang putih-cincang
1 helai daun salam(bay leave)
1 kiub daging knorr
250 ml stok daging(air rebusan)
2 sudu makan tomato puree
1/2 botol kecil sos tomato(Maggi Nestle)
1 sudu makan butter
1sudu makan tepung gandum
3 sudu makan keju parut cheddar(Emborg)
garam dan lada sulah secukup rasa

Butter,bawang besar dan bawang putih di masukan ke dalam saucepan,kemudian diletakkan
di atas api.Kacau hingga bawang layu(jangan garing),masukkan tomato dan kemudian masukkan
daging.Bila daging telah bertukar warna taburkan tepung dan kacau sebati.Kecilkan api.Masukkan tomato puree,sos tomato,daun salam ,stok dan kiub daging.Kacau sos dan besarkan api semula dan
didih hingga sos hampir pekat.Masukkan garam secukup rasa dan keju parut.Padamkan api dan kacau sebati.Akhir sekali masukkan  beberapa biji meatball ke dalam sos.Hidangkan dengan spaghetti(no.3)
dan tabur keju parmesan (pastikan yang halal)di atasnya.

Selamat mencuba..
Sumber resepi:Kafe Azanaz Kelana Jaya

The Recipe to Stop Diarrhoea

Take a handful of rice and boil it in a large saucepan with lots of water. Like three or four large glasses. Then you cool it down and drink the water.

If you are in a hurry to relieve the ailing person, take the saucepan, off the fire and dunk it in a of basin of cool water with ice cubes if necessary.

This gives the patient a chance to drink the rice water as soon as possible and cure himself or herself sooner. When drinking the rice water, make sure there is lots of it.

You have to tell the person that enough water must go in to line your guts from throat to other end, all 10 to 12 metres of it. If you eat rice, it stays in the stomach.

If you take broth, some of it may go into the small intestine. But if you take rice water, it will carry rice grains to every inch of your small and large intestine to the end where the problem is.

Stop Diarrhoea!

-Good luck-

Hari Raya Promo for hampers or door gift

Kindly contact Naz&Tasty team for more details at 012 7105027 or email to naz.tasty@gmail.com

KEK LAPIS COHOKA

Size    : 8'' x 8'' x 2.5''

Flavour : Chocholate,Horlicks & Kaya

Price  : RM65.00

To place your order kindly fill up the order form below or sms/call 012 7105027

KEK LAPIS BETAWI (REMPAH)

Size : 8'' x 8'' x 3''

Price : RM65.00

To place your order kindly fill up the order form below or sms/call 012 7105027

TUNA MORNAY

11/2 cups milk
1 bay leaf
1 onion slice
5 whole black peppercorns
60g butter
1 onion, finely chopped
1 stick celery,finely chopped
1/4 cup plain flour
425g can tuna,drained,flaked,juice reserved
1/4 tsp nutmeg
1/3 cup cream
1/4 cup finely chopped fresh parsley
1/2 cup grated cheese
salt and freshly ground black pepper to taste
1/2 cup fresh breadcrumbs
1/2 cup grated cheddar cheese,extra
paprika to taste


Preheat oven .In a small pan heat milk,bay leaf,onion slice and peppercorns.Bring to boil,remove from heat,cover and let stand to infuse for 15 mins.Strain and reserve milk.


Heat butter in pan,add finely chopped onion and celery.Cook and stir for 5 minutes.Add flour and stir for 1 minute.Add milk and tuna juice gradually,stir constantly over low heat till thickens.Then add in nutmeg,cream ,chopped parsley and grated cheese.Stir until cheese is melted.Remove from heat ,add in flaked tuna,salt and pepper.


Spoon mixture into ovenproof dish.Sprinkle top with breadcrumbs,extra grated cheese and paprika.Bake for 15 minutes or until breadcrumb mixture turn brown.


-Good luck-
Kafe Azanaz

CRAB RISOLES

CRAB RISOLES

Filling
1/3 cup chopped onions
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried thyme
1 tablespoon margarine, melted
1 1/2 teaspoon all-purpose flour
1/4 cup + 2 tablespoons skim milk
1/2 pound fresh crabmeat, drained/flaked
1 tablespoon chopped fresh parsley
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper


Crepes
3/4 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1 cup skim milk
1 tablespoon margarine
Vegetable cooking spray

1. Saute onions, mushrooms and thyme in margarine in skillet until tender. Reduce heat to low; add flour. Cook 1 minute, stirring constantly.
2. Gradually add milk and cook over medium heat, stirring constantly until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper.
3. Spoon 1 1/2 tablespoon crabmeat mixture down center of each crepe; roll up crepes; arrange in baking pan coated with cooking spray. Cover; bake at 350F for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden.

CHICKEN 65 OF UAE

900g. Chicken(boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 nos. Egg
1½ tsp. Ginger(paste)
1½ tsp. Garlic(paste)
2 tsp. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)Onion for garnishing
3 tsp. Lime juice
Salt to tasteVegetable Oil for frying

Method

Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter. Add water if required.

Add chicken pieces to the batter and marinate for an hour.

Deep fry the marinated chicken pieces till they turn golden.

Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.

Fry for 4-5 minutes and remove from heat.

Add lime juice, mix well and garnish with onions.

CREAMY (CHEESY) CHICKEN POPIA

The Filling

2 CUPS OF  DICED ROASTED CHICKEN

HALF BAG OF MIXED VEG-

I ONION  -CHOPPED

HALF CAN OF CREAM OF MUSHROOM/CORN

HALF A CUBE OF KNORR CHICKEN STOCK

SALT AND PEPPER TO TASTE

2 CUPS OF GRATED CHEESE(OPTIONAL)

Method

MELT 2 TABLESPOON OF BUTTER, SAUTE THE ONION

THEN THE MIXED VEGETABLES.AFTER A FEW MINUTES 

ADD IN  CHICKEN,STOCK,SALT PEPPER AND MIX TOGETHER.

GIVE ABOUT 5-7 MINUTES , POUR IN THE CREAM

OF MUSHROOM .STIR WELL.THEN ADD IN CHEESE INTO

THE MIXTURE.LEAVE IT TO COOL AND REFRIGERATE.

CASE-PUFF PASTRY,CURRY PUFF DOUGH,POPIA SKIN

› Naz n Tasty ›

DELICIOUS FOOD MADE AT HOME