Ayam, Taugeh & Koay Teow

Sumber: Nutrition Society of Malaysia
Hidangan untuk 5 orang

Bahan-bahan

600 g (1/2 ekor) ayam

500 g taugeh

500 g koay teow

15 g (2 sudu makan) minyak bijan

50 g (5 sudu makan) kicap cair

sedikit lada sulah

250 g (1 biji) timun

setangkai daun bawang dan daun ketumbar, dihiris

garam secukup rasa

20 cawan air untuk rebusan

sedikit bawang goreng

Bahan-bahan untuk sos

40 g (3 biji) cili merah

4 g (1 sm) halia

50 g (3 biji) limau kasturi, ambil jusnya

2 g (1/2 sudu teh) gula

5 g (1 sudu teh) garam

Cara memasak
Bersihkan ayam. Buang kulit dan lemak yang kelihatan.
Masak air di dalam periuk, tambah ½ sudu teh garam.
Bila air telah mendidih, masukkan ayam, perlahankan api.
Reneh ayam sehingga empuk selama lebih kurang 45 minit.
Setelah ayam empuk, rendam ayam di dalam air sejuk selama 30 minit supaya dagingnya lembut dan licin.
Keluarkan ayam dan potong kecil-kecil (seperti ayam untuk nasi ayam) untuk dihidangkan.

Susun hirisan timun dalam pinggan. Letakkan ayam yang telah dipotong di atasnya.
Tambah 1 sudu makan kicap cair, 1 sudu makan minyak bijan, daun bawang dan ketumbar yang telah dihiris dan sedikit lada sulah ke atas ayam.

Hidangkan ayam bersama taugeh, sup ayam, koay teow dan sos cili.

Taugeh celur - Rebus satu periuk air.
Masukkan taugeh seketika, angkat dan toskan. Taugeh seharusnya masih rangup.
Bubuh taugeh di atas pinggan. Hidangkan.

Sos cili - Tumbuk cili dan halia, tambah jus asam limau, garam dan gula.

Koay Teow - Celur koay teow, hidang di dalam pinggan. Hidangkan lada sulah, kicap cair berasingan. Tambah bahan-bahan berkenaan apabila sedia untuk dimakan.

Berat satu hidangan: 550 g

Oats Chicken

Sumber: Devagi

Preparation time: 30 minutes
Baking time: 25 minutes
Serves: 6

750 g chicken fillet
3 tablespoons lemon juice
1 tablespoon oyster sauce
1 teaspoon sesame oil
120 g quick cooking oats
2 tablespoons meat curry powder
½ teaspoon salt
2 sprigs curry leaves, finely shredded
2 egg whites lightly beaten with 2 tablespoons milk

METHOD

1 Place the first 4 ingredients in a bowl and combine well. Marinate chicken for 30 minutes.

2 Put oats, curry powder, salt and curry leaves into a bowl and mix well.

3 Preheat oven to 200°C.

4 Dip the chicken pieces in the egg white and then roll in the oats mixture.

5 Place on a greased baking tray and bake for 25 minutes or until crispy and golden brown.

6 Serve hot.

Garlic Tikka Chicken

Sumber: Devagi

500 g boneless chicken cut into cubes
8 garlics, pounded
1 teaspoon garam masala powder
1 coriander powder
2 teaspoons chilli powder
½ teaspoon turmeric powder
200 ml yoghurt
2 tablespoon s lemon juice
orange colouring

METHOD

1 Mix all the above ingredients together and leave aside to marinate overnight in the fridge.

2 Skewer the chicken pieces and roast it in the oven for 25 minutes or until the chicken is cooked. Alternately deep fry the chicken pieces.

Crumbed baked chicken

Sumber: lemongrass

Bahan-bahan ( 4-6 orang )
* 1 kg ayam, dipotong 8-12 keping. (boleh juga jika digantikan dgn kepak atau drumstick)
* 100 grams cornflakes crumbs (meggunakan grinder, grind cornflakes tapi jgn sehingga hancur habis)
* 2 sudu teh stock ayam serbuk (contohnya Knorr)
* 1 1/4 sudu teh serbuk ketumbar / coriander
* 1/4 sudu teh dried mixed herbs/ oregano/ parsley
* 2 sudu besar minyak

Cara-cara

1. Panaskan oven 190ºC.

2. Lapik baking tray dgn baking paper.

3. Campurkan cornflakes crumbs, stock ayam, serbuk ketumbar dan dried herbs di dalam mangkuk yg sederhana saiznya dan gaul sehingga sebati

4. Sapukan sedikit minyak ke setiap kepingan ayam menggunakan pastry brush. (pastikan semua bahagian ayam diselaputi minyak supaya crumbs boleh melekat).

5. Letak kepingan ayam satu demi satu ke dalam mangkuk yg berisi campuran cornflakes tadi dan salut semua permukaan ayam dgn crumb mixture itu.

6. Letak atas tray dan bakar lebih kurang 40-50 minit bergantung kepada saiz kepingan ayam.

7. Selepas 30 minit, balik kan ayam di dalam oven supaya permukaan sebelah menjadi golden brown juga.

8. Bakar sehingga kuning keemasan.

9. Sedap di makan dengan sos cili thai.

Baked Chicken Wings

This is the best finger food served for any occasion or gathering. Remember to have a huge pile of napkins on standby. This is better than the Colonel, much more healthier.

Ingredients:

6 lbs chicken wings
3/4 cup brown sugar,
3/4 cup soya sauce
1/2 tsp 5 spice powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp white pepper

Method:

Remove the tips of chicken wings. Rinse and pat dry.
Place the wings in a large bowl or plastic bag that can be sealed.
Mix all the other ingredients. Pour over wings and refrigerate overnight.
Bake at 350 degrees for 1 hour or until well done

Exotic Grilled Honey Wings Recipe

Ingredients:
8 wings
8 wooden sticks

Marinate wings in:
5 cloves of garlic, crushed
5 ginger slices
1 teaspoon five spices powder
1 teaspoon of black pepper
2 teaspoons of salt
1 table spoon of soy sauce
1 teaspoon of dark soy sauce
1 table spoon of Macadamia Honey for marinating wings
1 egg
2 tablespoon Macadamia Honey for glazing during grilling

Instructions:
1. Straighten wings using wooden sticks for easy grill.
2. Marinate wings in crushed garlic, ginger slices, pepper, salt, soy sauce, Macadamia Honey and egg for at least 5 hours.
3. Grill wings in oven of 225 degrees Celsius for 15 minutes, then glaze each of them with Macadamia Honey using a baking brush, grill for 10 minutes and turn over to the other side and glaze with honey before grilling for another 10 minutes.
4. Serve while sizzling hot!

BBQ Chicken Salad

INGREDIENTS

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise
DIRECTIONS
1. Preheat grill for high heat.

2. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.

3. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.

4. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Nutritional Information
BBQ Chicken Salad
Servings Per Recipe: 4
Amount Per Serving

Calories: 154

* Total Fat: 2.5g
* Cholesterol: 34mg
* Sodium: 376mg
* Total Carbs: 20.2g
* Dietary Fiber: 3.2g
* Protein: 15g

Chicken Hariyali Tikka

INGREDIENTS
1 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint leaves
1 tablespoon ginger garlic paste
1 tablespoon lemon juice
1 tablespoon green chile paste
1 tablespoon salt
1 pound skinless, boneless chicken breast halves - cut into chunks

DIRECTIONS
In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
Preheat the oven broiler. Lightly grease a baking dish.
Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

Nutritional Information
Chicken Hariyali Tikka
Servings Per Recipe: 4
Amount Per Serving
Calories: 146

************
Total Fat: 2.8g
Cholesterol: 65mg
Sodium: 1966mg
Total Carbs: 2.9g
Dietary Fiber: 0.3g
Protein: 23.9g

Roasted Rosemary Chicken and Vegetables

INGREDIENTS
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.

2. In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.

3. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.

4. Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information
Roasted Rosemary Chicken And Vegetables
Servings Per Recipe: 4
Amount Per Serving
Calories: 385

*************
Total Fat: 21.5g
Cholesterol: 67mg
Sodium: 86mg
Total Carbs: 22.3g
Dietary Fiber: 6.7g
Protein: 27.3g

Turkey Burgers

INGREDIENTS
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Nutritional Information
Turkey Burgers
Servings Per Recipe: 12
Amount Per Serving
Calories: 183

****************
Total Fat: 9.4g
Cholesterol: 90mg
Sodium: 377mg
Total Carbs: 2.3g
Dietary Fiber: 0.2g
Protein: 20.8g