Alicious Recipe: Butter Prawn Ala 8kati

owh aku suka sangat makan kat lapan kati... .. korang leh google... untuk cuba 8kati.. lokasi kulai dan JPO....

ni cover menu 8kati

ni butter prawn lapan kati la hahah

recipe ni aku buat sendiri.. aku rasa dah sama lebih kurang dah dengan diaorang punya tapi .. cuba lah eh

bahan bahan:

15 ekor udang (kalau boleh guna udang laut.. udang bela macam dalam gambar ni tak sedap)
3 sudu besar tepung jagung atau tepung ubi atau tepung kentang/potato starch
1 biji telur
3 ulas bawang putih (cincang halus kalau tak suka tergigit .. cukup dengan ketuk)
5 cili api  (bukan cili thai-hiris halus tambah kalau suka pedas)
1 helai daun limau purut yang muda (hiris halus -p.s amik satu bahagian je dari sehelai tu)
beberapa helai daun kawi (dihiris halus... lagi banyak lagi wangi kalau tak suka letak je sehelai dua besar besar senang nak buang)

untuk sauce:
4 sudu besar butter
1 sudu besar susu pekat
1 sudu besar susu segar (kalau tak ada boleh kot kanti dengan susu isian sejat)


cara-cara:
1. salut udang dengan telur... masukkan satu satu kedalam tepung jagung...goreng dengan minyak masak... jangan over cook.. cukup sekadar masak di bahagian luar... ketepikan...

 2. buang separuh daripada minyak baki goreng udang tadi.. tinggalkan dalam satu sudu
masukkan bawang putih yang dicincang halus... jangan goreng sehingga keluar warna...
masukkan butter, susu pekat dan susu biasa, masukkan udang... masukkan dedaun dan cili api ... terus matikan

 hidang la kat pinggan cun anda

ehhh lupa pulak... garam secukup rasa :D.. hehe maaf saya ni pelupa :D

Alicious recipe: Gyoza/jaozi

Inspired from cookingwithdog and Ching He Huang recipe :

Ching's recipe
   

 cookingwithdog's recipe 

 Recipe: 

Finely chopped:

100gm cabbage

100gm carrot

1/3 cup dried shitake mushroom

50gm spring onion

50gm asian chives/garlic chives

50gm parsley stalk 

Mix in:

1tbls grated garlic

1tbls grated ginger

1tsp ground white pepper

1 1/2 tbls oyster sauce

1tbls light soy

1tbls sesame oil

with

100gm minced chicken

100gm minced beef

1tbls corn starch

basically mix together all ingredient. if you notice.. of course i didn't use pork in my recipe... so i sub it with beef and chicken... it does make a different.. you see beef was rather dried and rough in texture.. but to give it a smooth mixture i use minced chicken.. well obviously this is my tweak... and depends on what do you have in your fridge..  for instance i don't keep any water-chestnut in my fridge drawer.. but i still have that small pieces of carrot laying around ... so i sub it... and yes make it a little healthier for me

this is the brand i use to make my gyoza

ok aku makan sorang benda ni... what i do was to freeze it all up... just so you know... i have this type of size because i wake up 3am and fried+ steam this. you see before i become grumpy because of my stomach ...  might as well i prepare as much food in my freezer :P

if you dislike to plaid it this way.. you can also do it dim sum like shape... no worries.. after all... benda ni semua sama je

am not that sabar enough.. the one or to koyak dumpling i stir fried asap

owh i dislike vinegar .. for my dipping sauce... yes again this is not authentic dipping sauce or gyoza... mostly love it because i simply like to sub things according to my taste but... but still will provide

3 tsp light soy
1 tsp sesame oil
2 cloves of garlic - finely sliced
and sliced ginger.. depends on your liking... so ..

This is the end product... instead of dip it .. i normally drizzle the sauce

before drizzling ..

this is my 4th attempt but i keep moving the recipe around depends on what left in my fridge