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chocolate mousse

Easy chocolate mousse

Easy chocolate mousse

Preparation Time

20 minutes

Cooking Time

20 minutes

Ingredients (serves 8)

  • 250g good-quality dark chocolate,
  • broken into pieces
  • 1 x 600ml ctn Dairy Farmers Thick Custard
  • 1 x 300ml ctn Dairy Farmers Thickened Cream
  • White chocolate, thickly grated, to serve

Method

  1. Place the chocolate and custard in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.
  2. Use an electric beater to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve.

Satay Ingridients :
  • 250 grams (8.8 ounces) of chicken fillet
  • 1 lemon lime
  • 5 tablespoon of sweet soy sauce
  • 2 cloves garlic
  • 2 tsp fennel seeds
  • 1/2 tsp turmeric
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil
Satay Directions:
  1. Cut boneless, skinless chicken breasts into strips and place on skewers in a zig-zag fashion. (I suggest soaking the skewers first so they don’t catch fire.) Set aside.
  2. Prepare a marinade by dry roasting 1 tsp coriander seeds and 2 tsp fennel seeds. Grind the roasted seeds and place in a wok.
  3. To the wok, add 2 cloves garlic, 1/2 tsp turmeric, and a small amount of oil. Fry. Add crushed lemongrass pieces briefly. Turn off heat.
  4. Add to this mixture 2 tsp sugar, 1/2 tsp salt, 2 tsp soy sauce, 1 tsp sesame oil, and the juice of 1/2 a lime. Allow mixture to cool.
  5. Place marinade over chicken skewers in advance of cooking. When ready, grill skewers for 6-8 minutes.
Peanuts Sauce Ingridients
  • 3 shallots
  • 4 garlic
  • 100 grams of peanut (3.5 ounces), fried
  • 2 candle nuts
  • some salts
  • 150 cc stock water
  • 2 tablespoon of cooking oil

chicken soup

Old Fashioned Chicken Soup (with a zing)
 
Chicken soup
    Ingredients:
  • Cut up or whole chicken
  • Chicken broth or soup base
  • Diced Carrots
  • Minced Onion
  • Diced Celery
  • Salt and pepper
  • Garlic powder
  • White vinegar
  • Basil
  • Parsley
  • Pasta
  • Parmesan cheese


At first glance, this chicken soup recipe and the list of ingredients doesn't look all too different.  And it isn't!  But this chicken soup does have a couple of added things that will completely bump the taste of the whole experience and most people won't notice a thing other than that this is the best chicken soup you have ever made.
In this recipe of chicken soup, we use just a bit of garlic powder and white vinegar.  Obviously not enough to turn this into a garlic dill pickle, but these spices can be used delicately to enhance many other flavors without being obtrusive.  These will smell strong to begin with but will taper as the soup cooks, leaving more aromas than your sister's soup ever could.

Directions:
Place chicken in a large pot and bring to boil.  Continue to boil slowly for 40-60 minutes depending upon how large the chicken is.  You will see the meat start to separate from the bone.  Pull the meat off, refrigerate and save till later. 
Strain the broth through a colander to remove stray skin and other non-meat chicken slough, and then return to pan and reheat.
If necessary for quantity, add more canned broth or preferably, water and chicken base paste.  Both of these have salt so wait on this for awhile.  For people that don't taste food well, add more chicken base paste and bump the flavor.  It's amazing what this can do.  
Add about a half tsp of garlic powder and one oz of white vinegar for 6 cups of broth.  Toss in your diced onions, celery, and carrots to cook until they are tender.  
Add pasta and cook till done, return chicken to the pan, and reheat.  
Add parsley, salt and pepper to taste, and top off with some dried or a sprig of basil, and then sprinkle some parmesan cheese once it is in the bowl. 

chicken spring rol




  • 2 tbsp. Vegetable Oil

  • 1 tbsp. Garlic (Lehsan) (minced)


  • ½ tbsp. Ginger (Adrak) (grated)


  • 2 cups Cabbage (Gobhi) (shredded)


  • 1 Carrot (Gaajar) (grated)


  • ½ cup Bean Sprouts


  • 2 ounces Bean Thread Noodles (blanched & chopped)


  • 8 ounces Chicken Breasts (cooked & shredded)


  • 1 tbsp. Hoison Sauce


  • 1 tbsp. Oyster Sauce


  • 2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)


  • 1 package Spring Roll/Egg Roll Wrappers


  • 1 Egg (beaten)


  • Vegetable Oil (for frying)



  1. Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.


  2. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.


  3. Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

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