SUP TULANG
1/2 kg tulang200 gm daging
bawang merah
halia
bawang putih
sup bunjut Adabi atau Sup Tulang
Carot *
Kentang *
tomato dibelah 6 *
lada hitam
garam secukup rasa
daun sup dan daun bawang secukupnya
1. Masukkan semua (kecuali *) ke dalam periuk dan tambahkan air secukupnya, masak hingga empuk. Tutup periuk, pakai api kecik. Oh yes ... ni petua hokay... masukan sekali sudu n garpu. dua dua sekali .. x leh sudu aje or garpu aje .. kena sepasang!! Tuk bagi daging cepat lembut... tapi ..entahla ... masak pun dekat 2 jam baru lembut....
2. Bila dah agak lembut ... baru masukkan kentang n carot ... lada hitam n garam ... last skali baru tomato .. daun sup n daun bawang
4. Cedok sup ke dalam mangkuk
5. Perahkan air limau nipis. Taburkan bawang goreng n cili padi kalu suka.
6. Buka mulut n makan!!
Biasakla kan .... hari ahad ni rajin sket ...
Petang we had ....
CHICKEN PICATTA
~ saw this kat channel 706-Barefoot Contessa .... cam sedap aje... So i kopipes aje... |
| looks sedappp... |
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned drybreadcrumbs
- Good olive oil
- 3 tablespoons butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemon), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
1.Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2.Place each chicken breast between 2 sheets of parchment paper and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.3.Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
4.Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breast and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
5.For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
aaand .....
BAKED SALMON....
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| Salmon * olive oil * lemon juice * bawang putih * black pepper * garam |
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| Picture speaks a thousand words ..... |
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