makan ... makan

today .... for lunch, masak sup tulang ... makan wif mihun or nasi impit ... or just plain rice ... Ari ni ... gi pasar pagi ... lambat sket ... dapat tulang daging last kopek ... RM15.00!! jadilaaa

SUP TULANG

1/2 kg tulang
200 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.

* x wat pun the Lemon sauce .... pakai mayo+cili sauce jek.

aaand .....

BAKED SALMON....

Salmon  *  olive oil  *  lemon juice  *  bawang putih  *  black pepper  *  garam 

~  Sapukan rata semua ke atas salmon,  and baked for 20 minutes....   ~  makan wif mayo+cili sauce....

Picture speaks a thousand words .....

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