season chicken with salt and pepper and grill on the stove till cook. In the meantime, cube one sweet mango and stir on the same pan with chicken. Add salt, pepper and bbq sauce and cook for 5 minutes. Remove mango from heat. Toast two slices wholemeal bread, spread with mayoinnaise or cream cheese, arrange salad, slice chicken and mango topping and top with another slice of bread.
Ingredients
1/2 chicken, chopped
1 large onion, sliced
3 green chillies
5 small hot chillies
2 red chillies
1 cm ginger, crushed
3 garlic, crushed
1 cup Thai green sauce
water
Method
1) season chicken with salt and deep fry for 5 minutes or until lightly golden colour
2) transfer chicken to another clean wok and add water and thai sauce, ginger and garlic
3) cook chicken on medium heat for 10 minutes, add chillies and onion and further cook until the chicken tender. Add more water if necessary. Season to taste.
Carol, one of Australia’s most celebrated experts he best gift one can give to family and friends. An integral part of this belief is that feeding the mind is just as important as feeding the body. Carol is an award winning author of eleven cookbooks on South East Asian cooking. She has had international success as the first Australian woman invited to cook at the prestigious James Beard Foundation in New York, and subsequently on the QE11. She has worked as celebrity chef in hotels in major cities ar
ound the world and lectures to students and to interested cooking students and historians. .
Over the years, Carol has contributed to a diverse range of publications including the Australian Gourmet Traveler. The Sydney Morning Herald’s Good Living Magazine and Kitchen Culture Food and Travel, Singapore. In 2001, she won the coveted Jaguar Gourmet Traveler Award for excellence in Gastronomic Travel for “Day trips to Asia” in Cabramatta which have become a template for other food tours today. Carol divides her time between Malaysia, Los Angeles, California and Sydney writing, teaching and pairing spicy Asian food with beer. She conducts yearly lectures to culinary historians in the US and is in the process of completing a television program on Malaysia for discovery channel.
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Sekali sekala jemu makan nasi, buatlah sandwich seperti ini. Senang sahaja, bahannya terpulang kepada selera anda. Untuk resepi diatas saya menggunalan french baguette, sandwich slice, mayonnaise, thousand island, salad, tomato, sauerkraut dan cheese…..grill dalam oven selama 15 minit atau sehingga cheese cair dan kekuningan. Makan ketika panas.
Ini adalah resepi chicken chop yang simple dan mudah dibuat yang saya petik dari salah sebuah koleksi buku resepi saya. Bahan-bahan yang digunakan mudah didapati. Saya pernah mencuba resepi ini dan hasilnya amat memuaskan. Apa pun ia terpulang kepada kemahiran anda ketika didapur…
Ingredients
2 large chicken breast, deboned and skinned
2/3 cup all purpose flour
2 eggs, lightly beaten
1 1/2 cups bread crumbs
1 tsp paprika
1 tsp salt
dash of pepper
Oil for deep frying
Method
1) Cut each chicken breast in half at the centre, Pound it to flatten out
2) Sprinkle salt and pepper
3) Dust with flour, roll in beaten eggs, Mix breadcrumbs and paprika and press chicken breasts in the bread crumbs.
4) Deep-fry in 170C oil for 8 minutes or until golden brown. Serve with sauce.
Mushroom sauce
Heat 2 tablespoons of butter in the sauce pan. Saute 1 large onion (thinly slice) until lightly golden. Add 1/2 cup of canned button mushroom (slice). Stir for a few minutes. Mix 1 packet McCormic brown sauce (or any brand) with one to two cups of water and pour into the sauce mixture, continue to stir. Add 1/2 to one cup of milk and continue to stir until the mixture thicken. Season with salt and pepper.
