Bahan-bahan diperlukan:

• 2 keping dada ayam (dibuang kulit) 
• 2 sudu makan sos BBQ 
• 1 inci halia (dicencang halus) 
• 1 cawan mayones 
• 1 sudu makan minyak jagung 
• 2 sudu makan sos cili 
• 2 sudu makan bijan (digoreng tanpa minyak) 
• 1 batang lobak merah (diparut) 
• 1 batang saderi (Dihiris halus)
• ¼ biji kubis ungu (Dihiris halus)
• ¼ biji kubis manis (Dihiris halus)
• 2 pokok daun bawang (Dihiris halus)

Cara menyediakan dan memasak:

1. Gaulkan ayam dengan sos BBQ dan bakar di dalam kuali non-stick selama 15 minit sambil terbalikkan ayam. Hiris nipis dan masukkan ke dalam mangkuk besar. 
2. Gaulkan halia, mayones, minyak jagung, sos cili, dan separuh bijan ke dalam mangkuk kecil. 
3. Masukkan lobak merah, semua bahan hiris, dan bahan gaul ke dalam mangkuk berisi dada ayam. Gaul perlahan-lahan. 
4. Taburkan dengan separuh bijan lagi. Hidangkan.

Bahan-bahan diperlukan:

4 keping ayam (Dibersihkan) 

4 biji bawang putih (Dititik) 

4 sudu makan cili kisar 

1 sudu teh sos tomato 

Sedikit air 

1 tin kacang panggang 

2 labu bawang besar (Dipotong bulat) 

4 biji cili merah (Dihiris kasar)

1 biji cili hijau (Dihiris kasar)

1 pokok daun bawang (Dipotong pendek) 

1 sudu teh gula 

Garam secukup rasa 

5 sudu makan minyak masak

Cara menyediakan dan memasak:

Panaskan minyak masak. Tumiskan bawang putih sehingga wangi. 

Masukkan cili kisar dan kacau lagi sehingga pecah minyak. 

Masukkan ayam, garam, gula, sos tomato, dan sedikit air. 

Masukkan kacang panggang, bawang besar, cili merah, dan cili hijau. 
Kacau sebati. 

Taburkan daun bawang dan sedia dihidangkan.

4 kpg daging kambing (sesuai utk dibuat lamb chop)
4 ulas bawang putih, dikisar
2 cm halia, dikisar

2 sb sos lada hitam
1 sb sos tiram
1 st kicap manis
1/2 st madu
1 sb mentega
2 sb minyak
garam & serbuk lada hitam secukupnya

BAHAN SOS
2 sb mentega
1 labu bawang besar, didadu kecil
1 ulas bwang putih, ditumbuk
100 gm cendawan butang, dihiris
3 sb sos lada hitam
1 paket (16 gm) sup cendawan segera + 250 ml air panas
1/2 st kicap pekat
garam & serbuk lada hitam secukupnya

CARA
Campurkan semua bahan perap.
Perap kambing dalam bekas bertutup selama 4 jam.
Goreng dengan sedikit minyak dan mentega hingga masak. [Jangan dibalik2kan kerana ia takkan garing sempurna. Tutup supaya mudah masak, pastikan api perlahan TETAPI hendaklah kuat pada mulanya utk memanaskan minyak]
Untuk sos. Cairkan mentega. Tumis bawang besar dan bawang putih. Masukkan sos lada hitam, sup, cendawan, kicap dan bahan lain.
Masak hingga pekat dan mendidih barulah diangkat.

Bahan-bahan diperlukan:

1 kg isi ikan dori 

3 biji bawang putih 

1 inci halia                            

½ sudu makan lada hitam     

3 biji cili api                       

Garam secukup rasa 

½ sudu teh serbuk kunyit 

Cara menyediakan dan memasak:

Tumbuk bawang putih, halia, lada hitam, dan cili api sehingga lumat. 

Ikan dori dipotong dua dan sapukan garam. 

Gaulkan bahan tumbuk dan serbuk kunyit pada isi ikan dori.  

Panggang di atas kuali non-stick dengan api perlahan selama 15 minit sambil terbalikkan kedua-dua belah ikan. 

Hidangkan. 

Bahan-bahan diperlukan:

• BAHAN A :
• 1 peket (11gm) yis mauripan
• 1 Sb gula
• 1/4 cawan air
• BAHAN B :
• 500 gm tepung gandum
• 1 sk garam
• 1 sb gula
• 2 sb marjerin @ mentega
• 200 ml susu cair
• minyak utk menggoreng
• Air secukupnya -masukkan sikit -sikit semasa menguli.

Cara menyediakan dan memasak:

1. penyediaan yis (bahan A):masukkan yis dlm mangkuk + gula + air dan kacau. tutup dan biarkan sebentar.yis yg elok ia akan berbuih.
2. Tepung gandum + gula + garam + marjerin ,gaul sebentar dan masukkan bancuhan yis tadi.
3. kemudian masukkan susu.sambil tu tambah air sedikit2.uli hingga jadi doh.
4. Doh harus lah lembut dari doh roti canai.tak perlu uli hingga licin spt buat roti2 lain.tak mengapa jika adunan melekat ditangan,jgn tambah tepung.
5. tutup dengan kain lembab dan perap selama 1 jam.
6. selesai perap,tumbuk2 kan doh utk mengeluarkan angin dan bahagikan kepada 16 ketul.buat bulat2.
7. Ambil sebiji dan canai.jgn terlalu nipis.agak2 sndir lah ye..!kemudian letak di dlm dulang yg telah ditabur sedikit tepung.canai hingga habis.
8. bila selesai semuanya boleh digoreng.semasa menggoreng simbah2 kan minyak ke atas roti dan ia akan mengelembung.api jgn terlalu kuat sbb jika minyak terlalu panas roti x sempat kembung.
9. alih2 kan roti dan masak hinga kekuningan.angkat dan toskan.siap utk dihidang.

Enak dicicah dgn sambal sardin,ikan bilis,kari ayam & daging.SELAMAT MENCUBA..!

What You’ll Need

• To make the pancakes:
•  
• 1/2 teaspoon instant active dry yeast
•  
• 1 teaspoon granulated sugar
•  
• 1 1/4 cups warm water (approximately 110F)
•  
• 1 1/2 cups all-purpose flour (wheat flour can also be used)
•  
• 1/8 teaspoon salt
•  
• ​For the filling:
•  
• 1 cup walnuts, chopped
•  
• 2 tablespoons sugar
•  
• 1 tablespoon orange blossom water (optional)
•  
• For the syrup
•  
• 2 cups granulated sugar
•  
• 1 3/4 cups light corn syrup
•  
• 1/4 cup Orange blossom or rose water
•  
• 1/3 cup warm water
•  

How to Make It

Dissolve the yeast and sugar in water inside the measuring cup for 10 minutes, or until it proofs (become frothy). If your yeast does not proof, it means the yeast is bad or the water was not warm enough or too hot. Remember that yeast is a live organism and needs the proper environment to work properly!

In a separate bowl, combine the flour and salt. Add the proofed yeast and sugar water mixture. Combine well, cover and allow to sit in a warm area for 30-45 minutes.

While the pancake mix is proofing, prepare the filling. In a small bowl, mix together the walnuts with the sugar. Add the orange blossom water if desired. Cover and set aside.

This is now a good time to prepare the syrup. In a medium saucepan, combine the sugar, water and corn syrup. Bring to a boil and add the orange blossom or rose water. Stir well to prevent sticking. Reduce the heat to low and allow to sit until ready to use.

Preheat a griddle or frying pan to medium-high heat. Using a ladle, make a 5-inch pancake with the batter. Once the batter begins to bubble on top, remove the pancake from griddle and set aside. Do not flip, as you are only cooking one side. Repeat with the remaining batter.

Preheat 1 inch of oil in a frying pan to medium-high heat. While the oil is heating, take 1 tablespoon of nut filling and place it on top of the uncooked side of the pancake. Fold the pancake in half to make a half moon shape and seal the edges by pressing together. Repeat with the remaining pancakes and filling.

Fry on each side until a light golden brown color (about 15-30 second each side). Drain on a towel-lined plate.

Drizzle the syrup generously over the qatayef and serve immediately.

Ingredients

• For the Filling
• 2 cups (8 oz) finely chopped almonds
• 1 cup (4 oz) finely chopped walnuts
• 1/4 cup (2 oz ) caster (superfine) sugar
• 2-3 tbsp bread crumbs (optional. It helps to bind the filling. I dint use it in this recipe. I came to know of this trick later)
• 2 tsp ground cinnamon
• 1/8 tsp ground cloves
• For the syrup
• 2 cups (1 lb) sugar
• 2 cups (16 fl oz) water
• 1 stick cinnamon
• 1 tbsp lemon juice
• For the cover
• 150 grams (5 oz) unsalted butter, melted
• 12 oz packet filo pastry (375g) (see how to make Phyllo dough from scratch here)

Method

Place all the ingredients under ‘filling’ in a bowl.

2. Combine until blended. Meanwhile place all the ingredients for the syrup together in a saucepan and bring it to a boil, while stirring for the sugar to dissolve. Simmer for 10 minutes and leave it to cool.

3. Brush a 12X10 in baking dish with butter. Brush 10 sheets of filo with melted butter.

4. Lay them on the dish one by one.

5. Spread the filling in the dish.

6. Now top it off with further 10-12 sheets of pastry, buttering each sheet as needed. You can trim off the excess pastry hanging on the side of your baking dish. Now brush the top of the pastry with more butter.

7. With a sharp knife, score the top layers in large diamond shapes.

8. Bake in a preheated 160C (325F) oven for 1 hour or until the top turns golden brown. If you find that the top is turning color too quickly, then cover the top with foil.

9. Remove from the oven and slowly pour the syrup over the top.

10. Now comes the MOST DIFFICULT part. You have gotta to let it sit for at least 5-6 hours for it to absorb the syrup.

INGREDIENTS

Half cup of Rice (short grain is a must)

2 cups and half of Milk

Water

2 Tb and half of Corn starch

Rose water or blossom water

3 Tb granulated Sugar (Or as desired)

Mustic ( A small piece or teaspoon of powder)

INSTRUCTIONS

Soak the rice in hot water an hour before

Add rose water to dissolve the corn starch and set aside.

Heat water, the amount should cover the rice completely in the pot.

Heat a large pot, add hot water, and rice on a medium heat. Let the rice cook until its very very soft.

Add the milk, stir occasionally so the pudding wont stick to the pot.

before its done, add the cornstarch and stir well.

Serve it cold in a cups or plates.

Add your favorite toppings

NOTES

I didn’t have the Mustic powder on hand, so I didn’t use. You can still make this recipes, but it gives the pudding a unique flavor

Ingredients
6 cups whole milk
5 tbsp corn starch
5 tbsp sugar
1/2 tsp rose water or orange blossom water
Garnish
Cinnamon 
Raisins
Dessicated coconuts 

How to make
In large sauce pan heat the milk and sugar, reserving 1 cup of milk.

Dissolve the corn starch in a cup of milk, pour it into the pan and whisk briskly.
Add the rose water and stir until the mixture thickens and small bubbles appear. Cook for a further 5 minutes.

Pour into individual serving bowls and garnish. 

Refrigerate until the thickened milk sets, serve cold.

• 25 sheets filo pastry, frozen and thawed
• 1 tin Nestlé® Sweetened Condensed Milk

 or 397 g

• 3 cups water or 750 ml
• ¾ cup corn flour or 90 g
• 1 tablespoon blossom water
• 2 cups vegetable oil, for deep frying
• 2 tablespoons pistachio nuts, crushed
• 2 tablespoons lemon blossom in syrup

·         For the sugar syrup:

• 2½ cups sugar or 500 g
• 1 cup water or 250 ml
• 1 tablespoon lemon juice
• 1 tablespoon rose water
• 1 tablespoon blossom water

HOW TO PREPARE LADIES DELIGHT WITH CREAM RECIPE

Cut filo pastry sheets into 15cm length and 7cm width. Cover with wet cloths and set aside.

Place NESTLÉ Sweetened Condensed Milk, water and corn flour in a large saucepan, bring to boil with constant stirring until mixture thickens. Add blossom water and stir. Keep aside to cool into room temperature.

Place 1 sheet over a working table then place another sheet over the first one in opposite position.

Mix the cooled cream mixture well or until is smooth and spoon 1 tablespoon of this mixture length wise on the filo sheet then fold the outside edges towards center and roll into a parcel.

Deep fry the ladies delight in preheated oil at 190°C until its golden brown color. Remove from oil using a slotted spoon and deep in cooled sugar syrup then remove from syrup and place them in a strainer for a while.

Garnish with pistachio and glaced lemon blossom in syrup then serve hot.

To prepare the sugar syrup:

Add sugar and water to a saucepan. Bring to boil and simmer for 5-6 minutes. Remove from heat and stir in lemon juice, rosewater and blossom water.