I used it today in my Moroccan-ish roast chicken served with gourmet salad dressed in balsamic vinegar, buttered corn on cobs and baked crisp triangles flavoured with onions, garlic, cajun and philly.
The level of 'spicy-ness' was disappointing! (my housemates and I eat pretty spicy stuff) But the mixture was a really good combination of spices. The chicken tasted great with the spice rub, although I would say it's false advertising with the label on top saying 'fire-eater'. Didn't regret the purchase though. It's definitely something useful to have in the pantry to add a little 'zing' to food with bland flavours. Us Malaysians love our 'zing' *wink wink* haha.
Posts
3 comments:
yin try this using microwave
STUFFED CABBAGE
INGRED.
CABBAGE 1 HEAD
GROUND PORK 3 OZ
SEASONINGS
A)cornstrach 1 tsp, water 1 tbsp,oil 1 tbs,ginger 5 slices, red chili one (cut up), chopped scallion 1 tsp.
B)salt 1/2 tsp,MSG 1/2 tsp,soy sauce 1 tsp, sesame oil 1 tsp. ,cornstrach 1 tsp.
METHOD
1.wash cabbage. slice leaves of stalk.
2.heat water on hi for 3 min. add leaves and heat on hi for 2 more min..Remove leaves and rinse in cool water.this is to soften the leave for wraping
3.marinate meat in (B) seasonings
4.wrap meat in leaves.
5.pour (A) seasoning onto stuffed leaves,as a gravy cook on high for 3 minutes , and serve
*cooking time is 8 minutes
you can vary the fillings eg. chicken minces
prawns meat
popiah fillings using only veg.
HERE IS A ULTRA-EASY CAKE
all the measuring is done with one cup and a teaspoon.
CAN,T FAIL CAKE
1 cup milk
1 cup dried mixed fruits
1 cup brown sugar
2 cups self-raising flour
1 teaspoon mixed spice
METHOD
1.preheat oven at 180 c
2.grease a 250g loaf tin
3.using a good-sized tea cup measure all the igredients into a large mixing bowl
4.mixed well with a wooden spoon or spatula
5.put the mixture into the loaf tin and bake for 1 hour
6.serve in slices- add butter if you like
my mom floods my comment archives with random recipes when she feels like typing hehe...for the benefit of all of us of course *huggie mommy*
Post a Comment