Asap Dapur

Serves for 8 persons

454g can peaches, drained
6 tbsp self-raising flour
1/4 cup caster powder
1/4 cup NESTLE Low Fat Milk
1 egg, well beaten
80g butter, melted

Custard Sauce:
1 1/2 tbsp custard powder
1 1/2 sugar
1 cup NESTLE Low Fat Milk
1 tbsp vanilla essence

• Lightly grease a 1 litter pie dish and place the peaches in the pie dish
• Combine the flour and sugar, make a well in the centre. Gradually add the cup of NESTLE Low Fat milk, eggs and butter and stir until smooth
• Spoon this mixture evenly between the peaches
• bake in preheated oven at 180′C for 30-45 mins or until firm
• Meanwhile, combine the custard powder and sugar, and add a little NESTLE low fat milk to form a smooth paste
• In a sauepan, add the remaining milk and vanilla essence, and cook until the sauce is slightly thickened
• Remove from the heat. Cut the warm pudding and serve with warm sauce

Serves for 6 persons

200g BUITONI spaghethi pasta, cooked
1tbsp cooking oil
250g firm tofu, cut into bite-sized cubes
1 clove garlic, crusted

A:
450g cherry tomatos, halved
6 stalks spring onion, sliced
handful of basil, torn
2tbsp Maggi Concentrated Chicken Stock
pepper to taste

• Cook the pasta according to the intructions on the packet
• Heat the oil then fry the tofu and garlic until lightly brown
• Add in ingredients A and the cooked spaghetti. Toss well
• remove from heat and serves immerdiately

—— Petikan dari www.nestle.com

Serves for 4 peoples

1 tsp cooking oil

A:
2 leeks, finely sliced
1 carrot, chopped
1 stick celery

250g boneless, skinless chicken, finely sliced
1liter water
25g pearl barley
2 1/2tbsp Maggi Concentrated Chicken Stock
pepper to taste
sliced spring onion

• Heat the oil, and stir fry ingredients A until they begin to soften
• Add chicken and continue to fry for 2 mins
• Add water, pearl barley, Maggi concentrated chicken stock and pepper
• Bring to boil and reduce that; simmer for 20 mis
• remove from heat and garnish with spring onion. Serves hot

A:

5g Kei Chi
10g Wai san
2 slices dong kwai
10g bei chi
10g dang shen
300ml water
1 tsp sesame oil
1/2 tsp pepper or to taste
salt to taste
2 tbsp maggi concentrated chicken stock

B:
500g whole fish, cleaned and scored on both sides
1 stalk chinese celery, sliced
1 stalk spring onion, sliced

• In a steamer, steam ingredients A for about 30 mins to create a herbal sauce.
• Pour the herbal sauce over the fish and steam for 10-15 mins.
• remove from the steamer and sprinkle with sliced celery and spring onion.
• Serve immediately. Serves : 6 persons.

———- Petikan dari www.nestle.com.my

Bahan-bahan:

• 1 paket ikan kering (ikan sepat atau ikan merah)
• 4 biji pisang muda
• 3 ulas bawang merah dihiris
• 1 keping asam keping
• 1/2 biji kelapa dijadikan 1 bahagian santan pekat dan 2 bahagian santan cair
• 15 biji cili padi ditumbuk
• 1/2 inci kunyit hidup
• Garam secukup rasa

Cara Memasak:

Pisang muda dibuang kulitnya dan dipotong. Celur sebentar dan ditoskan. Masukkan pisang bersama ikan kering, bawang merah, cili padi, kunyit dan santan cair. Biarkan mendidih dan masukkan santan pekat, asam keping dan garam. Biarkan mendidih dan dihidangkan.

——-Petikan dari Buku Santapan Rohani dan Jasmani, Biro Wanita Surau Raudhah Al-Muttaqin, Seksyen 4, Shah Alam.