Ingredients

• 300 g large marshmallows
• 3 tbs canola margarine
• 3 tbs wheat germ
• 6 cups puffed rice cereal e.g. “rice bubbles”

Method
1. Melt margarine and marshmallows in a pan over the stove (or in a microwave if you have a big enough bowl and microwave).
2. When they are melted and mixed, take off the stove and add in the puffed rice cereal and wheat germ.
3. Stir until all the cereal is coated and pour out into a well greased pan (or well greased wax paper).
4. Press flat and allow it to cool.
5. Take out and cut (it may be hard to cut with a small knife so you may like to put it on a clean chopping board and use a big vegetable/meat knife).
6. Cut into 1 1/2 inch squares. Makes about 50 pieces.

Copied from www.dumex.com.my

• 5 pinggan nasi putih panas
• 1/2 kilo isi ayam/daging
• 6 biji cili api, dihiris
• 3 ulas bawang merah, dimayang halus
• 2 ulas bawang putih, dimayang
• 1/2 btg serai dihiris
• 5 sudu sos cili
• 2 sudu sos tomato
• 1 sudu sos tiram
• 3 btg kacang panjang dipotong
• 2 sudu bawang goreng
• Garam secukup rasa
• sedikit minyak masak

Cara memasak:

1.    Panaskan minyak dan tumis bawang merah dan bawang putih. Bila kekuningan, masukkan cili api. Masukkan sos cili, sos tomato, sos tiram, serai dan sedikit air selepas menggelegak, masukkan isi ayam/daging.
2.    Masukkan garam secukup rasa kemudian kacang panjang dan nasi putih. Goreng selama 3 minit. hidangkan.

• 3 pieces of fish (250g-300g)
• 1/2 tablespoon salt
• 2 tablespoons Adabi Turmeric Powder
• 2 tablespoons Adabi Chili Powder
• Oil for deep frying

Cooking Method:

1. Clean the fish and cut into slices and drain.
2. Season the fish with salt, Adabi Turmeric Powder and Adabi Chili Powder.
3. Heat oil in a deep pan and fry the fish until crispy.
4. Serve immediately with rice.

Note: Adabi Turmeric Powder can also be used as a natural yellow colouring in food. May be used for various cuisine, including berbecue (such a satay), in frying chicken, fish, meat and seafood, “lontong”, steamed nuts, coconut milk dishes, “percik”chicken and other dishes.

www.adabi.net

• 100g Tepung gandum
• 25g Tepung beras
• 1/2 camca teh Serbuk penaik
• 50g Nestum original
• 100g Mentega
• 50g Gula kastor
• 1/2 camca teh Esen vanila

Doh Coklat:

• 75g Tepung gandum
• 25g Tepung beras
• 2 camca besar Serbuk koko
• 1/2 camca teh Serbuk penaik
• 50g Nestum original
• 100g Mentega
• 50g Gula kastor
• 1/2  camca teh esen vanila

Cara Menyediakan:

1. Ayakkan bersama tepung gandum, tepung beras dan serbuk penaik, masukkan Nestum dan ketepikan.
2. Putar mentega dan gula sehingga sebati. Campurkan esen vanila.
3. Kaup balikkan campuran tepung dan gaul sebati sehingga menjadi doh yang lembut.
4. Ulangi langkah diatas untuk doh coklat.
5. Canai doh putih setebal 1cm hingga semua doh digunakan. Ulang langkah ini untuk doh coklat.
6. Susun doh yang dicanai berselang-seli dalam susunan 3×3. Potong setebal 1cm dan letak di atas dulang pembakar yang telah dilenser.
7. Bakar dalam ketuhar pada suhu 180ç selama 10 – 15 minit atau hingga kekuningan. Keluarkan dari ketuhar dan dibiarkan sejuk sebelum disimpan dalam bekas kedap udara.

(Sri Dewi & Keluarga, Ogos 09)