Batik Cake (without eggs)

Ingredients

1 package Milo (200g)

1 bar butter (buttercup or farmcows)

1/2 can condense milk (carnation evaporated) or 1/2 cup fresh milk

1 package Marrie biscuit(350g) and break to pieces

Directions
Melt the butter on the stove. Once melted, add in condense milk.

Add in marrie biscuit and milo in a big container. Pour in the butter and milk and stir until blend. Ensure that all the biscuits are covered in the chocolate paste.

Put the mixer into a cake pan. Then press gently to ensure that all the biscuits stick to each other by using a spatula or spoon. Refridgerator it for 3-5 hours until the mixer harden.

** Can add in peanut or almond.
** Can spinkle chocolate rice or chocolate chips on top as decoration

Batik Cake (Kek Batik)

Ingredients
1 package (350g) marie biscuit
1/2 bar of butter (use buttercup or farmcow)
2 eggs
1 cup cocoa powder
1/2 cup milo
1 cup water
3/4 cup fine sugar
** milo and cocoa poweder will depends on your taste. If you want more cocoa flavour, use 1 cup cocoa + 1/2 cup milo. If you want mild flavour, use 1 cup milo + 1/2 cup cocoa

Directions
break the biscuit
In a pot, add cocoa, milo, water and sugar. with slow heat, stir the ingredients until blend.

Add butter and stir until melt.

Lower the fire, add in the eggs and stir until thicken (about 30 sec). Off the fire and put in the biscuit. Mix until all the biscuit blend in with the chocolate. (If you want more biscuit, you can reduce the chocolate)

Put the mixer in a container. Press until even and pack. Refrigerator it for 3-5 hours until its harden.

Basic Chicken Stock

Ingredients
1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg

Directions
Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

Remove chicken and vegetables. Strain stock. Skim fat off the surface.

To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Restaurant-Style Buffalo Chicken Wings

Ingredients
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt 10 chicken wings

Directions
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Chicken Cordon Bleu

Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch 1 cup heavy whipping cream

Directions
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Crispy Fish Fillets

Ingredients
1 egg
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1 1/2 cups instant mashed potato flakes
1/4 cup oil for frying
4 (6 ounce) fillets sole

Directions
In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.

Heat oil in a large heavy skillet over medium-high heat.

Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.

Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown