Isnin, 21 Disember 2009

A Rich Homemade Chicken Stock Recipe


2 Head Of Garlic
2 Large yellow Onions
2 Carrots
2 Celery stalks
1/2 c. fresh parsley
1 Bayleaves
2 TBS olive oil
10 Blackpeppercorn
1/2 tsb Dried Thyme
1 tsp Salt
8 c. Ice coldwater

Preparing Your Stock

  • You want to have moderately large veggies and meat, although chopped stuff is still acceptable.
  • Start by cutting the chicken in to 6 inch pieces ( you can also use chicken bone replaccing whole chicken Body)
  • Cut the ends off 2 onions and discard. Save the skins for the stock. (onion and garlic skins add a nice brown color and rich of flavor.. Cut the onions in 1/8's.
  • Cut the top off head of garlic and discard. Cut the head of garlic in half. Makesure to save the skins.
  • Peel and cut the top of two carrots and cut in 2 inch pieces. Discard peel and top.
  • Chop 1/2 c. fresh parsley including stems.
  • Cut the leaves off 2 celery stalks and discard them, (celery leaves are verry bitter, they will only hurt your stock and broth) Cut the celery in 2 pieces..
  • Add a tray of ice or 2 to your water addding very cold water is to your stock pulls out the fat from the bones and meats.

Cooking instructions On How to make chicken stock

  1. Add 2 TBS olive oil to a large stock pot (8 quart) and turn the burner on medium high.
  2. After it heats up add the chicken, onions and garlic. Cover and saute for 6-10minutes stirring frequently.
  3. Add the Ice cold water and stir.
  4. Now add the rest of the ingredients and stir.
  5. Turn the burner on high until it start to boil then reduces the heatto low simmer. you want 1 to 2 bubbles persecond or close to that. this keep your stock getting clouded . This way will make a nice clean looking stock.
  6. Continue simmering up to 2 - 4 hours and stirring occasionally.
  7. Taste test it and it its not to ur likings then simmer it down more till it is.

Finishing Off Your Homemade Stock Recipe

Place a fine mesh sieve or a colander lined with a cheese cloth over a large bowl or pot. Now spoon the solids out of the stock and place them in the sieve. gently press down on them with the back of large spoon to release the rich juice from the solid.. after that discard the solid

Now emerse the container thar the stock is in. you can place the stock in a smaller container and freeze it in the refrigerator . u can use the stock whenever you want to make a dish...

Enjoy making your own chicken stock.. have a try.......

Selasa, 14 Julai 2009

Sri Hajar HomemAde biScuits And CakeS

kek Lapis rOll mozaik..
aLL laYer Cakes pRogress hAs bEen Held bY
oUr Own Sri Hajar HomEmAde biScuitS and Cakes..

this Is call Roti Jala..

SErVe With cUrry Chicken

Isnin, 23 Mac 2009


Curry Mee
oUr curry mEe Serve with ShriMp n cHicken MEat aLso
wiTh pUdina leAves..
tHe cuRRy tAsTE veRy tRaditionAl as the Way
sRi hAjAr Secret Recipe..
iTs can be Dine bREakFasT or for Lite Dinner...


Project Concierge" Considering the fact that it's so difficult to find a sitter on weekends--babysitters gotta take a day off once in a while, no? So I was thinking what if the restaurant would have a sitter referrals for those who makes a reservation. I think it'll be helpful if we could work that out with the nanny service company and get a buck or two off of them. Or else, we could use our own staff members' grandmomsies. It would be particularly appealing to those young city parents who doesn't have a tight sitter network like their older, suburbie counterparts. But when you need a sitter, you will need one regardless. Problems arise here, though: 1. How would you ensure that the sitter or the customer will keep their promises? We can have the customer make 1-2day advance reservation and a non-refundable deposit. But what about the sitters? All suburb parents have a sitter horror story of their own. 2. Legal Liability: We will all have to get the customer to sign a paper and keep track of those records, but people still sue the restaurant knowing perfectly well that it wasn't the restaurant's fault that you got that hot coffee on your pants. And what if the sitter shook the baby, or gave the toots a little spank or two like they deserve? I think rather than being actively involved in the nanny referral business, but have a list or two of professional nanny services for their references. Gives them a hint that we actually care about the customers coming here. At least, be it a lucrative offer.


Khamis, 19 Mac 2009

bEgin A jourNey

The journey start at 2005 when 3 young normal person try to do something unusual in their life.. after about 1 1/2 years of planning Warung name has built its name by this 3 people... We're try to do difference in foods art, try to make food not just nice to see but really nice when tasted. We start with traditional malay cuisine and thai cuisine. The promotion are me off to a new Indonesian and thai style restaurant inside the Orange Curtain, my exact words were: "HOLY SH*T!!!!"The news couldn't have come at a better time.Cheese's and a 99-Cent-Only store, in the shell of what was a Chinese take-out, stood Warung Pojok, the newest and so far, the only Indonesian restaurant in Orange County. The name itself made me giddy. "Warung" is a general Indonesian term for casual eatery. In Java, it can constitute anything from a lowly shack made out of discarded aluminum siding or a brick-and-mortar structure. "Pojok" meant corner, but together the words actually suggested something else; hole-in-the-wall. And that's exactly what it is. There is no menu. No waitresses. Everything is served on Styrofoam. It is, in fact, fast food. Moreover, Warung makes full use of the chafing trays left behind by the Chinese take-out that was there before it. But instead of troughs of and broccoli beef, now there's ayam goreng (fried chicken) and beef rendang (beef, stewed in spices). Instead of fried rice, it's nasi goreng (Indonesian fried rice) and nasi kuning (turmeric rice).