Tag: COOKING

Categories
Cooking

Nasi Biryani

RECOMMENDED CHOICE
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex Unsalted Butter
Promex Salted Butter 250g Tilt_1
Promex Unsalted Butter
Promex Pure Ghee
Promex Pure Ghee
Promex Pure Ghee
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Ingredients

FOR RICE:

2 cups basmati rice (soak 30 mins)
1.5 L water
2 tbsp Promex Ghee
1 stick cinnamon
2 cloves
2 cardamom pods
1 bay leaf
1 tsp salt
FOR CHICKEN:
500g chicken
1 cup yogurt
½ cup Promex UHT Full Cream Milk
2 tbsp Promex Ghee
1 onion, sliced
1 tbsp ginger-garlic paste
1 tsp biryani spice / garam masala
½ tsp turmeric
½ tsp chili powder
Salt to taste
FOR LAYERING:
3 tbsp milk + saffron
1 tbsp Promex Unsalted Butter
Fried shallots / coriander leaves

Directions

  1. Step 1: Cook the Rice
    • Boil water with spices and salt.
    • Add rice and cook until 70% done.
    • Drain, set aside.
  2. Step 2: Cook the Protein
    • Heat 2 tbsp Promex Ghee, fry onion till golden.
    • Add ginger-garlic paste, stir 1 min.
    • Add chicken/mutton, turmeric, chili powder, and spice mix.
    • Add yogurt, milk, and salt. Simmer till meat is cooked and gravy thickens.
  3. Step 3: Layer and Steam
    • In a pot, layer half the rice, then meat, then remaining rice.
    • Pour saffron milk and dot with Promex Butter or more ghee.
    • Cover and steam on low heat for 20 minutes (or bake 160°C for 25 minutes).

Categories
Cooking recipes

Almond Butter Barfi

RECOMMENDED CHOICE
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g

Ingredients

base:
Promex Unsalted Butter, melted40g
Digestive biscuit, crushed100g
Mixture A:
Promex Unsalted Butter, melted20g
Full cream milk powder60g
Milk2 tbsp
Mixture B
Full cream milk powder120g
Milk180g
Sugar100g
Promex Unsalted Butter30g        
Almond, crushed25g
Cashew nut, crushed25g
Pistachio, crushed25g
Cardamom powder¼ tsp

Directions

  1. For the base, mix the ingredients together then pressed it into a mould. Chill in fridge for 10 minutes.
  2. For the almond butter barfi, mix ingredients in mixture A and set aside for 30 minutes.
  3. For mixture B, dry roast milk powder lightly in a pan for few minutes.
  4. Heat up milk and sugar on low heat until it resembles condensed milk. Then, add roasted milk powder and stir well.
  5. Next, mix mixture A and B together then add in all the nuts and cardamom powder.
  6. Once done, pour mixture onto biscuit base and press it down lightly. Set aside to cool down.
  7. Cut to desired size and garnish with edible flowers and ready to be served.

Categories
Cooking recipes

Chocolate Cheesecake With White Cake Blueberries

RECOMMENDED CHOICE
Promex Cream Cheese 2kg
Promex Cream Cheese 2kg
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
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Ingredients

base:
Chocolate Biscuits200g
Unsalted Butter (melted)100g
cheesecake filling:
Cream Cheese (softened)250g
White Chocolate (melted)200g
Whipping Cream (whipped to soft peaks)200ml
Powdered Sugar 100g
Vanilla Extract1 tbsp
blueberry sauce
Fresh Blueberries 200g
Sugar50g
Lemon Juice1 tbsp
1 tbsp Cornstarch Mixted with 1 tbsp Water
DECORATION:
Fresh Blueberries
Fresh Raspberries
Fresh Blackberries
Fresh Mint Leaves

Directions

  1. Prepare the Base
    • Crush the chocolate biscuits into fine crumbs and mix them with melted butter until combined.
    • Press the mixture evenly into the bottom of a springform pan (20 cm/8 inches). Chill in the refrigerator for at least 30 minutes.
  2. Make the Cheesecake Filling
    • In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
    • Melt the white chocolate using a double boiler or microwave (in 30-second intervals), then let it cool slightly.
    • Fold the melted white chocolate into the cream cheese mixture.
    • Gently fold the whipped cream and vanilla extract into the mixture until well combined.
    • Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 4-6 hours or overnight until set.
  3. Prepare the Blueberry Sauce
    • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices (about 5 minutes).
    • Stir in the cornstarch-water mixture and cook for another 2-3 minutes until the sauce thickens.
    • Remove from heat and let it cool to room temperature.
  4. Assemble and Decorate
    • Once the cheesecake is fully set, remove it from the springform pan and place it on a serving plate.
    • Drizzle the cooled blueberry sauce over the top.
    • Decorate with fresh blueberries, raspberries, blackberries, and mint leaves for a vibrant and elegant finish.

Categories
Cooking recipes Uncategorized

Quick Tortilla Pinwheels

RECOMMENDED CHOICE
Promex Shredded Cheddar Cheese New Zealand 2kg
Promex Cook & Bake 250g Tilt_1
Promex Shredded Cheddar Cheese New Zealand 2kg

Ingredients

Tortilla Pinwheels :
Sour cream240g
Cream cheese, softened226g
Sliced green onions78.1g
Shredded cheddar cheese50g
Lime juice1tbsp.
Jalapeno pepper, seeded and minced1tbsp.
Flour tortillas (8 inches)8 – 10 
Salsa Sauce :
Fresh tomatoes2 
Red onion, coarsely chopped50g
Cilantro15g
Lime1 
Jalapeno pepper, seeded and coarsely chopped1 unit/piece
Garlic2cloves
Ground cumin1/4tsp
Sea salt to taste
Black pepper to taste

Directions

Tortilla Pinwheels :
  1. Combine the first 6 ingredients in a bowl
  2. Spread mixture on 1 side of each tortilla and roll up tightly
  3. Cover and refrigerate for at least 1 hour
  4. Slice into 1-in. pieces
  5. Serve with salsa sauce
Salsa Sauce :
  1. Place fresh tomatoes, onions, jalapeño peppers, cilantro, garlic, and cumin into a blender, food processor, or tall container (if using stick blender).
  2. Blend or pulse ingredients just until combined and the texture is to your liking. Do not over blend.
  3. Serve immediately or refrigerate in an airtight container up to 5 days
Categories
Cooking recipes

Stovetop Macaroni and Cheese

RECOMMENDED CHOICE
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex UHT Low Fat Milk 1L
Promex Unsalted Butter 250g TIlt_1
Promex UHT
Low Fat Milk 1L
Promex Shredded Mozzarella Cheese Australia 2kg
Promex Unsalted Butter 250g TIlt_1
Promex Shredded
Mozzarella Cheese Australia 2kg
Promex Shredded Cheddar Cheese New Zealand 2kg
Promex Cook & Bake 250g Tilt_1
Promex Shredded Cheddar Cheese New Zealand 2kg
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Ingredients

Butter50g
Flour3tbsp.
Milk480ml
Water600ml
Elbow macaroni250g
Shredded mozzarella cheese169g
Shredded cheddar cheese337g
Saltto taste
Pepperto taste

Directions

  1. Melt butter in a medium pot or large saucepan over medium heat.
  2. Add flour and cook for 1 minute.
  3. Gradually add the milk to the butter mixture, stirring continuously until it forms a smooth slurry.
  4. Add the remaining milk and stir until fully incorporated. Then add water and seasonings.
  5. Add the macaroni and mix well. Stir occasionally as the mixture heats up.
  6. Once you see wisps of steam, reduce the heat to medium-low.
  7. Continue stirring regularly and cook for 9-10 minutes, until the sauce thickens and the macaroni is just cooked. The sauce should still be slightly thinner than desired.
  8. Remove from heat and quickly stir in the cheese. Adjust salt and pepper to taste.
Categories
Cooking recipes

Browned Mushroom Butter Pasta

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
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Ingredients

Butter8tbsp.
Spaghetti250g
Olive oil, extra virgin1tbsp.
French style breadcrumbs, fresh65g
Garlic, minced3cloves
Cremini mushrooms, thinly sliced65g
Thyme, fresh4sprigs
Parsley leaves, freshly chopped2tbsp.
Kosher saltto taste
Black pepper, freshly groundedto taste

Directions

  1. Cook the pasta in a pot of boiling salted water according to the package instructions and drain well when it is done.
  2. Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs, start stirring until browned and toasted. Season with salt and pepper to your own liking. Set it aside.
  3. Melt butter in the skillet over low heat until it starts to foam. Then, add garlic to the skillet and stir them until fragrant.
  4. Add the mushroom and thyme, continue to stir until the mushroom is tender and browned. Season with salt and pepper, to taste.
  5. Serve the pasta, topped with mushroom-butter mixture and breadcrumbs. Garnished with parsley for that fresh earthly taste, if desired.
Categories
Cooking recipes

Roasted Turkey with Rosemary Orange-Butter

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
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Ingredients

SEASONING :
Butter, softened4tbsp.
Garlic and rosemary, freshly minced1tbsp.
Navel orange zest, minced1
Kosher salt1tsp.
Turkey :
Turkey, whole, thaw if frozen5kg
Navel orange, quartered1
Rosemary and sage1sprigs
Kosher saltto taste
baste :
Butter, melted4tbsp.
Orange juice, fresh60ml
Kosher salt1tbsp.

Directions

  1. Preheat oven to 175°C with rack in the lowest position. Place 2 cups water in the bottom of a roasting pan and set a roasting rack inside.
  2. Mix softened butter, garlic, rosemary, orange zest, and salt in a bowl.
  3. For the turkey, remove giblets and neck from cavity; reserve for gravy. Trim excess fat and skin from turkey, and rinse (inside and out) with cold water. Dry turkey with paper towels.
  4. Tuck wing tips under turkey’s body to secure. Season cavity with salt, and stuff with quartered orange, rosemary sprigs, and sage sprigs.
  5. Transfer turkey to roasting rack. Slide your hand between skin and breast meat at neck to loosen skin.
  6. Insert rosemary-orange butter under the skin, and massage to distribute over entire breast.
  7. Tie legs with kitchen string, then cover roasting pan with heavy-duty foil. Transfer turkey to oven with legs toward the back; roast 2 hours.
  8. Mix orange juice, melted butter and salt in a bowl. Remove turkey from oven and baste with the orange juice mixture; return turkey to oven with breast toward the back. (Cover it with foil if the breast becomes too dark)
  9. Roast turkey, basting every 30 minutes, until a thermometer inserted into the thigh but not touching bone registers 75°C. Remove turkey from oven, tent with foil, and rest 30 minutes before carving.
Categories
Cooking recipes

Chicken and Honey Buttered Waffles

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex UHT Low Fat Milk 1L
Promex Unsalted Butter 250g TIlt_1
Promex UHT
Low Fat Milk 1L
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Ingredients

Butter, softened4tbsp.
Honey2tbsp.
Waffle mix250g
Eggs, large4
Milk100ml
Vegetable oil100ml
Plain bread crumbs120g
Chicken breast cutlets680g
Chunky apple sauce500g
Saltto taste
Pepper, freshly groundedto taste

Directions

  1. Mix the butter and honey in a bowl; set aside.
  2. Preheat the oven to 95°C and place a baking sheet in the middle of the rack. Preheat the waffle iron.
  3. Mix 200g of waffle mix, 2 eggs, milk and 75g of the oil in a bowl. Ladle some of the batter onto the waffle iron and cook the waffle until golden brown, about 5 minutes. Transfer to the oven to keep warm (do not overlap the waffles) and cook the remaining waffles.
  4. Beat the remaining 2 eggs in a small bowl. Place the remaining waffle mix on a plate and the breadcrumbs into another plate. Heat the remaining oil in a large skillet over medium heat.
  5. Season the chicken cutlets with salt and pepper. Dredge each cutlet in dry waffle mix, dip in the beaten eggs, then coat with breadcrumbs.
  6. Working in batches, fry the chicken until browned, about 2 minutes on each side.
  7. Warm the apple sauce in a microwave on high power for about 15 seconds. Divide the chicken cutlets among 4 plates and top with half a waffle, some apple sauce and the honey butter.
Categories
Cooking recipes

Butter Chicken Masala

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex UHT Low Fat Milk 1L
Promex Unsalted Butter 250g TIlt_1
Promex UHT
Low Fat Milk 1L
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Ingredients

Butter1tbsp.
Boneless chicken, cubed500g
Onions, minced2
Tomato, pureed1
Tomato paste or sauce1tbsp.
Garlic, minced1tsp.
Ginger, minced1tsp.
Coriander powder2tsp.
Kashmiri chilli powder1tsp.
Garam masala or chicken masala1tsp.
Kasuri methi / dried fenugreek leaves1large pinch
Milk250ml
Cream or pureed cashew paste, soak and grind cashew nuts3tbsp.
Salt1 ~ 2tsp.
Turmeric powder1/4tsp.
Coriander leaves / cilantrogarnish

Directions

  1. Heat the butter in a pan under medium heat. Add minced onion and stir until brown.
  2. Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.
  3. Pour the pureed tomato and tomato paste into the mix. Stir for 3 to 4 minutes until the mixture bubbles uniformly.
  4. Stir kasuri methi, milk and cubed chicken into the mix. Cover with a lid and cook for 8 to 10 minutes until chicken is soft. Check occasionally and give the curry a stir. Keep the flame on sim.
  5. When the chicken is cooked soft, open the lid and cook for a further 1 to 2 minutes. Gradually add a small amount of water if the gravy is too thick.
  6. When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil.
  7. Season with salt to taste and remove from fire.
  8. Garnish with coriander leaves and serve hot.
Categories
Cooking recipes

Mussels With Garlic Butter

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
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Ingredients

Butter10tbsp.
Fresh mussels, scrubbed de-bearded~ 1.3kg
Shallots, finely chopped127g
Garlic, minced6cloves
Parsley, freshly chopped4tbsp.
Lemon juice, fresh2tbsp.
Lemon peel, grated1tsp.

Directions

  1. Cook the mussels in a large Dutch oven for about 5 minutes or until mussels open while stirring them occasionally.
  2. Drain the mussels but reserve the liquid and move them into a bowl. Discard any closed mussels and cover the bowl with a foil.
  3. Melt butter in the Dutch oven over medium-high heat. Add shallots, garlic and sauté until tender for about 3 minutes.
  4. Add 3 tablespoons of parsley, lemon juice, lemon peel and the reserved liquid from the boiled mussels. Then bring it to boil. Season with pepper to taste.
  5. Drizzle garlic butter over mussels.
  6. Garnish with 1 tablespoon of parsley and serve hot.