Ingredients:
½ cup (100 grams) granulated sugar
½ cup (120 grams) firmly packed light brown sugar — palm sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1¼ cups (175 grams) all-purpose flour
¼ teaspoon salt
1½ cups (200 grams) semisweet chocolate chips
1 cup(130 grams) walnuts, peanuts, cashew nuts or pecans, toasted and chopped
Directions:
- Adjust the oven rack to the top 1/3 of the oven and preheat to 300 °F (150 °C). Line three baking sheets with parchment paper.
- Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
- Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
- Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. - Store at room temperature in an airtight container for up to 3 days.
Make about 20 cookies.
[source : 101cookbooks.com]
Ingredients:
1 whole chicken, cut into 8 pieces or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
1 tbsp kaffir lime juice
2 tbsp cooking oil
1 tsp salt
1 tsp sugar
5 eggs white, beaten
Grind into a paste [seasoning mixture]:
3 cloves garlic
3 candlenuts, toasted
1 tsp coriander, toasted
1 cm fresh ginger
3 tsp chilli powder, optional
1 tsp white pepper powder
Coating Mix:
200 gr all purpose flour
20 gr cornstarch
20 gr rice flour
1 tsp baking soda
1/8 tsp coriander powder
1/8 tspnutmeg coriander
1 tsp salt
1/2 tsp white pepper powder
1 tsp chilli powder, optional
Directions:
1. Marinate chicken pieces in lime juice for about 1 hour.
2. Heat the oil and stir fry seasoning mixture until fragrant and well cooked. Add in salt and sugar, stir evenly.
3. Add in chicken pieces, stir well. Cover the pan and reduce the heat to low and cook until hydrated. Let it cool.
4. In another bowl, mix together the flour, cornstarch, rice flour, baking soda, coriander, nutmeg, salt, chilli powder and pepper.
5. Dip each piece of chicken into eggs white, then roll chicken in flour mixture until well coated. Repeat this process until all the chicken pieces have been coated. Store in an air-tight container. Refrigerate for at least 1 hour or overnight.
6. Heat oil in a large skillet over medium heat. Add the chicken and fry until golden brown on all sides.
Indonesian version click here
