Recipe Buffalo Chicken

1) Marinate the chicken with garlic, ginger, turmeric , salt, white pepper for about 15 minutes or more.

2) Cooked the chicken using happy call , close the lid. cook on medium fire untill the chicken cooked.

3 - 5 ) Push chicken aside and remove as much oil as possible. 

6) Fry one big onion until tender.

7) Add 8 tbs tomato sauce, 2 tbs sweet soya sauce, 1/2 tsp chicken stock powder, 1 tbs sugar , 1/2 tsp white papper powder and 1 tbs of butter.

8) Stir well the sauce after that mixed it with the chicken, stir well until all the chicken coated with the sauce.

Potato Chip Cookies

Ingredients

 2 sticks unsalted butter, softened
 3/4 cup packed light-brown sugar
 3/4 cup granulated sugar
 1 teaspoon pure vanilla extract
 2 large eggs
 2 1/4 cups all-purpose flour
 1 teaspoon baking soda
 3/4 teaspoon coarse salt
 4 cups coarsely crushed salted potato chips (about 10 ounces), divided
 1 cup pecans, toasted and coarsely chopped

Directions

1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

3. Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.

Pineapple Beer Chicken

Saw this recipe on the facebook page i frequent HappyCall Group

• Chicken thigh season for few hours (Light sauce, dark sauce, sesame oil, hua tiao (Chinese wine), pepper n corn flour)
• 1 large onion
• 1 large potato
• Half can pineapple rings
• 1 can of beer
• Keep pineapple juice for flavoring (add if you like it sweet)

1. Pan fry chicken, onion & potato
2. Lay out ingredients in pan
3. Cover with pineapple ring
4. Pour in beer
5. 5. Pour in pineapple juice
6. 6. Cook on high heat 10min, then turn to low heat 15min

Cinnamon Crunch Cobblestone Muffins

From Food Snots

Ingredients



For the Dough:

• 4 eggs
• 1 cup granulated sugar
• 1 tsp kosher salt
• 2 cup skim milk, warmed
• 4 oz butter, melted
• 7 cup flour, divided
• 2 pkg (0.25oz each) quick rise yeast

For Coating

• 1/4 cup pecan halves, chopped
• 2/3 cup sugar
• 1 tablespoon cinnamon
• 1/3 cup butter of margarine, melted, divided
• 1 tablespoon all-pupose flour

Directions

• In large mixing bowl,  mix together yeast with warmed milk. Add in the eggs, sugar and salt. Continue to mix in the melted butter and 3 cups flour. Add remaining flour until combined, trying not to over mix. Turn dough out into a greased bowl, cover and let rise until doubled in size.

• Line large muffin cups with liners or parchment paper.

• Preheat oven to 375 degrees. Combine pecans, sugar and cinnamon in a small bowl, mix well.

• Separate rolls; cut each roll into six pieces using pizza cutter.

• Place half of the dough pieces and 2 tablespoons of the butter in medium bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Divide dough pieces evenly among six muffin cups. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.

• Add flour to remaining sugar mixture; add remaining butter and mix until crumbly.

• Place a small spoonful scoop of crumb topping over each muffin.

• Bake 15-20 minutes or until muffins are deep golden brown. Remove from oven. Cool in pan 5 minutes.