r/TastyFood

at Kopihut in Kuala Lumpur, Malaysia 🇲🇾

INGREDIENTS
2 ½ cups self rising flour, Sifted and then measured ( I prefer White Lily Flour) Plus more for kneading

1 teaspoon baking powder

1/4 teaspoon white granulated sugar

¼ cup cold vegetable shortening

5 tablespoons (unsalted) frozen butter, Plus extra for brushing biscuits

1 ½ cups cold buttermilk

INSTRUCTIONS
Preheat the oven to 450 degrees.

In a large bowl, sift together flour, baking powder and sugar.

Cut in cold shortening with a pastry cutter until crumbs are the size of  peas.

Grate in frozen butter, tossing gently with shortening and flour.

Stir in buttermilk until the dough is wet and sticky ( Be careful not to over stir). 

Generously flour your hands and work surface. 

Gently turn dough out onto the floured surface.  

Sprinkle a small amount of flour on the dough and your hands. With a gentle touch pat the dough out with your hands into a 1-inch thick rectangle. Very, very gently fold dough over like an envelope. Fold 3 times. This is what makes the flaky layers. ( Note: Be sure to do the folding with a gentle hand. Overworking the dough will make tough biscuits.)  

Dip the biscuit cutter into flour and cut into flour and cut into round circles. ( Do not twist the cutter.) Gently shape the dough scraps into a ball ( usually the last two biscuits are made from the scraps) and cut with the biscuit cutter. ( You should have a total of eight biscuits or more if you use a smaller biscuit cutter.)

Place biscuits on a baking pan lined with parchment paper or a well greased or buttered iron skillet. ( I like to bake my biscuits in an iron skillet. I melt two tablespoon of butter and pour in the skillet before placing the biscuits in the skillet. The butter gives the bottom of the biscuits a nice brown buttery crust.)

Place biscuits in the pan with the sides touching. (Sides touching makes the biscuits rise higher and gives you a softer biscuit.) If you like your biscuits crisper, place them 1-inch apart.

Brush biscuits with melted butter.

Bake in the preheated oven for 12 to 14 minutes or until tops are golden brown.

Remove from the oven and brush with melted butter.

Serve warm and enjoy!

Let me know if you have questions about biscuit making!

Guys please honest opinion. Would you eat it?

Try to make it in Slow cooker it was so good

Recipe : Beef Shell Pasta Skillet Recipe

Creamy cucumber, tomato & Vidalia onion salad we’ve made every Southern summer,  I can remember. 

This is one of those simple summer dishes that showed up at just about every meal growing up right alongside grilled chicken, barbecue, or Sunday lunch after church.

It doesn’t look like much, but cold out of the fridge on a hot day, it’s hard to beat.

We always made it with cucumbers, ripe tomatoes, and a good sweet Vidalia onion. The creamy dressing pulls everything together, and after it chills a bit, the flavors just settle into something really special.

Here’s the way I still make it:

Servings: about 6

Prep time: 15 minutes (plus chill time if you have it)

Ingredients:

1 large English cucumber (or 2 small homegrown), peeled or partially peeled and thinly sliced

3 medium ripe tomatoes, cut into wedges

1 large Vidalia onion, thinly sliced (about 1 cup)

½ cup mayonnaise (we always used Duke’s)

2 tablespoons sour cream

1 tablespoon apple cider vinegar

1 teaspoon sugar

½ teaspoon salt

¼–½ teaspoon freshly ground black pepper

2 tablespoons fresh dill (optional)

How to make it:

In a large bowl, combine cucumbers, tomatoes, and sliced onion.

In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.

Pour the dressing over the vegetables and gently toss until everything is coated.

Stir in fresh dill if you’re using it.

Chill for about 30 minutes if you can—it’s even better once it’s cold, but it’s good right away too.

It won’t last long once it hits the table.

Curious, do y’all make yours more sweet or more tangy?

I’ve written out a more detailed version with a few extra tips if anybody wants it.

Pork and potatoes, so much potential. With Gochujang sitting in the fridge, I was convinced to make something slightly spicy and sweet.

This marinade uses simple pantry staples, but it always delivers big flavour.

It’s definitely worth a try! and even better served with rice.

One of my favorite cakes! You are in for a treat if you have never experienced eating a strawberry cake. My daughter always requests this cake for her birthday. It’s her favorite. Her birthday is this month so I’ll be making another one again soon. We enjoy strawberry cake all though the month of May. It makes a perfect cake for Mother’s Day, showers, luncheons or any special occasion.
INGREDIENTS
Cake
1 (18.25-ounce) box white cake mix

1 (3-ounce) package strawberry flavored gelatin

1 cup vegetable oil

4 large eggs, separated

½ cup of strawberry puree (you can puree fresh or frozen strawberries)

¼ cup strawberry juice Note: If using fresh strawberries, gently press strawberries until they release 1/4 cup of juice)

¼ cup whole milk

1 teaspoon vanilla extract

Strawberry Cream Cheese Frosting
½ cup (1stick butter), softened

1 (8-ounce) package cream cheese, softened

6 cups confectioner’s sugar, sifted

¼ cup heavy whipping cream

½ cup strawberry puree

1 to 2 drop red food coloring (optional)

INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease and flour 3 8 or 9-inch round cake pans. (Tip: For cake layers not to stick to pans, after greasing pans place a small circle of wax paper or parchment paper in the center of each cake pan.)

In a large mixing bowl, add cake mix, dry gelatin, and oil. Beat UNTILL just blended.

In a separate bowl, beat egg whites until stiff and set aside in the refrigerator.

Beat egg yolks in a separate bowl and add them to the cake mix mixture. Beat just enough to mix well. Sir in ½ cup pureed strawberries, strawberry juice, milk and vanilla. (Stir do not beat)

Fold in stiffly beaten egg whites. Pour into the prepared cake pans and bake for 16 to 18 minutes or until done. (Be careful not to over bake) cool cake completely before frosting.

To make the Frosting, cream butter and cream cheese until light and fluffy. Add 3 cups confectioners’ sugar and ¼ cup heavy cream. Continue to beat; add the remaining 3 cups of confectioners’ sugar, vanilla beat until smooth and creamy. Stir in the strawberry puree and a few drops of red food coloring.

I have more tips on this recipe if you want them.
#strawberrycake

This Amish pasta salad is one of our most popular recipes because it is delicious.
Recipe : Amish pasta salad recipe

This muffin turned out way better than I expected. I didn’t think much of it when I started baking, but the result completely surprised me.

The mozzarella adds a crispy, chewy layer on the outside, while the inside stays soft and moist like a perfect muffin. Highly recommend giving this a try!

Sometimes you just crave something crispy, spicy, and cheesy 🤣

Marinate the chicken in buttermilk, SPPOG, cumin, & chili powder while soaking the potato wedges in cold water.

In a separate bowl mix 2:1 flour:cornstarch, seasoned the same as the buttermilk, then mix some of the buttermilk in until it gets flakey/chunky.

Drain excess marinade off the chicken then coat and rack to dry out before frying. Drain and pat dry the potato wedges, dip into the buttermilk mix, then flour, and also rack before frying.

Fry the chicken then top w/ sauce, cheese, & broil until cheese melts while frying the wedges, I also fried up some slices of mozzarella 🤣

For the tomato sauce...1 can san marzano, 2 cans fire roasted diced, 1 head of garlic, 1 shallot, 1/2lb chouriço (this is a spicy smoked Portuguese sausage similar to chorizo but with a better taste, don't confuse them 😅), a couple bay leaves, 1/2 can chipotles in adobo sauce, oregano/basil/parsley/scallions/thyme/salt/pepper to taste...cover and simmer until the san marzano tomatoes squish apart with a wooden spoon. Adjust the kick to your liking with the other 1/2 can of chipotles in adobo sauce and crushed red pepper flakes.

For the wedge dipping sauce..this is something I usually have already made in the fridge, great for sandwiches or whatever...

1/2c mayo

1/2c sour cream

1tbsp dijon

1tsp worcestershire

1/2tbsp lemon juice

1/2tbsp pickle juice

1/2tsp salt

1/2tsp pepper

1tsp onion powder

1tsp garlic powder

1/2tsp dill

Mix & adjust to taste