Tag Archives: BUTTER

Rock Fish in Butter Ponzu Sauce Recipe

Pan-fried fish fillet is my family favorite dish. Whenever I make pan-fried fish dishes like Chinese pan fried fish with soy sauce, soy bean paste fish, or pan fried fish with Thai sweet chili sauce, I can be sure that the dish will be devoured in no time at all.

Today, I am going to share another of my favorite and easy to make pan fried fish dish, rock fish in butter ponzu sauce.

Rock Fish in Butter Ponzu Sauce

Homemade Ponzu Sauce

You can buy ready made ponzu sauce from most Asian groceries, but you can also make it easily at home from soy sauce, dashi stock, yuzu juice (or lemon juice), rice vinegar, and mirin.

My easy to remember ratio for a homemade ponzu sauce is this:

Just mix all the ingredients together to make home-made ponzu sauce.

Rock Fish in Butter Ponzu Sauce

Rock Fish in Butter Ponzu Sauce

How to pan fry fish fillet and prepare the ponzu sauce

Here is how to pan fry our rock fish fillets:

  1. Pat dry rock fish fillets (or any kind of white fish fillet of your choice, such as cod, sea bream, tilapia), sprinkle with salt and pepper, and dust with all-purpose flour.
  2. Heat a frying pan over medium heat. Once the pan is hot, add oil, and swirl.
  3. Add fish fillets to the hot frying pan. Let the fish fillets sit on the frying pan until the edges look golden brown.
  4. Try to give the fillets a gentle nudge. If the fillets do not stick and can be moved around easily, flip to the other side. Again, just let the fillets sit on the pan until they self release.
  5. Remove the pan-fried fillets from the frying pan and set aside.

Next, prepare the sauce by boiling together 2:1 ratio of ponzu sauce and butter. For a 500 gram total of fish fillet, you will need

  • 4 tablespoon ponzu sauce and
  • 2 tablespoon butter.

Once the sauce boils, return the fish fillet into the sauce and simmer for 1 minute and the dish is done! Super simple no? You can dress the dish up with a simple salad and garnish with thinly sliced scallions. This goes really well with steamed white rice.

Untuk info lebih lanjut,
klik disini

Oven Baked Garlic Butter Naan Bread Recipe

Several posts ago I shared my stove top naan bread recipe. Real naan bread is made in a tandoor, which I am sure almost no one has it at home. The next best tool is to use oven at a very high heat to make this oven baked garlic butter naan bread. If you love naan, please give this easy recipe a try 🙂 If you don’t like garlic in your naan, just take the garlic out and follow the rest of the recipe as is.

Oven Baked Garlic Butter Naan Bread

No Egg in Naan

When I posted my original stove top naan bread recipe, some of my Indian blogger friends gently pointed out that most people don’t use egg in their naan. Once I receive enough sage advices from my more expert friends, I present to you this updated recipe. This time around, no egg!

Oven Baked Garlic Butter Naan Bread

Oven Baked Garlic Butter Naan Bread

More Garlic or No Garlic

Do you prefer garlicky bread? If you are like me who love garlic in their bread, and don’t mind having a bit of garlic breath after a meal, feel free to add up to 2 cloves of grated garlic. 1 clove of garlic is just enough to give you a hint of garlic in your bread. If you hate garlic, just don’t use any in your naan dough. Regardless of how many cloves of garlic to use, your bread should come out beautifully.

Oven Baked Garlic Butter Naan Bread

Oven Baked Garlic Butter Naan Bread

Untuk info lebih lanjut,
klik disini

Mrs Ng Old Fashioned Butter Cake Recipe

Mrs Ng Old Fashioned Butter Cake

Butter cake is like a blank canvas. It tastes great when well made, and it can be dressed up with a simple whipped cream, fresh berries, your favorite fruit preserves, and all the way to frosting if need be.

This Mrs. Ng version is a good one and has been shared around.

I played with the original recipe a bit so I can adapt it to use only all-purpose flour instead of self-raising flour. So I present to you my version of Mrs. Ng old fashioned butter cake.

Ingredients

If you bake at all, then you will notice my recipe for this butter cake calls for very basic ingredients. You need all-purpose flour, baking powder, salt, sugar, egg, butter, milk, and vanilla. Easy right?

For the egg yolk batter, you will need:

  • 180 gram (~ 1 1/2 cup) all-purpose flour
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 stick (16 tablespoon/230 gram) unsalted butter, softened at room temperature (not melted!)
  • 150 gram sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks, from large-size eggs
  • 1/4 cup milk

And for the egg white batter (meringue), you will need:

  • 4 egg whites, from large-size eggs
  • 50 gram sugar

Can I use self-rising flour and salted butter?

If you want to use self-rising flour AND salted butter, replace the first four ingredients for the egg yolk batter with:

  • 200 gram (~ 1 3/4 cup) self-rising flour
  • 2 stick (16 tablespoon/230 gram) salted butter

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour too. The texture of your cake will be lighter and slightly closer to a sponge cake instead of a butter cake. It will still be delicious.

Tools

And as for tools, an electric mixer helps tremendously. Even after so many years of baking, I only own a hand-held electric mixer, so never ever be discourage from baking and assume you need an expensive stand mixer to create marvelous and delicious baked goods.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

Step-by-step to prepare the cake batter

1. Egg yolk batter

Whisk together all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter and 150-gram sugar until pale and fluffy with medium speed. It usually takes about 7-8 minutes.

Add vanilla extract and egg yolks, one at a time, and beat well with each addition. Usually around 30 seconds per egg yolk.

Next, lower the speed. I usually set the speed to the lowest setting. Alternatively, add half of flour and half of milk, beat well with each addition, until all flour and milk are incorporated. Stop immediately once all the flour is incorporated and you no longer see streaks of flour. We don’t want to over-cream the batter.

2. Egg white batter

In another large mixing bowl, whisk egg whites until foamy, then add 50-gram sugar in 3 batches. Continue whisking until stiff peak.

3. Combine both batters

Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don’t destroy all the air bubbles from the egg whites.

Now the cake batter is ready. Pour into a prepared cake pan and bake in the preheated oven.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

To line or not to line the cake pan

I always line my cake pan with parchment paper since it helps tremendously when removing the cake from the pan.

If you don’t want to line the entire pan, I highly recommend lining just the base of the pan and grease the sides well.

The last thing any baker wants is to get a super pretty cake in the pan, and then the cake becomes not so pretty simply because it sticks to the pan!

Serving the cake: simple is best

So how do I enjoy my old fashioned butter cake? Why plain of course! With a cup of a very strong black coffee, thank you.

When I was still a little kid, our birthday cakes are usually a butter cake, sliced in two halves, and dressed with buttercream frosting. So if you want to go that route and bake a birthday cake for someone, I am sure it will be well received 🙂

Creating new flavors based on this basic butter cake

1. Pandan butter cake

If you love pandan and have access to fresh/frozen pandan leaves, you may want to try my pandan coconut butter cake recipe. It is also a butter cake but using real pandan extract and bake with a water bath method. It has a pretty natural green color and has a strong fragrance of pandan and coconut.

2. Orange butter cake

For an orange-flavored butter cake, use 1⁄4 cup of orange juice instead of 1⁄4 cup of milk and the zest of 1 orange instead of 1 teaspoon of vanilla extract. Additionally, add a teaspoon of orange extract or 1⁄8 teaspoon of orange oil for an intense orange cake.

3. Chocolate butter cake

For a chocolate butter cake, remove 30 grams from 180 grams of all-purpose flour and replace it with 30 grams of cocoa powder and use 17 tablespoons/250 grams of unsalted butter instead of 16 tablespoons/230 grams. Optionally, add a teaspoon of espresso powder to amplify the intensity of the chocolate flavor.

4. Coffee butter cake

For a coffee butter cake, mix a tablespoon of instant coffee powder with a tablespoon of hot milk/hot water to create a paste and mix it with the 1⁄4 cup of milk from the original recipe. Optionally, add a teaspoon of espresso powder to amp up the coffee flavor.

5. Marble butter cake

For a marble butter cake, use 17 tablespoons/250 grams of unsalted butter instead of 16 tablespoons/230 grams for the egg yolk batter. Transfer 1/3 portion of the egg yolk batter to a separate mixing bowl, and add 10 grams of cocoa powder and stir/fold.

Prepare the egg white batter as is, but fold 1/3 portion of egg white batter to the chocolate batter, and the remaining 2/3 portion of egg white batter to the plain (original) batter. Pour these two batters into your cake pan to create a marble pattern.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

Troubleshooting tips

1. Help! My cake is dense, greasy, heavy, and/or soggy.

Please make sure that the butter is soft and at room temperature. You should be able to make an indentation on the butter with your finger and it will hold its shape.

If you can’t make an indentation, the butter is still too cold/hard. If the indentation loses its shape or even become runny, the butter is too warm/soft.

Butter that is too cold/hard won’t capture enough air when you beat it with sugar resulting in a dense and heavy cake. On the other hand, butter that is too warm/soft won’t be able to hold on to the air when you beat it with sugar and the cake will become heavy, greasy, and soggy.

2. Help! My cake is almost perfect but it has some dense gluey spots/streaks in several places.

This is most likely due to over-creaming the batter. Please set your mixer to medium speed when you beat together sugar, butter, and eggs. Then set it to a slower speed, or use a spatula, when you start adding flour to the batter.

Also, be sure to immediately stop mixing once you no longer see flour streaks. Even after you set the speed to low, or using a spatula to add the flour, you can still risk over-mixing and end up with a cake with gluey streaks.

3. Help! My cake was perfect when it just came out from the oven, but the edges shrunk once it cooled down.

If the cake is perfect in the oven and only starts to shrink around the edges after cooling it, you are probably cooling the cake in its pan for too long before removing.

The pan retains the heat from the oven, and this heat bakes the sides further and causes them to shrink. It is best to cool the cake for only 10-15 minutes in the pan before gently removing it from the pan and cool completely on a wire rack afterward.

Untuk info lebih lanjut,
klik disini

Brown Butter Honey Sweet Potato Bread Recipe

Fall is when my kitchen is stocked with sweet potatoes and all sort of squashes, and I have a very delicious sweet potato bread recipe for you today. If you have some sweet potato at home, you must give this brown butter honey sweet potato bread a try. Forgive the literal name of this bread, it is quite a mouthful I admit, but I guarantee you and everyone you serve will enjoy every single bite of this bread.

Brown Butter Honey Sweet Potato Bread.

Mashed/pureed sweet potato

Start by making a batch of mashed/pureed sweet potato. For this recipe, even one sweet potato should yield more than enough puree for one batch of this recipe.

After making this bread for a while, I think my average is 1 sweet potato = 2 batches of this bread.

If you are making this for a family/friend gathering, you may very well need to prepare two batches anyway since everyone will want a second serving! If you want a shortcut, you can also use canned sweet potato puree. 😀

Brown Butter Honey Sweet Potato Bread.

Brown Butter Honey Sweet Potato Bread.

Plain vs. sweet red bean paste filling

Maybe because I am Asian, I am very fond of sweet red bean paste. I have this crazy unexplainable tick to always stock my fridge with some red bean paste.

If sweet red bean paste is not your favorite food, feel free to omit. This bread is still super lovely and super yummy even when plain!

If you are like me, then you can either make ahead some sweet red bean paste, or just buy some koshi-an.

Brown Butter Honey Sweet Potato Bread.

Brown Butter Honey Sweet Potato Bread.

Brown butter

The last key ingredient for this bread is the brown butter.

No you cannot buy brown butter in the grocery. You need to make this at home, and it is a very simple process.

Basically you heat some unsalted butter in a small sauce pot on medium (or low-medium) heat until it turns into golden toffee brown color.

This extremely easy step transforms regular butter into brown butter, which tastes amazing compared to regular butter.

Of course, using brown butter will make your bread extra special, perfect for all those special occasions where you will want to serve this bread.

Brown Butter Honey Sweet Potato Bread.

Brown Butter Honey Sweet Potato Bread.

Untuk info lebih lanjut,
klik disini

Oatmeal Cereal Butter Prawns Recipe

When I was still living in Indonesia, there is always a big family gathering from my husband’s side of the family for the big Chinese New Year Eve dinner feast, and cereal butter prawns is a dish that appears every year without fail. Since Chinese New Year is coming up, I am recreating this beloved family dish with what I can find easily in the United States using oatmeals.

Oatmeal Cereal Butter Prawns

Crispy oatmeal topping, definitely not soggy!

In Asia, if you want to make the cereal portion of this dish, you start by buying Nestum cereal. If you try really hard, you may spot Nestum cereal in some random supermarket in the United States. But let’s just say it is not something easy to find compared to oatmeals, which leads me to creating this recipe.

First things first, don’t just simply substitute nestum cereal with oatmeals. It is not going to be delicious since you end up with soggy toppings! But after a bit of tinkering, I am proud to say that this version of oatmeals topping works!

It’s crispy and most definitely not soggy. If you need some cereal butter prawns in your life and there is no Nestum cereal around, this recipe is definitely going to make you very happy. Plus, oatmeals are way healthier than Nestum cereal. 😀

Oatmeal Cereal Butter Prawns

Oatmeal Cereal Butter Prawns

Let’s bake up some crispy oatmeal topping

The trick to create this crispy oatmeal topping is by baking. You will need:

  • 1 cup of old fashioned oatmeals,
  • mix with 3 tablespoon of melted butter, and
  • 1 tablespoon of brown sugar.

Spread evenly in a baking sheet (I use a half-sheet pan), and bake in preheated oven of 180 Celsius (350 Fahrenheit) for 10 minutes, stirring half way. Once it has finished baking, remove the oatmeals from the oven and set aside to cool, then add:

  • 1 teaspoon salt
  • 1 tablespoon milk powder

Stir so everything is evenly mixed. And we have our lovely and delicious crispy oatmeal topping.

This topping is so good I have to stop myself from “testing”. I could have finished the whole thing myself and won’t have any left to make the cereal butter prawns! Next time, bake two batches, and eat one batch as snack. Incidentally, these are great with yogurt and ice cream too! 😍

Oatmeal Cereal Butter Prawns

Oatmeal Cereal Butter Prawns

Curry leaves

The next key ingredient for making cereal butter prawns is some fresh curry leaves. This is not something you find easily in your regular grocery store. Even my regular Asian market doesn’t have this since it mainly sells East and Southeast Asian ingredients. I had to visit a Middle Eastern/Indian market to find some fresh curry leaves. I notice that Amazon has some fresh curry leaves, so I guess there is always that option if you want to give it a try. Once you have everything, you are good to go. Here is a really zoomed-in shot to admire the crispy oatmeal topping. 😀

Oatmeal Cereal Butter Prawns

Oatmeal Cereal Butter Prawns

Untuk info lebih lanjut,
klik disini

Pandan Coconut Butter Cake Recipe

The combination of pandan leaves and coconut milk immediately transports me back to Indonesia as I munch on this lovely pandan coconut butter cake accompanied by ice tea, jasmine of course, so I can pretend to have a wonderful tea time in the tropics.

The green color comes from pandan leaves, and before you ask, I have no idea what the equivalent would be if using pandan essence instead of 100% natural pandan extract from pandan leaves.

To ensure that your natural pandan extract looks as green as possible, try to use only the top part of pandan leaves where they are all green. But even if your cake doesn’t end up looking as green as you like, you still have the peace of mind that the coloring is all-natural instead of using green dye.

Ingredients to prepare pandan coconut butter cake.

Make pandan extract from fresh/frozen pandan leaves

Whenever I prepare a pandan dessert, I make my own pandan extract from fresh/frozen pandan leaves. To achieve the green color for this cake, I use:

  • 50 gram pandan leaves, use the green part of the leaves only
  • 100 ml water

Simply cut the leaves into thin strips with a pair of scissors and blend them with water in a blender until the leaves are completely pulverized. Squeeze to obtain about 75 ml of pandan extract.

If your leaves don’t look very green, you may want to increase the amount up to 75 grams just to be sure that you will get a green cake.

Can I use store-bought pandan extract?

If you cannot find fresh/frozen pandan leaves and want to use store-bought pandan extract instead, use 1 teaspoon of store-bought pandan extract and add 75 ml of either water, milk, or coconut milk.

If you need a recommendation for a store-bought pandan extract, then all I will say is that most Indonesians use Koepoe-Koepoe pandan extract, but seriously, the real deal is simply so much better.

Personally, I would rather bake a regular butter cake instead of using store-bought extract.

Step-by-step guide to prepare pandan coconut butter cake batter: (1) Make pandan extract. (2) Prepare meringue batter and pandan egg yolk batter. (3) Fold meringue into pandan egg yolk batter. (4) Pour batter into a greased and lined 8 inch square pan.

Step-by-step guide to prepare pandan coconut butter cake batter: (1) Make pandan extract. (2) Prepare meringue batter and pandan egg yolk batter. (3) Fold meringue into pandan egg yolk batter. (4) Pour batter into a greased and lined 8 inch square pan.

Prepare the batter

Once my pandan extract is ready, I usually do the following:

  1. Grease and line my 8-inch square cake pan. You can use either a 2″ tall pan or a 3″ tall pan. Be sure that your parchment paper overhangs the pan so you can easily grab the extra paper to remove the cake later on.
  2. Preheat the oven to 160 Celsius (320 Fahrenheit).
  3. Boil a pot of hot water to fill a baking tray for steam bake (bain-marie).

Once everything is done, it is time to prepare the cake batter:

  1. Meringue batter: Whisk egg whites until foamy, then add vinegar or cream of tartar and whisk until pale, then gradually add sugar and continue whisking until medium peak. Set this aside.
  2. Egg yolk batter: Beat egg yolks and sugar until pale, then add melted butter, coconut cream, and pandan extract. Beat until well mixed. Sift in cake flour, baking powder, and salt. Beat on lower speed just until well mixed.
  3. Fold the meringue into egg yolk batter in 3 batches. Use either a balloon whisk or a spatula for this.
  4. Pour the batter into the prepared cake pan. Tap to remove air bubbles.
Wait until the cake is completely cooled before cutting into serving slices.

Wait until the cake is completely cooled before cutting into serving slices.

Baking the butter cake with a water bath method

For a super smooth cake, I usually bake the cake with a bain-marie method or a water bath method. Here is what I do:

  1. Position one oven rack at the bottom and one oven rack in the middle.
  2. Place a baking tray at the bottom and filled the tray with hot water.
  3. Place the cake pan at the middle rack.
  4. Bake until the cake is fully cooked and the top is golden brown. This usually takes about 1 hour and 30 minutes.

Once the cake is done, remove from the oven and gently remove the cake by grabbing the overhanging parchment paper. Cool completely on a wire rack. Once the cake is completely cool, slice it into 9 to 16 squares. I usually do 16 squares since a butter cake can be quite rich. I hope you will love this cake as much as I do. 🙂

Pandan coconut butter cake.

Pandan coconut butter cake.

Other pandan recipes you may want to try

If you love pandan, whether the color, or the flavor, or both, you may want to give my other pandan recipes a try:

And again, if you love a good butter cake and you don’t have pandan leaves, please give my Mrs. Ng old fashioned butter cake recipe a try, I promise you won’t be disappointed. 🙂

Untuk info lebih lanjut,
klik disini

Butter Soy Sauce Spaghetti Squash Stir-Fry Recipe

Butter Soy Sauce Spaghetti Squash Stir-Fry.

I have never seen a spaghetti squash before coming to the United States, but I am a big fan of butter soy sauce stir-fry, and roasted spaghetti squash is perfect for a butter soy sauce dish.

Spaghetti squash gets its name because once you cook it, the meat turns into spaghetti-like strands. If you are on a no-carb diet, this squash can fool you into thinking that you are eating spaghetti and not vegetables.

Once you try this recipe and decide that you love a spaghetti squash dish, you can always follow my recipe up to the roasting part. Then use the roasted spaghetti squash to prepare other recipes.

Ingredients for butter soy sauce spaghetti squash stir-fry: spaghetti squash, butter, soy sauce, bacon, garlic, mushroom, scallions, salt, and pepper.

Ingredients for butter soy sauce spaghetti squash stir-fry: spaghetti squash, butter, soy sauce, bacon, garlic, mushroom, scallions, salt, and pepper.

Ingredients for butter soy sauce spaghetti squash stir-fry

To prepare roasted spaghetti squash, we will need spaghetti squash, olive oil, salt, and pepper.

Spaghetti squash weighs between 4 to 8 lbs or 1.8 to 3.6 kg. The squash I use to prepare this recipe weighs about 2 kg (or 4.5 lb), so depends on your squash, you may need to increase or decrease the amount of salt and pepper to suit your taste.

For the butter soy sauce stir-fry, we will need butter, bacon, mushroom, garlic, soy sauce, scallions, salt, pepper, and optionally, chili flakes.

Again, if your squash is heavier than the one I use, feel free to increase the amount of salt, pepper, or even soy sauce to suit your taste.

(Left) Raw spaghetti squash, halved, seeds removed, drizzled with olive oil, and sprinkled with salt and pepper. (Right) Oven-roasted spaghetti squash, use a fork to scrape the strands.

(Left) Raw spaghetti squash, halved, seeds removed, drizzled with olive oil, and sprinkled with salt and pepper. (Right) Oven-roasted spaghetti squash, use a fork to scrape the strands.

How to roast a spaghetti squash

Preheat oven to 200 Celsius (400 Fahrenheit). Cut the spaghetti squash into two, remove the seeds, brush with olive oil, and sprinkle with salt and pepper. Roast for 40 minutes, turning halfway until the squash is soft.

TIPS: You can cut the squash into two halves on the long side (from pole to pole) or the short side (around its equator). Know that the strands run around the equator, so if you want longer strands, cut it around its equator as I do.

Once the squash is cool enough to handle, use a fork to scrape the strands. I find it easier to work from the outside toward the center. Reserve the spaghetti squash strands and discard the skin.

(1) Melt butter and fry bacon. (2) Sauté mushrooms and garlic. (3) Add roasted spaghetti squash. (4) Season with soy sauce, salt, pepper, and chili flakes (if using).

(1) Melt butter and fry bacon. (2) Sauté mushrooms and garlic. (3) Add roasted spaghetti squash. (4) Season with soy sauce, salt, pepper, and chili flakes (if using).

How to prepare butter soy sauce stir-fry

1. Fry bacon

Melt butter in a large frying pan over medium heat. Add bacon and fry until it starts to crisp.

2. Sauté mushrooms and garlic

Add mushrooms into the frying pan, sauté until they wilt and the liquid is almost dry. Add garlic and fry for 30 seconds, or until fragrant.

3. Add spaghetti squash and seasonings

Add reserved spaghetti squash strands to the pan, along with soy sauce, salt, pepper, and chili flakes (if using). Mix well, and continue stirring until the squash has absorbed all the liquid.

4. Add scallions

Add the scallions and toss gently to mix. Turn off the heat, transfer to a serving plate, and serve immediately.

Butter Soy Sauce Spaghetti Squash Stir-Fry.

Butter Soy Sauce Spaghetti Squash Stir-Fry.

Untuk info lebih lanjut,
klik disini

[RECIPE] Homemade GARLIC BUTTER | ANAKJAJAN.COM

Creamy buttery silky smooth garlic butter, we’re going to share the recipe here and tips on how to make it. It is super easy and tasty.


Ingredients:
• 200gr butter (we’re using salted butter)
• 80gr garlic
• [Optional] Parsley (chopped fresh or dried)


How to make:
[Alternative 1 using whole garlic with skin]
– Bake whole garlic in preheated oven 180°C for 30 mins (or with airfryer 180°C for 15-20 mins).
– Slice half, squeeze out the garlic, and remove the skin

[Alternative 2 using peeled garlic]
– Wrap garlic with aluminium foil and bake in preheated oven 180°C for 30 mins (or with airfryer 180°C for 15-20 mins)

– Mash the baked garlic with fork until smooth and let it cool
– Add butter and whip it together with garlic
– Optional add parsley, mix it well
– Garlic butter is ready


Storing tips:
You can wrap the butter with baking paper or put it in ice cube tray. Let it cool and divide it into small portion so it’s easier to use later. You HAVE to keep garlic butter in the refrigerator inside airtight container.


How long homemade garlic butter can last?
It can last up to 2 weeks inside the fridge. But if you put it in the freezer it can last up to 1year!


Thanks to baking process, the garlic aroma has become very mellow and not too overpowering, it compliments the mellow aroma from butter. You’ll get amazing smooth soft texture that’s irresistibly delicious.

You can enjoy it as simple as spreading it on top of a slice of bread, or using it to make delicious toast creation for example garlic butter egg toast.

You can use it to cook egg, steak or teppanyaki too. Give it a try and let us know what to you think about it? Have fun experimenting in the kitchen!

Follow @AnakJajan for latest update:
A N A K J A J A N
INSTAGRAM | TWITTER | FACEBOOK| YOUTUBE

Untuk info lebih lanjut,
klik disini