8-10 pieces of oreo cookies - remove cream - blended crushed and set aside 1 tablespoon for

garnishing the cake

2-3 tablespoons butter - Melt

Substance B (Layer Cake)

270g cream cheese - room temperature

50 grams of sugar - can reduce a bit, if not like sweet

70g butter - room temperature

2 tablespoons sweetened condensed milk

160ml whipping cream + 1 tsp lemon juice

1 teaspoon vanilla

1 tablespoon gelatin

2 tablespoons boiling water

4-6 pieces of oreo cookies - dipatah 2

how to:

1. Provide for cheese cake pan loose base type. Place the baking paper around the edge of the oil
(baking paper), the aim is quite the cake may be removed. - Maz use 6-inch round pan)

2. Combine ingredients and press A, press into the pan. Enter in box.

3. During glasses bring together the gelatin and boiling water, stir let the gelatin dissolve completely
- maz heat in the microwave for 5 seconds - quicker microwave use gelatin dissolves completely.
Dismiss

4. Rotate the whipped cream with the lemon juice until slightly thick (clue cast wef xtumpah tu la).
Set aside.

5. Rotate cream cheese for a while, then add the sugar, condensed milk and butter. Beat until well
blended and the batter so soft. Add vanilla and beat again.
6. Put gelatin has dissolved and the whipped cream. Turn the mixture.

7. Pour over first quarter last oreo pan, then arrange oreo cookies that have been disrupted. Pour
the batter and spread evenly then sprinkle some crushed oreo (antecedent reserve 1 tablespoon).

8. Pour the dough and place a little bit more about the cookies were broken.

9. Then merged surplus last oreo blended with the remaining cheese mixture and pour all of it into
the pan, smooth the fullest.

10. Closing brass surface (maz cover with a plate JE) and store in the refrigerator for 4-5 hours.

11. Could It tastes follow decorated and ready to serve ... Good Luck ..
 INGREDIENTS
 200 - 300 grams chicken.

1 onion

1 tomato

1 sambar powder

2 cloves

2 sticks of cinnamon

2 cardamom pods

Ginger & garlic paste

3 tsp Garam Masala powder

4 tsp chilli powder

4 red chillies

250 grams Ghee

200 grams cashew nuts

3 tsp coriander powder

1 tsp pepper

Coriander leaves

Mint leaves
1. Debone the chicken thigh and pound the chicken a few times using meat mallet or the
back of your butcher cleaver.

2. Marinate chicken with all the ingredients listed under for marinate, marinate the
chicken for at least 20 minutes, I did mine for 1 hour.

3. Meanwhile, prepare the black pepper sauce, slice and dice the tomato and onion.

4. In a sauce pan, heat up butter and olive oil, add the all purpose flour and quickly
stirring using a whisk, when the flour turn yellowish in color, add sliced onion, continue to
stir until onion turned translucent. 

5. Pour in chicken stock and a little water if you wish to have thinner gravy, stir well and
bring to boil.

6. Season with soy sauce, tomato ketchup and black pepper. Cook until thicken.

7. Heat up a frying pan, drizzle a little oil, place the chicken pieces in the pan. At medium
heat, cook the chicken few minutes each side until the chicken is cooked. Do not over
cook the chicken otherwise it can be too chewy and rubbery.

8. Place the chicken on a serving plate, pour some gravy over it and serve with some
side dishes of your choice.

__________________________________________________________________________________

Heat vegetable oil in a large non-stick pan over high heat.

2.    Add onions and saute for 2 minutes or until soft.

3.    Add Worchestershire sauce, tomato sauce, chicken bouillon, water, sugar,
pepper and simmer over low heat.

4.    Mix 1 teaspoon of corn flour with a little water and stir until it dissolves.

5.    Add corn flour mixture to the sauce and stir ingredients together over low
heat until sauce begins to thicken.

6.    Turn off heat.

7.    Meanwhile, dust some corn flour onto deboned chicken legs. Heat ¼ cup
vegetable oil into another non-stick pan over high heat. Once oil is hot, drop
one chicken leg (skin side down) into the oil and shallow fry for 2-3 minutes.
Flip chicken over and continue shallow frying until chicken is cooked. Remove
chicken and place on absorbent paper. Repeat process for the other deboned
chicken piece.
8.    Place chicken onto a clean plate and pour sauce over the chicken just
before serving.