Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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My tips and tricks on successful macaron & recipe

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I've had many more failures on macaron,that whole batch came in a waste. Sometimes shells are cracked,have no feet or skirt, not smooth or overlooked. My experience on making successful macaron is all about a little care,attention and learning too.
After some research on making successful macaron,I've learnt some of basic information on macaron methods. There are three different basic methods of making macarons...
• the French method, is most commonly used for authentic French macaron. French meringue is created by whipping together egg whites and granulated sugar, then adding almond mixture soon after getting stiff consistency.
• the italian method, is relies on correct temperature (reached 118) of hot syrup by whipping into egg whites until stiff forms. 
• the swiss method, is whipping egg whites on double boiler...this must be very careful so not to get the egg white to cook. 
Since googling for past 2-3 months, and many unsuccessful attempts of making macarons,I came across very familiar food blogger wenddyinkk's macaron recipes. She has described more on macaron methods in very simple ways. I've learnt and experienced her simple italian method and it's turned well. I would like to thank her at this time for being my guidance through out my successful attempts. Therefore, I would like share my tips and tricks on making macaron with my experiences..

Weather 
Choosing humidity on making macaron certainly an important matter. I did not choose humidity upon making macaron,since today was raining day. So I have just popped my piped macarons into oven. No rest needed.
Eggs 
I've used freshly cracked eggs for my macarons. Doesn't shows any fails. 

Recipe
Orange Sugar Macaron with Orange Marmalade

Ingredients

Almond mixture
Almond flour - 100g
Icing sugar - 100g
Egg white - 37g
Salt - a pitch
 
Meringue 
Egg white - 37g
Granulated - 100g
Water -25g

Orange sugar
Granulated sugar - 1 tbsp
Orange - a tiny drop from toothpick

Preparation 

1. Sift almond flour and icing sugar.
2. Mix all Almond mixture and set aside.
3. Boil water with sugar using candy termometer . 
4. Once syrup reaches 105C,start to beat egg white.
5. As the syrup reaches 118C,pour the syrup slowly while beating white egg with low speed.
6. Whip the merrigue with high speed until stiff and glossy.
7. Take 1/3 of meringue and mix with almond mixture.
8. Then mix all meringue into almond mixture.
9. Fold the batter with count of 10.
10. Preheat the oven to 110C.
11. Lined with double parchment paper and place it on a cardboard. This will prevent macaron from getting crack by high heat..
12. Pour the batter into piping bag. Not necessary to use nozzle. Just trim off the nip a little.
13. Draw circles on the patchment paper.
14. Pipe batter on parchment paper and tap the tray for 5 times. Sprinkles some Orange sugar on piped macaron( rub sugar with Orange colour )
15. Then pop the tray into oven and bake for 20-30 minutes.
16. After macarons are baked, do filling with bread spread orange marmalade.








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