Negeri Sembilan Archives - Buffalo Malaysia

Scallion Garlic Bread

  • 312g Multi-Purpose Flour
  • 3 tablespoon Caster Sugar
  • ½ teaspoon Salt
  • 1 tablespoon Instant Yeast
  • 180ml Warm Milk
  • 1pc A size Egg (beaten)
  • 3 tablespoon Butter (room temperature)
  • Right amount of Floured (Multi-Purpose Flour)
  • 1 cup Butter (room temperature)
  • 1 teaspoon Fine Salt
  • ½ cup chopped Scallion
  • 1 teaspoon Garlic Powder/ Minced Garlic
  • (Mix all the materials evenly, set aside)


  1. Pour the flour into a large bowl and divided the flour into 3 portions. Pour the caster sugar, fine salt and instant yeast separately into different portions. Using a wooden spoon to stir the starter and mix well.
  2. Pour the warm milk and beaten egg into the starter, stir evenly; add in the butter and continue stir until the starter is smoother and more gluten developed.
  3. Transfer the dough into a lightly greased bowl. Cover and let the starter rest in a warm place to fermentation for 1 hour.
  4. After 1 hour, the dough been double up in size. It is very soft and found some small stomata when pull it up. Sprinkle some flour on the starter, fold lightly and repeatedly from outer to inner in clockwise (not knead it). May add some flour if the starter is too sticky, until it become a dough.
  5. Pour the dough on the table with sprinkle flour, press wide the dough lightly and divide into 16 portions.
  6. Flatten the small dough and form it to a small ball. Set aside and cover with a wet towel and rest for 10 minutes, allow the dough to relax.
  7. Roll the small ball of dough flat, apply ½ teaspoon of filling on the flat dough. Fold the dough in half into a half moon shape, stick the corners of the dough to as like resemble petals. Repeat the same way for the others dough.
  8. Apply ½ tablespoon of butter to a round baking mold. Put all the 16 pieces of doughs nearby the edge. Cover with food plastic wrap and rest 20 minutes for last fermentation.
  9. After 20 minutes, put the baking mold into the inner pot, cover up the lip, baked at 160 °C for 35 minutes to complete.

Roasted Lemon Garlic Chicken Drumsticks

  • 2 Chicken Drumsticks
  • 1pc of Garlic
  • 1pc of Onion
  • 1pc of Lemon
  • 150g of Cherry Tomato
  • Right amount of Basil herbs
  • Right amount of Olive Oil
  • Right amount of Thai’s style chili powder
  • Minced garlic
  • minced onion
  • pepper and salt 3g


  1. Wipe the drumstick dry with paper towel, slice on both sides of drumsticks to make it cooks easier, do the same at thicker parts.
  2. Place the drumstick on a plate, add seasoning to marinade chicken, massage it to make sure it is well coated in the marinade. Rub the seasoning on the sliced area as well. Refrigerate it for at least 2 hours. (Put on the plastic wrap helps to prevent over dry).
  3. Peel and cut the onion as matchsticks size, zest ½ piece of lemon juice, and cut another ½ piece of lemon into round slice. Slice on cherry tomatoes for easy penetration later. Keep the basil leaf only.
  4. Clean the oozing blood from chicken drumstick if there is any.
  5. Place the drumstick into the inner pot, add in onion slices, basil leaf, lemon juice and olive oi, mix all the ingredient well and spread the vegetables at the bottom of pot.
  6. Peel and cut off the stalk of garlic, put it with cherry tomatoes and lemon slices, close the lid, set the temperature to 160°C for 30minutes, and increase the temperature to 200°C for 20minutes and bake it until brown.