Tuesday, September 23, 2008

Almond London Cookies

ni gambar tahun lepas nie...hehehe...


Sebelum ni memang tak pernah teringin pon nak cuber buat biskut ni sebab arasa macam susah jer. Tapi entah macam tiba2 rasa nak cuber buat masa nak raya tahun lepas. So carik la resepi..memang banyak resepi almond london ni tapi aku berkenan ngan resepi kat bawah ni so aku try la...bila dah try....la...tader la rumit mana nak wat biskut ni....in fact bulih wat pelan2 and berperingkat2...mula2 bakar badam dulu. Pastu simpan kat bekas kedap udara. Agak2 rasa mcm dah ada mood nak wat biskut baru la start.....pastu agak2 kalu macam tak sempat nka celu coklat bulih jer simpan gitu jer dulu tanpa di celup coklat, janji simpan elok2 laa...jgn biar masuk angin...nanti bila dah free2 lagi bulih la just cairkan coklat and celup la biskut tu satu2...siap. Okay la kan? Resepi ni saya amik dari forum Cari.com.my....resepi dari forummer Magnolia



Biskut Almond London [Magnolia]


250gm butter
150gm gula aising
450gm tpg gandum
1 biji kuning telur
2 sdt emplex
badam berkulit (bakar)
badam cincang (bakar)

topping:-
coklat masakan
spry

cara:-
mix butter ngan gula kasi sebati..
masuk kan telur..kacau2 jap
campur tepung ngan emplex..uli jap..
ambil tepung sket..masukkan badam berkulit ..wat kasik lonjong2..
pastu bakar 180'C..dlm 10 min atau sampai masak ler..
sejukkan..pastu tarok topping..n tabur badam cincang

resepi neh simple tapi mmg sedap bcoz biskut tu tak lemau..
sesetengah almond london neh dier lemau bile tarok choc..
lagi satu tujuan boh emplex tu utk elak biskut masuk angin masak kita dok tarok choc tu..pastu nk keraskan choc..biskut terbiar lamer kat luar ..kan..so kalu boh emplex neh tak de le biskut jadik lemau

*tepung tu pon taruk sket2..jgn tuang sume skali..sambil tu uli ler..kalu rase dh cukup lembut tak yah boh abes..adunan neh tak leh keras sgt..nnt mase nk boh badam tu ..dier cam tak leh nk kepal2 jadik lonjong tuh..


Wednesday, September 10, 2008

Mee Goreng Mamak (Fried Mee, Mamak's Sytle)



Kadang2 kalau dah tader idea nak masak saya wat mee goreng ni jer untuk dinner. Senang pong senang and yang penting anak2 and suami suker. Mari kita tengok resepi nye yer...!


Mee Goreng Mamak (4 orang makan)
Bahan2:

400g mee kuning (di bilas dan di potong sikit)
5 ulas bawang merah, di tumbuk
2 ulas bawang putih, di ketuk
3 sudu besar cili boh
2 sudu besar sos tomato
2 sudu besar cili sos
3 sudu besar kicap manis
1 sudu besar gula
2 sudu kecil garam
sedikit serbuk pati ayam
1 cawan air

isi ayam , di potong kecil ( bite size)
sedikit bahagian ayam yg bertulang (seperti leher ayam, dipotong kecil)
udang, di buang kulit dan belah belakang nyer,
fishball dan fish cake (berapa byk yg anda suka)
tauhu (di goreng dan di potong dadu)

sayur sawi, dipotong
taugeh, di bersihkan.
2 biji telur ayam , di pukul sedikit.

3 sudu besar minyak untuk menumis



Cara2:

- panas kan minyak di dalam kuali, kemudian tumis bawang putih, bawang merah hingga wangi.
- masukkan cili boh, kacau2 lagi hingga cili nampak garing ( warna cili bertukar menjadi sedikit gelap)
- masukkan bahagian ayam yg bertulang, dan bila ayam sudah nampak pucat, masukkan air.
-masukkan pula sos tomato, sos cili, kicap manis, garam gula, kemudian besarkan api biarkan hingga mendidih
- apabila sudah mendidih, masukkan telur..kacau2 sedikit kemudian baru lah masukkan fishball/fishcake, ayam ,udang dan tauhu.
- masukkan mee kuning.....kacau rata. Jika suka boleh masukkan sedikit kicap lagi.
- apabila mee sudah di salut rata, masukkan taugeh dan sayur sawi...kacau2 lagi hingga nampak sayur2 agak layu.
- tutup api dan hidangkan di dalam pinggan.



serving suggestions :
- taburkan dengan daun sup dan bawang goreng dan potongan limau nipis untuk di perah apabila nak makan.

Mee Goreng ni sedap di makan panas2. Selamat mencuba!

Saturday, September 6, 2008

Shortbread Batik

ShortBread Batik (copy paste dari MakLang's FP)

Bahan (utk base biskut)

240g tepung gandum
100g gula kastor
80g serbuk badam
200g butter
90g susu tepung

Cara
1. Alas acuan pemotong 10x12 dengan kertas minyak (biar terjuntai sikit supaya mudah biskut
dikeluarkan nanti)
2. Gaul kesemua bahan hingga sebati (adunan akan menjadi serbuk roti).
3. Masukkan adunan ke dalam acuan. Tekan/canai adunan sehingga padat dan rata dlm acuan.
4. Tekan alat pemotong ke dalam adunan biskut dan bakar pada suhu 180 selama 12’.
5. Bila biskut masak, keluarkan alat pemotong dan biarkan sehingga biskut sejuk sebelum
dihias dengan coklat.

Bahan Hiasan
250g coklat masakan (boleh tambah jika suka banyak coklat)
200g coklat putih (kurangkan jika tak gemar corak sarat)

Cara
1. Cairkan coklat masak, kemudain tuang atas biskut yg telah disejukkan tadi.
2. Cairkan coklat putih, masukkan ke dalam beg piping dan lorekkan atas coklat masak.
3. Tarik coklat putih dengan lidi utk dijadikan corak batik.
4. Masukkan semula alat pemotong ked lm biskut dan sejukkan dlm fridge selama 10’ atau
sehingga coklat telah keras
5. Bila coklat dah beku, keluarkan alat pemotong dan pisahkan biskut sebelum menyimpan
biskut dlm bekas kedap udara.

Friday, September 5, 2008

Bubur Kacang HIjau (Green Bean Porridge)

Bubur kacang hijau ni peberet my second doter, Laila. Kalau ada bubur ni, tak makan nasi pon tak pe, asyik nak makan bubur jer. Pagi petang siang malam. Buat bubur ni senang jer....rasa nyer semua orang tahu kan? Tapi kita kongsi2 jugak la resepinyer.




Bubur Kacang Hijau ( Green Benas Porridge)

Bahan2:
300g kacang hijau ( bersihkan dan bilas beberapa kali dengan air, kemudian rendam kira2 30 minit)
a lot of water (the more, the better)
secubit garam (a pinch of salt)
1/2 cawan santan pekat (fresh or packed) @ 3 sudu besar serbuk santan segera
3 sudu besar gula pasir ( sugar)
1 ketul gula melaka , di potong kecil2(palm sugar cut into small cubes, around 150g)
a piece of pandan leaf (for the aroma)

Method:

- Masukkan kacang hijau yg sudah di rendam tadi ke dalam satu periuk yg besar. (Agak2 1/2 full)
- isi kan air kira2 3/4 penuh periuk dan tutup periuk.
- rebuskan kacang dengan api yg kecil hingga kacang empuk (kira2 satu jam).Macam nak tahu kacang dah empuk...bila kacang2 tu dah nampak pecah2 dan tak keras lagi dah empuk la tu. Jika air nampak kering, tambah air lagi biar nampak berkuah.
- setelah kacang dah empuk, masukkan sedikit garam, gula pasir dan gula melaka, kacau2 biar rata .
- Apabila bubur sudah menggelegak, masukkan pula santan serta daun pandan.
- Biarkan bubur merenih tanpa periuk di tutup kira2 15 minit.
- Setelah itu tutup api dan bulih la di hidang.




*Sedap di makan begitu sahaja atau pon di cicah dengan roti. Boleh juga di masukkan ke dalam plastik2 kecil , di sejuk bekukan dan di jadikan aiskrim. Ada orang suker campur sagu...ada yang suka campur durian.....tp saya suka makan macam tu jer.....sebab saya tak suker ada rasa lain yg mengganggu rasa asli kacang hijau tu...

cubala !

Thursday, September 4, 2008

Begedil Daging (Potato Meatball)



Owh, saya suker sangat makan begedil. Nak2 lagi kalau makan ngan soto, tak sah kalau tader begedil. Kalau saya buat nasi ayam pon saya suker kalau ada begedil. Setahu saya begedil ni makanan orang2 jawa kan.....ada orang sebut bergedil..ada yang sebut pegedil.....tp anak saya Laila sebut BEDEGIL,hihihihi...so hari ni saya nak share resepi cemaner nak wat begedil.




Begedil Daging (Potato Meatball)

2 keping daging burger (di goreng separuh masak)
5 biji kentang yang dipotong wedges, di goreng (deep fry) hingga masak dan empuk
2 sudu besar bawang goreng
2 sudu besar daun sup dihiris
garam dan serbuk lada putih secukup rasa.
1 biji telur
Minyak untuk menggoreng


Cara2:
-tumbuk daging burger hingga hancur kemudian masukkan ke dalam satu mangkuk besar
- tumbuk pula kentang yang sudah digoreng sampai lumat ,campurkan dengan daging yg sudah di tumbuk tadi
- masukkan daun sup ,garam serta serbuk lada putih
-gaul hingga semua bahan2 sebati
-setelah semua sudah sebati bulat2 kan kira2 sebsar bola ping pong. Pastikan selepas di bulatkan, leperkan sedikit bebola tu supaya senang di balik2 kan ketika di goreng.

Cara menggoreng:
- panaskan kira2 2 cawan minyak di dalam kuali.
- sementara menunggu minyak panas, pecah kan sebiji telur di dalam mangkuk, pukul sedikit biar kuning dan outih telur bercampur.
- ambil satu begedil, celupkan ke dalam telur dan pastikan keseluruhan permukaan begedil itu di salut sempurna dengan telur.
- goreng di dalam minyak hingga begedil nampak garing dengan api yang sederhana besar ,begedil yang cukup garing mudah untuk di balikkan.
- apabila begedil sudah cukup garing angkat dan toskan di atas tisu dapur.
- Boleh la di hidang dengan nasi atau di makan begitu sahaja.

Thursday, August 28, 2008

Ayam Masak Paprik

Saya suka berkuah sikit..hehehe



Kalau saya dan keluarga makan kat luar kami suka juga order Ayam Paprik ni, jadi bila dah selalu makan tu rasa macam nak tahu sangat macam mana nak buat resepi sebab rasa nya macam senang jer. Akhirnya saya jumper satu resepi simple yang mudah jer nak buat. Saya jumper kat "dapor" Kak Jun.Tapi saya ada ubah2 sikit la supaya senang skit nak masak, hehehe...actually, dah banyak jugak resepi2 dari dapur Kak Jun yang saya dah cuba. In fact resepi paprik ni pon dah banyak kali saya buat cumer tak sempat nak amik gambar jer. Okaylah....mari kita tengok resepi Ayam Masak Paprik ni yer!




Ayam Masak Paprik

Bahan2(untuk 2-3 orang makan):

200g isi ayam yang di hiris2(bahagian dada atau peha)
3 ulas bawng merah,ditumbuk
3 ulas bawang putih,di ketuk
1 batang serai di titik
3-4 helai dau limau purut,di koyak2
4-5 biji cili padi,di ketuk
sedikit minyak untuk menumis

(campurkan semua bahan di bawah di dalam mangkuk kecil)
2 sudu besar sos tomato
1 sudu besar sos cili
1 sudu besar sos tiram
1 sudu besar kicap manis
garam dan gula secukup rasa
1/4 cawan air

Sayur:
kobis bunga,di potong kecil
lobak merah, dihiris2
babycorn, di potong2


Cara2:

-Panaskan minyak di dalam kuali, kemudian tumis bawang merah dan bawang putih hingga wangi,
- masukkan campuran sos2 tadi,kacau2 sekejap, kemudian masukkan sayur2,ayam,serai,daun limau purut serta cili padi, kacau goreng sehingga masak (kira2 10 minit)
- Sedia untuk di hidang.



*Sedap di makan panas2 dengan nasi putih.Selain ayam boleh juga guna daging dan udang. Anda juga boleh guna sayur2 lain yg anda suka seperti kacang panjang atau kacang buncis, brokoli serta tomato.

Saturday, August 23, 2008

Buttered Prawn

At last! I have found the recipe that I've been searching for. I think this is the exact recipe of buttered prawn that most of us have in the restaurant. There were so many versions and recipes of buttered prawn I have found through the internet but none of them turned out to be like the prawns that I had outside..so I'd like to share with all of you those prawns lovers the recipe. I haven't tried it yet , but I will..for sure. The best part of this recipe is this step by step video I found on you tube! Enjoy!



Buttered prawn

Ingredients :

200g Prawns, cleaned and with shells on.
2 egg yolks
curry leaves
chopped chillies
butter or margerine , lots of it.
evaporated milk

Method:
please watch the video, hehehe.

Thursday, July 24, 2008

Kuah Laksa Lemak/Laksam


Laksam served with kuah lemak


Kuah Laksa Lemak/Laksam

Ingredients (serves 4):

4 ekor ikan kembong (bersaiz sederhana), direbus dengan asam keping.
5 ulas bawang merah (shallots)
1 ulas bawang putih (garlic)
1cm belacan (shrimp paste)
1 inci halia ,di ketuk (ginger)
1 sudu teh lada hitam ,di tumbuk halus (blakc pepper)
1 cawan santan pekat (coconut milk)
2 cawan santan cair (light coconut milk)
garam dan gula secukup rasa
2 keping asam keping (dried tamarind)


Method:
- perisikan ikan kembung yg di rebus tadi, buang segala tulang2.
- masukkan ke dalam blender bersama2 dengan bawang merah, bawang putih, belacan dan santan cair. Kisar hingga halus.
- masukan ke dalam periuk.
- masukkan pula santan pekat, halia yg di ketuk, asam keping, lada hitam, garam dan gula.
- masak di atas api yg kecil sambil di kacau sekali sekala hingga kuah mendidih.
- sedia untuk di makan bersama laksa, atau laksam.

note: Kuah lemak ni sedap kalau rasanyer manis sikit.

Ulam2:
timun, di mayang halus
kacang panjang ,di potong kecil2
kobis, di mayang halus
taugeh, dibersihkan
daun kesum, dipotong halus2
sambal belacan
limau nipis (optional)

How to serve laksa/laksam:

In a bowl, put in the laksa or laksam, put in all the ulam (vegetables), add in the kuah (sauce) ,topped with sambal belacan, squeeze some lime if you like. Mix everything together and enjoy it! Yummy!

Laksam

What is laksam? Laksam is one of Kelantan all time favourite delicacy. It is flat rice noodles...err..fettuchinee look alike and served with white sauce made from fish ,shrimp paste and coconut milk ,and garnish with raw vegetables like shredded cucumber, long beans, bean sprout and cabbage. We usually have it for breakfast but you still can have it anytime during the day, ...lunch...tea time or even for dinner. If you go to Kelantan you'll easily find it being sold at the fresh market or by the road side especially in the morning.


Laksam

Ingredients :

2 cups of rice flour (tepung beras)
1 table spoon of tapioca starch (tepung kanji/tepung ubi kayu)
1 pinch of kapur (gapo la kapur in English?)
1 pinch of salt
4 cups of water
some oil for greasing


Method:
- Fill up the steamer pot with a lot of water and boil them.
- in a bowl mix the rice flour, tapioca starch, salt and kapur together and then add in the water a cup at a time. Mix well and break any lumps.
- keep adding the water to get the right consistency .



-grease the pot cover (picture above) or baking tin and then pour 1/2 cup of the mixture and steam until it forms air bubbles on the surface (gelembung gitu), approximately 5 minutes of steaming.

- take the tin out and with a satay stick or screwer,run the edges of the laksam with its tip to loosen it up, and then start rolling the noodles by using the tip carefully, make sure it doesn't break. Repeat the same process until you have finished all the mixture.
- cut the laksam rolls into rings to serve. (it's much easier if you cut it with a pair of scissors).



rolls of Laksam ready to be cut

Tuesday, July 15, 2008

Sira Pisang

This is how I like my sira pisang, topped with whipped cream....Asian Fusion...hehehe


There are many ways that you can enjoy your bananas. You can eat it as it is...use for pie fillings...buat pengat, cekodok, fry them till crispy or bake a banana cake. One of my favourite banana dish is Sira Pisang or bananas in heavy syrup . My mom used to make this Sira Pisang and this recipe is from my mom which I believe is not any different than any other recipe. It's perfect to be served as dessert or just have it for tea.


Sira Pisang (bananas cooked in heavy syrup)


Ingredients:

5 bananas , halved (I used pisang abu )
1/2 cup of water
1/2 cup of sugar (if your not a sweet tooth, lessen the sugar amount)
5 cloves (bunga cengkih)
1 piece of pandan leaf.

Method:

-In a pot, arrange the bananas and then add in the water ,sugar and cloves.
- cover the pot and cook under low heat until the syrup is concentrated.
- Once the bananas are cooked (if it is soft,that means it is cooked through), turn offthe heat and let it cool before serving it. Sira Pisang is best served cold.

Chicken Rendang

Ni versi berkuah...hehehe


To my sister Siti, if you're feeling of trying a new recipe, may be you can try this Chicken Rendang. The ingredients is simple...all the basic ingredients in every Malay dish and it's easy to prepare too.


Chicken Rendang


Bahan2:
1 ekor ayam (potong 12)
10 biji bawang merah (di mesin halus)
2 sudu besar cili boh
3 ulas bawang putih, (di mesin halus)
1 inci halia,
sedikit lengkuas (di hiris)
2 sudu besar Kerisik dari 3 biji kelapa
1 sudu kecil serbuk kunyit
2 helai daun kunyit (racik)
1 cawan santan pekat (boleh guna santan segera)
1/2 cawan air asam jawa
Garam dan gula secukup rasa


Cara2:

-masukkan ayam yg sudah dibersihkan di dalam kuali, campurkan kesemua bahan2 dan gaul rata.
-hidupkan api , biarkan api kecil sahaja,kemudian tutup kuali dan masaklah ayam hingga empuk dan kuah nye agak kering dan pekat. Kacau sekali sekala.


note: This chicken rendang is best served with plain white rice, nasi minyak, nasi lemak, ketupat nasi or pulut kuning. This recipe is also applicable for beef and mutton.

Tuesday, June 17, 2008

More Cakes

Order from a friend, Nor for her husband and daughter's birthday. Chocolate moist cake with whipped cream topping and decorated with colourful piping jelly.




Monday, June 16, 2008

Crunchy Chocolate Chips Cookies



Before I proceed with the recipe Owh...this cookies recipe is must to try ! It's soooooooooooo damn delicious ! Thank you Kak Liza for a wonderful and excellent recipe. I took this recipe from Kak Liza's FP but I changed some of the ingredients just to make it look simple. I strongly reccomend you to try it out . Have it for tea time or breakfast anytime in between. Hehehe.....it's definitely an awesome snack to munch on. I'm sure that you're gonna love it and your kids will ask for more!





Crunchy Chocolate Chips Cookies

A Ingredients:
250g butter
160g castor sugar ( i used brown sugar )
1 egg yolk
1 teaspoon of vanilla essence

B Ingredients:

230g all purpose flour
20g cocoa powder
1 table spoon corn flour (optional)
(sift all ingredients together)
100g chocolate chips
50g roasted chopped almonds/walnut(I didn't put this, because I didn't have any)
50g nestum
(mix all ingredients together)



Method:
-in a bowl, start by creaming the butter and the sugar until fluffy then add in the egg yolk and the vanilla essence.

- by using a spatula introduce the B ingredients to the A ingredients by adding bit by bit. Mix everything together. Meanwhile you can preheat the oven at 180'C .

- grease a baking tray and spoon the mixture onto the tray.

- bake the cookies for 20 minutes or until cooked.

- once the cookies are ready, transfer onto a wire rack and let it cool before storing it in an airtight container.






Thursday, June 12, 2008

Cinnamon Roll


I've always wanted to try this cinnamon roll but I'm not sure if my kids and hubby will like it .Though it's kinda a sweet bun but since it has this spicy taste of cinnamon so I doubt they'll enjoy it as much as I do. But I tried it anyway....and as expected, they don't really like it. That's okay...at least I tried and I don't mind sharing the recipe because I know many of you love it right?



Cinnnamon Roll (taken from Joy of Baking)


For the bun:

4 1/2 - 5 cups (630 - 700 grams) all-purpose flour
1 package (11grams) active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs


Filling:
3/4 cup (160 grams) packed light brown sugar
1/4 cup (35 grams) all-purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup light raisins (optional)


note: I made half of this


Method:

1)In the bowl , combine 2 1/4 cups (315 grams) of the flour and the yeast.

2)In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.


3)Gradually pour the milk mixture into the flour mixture, with the mixer on low speed or you can just use your hands.. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes.


4)Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)


5)Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

6)When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

7)Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

8)After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal.


9)Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan. And leave it to rise again all covered.

10)Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)

note:If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.

My style of having the buns by drizzling with condensed milk or just sprinkle with powdered sugar or just have as it is.



Wednesday, May 14, 2008

My Latest Project

Order from a neighbour



Mother's Day cake, for myself.... :)


Tuesday, May 6, 2008

Milk Marble Cake

I found this recipe from mamafami's fotopages and marble cake has always been my all time favourite cake. It's simple to make yet very delicious. I strongly recommend you to try this recipe.


MILK MARBLE CAKE

Source : Chef Norzailina Nordin


Ingredients :

250g butter
(I used margarine)
230g castor sugar
2 teaspoons ovalette
4 eggs
270g superfine flour
1 teaspoon baking powder
60g condensed milk
2 tablespoons cocoa powder
2 tablespoons fresh milk or evaporated milk
(I used fresh milk)
1 teaspoon chocolate paste or chocolate emulco
(I didn't use any)

Method :
1. Sift superfine flour and baking powder. Set aside.
2. Cream butter, castor sugar and ovalette till light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Fold in the sifted ingredients. Add in condensed milk.
5. Divide the bater into 2 portions. Leave one as it is.
6. To the other portion, add in cocoa powder, fresh milk and chocolate paste/chocolate emulco.
7. Scoop 2 tablespoons of plain mixture onto the centre of a well-greased and floured cake tin.
8. Scoop 2 tablespoons of cocoa mixture on top of the plain mixture. Repeat till finished.
9. Bake in a preheated oven at 180 C for 40 - 45 minutes.



p.s : mind the font color....hehehe.

Saturday, April 26, 2008

Masak Lemak Bayam



This is a very simple dish. It only takes a few minutes to prepare and the ingredients are also simple. It is best served with steamed rice, fried fish or chicken and sambal tumbuk or sambal belacan for lunch. Nyum nyum! Sedap weh!

Masak Lemak Bayam


Ingredients:
Seikat Sayur Bayam ( di potong2 dan di cuci bersih)
3 ulas bawang merah- di tumbuk
1 ulas bawang putih -di tumbuk
5 ekor ikan bilis
1 cawan santan pekat
2 cawan air
(atau pun 1 packet santan segera dan 3 cawan air)
garam dan gula secukup rasa
jika suka boleh letak sedikit serbuk lada hitam


Method :
- di dalam periuk, masukkan kesemua bahan2 tadi dan masak di atas api yg kecil hingga mengelegak
-kacau2 supaya santan tadi tidak berketul2
- biarkan kuah menggelegak untuk 2,3 minit kemudian tutup api dan bulih la di hidang.

Senang kan? hehehe

-anda juga bulih masukkan ubi keledek yang di potong berbaji, cuma masukkan dulu ubi keledek dan biar ia masak hingga empuk kemudian barulah masukkan sayur bayam.

Wednesday, April 23, 2008

Tips : Cleaning Your Cake Appliances

Ramai sahabat2 saya yang merungut susah nak mencuci alat2 membuat dan menghias kek terutama jika menghias kek dengan butterkrim. Well, I had the same problem too. Kesan berminyak memang susah nak tanggal walaupun dah guna bahan pencuci yang berkuasa. But finally I have found the solution.

Caranya :

1 ) Rebus secerek air sehingga mendidih - boil some water
2) masukkan kesemua barang2 dan alat2 yg terkena butterkrim ke dalam satu mangkuk besar (whisker, mangkuk2, sudu, pisau, nozel/tip, spatula, piping beg, dll).- put all the appliances in a big bowl
3) Kemudian tuangkan air panas tadi ke dalam mangkuk yg berisi barang2 kek. Pastikan air panas di curah rata ke atas kesemua2 barang.- pour the hot water onto the appliances in the bowl.
4) Butter krim yg melekat2 pada barang tadi akan mencair dengan segera. -the buttercream will instantly melt
5) Apabila kesan2 butterkrim tadi sudah cair, basuhlah barang 2 tadi seperti biasa dengan segera. -wash all the appliances once the buttercream has melted
5) Jika perlu, ulang proses ini sekali lagi untuk pastikan barang2 anda benar2 bersih dan bebas dari kesan berminyak. -repeat the process if necessary


Selamat Mencuba!

Wednesday, April 16, 2008

Roti Naan (Naan Bread)



Roti Naan (copied from here)


750 g tepung gandum
250 g tepung naik sendiri
250ml plain yogurt (low fat pun boleh)
1packet (11g)of instant yeast
2 sudu besar butter (olive oil lg sedap)
2 sudu besar gula
sedikit garam

cara:

1. Rendam terlebih dulu yis, tunggu sehingga timbul
2. Sementara itu, campurkan tepung gandum, tepung naik sendiri, gula garam dan butter dan digaul rata
3. masukkan yeast dan yogurt, uli sehingga sebati, masukkan air jika perlu (if adunan terlalu kering)
4. uli sehingga agak lembut, dan bulat2kan untuk diperam seketika ( sampai kembang dan gebu)
5. canai leper, dan baker dlm kuali tanpa minyak, api kecik

utk Naan cheese:

1. setelah canai leper, taburkan cheese dan gula
2. canai another naan and tindihkan dan canai semula

note:
- apabila mencanai leper jgn terlalu nipis, sedang2
- apabila bakar biasanya ia akan mengelembung, pastikan api kecik, dan terbalik2kan naan jika perlu
- plain Naan: sedap dimakan bersama kari, dalca, sambal tumis, yogurtmint dan macam2 lagi (nak resepi ni boley email..hihiiihi)
- Naan cheese: sedap dimakan begitu saja...bebudak mesti suka, ada jugak yg gantikan cheese dgn butter, coklat spread, dll
- adunan untuk 12-15 keping

Monday, April 14, 2008

Cream Puff

Cream Puff


Bahan-bahan ( 10 biji )

* 100ml air
* 45g butter-suhu bilik, potong 1cm
* 60g tepung gandum- diayak
* 2 biji telur

Cara :

1. Persediaan awal. Panaskan oven pada suhu 200C. kemudian sapukan minyak/butter pada loyang pembakar. Lepas tu ayaklah tepung. Masukkan telur ke dalam mangkuk. Pukul biar telur kuning dan putih bercampur.
2. Masukkan air dan butter ke dalam periuk. Masak dengan api sederhana kemudian kuatkan sehinggalah mendidih.
3. Masukkan tepung dan kacau cepat-cepat.
4. Apabila adunan terbentuk seperti doh,tutup api dan biarkan adunan betul2 menyejuk.
5. Apabila adunan sudah betul2 sejuk,pukul menggunakan mixer, masukkan telur sikit demi sikit & teruskan putar hingga sebati
6. Masukkan adunan ke dalam piping bag. Pipe kan ke atas dulang yang telah disapu mentega. Anggaran diameternya ialah 5cm.
7. Bakar dalam oven pada suhu 200c selama 15 minit. Kemudian turunkan suhu kepada 180'C dan bakar selama 25 minit. Kalau nak nampak lagi perang biarkan cream puff di dalam oven beberapa minit sebelum dikeluarkan.


Custard filling

Bahan2:
500 ml susu segar/susu cair pun boleh
100 gm gula (saya kurang 90 gm saja)
80 gm tepung custard

cara2:
-masukan semua bahan2 ke dalam periuk,kemudian kacau rata biar tiada sebarang ketulan.
- masakkan di atas api kecil sambil terus mengacau supaya adunan tidak berketul2
-apabila adunan nampak semakin pekat ,tutup api dan terus kacau.
- gunakan inti kastard ini dengan segera kerana inti ini mudah beku.

Cara meletakkan inti :
-anda boleh membelah cream puff dan sudukan inti kastard ke dalam nyer
-atau pun anda boleh masukkan inti kastard ke dalam piping bag dan kemudian paipkan ke dalam cream puff.

Tuesday, April 8, 2008

Double Chocolate Chip Muffin



Many of my friends had asked me what is the difference between muffins and cupcakes because most people tend to misidentified between them. Well, the first thing that you should look at is the surface. Cupcakes surface are usually smooth and even though sometime it does crack but it's still smooth while muffins surface are not even and a crack is a must and a significant feature of muffins. Another thing is the technique of making muffins are much simpler. You just need a spatula just to combine the dry and the wet ingredients unlike making cakes or cupcakes which needs the creaming method. Here's a basic recipe of muffins that you should try if you're thinking of trying to bake some.




see those cracks? that's how a muffin should look like :)




Double Chocolate Chip Muffins (copied from here)



INGREDIENTS:

Makes 12 medium muffins

350g all-purpose flour

50g cocoa powder

2 tsp baking powder
1/2 tsp salt
210g castor sugar

2 large eggs, lightly beaten
300ml milk
110g butter, melted and cooled/110ml vegetable oil

100g chocolate chips

1/2 tsp flour for dusting chocolate chips

METHOD:

Preheat oven at 200 degC. Line muffin tray with paper cups.

Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

In another mixing bowl, combine egg, milk and melted butter.

Lightly dust chocolate chips with flour (to prevent sinking in batter).

Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold chocolate chips into batter. The batter should look lumpy. Do not overmix.

Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

Transfer to wire racks to let cool.

Wednesday, March 19, 2008

Kek Gulung Batik

Kek Gulung or Swiss Rolls are very common to all of us. It's easy to find at most of the bakery stores. There are a few versions in swiss roll making but I found that this one is the simplest and easiest. So I gave it a try. I've always believed that if we want to try new recipes for the first time we should go for the simplest one first before we try the more complicated ones. The recipe that I attached use strawberry jam as the filling but I use whipping cream instead. You may use any kind of fillings of your choice - jams, chocolate spread, whipping cream or buttercream.


mine is not so comey....hehehe, but boleh laa...



Kek Gulung Batik (credits to ahpek of this forum )

Bahan-bahan

6 biji telur gred A @ B (egg)
4oz or 100g gula castor (castor sugar)
1 sudu teh baking powder
1 sudu teh esen vanilla
1 sudu bsr ovelet (cake stabilizer)
3oz or 75g tepung gandum (all purpose flour, sifted)
1 sudu bsr susu tepung (powdered milk)
4oz or 100g mentega cair (melted butter)
sedikit coklat emulco atau apa2 pewarna (chocolate emulco or any food coloring)
jem strawberri secukupnya atau krim atau pun chocolate spread

note: if you wonder what is ovalette and how it looks like, here's a picture of it.

"Hi, my name is Ovalette..."


Cara2

- Telur, gula, ovelet, baking powder,esen vanilla,tepung gandum dan susu tpg dipukul dgn kelajuan maksima sehingga gebu (5-7minit)



- Masukkan mentega cair, kemudian kacau rata.

-Asingkan sebahagian drpd adunan tadi (lebih kurang 1 1/4 cwn) ke dalam bekas lain,kemudian masukkan coklat emulco.Kacau rata kemudian masukkan adunan coklat ini ke dalam piping bag


- Tuangkan adunan tadi ke dalam loyang kemudian ratakan permukaannya.




- Paipkan adunan coklat td di atas adunan yg diratakan dlm loyang




- Lorekkan/corakkan dgn menggunakan lidi dari atas ke bawah.



- Bakar dlm oven selama 20minit dgn suhu 170darjah celcius.

- Apabila kek sudah masak terbalikkan ke atas sekiping kertas kemudian sapukan jem sehingga rata.



- Setelah jem disapu rata,gulung kek tadi perlahan2 sehingga kemas.
Siap

Tuesday, March 18, 2008

Buttercream

Actually I have posted a buttercream recipes in my previous post but may be some of you didn't manage to find it....but it's ok....especially for Kadie....this is a buttercream recipe that I like the most ! It's a perfect combination with Steamed Chocolate Cake. You can try this recipe to top your cakes and cupcakes.....


Buttercream

Ingredients:

1 cup shortening
1 cup krimwell
2 - 2 1/2 cups icing sugar (sifted)
1 tspn vanilla essence


Method:

- In a bowl , beat together shortening and krimwell with an electric mixer until soft and fluffy.
- add in the vanilla essence and a few table spoon of sugar,beat again.
- while the mixer is still running, keep adding the sugar bit by bit until you get a stiff consistency (sampai nampak kental)
- if you want a stiffer texture just simply add more sugar.
- once the cream is ready just add with any food coloring as you wish.
-besides for topping,this buttercream is also suitable for writing word on cakes and making lines for piping jelly.



note:

shortening = lemak sayuran
krimwell = tak pasti aper namanyer, but kalau pegi kedai jual bahan2 kek, just tanya orang kedai tu yer.

*If you are not able to find krimwell, you can substitute with butter. Cuma butter akan memberi rasa yang lebih lemak dan mungkin membuatkan kita mudah meras muak bila memakannya.

Monday, March 17, 2008

Simple Homemade Bread

Homemade bread

Last week I wanted to have tuna sandwich for breakfast but unfortunately I was running out of bread so I thought that I'd ask my husband to go and buy it. But then, on second thought..why do I have to trouble myself (my hubby actually) of going out only to buy a loaf of bread when I can bake my own bread ? After all, I've always loved playing with flour, kneading the dough right? So I had decided to bake my own bread. The outcome? I couldn't believe that I actually baked the bread. Really! I use the basic recipe of making a homemade bread. Waaa....next time tak payahla beli roti kat kedai.....hihihi...roti wat sendiri pon sedap dan setanding roti berjenama...apa lagi..insyaAllah di tanggung Halal plak tu.......selamat mencuba!



Simple Bread

Ingredients:

450g of all purpose flour
1 1/2 teaspoon of instant dry yeast
a pinch of salt
1 1/2 cup of fresh milk
an egg
1 table spoon of shortening/butter


Method :

- in a bowl combine all the dry ingredients (flour, salt,yeast) and mix everything together
- make a well in the middle, and crack the egg and add in the milk. mix well.
- add in the shortening/butter and keep kneading until it forms a non-sticky and elastic dough.
- let the dough to rest and rise in the bowl , covered with a damp cloth approximately 30minutes- 1 hour.
- when the dough has risen double of its original size, punch it to let the air out and knead.

(Kalau tak larat nak uli, boleh je tarik2 adunan tu jadik panjang pastu bantai la kat atas permukaan yg keras mcm on a big,heavy cutting board. Pastu lipat2 adunan dan tarik panjang2 lagi dan bantai lagik...mcm orang2 dulu2 tibai kain kat batu bila basuh baju tu ......ulang2 la teknik tu berkali2 sampai dpt rasa mcm dough tu dah lembut)

- in a greased baking tin , preferably a rectangle, put it in the dough and let it rise again for about 30 minutes.
- pre-heat the oven at 180'c
- and bake the bread for about 30-40 minutes.
-the bread is ready when you tap the top or bottom of the loaf and it sounds hollow (kosong or gelonggong oghe klate kato...hehehe)
- let the bread to cool itself on a wire rack.



tuna sandwich


Saturday, March 15, 2008

My latest project

This is my latest project and I made it yesterday. I'm trying to improve myself in cake decorating so I guess I have to practice and practice and practice , right? Besides I also want to try my new stand mixer....hehehe.





cake : Steamed Chocolate Cake
Topping : Whipped cream, with chocolate curls and piping jelly.

Friday, March 14, 2008

Sambal Tumbuk

I'm not sure to put this entry in which category but this 'sambal' thing is very typical Malay cuisine (pergh! cuisine tu...) . We usually have it with ulams (Malay style of salad). I just found out about this sambal tumbuk from a forummer and I gave it a try and we love it so much! Sedap2....to those who enjoys sambal belacan, budu and all the hot stuffs you should try this.





Sambal Tumbuk



Ingredients :

half onion, sliced. (bawang bombay tu, nak guna bawang besar pon bulih)
2 tbsp dried anchovies (segenggam ikan bilis)
2 inches shrimp paste (belacan)
7 birds' eye chillies (kalau sker pedas, lebih kan)
a tsp sugar (optional)
juice of lime (optional)
oil for frying

Method:
- heat the oil in a wok
-when the oil is hot enough fry all the ingredients (excluding the sugar and lime juice, of course !) seperately. (fry the onions until transparent around 3 or 4 minutes , fry the anchovies until crispy and golden, the chillies and the shrimp paste for 2,3 minutes only)
- put all the fried ingredients in a pestle mortar, add in the sugar and lime and bash everything up until well combined. Or if you have a food processor just toss them in it and blend everything togother.
- The sambal tumbuk is ready.



note: sambal tumbuk is best served with gulai masak lemak, curries, hot steamed rice, fried or grilled fish and ulams.

Tuesday, March 11, 2008

Tips and Guide in The Kitchen

Some people just don’t enjoy cooking because they think cooking and preparing foods demands us a lot of time. Well, it is true if we don’t plan but if only we had a simple plan and preparation earlier, it’s not as hard as we think. . I’d like to share some tips and some way to ‘cheat’ that can cut your cooking time thus making cooking is not a complicated task anymore.

1) Blend your onions few days ahead. :I find out that we tend to only get the onions ready when we want to cook, So we would spend our time just doing the onions, peeling, chopping. What I do is I peel like half kilo of onions and garlic, blend them and keep them in a covered container and keep it in the fridge. So whenever I want to cook I don’t have spend time peeling and chopping the onions. Tinggal amik ngan sudu jer.

2) Keep your poultry (chiken, meat ), seafood in batches. :It is much easier if you keep your chicken, meat or seafood in small batches . Each small batches is for one meal. So whenever you’re ready to cook just take one batch and thaw them. Jadi tak payah la nak thaw kan ayam/daging/ikan pastu simpan balik dalam peti ais.

3) Slice or cut your chicken/meat/fish ahead : If you’re planning of preparing meal that need you to cut or slice your chicken/meat it is better if you cut or slice them right after you buy it from the market. Cth macam nak goreng mee and nak campur ayam or udang, potong isi ayam siap2,masukkan dalam plastic kecil dan simpan,begitu juga dgn udang, buang kulit siap2 dan simpan di dalam plastic atau bekas kecil. Untuk ikan plak minta la penjual itu tolong siangkan ikan siap2, manakala ikan yg besar boleh jer suruh dia potong slice2, ayam pon boleh suruh dia potong kecik2. Balik rumah tinggal cuci bersih2 jer.

4) Season your fried chicken/fish ahead : Fried fish or chicken is a must in our menu, so what you can do to make things easier is that you can prepare your fried chicken/fish earlier. Ikan tu siap2 dah lumur dengan garam kunyit pahtu simpan dalam plastic or small container dan simpan la di dalam freezer, begitu juga dengan ayam, lumurla siap2 dgn garam,kunyit dan serbuk kari dan barula simpan di dalam freezer. Sangat la sesuai bila waktu nak cepat, keluarkan dari peti ais dan ikan/ayam dah sedia utk di goreng.

5) Recycle your leftover creatively: What do I mean by that? Well, sometimes we do have leftovers like curries, sambals, fried chicken/fish, roast chicken right? Some people would keep it in the fridge and have it again for their next meal the next day or even worse some just tossed it into the bin. What a waste. This is what I do with my leftovers. :

- Fish/chicken curries : put it in a container and keep it in the freezer and heat it again whenever I’m in hurry kira mcm lauk segera la or; if your serve the curry with rice for lunch you can substitute the rice with chapattis, naan, bread or roti jala for dinner or the day after.

- Chicken/meat roast: slice them thinly and eat it with slice bread as sandwich with mayonnaise, lettuce and tomato.

- Fried fish/chicken : you can use them to make Ikan/Ayam Masak Sambal, or you can put it in nasi goreng, amik isi ikan,tumbuk bersama bawang utk di jadikan perencah nasi goreng.

- Sambal nasi lemak : keep it in the fridge and you can use it as perencah mee goreng . Sedap.

6) Cheaters are a great help : What is cheaters? Cheaters are things like instant sauce, soup, instant stock (cubes,granules or liquid). One of my favourite cheater is Jarred/Tinned Spaghetti Sauce. I use it as pizza sauce and preparing lasagna or baked pastas . It saves time and energy and it is tasty!

Steamed Chocolate Cupcakes.

Before you say anything I admit....yes...I'm crazy about cupcakes! I made these two days ago as a gift for a dear friend, Nor. The cake is Steamed Chocolate Cake and topped with buttercream. Masa aku wat kek ni aku secara tak sengaja kukus sekejap jer ....and bila kek tu masak and aku makan sebiji aku pasan kat tgh2 dalam kek tu tak masak lagi...so seolah2 kat dalam tu mcam ada inti sos coklat plak......and it tasted soooooooooo delicious ! Walaupun kek tu mcm tak masak,tp sebenarnyer dah masak pon...sebab dah kukus and lagi pon adunan kek tu pon dah di campur dgn air panas yg menggelegak.....so telur2 tu mmg confirm dah masak. Next time kalau nak kukus chocolate cupcakes aku nak wat gini lagik.....kukuk dalam 20 minit jer...so dalam nyer nanti ada cam Chocolate filling.....yummy! Gerenti licin !







After trying a couple of cupcakes recipes (vanilla cakes, custard vanilla, baked chocolate cakes and steamed chocolate cakes) this one is the best and most recommended - Steamed Chocolate Cupcakes , and the buttercream is a perfect match. Here's another glimpse of the cupcakes recipes.



Steamed Chocolate Cupcakes


Ingredients :

1 3/4 cawan tepung gandum
3/4 cawan serbuk koko
1 sudu kecil soda bikarbonat
1 sudu kecil baking powder
(ayak bersama semua bahan2 di atas)
1 cawan gula

(campurkan bahan2 kering di atas bersama di dalam mangkuk)

1 cawan minyak masak
1/2 tin susu cair
3 biji telur (di pukul dalam blender)
sedikit esen vanilla
1 cawan air panas menggelegak


Cara2 :

- campurkan bahan2 kering hingga sebati
- kemudian masukkan minyak masak ,kacau.
- masukkan pula susu cair dan kacau lagi.
- masukkan telur yg sudah di pukul di dalam blender dan sedikit esen vanilla.
- setelah adunan sebati, masukkan pula air panas menggelegak.
- sendukkan adunan kek ke dalam paper cups kira2 3/4 penuh.
- kukus selama 20-30 minit.
(jika nak dptkan cupcakes yg seolah2 ada inti coklat di dalamnyer, kukus kek kira2 20 minit sahaja.)

- biarkan kek sejuk sebelum di hias dgn butterkrim atau apa2 topping.




Spiderman.....created by using piping jelly, boleh la kan..?


Friday, February 29, 2008

Cupcakes craze !



The baking mood is still there...especially cupcakes! These are the cakes I baked yesterday. Aren't they lovely ? Sweet to your eyes....even sweeter to your mouth. But I still have a lot to learn when it comes to decorating the cuppies. I don't attend any classes and I learn it all from the internet and I've improved my self. Not equipped with proper tools and instruments is not an excuse for me to expand my interest. In fact, it makes me to be more creative. Before I had my oven, I tried cake recipes that only required me to steam and I still prefer steamed chocolate cakes ! Before, I never knew what is whipped cream..what is piping jelly...what is creamwell and all the baking stuffs. Really ! And now all the stuff are important ingredients that you can surely find in my kitchen.I never thought I would say this.....I enjoy cooking..baking...being in the kitchen and trying new recipes. And I'm proud of myself, hehehe.