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Friday, July 21, 2017

Bingka Sukun

Bingka Sukun
Resepi: Kak Am
Bahan2:

450-500g buah sukun [yg dah agak lembik & tak boleh digoreng] (dikupas kulitnya & diblender dgn sedikit air) guna sukatan air dibawah
4 biji telur
200g tepung gandum
180g gula
300ml santan
150ml air
1 sk (sudu kecil) garam
sedikit vanila
sedikit pewarna kuning
sedikit bijan utk tabur
 50g butter - yg ni ady tambah

Cara2:
Satukan semua bahan di atas dikacau rata sehingga gula larut & tepung tidak bergentel atau
boleh juga diblender
Lenserkan loyang/acuan dengan butter/minyak masak
(kalau utk loyang lebih baik alaskan dgn kertas minyak & lenserkan majerin-utk senang dikeluarkan kelak)
Tuangkan adunan & tabukan bijan
Panaskan oven terlebih dulu dan bakar dgn suhu 180°c (ikut oven masing2) sehingga 40-45 minit atau nak lebihkan garing pun boleh..
Biarkan betul2 sejuk barulah dipotong. Selamat mencuba..!

Thursday, May 4, 2017

Pucuk Keledek Goreng Taucu

Pucuk Keledek Goreng Taucu

Bahan2
1 ikat/ secekak pucuk keledek - dipotong & dicuci bersih & tos
2 ulas bawang putih * di mayang halus
1 biji bawang besar * di mayang halus
sejemput ikan bilis atau udang kering-rendam hingga lembut kemudian tos dan di tumbuk kasar
1 atau 2 cili merah-dihiris
1 atau 2 sudu mkn taucu – dicucu , tos dan dilenyet kasar
minyak untuk menumis
garam & perasa secukupnya
sedikit air jika perlu

 CARA2:

Panaskan minyak lalu tumiskan bawang besar bawang putih cili merah dan udang kering atau ikan bilis..
Masukan taucu tumis lagi hingga wangi dan masukkan sedikit air
Masukkan pucuk keledek, garam ( jgn banyak sgt sebab taucu dah masin)& perasa gaul rata2.
 Tunggu sebentar hingga pucuk keledek dah nak masak baru tutup api.. dah masuk pun pucuk keledek..

NOTE: SIMPLE TAPI SEDAP ..MAKAN DGN BUBUR NASI PUN SEDAP DENGAN IKAN KERING!!!

  

Friday, April 28, 2017

Donut Tapai Ubi

Donut Tapai Ubi

Bahan2 A:
500 gr tepung gandum
200 gr tapai ubi
150 gr gula
1 bgks yeast
4 telur kuning
50gr tepung susu
150 to 200 ml air

Bahan2 B:
80gr mentega
½ sdt gram

Combine all ingredients A in mixing bowl
knead until it becomes dough.
Add in ingredients B, and continue kneading untill smooth and elastic.
Rest the dough for 45min
Divide into few small balls (30 to 50 gr each)
And let rise for 20min
Preheat the oil in a medium  heat.
Gently places the donuts into the oil , fry until cooked.

Allow to cool for 15 to 30 min to glazing or sugar , if desired.

Tuesday, February 21, 2017

Banana Bundt Cake (A special "freezer trick" )



       Banana Bundt Cake

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Exceptinally Moist and flavorful Banana Cake. A special "freezer trick" locks in the moisture…


Ingredients
½ cup softened butter
¼ cup canola oil
2⅛ cup sugar …(can less the sugar )
2 tsp lemon juice
1½ cup buttermilk
3 eggs
2 tsp vanilla
½ tsp salt
2 tsp baking soda
3 cups all-purpose flour
1½ cups smashed very ripe bananas, ady use 5 bananas montel


Instructions:
Preheat oven to 350 degrees
Grease and flour a bundt pan and set aside
Smash the bananas and mix in the 2 tsp of lemon juice and set aside
Using a hand mixer or your stand mixer combine, butter, oil and sugar and mix thoroughly
Add eggs one at a time and mix just until combined
Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined
Add baking soda and flour mix gently and then add bananas and mix gently again.
Pour the cake batter evenly into the greased and floured bundt pan..ady use 9×3bundt pan and the rest in cupcake..   (do not fill bundt pan more than ⅔ full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
Immediately after removing cake from oven. Put cake (still in the pan) into your freezer and freeze for 45-60 minutes. This will make the cake very moist…

NOTE: adunan ni agak banyak.. blh gunakan  bundt pan 10x3 pan.. *If you choose to make this cake in a 9×13 pan instead of a bundt pan lower the cooking temp to 275 degrees but still cook for 50-70 minutes, or until toothpick comes out clean.

Friday, January 27, 2017

Melt in your Mouth Butter Cookies


Melt in your Mouth Butter Cookies
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Ingredients
200g butter
60g icing sugar, sifted
50g plain flour
100g wheat flour Or top flour
 50g corn flour

Instruction
Preheat oven to 180 degree Celsius
Cream butter and gradually add in the sifted sugar and beat till pale and  fluffy
Sift plain flour, wheat flour and corn flour twice.
Fold the Ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.
Put the dough into piping bag with star dip nozzle.
Pipe the cookies onto the baking tray lined with baking paper.Leave 1 cmin between cookies as they will expand a litter during baking.
Bake for 10 to 15 or more until cookies turn light golden brown.

Leave it to cool on a cooling rack before storing them in air tight container.

Wednesday, January 25, 2017

Cream Cheese Melt-in-Your-Mouth Pineapple Tarts





Cream Cheese Melt-in-Your-Mouth Pineapple Tarts


Dough
75g caster sugar
170g UHT whipping cream
3 egg yolks
2 sticks (16 tbsps) salted butter, room temperature
2 tbsps unsalted butter, room temperature
50g cream cheese
400g cake flour
30g corn starch

1.    Cream sugar, butter and cream cheese until they come together
2. Pour in the whipping cream and beat on low (speed 2 on a hand mixer). The mixture will appear to be lumpy as the cream starts to blend in. Scrape off the sides once in a while in between. Keep the beating going for about 10 minutes. It will eventually turn creamy at the end of it.
3. Add in the egg yolks and beat for about a minute. Sift the flours together and add in half of the flour mixture. Beat on low until they come together. Add in the remaining flour mixture and stop mixing as soon as they get combined. Let the dough rest for at least 10 minutes.
4. Next -. Roll the dough out into balls about 1.5 to 2 times larger than the jam balls.  The initial rolling process can get a little messy in the beginning especially when it's still fresh and moist. But as they continue to firm up in the air, the rolling will get easier. Just be sure you work with clean hands to minimize the stickiness.
5. Wrapping time! Gently flatten a piece of dough. Place the jam right in the middle. Wrap the dough around the filling.  Continue to wrap around and enclose the jam. Lightly pinch the end point to seal the dough casing. Smooth out surface by rolling it into a ball. Repeat with the rest of the dough and jam.
6. Line the tarts on a baking sheet lined with a parchment paper. Glaze the tarts with the egg yolks. Do them nice and neat with a brush. Their final appearance depends very much on this.

7. Bake in a preheated oven at 350°F for about 20 minutes. Add a minute or two as needed. Let the cookies cool down completely before packing them away.

Monday, December 19, 2016

Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal
Ingredients:
FOR THE CRUST
·         1 1/2 cups graham cracker crumbs
·         5 tablespoons unsalted butter, melted
CHOCOLATE CHIP COOKIE DOUGH
·         5 tablespoons unsalted butter, room temperature
·         1/3 cup packed light brown sugar
·         3 tablespoons granulated sugar
·         1/4 teaspoon salt
·         1 teaspoon pure vanilla extract
·         3/4 cup all-purpose flour
·         1 cup chocolate chips
FOR THE CHEESECAKE FILLING
·         10 ounces cream cheese, room temperature
·         1/4 cup granulated sugar
·         1 large egg, room temperature
·         1 teaspoon pure vanilla extract

Directions:
1.   Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2.   Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3.   While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4.   In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5.   Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6.   Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
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