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Friday, February 5, 2016

Bingka Ubi

Bingka Ubi
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

resepi:Kak Ann Periuk Tanah

Bahan-bahan:
4 cawan ubi kayu siap diparut
2 cawan santan pekat daripada 1 biji kelapa
1 cawan gula pasir
1/2 sudu teh garam
sedikit pewarna kuning 

Cara membuatnya:
Panaskan ketuhar pada suhu 200 darjah Celcius (api atas dan bawah. Masukkan semua bahan ke dalam loyang berukuran 7 X 7 inci (atau 6 X 6- bingka agak tebal. Gaul rata hingga gula hancur dan santan sekata. Ratakan. Masukkan loyang ke dalam ketuhar dan letakkan di rak paling bawah. Bakar bengkang selama 1 jam - 1 1/2 jam atau hingga bahagian atas bengkang keperangan. Setelah masak, keluarkan dan lebih kurang 3-5 jam sebelum dipotong dan dihidang.
Ady Greatsword Empire Kitchen Recipes,,

Sunday, January 31, 2016

Seri Muka

Seri Muka

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

Oleh : Surianti Ramli

Lapisan bawah
2 cawan beras pulut dicuci bersih dan rendam 30 minit, toskan
1 cawan santan
1 cawan air
Secubit garam
-panaskan periuk kukusan dan kukus pulut bersama bahan di atas selama 30 minit. Kacau sebati dan tekan-tekan supaya padat di dalam loyang.

Lapisan atas
3 biji telur
3/4 cawan tepung gandum
3/4 cawan gula pasir
1 cawan jus pandan (kisar 5 helai daun pandan bersama air, tapiskan)
1 1/4 cawan santan
Beberapa titis pewarna hijau
-satukan semua bahan, kacau sebati dan tapiskan.
-masak atas api perlahan sambil mengacau selama 2 - 3 minit (naik wap). Jangan kacau terlalu lama, nanti jadi keras bergentel dan permukaan seri muka akan jadi tidak licin.

Cara :
Tuangkan lapisan atas ke dalam loyang berisi pulut tadi. Balut tudung periuk kukusan dengan kain/tuala untuk mengelakkan air menitis. Kukus selama 40 minit. Matikan api.


*penting : tunggu serimuka betul-betul sejuk, anggaran 4 - 5 jam baru dipotong. Kalau potong semasa panas, akan jadi lembek bahagian atasnya.

Thursday, January 28, 2016

Red Velvet Cupcakes.


Red Velvet Cupcakes.
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

2 large eggs, room temperature and separated
1 and 1/3 cups (160g) all-purpose flour1 (measured correctly)
1/4 cup (32g) cornstarch1
1/2 teaspoon baking soda
4 teaspoons (6g) natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) canola or vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring2
1/2 cup (120ml) buttermilk, room temperature3

Directions:

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch. Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.
Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  
Lemon Cream Cheese Frosting

Ingredients
2 sticks of real (salted) butter, at room temperature
4 ounces of shortening
4 ounces of cream cheese, at room temperature
½ Tablespoon vanilla extract
8-9 cups of powdered sugar
½ cup fresh lemon juice
2-3 Tablespoons milk

Instructions
In a large mixing bowl, cream together the butter, shortening, and cream cheese until very smooth. Add in the vanilla and mix again.
Begin adding powdered sugar, one cup at a time up to 8 cups.
Your frosting will be very stiff at this point - now add in the lemon juice and 2 tablespoons of milk.
Mix and check the consistency.

From here, I had to add a little more powdered sugar (it was too soft) but then I went too far, so I added a little more milk. Just play with it until you get a consistency you're happy with! I made mine on the softer side so it was silky smooth ... but still able to hold it's shape!
Ady Greatsword Empire Kitchen Recipes,,

Friday, November 27, 2015

Rendang Tok Perak

Rendang Tok Perak

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

Bahan:

- 1 1/2 kg daging (dipotong dadu mengikut saiz dikehendaki)
- 3 liter santan
- 1 biji kelapa parut (sangai, jadikan kerisik) sedikit isi kelapa (dihiris kecil, jadikan kepingan dan disangai)
- 2 helai daun kunyit
- 4 helai daun salam
- 3 batang serai (dititik)
- 1 batang kulit kayu manis
- 4 biji bunga lawang
- 10 biji bunga cengkih
- 1 1/2 keping gula nipah/kabung/melaka
- Garam secukup rasa
- Minyak untuk menumis

Bahan disangai (goreng tanpa minyak)
- 11/2 sudu makan jintan manis
- 1/2 sudu makan jintan putih
- 2 sudu makan biji ketumbar

Bahan kisar
- 20 biji cili kering (rendam dulu)
- 1 sudu teh lada hitam
- 10-15 biji bawang merah
- 1 labu bawang besar
- 5 ulas bawang putih
- 3 sm lengkuas
- 5 batang serai
- 5 sm halia
- 3 sm kunyit hidup
- Bahan yang disangai tadi

Caranya
- Mula-mula perapkan daging dengan sedikit bahan kisar.
- Panaskan minyak dan tumiskan serai, kulit kayu manis, bunga lawang, bunga cengkih dan bahan kisar. Masakkan rempah itu dahulu.
- Masukkan daging yang diperap beberapa jam tadi. Kacau.
- Masukkan santan, gula Melaka/kabung, garam, separuh dar kerisek, daun salam dan daun kunyit yang telah dicarik. Kacau sedikit, biarkan ia masak. `tambah air jika perlu'
- Bila daging nampak empuk, masukkan semua baki kerisik dan kelapa kepingan kecil yang disangai tadi, kacaukan. Masakkan rendang tok ini biar betul-betul kering.

TIP

- Rendang Tok ini mesti kering dan ia akan bertukar warna kehitaman.


- Daun salam adalah bahan kesenian rendang Tok.
Ady Greatsword Empire Kitchen Recipes,,

Monday, November 23, 2015

Sardine Puff


Sardine Puff
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

Bahan2:
500g tepung gamdum
50g marjerin pastry
250ml air
15g garam
+/- 400g margerin pastry


cara2..
Gaul 50g margerin pastry dgn tepung
Campur air sedikit demi sedikit dan uli hingga menjadi doh
Rehat kan doh 20min
Canai doh tadi setebal 1cm dan letakkan margerin pastry di atas doh yg dicanai.
Lipat doh dan canai semula
Simpan dalam peti sejuk1 jam
Keluarkan didalam peti sejuk dan ulang canai 2-3 kali
Simpan di dalam peti sejuk 4 jam sebelum digunakan
Canai semula setebal ½ cm dan potong/ mengikut kesukaan.
Filling :
sardine (mengikut kesukaan anda)
Ady Greatsword Empire Kitchen Recipes,,

Saturday, November 14, 2015

Laychee Aiscream Soda Herb

Laychee Aiscream Soda Herb

1 botol air aiscream soda - botol besar
2 biji lemon
2 batang serai-di titik
40 gram daun pudina
1 tin laychee
5 Asam Boi
Ais/Air Batu

Caranya
potong nipis lemon dan campakkan semua bahan di dalam jug dan akhir sekali, masukkan ais. simpan dalam peti ais beberapa jam untuk mendapatkan kesegaran berpanjangan..

Sunday, October 11, 2015

Bingka Roti Sardin Berchezz


Bingka Roti Sardin Berchezz

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

Bahan2  A:
* 2 tin sardin (hancurkan)
* 10 biji cili padi - hiris
* 3biji cili hijau/merah - hiris
 *1 biji bawang besar - dadu
* masak semua bahan ni hingga kering..

Bahan2  B:
1 buku roti – potong dadu
3 kotak (250ml) susu full cream
2 tangkai daun sup & bawang – hiris nipis
300g  mozzarella cheese
10 biji telur -  - dipukul ringan
2 sudu mkn lada hitam
2 gengam bawang goreng – letak lebih pun tak apa…
gram/perasa
Cara2:
Campur semua bhn2 cecair + garam + telur + roti – gaul smpai roti serap semua cecair + bahan2 A
Masukkan daun bawang + 200g mozzarella cheese +dan bwg goreng lalu digaul rata…masuk kan dlm loyang yg dialas dgn kertas…taburkan bal mozzarella cheese diatasnya…bakar 180 selama 45 mnit..sedap dimkn bersama sos cili + mayo….soooo yummy!!!
Ady Greatsword Empire Kitchen Recipes,,
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