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Monday, March 30, 2015

Kuih Lompang Pandan

Kuih Lompang Pandan 
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-bahannya:
1 1/2 cawan tepung beras.
3/4 cawan gula halus.
2 cawan air.
45 helai daun pandan.(gunakan  anak2 pandan..tak ada blh letak paste pandan)
1 tsp air kapur.
1 tbsp tepung jagung.
Kelapa parut putih.
Secubit garam.


Cara-caranya: 
Kisar  daun pandan dengan 2 cawan air.Tapis.
Satukan air pandan,tepung beras,gula,tepung jagung  dan air kapur.Kacau sehuingga sebati.tapis.
Panaskan pengukus dan kukus acuan lompang sekejap.Jangan lupa sapukan acuan dengan sedikit minyak masak agar senang untuk keluarkan kuih nanti.
Masukkan adunan ke dalam jag dan tuangkan ke dalam acuan sehingga hampir penuh.
Kukus selama 15-20 minit sehingga "lesung pipit" terbentuk
Sejukkan kuih sebelum keluarkan dari acuan.
Kukus kelapa parut sekejap dan gaulkan dengan sedikit garam.
Hidang kuih lompang dengan kelapa parut.

Ady Greatsword Empire Kitchen Recipes,,

Thursday, March 26, 2015

Marble Butter Cake


Marble Butter 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!

Ingredients:
8 large eggs, separated
250g castor sugar
340g unsalted butter
250g all purpose flour
1 1/2teaspoons baking powder
1 teaspoons vanilla extract
2 tablespoons good quality cocoa powder
1/4 teaspoon salt  

Method:
1. Preheat oven at 160°C with a wire rack in the middle. Sift flour, baking powder and salt in a bowl. Set aside.

2. Cream butter in the bowl till light and fluffy. In a separate bowl, whisk the egg yolks with the 100g sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated. Add in all purpose flour into the mixture in 3-4 batches.

3. Whisk the egg whites till formy. Gradually add the remaining 150g of sugar until stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches. Add in vanilla extract until incorporated.

4. Divide the batter into two, 3/4 in one batch and the rest in another bowl. Sieve cocoa powder over the lesser batch and fold to mix well. Pour batter into tin, alternating between the two mixtures, starting with the yellow batter. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl around the batter to create the marble effect. Bake for 40-55 minutes or until a tester inserted into the middle of the cake come out clean.

5. Cool on wire rack completely before serving. Cake keeps at room temperature up to three days and can be frozen up to 3 months.
Ady Greatsword Empire Kitchen Recipes,,

Tuesday, January 20, 2015

Paru Goreng Bersambal

Paru Goreng Bersambal

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 by : Adnan Ibrahim
BAHAN-BAHANNYA :-)
1 kg paru
4 ulas bawang putih, diketuk
2 inci halia, dititik
3 batang serai, dititik
1/2 cawan jus asam jawa
1 camca besar gula melaka
1/2 camca besar gula pasir
Garam secukup rasa
7 biji cili merah*
6 biji cili padi (optional)*
10 biji bawang merah*
4 ulas bawang putih*
3 biji buah keras*
1/2 inci halia*
1 camca besar ketumbar*
1/2 camca besar jintan kasar*(*dikisar, tapi jangan halus sangat)


CARA MEMBUATNYA :-)
Rebus paru bersama halia titik, bawang putih ketuk dan sedikit garam, hingga lembut. Sejukkan dan hiris nipis. Kemudian goreng hingga garing. Angkat dan toskan.
Tinggalkan kurang lebih 1/2 cawan minyak. Tumis bahan kisar bersama serai hingga harum. Kecilkan api dan terus menumis hingga terbit minyak. Masukkan jus asam jawa, gula melaka dan gula pasir, kacau rata.
Tambah garam secukup rasa dan masukkan paru goreng, gaul rata dan masak hingga sedikit kering tapi masih lembap. Rasa dan jika ok matikan api. Hidangkan bersama nasi hangat....
Ady Greatsword Empire Kitchen Recipes,,

Thursday, January 15, 2015

Daging Kambing Briyani

Daging Kambing Briyani

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!
Ady Greatsword Empire Kitchen Recipes 
Bahan-Bahan :
1 kg daging lembu/kambing, dipotong
 3 ulas bawang besar, dihiris nipis
 3 sudu besar minyak sapi, atau boleh gantikan dengan minyak masak
 4 sudu besar rempah briyani
 1/2 cawan bawang goreng
 1 senduk kecil tomato puree
 3 biji tomato, dihiris
 3 sudu besar serbuk badam
 1/2 cawan tairu atau susu cair
Bahan untuk dikisar:
 4 ulas bawang putih
 2 inci halia
 4 biji cili hijau
 4 biji cili merah

Bahan untuk ditumis:
 5 kuntum bunga cengkih
 4 kuntum buah pelaga
 1 batang kayu manis

Cara Penyediaan:
1. Gaulkan daging bersama bahan yang dikisar. Perap selama lebih kurang satu jam.
2. Panaskan minyak, masukkan bahan untuk ditumis dian masak hingga naik bau. Kemudian masukkan rempah briyani dan masak hingga pecah minyak.
3. Masukkan daging, tomato puree, tomato hiris, bawang goreng dan sedikit daun ketumbar. Kacau seketika hingga sebati.
4. Masukkan sedikit air dan tairu ataupun susu cair dan serbuk badam.
5. Masak sehingga empuk dan kuah menjadi pekat.

Selamat Mencuba !!
Ady Greatsword Empire Kitchen Recipes,,

Sunday, January 11, 2015

Apam Sunkist



Apam Sunkist
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!a

250gm tepong naik sendiri di ayak dgn 

1 sudu teh baking powder

100 gm gula halus

100 ml minyak jagung
150 ml sunquick manderin (warnanya lebih cantik)
100 ml air
Peppercup secukup nya..


Cara2

Campur gula halus dangan minyak jagung , sunquick dan air kacau rata supaya gula sebati..

Masukan tepong naik sendiri dan baking powder yg telah di ayak tadi gaul kan

Sampai sebati
Masukan adunan dlm acuan yg di alas dgn pappercup..
Kukus dgn api yg kuat hingga masak 
Dlm 15 minute.

Ady Greatsword Empire Kitchen Recipes,,

Wednesday, January 7, 2015

Chinese Spring Rolls

Chinese Spring Rolls
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!a
INGREDIENTS:
1 tablespoon soy sauce
2 tablespoon freshly ground black pepper
1 teaspoon cornstarch
1 pound ground chicken/grounded beef
2 tablespoons cooking oil, divided
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
2 stalk green onion, chopped
1/2cup fresh coriander,chopped
1/2 head of small cabbage (about 8 ounces), shredded
2 carrots, thin julienne cut
2 tablespoons oyster sauce
1 tablespoon cornstarch
1/4 cup water
50 spring roll wrappers, defrosted
oil, for deep frying (about 1/2 liter to 1 liter) 
DIRECTIONS:
1. In a large bowl, combine the soy sauce, , pepper and cornstarch. Add in the chicken/ grounded beef and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).

2. Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken/ grounded beef until browned. Remove browned ground chicken from wok to a bowl and set aside.

3. Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots, cabbage and fresh coriander. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken/ grounded beef back into the wok, stir well. Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.

4. In a small bowl, whisk together the cornstarch and water. This is your slurry. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.

5. Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.

6. When ready to fry, heat 1 1/2" of oil in a wok or deep, heavy skillet to 350F (see tip in photos if you don't have thermometer). Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occassionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining.
Ady Greatsword Empire Kitchen Recipes,,

Tuesday, January 6, 2015

Red bean Pau (steamed buns)

Red bean Pau (steamed buns)
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!a


350g Hong Kong flour
1/4tsp salt
1 and 1/2tsp instant yeast
60g caster sugar
160ml-180ml water
2tbsp Crisco shortening
red bean paste 
Method
1. Weight red bean paste 40g and lightly shape into ball. Set aside.
Mix yeast with 1tbsp lukewarm water, set aside for 5mins.
2. Add all ingredients in a mixing bowl except shortening and combine well.
3. Add shortening and knead till dough became smooth and no sticky to hands.
4. Cover with damp cloth and rest for 60mins.
5. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
6. Weigh out 50 gm of dough and roughly shape into a ball and rest for 10mins.
Ady Greatsword Empire Kitchen Recipes,,
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