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Thursday, August 25, 2016

Daging Tok

Daging Tok
 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-bahan:
2 kilo daging (dipotong kiub, jgn kecil sangat)      
5 biji kelapa (santan)… me guna 3biji kelapa
1 ½ sudu besar jintan halus( jintan putih) – me guna 2 sudu mkn jintan halus.. goreng tanpa minyak dan ditumbuk halus.                3 sudu besar biji ketumbar – goreng tanpa minyak dan ditumbuk halus.
6 sudu besar jintan kasar ( jintan manis) - me guna 1 sudu mkn jintan kasar ..goreng tanpa minyak dan ditumbuk halus .
1-2 senduk cili blend (ikut tahap kepedasan anda).
Kerisik-anggaran dalam 1 biji kelapa
1 ketul gula melaka
3 helai daun kunyit – dihiris
5 kuntum bunga lawang
1 batang kulit kayu manis
5 biji buah pelaga
1 keping asam keping
Sedikit belacan
Garam
Serbuk perasa

Bahan kisar halus:
20 ulas bawang merah
9 ulas bawang putih
2 inci halia
5 -7 batang serai
2 inci lengkuas

Cara:
1.Masuk semua bahan kecuali daun kunyit,gula melaka,garam, asam keping, kerisik dan santan ke dalam periuk. 2.Perap dengan daging selama 4 jam paling kurang.Nak sedap lagi perap la seharian.
3.Masak dan didihkan perlahan-lahan hingga air kering kemudian baru dimasukkan santan.
4.Reneh selama 3-4 jam.Masukkan kerisik, gula melaka, gula dan garam. Kacau dengan agak kerap sehingga daging mula empuk, berwarna agak hitam dan kering.                                         5.Kena selalu dikacau supaya tidak hangit dibahagian bawah.
6.Akhir sekali masukkan daun kunyit dan asam keping kemudian kacau lagi sehingga rata.Sesuaikan rasa dan bolehlah diangkat.


P/s:Resepi Rendang Tok ini lebih sedap rasanya selepas sehari dimasak,kerana rempah ratusnya semakin meresap kedalam daging.

Sunday, August 21, 2016

Tuna Mayo Killer Bread (Part 3)


Tuna Mayo Killer Bread (Part 3)
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



260g bread flour

6g instant dry yeast

160-180g + 2 egg yolk + full cream milk

50g sugar

15g milk power

2g salt

50g butter

Filling : tuna or chicken

– mix all ingredients (except butter) together and knead till you get a silky and elastic dough

– incorporate butter and knead till window pane stage (crucial)

– divide dough into 3 portions or 50g each to made bun, then roll out flat. swiss roll, and place into greased loaf pan

– rise till dough reaches 90% of height of pan

– bake in preheated oven of 170 degrees C, second lowest rack for 20-25mins, tenting bread with foil if it browns too quickly

Friday, August 19, 2016

Donut


Donut

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 A:

500gr bread flour

100gr sugar

11gr instant yeast

1 tsp salt



Ingredients B:

200ml water

4 egg yolks



Ingredients C:

100gr margarine



Method:

Combine all ingredients A in mixing bowl.

Add in ingredients B and knead until it becomes dough.

Add in ingredients C, and continue kneading untill smooth and elastic.

Rest the dough for 1 hr..

Divide into few small balls (30 to 40 gr each)

And let rise for 1 hr OR MORE..

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, August 9, 2016

Kek Tapak Kuda



Kek Tapak Kuda


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
Sumber Resipi : BITTERSWEETSPICY

Ingredients:

 10 egg yolk
 5 egg white
 225g caster sugar
 30g ovalette (cake stabilizer)
 *110g plain flour or top flour
 *1/2 tsp baking powder (I used double-acting.)
 135g butter (melted)
 *10g milk powder or vanilla ice-cream powder
 (* sifted together)
 1 tsp vanilla essence
 1 tsp chocolate emulco
 Nutella chocolate spread OR hazelnut paste OR Nutella chocolate filling (recipe follows)



Method:

1.Prepare baking pans. Line & grease pans. Set aside.

2.In a mixing bowl, combine egg yolk, egg white, sugar & ovalette & beat until thick & fluffy. Add in flour & continue beating until well mixed.

3.Add in melted butter & vanilla & mix well.

4.Scoop up 5 big spoons of batter into a bowl & mix it with the chocolate emulco. Then pour into baking pans (Refer below for dimensions of pans.). Spread batter evenly.

5.Fill the rest of plain batter into a piping bag. Pipe batter onto chocolate layer. (I did not use  piping bag, just spooned batter.)

6.Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan from oven. Then remove cake from pan & leave to cool.

7.Once cooled, cut off the edges of the cake. Then cut into 2 or 3, depending on the size of the pans. Spread Nutella / hazelnut paste / chocolate filling on the cake & fold into two. Wrap rolled cakes with grease paper or cling wrap & chill cakes before serving.



Chocolate filling:

 200g  Mohrenglane / Tulip / Selbourne chocolate
 1/2 cup (125g) butter (melted)
 1 bottle (400g) Nutella



 Melt chocolate using double boiler. Add in melted butter & Nutella & mix thoroughly. Set aside to cool & thicken it before spreading onto cakes. ( I placed the filling in the fridge for few minutes so that it will thicken, but don't leave it there too long or it will harden.)

Sunday, August 7, 2016

Vietnamese Pho (Vietnamese Beef Noodle Soup)

Vietnamese Pho (Vietnamese Beef Noodle Soup)
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 Vietnamese pho broth
600g of onions (about 3 to 4 medium sized onions), split in half
200g of ginger (about 12 cm long ginger), split in half lengthwise
2.5kg of beef (shin + leg bone), cut into 2 cm thick slices
½ kg of beef brisket, cut into 10cm pieces (weighted after trimming)
2 star anise pods (20 star points in total)
10 cloves
10 cm long cinnamon stick
2 teaspoon of fennel seeds
2 teaspoon of coriander seeds
35 g of salt (about 5 teaspoons)
60 g of Vietnamese fish sauce (about 4 tablespoons)
30g of rock sugar
To serve:
800g of dried or fresh pho noodles (divided into 8 bowls)
500g of sirloin, cut thinly against the grain
1 medium onion, sliced paper thin
3 stalks of scallions, cut into thin rings
3 sprigs of chopped coriander leafs
Ground black pepper
Garnishes arranged alongside the pho bowl:
1 sprig of spearmint
1 sprig of Thai basil
1 sprig of cilantro
200g of bean sprouts
Thai's bird's eye chili cut into thin rings
A few lime wedges
200g of fish sauce, plus more to taste
2 limes, each cut into 4 wedges
Instructions
Place a wire cooling rack over the flame of a burner, set to high heat. Place ginger and onions on the rack and turn it occasionally until the skin becomes slightly blackened on all sides. It will take about 10 to 15 minutes.
Place the bones in a stockpot and immerse in cold water. Bring to a boil over high heat. Boil vigorously for 5 minutes to allow impurities to release from the bone. Tip the bones into a sink. When cool enough to handle, rinse the bones under running water and carefully remove any debris from them. Clean the stockpot, return the bones to the pot.
Add just enough cold water to immerse the bones. Bring to boil over high heat, While the broth is boiling, skim off any impurities on the surface for 15 minutes to ensure a clean, clear broth, then reduce the heat to a low simmer. Add brisket, charred onions, ginger, star, anise, cinnamon, fennel, cloves, coriander, fish sauce, sugar, and salt.
Gently simmer uncovered for 1½ hours. When the brisket is tender, remove it from the broth and place it in cold water to cool. Drain and keep in the refrigerator for use later.
Continue simmering for 3½ hours, top up the water as necessary to just immerse the bones.
Strain the broth through a fine strainer. Discard the bones and the spices. Adjust the final volume of the broth to 4 liters. Skim off the oil on the surface as much as possible. Season the broth with additional salt, fish sauce and rock sugar if desired.
Blanch the rice noodles in boiling water for 20 seconds. Drain, then transfer back to the bowl. Place a few pieces of beef brisket and raw sirloin on top of the noodles. Bring the broth to rolling boil. Ladle the broth evenly over the raw meat and other ingredients.
Garnish with spring onion and coriander to each bowl.

Serve hot with some bean sprouts, basil, and lime.

Saturday, August 6, 2016

CHOCOLATE CHIP MUFFINS


CHOCOLATE CHIP MUFFINS
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
2 cups (9oz/ 255g) all purpose flour, lightly spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (6oz/ 170g) unsalted butter, softened to room temperature
1 cup (7 oz/ 200g) sugar
2 eggs, at room temperature
2 teaspoons pure vanilla extract, (4 teaspoons if using imitation vanilla)
1 cup (8oz/ 227g) sour cream, at room temperature
1 cup (6 oz/ 170g) semi-sweet (or milk or bittersweet) chocolate chips, preferably minis
plus extra for sprinkling over the top

INSTRUCTIONS
Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C.
Line a 12 cup muffin pan with 12 cupcake liners (or 48 mini liners, if using mini cupcake pan).
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or a handheld mixer and a large bowl) beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.
Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.
Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.
On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined.
Using a rubber spatula, fold in the mini chocolate chips
Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top; about ½ cup of batter for regular muffins and 2 tablespoons for the minis. Sprinkle the tops with some extra chocolate chips
Bake for 15 to 18 minutes (for regular muffins), or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean or with a few moist crumbs attached. Mini muffins should bake in about 9 to 12 minutes. (Always check early for doneness and add a few minutes if still not baked through). DO NOT OVERBAKE or the muffins will dry out.

Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

Wednesday, July 27, 2016

Coco Pop Crunch Cookies



Coco Pop Crunch 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

60g butter
40g light brown sugar
30g egg
1 tsp vanilla paste
1/2 tsp coffee oil
70g cake flour, sifted
20g natural almond meal
60g coco pop (2 small boxes)
75g mini semi sweet chocolate chips


Directions

– whisk egg, vanilla paste and coffee oil together
– cream butter and sugar together. add in egg and whisk to blend well
– add in flour and almond meal. mix well, then fold in coco pop and chocolate chips. be gentle when mixing so you do not end up crushing the coco pop
– use an ice cream scoop (mine is 3cm in diameter) and scoop balls of dough onto baking sheet. bake in preheated oven of 160 degrees C and bake for 18-20 mins




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