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Wednesday, June 17, 2015

Kek Kukus Buah @ Prune


Kek Kukus Buah @ Prune 

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: http://fuzzymazing.blogspot.sg
Bahan-bahan:

A
250g butter (softened)
100 fine sugar
1 tsp ( I used 1/2 tsp) ground nutmeg

1/4 tsp (I used 1/2 tsp) orange essence
1/2 tsp vanilla essence
2 large eggs

B(combined & sifted)
250g plain flour
1 tsp baking soda
1 tsp cream of tartar

C(combined)
100g mixed dried mixed fruits*
200g dried black currants* - *me used prune
50g walnuts (chopped into small pieces)
20g plain flour

D
200g castor sugar (for burnt sugar) 


Method:
Heat a steamer over medium heat.
Combine A, except eggs, mix with a wooden spoon.
Add eggs, one at a time, & blend well. Do not overmix.
Add B &mix well.
Add C & mix well. Do not overmix.
Prepare burnt sugar by placing D into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat and carefully add to the fruit cake mixture. (NB: the burnt sugar will harden almost immediately, the hardened ones can still be added to the batter in the baking pan.)
Pour mixture into a lined & greased baking pan (8x8x4").  Then cover pan with aluminium foil & tie the pan with a string again. Make sure the pan  is water-proof.

Steam the cake for 4 hours. Then remove pan from steamer. Leave pan aside for 10 minutes. Then remove cake from pan. Leave to cool.

Monday, June 8, 2015

LAMB KEBAB

LAMB KEBAB 
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:

1 kg daging, (1/4 lemak dan 3/4 tanpa lemak).. Guna daging segar if guna daging cincang ianya jadi lembik sikit dan payah nk handle masa nk bako terutama taim nk lekatkan daging kat besi ru kalau tk PRO jatuh semuanya..

1/2 cawan daun parsley
1/2 cawan daun ketumbar
1sudu mkn  serbuk lada hitam
1 labu bawang besar yg besar saiznya
2 biji tomato masak ranum in yang besar saiznya
2 tbsp minyak zaitun
2 tsp cumin powder
3 sudu mkn  arab mix spices
garam secukup rasa

** Besi pencucuk untuk grill atau buat bulat2 pun blh.. 

Blend kesemua bahan dalam food processor sehingga sebati. Perapkan beberapa jam.
Basahkan tapak tgn dgn aír dan ambil adunan daging tadi dan kepalkan memanjang menyaluti besi pembakar. Buat sehingga habis dan bakar dengan api sederhana atau bakar bara api sehingga masak dan sedia untuk di hidangkan panas2 bersama roti pita arab, hummus, mutabbal, salata dan jeruk sayuran.
Nak mkn ngan nasik pon ok jer no hal but MOSTLY lah arab mkn ngan roti pita

Note: bakar bara api lagi sedap n juicy. ady bakar dalam oven je..

Ady Greatsword Empire Kitchen Recipes,,

Thursday, June 4, 2015

STEAMED CASSAVA & SAGO KUIH....Talam Ubi Sago….

STEAMED CASSAVA & SAGO KUIH....Talam Ubi Sago….
Sumber resepi cik cek
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...
Lapisan Bawah - Ubi Kayu
500 gm ubi kayu yg telah dibuang kulitnya...
150 ml air
100 ml santan pekat
2 sudu besar tepung ubi
150 gm gula pasir 
sedikit warna kuning

Note: untuk lapisan bawah ady gunakan 500g ubi parut + 150g gula +100ml santan + tepung ubi + warna kuning ..gaul rata dan kukus…

Lapisan Atas -Sago Biji
150 gm sago biji.... yg ni ady guna sago warna hijau
150 gm gula pasir 
250 ml water
375 ml jus pandan (3-4helai daun pandan...dikisar bersama 375 ml air....perah/tapis jusnya )….note yg ni ady guna 15 helai daun pandan untuk dapatkan warna hijau yg cantik..
100 gm kelapa parut ...putihnya sahaja...

CARA-CARA PENYEDIAANNYA....
Lapisan Bawah - Ubi Kayu

Ubi kayu dipotong kecil....campurkan gula...santan pekat...air.....tepung ubi....kisar halus dalam food processor @ blender....
Masak campuran ubi diatas api sederhana kecil sehingga pekat /likat....Tuangkan adunan yg likat/pekat kedalam loyang bersaiz 8" x  8" yg telah dilapik ngan aluminium foil melepasi ketinggian loyang....
Panaskan kukusan.....sementara itu sediakan pula utk lapisan atas - sago biji....

Lapisan Atas - Sago Biji
Didihkan air dalam bekas yang sesuai...masukkan sago biji dan gula....kacau sehingga campuran ini sedikit pekat....
Campurkan jus pandan....masak lagi menggunakan api sederhana besar....( sementara menunggu campuran ini dikacau sehingga pekat....lapisan pertama tadi bolehlah dikukus dengan api besar lebihkurang 15 minit....)
Pastikan campuran sago biji dikacau selalu menggunakan api kecil sehingga sago biji separuh masak...campurkan kelapa parut...kacau lagi sehingga campuran pekat/likat....
Perlahan2.....tuangkan campuran sago biji keatas lapisan ubi kayu yang telah dikukus tadi....( pastikan air kukusan mencukupi...kalau kurang air kukusan perlu ditambah...)
Kukus lagi anggaran 20 minit dengan api besar....
Setelah masak...angkat kuih dari kukusan....biarkan betul2 sejuk sebelum dipotong...untuk memudahkan kuih dipotong ...lapikkan pisau dengan plastik...potonglah kuih mengiukut saiz kesukaan memasing...

Nota :
Kuih agak lembik ketika baru lepas dimasak....pastikan betul2 sejuk sebelum dipotong... masukkan kedalam fridge setelah kuih sejuk....keluarkan semula...proses memotong kuih jadi lebih 
Ady Greatsword Empire Kitchen Recipes,,

Tuesday, June 2, 2015

Mee Bandung Bonesteak

Mee Bandung 
Bonesteak
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 : Sis Alinah Boyan 
Bahan...
1 kg Bonesteak direbus dahulu selama 30min dan buang air rebusan pertama..

Rebus bonesteak bersama daun bay dan sedikit halia .. rebus sampai dagingnye empuk.. ambil airnya tuk dijadikan kuahnya



1 Bawang Bombay*

5 Bawang putih*

Lada kering ikut pedas masing2 ya*

3 sudu besar Tomato puree

3 sudu mkn Tomato sos
3 sudu mkn Cili sos
 1 sudu mkn Kicap manis
 1 cube Stock ayam

2 helai daun bay

Bunga 4 sekawan

1-1/2 sudu mkn Serbuk lada hitam

Gula garam dan perasa
Minyak tuk menumis
Sedikit tepung jagung..tuk memekatkan kuahnya

warna merah jika mahu- yg ni ady tak letak




Mee kuning,tauge,sawi,tomato

Bahan seafood pun boleh jika mahu...bahan2 ni dicelur dulu ya
Telur...tuk dipecahkan dlm kuahnya bila nk dihidangkan

Caranya...
Bahan bertanda dikisar halus
Tumis Bunga 4 sekawan dan daun bay hingga harum

Masukkan bahan kisar… tumis hingga garing
Masukkan bahan2 yg lain tumis hingga rata..lalu masukan bonesteak gaul rata2..dan masukan air rebusanan  bonesteak + gula garam dan perasa ..
Akhir masukkan air tepung jagung tuk pekat mana yg dimahukan.....




Ady Greatsword Empire Kitchen Recipes,,

Thursday, April 9, 2015

Nagasari Roti

 Nagasari Roti
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 Nagasari Roti
roti tawar, dibuang tepinye
pisang kepok
1/2 sudu the vanilla essence
300g gula pasir
500ml santan dari 1 biji kelapa
daun pisang secukupnya, untuk membungkus
½ sudu the garam

Cara Membuat Nagasari Roti
Rebuslah sambil digaul hingga mendidih bahan santan, vanili, gula pasir, serta garam.
Sediakan daun pisang lalu letak 1keping roti tawar. Tambahkan santan. (nak lagi senang celup roti dalam bancuhan santan)..
Letakkan pisang di tengah roti tadi dan lipat . Bungkus dan kedua ujungnya dilipat.(lipat 2 lipatan supaya roti tidak kembang semasa dikukus) Ulangi semuanya sampai roti tawar habis.
Kukuslah hingga masak di atas api sedang dengan waktu kurang lebih 25 menit.
Kini, nagasari roti tawar sudah siap disajikan. Selamat menikmati.

Ady Greatsword Empire Kitchen Recipes,,

Sunday, April 5, 2015

Ferrero Rocher Congo Bars Brownies

Ferrero Rocher  Congo Bars Brownies 
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

Congo Layer:
1 1/3 cups (6¼ ounces) all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
3 ounces (¾ stick) butter, melted and cooled
1¼ cups firmly packed (8 ounces) light brown sugar
1 large egg
1 large egg white (save the egg yolk for the brownie layer!)
1 teaspoon pure vanilla extract
100g  almond slice
100g macadamia nuts-chop
Brownie Layer:

10 Ferrero Rocher  -chop
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
¼ cup (¾ ounce) unsweetened cocoa powder
1/8 teaspoon baking powder
¼ teaspoon salt
4 ounces (1 stick) butter
4 ounces semisweet chocolate, coarsely chopped
3/4 cups granulated sugar
2 large eggs, lightly beaten
1 large egg yolk
2 teaspoons pure vanilla extract

DIRECTIONS

Center a rack in the oven and preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease and flour For the congo layer: in a small bowl, stir together the flour, baking powder, and salt. In a large bowl, stir together the butter, brown sugar, egg, egg white, and vanilla just until blended. Stir in the flour mixture just until the batter is smooth.
Scoop the thick, sticky batter onto 8 or 9 different areas on the bottom of the prepared pan. With an offset spatula or rubber spatula, spread the batter to cover the pan as evenly as possible. Sprinkle the almond slice macadamia nuts-chop evenly on top and gently press them into the batter.
Partially bake the layer until it is no longer shiny on top and is beginning to come away from the sides of the pan, about  15-30minutes .Transfer the pan to a wire rack to cool while you prepare the brownie layer. 

For the brownie layer:
in a small or medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In a small saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1½ minutes. Transfer to a medium bowl and let cool for 5 minutes.
Stir the sugar into the chocolate mixture until incorporated. Add the eggs, egg yolk, and vanilla and stir until well blended. Stir in the flour mixture just until the batter is smooth. Scoop the thick, sticky batter onto 8 or 9 different areas of the still-warm congo layer. With the offset spatula, spread the batter as evenly as possible. Sprinkle the chop Ferrero Rocher  evenly on top and gently press them into the batter.

Bake the brownie until the top is no longer shiny; appears set; feels firm, rather than soft; and a round wooden toothpick inserted in the center comes out with moist chocolate crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool completely. The top layer will set up as it cools. 

Ady Greatsword Empire Kitchen Recipes,,

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,,
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