Tuesday, April 24, 2012

Nasi Pilau Pakistan / Gulai Ayam Pakistan

Nasi Pilau Pakistan
Resepi: My Resipi umi e
Sumber : Salbiah Bulat (FB)Bahan-bahan ( 6-8 orang )
4 cawan beras basmati
3 cawan air
1 cawan susu cair
1 biji bawang besar dihiris
1 sudu besar serbuk jintan manis1 sudu besar serbuk ketumbar
1 sudu besar minyak sapi
1 cawan sayur campuran
garam dan perasa secukupnyaCara-cara
Cuci beras dan toskan
Panaskan periuk dan cairkan minyak sapi
Goreng bawang yang dihiris hingga naik bawa dan layu
Masukkan serbuk jintan dan ketumbar
Masukkan beras dan kacau rata
Masukkan susu serta air dan masak nasi hingga nasi agak kering baru masukkan sayuran campur.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Gulai Ayam Pakistan
Resepi: My Resipi umi e
Sumber : Salbiah Bulat (FB)
Bahan-bahan ( 6-8 orang )
6-8 ketul ayam (biasanya Paki guna kambing TAPI umi_e tukar pada ayam sebab tak makan kambing)
1 tin plum tomato (bukan tomato puri)
1 labu besar bawang (dihiris)
5 biji cili hijau (tambah ikut suka pedas)
50gm daun ketumbar
1 sudu makan serbuk jintan manis
1 sudu makan serbuk ketumbar
minyak untuk menumis
garam dan perasa secukupnyaCara-cara
Bersihkan ayam terlebih dahulu
Blend cili hijau bersama daun korianda/ketumbar
Panaskan minyak dan tumiskan bawang besar hiris hingga naik bau dan layu
Masukkan bahan yang di blend tadi, kacau dan masukkan serbuk jintan dan serbuk ketumbar. Kemudian masukkan plum tomato bersama jus nya sekali.
Lepas tu baru masukkan ayam, garam dan perasa secukupnya...
Masak sampai ayam empuk dengan api perlahan dan kuahnya agak pekat
p/s: Resepi ini tak gunakan air atau santan...

Sunday, April 22, 2012

Tie Dye Cupcake

Tie Dye Cupcake
adapted :Cupcake Project
Making and Baking "Tie-Dye Cupcakes" with my daughter Fiah Nur and Nur Sara..(anak saudara) they had so much fun decorating own cupcakes..
1 cup sugar
1 vanilla bean
1 3/4 cup cake flour
1 1/2 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup sour cream (I used non-fat Greek yogurt)
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup whole milk
Gel food color paste in neon yellow, orange, green, pink, purple, blue& chocolate

Preheat the oven to 350 F.
Add the sugar to a small bowl. Split open the vanilla bean and scrape out the seeds with a paring knife. Smush the vanilla seeds in the sugar and set aside.
In the bowl of a mixer add the flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the vanilla sugar and mix together. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
While the mixer is mixing, whisk together the sour cream, oil, and vanilla. Pour this in the mixer and combine.Slowly add the milk in and turn on high for a few seconds.
Divide the batter between 4 small bowls and add a squirt of food coloring to each.
Mix the color in and then add tablespoon dollops to the cupcake liners. I varied the order of color so all the cupcakes would look different.
If you have batter left over, just add it to cupcake liners that look a little empty. This is a messy process, but totally worth it!
Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
Easy-Add clear vanilla extract
Add to shopping list clear vanilla extract
1 teaspoon clear vanilla extract
Easy-Add clear vanilla extract
Add to shopping list clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk Makes:
About 3 cups of icing.
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 3
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
Step 4
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Friday, April 20, 2012

Moist Pandan Marble Cake

Moist Pandan Marble Cake
Sumber Resepi by: kak Yatie **Sinar Kehidupanku**~:: want to see HERE

250 grams butter
250 grams caster sugar
250 grams flour
8 eggs
1 tbsp ovalette
1 tsp vanilla essence
1 tbsp chocolate emulco
2 tbsp cocoa powder
4 tbsp condensed milk

Preheat oven to 170°C. Grease a 7-8 inch round/square pan.
Melt butter (I usually melt it in a microwave, but you can melt it over the stove too) and leave aside to cool.

Sift flour into a mixer bowl. Add sugar, eggs and ovalette into the bowl and using a whisk attachment, beat at low speed to firstly combine ingredients, then medium speed to add volume. Mix until ingredients are thoroughly mixed in, about 3 minutes.

Beat in vanilla essence. Gradually pour in melted butter while beating the batter at low speed. Continue beating until all the butter has been incorporated.
Separate half the mixture into another bowl. This will be your plain mixture.
In the original mixing bowl, add cocoa powder and chocolate emulco to the batter and beat till well incorporated. This will be your chocolate mixture.

To assemble, spoon 3 tablespoons of the plain mixture in the middle of your baking tin. Then place 3 tablespoons of the chocolate mixture. As you continue spooning in the batter into the middle, the batter will start spreading out into the tin. Continue alternating, as this will form the marbled effect.
Bake in the centre rack of the oven for 40 minutes, until a skewer poked into the centre of the cake comes out clean.

After removing from the oven, allow the cake to cool in the tin for about 10 minutes. Then, turn the cake out to cool on a wire rack.

Ady Greatsword Empire Kitchen Recipes,,

Beef Chow Fun/Stir-Fry Rice Noodles with Beef

Beef Chow Fun/Stir-Fry Rice Noodles with Beef
Resepi : My Kitchen Snippets Here
10 oz fresh rice noodles
½ pound flank steak
1 medium onion – sliced thinly
2 cups bean sprout
5 slices ginger
3 cloves garlic – finely chopped
3 spring onions – cut into 1” length

Seasoning for the beef:
1 tsp corn starch
2 tbsp soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tsp pepper

Seasoning for the Noodles:
2 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp thick dark soy sauce
¼ cup chicken stock or water
Salt and pepper to taste

1. Sliced the flank steak thinly across the grain and marinate it with the seasoning. Set it aside for half and an hour.2. Cut the rice noodles into half inch thick and rinse it over warm water to remove any access oil. If you are using rice noodles that already been refrigerated you need to soften them up in the microwave for 2 minutes before washing it. Set it aside.3. Combined the seasonings for the noodles in a bowl and set it aside.4. Heat up the wok over high heat. Add in 2 tbsp of oil and add in the beef. Lay them flat, do not stir it until they are sear and brown before flipping it over to the over side. Let it sear the other side. Remove from the wok and set aside. This will only take a minute on each side.5. In the same wok add in another 1 tbsp of oil into the wok. Add in the ginger, garlic and onion. Stir-fry until fragrant and lightly brown.6. Add in the rice noodles, stir fry them for a minutes. Add in the seasoning mix and continue to stir-fry for another 1 minutes. Add in the spring onions and bean sprouts. Toss and stir until well mix. Check seasonings.7. When the taste is to your liking, add in the beef. Give it a good stir and mix well for about 30 seconds. Turn off the heat and serve immediately.
Yours sincerely

Ady Greatsword Empire Kitchen Recipes,,

Tuesday, April 17, 2012

Morning Glory Muffins - good morning everyone!!

Morning Glory Muffins
Recepi by
: From King Arthur Whole Grain Baking

2 cups whole wheat flour
1 cup packed light brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups (7 ounces) peeled and grated carrots

1 large tart apple (like Granny Smith), peeled, cored, and grated
1/2 cup sweetened coconut
1/2 cup chopped walnuts
3 large
2/3 cup vegetable oil
1/4 cup orange juice
2 teaspoons vanilla extract

Preheat oven to 375 degrees F. Lightly grease a standard muffin tin or line with paper liners and coat the paper with nonstick spray.

Wednesday, April 11, 2012

Doughnut Muffins- Muffins that taste like doughnuts..

Doughnut Muffins- Muffins that taste like doughnuts..

Makes 12 muffinsINGREDIENTS

For the Muffins:

12 tbsp (1 1/2 sticks, 6 oz.) unsalted butter

3/4 cup sugar

2 large eggs

3 cups all-purpose flour

2 1/2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3/4 tsp ground nutmeg

3/4 cup whole milk

1/4 cup buttermilk (instead of these two milks, you could also just use 1 cup lowfat milk and 3/4 tsp lemon juice)For the topping:( yg ni Ady tak buat anak2 tak suka..)

4 tbsp unsalted butter, melted

1 cup granulated sugar

1 tbsp cinnamonINSTRUCTIONS

Preheat oven to 350 F. Generously butter a 12-cup muffin tin.

In a medium bowl, sift together flour, baking powder, baking soda, salt, and nutmeg. In a measuring cup, stir together milks. Set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed until fluffy. Add eggs one at a time and beat at low speed until just incorporated. With a wooden spoon, gently stir 1/4 of the dry ingredients into the butter mixture, then 1/3 of the milk. Continue alternating until the ingredients are all fully incorporated, but do not overmix. Distribute batter evenly among the muffin cups and bake for 30-35 minutes, or until the tops are bouncy but not browned. Let cool in the pan for five minutes.

While the muffins are cooling, combine sugar and cinnamon in a small bowl. Brush each muffin all over with the melted butter, then roll in the cinnamon sugar until completely covered. (If you do not have a pastry brush, you can dip the muffins in the butter instead, but you will probably need more than 4 tbsp.) Serve immediately.Ady Greatsword Empire Kitchen Recipes,,

Tuesday, April 3, 2012

Dalca Ikan Kurau Kering

Dalca Ikan Kurau Kering

Resepi : Nor Aini Mohd Amin(FB)
1 paket ikan kurau kering(direndam utk kurangkan masinnya)
Kacang panjang/kacang buncis- kerat2 sepanjang 2 inci
Lobak merah-kupas dan potong suka hati
Terung- potong dadu besar2
2 lada merah dan 2 lada hijau-belah2 setiap biji
Kentang- tak letak
Tomato buah- tak letak
1 cawan kacang dhal -cuci dan rebus hingga empuk, asingkan air rebusannye.
Bahan2 kisar:
2 biji Bawang besar
5 biji Bawang putih
1 inci Halia
150g rempah kari daging
150g rempah dalcha masala
Rempah tumis 5 sekawan
150ml Santan
Air asam/asam gelugor
3 tangkai Daun kari
Air  secukupnya
1.Panaskan minyak,tumiskan rempah 5 sekawan , daun kari dan bahan kisar..tumis hingga harum
2.Masukkan rempah kari dan rempah dalca. tumis smp garing.
3. Masukkan santan ,air asam , air rebusan  kacang dhal + air secukupnye.gaul rata.
4.Masukkan kacang dhal,kentang dan lobak merah.
4.Bila kentang dan lobah dah empuk... masukkan ikan kurau yg telah direndam.
5.Berikan perasa secukupnya...
6.Akhir sekali masukkan sayur2an yang telah dipotong dan bolehlah ditutup apinya.
Have A Nice Day,,Ady Greatsword Empire Kitchen Recipes,,