Friday, July 20, 2012


Ady Greatsword Empire Kitchen Recipes ingin mengucapkan SELAMAT MENYAMBUT BULAN RAMADHAN AL-MUBARAK  kepada semua FB, follower,readers n visitors blog ni.. semoga perjalanan bulan ramadhan kita tahun ni lebih bermakna...

A Glass of Care A Plate of Love
A Spoon of Peace
A Fork of Truth
A Bowl of .  Doa'a 
Mix with spices of QURAN.
Enjoy This Meal.

Ady Greatsword Empire Kitchen Recipes,,

Wednesday, July 18, 2012

Cinnamon Sugar Croissants

Cinnamon Sugar Croissants
  Adapted from :
Best of Fine Cooking Breads

For the dough:
4 cups all purpose flour (plus more for rolling)
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons milk (I ran out of milk, so I used almond milk)
1/4 cup + 2 tablespoons sugar
3 tablespoons unsalted butter (softened)
1 tablespoon + 1 scant teaspoon instant yeast
2 1/4 teaspoon salt
 Cinnamon  sugar 
Butter Layer:
1 1/4 cups cold, unsalted butter
Egg wash:
1 egg 
Day 1
      Combine all of the dough ingredients in a stand mixer fitted with a dough hook. 
      Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes. 
    Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight 

 Day 2
       Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square. 
     Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough.
       Lightly flour the top and bottom of the dough, and roll it into an 8x24 inch rectangle, focusing on lengthening rather than widening. 
       Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds)
    Freeze for 20 minutes. 
       Repeat the rolling and folding process (steps 10-12) 2 more times.
       Cover the dough and refrigerate overnight.
   Day 3
   Unwrap and lightly flour the top and bottom of the dough.
     Roll the dough into a long and narrow strip (8x44 inches) *hang in there! its a great arm workout!
       After you have finished rolling, check to make sure that there is enough excess dough on both ends to allow you to trim the ends straight and allow for the remaining strip of dough to be 40 inches long.
     Lay a tape measure lengthwise along your dough. On one side, mark the dough in 5 inch intervals. On the other side, mark the dough at 2.5 inch intervals. Make diagonal cuts by positioning a ruler at the top corner and the first bottom mark (2.5" side). With a knife or pizza cutter, cut the dough diagonally along these lines to form 15 triangles.

       Shape the croissants by making a 1/2 inch notch in the center of the short side of each triangle (this gives them a crescent shape). Hold the dough and gently elongate it without squeezing or compressing. Lay the croissant on the counter with the notched side closest to you add a sprinkling of cinnamon sugar before rolling into crescents(Add another generous sprinkling of cinnamon sugar before popping into the oven after the second egg wash)
     And roll the dough away from you toward the pointed end. Flare your hands outward as you roll to make the "legs" longer. 
       Bend the two "legs" toward each other in a crescent shape and place on a baking sheet (I recommend around 5-7 croissants per sheet).
       Brush the croissants with egg wash (place leftover egg wash in the fridge to use later)
       Proof the croissants for 1 1/2 to 2 hours (Or proof them overnight in the fridge, and let them come to room temperature for about an hour before baking)
      Brush them once more with egg wash.
       Heat the oven to 425 degrees F.
       Bake for 20 minutes, rotating the sheets halfway, until they have a nice golden brown color and darkened edges. 
       Cool and enjoy! 
Just want to say all my follower and reader and thank you for being my Kitchen follower and visitor..
Ady Greatsword Empire Kitchen Recipes,,


Friday, July 13, 2012

Penne Goreng Briyani

Goreng Briyani
500g penne
300g daging cincang
5 biji bawang merah- dihiris
3 sudu makan rempah briyani
1sudu makan ketumbar
1sudu makan serbuk korma
2 sudu makan cili kering yang telah dikisar
½ sudu  teh  serbuk lada putih
3 sudu makan sos cili
3 sudu makan sos tomato 

2 biji tomato-di potong dadu
1 batang lobak merah – diparut
3 sudu makan halia yg telah di kisar
1 sudu makan bawang putih yg telah di kisar
1 sudu makan air perahan limau
2 kiub stok ayam
3 batang lada merah- dihiris
3 batang lada hijau -  dihiris
sedikit daun ketumbar, pudina dan bawang goreng.. 

didihkan  air bersama bunga cenkih dan kayu manis.
Masukkan  penne  rebus hingga empuk, kemudian angkat dan toskan ..
Panaskan minyak dan tumis bawang merah, halia, bawang putih dan lada kisar tumis sampai agak garing. 

Masukkan daging cincang diikuti dengan rempah2, serbuk lada putih, sos ,, kiub ayam dan garam..masak sampai daging cincang betul2 masak..
masukkan lobak , lada hijau  dan merah, tomato, serta air perahan limua. Gaul rata..
Akhir sekali masukkan  penne  dan gaul hingga rata..
Hidangkan sersama daun ketumbar, pudina dan bawang goring.. 

Happy weekend ahead :)

Ady Greatsword Empire Kitchen Recipes,,

Tuesday, July 10, 2012

Seasonal Fruit Bread Pudding

As-salam semua....Terima kasih kerana sudi melawat blog Ady.  Kepada kawan2 blogger  yang sudi membaca Ady ucapkan  terima kasih. (maklumlah  first time buat  N3 bercakap kan..) Oklah..N3 hari ni Ady  nak share resepi pencuci mulut [dessert]  Seasonal Fruit Bread Pudding ..Pudding ni mmg sedap sekali…. sedap di makan sejuk2.. sesuai dihidangkan sbg pencuci mulut lagi-lagi di bulan Puasa yg akan tiba nanti.. . Seasonal Fruit Bread Pudding hasilnya memang mantap, sedap dan lembut, wife dan anak-anak  pun suka ...dia org tu bukan suka apa….suka coklat chip yg ada kat dlm pudding tu…. X caya cubalah resepi ni…

Fruit Bread Pudding 
Ingredients :
 125 gr of sugar
 zest of one lemon
 300 ml of milk
 200 grams of white bread without crust
4 eggs
 100 ml double cream
 1 teaspoon vanilla extract
10-15 Raspberries - chopped
10 Cherries - chopped
10-15 Blueberry - chopped
 chocolate chips
 caramel for coating the pan 

 Dip a mold with caramel. 
 Mix the sugar with the lemon zest.  Add eggs and beat with sticks until they whiten about 6-8 minutes. 

 Heat the milk slightly and add the bread and  blender.  Add the double cream ,
 egg mixture slowly stirring so that no firm.  Pour this preparation and add vanilla mix well. Add the chopped fruit , chocolate chips and mix. 

 Pour into caramelized pan and bake in a water bath at 180 ° for 40 minutes.
 Allow to cool.  Unmold and garnish to taste.
serve with a fruit, caramel or ice cream.

I hope you smile.. today :)
Ady Greatsword Empire Kitchen Recipes,,


Thursday, July 5, 2012

Self – frosting Nutella Cupcakes

Self – frosting 
Nutella Cupcakes

10 tablespoons butter (or 5/8 cup or 140 grams) butter, softened
1/2 cup white sugar (original amount was 3/4 cup but I cut it down)
3 eggs
1/2 teaspoon vanilla
1-3/4 cups sifted all-purpose flour
1/4 teaspoon salt
2 teaspoon baking powder
Nutella, approximately 1/3 cup 
1. Preheat oven to 160 degrees Celsius. Line 12 muffin tins with paper liners.
2. Cream together butter and sugar until light, about 2 minutes.
3. Add in eggs one at a time until fully incorporated. Remember to scrape down the sides of the bowl with each addition. (Don’t worry if the batter doesn’t look smooth, it’ll turn out alright later on!) Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
4. Fill each cupcake case with batter, about 3/4 full. Top each cake with 1 heaped teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella. (I find it easier to make circular motions starting from the bottom of the case and up to the top, so as to fold the batter over the Nutella)
5. Bake for 20-23 minutes, until the tops of the cupcakes are slightly browned, and a toothpick inserted into the part without Nutella comes out clean. Remove to a wire rack to cool completely. 
Have a lovely rest of the weekend  and bye for now

Ady Greatsword Empire Kitchen Recipes,,

Wednesday, July 4, 2012

Hong Kong Style Steamed Fish

Hong Kong 
Style Steamed Fish
1 fresh fish, preferably grouper, seabass,
¼ cup of very fine fresh ginger strips
¼ cup of spring onion strips
A few sprigs of fresh coriander
4 tbsp oil

Seasoning sauce:
3 to 3.5 tbsp light soy sauce (good brand), 2/3 cube of chicken stock + 1/3 cup hot water, 2 pieces of rock sugar
Prepare a wok with water, boil it.
If the fish is thick, make sure you cut a few strips on the meat or butterfly it. Put it into a plate, scatter ginger strips, spring onions and coriander.
When the water is boiling, put in the fish, start the timer (max 10 mins for 600g fish, add 2 mins for every 200g)
While steaming, prepare the seasoning sauce: mix the hot water with rock sugar, chicken cube and light soy sauce. Heat in the microwave for 1 min.
Using a fork or chopstick, dig into the thickest part of the fish (usually the middle of the body) to check its doneness. It is suppose to be cooked 99% with a speck of red remaining in the flesh. If not, cook another 1 min and then check again.
When it is cooked, take out the fish into a new plate. Pour away ALL the fishy juices & herbs. Don’t worry; you won’t regret pouring it away!
Pour the seasoning sauce all over the fish.
Garnish with ginger strips, lots of spring onions and coriander
Quickly heat up the oil until smoking (until you see smoke), Pour this cooking oil over fish. You will hear a very satisfying sizzling sound!

Ady Greatsword Empire Kitchen Recipes,,