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Tuesday, September 30, 2014

Kaswi Tepung Pulut

Kaswi Tepung Pulut
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
Ady Greatsword Empire Kitchen Recipes 2014
Sumber Resepi: kak Yatie
Bahan-bahan
Bahan A :-
2 cawan tepung gandum
1/2 cawan tepung pulut
1/2 sk kapur yang pekat
2 cawan air
sedikit warna coklat (tak letak pun takpe)

Bahan B :- 
3/4 cawan gula merah/melaka 
1/4 cawan gula pasir
1/2 sk garam
2 cawan air
2 helai daun pandan - disimpul   

  Bahan C :-
 kelapa parut kukus dengan sedikit garam dan daun pandan 
Cara-cara
Campur bahan2 A ke dalam  mangkuk dan kacau rata. Ketepikan.
Campur bahan2 B ke dalam  periuk dan masak hingga mendidih. Tuangkan ke dalam campuran A dan kacau rata. Tapis adunan.
Tuang adunan ke dalam loyang/acuan yang bergris dan dipanaskan dulu. Kukus selama 30-40 min jika mengguna loyang dan 15 min jika mengguna acuan lompang.
Biar kuih benar2 sejuk, potong sesuai selera dan sajikan dengan kelapa parut kukus.

Ady Greatsword Empire Kitchen Recipes,,

Friday, September 26, 2014

Seri Muka

Seri Muka
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 for the bottom glutinous rice layer
300g glutinous rice, rinsed
200ml thin coconut milk (I’d used 170ml Kara “Santan Kelapa Murni” Coconut Cream  diluted slightly with 30 ml water)
1 tsp salt
3-4 pieces of pandan leaves

Ingredients for the top “kaya” custard layer

3 medium eggs (appro. 55 g each)
200 ml thick coconut milk (I’d used Kara “”Santan Kelapa Murni” Coconut Cream”)
150g fine granulated sugar
20-30 pieces of pandan leaves, rinsed and cut into small pieces (do not use pandan leaves which are too big as they are not as fragrant)
100 ml water
10g corn starch ( 4 tsp)
25g  plain flour (2 tbsp + 1 tsp) , for a slightly firmer custard texture which is more manageable for first-timers, flour can be increased to 40g.
Method
 Rinse the glutinous rice to remove excess starch and impurities present, until water is reasonably clear.
 soaked glutinous rice to sit for at least 1/2 hours.
 Drain the glutinous rice that had soaked and spread out onto  plates for steaming. Crush or shred the pandan leaves slightly and stuff them between the rice grains.
 Add salt to thinned coconut milk and give it a good stir. Mix coconut milk with rice grains. Stir thoroughly to combine.
 Place the plates into a steamer and steam at high heat for 20 min. 
 While waiting for the pulot to steam, begin with the preparation of the “kaya” custard layer by first placing snipped pandan leaves and water in a food blender and blitz until a fine pulp is obtained
 Drain the pandan juice over a fine wired sieve or better still muslin/cheese cloth and squeeze as much juice out of the pulp as possible. It should yield more than 100 ml of concentrated pandan juice.

 In a mixing bowl, add eggs and sugar. Whisk slightly to break the eggs and proceed to add coconut milk, 100 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Set aside .
 When the pulot is done steaming, greased 6″ square tin and press down with a “penekan kek” (kek lapis legit press) or the back of a sturdy metal spoon. Ensure that the rice layer is very very compact, especially around the edges and corners.  Place the tin into the steamer and top up the water in it if necessary. Turn on the heat to get the steaming started over medium-low flame.
  Return to work on the custard layer, strain the mixture in (11) into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken. Note that the custard batter should still be very fluid and not viscous. 
 Pour the slightly thicken custard mixture carefully over the rice layer in the square tin and steam very very gently over barely simmering water until the custard layer sets. It should take appro. 25-30 min. Wrap the lid with a large towel to catch any condensation.
 Leave the kueh to cool completely (about 6 hours) before unmoulding and cutting.
Ady Greatsword Empire Kitchen Recipes,,

Wednesday, September 24, 2014

Yong Tau Foo Soup

Yong Tau Foo 
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
Stock:
1 lb of chicken bones
1 handful of Ikan Bilis (guts removed, washed)

1 cup Soybeans

1 onion- cut into 4
Salt and ground white pepper powder to taste

Your favourite Yong Tau Foo pieces
1.8L Water  

Instructions:
Preparing the stock:
Place the chicken bones in a large pot and fill in water enough to cover. Blanch the bones for about 5 minutes and then discard the water and rinse the pot.  Add in  water. Bring to a boil and then add in the dried anchovies, the blanched chicken bones, soaked soy beans , onion and bring the water back to a boil and then lower it to let it simmer away for another 1½ hours while you are preparing other things. Season with salt and pepper to your liking. Remove the anchovies from the stock if you prefer. Add Yong Tau Foo pieces.The soup is ready when all the Yong Tau Foo pieces floats up. 
Ady Greatsword Empire Kitchen Recipes,,

Sunday, September 21, 2014

Quiche Ayam


Quiche Ayam 

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.
Bahan Pastri :
250 gr tepung  gandum
1/4 sdt garam
120 gr mentega
4 sdm air batu 

Bahan Isi :

1 buah bawang bombai, cincang kasar
1 sdm margarin 
200g chicken slice-  hiris tipis 
*sedikit bayam- daunnye je

250g isi ayam- dihiris iris tipis

1 buah tomato, buang isinya, potong dadu
*1 buah lada benggala- potong dadu

200 ml susu cair 
4 butir telur ayam
1/2 sdt garam 
**1  sdt lada putih

**4 sdt lada hitam

**1/4 sdt buah pala
**1/4 cili powder

100 gr keju cheddar parut 
*sedikit rosemary & thyme-hiris
Cara membuat :
1.       Pastri :: campur tepung, mentega dan garam, gaul ramas menggunakan ujung jari hingga adonan membentuk butiran.Tuangkan air batu sedikit demi sedikit, gaul hingga adonan bercampur rata Bulatkan adonan dan istirahatkan selama 15-30 menit. Simpan dalam peti sejuk.
2.       Giling tipis adonan, cetak dalam loyang pie .  Cucuk permukaannya dengan garfu., BAKAR pada suhu 180'C selama 10-15 menit hingga setengah MASAK.
3.       UNTUK INTI PAI: Tumis bawang bombay dengan margarin hingga harum dan layu, masukkan CHICKEN SLICE, isi ayam masak sampai isi ayam betul2 masak..lalu masukkan yg bertanda*gaul rata..masukkan yg bertanda** + garam gaul rata sekali lagi dan rasa… angkat.    
4.       Campur jadi satu susu, telur dan keju parut. Kocok sampai tercampur rata. Isikan dengan inti  didalam loyang pie, ratakan.Taburkan tomato dan tuang campuran susu hingga loyang terisi penuh....bakar  lagi  didalam oven selama 30min atau sampai  masak…

Ady Greatsword Empire Kitchen Recipes,,

Friday, September 19, 2014

Fruit Tart

Fruit Tart

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.
Crust
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1/4 tsp salt
1 stick plus 1 TBSP (9 TBSP) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectioners sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change- heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Butter a 9" fluted tart pan with a removeable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don't be too heavy-handed - press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

Preheat the oven to 375. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.

Bake for another 8 minutes or so, or until it is firm and golden brown. (I dislike lightly baked crusts, so I often keep the crust in the oven just a little longer. If you do that, just make sure to keep a close eye on the crust's progress- it can go from golden to way too dark in a flash.) Transfer the tart pan to a rack and cool the crust to room temperature before filling. 
 Pastry Cream
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 tsp pure vanilla extract
3 1/2 TBSP unsalted butter, cut into bits at room temperature
yellow colour

Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk + yellow colour. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold, or, if you want to cool it quickly - as I always do- put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.

Ady Greatsword Empire Kitchen Recipes,,

Monday, September 15, 2014

Jantung Pisang Rebus & Air Asam

Jantung Pisang Rebus &Air Asam
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.
Bahan2
1 atau 2 biji jantung pisang
garam

cara2
jantung pisang di potong hujungnya, buang beberapa kelopak ... belah 4, cuci dan rebus sampai empuk.
Bahan untuk air asam :
air asam jawa - 2 cawan- jgn pekat sgt
bawang besar-1 labu
bawang merah 4 biji
bawang putih - 1 ulas
cili padi 6biji- nak pedas blh tambah
tomato - 2 biji di potong dadu
2  sudu mkn cincalok-dicuci dan toskan
sebiji limau nipis
belacan bakar
daun kesum- dihiris
1/2  bunga kantan-dihiris
garam
gula 
Tumbuk  bawang putih, bawang merah, 3 biji cili padi dan belacan.
potong bawang besar dan cili padi
Satukan semua bahan, tambahkan air asam, air limau nipis serta tambahkan garam dan gula..rasa dan tambah apa2 yg kurang… siapp..

Ady Greatsword Empire Kitchen Recipes,,

Thursday, September 11, 2014

Kuzi Ayam

Kuzi Ayam
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.
Bahan bahan
Ayam potong 12

Bahan perap ayam:
saffron
halia
bawang putih
garam 
Potong kiub dan goreng:
hempedal ayam
hati ayam (rebus dulu), kalau suka
2 biji bawang besar

Bahan goreng:
15 biji bawang merah (setelah goreng, ditumbuk halus)
1/2 cawan kismis
1/2 cawan badam potong memanjang

Bahan tumis:
6 bawang merah - blend
4 bawang putih - blend
4 sudu besar rempah kuzi
1 cawan minyak (campur minyak sapi)
1 tin susu cair
1 botol sos tomato 
Cara cara
Panaskan minyak.  goreng bawang merah hiris, tos.  goreng bawang besar hingga kuning, tos.  goreng badam hingga kuning, tos. goreng kismis, tos.  goreng hempedal ayam, tos.  Akhir sekali goreng ayam separuh masak. 
Dengan guna minyak yang sama, tumis bawang merah dan putih yang diblend hingga naik bau.  Masukkan rempah kuzi yang telah dicampur dg air.  Goreng hingga wangi.  Masukkan air, susu cair, sos tomato, kacau rata. 
Masukkan bahan goreng yang lain spt ayam, bawang goreng tumbuk, badam, kismis, hempedal, bawang besar goreng dsb.  masukkan gula dan garam.  Masak hingga agak pekat.
Sedap dimakan dg nasi atau roti jala.
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Ady Greatsword Empire Kitchen Recipes,,

Monday, September 1, 2014

Chocolate Ice Cream Strawberry Marble Cake

Chocolate Ice Cream Strawberry Marble 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!a.
INREDIENTS

250 GM BUTTER MELTED*
230 GM CASTER SUGAR
9 NOS. EGG YOLK
7 NOS. EGG WHITE
1 TBLSP SPONGE GEL OR OVALETT(CAKE STABILIZER)
1/2 TSP BAKING POWDER
20 GM STRAWBERRIES ICE CREAM POWDER
230 GM TOP FLOUR (SIFTED)
1 TSP VANILLA ESSENCE
1 TSP STRAWBERRY EMULCO*
1 TBLSP COCOA POWDER(SIFTED)*
1 TBLSP CHOCOLATE PASTE OR EMULCO*
10 GM ICE CUBES
METHODS(ALL IN 1 METHODS)



1. IN A MIXING BOWL ADD ALL ABOVE ING EXCEPT WITH * AND BEAT AT SLOW FIRST THEN
HIGH SPEED UNTIL FLUFFY.
2. ADD IN MELTED BUTTER MIX WELL USING YR WOODEN SPOON.
3. DIVIDE INTO 3 DIVISION, 1 PLAIN I WITH STRAWBERRY EMULLCO AND A LITTLE PINK 
COLOUR, AND 1 WITH COCOA POWDER AND CHOC EMULCO.
4. PREHEAT OVEN AT 180, AND PREPARE 9 X 9 X 3 BAKING TINS LINE THE BASE WITH PAPER
AND BRUSH ALL AROUND WITH BUTTER.
5. START TO ARRANGE THE BATTER FROM THE CENTRE, 1 SCOOP PLAIN, CHOCOLATE AND 
STRAWBERRY, REPEAT PROCEDURE UNTIL FINISH.
6. BAKE FOR ABOUT 45 MINS TO 1 HR

Ady Greatsword Empire Kitchen Recipes,,
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