Apam Beras Tradisional @ Apam Nasi

Apam Beras Tradisional

 Resepi: kak sitidelima  & kak Yatie, blh tgk sini  dan  sini

Bahan-bahan :

 2 cawan nasi sejuk

 2 cawan tepung gandum

 2 cawan tepung beras 

 1 cawan brown sugar

 3/4 cawan gula pasir

 2 1/2 cawan air

 2 sudu kecil yis kering - mauripan

 pewarna makanan

 Kelapa parut putih dikukus - gaul dengan sedikit garam

Cara-cara :

 1. Blend nasi dan air sehingga hancur. Setelah hancur, campur brown sugar dan gula ke dalamnya dan blend sehingga sebati.

 2. Dalam bekas lain, satukan tepung gandum, tepung beras dan yis. Kacau rata.

3. Masukkan bahan cecair tadi ke dalam bekas tepung. Kacau sehingga sebati.

4. Perap selama 3 jam.

 5. Didihkan air dalam pengukus dan balut penutupnya dengan kain bersih.

 6. Sapukan sedikit minyak pada acuan kecil.

 7. Ambil sedikit adunan ke dalam mangkuk kecil. Masukkan beberapa titik pewarna yang digemari dan kacau rata-rata.

 8. Masukkan adunan dalam acuan kecil dan kukus selama 15 minit dengan api besar.

 9. Hidang bersama kelapa yang telah di gaul dengan sedikit garam.

Best regards

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                              

Ayam Penyet

Ayam Penyet 

Sumber : Amy@Senang-senang singgahlah

Untuk Ayam

1 ekor ayam – potong 4 bahagian

2 keping tauhu – potong tiga segi

1 paket tempe – potong nipis

1 ikat sayur kangkung – dicelur

Kobis potong empat segi jika suka

1 biji timun – dihiris nipis

Bahan - bahan untuk rebusan ayam

Bahan A

50 gm bawang merah*

30 gm bawang putih*

20 gm lengkuas*

10 gm kunyit hidup*

1 sudu teh garam

1 sudu besar gula

500 ml santan

Bahan bertanda* - dikisar 

Bahan B

150 gm tepung beras*

1 biji telur*

200 ml air rebusan ayam (bahan A)*

10 gm garam*

10 gm gula*

* Kesemua bahan digaul rata

Cara Penyediaan:-

1. Potong ayam kepada 4 bahagian dan cuci bersih.

2. Rebus ayam bersama bahan kisar, santan.

3. Kemudian masukkan garam, gula.

4. Masak sehingga pecah minyak dan kuah bertukar kepada warna kuning.

5. Angkat dan ketepikan.

6. Bancuh semua bahan tepung (bahan B).

7. Salut pada ayam yang direbus tadi, tempe dan tauhu.

8. Panaskan minyak dan goreng semua bahan bersalut tepung hingga kekuningan dan diangkat.

9. Hidangkan ayam penyet bersama kangkung,timun,tempe,tauhu bersalut dan sambal.

Paling best ** Lebihan tepung boleh dijadikan serdak/kremes(digoreng) untuk hidangan ayam penyet.

Untuk Sambal Sedikit minyak masak 20 batang Cili merah (lebihkan jika mahu lebih pedas) 10 biji Cili padi 10 biji Bawang kecil/merah, hiris 3 biji Bawang putih, hiris 5 biji Tomato, potong 4 5 cm Belacan 2 sudu Ikan Bilis 3 sudu gula merah/secukup rasa 

Cara Penyediaan Sambal :

1. Panaskan minyak. Goreng ikan bilis hingga garing/rangup. Angkat dan ketepikan.

2. Goreng belacan seketika, angkat dan ketepikan.

3. Masukkan bawang merah, bawang putih dan cili. Setelah layu, masukkan tomato. Gaul rata dan tutup api. Angkat dan ketepikan.

4. Sejukkan semua bahan yang telah digoreng pada suhu bilik.

5. Masukkan kesemuanya ke dalam pengisar atau lesung batu. Kisar atau tumbuk sehingga separa halus.

6. Masukkan semua bahan tumbuk ke dalam periuk dan panaskan.

7. Masukkan gula merah dan gaul rata.

8. Rasa sambal yang terhasil, tambah garam atau gula merah jika perlu mengikut citarasa.

Sambal boleh disediakan sehari sebelum hidangan sajian. Simpan sambal dalam peti sejuk. Panaskan sambal sebelum  disajikan. 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                               
                                         

Ghee Cake

Ghee Cake

All Purpose Flour-2 cups

 Baking Powder-1 tsp

 Baking Soda-1/4 tsp

 Pure Ghee- 250gms

 Powdered Sugar-250gms

 Eggs-4 nos(Yellow and White separated)

 ButterMilk-1/2 cup

 Sugar-2 tsp

 Vanilla Essence-1/2 tsp

Method of Preparation:

 1. In a bowl sift together APF, Baking powder and Baking Soda.

2. In another bowl, beat together ghee and powdered sugar with an electric beater on medium speed until light and fluffy. Then add egg yolks one at a time, beating well after each inclusion.

3. With the beater on low speed, alternately add flour and milk to Ghee mixture, beginning and ending with flour.

4. In another bowl whisk egg whites, then gradually add 2 tsp sugar and vanilla essence and continue to beat until stiff. Fold egg white mixture in to the ghee mix.

5. Pour in to a well-greased cake tin and bake in a preheated oven of 350F for 50-55 minutes, or till a wooden skewer inserted into the center of the cake comes out clean.

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com

                                       

                                  

sunset

                                                              

Italian Love Nests (Cheesy Pasta Cups)

Italian Love Nests (Cheesy Pasta Cups)

INGREDIENTS

8 ounces angel hair pasta, cooked according to directions.

8 ounces of any meat of your choice

prawn

mussell

1 cup parmesan cheese + additional for garnish

2 eggs

2 cups sauce of your choice.

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon hot sauce -like Tobasco Sauce

1 teaspoon crushed red pepper flake

DIRECTIONS

Pre-heat your oven to 350 degrees and lightly grease 12 muffin cups.

In a large skillet on medium high heat, cook meat of your choice and

 then drain .

Add in 2 cups of sauce and heat for a few minutes,add prawn ,mussell,

 meat of your choice then remove meat/sauce mixture from the heat.

In a separate bowl, combine eggs, parmesan cheese, salt, pepper, oregano, basil, Tobasco Sauce, crushed red pepper flake and pasta. Stir to combine.

Pour egg and pasta mixture over meat and sauce mixture. Use tongs to incorporate.

Using tongs, place enough noodles in a muffin cup to fill it. Twirl/twist the pasta as you are placing it in the cup to form nests. Just eyeball it.

Place the muffin tin in the oven and bake for 20-25 minutes or until the sides and tops are starting to brown.

Allow the Italian Love Nests to rest for 5 minutes, then use a knife to run around the edges of each muffin cup. I used a spoon to help get each cheesy pasta cup out of the tin and onto a plate.

Garnish with parmesan cheese and serve immediately.This recipe makes 12 cheesy pasta cups.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                                                       

Red bean, Coconut and Pandan Agar- Agar

Red bean, Coconut and Pandan Agar- Agar

Coconut layer:

I tbsp sugar (depending on how you like it)

1 cup low-fat coconut milk

1 cup water

1 tsp agar agar

Red Bean layer:

1 tblsp sugar(depending on how you like it)

2 cups water

1 cup (or more depending on preference) cooked red bean (boil in water for 45 mins)

1 tsp agar agar powder

Pandan  layer:

pandan paste

2 tblsp condensed milk

1/2 tsp agar agar powder

1 cup low-fat milk

1. Pour the coconut milk and water into a saucepan and add the agar agar powder. Let rest for 10 minutes.

2. Add in the sugar and bring the liquid to boil.

3. Once sugar has dissolved, pour the liquid into your preferred container. It should set within 20 minutes.

4. Pour on another layes once the previous layer is about to set. Then refrigerate for 2 hours.

Enjoy & Thanks for stopping by!

Ady Greatsword Empire Kitchen Recipes,, 

greatsword_blader@hotmail.com

                                                                             

Kuih Seri Muka (Layer Savory Sticky Rice and Sweet Custard)

Seri Muka /Layer Savory Sticky Rice and Sweet Custard

Pandan extract:

12-15 pieces pandan leaves, washed and snipped into 1/2-inch pieces

3-4 tablespoons water

Sugar syrup:

1 cup castor sugar

1/2 cup water

4-5 pieces pandan leaves

Rice layer:

1 cup glutinous rice, soaked overnight (or at least 6 hours) and drained

1 to 1 1/2 cups coconut milk

a pinch of salt

150g  freshly whit grated coconut

 Custard layer:

1/4 cup plain flour

2 teaspoons corn starch

4 eggs

1 cup thick coconut milk

a pinch of salt 

Prepare the pandan extract and syrup: With a mortar and pestle or a blender, mash the leaves finely along with the water into a paste. Use as little water as possible. Press through a fine sieve or squeeze through cheesecloth to extract the green juice only. You should obtain at least 100 ml liquid. If you have the time, let it sit for a few hours. The green extract will settle at the bottom and you can remove the excess water before using. For the sugar syrup in the custard layer, place the sugar, water and knotted pandan leaves in a saucepan and cook over medium low heat till sugar has dissolved. Remove and set aside to cool.

Prepare the rice layer: In a rice cooker, over the stove or in a steamer, cook the glutinous rice till done with the coconut milk and salt. The amount of thin coconut milk used would depend on your cooking method. Meanwhile, bring the water in your steamer to the boil. Grease an 8-inch round or square baking tin (springform or removable base) with cooking oil and set aside. Mix the grated coconut with the cooked rice if using. Spoon the rice into the prepared tin. With a wet spatula or a piece of banana leaf, press the rice firmly onto the base of the tin to form an even and compact layer. Cover and steam, for about 15 minutes over medium heat. Once done, reduce heat to low but keep the tin inside the steamer. 

Prepare the custard layer: Mix the coconut milk with the prepared pandan extract. Bring the water of a double boiler/bain-marie to a boil. In the top bowl of the double boiler, combine flour, corn starch, eggs, coconut milk-pandan extract mixture and salt. Whisk till smooth. Then drizzle over the sugar syrup while whisking. Transfer bowl into the bain-marie and gently cook the custard over medium low indirect heat. Stir continuously till custard thickens slightly, about 15 minutes. Pour the custard over a sieve onto the rice layer. Cover and steam over medium low heat (keep this on the low side to obtain a smooth custard layer) for another 15-20 minutes or till custard is set. 

Remove tin from steamer and cool completely (about 1-2 hours) before cutting into diamond-shaped pieces. To get neatly cut pieces, use an oiled or heated knife. Serve with hot coffee or tea. Kuih keeps refrigerated up to 1 week. Bring chilled kuih to room temperature before serving.

Best regards,

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com