Perfect Marble Cake

Perfect Marble Cake

- 225g butter , softened

- 225g caster sugar

- 4 eggs

- 225g self-raising flour

- 50ml buttermilk

- 1 tsp vanilla extract

- 2 tbsp cocoa powder

Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth.

If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. 

Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months. 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                         

Garlic Prawn Pasta

Garlic Prawn Pasta

200 grams angel hair pasta

50 grams butter

1 tablespoon olive oil

5 cloves garlic, sliced

2 teaspoons dried chilli flakes

1 tablespoon shredded lemon zest

12 (raw) prawns (shrimp), peeled, cleaned and halved lengthways

1 tablespoon lemon juice

¼ cup flat-leaf parsley leaves, roughly torn

sea salt and cracked black pepper to taste

Cook the pasta in a large saucepan of boiling salted water for 3–4 minutes or until al dente.

Meanwhile, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for about 2 minutes.

Add the prawns and cook, stirring, for 2 minutes or until the prawns are tender. Turn off heat. Drain and add the pasta, lemon juice, parsley, salt and pepper to the pan and toss to combine. Serve warm. 

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com

                             

                                      

Award

Award

Assalamualaikum....hari  ni tak ada resepi masak2..hanya gambar  award..dapat award ni dari makcik nasya (daridapurnasya.blogspot) terimakasih makcik sudi beri  award ni kat kita...tq sooo much

Vietnamese Pandan Honeycomb Cake(Banh Bo Nuong )

Vietnamese Pandan Honeycomb Cake(Banh Bo Nuong )

 200ml thick coconut milk (1/2 can)

 150g sugar

 6 eggs

 200g tapioca starch/flour

 1 tsp baking powder

 5-6 drops pandan extract/paste.  i used 1/2 tsp plus a few drops

 preheat oven to 350F degrees

 in a small sauce pan heat coconut milk, sugar and extract until the sugar dissolves.  set aside to cool completely

 in a separate bowl, mix the tapioca starch and baking powder.

 in another separate bowl, lightly beat the eggs...you do not want bubbles or foam.  i have read in many other recipes you should beat just until they look mixed.  one tip is to keep your whisk touching the bottom of the bowl while gently mixing.

pour cooled coconut mixture into eggs and gently combine well.

***at this time put your greased/sprayed cooking vessel (bundt pan) into the oven to preheat***

 gradually add the tapioca mixture to the egg/coconut mixture and quickly, but gently, beat until just dissolved/combined.

NOTE...i have found that tapioca starch is a hard one to combine.  i sifted it in and quickly, but gently whisked until very few lumps were left.  then, when i strained the batter into the pan i pushed through the remaining lumps.

remove hot baking pan from the oven.  strain batter through sieve into the hot baking pan and put in the oven for 30-35 minutes or until toothpick comes out clean.  i let mine sit in the budnt pan for about 10-15 minutes...then turned it over.  i read that might help it from falling.  i was anxious and removed the cake from the pan after about 20-25 minutes with a little tap on the counter.  YAY, no sticking.

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com

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