RAMADHAN AL-MUBARAK

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...

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Jika hati seputih awan jangan biarkan ia mendung, jika hati seindah bulan hiasi dengan senyuman…….. 

   Marhaban ya Ramadhan……

 Selamat menunaikan ibadah puasa mohon maaf lahir dan bathin

                                           ****************

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Nagasaki Marble Cake

Nagasaki 

Marble Cake

Ingredients: 

250g Eggs (4 large eggs) at room temperature

80g Caster sugar

50g Honey

75g Milk

10g Cake emulsifier (SP)

55g Bread flor

90g Plain flour

a pinch of salt

50g Melted Butter

2tsp vanilla

2tsp Cocoa Powder

Preheat oven to 160C. 

Sieve bread flour, plain flour and salt together twice.

Whisk eggs and sugar at medium speed for about 8-10 minutes until batter is thick and creamy white.

While whisking the batter, at the same time add warm milk (microwave 30 seconds), honey and SP in a small bowl and stir mixtures till smooth with a hand whisk. (After mixing for a couple of minutes, I found the SP is not easily dissolved in the liquid, so I put the mixtures through a sieve to make sure the SP is thoroughly smooth)

Scrap bowl and switch machine to low speed, slowly add in the milk mixture, mix well. 

Then add in flour bit by bit (about one tablespoon at a time) until well combined.

Lastly add in melted butter and vanilla in two batches and mix well.

Take out half of the plain batter and drop it into the baking pan. Add the cocoa powder to the remaining batter and stir it.

Using your spatula, twirl the batter together using a figure-eight motion to mix the batter up to get that nice pretty marble design. Don’t overmix.

 Bake for 50-60 mins on middle rack of the oven or skewer inserted comes out clean. Take the baked cake out from oven.

Cover with a clean baking paper on top then with another baking pan. Turn upside down so that now the top surface become bottom. This is to get a real smooth surface. Cool slightly and wrap the cake nicely.

Store the warmed cake in the refrigerator overnight. This is to ensure the  cake has a moist texture. If you let it cool to room temperature before wrapping, it will end up a bit dry.

Trim the sides of the cake before serve.

Kitchen note: The batter should be thick enough to form soft peaks when you draw up your whisk. To test it, you can write a letter "O" on the surface of batter and it should stay there for few seconds. 
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Happy Thursday, friends! What has made you smile this week?

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Kuih Chang /Savoury Rice Dumplings

Kuih Chang /Savoury Rice Dumplings

Ingredients:

(make 30 pieces)

1 kg chicken , lamb or mutton - cut into bite size

50 pcs dried chestnuts (size uneven, soak and boil for 15 mins, remove membrane bits in slits)

30 salted duck egg yolks 

60 dried shitake mushrooms (soak in water to soften and trim the stem)

2 bulbs of garlic (finely chopped) 

150g dried shrimp (soak in water for 10 mins, roughly chopped)

1.5 kg glutinous rice (soak in water overnight, drain rice)

200ml cooking oil

Marinate  chicken , lamb or mutton  :

1. Add 3 tbsp sugar, 5 tbsp dark soy sauce, 5 tbsp light soy sauce, 5 tbsp five spice powder, 2 tbsp cajun seasoning and 1 tbsp  of pepper. Mix well and marinate overnight in fridge. 

Step:

1. To prepare filling: heat oil in wok, stir fry marinated  chicken , lamb or mutton  for 5 mins, add dried mushrooms and dried chestnuts. Add 150ml water and let it simmer for another 15 mins or untill the meat  is cook . Set aside. 

2. To prepare glutinous rice: add 200ml oil into the wok used in (1). Add garlic and dried shrimp, stir-fry until fragrant. Add glutinous rice, mix well.

Sufficient oil added will ensure the rice wouldn't stick on the bamboo leave later.

Add 4 tbsp light soy sauce and 4 tbsp dark soy sauce. (Depends on how dark and salty you want the rice dumpling to be)

3. To assemble: Overlap two pieces of bamboo leaves, make a cone shape and press in a spoonful of rice, top with filling, salted duck egg yolks and cover with rice again, spoon some gravy from the filling onto the rice, wrap up the rice dumplings and tie with grass strands. 

4. To Boil: Prepare a big pot of water, add 2 tbsp of salt, when water boiled, lower down the rice dumplings, boil for at least 1 hour. The water level has to be always above the rice dumplings. Take out the rice dumplings while it is done, dip dry the rice dumplings by hanging.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                     

Prawn Noodle Soup

Prawn Noodle Soup

Preparing the stock:

1 kilos prawns (clear shell sea prawns)

Procedure:

1.      Peel prawns (no need to give the prawns a hair cut). Set aside the shells and heads. De-vein the prawns (note: it is easier to de-vein the prawns before you blanch them).

2.      Fridge the  prawn meat.

3.   Heat up your wok. Add some oil and chopped garlic. Fry the dried shrimps. After about 5 minute, add all the prawn shells and heads. Fry till the colour has turned into golden orange hue.

4.   Pour into a pot and add some water. Put in your stick blender and blend. It will take less than a minute to pulverize the lot. Simmer for an hour. After this, best to leave overnight for the stock to steep.

2 litres water

100 gm ikan bilis (anchovies)

50 gm  dried shrimps

1 stalks lemon grass (serai)

1 teaspoon chopped garlic

2in  ginger 

1.      Boil water in another pot.

2.      Add ginger, lemon grass stalks, and ikan bilis (with heads on).

3.   Add the prawn and dried shrimps stock.   

5.      Simmer the stock for about 45 minutes with lid on.

Finishing your stock:

10 gm  belachan (shrimp paste)                 

salt  To taste

1 tablespoon chicken stock granules

25 gm (or more to taste) rock sugar

2 tablespoon  oil

1.    After about 45 minutes, your stock should begin to taste like..well, hae mee.

2.   Blanch the prawn meat in the stock in batches (avoid crowding or prawns will be mushy) till it is cooked (about 2-3 mins).  

3.   Strain your stock

4.  Add belachan .

 5. Add some oil.

6.  Adjust taste with rock sugar and chicken stock granules.

Preparing the noodles and garnishes:

1 kilo yellow mee/bee hoon (vermicilli)/ laksa mee

300 gm bean sprout / kangkong (convolvulus)

fried shallots- As desire

fish cake-As desire

 1.      Halve the prawns 

2.      Soak the bee hoon in cold water for about 30 minutes.  

3.      Add a bee hoon, bean sprout into a scoop and stick into a pot of boiling water for about half a minute.

4.      Transfer to a bowl and scoop in the stock. Go easy on the amount of noodles. The stock should cover the noodles completely.

5.      Garnish: a few slices of prawns, sliced fish cakes  and fried shallots.

6.      Serve with the chili: either put a dollop on the bowl or in a separate sauce plate.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Steamed Cream Crackers Cake / 蒸苏打饼蛋糕

Steamed Cream Crackers Cake

蒸苏打饼蛋糕

Ingredient

6 eggs

250gm unsalted butter

150gm sugar

300gm Cream Crackers , processed till fine

30gm cocoa powder

2 tsp chocolate emulco

Method

Grease and lined a 7" square pan. Preheat steamer.

Using a electric whisk, cream butter and sugar until light & fluffy.

Beat in eggs, one at a time, until well blended.

Add in Cream Crackers, until well blended.

Divide mixture into 3 equal portions or (4 equal portions,2 plain batter and 2 chocolate batter). Add in cocoa powder and chocolate emulco into 1 portion.

Pour in a layer of plain batter into prepared pan and steam on high heat for 10mins.

Pour in chocolate layer and spread evenly over steamed plain layer, steam on high heat for another 10mins.

Pour in the final plain batter over the chocolate layer and steam on high heat for 25-30mins until thoroughly steamed through.

Remove pan from steamer. Unmould cake and cool completely on wire rack before slicing. 

Happy weekend ahead :)

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Urap - Urap

Urap - Urap

Bahan-bahan

satu biji kelapa - parut amik yg putih jerk

5 biji bawang merah kecil

2 ulas bawang putih

15-20 btg cili padi - bergantung kepedasan masing2

satu mangkuk kecil biji cekur@kencur

5 biji Limau Purut - ambil kulitnye aje..

beberapa helai daun cekur@kencur- hiris halus- optional

sejemput ikan bilis kopek

garam

perisa - jika suka

* kacang botol- dipotong nipis-nipis

*  Kobis  - celur dan potong

* taugeh - celur

Cara:

kisar bawang merah,bwg putih,cili padi,ikan bilis,biji cekur@kencur hingga, kulit limau purut  agak2 lumat.

masukkan skali garam dan juga perisa.

kaup dan masukkan ke dalam kelapa parut. gaul.

panaskan kuali dan sangai kelapa tadi hingga agak2 kering. jgn kering sgt. agak2 ler!

tuang dalam mangkuk dan gaul rata dengan sayur@ulam2an tadi serta daun kencur.

siap utk dhidang!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Dark Chocolate Brownie

Dark Chocolate Brownie

Ingredients:

150g butter

3/4 cup light brown sugar (you can use white)

1 package vanilla sugar 16g OR  1 teaspoon Vanilla

3/4 cups sifted, dark cocoa without sugar

1 cup flour

1 level teaspoon baking soda

pinch of salt

4 eggs

150g  dark chocolate  shredded

addition :

powdered sugar for sprinkling 

1 Add butter to pan and melt. Still holding on low heat, add sugar and stir for about 2 minutes. Remove from heat.

2 The cup knock the eggs and stir with a fork.

3 Stir together flour, cocoa, baking soda, salt, vanilla sugar. Pour the melted butter and stir with a spoon three times to only some components are merged. Add eggs, chocolate and briefly mix with a spoon until combined.

4 Put the dough into plates with dimensions of 25x30cm greased and floured cake. Align and place in oven preheated to 180 ° C for up-down function (hot air 160 ° C). Bake for about 20-24 minutes. Hell to the lowest level of the oven.

5 After removing from the oven and set aside to cool. Serve cut into squares before serving you can sprinkle with powdered sugar.

Happy baking :)

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com