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Thursday, March 31, 2011

Ketam Goreng Telur Masin

Ketam Goreng Telur Masin

Source : curlybabesatisfaction [ kak Ayu]

Bahan-bahan :

3 ekor ketam bunga (yang besar)-(yg ni beli 2 kg)

5 biji kuning telur masin-( letak putihnya sekali,)

5/6 batang cili padi (dihiris halus)

2 tangkai daun kari (tarik dari tangkainya)

2 sudu makan mentega

3 sudu makan susu cair

2 sudu teh gula -

garam & lada sulah secukupnya-

Minyak untuk menggoreng

LET’S DO IT:

Bersihkan ketam and potong empat. Toskan.

Kukus kuning telur masin selama 5 minit. Kemudian lecek-lecekkan kunig telur dengan sudu sampai berderai. Ketepikan.-

Gaul ketam bersama tepung jagung. Panaskan minyak dan goreng hingga ketam bertukar warna. Angkat ketam yang dah digoreng dan ketepikan.

Di kuali yang bersih, masukkan mentega dan goreng cili padi & daun kari hingga wangi.

Masukkan kuning telur masin yang dah dilecek kedalam kuali. Gaul hingga sebati bersama cili padi dan daun kari tadi.

Bubuhkan sedikit garam, gula, lada sulah dan susu cair. Gaul dan akhir sekali masukkan ketam yang dah digoreng tadi.

Apalagi...attack la ketam tu. Gerenti jilat jari.

Yours sincerely ,

Wednesday, March 30, 2011

Kek Buttermilk Marble Trio

Kek Buttermilk Marble Trio


Source :Rozzan

Bahan-Bahan

300 g mentega

280 g tepung gandum

1 sudu besar susu tepung

1 sudu teh baking powder

5 biji telur gred A

1 sudu besar ovallate

250 gm gula halus

100 ml buttermilk

*1½ sudu teh coklat emulco

*1 sudu teh strawberry emulco

½ sudu teh esen rose

Note: *nak letak warna apa pun blh

LET’S DO IT:

1) Sediakan loyang berukuran 8 x 8 x 3 inci yg telah dialaskan dasarnya dgn kertas tracing/parchment dan diolesi dgn mentega.

2) Pukul mentega hingga kembang dgn speed sederhana (kira-kira 4-5 minit). Perlahankan speed mixer dan masukkan tepung sedikit demi sedikit sehingga habis. Selepas itu, alihkan adunan ini ke dalam sebuah bekas.

3) Selanjutnya, pukul gula, ovalette dan telur dgn speed/kelajuan yg tinggi selama kira-kira 7-8 minit sehingga adunan naik, kembang dan pekat (seperti adunan baulu).

4) Perlahankan sedikit speed dan masukkan adunan mentega/tepung tadi sedikit demi sedikit hingga habis. Kemudian, masukkan pula buttermilk dan kacau rata.

5) Bahagikan adunan kepada 3 bahagian - 1 bahagian dibubuh chocolate emulco, 1 bahagian dicampur dgn strawberry emulco dan yg akhir sekali di bubuh esen vanilla dan dibiarkan plain.

6) Tuang aduan secara berselang-seli di dalam loyang tadi. Lorekkan dengan hujung chopstik, pastikan hujung pisau/chopstik sampai ke dasar adunan.

7) Masukkan loyang ke dalam oven yang telah dipanaskan pada suhu 175C dan bakar selama kira-kira 50 minit hingga 1 jam, bergantung pada oven masing2. Apabila masak, keluarkan loyang dari oven dan letak di atas redai kek sehingga ia betul2 sejuk sebelum dipotong dan dihidangkan.

Yours sincerely ,

Friday, March 25, 2011

Macadamia Brownie




Macadamia Brownie


125g butter (we use salted butter)

200g dark chocolate

220g (1 cup) caster sugar

1 teaspoon (5ml) vanilla extract

2 large eggs (we use eggs with a minimum weight of 59g)

160g (1 cup plus 1 tablespoon) plain flour

100g (2/3 cup) macadamia nut halvesLET’S DO IT:

Preheat oven to 170 degrees Celsius (150 degrees Celsius if you are using a fan-forced oven and are unable to turn the fan off). Adjust the oven rack to the lower half of the oven so the top of the pan is close to the centre of the oven (not necessary for a fan-forced oven).Place butter and chocolate in a large, heavy-based saucepan over very low heat, stirring frequently. When butter and chocolate have just melted, remove pan from the heat.

Stir sugar and vanilla into chocolate mixture.

Add eggs to chocolate mixture and stir until well combined.

Add flour and macadamia nuts to chocolate mixture and stir ingredients together until just combined

Transfer batter to prepared pan and spread evenly with a spatula or the back of a spoon.

Bake for about 35 to 45 minutes. A toothpick inserted into the centre of the brownie

should come out with a thin chocolate-coloured coating (not runny batter) attached.

Best regards, ,

Tuesday, March 22, 2011

Honey Baked Sliced chicken Pizza (Homemade Pizza # 3)

Honey Baked Sliced chicken Pizza


PIZZA BASE:

Ingredients (A)

1 kg high protein flour

8 tablespoons milk powder

2 tablespoons sugar

1 teaspoon shortening

1 teaspoon dough softener

a pinch of salt

Ingredients (B)

2 tablespoons instant dry yeast

400ml water (boiled and cooled)

120ml luke warm water

100ml cooking oil

2 tablespoons castor sugarToppings:

300g Honey Baked Sliced chicken -cut into 4

red chilli- slice

Mozarella Cheese

Pizza Sauce

Ingredients :

4 Fresh tomatoes ~ diced

1 Onion ~ diced

2 Garlics ~ crushed

2 tablespoons tomato sauce

1/2 teaspoon salt

a bit of dried sweet basil

a bit of dried oregano

a bit of sugar

Olive oil

Method :

1. Heat olive oil and put in the garlic till fragrant.

2. Add in the diced onion. Saute till soft.

3. Add diced tomatoes and stir.

4. Add tomato sauce, sugar, salt, sweet basil and oregano.

5. Cook till the sauce is thick.LET’S DO IT:

1. Mix well ingredients (A)

2. In a small bowl, mix yeast and cooled water. Add in the lukewarm water , oil and castor sugar. Stir till sugar dissolves and set aside until frothy.

3. Pour the yeast mixture into (A) and knead till soft and smooth dough is formed.

4. Divide the dough into 8 balls. Cover with damp cloth. Leave for about 25 - 30 minutes or till doubled the size.

5. Roll flat and place on a greased (with oil) pizza pan.

6. Lightly prick the dough with a fork.

7. Spread the sauce and put the toppings.

Yours sincerely ,

Thursday, March 17, 2011

Cream Cheese Pandan Chiffon Cake


Cream Cheese Pandan Chiffon Cake

Bahan-bahan

Bahan A

90ml susu segar

60gm cream cheese (za letak 100g, hana ltk 70g)

40gm butter

120gm tepong kek (diayak)

5 biji telor kuning (za n hana pakai 4 biji telur saiz A)

100gm gula kaster

1/2 sudu teh garam

2-3 sudu teh pandan paste

1 sudu teh ovellete (optional)Bahan B

5 biji putih telor

1/2 suduteh cream of tartarLET’S DO IT:

Cairkan butter, campor susu dan cream cheese dan suamkan secara double boiler.

Angkat masukkan gula sedikit2 dan pukul dengan mixer hingga gebu.

Masukkan kuning telor satu demi satu dan pukul lagi.

Masukkan ovellete,pandan paste dan garam kemudian masukkan tepong, pukul sebati dan ketepikan.

Didalam mangkuk lain pukul bahan B hingga kembang dan gebu (soft peak form/ terbalikkan mangkuk telor x jatuh).

Masukkan ke dalam adunan tepong dan kaup balik kan hingga adunan sebati.

Tuangkan ke dalam loyang chiffon.

Bakar pada suhu 150'c selama 45-50 minit mengikut oven masing2. Setelah masak angkat dan sejukkan diredai. Keluarkan kek apabila telah sejuk.

Note: Chiffon kek perlu dibakar didalam oven yang 'warm' untuk mendapatkan hasil yang baik.Panaskan oven sebelum baking.Best regards, ,

Cream Cheese Pandan Chiffon Cake

Wednesday, March 16, 2011

Asam Tumis Ikan Tongkol Ala Nyonya


Asam Tumis Ikan Tongkol Ala Nyonya

Bahan A:

1 ekor ikan ( ikan apa2 pun blh)

50g bawang besar [belah 4]

1 biji tomato [belah 4]

6 biji bendi/ terung *saya guna bendi dan baby carrots

½ cawan minyak masak

Garam

Sedikit gula

Bahan B:

30g cili kering[dikisar]

2 batang serai[dikisar]

100g lengkuas[dikisar] *saya guna 1 ibu jari

100g kunyit[dikisar] *saya guna 1 ibu jari

100g buah keras[ dikisar] *saya guna 6 biji

50g belacan[dikisar]

200g bawanh merah[dikisar

100g daun kesum

1 kuntum bunga kantan[dibelah2]

300g asam jawa[dibancuh dan diambil airnya]

Let’s do it:

Panaskan minyak dan tumis bahan yg telah dikisar hingga naik bau dan kekuningan

Masukkan air asam jawa bersama daunkesum dan bunga kantan. Biarkan mendidih.

Masukkan garam dan gula secukup rasa.

Akhir sekali masukkan ikan bersama bawang besar , tomato,bendi/terung/baby carrots . Apabila MENDIDIH angkat

Sedia dihidang.

Yours sincerely,

Sunday, March 13, 2011

RED BEAN BUN


RED BEAN BUN

Ingredients :

A :

230g high protein flour

5g instant yeast

170g water

1/8 teaspoon bread improver

B :

20g egg

60g castor sugar

1/4 teaspoon salt

25g cold water

2.5g instant yeast

C :

30g butter

100g high protein flour

Method :

1. Mix A till even and rest for 1 to 1 1/2 hour.

2. Add in B to A, mix well till smooth dough, add in C. Knead to form a smooth dough. Rest for 15 minutes.

3. Divide into 60g each and wrap in red bean, shape them into balls, let them rest for 5 to 10 minutes. Roll into cylinder.

4. Cut into 4 parts without cutting off totally. Fold in accordingly.

5. Place on to greased tray. Prove until double in size. Egg wash and sprinkle sesame seeds.

6. Bake at 180 C for 10 to 15 minutes.

Have A Nice Day,,

Ady greatsword

Friday, March 11, 2011

Lamb Chops and Roasted Vegetables with Black Pepper Mushroom Sauce



Lamb Chops and Roasted Vegetables with Black Pepper Mushroom Sauce



Lamb Chops

Bahan2:

1 kg lamb chop

4 sudu makan blackpepper

Sedikit minyak

Sedikit fresh herbs rosemary-dihiris halus

Sedikit fresh herbs thyme-dihiris halus

1-2 sudu makan air lemon

garam

Roasted Vegetables

Bahan2:

2 biji lada benggala-di potong 4

10 batang baby carrots

10 biji baby cabbage

1-3 sweet potatoes-cut into cubes

Sedikit fresh rosemary-dihiris halus

Sedikit fresh thyme-dihiris halus

Sedikit mentega

Garam

Sedikit blackpepper

LET’S DO IT:

Lamb Chops

Gaul semua bahan2 rata2 lalu perapkan sekurang2nya 1-2 jam, lagi lama lagi baik.

Bila lamb chop telah cukup masa diperap, panaskan oven dan bakar pada suhu 200C selama 30-45minit sehingga masak . Bergantung kepada oven masing2.

Roasted Vegetables:

Gaul semua bahan rata2 lalu bakar didalam oven pada suhu 180c selama 30 minit sampai semua vegetables masak.Bergantung kepada oven masing2.


Black Pepper Mushroom Sauce:

Bahan2:

1 biji bawang besar , didadu

1 ulas bawang putih dicincan

3 sudu makan sos blackpepper

1 paket Campbell’s Mushroom Chicken with Croutons Instant Soup

250ml air panas

Sedik mentega untuk menumis


LET’S DO IT:

1.Panaskan sedikit mentega didalam kuali.tumis bawang putih dan bawang besar sehingga bangkit baunya.

2.Masukkan sos blackpepper dan gaul rata.

3.Dalam mangkuk yang berasingan, campurkan air panas bersama Campbell’s Mushroom Chicken with Croutons Instant Soup kacau sehingga sebati.

4.Kemudian tuangkan sup ini kedalam kuali dan kacau rata.Biarkan ia mendidih.Padamkan api,siap dah sos untuk lamb chop

Best regards,,

Thursday, March 10, 2011

Danish Pastry


Danish Pastry


180ml water

1¼ teaspoons instant yeast

1 egg, lightly beaten

55g caster sugar

1 teaspoon salt *

260g bread flour

60g plain flour

1 tablespoon milk powder

225g cold unsalted butter *

1 egg white, lightly beaten for eggwash

* If using salted butter, omit the 1 teaspoon salt. (This was what I did because I forgot to buy unsalted butter.)

LET'S DO IT:

1. Cut the cold butter into 1cm cubes. If the weather is warm, put the cubed butter back into refrigerator to chill for about 30 minutes before using.

2. Combine bread flour, plain flour, sugar, salt and milk powder in a large mixing bowl. Mix well then stir in instant yeast.


3. Add cold cubed butter and toss through the flour mixture. Then add the lightly beaten egg and water. Fold the mixture lightly just until the flour is moistened (see image #1 above). Don’t let the butter melts at any stage! Cover with cling film and refrigerate for at least 8 hours, or overnight (image #2). (I refrigerated mine for 18 hours before I was able to find time to continue with the next stage.)

4. Lightly flour a work surface (I used plain flour) and turn the sticky dough out onto it. Dust more flour on top of the dough and pat the dough roughly into a square (image #3). Use a rolling pin to lightly bash the dough in a criss-cross fashion to flatten it out. This is because it will be quite hard to roll out in the beginning due to the hard butter chunks. Now use the rolling pin to roll the dough out roughly about 40cm x 40cm (image #4).

5. Fold one third from the right side into the middle (image #5), then the left third on top of it, like folding a business letter (image #6). Roll out again to about roughly 60cm x 20cm (image #7), fold into thirds like before (image #8). If the butter starts to soften too much at this stage, wrap the dough in cling film and chill in the refrigerator for 30 minutes before proceeding.


6. Dust again with flour if necessary (image #9). Roll out again to roughly 40cm x 40cm (image #10). Repeat step 5 (image #11 to #14).

7. Divide the dough into even quarters (each portion will be used to make 4 pastries). Wrap each portion in cling film quite tightly and chill for at least 30 minutes before proceeding. At this point, the divided dough is ready to be shaped and filled and can be kept in the refrigerator for 48 hours if desired.

8. Take one portion of the divided dough and roll it out to about 20cm x 20cm. Cut into quarters of 10cm x 10cm each (image #15). Fill and shape each as desired (use custard, jam and fruit of your choice). Place the shaped Danish pastries onto a lined baking tray and cover lightly with cling film. Let them rise in a warm place for about 30 minutes. Although the pastries won’t double in size, they will puff up and feel airy.

9. Preheat oven to 200°C. Brush the pastries with lightly beaten egg white and bake for 8 to 10 minutes, or until light golden in colour.

Best regards,,

Monday, March 7, 2011

Ikan Siakap Kukus

IKAN SIAKAP KUKUS


Bahan:

1 ekor ikan siakap (ikan merah/kerapu atau ikan bawal putih pun oklah.

1/2 camca teh garam

1/2 camca teh tepung jagung

1/2 camca teh lada sulah

3 camca besar jus limau kasturi*

1 1/2 camca besar minyak masak*

1 1/2 camca teh gula*[yang ni saya tak letak pun]

1/2 camca teh garam*

5 biji cendawan- dihiris

1 batang daun bawang cina – dihiris

1-2 biji tomato- dihiris

5 - 10 biji cili merah , dihiris*

1 batang serai, dihiris halus*

1 helai daun limau purut, dihiris halus*

1/2 inci halia muda. dihiris halus*

2 ulas bawang putih, dihiris halus*

1/2 camca teh serbuk pati ikan bilis atau 1/2 kiub pati ikan bilis maggi*.

LET’S DO IT:

Ikan dicuci bersih dan lumurkan dgn garam, tepung jagung dan serbuk lada sulah. Ketepikan sementara membuat sosnya.

Dalam satu bekas satukan kesemua bahan sos (yang bertanda '*") hingga sebati. Ketepikan.

Panaskan kukusan dan sediakan bekas tahan panas. Letak ikan tadi ke dalam bekas tahan panas dan tuangkan sosnya rata termasuk bahagian dalam belahan perutnya. Kukus kurang lebih 10 minit bergantung pada saiz ikan atau apa bila daging ikan bertukar menjadi putih. Siap untuk dihidangkan dgn nasi hangat.Selok-eloknya dimakan segera selepas proses mengukus.

WISH YOU ALL THE BEST,

Ady greatsword
greatsword_blader@hotmail.com

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