Friday, December 21, 2012

Steamed pumpkin cake with coconut milk (Kue Talam Labu Kuning)

 Steamed pumpkin cake with coconut milk (Kue Talam Labu Kuning)
Ingredients for the Base layer:
180g steamed pumpkin
200ml thick coconut milk
50g rice flour
25g tapioca flour
90g sugar
2 whole eggs
½ teaspoon sea salt 

Vegetable oil for greasing
Pandan leaves for presentation

Ingredients for the top layer :
180ml thick coconut milk
40g rice flour
½ teaspoon sea salt 

Making the base layer
Combine steamed pumpkin, coconut milk, rice flour, tapioca flour, sugar, eggs and sea salt in a jug of an electric blender and process until smooth. let the better breath before starts pouring into the cups mold.
Making the top layer :
In a bowl, combine coconut milk, rice flour and sea salt, stir well with a metal spoon until smooth. Set aside
Preparing the cups mold
Lightly grease each cup mold with vegetable oil and arrange on top of a tray. 

Set the steamer on top of the stove over medium heats and when the steamer is ready, slightly lower the heat.
Wrap the lid of the steamer with a clean kitchen towel in purpose to catch the steam so that the cakes would have smooth surface.
Fill each cup with the base layer mixture up to 2/3 parts of each cup.Steam around 5-6 cups in every batch about 8-10 minutes. if you have a large size steamer, you can make up the number in every batches.
When the base layer is done steaming and set, open the lid and carefully adding the coconut mixture top layer over the base layer with a metal spoon, steam about 3-4 minutes or until set.
Repeat the process until the batter of the two layer mixture are used.
When the cakes are cool to handle, remove from the cup mold.
Arrange in serving plate or bamboo tray lined with banana leaves and serve as snack or dessert.  
Ady Greatsword Empire Kitchen Recipes,,

Wednesday, December 12, 2012

Epok-Epok Pastry Sedap

Epok-Epok Pastry Sedap

Sumber resepi:zila4ever
Untuk Pastri :
400gram tepung gandum
1/2 cawan minyak
2 sudu besar marjerin
1/2 cawan air sejuk ( letak kiub ais)
Buat Doh Pastri dulu
1. Campurkan sedikit garam dalam air sejuk, masukkan marjerin di dalam tepung gandum dan sebatikan, kiranya akan jadi seperti berketul-ketul halus, macam serbuk roti, panaskan minyak dan curah di dalam tepung tadi, dengan menggunakan sudu, kacau ke seluruh adunan.
2. Selepas itu curahkan air sejuk tadi dan uli hingga menjadi doh, air jangan masuk semua, kira agak-agaklah kelembutan doh tu, setelah menjadi doh dan doh pemukaan doh agak licin,  masukkan doh ke dalam plastik bersih dan perap di dalam peti ais lebih kurang 1 hingga 2 jam, langkah ini penting bagi mendapatkan doh yang rangup dan senang untuk di canai nanti.
     3. Proses Mengelim
Keluarkan doh dari peti ais, dan bahagikan doh pada bahagian kecil, ikut lah nak buat karipap bentuk ape, bulat ke, love ke, bentuk biasa ke, kemudian terap doh bentuk bulat dengan menggunakan tapak tangan dan isikan inti, kelim seperti biasa, kalau nak guna acuan pun boleh. Ulang langkah tadi hingga doh habis. Panaskan minyak, pastikan minyak betul-betul panas dan tidak menggunakan api yang terlalu besar, goreng hingga keperangan. Angkat dan sedia untuk dihidangkan. Selamat Mencuba.
Ady Greatsword Empire Kitchen Recipes,,


Saturday, December 8, 2012

Triple-Choc Muffin Cookies

Triple-Choc Muffin Cookies

125g  butter,softend
½ teaspoon vanilla extract
1¼ cups(250g) frimly packed brown sugar
1 egg
1 cup(150g)plain flour
¼ cup(35g) self-raising  flour
1 teaspoon bicarbonate of soda
1/3 cup(35g)cocoa powder
1/2cup (95g) milk chocolate chips
75g white eating chocolate, chopped coarsely
75g dark eating chocolate , chopped coarsely

1.Preheat oven to 180/160 degree( fan-assisted ) . Grease two oven tray; line with baking parchment.
2. Beat butter, extract , sugar and egg in small bowl with electric mixer until smooth ; do not overbeat. Stir in sifted dry ingredients ,then raisins and all the chocolate.

3. Drop level tablespoons of mixture onto muffin  trays .
4. Bake cookies about 15 minutes . Stand cookies on muffin  trays  5 minutes; transfer to wire rack to cool.  
Happy weekend ahead :)

Ady Greatsword Empire Kitchen Recipes,, 


Friday, November 23, 2012

Banana Pistachio Brownies

 Banana Pistachio Brownies

175 gr butter
 200 gr sugar
 175 gr dark chocolate
 100 g raw pistachios - ground
 3 eggs
 2 ripe bananas good - mashed with a fork.
 100 g flour
 2 tablespoons cocoa
 1 teaspoon of baking powder 
 Put on low heat melt chocolate and butter…. take off the heat and leave to cool a little.
 Mix flour with baking powder and cocoa.
Add eggs to chocolate mixture:
 Add the ground pistachios ..Mashed bananas 
Finally add the flour mixture, and cocoa powder  and bake at 180 degrees about 45 minutes.

Have a lovely rest of the weekend and bye for now

Ady Greatsword Empire Kitchen Recipes,,

Thursday, November 8, 2012

Roasted Baby Lamb Chop with Herb Roasted Potatoes

Roasted Baby Lamb Chop with Herb Roasted Potatoes

·         1 tablespoon toasted coriander seeds
·         1 tablespoon toasted cumin seeds
·         1/2 tablespoon cayenne pepper
·         1/2kg baby lamb chop
·         Kosher salt
·         Extra-virgin olive oil
·         Rosemary
Preheat the oven  to medium-high.
Grind the toasted spices, rosemary  in a spice grinder and add to a small bowl with cayenne .Season the lamb chop generously with salt and rub with the spice mix.
Give it a little massage with extra-virgin olive oil.
Roasted the lamb chop on the preheated ovenl and roasted on all sides until it is very brown and charred on the both side.
Roasted Potatoes

·         1 pound new potatoes, assorted varieties and colors are great
·         cloves garlic, smashed
·         2 tablespoons finely chopped sage
·         Pinch crushed red pepper flakes
·         Kosher salt
·         Extra-virgin olive oil
Preheat oven to 400 degrees F.
Cut the potatoes into halves or quarters, as long as they are all about the same size.
Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
Hot potato!

Enjoy & Thanks for stopping by!

Ady Greatsword Empire Kitchen Recipes,, 

Monday, November 5, 2012

Mini Shrimp Quiche

Mini Shrimp Quiche
1 (9 inch) unbaked  mini pie shells
4 eggs
1 1/2 cups evaporated milk or 1 1/2 cups light cream
1 teaspoon tarragon
1/4 teaspoon pepper
3/4 teaspoon salt
1 cup cooked shrimp
 1/2 cup cheese-shredded
                              1/4 cup green pepper and onion-chopped                                     

Preheat oven to 400 degrees. Partially  bake mini pie shell on the lowest rack in the oven for 8 minutes. Remove from oven and reduce heat to350 degrees.
ightly beat eggs , add cream, salt,pepper,and desired seasoning. Spread shrimp cheese, green pepper and onion in partially baked  mini shell. Pour in egg mixture. Bake at 350 degrees for35 to 40 minutes or until a knife inserted near the center comes out clean. Serve hot.
Yours sincerely
Ady Greatsword Empire Kitchen Recipes,,

Tuesday, October 30, 2012

Tiger Prawns with Spicy Fermented Bean Sauce :Har Lok (虾烙)

·         1 kilogram jumbo tiger prawns (about 8 prawns)
·         10 shallots, roughly chopped
·         4 cloves garlic, minced
·         4 tablespoons fermented soybeans (tauchu, whole bean or paste)*
·         1 tablespoon sugar
·         4 tablespoons chili sauce (ady put 10 tablespoons) 
·         3 tablespoons tomato sauce
·         3 tablespoons oyster sauce
·         a handful of fresh coriander including stems, chopped, reserve some leaves for garnish
·         peanut oil for frying
·         1 teaspoon cornstarch mixed with 2 teaspoons water
·         a small pinch of salt 
Clean the prawns by removing the beards and legs. Snip off the sharp end of the tails and segment the prawns into four parts - head, two segments from the body and one from the tail. Using a pair of tweezers, remove any visible digestive tracks (or as I call them - poo shoots, heh). If using medium-sized prawns, keep them whole, butterfly and devein as usual. Chop the fermented soybeans or bean paste with the sugar and set aside in a bowl. Mix the chili, tomato and oyster sauce in another bowl.
Heat up oil in a large wok. On high flame, fry the shallots and garlic till fragrant. Add in the tauchu and sugar mix. Fry for a couple of minutes and add the sauce mixture. Combine well for another 3 minutes. Add a little water to the sauce mixture and fold in the prawns. Toss evenly with the sauce for 2 minutes. Cover for 1 minute. Remove lid and toss for another 2 minutes or till prawns are just cooked.
Thicken the sauce according to your liking with the cornstarch mixture. Season to taste by adding a little salt sparingly just to flavor as the tauchu is already salty. Remove to a serving platter and garnish with some picked coriander leaves and serve warm with your choice of rice, bun or bread.
I hope you smile today :)

Ady Greatsword Empire Kitchen Recipes,, 

Monday, October 22, 2012

Kueh Nagasari

 Kueh Nagasari
Resepi:   Relaxkejap Ok(FB)
Pisang kepuk/tanduk (kukus & belah 2)
 Daun pisang (cuci & layur atas api)
100 gm tepong ubi/kanji larutkan dgn 200 ml santan & ketepikan
200 gm gula
200 gm tepong beras
600 ml santan
 daun pandan
Masak gula,tepong beras santan daun pandan  diatas api hingga pekat & likat. Matikan api kemudian tuang adunan tepong kanji tadi. Kacau hingga rata  dengan menggunakan whisk . 
Ambil daun pisang letak 2 sudu tepong tadi, pisang kukus tadi & tutup lagi dgn tepong. Kukus hingga masak dgn api yg sederhana 20 minit
See you soon!

Ady Greatsword Empire Kitchen Recipes,, 

Tuesday, October 16, 2012

Purple Onde Onde


       Purple Onde-Onde                  
Recipe sourced from maameemoomoo
180g sweet potato, steamed and mashed
50g glutinous rice flour
20g tapioca or corn flour
25g sugar
 30-45ml water, depending on the dough

80-100g gula melaka (palm sugar), chopped fine
1/2 young shredded coconut + pinch of salt, steamed for 5 minutes 
1.  Mix in all skin ingredients and knead into a smooth dough.  
     (It is better to mix in the water bit by bit as it all depends on the dough)
 2. Divide into small balls  (I weight about 25g per balls) and wrap in filling.

3. Boil a pot of water and once it boiled, put in balls into boiling water.  Once the balls
     float up, dish out and roll it into the steamed coconut shred  and fully coat all over.

Have a lovely rest of the weekend and bye for now
Ady Greatsword Empire Kitchen Recipes,,

Thursday, October 11, 2012

Roasted Chicken with Oregano and Lemon

Roasted Chicken
with Oregano and Lemon

1 small or medium Chicken, washed and cleaned
1 Lemon, half
Zest of 1 lemon, optional
1 tablespoon dried oregano
1/2 tablespoon salt
1 tablespoon soften Butter or Margarine (I used margarine)
Asparagus, optional
baby corn, optional

 How to do it:
Spread margarine in cavity of the chicken, under the skin and all over the chicken.
Repeat for oregano, lemon zest, if using, and salt.
Place the lemon in the cavity and seal with a toothpick.

Set aside and let it marinade for at least 30 minutes.

Preheat oven to 180C.
Place chicken in a oven proof dish.
Add potatoes around the chicken if you like.
Roast for 1 1/2 to 2 hours or till chicken is cooked and skin is golden brown and crispy.

Bast the chicken with the sauce from the dish frequently 
Once the chicken is cooked, remove the Chicken and cover it loosely with foil.
Drain the oil from the sauce. The remaining can be used as a dipping sauce for the chicken.
Return the potatoes to the oven and continue roasting till brown.
Place together with the Chicken and serve.


I used Super Roast 1 on the Water Oven for this dish.
If you are using conventional oven, I suggest you place a oven proof bowl of water when you are roasting so your chicken will be less dry.
Make a 'tent' using foil over the chicken if your chicken brown to fast.
Yours sincerely

Ady Greatsword Empire Kitchen Recipes,,

Friday, October 5, 2012

Buttermilk Neapolitan Bundt Cake

 Buttermilk Neapolitan Bundt Cake
Source: Adapted from America's Test Kitchen
 For the Cake

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, at room temperature

1 Tablespoon pure vanilla extract

18 Tablespoons (9 ounces) unsalted butter, at room temperature

2 cups granulated sugar

3 extra large eggs plus 1 large yolk, at room temperature

1/3 cup chocolate syrup

2 Tablespoons Dutch-processed cocoa powder

1/2 cup seedless strawberry jam, divided

1 teaspoon freshly squeezed lemon juice

Red food coloring
 For the Cake
Adjust oven rack to the lower-middle position and preheat to 350° F.  Grease and flour a 12-cup Bundt pan. 

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  In a separate small bowl, whisk together the buttermilk and vanilla.
 In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-6 minutes.  Scrape down the sides of the bowl and beat in the eggs one at a time until combined, about 1 minute.  Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture.  Repeat with half of remaining flour mixture and remaining buttermilk mixture.  Beat in remaining flour until just incorporated.
 Divide the batter evenly among three medium bowls.  Whisk syrup and cocoa powder together, then stir into one bowl of batter until combined.  Stir together 1/4 cup of the jam, lemon juice, and three drops of red food coloring into another bowl of batter until combined.  Transfer remaining bowl of plain batter to the prepared Bundt pan, followed by the strawberry batter, then the chocolate batter.  Gently tap the pan on the counter to release any air bubbles.  Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, about 50 minutes to 1 hour, rotating pan halfway through baking.

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

Ady Greatsword Empire Kitchen Recipes,,