Chunky Chocolate – Candy Cookies

Chunky Chocolate – Candy Cookies 

125g butter,softened

1 teaspoon vanilla extract

1 ¼ cups (275g) firmly packed brown sugar

1 egg

1 cup(150g) plain flour 

¼ cup (35g) self-raising flour

½ teaspoon bicarbonate of soda

1/3 cup (35g)cocoa powder

½ cup (100g)peanut M&M

1/3 cup(70g) mini M&M

75g milk eating chocolate , chopped into pieces

 1 . Preheat oven to 180*C/160*C fan-assisted . Grease two oven trays ; line with baking parchment .

2 . Beat butter, extract, sugar and egg in small bowl with electric mixer until smooth (do not overmixed). Transfer mixture to large bowl ; stir in sifted dry ingredients then all chocolates .

3 . Drop level tablespoon of mixture onto trays about 5cm apart.

4 . Bake cookies about 10 mins . Stand cookies on trays 5minutes ;transfer to wire rack to cool.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                         

Crayfish Spagetti

Crayfish Spagetti

2 crayfish/rock lobster (or more)

Loads of Garlic

2 Tins Tomatos

1Tins Tomato Puree

Salt /Pepper

1 t sugar 

Olive oil

Onion

Parsley

Mild Chili

Parmesan Cheese (Optional)

Spaghetti

Method

Split Crayfish in half remove the tube from the tail and set Crayfish heads aside.

Large frying pan sauté garlic in olive oil and seal the crayfish tail flesh side down for only a minute then set aside 

Add more garlic to the pan and the onion and sauté in Olive oil

Add the tomatoes and  bring to the boil then add the tomato puree

Season with salt and pepper add the sugar

Once boiling lower the heat add the crayfish heads flesh side down and simmer for an hour with a lid on .(if not sauce will evaporate ) 

                           Boil Spaghetti to al dente and at the same time remove the Crayfish heads from the sauce and discard - add back the seared Crayfish tails - continue to simmer while spaghetti is cooking.

Add spaghetti to the sauce and cook vigorously for a couple more minutes.

Toss in Italian Parsley and cover with parmesan (Which is a sin in Italian cooking but a blessing in Maori cuisine).
Happy weekend

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                       

Talam ABC

Talam ABC

Sumber: ..::~**Sinar Kehidupanku**~::.. http://yatiememories.blogspot.com/2012/01/talam-abc.html

Bahan Lapisan Bawah (loyang 10x10x3)

(A)

2 cwn tepung beras

4 sb tepung Hoen Kwee (putih)

1 cawan santan pekat

3 cawan air

1 cawan gula kastor

1/2 sudu kecil garam

(B)

1 cwn cendol (toskan airnya)

1 cwn whole kernel corn (toskan airnya)

1 cwn kacang merah ( yg telah di rebus dan toskan airnya)

Cara-Cara

Satukan bahan A dan dikacau hingga sebati.

Masak atas api sederhana sehingga nak wap. (separuh pekat)

Masukkan bahan (B) & gaul hingga sebati.

Tuang kedalam loyang yg di alas plastik dan di sapu minyak kelilingnya, kukus selama 25 minit. 

Bahan Lapisan Atas:

1 cawan gula kastor

2 cawan air

1 cawan santan pekat

1 1/2 cawan tepung gandum

3 biji telur

1/2 sudu kecil garam

sedikit pewarna pink 

Cara-Caranya.

Satukan semua bahan2 utk lapisan atas, kacau sehingga rata.

Masak sehingga naik wap(sedikit pekat)

Cakar sedikit gunakan garfu lapisan bawah dan tuangkan adunan lapisan atas.

Kukus lagi selama 25 minit.

Biarkan betul2 sejuk barulah di potong menggunakan pisau plastik supaya cantik.
See you soon!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                                                            

TOMATO BACON QUICHE

 

Tomato Bacon Quiche

Adapted from Pioneer Woman's Perfect Pie Crust.

PIE CRUST:

120g plain flour

 1/3 tsp salt

 50g butter, very cold

 17g shortening

 10ml cold water

Measure the flour and salt into your food processor.

 Pulse to evenly combine the ingredients.

 Add the butter and shortening and pulse till the mixture resembles bread crumbs.

 Add the cold water and pulse till the mixture comes together slightly.

 Pour onto a lightly floured surface and knead a few times till a dough comes together.

 If you are working in a cold kitchen (lucky you!) and the dough feels firm enough to roll, go ahead.

 Otherwise, if your kitchen is hot and humid like mine, pop the dough into the fridge for about 20 minutes or so till it firms up.

 But, again, I got lazy (and hungry) and couldn't wait for more than 5 minutes, so I improvised and just pressed the dough into the tart pans.  This, I discovered, was much easier than trying to roll out the soft, floppy dough.

 Prick the dough with a fork (so they don't balloon in the oven).

 Place pie weights into the pan (optional).

 Bake at 180*C for about 8-10 min, then carefully remove pie weights and bake the shells for another 5 min. 

 While waiting for the shells to cool, prepare the filling.

The filling:

2 rashes bacon (or ham), chopped

 8 cherry tomatoes, quartered

 1/3 cup peas

 some finely diced onions

 60g of your favourite cheese, grated or finely diced (I used cheddar, but parmesan, swiss or even blue cheese will be fine)

 some basil, sage and parsley (or any herb of your choice)

 2 eggs

 3/4 cup (180ml) milk

 pinch of salt and pepper

 Place the chopped bacon into a skillet and heat till the fat is rendered.

 Add onions and cook till soft.

 Add tomatoes and peas and cook till soft.

 Season with herbs, salt and pepper to taste.

 Spoon into quiche shells.

 Sprinkle cheese on top.

 In a measuring cup, stir the eggs, milk and salt/pepper to combine.

 Pour into quiche shells till it reaches the brim.

 Bake at 180*C for about 15 min.

 Best served warm, with a side of rocket salad. 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Bingka Kacang Merah

Bingka Kacang Merah

Kak Yatie ,Sinar Kehidupanku http://

yatiememories.blogspot.com/2012/01/bingka-

kacang-merah.html

Bahan-bahan.

11/2 cwn kacang merah* (yg telah di rebus)

1 cawan air*(* di kisar bersama)

1 1/2 cwn tepung gandum

1/2 cwn tepung beras 

2 cwn santan

1 cwn gula

3 sudu besar butter

2 biji telur 

sedikit garam

pewarna merah

sedikit bijan

2 sudu besar minyak utk sapu pd loyang- boleh juga sapu butter

Cara-Cara.

Kisar kacang merah bersama 1 cawan air. Ketepikan dulu.

Masukkan kesemua bahan ke dalam blender kecuali bijan dan minyak.Kisar sebati.

Gaul rata dan masak sebentar hingga berwap guna api sederhana dlm 10 minit.

Sementara itu panaskan oven 175c.Sapukan minyak di sekeliling loyang dan masukkan dlm oven sebentar.

Keluarkan loyang dan tuang adunan tepung tadi dan taburkan bijan di atasnya.

Bakar selama 50 minit api atas bawah dan tambah 5 minit lagi utk garingkan bahagian atas.

Biarkan betul2 sejuk barulah di potong.Selamat Mencuba.

Ady Greatsword Empire Kitchen Recipes,
,Ady 

greatsword_blader@hotmail.com

                                           
                                                

Ikan Kembong Sumbat Sambal

                                                                                *

       *         *

        *

             Ikan Kembong Sumbat Sambal

12-15 shallots, peeled

2 stalks lemongrass, sliced

1 inch fresh turmeric

20-25 dried chillies, soak in hot water for 10 minutes, then drain

1/4 cup oil

a tablespoon tamarind, extract juice with 1/4 cup hot water

salt and sugar, according to taste

3 ikan cencaru, or 1 medium bawal hitam

1 cup oil 

Blend the shallots, lemongrass, turmeric and dried chillies finely.

Heat the oil in a wok over medium heat. Then, fry the pounded ingredients over a slow fire, turning often, until the oil rises to the surface.

Add tamarind juice and seasoning. Continue stirring for a few minutes more. The sambal should not be watery. 

Clean the fish, and make a slit sideways along one side of the fish.

Spoon the sambal into the slit, but do not put too much as it’ll spill out when the fish is fried.

Heat the oil, and fry the fish on both sides till cooked.

There should be more than enough sambal for stuffing the fish. Serve the rest with rice for those who want more of the sambal.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                            
                                          

Talam Pandan Kacang Merah

Talam Pandan  Kacang Merah

Resepi : Queen OF Talam/ **Sinar Kehidupanku**Kak  Yatie

http://yatiememories.blogspot.com/2011/12/talam-pandan-kacang-merah.html

Sumber 1: kakNieza http://nurniezza.blogspot.com/2011/12/talam-pandan-kacang-merah.html

Sumber 2: DjDayang Jack http://dayangjack.blogspot.com/2012/01/talam-pandan-kacang-merah.html

BAHAN UTK LAPISAN BAWAH (loyang 10x10x2@3inci

1 1/2 cwn kacang merah*- yg telah direbus empuk

1 cwn air*(* di kisar bersama)

 1 1/2 cwn tepung beras

2 cwn santan sederhana pekat

2 sudu besar Tepung Hoen Kwee (putih)/tpng jagung

1 cwn gula halus

sedikit garam

sedikit pewarna merah

CARANYA

Kisar kacang merah yg telah di rebus bersama 1 cwn air. Biarkan ketepi.

Dalam bekas lain masukkan tepung beras, tpng hoen kwee/tpng jagung, gula, garam bersama santan. Bancuh semua bahan dan tapis.

Masukkan kacang merah yg di kisar tadi dan gaul sebati. Masak hingga naik wap dlm 10 minit guna api sederhana saja- tutup api.

Panaskan pengukus. Alaskan loyang dngn plastik dan sapu minyak di kelilingnya.

Tuangkan adunan tadi dan kukus selama 25 minit.

Sementara itu, buat utk adunan lapisan atas.

BAHAN UTK LAPISAN ATAS :

1 1/2 cawan tepung gandum

1 cwn gula halus

 2 biji telur

1 cwn santan pekat

2 cwn air (kisar bersama 3 helai daun pandan dan tapiskan)

secubit garam

 pewarna hijau 

CARANYA

Bancuh semua bahan, tapis ke dlm periuk & masak hingga naik wap dlm 10 minit guna api sederhana je.

Tuangkan adunan ke atas lapisan kacang merah tadi.

 Sebelum tuang adunan, pastikan tiada air bertakung di permukaan kuih. Sekiranya ada, sengetkan loyang dan guna tisu dapur utk mengelap air.Selepas tu, cakar2 sikit guna garpu barulah tuangkan adunan warna hijau.

Kukus lagi selama 25 minit guna api sederhana saja.

Setelah siap, buka penutup kukus dan biarkan 5 minit dngn api yg belum di tutup. Ini bagi mengeringkan permukaan kuih.

Setelah siap, angkat loyang kuih dan biarkan betul2 sejuk barulah di potong dngn menggunakan pisau plastik supaya kuih kelihatan cantik.
See you soon!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                             

                                      

Sambal Goreng Pengantin

Sumber: Nuridah Salleh

http://fiqah99.blogspot.com/search/label/Daging?

Note: Resepi telah di Edit [ Jangan marah ya kak Nur ]

Bahan-Bahan:

 *300g daging lembu

 *250g hati lembu 

   300g udang yang sederhana

*300g tetelan – yg ni ady tambah

*300g limpa - yg ni ady tambah

*300g paru- yg ni ady tambah

  500g bawang merah dihiris nipis

  10 ulas bawang dihiris nipis

  25 tangkai cili kering -digunting halus dan buang biji-di kisar

 15 biji cili merah dihiris halus

 10cm belacan

 50g asam jawa - 1 1/2 cawan air

 2 biji kelapa - diambil 500ml santan

 2 batang serai -dikisar

 2cm lengkuas-dikisar

 4 camca besar gula pasir

 1/4 camca teh serbuk perasa - jika suka

 minyak

garam secukup rasa

Cara-Cara:

1. Rebus semua bahan bertanda* hingga empuk dan potong dadu kecil.

2. Buang kulit udang dan bersihkan.

3. Panaskan minyak, goreng bawang , bawang putih,serai ,lengkuas hingga kuning dan angkat.

4. Panaskan 1/4 cawan minyak baki menggoreng tadi dan masukkan santan, air

asam , belacan , gula serta garam. Biarkan mendidih hingga pecah minyak.

5. Kemudian masukkan  cili kering yang dikisar, cili merah dan sebahagian bawang goreng.

6. Kacau hingga  rata. Biarkan selama 10 minit,apabila

   telah cukup pekat masukkan bahan-bahan yang telah direbus tadi dan udang.

7.Masukkan bawang goreng yang selebihnya tadi dan kacau rata. 

Cara Kak Nur: 

 biasa Nur tak akan goreng bahan yang telah direbus tadi seperti paru, daging dan juga udang. Nur tak suka bahan-bahan itu akan menjadi kering dan hilang kemanisan

itu nanti....tapi terpulang pada citarasa masing-masing. Untuk udang Nur akan masukkan

akhir sekali bila udang dah berubah warna, Nur akan matikan api.

Nur  masak santan bersama hirisan cili merah, lengkuas dan serai ,cili kering yang dikisar dan juga belacan.

Masak dengan api perlahan sehingga pecah minyak...masukkan bawang goreng dan biarkan ia

menjadi pekat dan kacau selalu....akhir sekali baru masukkan bahan-bahan yang telah direbus tadi dan juga air asam, perasakan dengan garam dan gula. Akhir sekali masukkan udang. Apabila udang dimasukkan akhir sekali....udang tidak akan menjadi keras  dan kering.
 Best Regards

Ady Greatsword Empire Kitchen Recipes

greatsword_blader@hotmail.com