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Tuesday, December 9, 2014

Kabsah Udang - (kabsa)

   

Kabsa Udang
*4 cup beras basmati
*1 kg udang
*1 biji bawang  bombay- didadu
*7 biji bawang putih
*1 biji buah tomato - di potong dadu
*2 sudu mkn tomato paste
*daun ketumbar 1/2 cawan
*daun pudina 1/2 cawan
*2 pieces Bay leave
*1/4 tsp black pepper pwdr
*3-1/2 sudu mkn rempah kabsa
*saffron atau  1-1/2sudu the warna kuning
*4 tangkai cili hijau-hiris
*garam
*air secukup untuk beras
cara2:
beras basmati-cuci bersih dan rendam 1/2 jam dengan air garam dan toskan
Panaskan minyak, tumiskan  bawang besar , bawang putih dan Bay leave sehingga naik bau..
 masukan cili hijau , buah tomato dan black pepper pwdr tumis lagi..
masukan daun ketumba / pudina tumis sampai layu…
masukan rempah kabsah tumis lagi sampai rempah naik bau..
masukan tomato paste tumis rata- kalau rempah2 semuanye agak kering blh masukkan air sedikit je takut nanti rempah2 jadi hangus ..
masukan saffron atau  1-1/2sudu the warna kuning- gaul rata
masukan udang gaul rata bersama rempah2 + air sedekit + garam(rasakan semua bahan2) .. ..masak  sampai kulit udang bertukar warna..
masukan bahan2 tumis tadi didalam  rice cooker, beras (gunakan rice cooker yg besar sikit untuk 4 cup) dan air, gaul rata2 dan masak kan seperti kita masak nasi..masak selama 1 jam baru blh di leraikan nasi slowly guna garfu  supaya nasi tak patah…slmt mencuba.. 


Ady Greatsword Empire Kitchen Recipes,,

Thursday, November 6, 2014

Roti Lapis Daging

Roti Lapis Daging
resepi : Sis Norliah Asmain
2bungkus roti perancis
500g daging kisar- ady tambah 100g lagi..
1 sudu teh lada putih- ady letak lada hitam 1 sudu mkn  kasi pedas2..
daun bawang dan daun sup-dihiris halus
50g mentega
3 tangkai cili merah- dihiris halus
3 tangkai cili hijau- dihiris halus
100g bawang goreng
700ml santan
2 sudu teh warna kuning
7 biji telor ayam
garam
2 biji bawang besar- didadu
 
cara2:
  1. perapkan roti bersama santan, kemudian diramas-ramas hingga halus, masukkan garam dan 3 daripada 7 biji telor.
    masukkan minyak bekas goreng daging tadi bersama mentega,dikacau lagi hingga rata dan bahagikan
    adunan roti kepada 3 bahagian..

    daging cincang digoreng dan ditoskan.
    apabila dah sejuk masukan bawang goreng daun bawang dan daun sup, cili merah/hijau , bawang besar
    lada putih garam dan telor digaul hingga rata, dan dibahagi dua. 
    sediakan loyang (ady guna loyang 8x8x3).
    masukan roti dahulu untuk lapisan bawah dan kemudian lapiskan dgn daging.
    buatlah seterusnye hingga habis..
    bakar dalam oven dengan suhu 350c selama 45 -1hr atau sehingga masak (bergantung pada oven masing-masing).
     Ady Greatsword Empire Kitchen Recipes,,

Sunday, November 2, 2014

Nasi Bukhari Ikan

Nasi Bukhari Ikan
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a

2 keping isi ikan - ikan merah cuci dgn air lemon
1kg beras basmati
1cawan sayur campur
10 biji bawang putih
1biji bawang besar- ptg dadu
daun ketumbar 1/2 cawan
daun pudina 1/2 cawan
Kismis -1 cawan
3 sudu mkn rempah bukhari
2 sudu mkn tomato paste
5 tangkai cili hijau- hiris
sedikit butter
saffron atau warna kuning 
Paste Untuk ikan:
3 sudu mkn rempah bukhari
minyak  zaitun
garam
1 biji air lemon

Cara-Cara untuk ikan:
ikan digaul rata bersama paste lalu blh dibakar atau digoreng- ady bakar je ikan tu..
Cara untuk Nasi Bukhari:
1. Panaskan minyak kemudian masukkan bawang putih ,bawang besar dan cili hijau, goreng hingga kuning..
2.  kemudian masukkan daun ketumbar /pudina gaul rata..
3. Msukkan rempah bukhari, tumis sampai naik bau…
4.  Masukkan tomato paste dan kacau seketika, lalu masukkan sayur campur, Kismis dan butter gaul rata
5. Masukan air sedikit dan saffron gaul rata
6. Masukan beras dan kacau hingga sebati semua, lalu masukkan air  + garam(garam mesti nak cukup ya kalau tak nanti nasi tak rasa) kacau hingga sebati..
7. Masak dgn api yg kuat hingga air mendidih,kemudian perlahankan api dan masak nasi selama 10 min atau sehingga nasi masak… 
Ady Greatsword Empire Kitchen Recipes,,

Tuesday, October 28, 2014

Jeruk Mangga


Jeruk Mangga
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a

3-4 mangga - Kupas dan belah buah mangga
15 biji asam boi
15 tangkai cili padi -dihiris (nak pedas blh tambahkan)
1cawan gula - (nak lebih pun blh)
sedikit garam - sedikit je..
1 biji limau nipis- potong nipis
1 biji lemon - potong nipis 
 cara2:
Gaulkan mangga dengan semua bahan2. Simpan dalam peti ais dalam 4-5 jam. Siap untuk dimakan.
Ady Greatsword Empire Kitchen Recipes,,

Thursday, October 9, 2014

Fruits Tart...lagi dan lagi....

Fruits Tart
Resepi CMG
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a

BAHAN KULIT TART:
150 gram tepung halus
25 gram gula aising, diayak
70 gram mentega sejuk, didadu kecil
1 biji telur, dipukul sedikit
1/2 camca teh esen vanilla
BAHAN KASTARD:
1 cawan susu segar
1 1/2 camca besar tepung kastard
1 1/2 camca besar gula halus
1 camca teh esen vanilla
1 camca besar mentega

BAHAN-BAHAN LAIN
Buah starwberry segar
Buah peach, hiris
(suka hati kita nak letak buah apa2 pun blh ya)
Piping jelly- yg ni ady tak gunakan..
CARA MEMBUATNYA :-)
UNTUK KULIT TART :- Gaul tepung, gula aising dan mentega sejuk hingga menjadi teksture seakan2 serbuk roti, guna hujung jari saja. Tuang esen vanilla dan masukkan telur sedikit demi sedikit dan digaul hingga menjadi doh. Rehatkan sekejap. Sediakan acuan tart, ambil doh tadi sebesar duti 20 sen dan tekan dalam acuan tat dan bentukkan mengikut acuan tadi dan kemaskan. Buat hingga siap, cucuk sikit degan garfu pada dasar doh dan bakar dalam oven yang telah dipanaskan pada suhu 180C selama 25 minit. Biar sejuk sebentar dan keluarkan dari acuan. Sejukkan atas jaringan dan boleh simpan dalam bekas kedap udara untuk kegunaan kemudian. 
UNTUK KASTARD :- Satukan semua bahan untuk kastard kecuali mentega dan esen vanilla, dalam periuk. Kacau dengan whisk hingga semua sebati. Masak atas api kecil hingga kastard pekat, kacau selalu. Matikan api, masukkan esen vanilla dan mentega. Kacau rata dan ketepikan sebentar, biar sejuk sedikit.
UNTUK FRESH FRUIT TART :- Buah strawberry dipotong 2 atau ikut saiz kulit tart, begitu juga buah peach. Ambil satu kulit tart, sapu sedikit coklat cair pada dasarnya, kemudian sudukan kastard 1/2 penuh. Susun buah strawberry dan kiwi tadi. Beruskan dengan sedikit piping jelly pada permukaan buah dan tepi kulit tart.  Buat kaedah sama untuk baki kulit tart dan buah2an segar tadi. Boleh hidangkan. Sesuai untuk majlis formal atau santai. Boleh juga disimpan dalam peti sejuk.
Ady Greatsword Empire Kitchen Recipes,,

Wednesday, October 8, 2014

Mee Tha Bak (Mee Chendol) Goreng Thai


Mee Tha Bak (Mee Chendol) Goreng Thai
resepi : Sajian Bersama Ibu Manja Noraini Ibu Manja

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a…

Bahan-Bahannya
1kg Mee Tha Bak (Mee Chendol)
200gm udang sederhana (dibuang kulit)
200gm isi ayam dipotong kecil

Bahan Kisar*
15-20 tangkai cili padi* (boleh ditambah atau dikurangkan ikut citarasa masing-masing)
4 ulas bawang putih* (dikisar halus)
1 batang lobak (carrot) dihiris halus
50sen daun bawang (potong sebesar 2 inci)
30sen daun kucai (potong sebesar 2 inci)
15-20 helai daun selasih
2 sudu makan kicap pekat (kicap manis aje)
2 sudu makan sos tiram
3 sudu makan minyak sos ikan Thai
Garam & serbuk perasa secukupnya
sedikit minyak untuk menumis 
Cara-caranya
Panaskan minyak. Tumis bahan2 kisar hingga garing & masukkan isi ayam & udang. Dah 1/2 masak, masukkan semua sos, garam & serbuk perasa & kacau rata. Masukkan sayur & mee, sedikit air kalau perlu & gaul rata. Siap untuk dihidangkan. Hidangkan semasa panas. Untuk mencantikkan hidangan bolehlah dihiasi dgn hirisan cili merah dan daun selasih. Sedaaaaapppp."
Ady Greatsword Empire Kitchen Recipes,,

Monday, October 6, 2014

Talam Seri Medan

Talam Seri Medan
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a… 
resepi by : kak Faeez BitterSweetSpicy
BOTTOM LAYER
Ingredients:
50g palm sugar (gula Melaka) + 25ml plain water
60g rice flour
25g tapioca or sago flour
70g granulated sugar
200ml diluted coconut milk (I used 50ml coconut milk from the box & added 150ml water.)
125g (2 medium) bananas (pisang raja or berangan) - mashed
1/2 to 1 medium banana, diced - I added.
brown colouring
1/2 tsp salt

Method:
Combine palm sugar  & water  in a saucepan & cook until the sugar melts. Strain & set aside.
Combine palm sugar syrup, rice flour, tapioca flour, sugar, coconut milk & salt in a bowl & mix thoroughly. Strain & add in mashed & diced bananas & colouring. Mix until well-blended.
Pour mixture into a saucepan & cook on low fire (on the stove), stirring continuously until the mixture thickens slightly & steam starts to appear.
Pour mixture into a pan lined with silicone baking paper. (Read notes below.)
Steam for 15 minutes over medium fire.
Once cook, scratch the top of kuih gently with a folk before pouring the mixture for the top layer. 
TOP LAYER
Ingredients:
20g sago pearls - I added 75g.
200ml thick coconut milk (I used 150ml coconut milk in the box & mix with 50ml water.)
35g rice flour
15g tapioca or sago flour
1/2 tsp salt
*100g sago pearls- I added to put on the top layer…(suka2 je letak)
Method:
Cook the sago pearls in boiling water until they become transparent. Strain & rinse under running water until they cool down. Set aside.
Combine coconut milk, rice & tapioca or sago flour & salt in a bowl. Mix throughly. Then strain & add in cooked sago pearls. Mix until well blended.
Pour mixture onto the cooked bottom layer & steam for 4min and added the 100g pearls on top and steam again for 20 minutes.
Remove pan from the steamer & allow to cool completely. Cut the kuih using a plastic knife. 
Notes & modifications:
The above recipe is only 1/4 of the original recipe.
I used a mess tin measuring 7 x 5 1/4 inch (18 x 13 1/2 cm ) for my kuih. You may also use  6 x 6 inch (15 x 15 cm) pan. The kuih is 3cm tall, 2cm for bottom & 1cm for the top layer. If you want to make it in a 8 x 8 inch pan, I suggest you double up the above recipe.
In all, I used a box (200ml) of coconut milk.
The pan must be greased or lined so that it's easy to release the kuih from the pan. Traditionally, the pan is greased with oil & heated up before the kuih mixture is poured into the pan. Now, it's a common practice to line the pan with a plastic, so one only needs to lift up the plastic to release the kuih from the pan. I think that's a great idea except, I'm not comfortable with cooking with the plastic. So I would usually line my pan with silicone paper (siliconised baking paper) for my steam kuih.
When removing the steamer cover, lift it carefully so that water from the cover does not drip onto the cooked kuih. If there's any water drips on the kuih, dab it gently with a kitchen paper towel or damp kitchen towel. 

Ady Greatsword Empire Kitchen Recipes,,

Tuesday, September 30, 2014

Kaswi Tepung Pulut

Kaswi Tepung Pulut
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a
Ady Greatsword Empire Kitchen Recipes 2014
Sumber Resepi: kak Yatie
Bahan-bahan
Bahan A :-
2 cawan tepung gandum
1/2 cawan tepung pulut
1/2 sk kapur yang pekat
2 cawan air
sedikit warna coklat (tak letak pun takpe)

Bahan B :- 
3/4 cawan gula merah/melaka 
1/4 cawan gula pasir
1/2 sk garam
2 cawan air
2 helai daun pandan - disimpul   

  Bahan C :-
 kelapa parut kukus dengan sedikit garam dan daun pandan 
Cara-cara
Campur bahan2 A ke dalam  mangkuk dan kacau rata. Ketepikan.
Campur bahan2 B ke dalam  periuk dan masak hingga mendidih. Tuangkan ke dalam campuran A dan kacau rata. Tapis adunan.
Tuang adunan ke dalam loyang/acuan yang bergris dan dipanaskan dulu. Kukus selama 30-40 min jika mengguna loyang dan 15 min jika mengguna acuan lompang.
Biar kuih benar2 sejuk, potong sesuai selera dan sajikan dengan kelapa parut kukus.

Ady Greatsword Empire Kitchen Recipes,,

Friday, September 26, 2014

Seri Muka

Seri Muka
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a 
Ingredients for the bottom glutinous rice layer
300g glutinous rice, rinsed
200ml thin coconut milk (I’d used 170ml Kara “Santan Kelapa Murni” Coconut Cream  diluted slightly with 30 ml water)
1 tsp salt
3-4 pieces of pandan leaves

Ingredients for the top “kaya” custard layer

3 medium eggs (appro. 55 g each)
200 ml thick coconut milk (I’d used Kara “”Santan Kelapa Murni” Coconut Cream”)
150g fine granulated sugar
20-30 pieces of pandan leaves, rinsed and cut into small pieces (do not use pandan leaves which are too big as they are not as fragrant)
100 ml water
10g corn starch ( 4 tsp)
25g  plain flour (2 tbsp + 1 tsp) , for a slightly firmer custard texture which is more manageable for first-timers, flour can be increased to 40g.
Method
 Rinse the glutinous rice to remove excess starch and impurities present, until water is reasonably clear.
 soaked glutinous rice to sit for at least 1/2 hours.
 Drain the glutinous rice that had soaked and spread out onto  plates for steaming. Crush or shred the pandan leaves slightly and stuff them between the rice grains.
 Add salt to thinned coconut milk and give it a good stir. Mix coconut milk with rice grains. Stir thoroughly to combine.
 Place the plates into a steamer and steam at high heat for 20 min. 
 While waiting for the pulot to steam, begin with the preparation of the “kaya” custard layer by first placing snipped pandan leaves and water in a food blender and blitz until a fine pulp is obtained
 Drain the pandan juice over a fine wired sieve or better still muslin/cheese cloth and squeeze as much juice out of the pulp as possible. It should yield more than 100 ml of concentrated pandan juice.

 In a mixing bowl, add eggs and sugar. Whisk slightly to break the eggs and proceed to add coconut milk, 100 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Set aside .
 When the pulot is done steaming, greased 6″ square tin and press down with a “penekan kek” (kek lapis legit press) or the back of a sturdy metal spoon. Ensure that the rice layer is very very compact, especially around the edges and corners.  Place the tin into the steamer and top up the water in it if necessary. Turn on the heat to get the steaming started over medium-low flame.
  Return to work on the custard layer, strain the mixture in (11) into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken. Note that the custard batter should still be very fluid and not viscous. 
 Pour the slightly thicken custard mixture carefully over the rice layer in the square tin and steam very very gently over barely simmering water until the custard layer sets. It should take appro. 25-30 min. Wrap the lid with a large towel to catch any condensation.
 Leave the kueh to cool completely (about 6 hours) before unmoulding and cutting.
Ady Greatsword Empire Kitchen Recipes,,

Wednesday, September 24, 2014

Yong Tau Foo Soup

Yong Tau Foo 
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a
Stock:
1 lb of chicken bones
1 handful of Ikan Bilis (guts removed, washed)

1 cup Soybeans

1 onion- cut into 4
Salt and ground white pepper powder to taste

Your favourite Yong Tau Foo pieces
1.8L Water  

Instructions:
Preparing the stock:
Place the chicken bones in a large pot and fill in water enough to cover. Blanch the bones for about 5 minutes and then discard the water and rinse the pot.  Add in  water. Bring to a boil and then add in the dried anchovies, the blanched chicken bones, soaked soy beans , onion and bring the water back to a boil and then lower it to let it simmer away for another 1½ hours while you are preparing other things. Season with salt and pepper to your liking. Remove the anchovies from the stock if you prefer. Add Yong Tau Foo pieces.The soup is ready when all the Yong Tau Foo pieces floats up. 
Ady Greatsword Empire Kitchen Recipes,,

Sunday, September 21, 2014

Quiche Ayam


Quiche Ayam 

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a.
Bahan Pastri :
250 gr tepung  gandum
1/4 sdt garam
120 gr mentega
4 sdm air batu 

Bahan Isi :

1 buah bawang bombai, cincang kasar
1 sdm margarin 
200g chicken slice-  hiris tipis 
*sedikit bayam- daunnye je

250g isi ayam- dihiris iris tipis

1 buah tomato, buang isinya, potong dadu
*1 buah lada benggala- potong dadu

200 ml susu cair 
4 butir telur ayam
1/2 sdt garam 
**1  sdt lada putih

**4 sdt lada hitam

**1/4 sdt buah pala
**1/4 cili powder

100 gr keju cheddar parut 
*sedikit rosemary & thyme-hiris
Cara membuat :
1.       Pastri :: campur tepung, mentega dan garam, gaul ramas menggunakan ujung jari hingga adonan membentuk butiran.Tuangkan air batu sedikit demi sedikit, gaul hingga adonan bercampur rata Bulatkan adonan dan istirahatkan selama 15-30 menit. Simpan dalam peti sejuk.
2.       Giling tipis adonan, cetak dalam loyang pie .  Cucuk permukaannya dengan garfu., BAKAR pada suhu 180'C selama 10-15 menit hingga setengah MASAK.
3.       UNTUK INTI PAI: Tumis bawang bombay dengan margarin hingga harum dan layu, masukkan CHICKEN SLICE, isi ayam masak sampai isi ayam betul2 masak..lalu masukkan yg bertanda*gaul rata..masukkan yg bertanda** + garam gaul rata sekali lagi dan rasa… angkat.    
4.       Campur jadi satu susu, telur dan keju parut. Kocok sampai tercampur rata. Isikan dengan inti  didalam loyang pie, ratakan.Taburkan tomato dan tuang campuran susu hingga loyang terisi penuh....bakar  lagi  didalam oven selama 30min atau sampai  masak…

Ady Greatsword Empire Kitchen Recipes,,

Friday, September 19, 2014

Fruit Tart

Fruit Tart

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a.
Crust
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1/4 tsp salt
1 stick plus 1 TBSP (9 TBSP) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectioners sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change- heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Butter a 9" fluted tart pan with a removeable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don't be too heavy-handed - press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

Preheat the oven to 375. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.

Bake for another 8 minutes or so, or until it is firm and golden brown. (I dislike lightly baked crusts, so I often keep the crust in the oven just a little longer. If you do that, just make sure to keep a close eye on the crust's progress- it can go from golden to way too dark in a flash.) Transfer the tart pan to a rack and cool the crust to room temperature before filling. 
 Pastry Cream
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 tsp pure vanilla extract
3 1/2 TBSP unsalted butter, cut into bits at room temperature
yellow colour

Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk + yellow colour. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold, or, if you want to cool it quickly - as I always do- put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.

Ady Greatsword Empire Kitchen Recipes,,

Monday, September 15, 2014

Jantung Pisang Rebus & Air Asam

Jantung Pisang Rebus &Air Asam
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a.
Bahan2
1 atau 2 biji jantung pisang
garam

cara2
jantung pisang di potong hujungnya, buang beberapa kelopak ... belah 4, cuci dan rebus sampai empuk.
Bahan untuk air asam :
air asam jawa - 2 cawan- jgn pekat sgt
bawang besar-1 labu
bawang merah 4 biji
bawang putih - 1 ulas
cili padi 6biji- nak pedas blh tambah
tomato - 2 biji di potong dadu
2  sudu mkn cincalok-dicuci dan toskan
sebiji limau nipis
belacan bakar
daun kesum- dihiris
1/2  bunga kantan-dihiris
garam
gula 
Tumbuk  bawang putih, bawang merah, 3 biji cili padi dan belacan.
potong bawang besar dan cili padi
Satukan semua bahan, tambahkan air asam, air limau nipis serta tambahkan garam dan gula..rasa dan tambah apa2 yg kurang… siapp..

Ady Greatsword Empire Kitchen Recipes,,
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