Rendang Tok Perak

Rendang Tok Perak

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

Bahan:

- 1 1/2 kg daging (dipotong dadu mengikut saiz dikehendaki)

- 3 liter santan

- 1 biji kelapa parut (sangai, jadikan kerisik) sedikit isi kelapa (dihiris kecil, jadikan kepingan dan disangai)

- 2 helai daun kunyit

- 4 helai daun salam

- 3 batang serai (dititik)

- 1 batang kulit kayu manis

- 4 biji bunga lawang

- 10 biji bunga cengkih

- 1 1/2 keping gula nipah/kabung/melaka

- Garam secukup rasa

- Minyak untuk menumis

Bahan disangai (goreng tanpa minyak)

- 11/2 sudu makan jintan manis

- 1/2 sudu makan jintan putih

- 2 sudu makan biji ketumbar

Bahan kisar

- 20 biji cili kering (rendam dulu)

- 1 sudu teh lada hitam

- 10-15 biji bawang merah

- 1 labu bawang besar

- 5 ulas bawang putih

- 3 sm lengkuas

- 5 batang serai

- 5 sm halia

- 3 sm kunyit hidup

- Bahan yang disangai tadi

Caranya

- Mula-mula perapkan daging dengan sedikit bahan kisar.

- Panaskan minyak dan tumiskan serai, kulit kayu manis, bunga lawang, bunga cengkih dan bahan kisar. Masakkan rempah itu dahulu.

- Masukkan daging yang diperap beberapa jam tadi. Kacau.

- Masukkan santan, gula Melaka/kabung, garam, separuh dar kerisek, daun salam dan daun kunyit yang telah dicarik. Kacau sedikit, biarkan ia masak. `tambah air jika perlu'

- Bila daging nampak empuk, masukkan semua baki kerisik dan kelapa kepingan kecil yang disangai tadi, kacaukan. Masakkan rendang tok ini biar betul-betul kering.

TIP

- Rendang Tok ini mesti kering dan ia akan bertukar warna kehitaman.

- Daun salam adalah bahan kesenian rendang Tok.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Sardine Puff

Sardine Puff

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

Bahan2:

500g tepung gamdum

50g marjerin pastry

250ml air

15g garam

+/- 400g margerin pastry

cara2..

Gaul 50g margerin pastry dgn tepung

Campur air sedikit demi sedikit dan uli hingga menjadi doh

Rehat kan doh 20min

Canai doh tadi setebal 1cm dan letakkan margerin pastry di atas doh yg dicanai.

Lipat doh dan canai semula

Simpan dalam peti sejuk1 jam

Keluarkan didalam peti sejuk dan ulang canai 2-3 kali

Simpan di dalam peti sejuk 4 jam sebelum digunakan

Canai semula setebal ½ cm dan potong/ mengikut kesukaan.

Filling :

sardine (mengikut kesukaan anda)

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Laychee Aiscream Soda Herb

Laychee Aiscream Soda Herb

1 botol air aiscream soda - botol besar

2 biji lemon
2 batang serai-di titik
40 gram daun pudina
1 tin laychee
5 Asam Boi
Ais/Air Batu

Caranya

potong nipis lemon dan campakkan semua bahan di dalam jug dan akhir sekali, masukkan ais. simpan dalam peti ais beberapa jam untuk mendapatkan kesegaran berpanjangan..

Bingka Roti Sardin Berchezz

Bingka Roti Sardin Berchezz

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

Bahan2  A:

* 2 tin sardin (hancurkan)

* 10 biji cili padi - hiris

* 3biji cili hijau/merah - hiris

 *1 biji bawang besar - dadu

* masak semua bahan ni hingga kering..

Bahan2  B:

1 buku roti – potong dadu

3 kotak (250ml) susu full cream

2 tangkai daun sup & bawang – hiris nipis

300g  mozzarella cheese

10 biji telur -  - dipukul ringan

2 sudu mkn lada hitam

2 gengam bawang goreng – letak lebih pun tak apa…

gram/perasa

Cara2:

Campur semua bhn2 cecair + garam + telur + roti – gaul smpai roti serap semua cecair + bahan2 A

Masukkan daun bawang + 200g mozzarella cheese +dan bwg goreng lalu digaul rata…masuk kan dlm loyang yg dialas dgn kertas…taburkan bal mozzarella cheese diatasnya…bakar 180 selama 45 mnit..sedap dimkn bersama sos cili + mayo….soooo yummy!!!

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

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

Pastry:

½ cup unsalted butter at room temperature

¼ cup sugar

2 egg yolks

½ tsp vanilla extract

1 cup all-purpose flour

¼ tsp salt

2 oz white chocolate, chopped

Pastry cream:

1 cup milk

2 eggs

¼ cup sugar

2 ½ tbsp cornstarch

2 tsp vanilla extract

2 tbsp unsalted butter

For assembly:

4 cups seasonal summer fruits, such as strawberries, raspberries, blueberries and blackberries, apricots or peaches, in any combination

1. Beat the butter and sugar together until fluffy. Stir in the egg yolks and vanilla. Stir in the flour and salt until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill for at least two hours, until firm.

2. Preheat the oven to 350°F. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 11-inches in diameter and just under a ¼-inch thick. Line a 9-inch removable-bottom fluted tart pan and trim the edges. Chill the pastry for 20 minutes in the fridge, or 10 minutes in the freezer.

3. Dock the bottom of the pastry shell with a fork and bake it for 16 to 20 minutes, until just the edges are golden brown and the centre of the shell is dry looking. Cool completely before filling.

4. Keep the baked tart shell in its pan. Melt the white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted. Brush the bottom and sides of the cooled tart shell to coat and chill the shell while preparing the pastry cream.

5. Heat the milk in a heavy-bottomed saucepot until just below a simmer. Whisk the eggs, sugar and cornstarch in a small bowl. Whisk half of the hot milk into the egg mixture, then pour this entire mixture back into the pot with the remaining milk. Whisk the custard constantly over medium heat until it thickens and just begins to bubble, about 3 to 4 minutes. Strain the custard into a bowl, stir in the vanilla and butter until melted and then cover the bowl with plastic wrap so that the wrap directly covers the surface of the custard. Cool the custard to room temperature, then chill it for at least two hours.

6. To assemble the tart, spoon the custard into the tart shell and spread it evenly. Top the custard with the fresh fruit, creating an appealing design. Melt the apple jelly over low heat, and then brush it over the fruit. Chill the tart until you are ready to serve.

The tart can be stored chilled for up to a day

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Ikan Kering Goreng Berpetai

Ikan Kering Goreng Berpetai

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Bahan:

150 g ikan kering  kapas (atau jenis yg lain )

minyak goreng secukupnya

1 lembar daun jeruk

1 batang serai, memarkan

1 sdm air jeruk nipis

100 -150g petai (suka hati nak letak berapa banyak)

Bumbu, haluskan ( jgn terlalu halus)

6  buah cili  merah dan hijau -*

10 buah cili padi-* (* nak lagi pedas blh tambah)

3 biji  bawang merah

2 ulas bawang putih

½ sdt belacan goreng

½ sdt gula pasir

 garam

Cara membuat: 

Goreng ikan kering  hingga Garing.

 Panaskan 4 sdm minyak goreng, tumis bumbu halus hingga harum. Tambahkan petai, daun jeruk, serai,air jeruk ,gula dan garam.Gaul rata.

Masukkan ikan asin goreng, gaul hingga tercampur rata. Angkat, sajikan.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Rendang Telur Padang

Rendang Telur Padang

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

Bahan :

10 butir telur rebus, kupas lalu goreng hingga berkulit.

600 ml santan

1 lembar daun kunyit

2 lembar daun salam

bahan  kisar :

6 butir bawang merah

3 butir bawang putih

1 cm halia

10 tangkai cili kering atau cili merah- nak pedas blh tambah

1 sdm gula merah

3 biji buah keras

1 sdm ketumbar  -digoreng tampa minyak

2 batang serai

1 ibu jari lengkuas 

Cara Membuat :

Tumis bahan kisar hingga harum, lalu masukkan daun kunyit, daun salam, santan.   telur dan garam gaul rata . setelah itu masak hingga kuah terbit minyak dan mengering sedikit.(yg suka berkuah pun blh) Angkat sajikan

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Kek Kukus Buah @ Prune

Kek Kukus Buah @ Prune 

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

Resepi By: http://fuzzymazing.blogspot.sg

Bahan-bahan:

A

250g butter (softened)

100 fine sugar

1 tsp ( I used 1/2 tsp) ground nutmeg

1/4 tsp (I used 1/2 tsp) orange essence

1/2 tsp vanilla essence

2 large eggs

B(combined & sifted)

250g plain flour

1 tsp baking soda

1 tsp cream of tartar

C(combined)

100g mixed dried mixed fruits*

200g dried black currants* - *me used prune

50g walnuts (chopped into small pieces)

20g plain flour

D

200g castor sugar (for burnt sugar) 

Method:

Heat a steamer over medium heat.

Combine A, except eggs, mix with a wooden spoon.

Add eggs, one at a time, & blend well. Do not overmix.

Add B &mix well.

Add C & mix well. Do not overmix.

Prepare burnt sugar by placing D into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat and carefully add to the fruit cake mixture. (NB: the burnt sugar will harden almost immediately, the hardened ones can still be added to the batter in the baking pan.)

Pour mixture into a lined & greased baking pan (8x8x4").  Then cover pan with aluminium foil & tie the pan with a string again. Make sure the pan  is water-proof.

Steam the cake for 4 hours. Then remove pan from steamer. Leave pan aside for 10 minutes. Then remove cake from pan. Leave to cool.

LAMB KEBAB

LAMB KEBAB 

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!

Bahan-bahan:

1 kg daging, (1/4 lemak dan 3/4 tanpa lemak).. Guna daging segar if guna daging cincang ianya jadi lembik sikit dan payah nk handle masa nk bako terutama taim nk lekatkan daging kat besi ru kalau tk PRO jatuh semuanya..

1/2 cawan daun parsley

1/2 cawan daun ketumbar

1sudu mkn  serbuk lada hitam

1 labu bawang besar yg besar saiznya

2 biji tomato masak ranum in yang besar saiznya

2 tbsp minyak zaitun

2 tsp cumin powder

3 sudu mkn  arab mix spices

garam secukup rasa

** Besi pencucuk untuk grill atau buat bulat2 pun blh.. 

Blend kesemua bahan dalam food processor sehingga sebati. Perapkan beberapa jam.

Basahkan tapak tgn dgn aír dan ambil adunan daging tadi dan kepalkan memanjang menyaluti besi pembakar. Buat sehingga habis dan bakar dengan api sederhana atau bakar bara api sehingga masak dan sedia untuk di hidangkan panas2 bersama roti pita arab, hummus, mutabbal, salata dan jeruk sayuran.

Nak mkn ngan nasik pon ok jer no hal but MOSTLY lah arab mkn ngan roti pita

Note: bakar bara api lagi sedap n juicy. ady bakar dalam oven je..

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

STEAMED CASSAVA & SAGO KUIH....Talam Ubi Sago….

STEAMED CASSAVA & SAGO KUIH....Talam Ubi Sago….

Sumber resepi cik cek

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!

BAHAN-BAHANNYA...

Lapisan Bawah - Ubi Kayu

500 gm ubi kayu yg telah dibuang kulitnya...

150 ml air

100 ml santan pekat

2 sudu besar tepung ubi

150 gm gula pasir 

sedikit warna kuning

Note: untuk lapisan bawah ady gunakan 500g ubi parut + 150g gula +100ml santan + tepung ubi + warna kuning ..gaul rata dan kukus…

Lapisan Atas -Sago Biji

150 gm sago biji.... yg ni ady guna sago warna hijau

150 gm gula pasir 

250 ml water

375 ml jus pandan (3-4helai daun pandan...dikisar bersama 375 ml air....perah/tapis jusnya )….note yg ni ady guna 15 helai daun pandan untuk dapatkan warna hijau yg cantik..

100 gm kelapa parut ...putihnya sahaja...

CARA-CARA PENYEDIAANNYA....

Lapisan Bawah - Ubi Kayu

Ubi kayu dipotong kecil....campurkan gula...santan pekat...air.....tepung ubi....kisar halus dalam food processor @ blender....

Masak campuran ubi diatas api sederhana kecil sehingga pekat /likat....Tuangkan adunan yg likat/pekat kedalam loyang bersaiz 8" x  8" yg telah dilapik ngan aluminium foil melepasi ketinggian loyang....

Panaskan kukusan.....sementara itu sediakan pula utk lapisan atas - sago biji....

Lapisan Atas - Sago Biji

Didihkan air dalam bekas yang sesuai...masukkan sago biji dan gula....kacau sehingga campuran ini sedikit pekat....

Campurkan jus pandan....masak lagi menggunakan api sederhana besar....( sementara menunggu campuran ini dikacau sehingga pekat....lapisan pertama tadi bolehlah dikukus dengan api besar lebihkurang 15 minit....)

Pastikan campuran sago biji dikacau selalu menggunakan api kecil sehingga sago biji separuh masak...campurkan kelapa parut...kacau lagi sehingga campuran pekat/likat....

Perlahan2.....tuangkan campuran sago biji keatas lapisan ubi kayu yang telah dikukus tadi....( pastikan air kukusan mencukupi...kalau kurang air kukusan perlu ditambah...)

Kukus lagi anggaran 20 minit dengan api besar....

Setelah masak...angkat kuih dari kukusan....biarkan betul2 sejuk sebelum dipotong...untuk memudahkan kuih dipotong ...lapikkan pisau dengan plastik...potonglah kuih mengiukut saiz kesukaan memasing...

Nota :

Kuih agak lembik ketika baru lepas dimasak....pastikan betul2 sejuk sebelum dipotong... masukkan kedalam fridge setelah kuih sejuk....keluarkan semula...proses memotong kuih jadi lebih 

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Mee Bandung Bonesteak

Mee Bandung 

Bonesteak

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!

Resepi : Sis Alinah Boyan 
Bahan...

1 kg Bonesteak direbus dahulu selama 30min dan buang air rebusan pertama..

Rebus bonesteak bersama daun bay dan sedikit halia .. rebus sampai dagingnye empuk.. ambil airnya tuk dijadikan kuahnya

1 Bawang Bombay*

5 Bawang putih*

Lada kering ikut pedas masing2 ya*

3 sudu besar Tomato puree

3 sudu mkn Tomato sos

3 sudu mkn Cili sos

 1 sudu mkn Kicap manis

 1 cube Stock ayam

2 helai daun bay

Bunga 4 sekawan

1-1/2 sudu mkn Serbuk lada hitam

Gula garam dan perasa

Minyak tuk menumis

Sedikit tepung jagung..tuk memekatkan kuahnya

warna merah jika mahu- yg ni ady tak letak

Mee kuning,tauge,sawi,tomato

Bahan seafood pun boleh jika mahu...bahan2 ni dicelur dulu ya

Telur...tuk dipecahkan dlm kuahnya bila nk dihidangkan

Caranya...

Bahan bertanda dikisar halus

Tumis Bunga 4 sekawan dan daun bay hingga harum

Masukkan bahan kisar… tumis hingga garing

Masukkan bahan2 yg lain tumis hingga rata..lalu masukan bonesteak gaul rata2..dan masukan air rebusanan  bonesteak + gula garam dan perasa ..

Akhir masukkan air tepung jagung tuk pekat mana yg dimahukan.....

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Nagasari Roti

 Nagasari Roti

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!

Bahan Nagasari Roti

roti tawar, dibuang tepinye

pisang kepok

1/2 sudu the vanilla essence

300g gula pasir

500ml santan dari 1 biji kelapa

daun pisang secukupnya, untuk membungkus

½ sudu the garam

Cara Membuat Nagasari Roti

Rebuslah sambil digaul hingga mendidih bahan santan, vanili, gula pasir, serta garam.

Sediakan daun pisang lalu letak 1keping roti tawar. Tambahkan santan. (nak lagi senang celup roti dalam bancuhan santan)..

Letakkan pisang di tengah roti tadi dan lipat . Bungkus dan kedua ujungnya dilipat.(lipat 2 lipatan supaya roti tidak kembang semasa dikukus) Ulangi semuanya sampai roti tawar habis.

Kukuslah hingga masak di atas api sedang dengan waktu kurang lebih 25 menit.

Kini, nagasari roti tawar sudah siap disajikan. Selamat menikmati.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Ferrero Rocher Congo Bars Brownies

Ferrero Rocher  Congo Bars Brownies 

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! 

INGREDIENTS

Congo Layer:

1 1/3 cups (6¼ ounces) all-purpose flour

1¼ teaspoons baking powder

¼ teaspoon salt

3 ounces (¾ stick) butter, melted and cooled

1¼ cups firmly packed (8 ounces) light brown sugar

1 large egg

1 large egg white (save the egg yolk for the brownie layer!)

1 teaspoon pure vanilla extract

100g  almond slice

100g macadamia nuts-chop

Brownie Layer:

10 Ferrero Rocher  -chop

1 cup plus 2 tablespoons (5 ounces) all-purpose flour

¼ cup (¾ ounce) unsweetened cocoa powder

1/8 teaspoon baking powder

¼ teaspoon salt

4 ounces (1 stick) butter

4 ounces semisweet chocolate, coarsely chopped

3/4 cups granulated sugar

2 large eggs, lightly beaten

1 large egg yolk

2 teaspoons pure vanilla extract

DIRECTIONS

Center a rack in the oven and preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease and flour For the congo layer: in a small bowl, stir together the flour, baking powder, and salt. In a large bowl, stir together the butter, brown sugar, egg, egg white, and vanilla just until blended. Stir in the flour mixture just until the batter is smooth.

Scoop the thick, sticky batter onto 8 or 9 different areas on the bottom of the prepared pan. With an offset spatula or rubber spatula, spread the batter to cover the pan as evenly as possible. Sprinkle the almond slice macadamia nuts-chop evenly on top and gently press them into the batter.

Partially bake the layer until it is no longer shiny on top and is beginning to come away from the sides of the pan, about  15-30minutes .Transfer the pan to a wire rack to cool while you prepare the brownie layer. 

For the brownie layer:

in a small or medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In a small saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1½ minutes. Transfer to a medium bowl and let cool for 5 minutes.

Stir the sugar into the chocolate mixture until incorporated. Add the eggs, egg yolk, and vanilla and stir until well blended. Stir in the flour mixture just until the batter is smooth. Scoop the thick, sticky batter onto 8 or 9 different areas of the still-warm congo layer. With the offset spatula, spread the batter as evenly as possible. Sprinkle the chop Ferrero Rocher  evenly on top and gently press them into the batter.

Bake the brownie until the top is no longer shiny; appears set; feels firm, rather than soft; and a round wooden toothpick inserted in the center comes out with moist chocolate crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool completely. The top layer will set up as it cools. 

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Kuih Lompang Pandan

Kuih Lompang Pandan 

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!

 Bahan-bahannya:

1 1/2 cawan tepung beras.

3/4 cawan gula halus.

2 cawan air.

45 helai daun pandan.(gunakan  anak2 pandan..tak ada blh letak paste pandan)

1 tsp air kapur.

1 tbsp tepung jagung.

Kelapa parut putih.

Secubit garam.

Cara-caranya: 

Kisar  daun pandan dengan 2 cawan air.Tapis.

Satukan air pandan,tepung beras,gula,tepung jagung  dan air kapur.Kacau sehuingga sebati.tapis.

Panaskan pengukus dan kukus acuan lompang sekejap.Jangan lupa sapukan acuan dengan sedikit minyak masak agar senang untuk keluarkan kuih nanti.

Masukkan adunan ke dalam jag dan tuangkan ke dalam acuan sehingga hampir penuh.

Kukus selama 15-20 minit sehingga "lesung pipit" terbentuk

Sejukkan kuih sebelum keluarkan dari acuan.

Kukus kelapa parut sekejap dan gaulkan dengan sedikit garam.

Hidang kuih lompang dengan kelapa parut.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com