Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars

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Ingredients:

FOR THE CRUST

·         1 1/2 cups graham cracker crumbs

·         5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH

·         5 tablespoons unsalted butter, room temperature

·         1/3 cup packed light brown sugar

·         3 tablespoons granulated sugar

·         1/4 teaspoon salt

·         1 teaspoon pure vanilla extract

·         3/4 cup all-purpose flour

·         1 cup chocolate chips

FOR THE CHEESECAKE FILLING

·         10 ounces cream cheese, room temperature

·         1/4 cup granulated sugar

·         1 large egg, room temperature

·         1 teaspoon pure vanilla extract

Directions:

1.   Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2.   Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3.   While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4.   In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5.   Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6.   Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Ayam Goreng Bawang Putih

Ayam Goreng Bawang Putih

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

1 ekor ayam kampung- potong 12 (suka hati nak potong berapa)

10 siung bawang putih-haluskan/tumbuk

1 genggam / Bongol Bawang putih-cucu bersih dgn kulitnye, memarkan atau diketuk2 jgn sampai hancur

1 sdm lada putih (merica bubuk)

1 Kiub Pati Ayam

1sdm air lemon

garam

minyak yang banyak untuk menggoreng

cara:

campur ayam dengan semua bahan dan bumbu sampai rata, diamkan beberapa jam

goreng ayam & semua bumbu dalam minyak yg banyak dan panas dengan api kecil sampai ayam masak dan bewarna kecoklatan.

angkat dan sajikan dengan taburan bawang putihnye

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Asam Pedas Melaka Ikan Parang

Asam Pedas Melaka Ikan Parang

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 resepi :  Dapur Diana

4 ketul ikan Parang  (dibasuh bersih)

12 biji bawang merah

4 biji bawang putih

2 cm halia

1 mangkuk cili kering kisar - yg ni ady lebih kan..

1 sudu mkn belacan bakar melaka..

2 cm kunyit hidup

1 sudu besar lada hitam

1 sudu teh jintan kasar- ady tambah

1 sudu teh jintan halus-ady tambah

(bawang merah, putih, halia, cili, belacan, kunyit,jintan kasar,jintan halus  n lada hitam blend skali)

4 batang serai - dititik

1 sudu teh halba

Daun kesum  + 2 bungan kantan.. 1 dihiris halus  + 4- 6 daun limau purut(ADY TAMBAH)

Bendi  

Air asam jawa secukupnya

Garam + gula

Minyak utk menumis

Caranya :

- Panaskan minyak dan tumis halba hingga kekuningan sikit..

 - masukkan bhn2 blend td dan serai dan tumis hingga garing dan pecah minyak.. 

- Dah garing, masukkan gula.. agak2 (ady tak letak).. masukkan daun kesum, daun limau purut n bunga kantan.. kacau selalu…

- masukkan air asam jawa.... banyaknye asam jawa tu bergantung kesukaan kita ..nak buat kuah tu pekat ke cair... kalau cair sgt tak sedap..me buat kuah pekat2 sikit..

- masukkan ikan, kacau2 sikit

- masukkan bendi

- perasakan dengan garam dan  biar dia mendidih

- tutup api....

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Sambal Hijau Berpetai

Sambal Hijau Berpetai

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

segenggam ikan bilis , digoreng garing

12 buah cili hijau, buang tangkainya dan potong2

Segenggam cili padi kampung (lebih pun boleh)buang tangkainya.. lagi pedas lagi sedap..ikut kepedasan masing2 ya.

2 biji buah tomato HIJAU (yg hijau ya bukan merah)..POTONG 2 ATAU 4..

6 biji bawang merah kecil, kupas kulitnye

4 biji bawang putih, kupas kulitnye

Petai secukupnye..nak letak lebih pun ok..me letak lebih cause I like petai..

1/2 sudu teh belacan bakar Melaka, Belacan melaka ni sedap tau.. tak ada blh letak belacan biasa..

Minyak goreng

Garam dan gula secukupnye..

Goreng cili hijau cili padi bawang merah kecil bawang putih dan tomato sampai matang..

tumbuk , Ulek kasar (kasar jgn terlalu kasar ya..pakai blender/chopper juga blh ) bahan2 yg telah di goreng tadi..

Goreng/Tumis kembali bahan2 yg telah di tumbuk tadi ,tambahkan belacan.. goreng/tumis sampai bertukar warna sedikit..

Masukkan petai dan ikan bilis sambal diaduk rata...

Tambahkan garam dan gula sampai dapat rasa yg sesuai..

Selamat Mencuba..

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Air Asam dan Ikan Kembung Kukus

Air Asam dan Ikan Kembung Kukus

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,,

Ady
greatsword_blader@hotmail.com

Baklava Ice Cream Cups

     Baklava Ice Cream Cups

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

For the Baklava Filling Ice Cream: (may be substituted with you favorite flavor) 

(1 quart/ 1 liter) high quality vanilla ice cream

some nut: pecans or walnuts and pistachios coarsely chopped

For the Cinnamon Honey Syrup:

½ cup plus 2 tablespoons (4.4 oz/ 125g) cup granulated sugar

¼ cup plus 2 tablespoons (88ml) water

2 tablespoons plus 2 teaspoons (2oz/ 57g) honey

A squeeze of fresh lemon juice (about ½ teaspoon)

1 cinnamon sticks

Pinch of salt

For the Phyllo Cups:

6 sheets of frozen phyllo dough, thawed

3 tablespoon (1½oz/ 43g) butter, plus extra for brushing pan

To make the Cinnamon Honey Syrup: (Cooled syrup can be refrigerated in airtight container up to 4 days.)

In a medium saucepan, combine the sugar, water, honey, lemon juice, cinnamon sticks and salt. Bring to a full boil over high heat, stirring occasionally to ensure that the sugar dissolves. Once boiled, stop stirring and turn down the heat to low. Simmer for 5 minutes until slightly thickened; SET A TIMER! Transfer to a glass measuring cup and set aside to cool while making and the phyllo cups; when syrup is cool, discard the cinnamon stick.

To make the Phyllo Cups:

Adjust oven rack of middle position and preheat the oven to 375°F/190°C.

Brush a 12-cup muffin pan with softened butter and set aside.

In a very small bowl, heat the 3 tablespoons of butter in the microwave until melted. Set aside for a while and allow the white milk solids of the melted butter to settle in the bottom of the bowl. You're just going to use the yellow fat floating on top.

Place 1 phyllo sheet on a work surface and cover the remaining sheets with a clean damp towel to prevent from drying.

Very lightly brush the phyllo sheet evenly with a little of the yellow part of the melted butter. Top the buttered phyllo sheet with 1 more sheet and brush with the butter in the same manner. Continue with the process of layering and brushing with the remaining 3 phyllo sheets. Top with the sixth sheet, but do not butter that one.

Using a sharp knife, cut the phyllo stack into 12 equal squares or 9 rectangles if you want them bigger.

Carefully fit a square (or rectangle) of phyllo into each buttered muffin cup,(you can put some nuts in the centre) creating a ruffled phyllo cup.

Bake until the phyllo cups are crisp and deep golden in color; about 12 minutes. Immediately pour the cooled cinnamon honey syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.

Gently hold each cup upside down over the muffin pan and allow any excess syrup to drip. Transfer the phyllo cups to a wire rack that's been placed on top of a sheet a foil or baking sheet. Let the phyllo cups cool completely over the wire rack, allowing any excess syrup to drip off.

To serve:

Scoop the Baklava Filling ice cream into the cooled cups, drizzle with extra syrup (if desired, although unnecessary) and extra nuts. Serve right away. For other serving variations, including a kid-friendly one, please refer to the 'NOTES' below.

NOTES

* Feel feel to use your favorite ice cream flavor here. Cinnamon, honey, praline, butter pecan, pistachio, mastic will all go perfectly here. If using cinnamon ice cream, omit the cinnamon in the recipe. If using an ice cream with nuts, omit the candied nuts.

* If you're running short in time, you could skip the process of folding the cinnamon and candied nuts into the vanilla ice cream and let it refreeze. Instead, during serving, just dust the ice cream with a little ground cinnamon and sprinkle with the candied nuts. It will give you very similar effects without having to wait for the ice cream to refreeze. 

*The baked, soaked baklava cups will stay crisp for about 3 days, if not more. So you could prepare them several days in advance, covered loosely with a sheet of foil.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Singkong Goreng Melepuh

  

Singkong Goreng Melepuh

Bahan:

500gr singkong (ubi kayu)

Bumbu2:

bawang putih 3 biji(ditumbuk)

ketumbar 2 sudu teh

garam secukupnye

air dingin/atau air batu untuk merendam singkong.

Cara Buat 1:

kupas singkong dan dibersihkan. kukus sampai setengah empuk , tapi jgn sampai lembek ..

segera remdam di air dingin/atau air batu yang di campurkan bumbu2 dan garam, secukupnye sampai singkongnye terendam. Diamkan sampai singkong merekah.

Lalu  digoreng di dalam minyak panas dengan api sedang hingga kuning kecoklatan dan bahagian luar kering dan angkat.

sajikan dengan sambal terasi..

Cara buat2 :

rebus singkong bersama bumbu2 hingga empuk jgn sampai lembek dan angkat

rehatkan singkong seketika..lalu di goreng didalam minyak panas dengan api sedang hingga kuning kecoklatan dan bahagian luar kering dan angkat.

selamat mencuba

Daging Tok

Daging Tok

 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:

2 kilo daging (dipotong kiub, jgn kecil sangat)      

5 biji kelapa (santan)… me guna 3biji kelapa

1 ½ sudu besar jintan halus( jintan putih) – me guna 2 sudu mkn jintan halus.. goreng tanpa minyak dan ditumbuk halus.                3 sudu besar biji ketumbar – goreng tanpa minyak dan ditumbuk halus.

6 sudu besar jintan kasar ( jintan manis) - me guna 1 sudu mkn jintan kasar ..goreng tanpa minyak dan ditumbuk halus .

1-2 senduk cili blend (ikut tahap kepedasan anda).

Kerisik-anggaran dalam 1 biji kelapa

1 ketul gula melaka

3 helai daun kunyit – dihiris

5 kuntum bunga lawang

1 batang kulit kayu manis

5 biji buah pelaga

1 keping asam keping

Sedikit belacan

Garam

Serbuk perasa

Bahan kisar halus:

20 ulas bawang merah

9 ulas bawang putih

2 inci halia

5 -7 batang serai

2 inci lengkuas

Cara:

1.Masuk semua bahan kecuali daun kunyit,gula melaka,garam, asam keping, kerisik dan santan ke dalam periuk. 2.Perap dengan daging selama 4 jam paling kurang.Nak sedap lagi perap la seharian.

3.Masak dan didihkan perlahan-lahan hingga air kering kemudian baru dimasukkan santan.

4.Reneh selama 3-4 jam.Masukkan kerisik, gula melaka, gula dan garam. Kacau dengan agak kerap sehingga daging mula empuk, berwarna agak hitam dan kering.                                         5.Kena selalu dikacau supaya tidak hangit dibahagian bawah.

6.Akhir sekali masukkan daun kunyit dan asam keping kemudian kacau lagi sehingga rata.Sesuaikan rasa dan bolehlah diangkat.

P/s:Resepi Rendang Tok ini lebih sedap rasanya selepas sehari dimasak,kerana rempah ratusnya semakin meresap kedalam daging.

Tuna Mayo Killer Bread (Part 3)

Tuna Mayo Killer Bread (Part 3)

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

260g bread flour

6g instant dry yeast

160-180g + 2 egg yolk + full cream milk

50g sugar

15g milk power

2g salt

50g butter

Filling : tuna or chicken

– mix all ingredients (except butter) together and knead till you get a silky and elastic dough

– incorporate butter and knead till window pane stage (crucial)

– divide dough into 3 portions or 50g each to made bun, then roll out flat. swiss roll, and place into greased loaf pan

– rise till dough reaches 90% of height of pan

– bake in preheated oven of 170 degrees C, second lowest rack for 20-25mins, tenting bread with foil if it browns too quickly

Donut

Donut

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Ingredients A:

500gr bread flour

100gr sugar

11gr instant yeast

1 tsp salt

Ingredients B:

200ml water

4 egg yolks

Ingredients C:

100gr margarine

Method:

Combine all ingredients A in mixing bowl.

Add in ingredients B and knead until it becomes dough.

Add in ingredients C, and continue kneading untill smooth and elastic.

Rest the dough for 1 hr..

Divide into few small balls (30 to 40 gr each)

And let rise for 1 hr OR MORE..

Preheat the oil in a medium  heat.

Gently places the donuts into the oil , fry until cooked.

Allow to cool for 15 to 30 min to glazing or sugar , if desired.

Kek Tapak Kuda

Kek Tapak Kuda

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Sumber Resipi : BITTERSWEETSPICY

Ingredients:

 10 egg yolk

 5 egg white

 225g caster sugar

 30g ovalette (cake stabilizer)

 *110g plain flour or top flour

 *1/2 tsp baking powder (I used double-acting.)

 135g butter (melted)

 *10g milk powder or vanilla ice-cream powder

 (* sifted together)

 1 tsp vanilla essence
 1 tsp chocolate emulco

 Nutella chocolate spread OR hazelnut paste OR Nutella chocolate filling (recipe follows)

Method:

1.Prepare baking pans. Line & grease pans. Set aside.

2.In a mixing bowl, combine egg yolk, egg white, sugar & ovalette & beat until thick & fluffy. Add in flour & continue beating until well mixed.

3.Add in melted butter & vanilla & mix well.

4.Scoop up 5 big spoons of batter into a bowl & mix it with the chocolate emulco. Then pour into baking pans (Refer below for dimensions of pans.). Spread batter evenly.

5.Fill the rest of plain batter into a piping bag. Pipe batter onto chocolate layer. (I did not use  piping bag, just spooned batter.)

6.Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan from oven. Then remove cake from pan & leave to cool.

7.Once cooled, cut off the edges of the cake. Then cut into 2 or 3, depending on the size of the pans. Spread Nutella / hazelnut paste / chocolate filling on the cake & fold into two. Wrap rolled cakes with grease paper or cling wrap & chill cakes before serving.

Chocolate filling:

 200g  Mohrenglane / Tulip / Selbourne chocolate

 1/2 cup (125g) butter (melted)

 1 bottle (400g) Nutella

 Melt chocolate using double boiler. Add in melted butter & Nutella & mix thoroughly. Set aside to cool & thicken it before spreading onto cakes. ( I placed the filling in the fridge for few minutes so that it will thicken, but don't leave it there too long or it will harden.)

Vietnamese Pho (Vietnamese Beef Noodle Soup)

Vietnamese Pho (Vietnamese Beef Noodle Soup)

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

For the Vietnamese pho broth

600g of onions (about 3 to 4 medium sized onions), split in half

200g of ginger (about 12 cm long ginger), split in half lengthwise

2.5kg of beef (shin + leg bone), cut into 2 cm thick slices

½ kg of beef brisket, cut into 10cm pieces (weighted after trimming)

2 star anise pods (20 star points in total)

10 cloves

10 cm long cinnamon stick

2 teaspoon of fennel seeds

2 teaspoon of coriander seeds

35 g of salt (about 5 teaspoons)

60 g of Vietnamese fish sauce (about 4 tablespoons)

30g of rock sugar

To serve:

800g of dried or fresh pho noodles (divided into 8 bowls)

500g of sirloin, cut thinly against the grain

1 medium onion, sliced paper thin

3 stalks of scallions, cut into thin rings

3 sprigs of chopped coriander leafs

Ground black pepper

Garnishes arranged alongside the pho bowl:

1 sprig of spearmint

1 sprig of Thai basil

1 sprig of cilantro

200g of bean sprouts

Thai's bird's eye chili cut into thin rings

A few lime wedges

200g of fish sauce, plus more to taste

2 limes, each cut into 4 wedges

Instructions

Place a wire cooling rack over the flame of a burner, set to high heat. Place ginger and onions on the rack and turn it occasionally until the skin becomes slightly blackened on all sides. It will take about 10 to 15 minutes.

Place the bones in a stockpot and immerse in cold water. Bring to a boil over high heat. Boil vigorously for 5 minutes to allow impurities to release from the bone. Tip the bones into a sink. When cool enough to handle, rinse the bones under running water and carefully remove any debris from them. Clean the stockpot, return the bones to the pot.

Add just enough cold water to immerse the bones. Bring to boil over high heat, While the broth is boiling, skim off any impurities on the surface for 15 minutes to ensure a clean, clear broth, then reduce the heat to a low simmer. Add brisket, charred onions, ginger, star, anise, cinnamon, fennel, cloves, coriander, fish sauce, sugar, and salt.

Gently simmer uncovered for 1½ hours. When the brisket is tender, remove it from the broth and place it in cold water to cool. Drain and keep in the refrigerator for use later.

Continue simmering for 3½ hours, top up the water as necessary to just immerse the bones.

Strain the broth through a fine strainer. Discard the bones and the spices. Adjust the final volume of the broth to 4 liters. Skim off the oil on the surface as much as possible. Season the broth with additional salt, fish sauce and rock sugar if desired.

Blanch the rice noodles in boiling water for 20 seconds. Drain, then transfer back to the bowl. Place a few pieces of beef brisket and raw sirloin on top of the noodles. Bring the broth to rolling boil. Ladle the broth evenly over the raw meat and other ingredients.

Garnish with spring onion and coriander to each bowl.

Serve hot with some bean sprouts, basil, and lime.

CHOCOLATE CHIP MUFFINS

CHOCOLATE CHIP MUFFINS

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

2 cups (9oz/ 255g) all purpose flour, lightly spooned and leveled

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup (6oz/ 170g) unsalted butter, softened to room temperature

1 cup (7 oz/ 200g) sugar

2 eggs, at room temperature

2 teaspoons pure vanilla extract, (4 teaspoons if using imitation vanilla)

1 cup (8oz/ 227g) sour cream, at room temperature

1 cup (6 oz/ 170g) semi-sweet (or milk or bittersweet) chocolate chips, preferably minis

plus extra for sprinkling over the top

INSTRUCTIONS

Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C.

Line a 12 cup muffin pan with 12 cupcake liners (or 48 mini liners, if using mini cupcake pan).

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or a handheld mixer and a large bowl) beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.

Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.

Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.

On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined.

Using a rubber spatula, fold in the mini chocolate chips

Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top; about ½ cup of batter for regular muffins and 2 tablespoons for the minis. Sprinkle the tops with some extra chocolate chips

Bake for 15 to 18 minutes (for regular muffins), or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean or with a few moist crumbs attached. Mini muffins should bake in about 9 to 12 minutes. (Always check early for doneness and add a few minutes if still not baked through). DO NOT OVERBAKE or the muffins will dry out.

Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

Coco Pop Crunch Cookies

Coco Pop Crunch Cookies

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

60g butter

40g light brown sugar

30g egg

1 tsp vanilla paste

1/2 tsp coffee oil

70g cake flour, sifted

20g natural almond meal

60g coco pop (2 small boxes)

75g mini semi sweet chocolate chips

Directions

– whisk egg, vanilla paste and coffee oil together

– cream butter and sugar together. add in egg and whisk to blend well

– add in flour and almond meal. mix well, then fold in coco pop and chocolate chips. be gentle when mixing so you do not end up crushing the coco pop

– use an ice cream scoop (mine is 3cm in diameter) and scoop balls of dough onto baking sheet. bake in preheated oven of 160 degrees C and bake for 18-20 mins

Bubur Biji Salak

Bubur Biji Salak     

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 : Biji Salak

250 gr tepung pulut

75 gr tepung beras

air secukupnya

Bahan Bubur:

3 helai daun pandan

1600ml air

250 gula melaka (nak lebih  manis blh tambah gula )

1/2sdt garam

3sdm tepung jagung  -larutkan dgn sedikit air  (untuk pekat kan kuah bubur)

Saus Santan :

1/2 liter santan pekat

1 sudu the garam

1 lembar daun pandan

Resep Cara:

campur tepung pulut dan tepung beras dalam satu bekas, gaul rata

tuang air sedikit demi sedikit kedalam campuran tepung

gaul adonan dengan tangan sampai benar-benar menjadi doh yg lembut(mcm nak buat ondeh2 tpg pulut)

setelah adonan doh lembut  dan tidak melekat ditangan, bentuk bulat-bulat adonan sebesar  yg kita suka( lakukan sampai adonan habis ) ketepikan

rebus air, daun pandan, gula melaka, dan garam sambal dikacau hingga mendidih.

masukkan biji salak satu persatu(bulut2kan lagi sebelum dimasukkan didalam kuah bubur) masak hingga biji salak terapung .. kemudian masukkan tepung jagung yg dah dilarutkan sambil dikacau lagi hingga pekat.. 

saus santan : rebus santan dgn daun pandan, garam sambil dikacau hingga mendidih.. 

Sajikan bubur salak dengan saus santan.. sedap dimkn sejuk2..

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com