Ady Greatsword Empire Kitchen Recipes: kuih Muih

Showing posts with label kuih Muih. Show all posts

Friday, January 25, 2019

Saturday, January 19, 2019

Bika Ambon Pandan Sourdough

Sourdough mcm2 blh dibuat seperti Bika Ambon ni Alhamdulillah menjadi dgn Cantik sarang2nye.. But the colour doesn't suit my taste.

hanya permukaan atas kuih npk hijau.. Tapi tak apa Next time blh letak paste Pandan Baru npk hijau.

Friday, July 21, 2017

Bingka Sukun

Resepi: Kak Am

Bahan2:

450-500g buah sukun [yg dah agak lembik & tak boleh digoreng] (dikupas kulitnya & diblender dgn sedikit air) guna sukatan air dibawah

4 biji telur

200g tepung gandum

180g gula

300ml santan

150ml air

1 sk (sudu kecil) garam

sedikit vanila

sedikit pewarna kuning

sedikit bijan utk tabur

50g butter - yg ni ady tambah

Cara2:

Satukan semua bahan di atas dikacau rata sehingga gula larut & tepung tidak bergentel atau

boleh juga diblender

Lenserkan loyang/acuan dengan butter/minyak masak

(kalau utk loyang lebih baik alaskan dgn kertas minyak & lenserkan majerin-utk senang dikeluarkan kelak)

Tuangkan adunan & tabukan bijan

Panaskan oven terlebih dulu dan bakar dgn suhu 180°c (ikut oven masing2) sehingga 40-45 minit atau nak lebihkan garing pun boleh..

Biarkan betul2 sejuk barulah dipotong. Selamat mencuba..!

Friday, April 28, 2017

Donut Tapai Ubi

Bahan2 A:

500 gr tepung gandum

200 gr tapai ubi

150 gr gula

1 bgks yeast

4 telur kuning

50gr tepung susu

150 to 200 ml air

Bahan2 B:

80gr mentega

½ sdt gram

Combine all ingredients A in mixing bowl

knead until it becomes dough.

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

Rest the dough for 45min

Divide into few small balls (30 to 50 gr each)

And let rise for 20min

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.

Tuesday, August 30, 2016

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

Friday, August 19, 2016

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 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.

Friday, February 5, 2016

Bingka Ubi

resepi:Kak Ann Periuk Tanah

Bahan-bahan:

4 cawan ubi kayu siap diparut

2 cawan santan pekat daripada 1 biji kelapa

1 cawan gula pasir

1/2 sudu teh garam

sedikit pewarna kuning

Cara membuatnya:

Panaskan ketuhar pada suhu 200 darjah Celcius (api atas dan bawah. Masukkan semua bahan ke dalam loyang berukuran 7 X 7 inci (atau 6 X 6- bingka agak tebal. Gaul rata hingga gula hancur dan santan sekata. Ratakan. Masukkan loyang ke dalam ketuhar dan letakkan di rak paling bawah. Bakar bengkang selama 1 jam - 1 1/2 jam atau hingga bahagian atas bengkang keperangan. Setelah masak, keluarkan dan lebih kurang 3-5 jam sebelum dipotong dan dihidang.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Sunday, January 31, 2016

Seri Muka

Seri Muka

Oleh : Surianti Ramli

Lapisan bawah

2 cawan beras pulut dicuci bersih dan rendam 30 minit, toskan

1 cawan santan

1 cawan air

Secubit garam

-panaskan periuk kukusan dan kukus pulut bersama bahan di atas selama 30 minit. Kacau sebati dan tekan-tekan supaya padat di dalam loyang.

Lapisan atas

3 biji telur

3/4 cawan tepung gandum

3/4 cawan gula pasir

1 cawan jus pandan (kisar 5 helai daun pandan bersama air, tapiskan)

1 1/4 cawan santan

Beberapa titis pewarna hijau

-satukan semua bahan, kacau sebati dan tapiskan.

-masak atas api perlahan sambil mengacau selama 2 - 3 minit (naik wap). Jangan kacau terlalu lama, nanti jadi keras bergentel dan permukaan seri muka akan jadi tidak licin.

Cara :

Tuangkan lapisan atas ke dalam loyang berisi pulut tadi. Balut tudung periuk kukusan dengan kain/tuala untuk mengelakkan air menitis. Kukus selama 40 minit. Matikan api.

*penting : tunggu serimuka betul-betul sejuk, anggaran 4 - 5 jam baru dipotong. Kalau potong semasa panas, akan jadi lembek bahagian atasnya.

Sunday, October 11, 2015

Bingka Roti Sardin Berchezz

Bingka Roti Sardin Berchezz

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

Thursday, June 4, 2015

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

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

Sumber resepi cik cek

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

Thursday, April 9, 2015

Nagasari Roti

Nagasari Roti

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

Monday, March 30, 2015

Kuih Lompang Pandan

Kuih Lompang Pandan

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

Sunday, January 11, 2015

Apam Sunkist

Apam Sunkist

250gm tepong naik sendiri di ayak dgn

1 sudu teh baking powder

100 gm gula halus

100 ml minyak jagung

150 ml sunquick manderin (warnanya lebih cantik)

100 ml air

Peppercup secukup nya..

Cara2

Campur gula halus dangan minyak jagung , sunquick dan air kacau rata supaya gula sebati..

Masukan tepong naik sendiri dan baking powder yg telah di ayak tadi gaul kan

Sampai sebati

Masukan adunan dlm acuan yg di alas dgn pappercup..

Kukus dgn api yg kuat hingga masak

Dlm 15 minute.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Tuesday, January 6, 2015

Red bean Pau (steamed buns)

350g Hong Kong flour

1/4tsp salt

1 and 1/2tsp instant yeast

60g caster sugar

160ml-180ml water

2tbsp Crisco shortening

red bean paste

Method

1. Weight red bean paste 40g and lightly shape into ball. Set aside.

Mix yeast with 1tbsp lukewarm water, set aside for 5mins.

2. Add all ingredients in a mixing bowl except shortening and combine well.

3. Add shortening and knead till dough became smooth and no sticky to hands.

4. Cover with damp cloth and rest for 60mins.

5. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.

6. Weigh out 50 gm of dough and roughly shape into a ball and rest for 10mins.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Monday, October 6, 2014

Talam Seri Medan

Talam Seri Medan

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,,

Ady

greatsword_blader@hotmail.com

Tuesday, September 30, 2014

Kaswi Tepung Pulut

Kaswi Tepung Pulut

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,,

Ady

greatsword_blader@hotmail.com

Friday, September 26, 2014

Seri Muka

Seri Muka

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,,

Ady

greatsword_blader@hotmail.com

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Ady Greatsword Empire Kitchen Recipes

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Friday, January 25, 2019

Apam Kampung Sourdough

Saturday, January 19, 2019

Bika Ambon Pandan Sourdough

Friday, July 21, 2017

Bingka Sukun

Friday, April 28, 2017

Donut Tapai Ubi

Tuesday, August 30, 2016

Singkong Goreng Melepuh

Friday, August 19, 2016

Donut

Friday, February 5, 2016

Bingka Ubi

Sunday, January 31, 2016

Seri Muka

Sunday, October 11, 2015

Bingka Roti Sardin Berchezz

Thursday, June 4, 2015

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

Thursday, April 9, 2015

Nagasari Roti

Monday, March 30, 2015

Kuih Lompang Pandan

Sunday, January 11, 2015

Apam Sunkist

Tuesday, January 6, 2015

Red bean Pau (steamed buns)

Monday, October 6, 2014

Talam Seri Medan

Tuesday, September 30, 2014

Kaswi Tepung Pulut

Friday, September 26, 2014

Seri Muka

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