Saturday, November 16, 2013
Friday, November 15, 2013
Kuih Bingka Ubi Kayu
Kuih Bingka
Ubi Kayu
Ingredients
1 kg
cassava/tapioca
180g white sugar
400 ml coconut milk
1 egg and 2 yolks
100 g grated
coconut
100g butter
yellow
coloring
pinch of salt
Method
To prepare
grated cassava and tapioca starch, first rinse the cassava tubers to remove any
debris. Cut a shallow slit along the length of the “skin bark” and proceed to
peel it off. It should come off quite easily.
Grate the
cassava but avoid the tough fibre that runs along the length of the tuber.
Factoring attrition of tough fibre and skin, the remaining grated tapioca
should come up to 800g.
Squeeze
grated cassava with a muslin/cheese cloth or over a fine-wired sieve and
collect the juice in a bowl beneath the sieve. Set the dehydrated grated
cassava aside for later use.
Leave the starchy juice in the bowl to settle
for 15-20 min for the tapioca starch to settle to the bottom of the bowl.
Carefully pour and decant the bitter sappy
juices, leaving behind a layer of tapioca starch at the bottom. Discard juice
and retain the tapioca starch.
Combine
grated cassava, decanted tapioca starch, sugar, grated coconut ,butter,coconut
milk, yellow coloring,
and salt, as
well as whole egg and egg yolks into a mixing bowl. Mix thoroughly
to combine everything together.
Pour the mixture into a slightly greased 6 or
8″ square baking pan and bake in a preheated oven at 200 degrees Celsius for
about 1hour or more.
After the
baking is done, turn up the oven heat dial to 220-225 deg. C to allow the top
surface to brown a bit more. Watch the kueh closely and remove it from the oven
once the surface has attained the desired browning effect. Otherwise, you would
end up with a slightly burnt surface like mine!
Leave to cool completely (appro. 3-6 hours)
before cutting and serving.
Best regards,
Friday, November 8, 2013
Apam Marble Tepung Gandum
Apam Marble
Tepung Gandum
Ramuan :-
Ramuan :-
- 400 gm
tepung gandum
- 600 ml air
- 1 cawan
gula
- 6 gm
mauripan
- 1/2 biji
kelapa parut ambil putih sahaja
- 1/2 sudu
kecil garam
- pewarna
Cara-Cara
Penyediaan :-
- Bancuh
mauripan dan 1 sudu makan gula dengan air suam, biarkan ianya kembang.
- Tepung
gandum dan gula dijadikan satu gaul rata.
- Tuangkan
air sedikit demi sedikit hingga habis, kemudian masukkan ibu roti yang
mengembang tadi dan gaul hingga sebati. Bahagi adunan kepada 2
bahagian…masukkan pewarna(yg kita suka)..
- Biarkan
adunan mengembang barulah dikukus.
- Kukusan
hendaklah dipanaskan terlebih dahulu.
- Bila sejuk
potong dan dihidangkan bersama dengan kelapa parut.
Friday, November 1, 2013
Apam Tapai Pulut
Apam
Bahan-bahannya
1 mangkuk tapai pulut
1 mangkuk gula
2 mangkuk tepung beras
2 mangkuk air
Sepeket eno
Caranya
Blender tapai pulut, gula, tepung beras dan
air.
Masukkan dalam bekas bertutup dan perap selama
sekurang-kurangnya 4 jam atau semalaman.
Panaskan
periuk pengukus dan pastikan air menggelegak.
Masukkan eno dan kacau. Sapu acuan dengan sedikit minyak.
Happy Friday, friends!
Tuesday, October 22, 2013
Rendang 3 in 1
Rendang 3 in 1
Resepi : kak Rozie Nor https://www.facebook.com/photo.php?fbid=316591205147434&set=t.1138363330&type=1&theater
1/2 kg hati
lembu - Potong ikut suka.
1/2 kg paru (DI
REBUS DAN Potong ikut suka. )
1/2 kg limpa lembu - Potong ikut suka.
2 batang
serai *
1 ibu jari
kunyit*
2 biji bawang
besar*
5 biji bawang
kecil*
5 biji bawang
putih*
20-30 cili
kering-rendam dgn air panas*
1 sudu mkn
halia
sedikit belacan*
* semua
bahan2 ni dikisar halus bersama halia)
1 genggam ketumbar**
1 genggam
jintan manis**
1 genggam jintan
putih** ( ** di sangai dan di kisar halus..saya
sangai sampai gelap sikit)
3 sudu besar kerisik
air asam jawa
gula
daun kunyit
daun limau
purut
500 ml santan
Tumis semua
bahan-bahan kisar * hingga sampai garing dan naik bau, lalu masukkan
ketumbar,jintan manis/ putih , daun limau purut , daun kunyit gaul rata.
Masukan hati
limpa paru. Kacau sebati.
Masukan
santan + garam +gula+ air asam gaul rata .masak
sampai hati paru limpa empuk.
Bila hati
paru dan limpa empuk masukkan kerisik…
Biarkan di
dalam kuali hingga rendang benar-benar empuk dan mesra.
*****Yours sincerely*****
Sunday, October 20, 2013
Lemang (Lemang Moden) or Glutinous Rice Cooked In Bamboo
Lemang (Lemang Moden)
or Glutinous Rice Cooked In Bamboo
Ingredients:
Ingredients:
600ml
Glutinous Rice, wash and drain off excess water
1 Can (400ml)
Coconut cream
200ml Water
1 Screwpine
leaf or pandan leaf, knotted
Salt, to
taste
Banana leaves
Cooking
string
Directions:
1. Put the
coconut cream, water, knotted screwpine leaf and salt into a pot. Bring to a
quick boil. Add the glutinous rice. Stir until the glutinous rice has absorbed
the coconut cream mixture and no liquid is left. Turn off the heat and put it
aside to cool.
2. Wipe clean
your banana leaves and lay ithem flat on the work surface, with the lines on
the leaf running from left to right.
3. Divide the
glutinous rice mixture into 5 parts.
4. Ladle the
glutinous rice mixture onto the leaves. Roll them into a cylindrical shape and
secure both ends with cooking string, making sure there is no tear in the
banana leaves.
5. Bring a
large pot of water to the boil, and gently submerge the wrapped lemang into the
water. Boil for at least 20-30 minutes (this process will further cook the
glutinous rice).
6. Preheat
the oven to 180° C (350° F).
7. Transfer
the lemang into the oven and bake for another 20-25 minutes, until the banana
leaf wrappers are slightly dried out.
8. Leave them to cool before slicing
Wednesday, October 2, 2013
Indian Curry Puffs a.k.a Karipap Bai
Indian Curry
Puffs a.k.a Karipap Bai.
Recipe :Feeaz http://BitterSweetSpicy
Pastry
Ingredients:
600g plain flour
1 egg (beaten)
250 warm water (not hot)
1 tsp salt
1 tsp yellow colouring (reduce if use the
powder form)
200g pastry margarine
flour for dusting
egg white or water for sealing (I used water.)
vegetable oil of topping
Steps:
1.Combine
warm water, salt & colouring in a bowl & mix until salt dissolves.
2.Combine
flour, egg & water in another bowl & mix just until the mixture forms a
dough. Do not overmix. Don't worry if
there're still specks of flour in the dough as they will 'disappear'
after the rolling & folding process. Cover dough with plastic & leave
to rest for at least 20 minutes.
3.In the
meantime, place the pastry margarine on a plastic & place another piece of
plastic on the margarine. Roll out the margarine evenly into a rectangle. Leave
aside.
Steps:
1.Combine
warm water, salt & colouring in a bowl & mix until salt dissolves.
2.Combine
flour, egg & water in another bowl & mix just until the mixture forms a
dough. Do not overmix. Don't worry if
there're still specks of flour in the dough as they will 'disappear'
after the rolling & folding process. Cover dough with plastic & leave
to rest for at least 20 minutes.
3.In the
meantime, place the pastry margarine on a plastic & place another piece of
plastic on the margarine. Roll out the margarine evenly into a rectangle. Leave
aside.
4.Roll out
the dough into a rectangle about 1cm thick, as carefully & evenly as
possible. Then place the rolled-out pastry margarine on one side of the dough.
5.Fold dough
into 2, just like you would close a book. Press the edges to seal. Cover dough with plastic & leave to rest
for at least 20 minutes.
6.Turn dough
at 90 deg. Then roll dough into a rectangle.
7.Divide the
rectangle crosswise into thirds by sight alone or mark the dough lightly with
the edge of your hand. Fold one-third of the dough over the middle section.
8.Then fold
the remaining one-third over both of them, brushing away the excess flour from
the inside as you fold.
9.Next, fold
into thirds again, this time from top & bottom, to form a square. Cover dough with plastic & leave to rest
for at least 20 minutes.
10.Roll out
the dough into a rectangle, about the
same size as in step 6. Repeat Step 7 & 8.
11.Now cut
the dough into thirds.
12.Place the
bottom third onto the middle third & followed by the top third. You'll end
up with a very tall dough. (This step is just like step 9 except that this time
the thirds are cut.) Cover dough with plastic & leave to rest for at least
20 minutes.
13.Using a
knife & a ruler, divide the dough into small squares & make markings on
the dough. (I divided it into 16 squares.) Then carefully cut the small
squares. (You may also place the dough in the refrigerator for a while so it's
easier to cut it.)
14.Using your
fingers, press each square gently & coat it with flour.
15.Starting
from the middle, roll out each piece upwards & then downwards, turning it
at 90 deg after every set of upward- & downward-rolling. This is to ensure
that the square shape is maintained throughout the rolling process.
16.Then, turn
the dough such that you are facing a diamond shape dough. Starting from the
middle, roll out upwards & then downwards, once only.
17.Place the
side of each square with lesser veins facing upwards. So the side with more
veins will be the outer part of the puff.
18.Spoon the
filling on the square. Brush egg white or water on the edges.
19.Fold into
a triangle & seal.
20.Then dip
the puff into a bowl of water, & using your other hand, rub off any flour
that is stuck to the pastry. Lift up the puff & drain as much water as
possible & place it on a baking tray which has been lined with baking
paper.
21.Just
before putting the tray of puffs in the oven, pour a tsp of oil onto each puff
& spread it evenly using a brush.
22.Bake in a
preheated oven at 200 deg C for about 25 minutes.
Ingredients:
500g potato (peeled & cut into small
pieces)
200g onion
200g ground meat (I used chicken breast which
I cut into small pieces.)
4 tbsp meat curry powder (mix with some water
to form a paste) - you may adjust the amount of
curry powder to your preference.
1 tbsp ginger & garlic paste
3 cloves, 3 cardamom, 1 inch cinnamon stick
2 tbsp cooking oil
chinese parsley & spring onion (I replaced
these with mint leaves.)
salt to taste
Method:
Heat up oil
in a frying pan.
Fry cloves,
cardamon & cinnamon stick until fragrant. Add garlic & ginger paste
& continue frying until fragrant.
Add curry
paste & continue frying. Add meat & cook for about 3 minutes & add
in potato & cook until potato is soft. Add water when necessary. Finally
add in onion, mint leaves & salt.
Once cooked,
remove from stove set aside to cool completely.
```What has made you smile this week?```
Ady Greatsword Empire Kitchen Recipes,,
Subscribe to:
Posts (Atom)