Pisang Goreng Oat – Fried Banana Oat

Pisang Goreng Oat – Fried Banana Oat 

  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, it's not cool AND it's illegal!!

Ingredients

5 bananas (Indonesian: pisang), typically we use pisang kepok or pisang raja, but you can use regular banana in a pinch

instant oat, for coating

oil, for deep frying

Coating batter

5 tablespoon all purpose flour

3 tablespoon rice flour

2 tablespoon sugar

½ teaspoon salt

200 ml water

Instructions

Combine all coating batter ingredients in a mixing bowl.

Peel bananas and cut each into two. Make three slices along its length, but keep the bottom 1 inch intact, so it can be opened up like a fan.

Heat enough oil in a pot for deep frying.

Dip the bananas into the batter then roll on oat to fully coat the banana. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towel or wire rack. Serve immediately. 

***Happy Friday, friends! ***

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

The Perfect Chocolate Cake

The Perfect Chocolate Cake

Ingredients

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup freshly hot coffee ( ady use elcafe elken coffee)

Instructions

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. 

The Perfect Chocolate Buttercream Frosting

Ingredients

2 cups unsalted butter (4 sticks) at room temp.

7½ cups powdered sugar (or one 2lb bag)

1 cup good quality cocoa powder

1 teaspoon table salt

1 tablespoon vanilla extract

1/2 cup whole milk or heavy cream

Instructions

 Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.

While butter is in mixer add powdered sugar, cocoa, and salt and mix with a whisk. (sift)

With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.

With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.

Frosting will appear very light, but it will darken as it sets.

Have a fun Weekend Everyone & Thanks for stopping by !

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                          
                          

Kabsa Bil Lahma(Lamb Kabsa)

KABSA BIL LAHMA (LAMB KABSA)Resepi Lydia Honey

A)

 2C basmati rice

 1/4C Oil

 1 tbsp Ghee

 1 medium onion-finely chopped

 1 stick Cinnamon*

 1/4 tsp black pepper pwdr*

 1/2 tsp Cardamom pwdr*

 3-4 pieces Cloves*

 2 pieces Bay leave*

 1/2 tsp Mixed spices*

 1/2 tsp ginger powder*

 1/2 tsp garlic powder*

 1 tsp lemon juice*

 3-4 pcs cardamom pods*

 Salt to taste

 2 tbsp tomato paste

 1/4 tsp tummeric powder

 1/4 tsp corainder pwdr*

 1/4 tsp cummin pwdr*

 1-2 pieces dried lemon (loomy)*

 1 medium green capsicum- medium chopped*

 1 mecium carrot-cut to small pcs

B)

 1 kg Lamb- cut to medium size

 1 tbsp oil 1 large onion-cut to big chunk

 1 large Tomatoes-pleed and chopped

 1 stick Cinnamon

 1/4 tsp black pepper pwdr

 1/4 tsp Cardamom pwdr

 3 pieces Cloves

 2 pieces Bay leave

 1/4 tsp Mixed spices

 1/2 tsp ginger powder

 1/2 tsp garlic powder

 3-4 pcs cardamom pods

 Salt to taste

C 

 fried pine/ almond nuts **

 chopped fresh corainder ** ( ady tak letak)

Wash rice, soak in salted water for at least 1 hours. 

 In medium casserole add onion, garlic,ginger,cardamom, cinnamon, cloves, black pepper, bay leave, all spices, corainder, cumin,bay leave, tomatoes and lamb, cover with water, bring to a boil and cook for 30 minutes (I'm using presure cooker) or until lamb is tender.

Add salt after half cooking time. Remove lambs from the stock and keep aside, strain the stock. 

 In a medium casserole, heat oil ghee and oil.

 Add onion and stir fry until transparent.

 Add* and continue fry until fragrant.

 Add rice, fry till transparent and add tomato paste, salt and tummeric powder, fry again for 2 minutes.

 Add lamb stock, lemon juice and lamb, cover tightly.

 Leave 25-30 minutes until rice is cooked.

 Place Kabsa Rice in the platter and sprinkle with roasted pine nuts and fresh corainder leave on the top.

 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

(Empire) Red Velvet Muffins

(Empire) Red
Velvet Muffins

2 cups flour

1 1/2 cups granulated sugar, divided

1 cup vegetable oil

1 cup buttermilk

2 egg

1 tsp vinegar

2/3 cup white chocolate chips -- yg ni ady terlupa nak letak 

2 heaping tbsp cocoa powder

1/2 tsp baking soda

1 tsp baking powder

2-3 tablespoon red food coloring

8 oz cream cheese, softened

1. Preheat oven to 350 degrees and grease one 12 cup muffin pan with cooing spray

2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and white chocolate chips in a medium bowl.

3. In a separate bowl, beat together egg, oil, buttermilk and vinegar. Quickly pour wet ingredient mixture into dry ingredient mixture and stir with large wooden spoon until just combined. 

4. In a small bowl, beat together the cream cheese and remaining 1/2 cup of sugar. Fold into the muffin batter, being careful to not overmix.

5. Fill muffin cups 2/3 way full with batter and bake at 350 for 18-20 minutes or until toothpick comes out clean.

6. Let cool 5 minutes in pan before removing to wire rack to cool completely.

  Have A Nice Day,,

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                               
                              

website under maintenance

Ady
greatsword_blader@hotmail.com

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,

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                             

Apam Marble Tepung Gandum

Apam Marble Tepung Gandum 

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)..     

        - Lenserkan loyang dengan minyak masak dan tuangkan adunan ke dalam loyang.(buat seperti kek marble) 

- Biarkan adunan mengembang barulah dikukus.

- Kukusan hendaklah dipanaskan terlebih dahulu.

- Bila sejuk potong dan dihidangkan bersama dengan kelapa parut.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com