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

Killer Bread (Part 2)

Killer Bread (Part 2)

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

3g instant dry yeast

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

30g to 40g sugar

2g salt

40g butter

– 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, 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

Killer Bread

 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

Killer Bread

260g bread flour

3g instant dry yeast

160-180g egg (use ONE XL egg) + full cream milk

30g sugar

2g salt

30g butter 

pandan paste

– 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, 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

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com