Apam Gula Merah
Assalammualaikum dan selamat pagi semua. Dah sarapan ke belum? Pagi ni saya makan apam gula merah. Kalau kat rumah ni, apa2 jenis kuih apam memang laku punya. Maklumlah maknya mmng suka buat dan makan apam, jadi anak2 dan suami pun jadi suka semuanya...syukur alhamdulillah. Kuih apam ni boleh juga di kukus dngn menggunakan acuan kecil, dan masa mengukusnya tentulah pendek, lebih kurang dlm 20 minit. Resepi ni mudah je..jom kita lihat bahan2nya..
Adunan yg telah naik dan belum dikukus..
Bahan A
* 1 cwn gula merah*
* 1/2 cwn gula pasir*
* 1 cwn air*
* 2 helai daun pandan*(* di masak dan sejukkan)
Bahan B
* 1 sudu besar yis mauripan
* 1/4 cwn air suam
* 1 sudu kecil gula pasir
Bahan C
* 3 cwn tepung gandum
* 1/2 cwn tepung beras
* 1 cwn air
Cara-Cara
1. Masak bahan2 (A) bertanda* hingga gula larut dan sejukkan.
2. Bancuh bahan B dan biarkan 5 minit atau sehingga berbuih.
3. Campurkan ke semua bahan C ke dlm mangkuk besar dan masukkan sekali air gula yg telah sejuk tadi.(Masukkan dlm blender lagi senang)
4. Gaul sebati dan masukkan bahan C tadi. Gaul sebati, setelah sebati, tutup dan biarkan perap selama 1 jam atau naik 3 x ganda.
5. Lenserkan loyang dngn sedikit minyak dan tuangkan adunan ke dlm loyang dan biarkan selama 10 minit.
6. Kukus adunan selama 40 minit dngn api sederhana kuat.
7. Biarkan betul2 sejuk barulah di potong dngn pisau tajam dngn cara spt gergaji kedepan ke belakang supaya kuih tak kelihatan mampat.
8. =Sedap di makan bersama kelapa parut putih yg di gaul dngn sedikit garam.
Tuesday, December 14, 2010
Bingka Ambon Bersarang
Bingka Ambon
Assalammualaikum dan salam sejahtera. Pagi ni saya sarapan bingka ambon. Sebenarnya dah lama cari resepi ni....hasil tinjau2 di MyR jumpalah resepi dari Citarasawan. Masa pergi kenduri rumah kawan tempohari,saya ada makan kuih ni, suka tngk kuih bingka tapi bersarang...dlm hati ni nak tanya je dngn tuan rumah resepinya...tapi malulah pulak. Orang ramai masa tu, jadi batalkan niat yg murni tu. Bila dah jumpa resepi, apalagi saya pun buatlah kuih bingka ambon ni...puashati betul sebab menjadi sarangnya. Kali ni saya guna loyang je, dan Kak Wan guna acuan2 kecil...lain kali saya nak guna acuan muffin pula. Kalau kawan2 teringin tu bolehlah mencuba resepi ni. Terima kasih pada Kak Wan kerana berkongsi resepi yg sedap ni.
Bahan-bahan ( 14 biji )
* Bahan A
* 1 sudu besar yis segera
* 1 sudu besar gula pasir
* 125ml air suam
* 150gm tepung gandum
Bahan B
* 150gm tepung ubi
* 300gm gula pasir
* 5 biji telur ayam
* 1/2 sudu teh garam halus
* 1 sudu teh esen pandan/vanila
* 50ml air daun pandan
* 1/4 sudu teh pewarna hijau
* mentega cair utk meleser
Bahan C
* 450ml santan pekat dimasak hingga mendidih dan disejukkan.
* Hiasan : Bijan
Cara-cara
1. Bancuh bahan A dalam mangkuk yang besar hingga rata dan perapkan selama 1 jam, biar adunan mengembang.
2. Pukul telur, gula, esen pandan dan garam hingga kembang. Masukkan kedalam bahan A, gaul perlahan-lahan sambil masukkan tepung ubi sedikit demi sedikit. Kemudian tuangkan bahan C, santan yang telah disejukkan tadi. Kacau rata dan masukkan air daun pandan dan pewarna hijau. Kisar sekejap dengan blender dan perap adunan selama 2 - 3 jam.
3. Leser acuan dengan majerin dan panaskan dalam oven selama 10 minit. Masukkan 3/4 adunan kedalam acuan-acuan kecil. Tabur bijan atau kepingan badam dan bakar pada suhu 160c api atas dan bawah selama 40 minit hingga permukaan adunan mengerutu dan kekuningan.
4. Cucuk dengan lidi jika adunan tidak lagi melekat, bolehlah diangkat.
5. Kuih ini melekit sewaktu dipotong ketika masih panas tetapi akan bertambah lembut jika dibiarkan sejuk (4 - 5 jam) pada suhu bilik.
Assalammualaikum dan salam sejahtera. Pagi ni saya sarapan bingka ambon. Sebenarnya dah lama cari resepi ni....hasil tinjau2 di MyR jumpalah resepi dari Citarasawan. Masa pergi kenduri rumah kawan tempohari,saya ada makan kuih ni, suka tngk kuih bingka tapi bersarang...dlm hati ni nak tanya je dngn tuan rumah resepinya...tapi malulah pulak. Orang ramai masa tu, jadi batalkan niat yg murni tu. Bila dah jumpa resepi, apalagi saya pun buatlah kuih bingka ambon ni...puashati betul sebab menjadi sarangnya. Kali ni saya guna loyang je, dan Kak Wan guna acuan2 kecil...lain kali saya nak guna acuan muffin pula. Kalau kawan2 teringin tu bolehlah mencuba resepi ni. Terima kasih pada Kak Wan kerana berkongsi resepi yg sedap ni.
Bahan-bahan ( 14 biji )
* Bahan A
* 1 sudu besar yis segera
* 1 sudu besar gula pasir
* 125ml air suam
* 150gm tepung gandum
Bahan B
* 150gm tepung ubi
* 300gm gula pasir
* 5 biji telur ayam
* 1/2 sudu teh garam halus
* 1 sudu teh esen pandan/vanila
* 50ml air daun pandan
* 1/4 sudu teh pewarna hijau
* mentega cair utk meleser
Bahan C
* 450ml santan pekat dimasak hingga mendidih dan disejukkan.
* Hiasan : Bijan
Cara-cara
1. Bancuh bahan A dalam mangkuk yang besar hingga rata dan perapkan selama 1 jam, biar adunan mengembang.
2. Pukul telur, gula, esen pandan dan garam hingga kembang. Masukkan kedalam bahan A, gaul perlahan-lahan sambil masukkan tepung ubi sedikit demi sedikit. Kemudian tuangkan bahan C, santan yang telah disejukkan tadi. Kacau rata dan masukkan air daun pandan dan pewarna hijau. Kisar sekejap dengan blender dan perap adunan selama 2 - 3 jam.
3. Leser acuan dengan majerin dan panaskan dalam oven selama 10 minit. Masukkan 3/4 adunan kedalam acuan-acuan kecil. Tabur bijan atau kepingan badam dan bakar pada suhu 160c api atas dan bawah selama 40 minit hingga permukaan adunan mengerutu dan kekuningan.
4. Cucuk dengan lidi jika adunan tidak lagi melekat, bolehlah diangkat.
5. Kuih ini melekit sewaktu dipotong ketika masih panas tetapi akan bertambah lembut jika dibiarkan sejuk (4 - 5 jam) pada suhu bilik.
Donut Kentang
Donut Kentang
Hai bertemu kembali. Hari ini saya buat donut kentang. Biasanya saya buat donut biasa je,tapi hari ni saya letak kentang rebus yg di lenyek. Rasanya teramatlah sedap dan lembut. Kalau tak percaya cubalah...dah sejuk pun tetap lembut...mari lihat resepinya..
Bahan-bahan
4 1/2 cwn tepung gandum
1 cawan susu suam
1 biji telur
1 sudu besar yeast(bancuh dngn sedikit air suam)
3 sudu besar gula
3 sudu besar marjerin/butter
1 cwn kentang rebus dan lenyek halus
1/2 sudu kecil garam
Cara-cara:
1.Tepung gandum digaul dengan butter dan kentang lenyek sehingga rata dan tuang yis yg di bancuh dngn sedikit air suam.
2.Telur dipukul sedikit & dicampur dengan susu yg dibancuh bersama gula(tuang susu sikit2 biar doh tak lembik sangat)
3.Campurkan ke dalam tepung gandum tadi dan uli sehingga menjadi doh.
4.Biarkan doh tadi naik 2 kali ganda.
5.Kemudian tumbuk doh untuk keluarkan angin.
6.Bentukkan doh anda mengikut citarasa masing-masing(saya bulat2kan doh dan leperkan sedikit,biarkan naik...bila nak goreng baru saya lubangkan tengahnya..)
7.Panaskan minyak dan goreng dngn menggunakan api perlahan.
8.Angkat dan toskan...gaul dengan gula halus atau salut dngn coklat dan di hias.
Selamat Mencuba.
Hai bertemu kembali. Hari ini saya buat donut kentang. Biasanya saya buat donut biasa je,tapi hari ni saya letak kentang rebus yg di lenyek. Rasanya teramatlah sedap dan lembut. Kalau tak percaya cubalah...dah sejuk pun tetap lembut...mari lihat resepinya..
Bahan-bahan
4 1/2 cwn tepung gandum
1 cawan susu suam
1 biji telur
1 sudu besar yeast(bancuh dngn sedikit air suam)
3 sudu besar gula
3 sudu besar marjerin/butter
1 cwn kentang rebus dan lenyek halus
1/2 sudu kecil garam
Cara-cara:
1.Tepung gandum digaul dengan butter dan kentang lenyek sehingga rata dan tuang yis yg di bancuh dngn sedikit air suam.
2.Telur dipukul sedikit & dicampur dengan susu yg dibancuh bersama gula(tuang susu sikit2 biar doh tak lembik sangat)
3.Campurkan ke dalam tepung gandum tadi dan uli sehingga menjadi doh.
4.Biarkan doh tadi naik 2 kali ganda.
5.Kemudian tumbuk doh untuk keluarkan angin.
6.Bentukkan doh anda mengikut citarasa masing-masing(saya bulat2kan doh dan leperkan sedikit,biarkan naik...bila nak goreng baru saya lubangkan tengahnya..)
7.Panaskan minyak dan goreng dngn menggunakan api perlahan.
8.Angkat dan toskan...gaul dengan gula halus atau salut dngn coklat dan di hias.
Selamat Mencuba.
Donut
Donat
Salam untuk semua .
Pagi tadi bersarapan dengan donat. Senang aja. Buat adunan , dalam sejam boleh goreng dah.
Bahan-bahan.
1/2 kilo (1/2 kampit )tepung gandum
1/2 plastik mauripan
2 sudu besar susu pekat
2 sudu besar margerin
2 sudu besar gula kasar
2 cawan air paip (untuk satukan adunan)
gula kaster untuk salut
Cara.
1. Satukan margerin, gula , susu pekat (gaul hujung cari ) dengan tepung- sekadar rata sahaja.
2. Bancuh mauripan dengan air sejuk.
3. Tuang ke dalam adunan tepung. Uli menjadi doh.
4.Tunggu adunan naik sekali ganda.
5. Bahagi kepada beberapa bahagian kecil dan lubangkan ia. Tunggu dia kembang sedikit, kemudian goreng.
6. Salut dengan gula kaster bahagian luarnya.
Bolehlah mencuba. Resepi ni saya dapat dari jiran saya dulu , Noriah . Selalunya resepi ni menjadilah, berbanding dengan resepi saya sebelum ini. Terima kasih untuk Noriah.
Salam untuk semua .
Pagi tadi bersarapan dengan donat. Senang aja. Buat adunan , dalam sejam boleh goreng dah.
Bahan-bahan.
1/2 kilo (1/2 kampit )tepung gandum
1/2 plastik mauripan
2 sudu besar susu pekat
2 sudu besar margerin
2 sudu besar gula kasar
2 cawan air paip (untuk satukan adunan)
gula kaster untuk salut
Cara.
1. Satukan margerin, gula , susu pekat (gaul hujung cari ) dengan tepung- sekadar rata sahaja.
2. Bancuh mauripan dengan air sejuk.
3. Tuang ke dalam adunan tepung. Uli menjadi doh.
4.Tunggu adunan naik sekali ganda.
5. Bahagi kepada beberapa bahagian kecil dan lubangkan ia. Tunggu dia kembang sedikit, kemudian goreng.
6. Salut dengan gula kaster bahagian luarnya.
Bolehlah mencuba. Resepi ni saya dapat dari jiran saya dulu , Noriah . Selalunya resepi ni menjadilah, berbanding dengan resepi saya sebelum ini. Terima kasih untuk Noriah.
Kuih Lapis Pandan
Kuih Lapis Pandan
Salam semuanya. Hari ni saya buat kuih lapis lagi, tapi kuih lapis pandan. Kuih lapis ni memang menjadi kegemaran anak2 sebab diaorang suka buka setiap lapisan bila makan. Apa lagi bila anak2 suka, mamanya pun jadi rajinlah untuk membuatnya. Resepi asal ni saya ambil dari rumah Kak Ummi. Terima kasih ya akak, saya copy ya... Mari kita lihat resepinya..
Bahan-bahan
1 1/2 cawan tepung gandum
2 sudu besar tepung beras
2 sduu besar tepung jagung
3/4 cawan gula
4 1/2 cawan santan pekat
1 sudu kecil garam
(Bahan B)
Perisa pandan - boleh juga menggunakan jus pandan
pewarna hijau
Cara Penyediaan
1. Gaulkan semua bahan A dan tapiskan.
2. Bahagikan adunan kepada 2 bahagian
3. Masukkan perasa pandan dan pewarna hijau dalam 1 bahagian adunan dan biarkan warna asal/putih dalam 1 bahagian lagi.
4. Panaskan kukusan dan sapukan sedikit minyak pada loyang yang akan digunakan.
5. Masukkan 1 senduk adunan asal/putih dan kukus elama 5 minit.
6. Lapiskan pula 1 senduk adunan hijau dan kukus lagi selama 5 minit.
7. Lapiskan lagi adunan putih dan hijau berselang-seli hingga habis. (*bagi adunan terakhir, saya balut tudung periuk dengan kitchen towel agar air tidak menitis ke atas permukaan kuih dan dikukus dalam 15 minit ).
8. Sejukkan dan bolehlah dipotong.
Salam semuanya. Hari ni saya buat kuih lapis lagi, tapi kuih lapis pandan. Kuih lapis ni memang menjadi kegemaran anak2 sebab diaorang suka buka setiap lapisan bila makan. Apa lagi bila anak2 suka, mamanya pun jadi rajinlah untuk membuatnya. Resepi asal ni saya ambil dari rumah Kak Ummi. Terima kasih ya akak, saya copy ya... Mari kita lihat resepinya..
Bahan-bahan
1 1/2 cawan tepung gandum
2 sudu besar tepung beras
2 sduu besar tepung jagung
3/4 cawan gula
4 1/2 cawan santan pekat
1 sudu kecil garam
(Bahan B)
Perisa pandan - boleh juga menggunakan jus pandan
pewarna hijau
Cara Penyediaan
1. Gaulkan semua bahan A dan tapiskan.
2. Bahagikan adunan kepada 2 bahagian
3. Masukkan perasa pandan dan pewarna hijau dalam 1 bahagian adunan dan biarkan warna asal/putih dalam 1 bahagian lagi.
4. Panaskan kukusan dan sapukan sedikit minyak pada loyang yang akan digunakan.
5. Masukkan 1 senduk adunan asal/putih dan kukus elama 5 minit.
6. Lapiskan pula 1 senduk adunan hijau dan kukus lagi selama 5 minit.
7. Lapiskan lagi adunan putih dan hijau berselang-seli hingga habis. (*bagi adunan terakhir, saya balut tudung periuk dengan kitchen towel agar air tidak menitis ke atas permukaan kuih dan dikukus dalam 15 minit ).
8. Sejukkan dan bolehlah dipotong.
Cucur Bilis Kembung
Cucur Bilis Kembung
Assalammualaikum dan selamat malam semua. Inilah cucur bilis kembung yg sangat sedap dan ianya sesuai utk sarapan pagi ataupun minum petang. Lebih sedap lagi bila di cicah dngn sos kegemaran anda semua. Resepi cucur ni adalah dari Sofinar di MyR.....terima kasih pada penyumbang resepi. Rasanya ramai kawan2 yg sudah mencubanya...pada yg belum tu, bolehlah mencubanya...cucur ni mmng lembut, gebu dan kembung....rasanya tentulah sedap....
Bahan-bahan ( 5 orang makan )
* 300g tpg gandum
* 1 biji telur
* 1 sudu kecil yis mauripan
* 1/2 cawan ikan bilis
* 1 labu bwg besar
* 2 pokok daun bawang
* 1 1/2 cawan air
* taugeh jika suka
* garam secukup rasa
* sedikit serbuk kunyit
Cara-cara
1. Blender bilis, telur, bawang dan air bersama hingga semua hancur
2. Gaul tpg dan yis sekejap, masukkan semua bahan dan gaul rata. Perapkan sekejap lebih kurang 30 minit
3. Jemput2 dan goreng, cucur ni lembut dan bulat2... enak dicicah sos cili
Assalammualaikum dan selamat malam semua. Inilah cucur bilis kembung yg sangat sedap dan ianya sesuai utk sarapan pagi ataupun minum petang. Lebih sedap lagi bila di cicah dngn sos kegemaran anda semua. Resepi cucur ni adalah dari Sofinar di MyR.....terima kasih pada penyumbang resepi. Rasanya ramai kawan2 yg sudah mencubanya...pada yg belum tu, bolehlah mencubanya...cucur ni mmng lembut, gebu dan kembung....rasanya tentulah sedap....
Bahan-bahan ( 5 orang makan )
* 300g tpg gandum
* 1 biji telur
* 1 sudu kecil yis mauripan
* 1/2 cawan ikan bilis
* 1 labu bwg besar
* 2 pokok daun bawang
* 1 1/2 cawan air
* taugeh jika suka
* garam secukup rasa
* sedikit serbuk kunyit
Cara-cara
1. Blender bilis, telur, bawang dan air bersama hingga semua hancur
2. Gaul tpg dan yis sekejap, masukkan semua bahan dan gaul rata. Perapkan sekejap lebih kurang 30 minit
3. Jemput2 dan goreng, cucur ni lembut dan bulat2... enak dicicah sos cili
Monday, December 13, 2010
Sup Bebola Ikan Tenggiri
Resepi Sup Bebola Ikan
Bahan-bahan:
300 gm ikan tenggiri
1 sudu teh tepung ubi
1 ½ sudu the garam
150 gm sawi
10 jalur so hoon
1 sudu teh jeruk kobis
4 sudu makan minyak masak
2 ulas bawang putih — cincang
5 cm halia — hiris
1 sudu makan kicap
Serbuk lada sulah secukup rasa
Cara Penyediaan:
Siang ikan dan bersihkan. Ambil daging ikan sahaja dengan memotongnya secara melintang pada kedua-dua belah bahagian. Cincang daging ikan dengan pisau tajam.
Tambahkan tepung ubi, garam dan 4-5 sudu air pada daging ikan. Ramas hingga membentuk paste lembut yang melekit.
Basahkan tangan dan bentukkan paste menjadi bebola ikan. Celup setiap bebola di dalam air garam dan letakkan di atas pinggan. Ketepikan.
Basuh sawi dan potong 5 cm panjang. Basuh jeruk kobis dan rendam so hoon. Ketepikan.
Panaskan minyak, goreng bawang putih hingga menjadi warna coklat keemasan. Angkat dan ketepikan.
Untuk buat sup, panaskan sedikit minya, goreng halia hingga menjadi warna coklat cair, dan masukkan lebihan kulit dan tulang ikan. Goreng selama 2 minit. Masukkan 4 cawan air dan ½ sudu teh garam. Renehkan selama ½ jam.
Tapis kuah sup ke dalam periuk lain. Panaskan. Masukkan bebola ikan yang telah dibuat tadi.
Setelah mendidih, masukkan sawi, so hoon dan jeruk kobis. Biarkan mendidih seklai lagi.
Tutup api, masukkan kicap, garam dan lada sulah secukup rasa.
Hidangkan panas-panas dan taburkan bawang putih goreng yang disediakan awal tadi.
Bahan-bahan:
300 gm ikan tenggiri
1 sudu teh tepung ubi
1 ½ sudu the garam
150 gm sawi
10 jalur so hoon
1 sudu teh jeruk kobis
4 sudu makan minyak masak
2 ulas bawang putih — cincang
5 cm halia — hiris
1 sudu makan kicap
Serbuk lada sulah secukup rasa
Cara Penyediaan:
Siang ikan dan bersihkan. Ambil daging ikan sahaja dengan memotongnya secara melintang pada kedua-dua belah bahagian. Cincang daging ikan dengan pisau tajam.
Tambahkan tepung ubi, garam dan 4-5 sudu air pada daging ikan. Ramas hingga membentuk paste lembut yang melekit.
Basahkan tangan dan bentukkan paste menjadi bebola ikan. Celup setiap bebola di dalam air garam dan letakkan di atas pinggan. Ketepikan.
Basuh sawi dan potong 5 cm panjang. Basuh jeruk kobis dan rendam so hoon. Ketepikan.
Panaskan minyak, goreng bawang putih hingga menjadi warna coklat keemasan. Angkat dan ketepikan.
Untuk buat sup, panaskan sedikit minya, goreng halia hingga menjadi warna coklat cair, dan masukkan lebihan kulit dan tulang ikan. Goreng selama 2 minit. Masukkan 4 cawan air dan ½ sudu teh garam. Renehkan selama ½ jam.
Tapis kuah sup ke dalam periuk lain. Panaskan. Masukkan bebola ikan yang telah dibuat tadi.
Setelah mendidih, masukkan sawi, so hoon dan jeruk kobis. Biarkan mendidih seklai lagi.
Tutup api, masukkan kicap, garam dan lada sulah secukup rasa.
Hidangkan panas-panas dan taburkan bawang putih goreng yang disediakan awal tadi.
Saturday, October 23, 2010
Lamb Pilau
LAMB PILAU
Ingredients
Lamb (obviously!)
Onions (thinly sliced; quantity- gram to gram with lamb)
Basmathi rice (get the best u can)
Skinned and chopped ripen tomatoes (use the canned ones or failing to get it, scald the fresh ones in boiling water, the skin will come off quite easily)
Coriander seeds (lightly crush in lesung batu)
Black peppercorn (ditto)
A piece of cinnamon bark
A couple of black cardamom (if using the white ones, tambah skit)
Green chillies (cut up)
Ginger (lightly pound)
Cilantro (its daun ketumbar,lots of them, roughly chop)
Salt and water ( water and rice quantity must be in equal ratio)
Cooking oil
How to go about it:
Heat up the oil, add onions. Let it fried until very brown. Just one degree away from burnt state. (This is important, as it will give the colour to the dish, we dont want a pale pilau,okay)
Add some water. Cover for a minute to sweat out the colour and sweetness from the onions. Add lamb. Put the lid back on until u see the meat has absorbed the brown colour of the onions.Add tomatoes and garlic, cover for 5 min.
Add all dry spices and salt, cover and let it simmer until the lamb is tender. Add ginger, chillies and cilantro, turn off heat and let it be at least for a couple of hours ( this is optional, just to let the meat absorbs the spices etc. U cud just go to nx process)
My style is; roughly one hour before serving, add more water to the pot ( remember to take away the amount u already added). Bring it to boil and add washed and drained basmathi. Cook till the rice is fluffy.
Serve with salad,pappadom and raita.
Good luck
****************************************************************
That's about it....
I found these;
salad of diced tomatoes,cucumber and shredded iceberg lettuce. Dressed with homemade vinaigrette. (3 parts olive oil to 1 part of malt vinegar,salt and pepper)
When I cook large portion like this, I will finish them off in the oven ( after most of liquid has evaporated) to avoid burning at the bottom
Raita (Just plain yoghurt with mint sauce or chopped cilantro. Salt and sugar to taste.)
Ingredients
Lamb (obviously!)
Onions (thinly sliced; quantity- gram to gram with lamb)
Basmathi rice (get the best u can)
Skinned and chopped ripen tomatoes (use the canned ones or failing to get it, scald the fresh ones in boiling water, the skin will come off quite easily)
Coriander seeds (lightly crush in lesung batu)
Black peppercorn (ditto)
A piece of cinnamon bark
A couple of black cardamom (if using the white ones, tambah skit)
Green chillies (cut up)
Ginger (lightly pound)
Cilantro (its daun ketumbar,lots of them, roughly chop)
Salt and water ( water and rice quantity must be in equal ratio)
Cooking oil
How to go about it:
Heat up the oil, add onions. Let it fried until very brown. Just one degree away from burnt state. (This is important, as it will give the colour to the dish, we dont want a pale pilau,okay)
Add some water. Cover for a minute to sweat out the colour and sweetness from the onions. Add lamb. Put the lid back on until u see the meat has absorbed the brown colour of the onions.Add tomatoes and garlic, cover for 5 min.
Add all dry spices and salt, cover and let it simmer until the lamb is tender. Add ginger, chillies and cilantro, turn off heat and let it be at least for a couple of hours ( this is optional, just to let the meat absorbs the spices etc. U cud just go to nx process)
My style is; roughly one hour before serving, add more water to the pot ( remember to take away the amount u already added). Bring it to boil and add washed and drained basmathi. Cook till the rice is fluffy.
Serve with salad,pappadom and raita.
Good luck
****************************************************************
That's about it....
I found these;
salad of diced tomatoes,cucumber and shredded iceberg lettuce. Dressed with homemade vinaigrette. (3 parts olive oil to 1 part of malt vinegar,salt and pepper)
When I cook large portion like this, I will finish them off in the oven ( after most of liquid has evaporated) to avoid burning at the bottom
Raita (Just plain yoghurt with mint sauce or chopped cilantro. Salt and sugar to taste.)
Friday, October 1, 2010
coffee + donuts cupcakes
Coffee + Donuts Cupcakes
coffee-and-donuts-cupcakes-trio
All the coffee lovers in the house say HEY…HO! I LOVE coffee. I thought it’d be cute to make Coffee+Donuts Cupcakes, using the coffee cupcake and frosting as a nice flavorful base. I know not everyone has a Mini Donut Maker, so here’s just the recipe for the cupcakes. They are really excellent on their own.
ingredients:
1/2 cup butter (1 stick) softened
1 cup sugar
2 large eggs
1-1/3 cups all-purpose flour
3/4 teaspoons baking powder
pinch of salt
1/2 cup strong brewed coffee
1/8 cup milk
1/2 teaspoon vanilla
(coffee frosting recipe, below)
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time.
Whisk together flour, baking powder, and salt in a bowl. Combine the coffee and milk, set aside.
Alternate the flour and the coffee mixture into the butter mixture, beating until combined.
Pour batter into prepared pans. Bake for about 15-20 minutes depending on your oven. Let cool on a wire rack.
The cakes become more coffee-vescent the longer they sit. These make a really nice cake as is. The coffee frosting is just a nice touch.
Coffee Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners’ sugar
2-1/2 Tablespoons coffee
1 Tablespoon milk (as needed)
1/2 teaspoon vanilla
In the bowl of an electric mixer cream butter, carefully adding the sugar, coffee, and vanilla; mix until light and fluffy. Add a little of the milk at a time to get the right consistency. Turn the mixer up to high and beat well.
Quite obviously, if you have a donut maker OR a tiny sous chef to help sprinkle the donuts: top these with a donut to make coffee+donut cupcakes. Or just buy mini donuts from the store, they make a really cute presentation.
mini-donut-machine
mini-donut-prep
Then you can just top these with a donut to make coffee+donut cupcakes. Or just buy mini donuts from the store, they make a really cute presentation.
coffee-n-donuts-cupcakes
coffee-and-donuts-cupcakes-trio
All the coffee lovers in the house say HEY…HO! I LOVE coffee. I thought it’d be cute to make Coffee+Donuts Cupcakes, using the coffee cupcake and frosting as a nice flavorful base. I know not everyone has a Mini Donut Maker, so here’s just the recipe for the cupcakes. They are really excellent on their own.
ingredients:
1/2 cup butter (1 stick) softened
1 cup sugar
2 large eggs
1-1/3 cups all-purpose flour
3/4 teaspoons baking powder
pinch of salt
1/2 cup strong brewed coffee
1/8 cup milk
1/2 teaspoon vanilla
(coffee frosting recipe, below)
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time.
Whisk together flour, baking powder, and salt in a bowl. Combine the coffee and milk, set aside.
Alternate the flour and the coffee mixture into the butter mixture, beating until combined.
Pour batter into prepared pans. Bake for about 15-20 minutes depending on your oven. Let cool on a wire rack.
The cakes become more coffee-vescent the longer they sit. These make a really nice cake as is. The coffee frosting is just a nice touch.
Coffee Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners’ sugar
2-1/2 Tablespoons coffee
1 Tablespoon milk (as needed)
1/2 teaspoon vanilla
In the bowl of an electric mixer cream butter, carefully adding the sugar, coffee, and vanilla; mix until light and fluffy. Add a little of the milk at a time to get the right consistency. Turn the mixer up to high and beat well.
Quite obviously, if you have a donut maker OR a tiny sous chef to help sprinkle the donuts: top these with a donut to make coffee+donut cupcakes. Or just buy mini donuts from the store, they make a really cute presentation.
mini-donut-machine
mini-donut-prep
Then you can just top these with a donut to make coffee+donut cupcakes. Or just buy mini donuts from the store, they make a really cute presentation.
coffee-n-donuts-cupcakes
Wednesday, September 8, 2010
Homemade Kue Tiau
By: Mama FaMi
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Tuesday, 28-Mar-2006 10:00 Email | Share | Bookmark
HOMEMADE KUE TIAU
My pasta machine
FRESH NOODLES TRANSFORMED INTO KUE TIAU
Ingredients :
350g high protein flour
2 egg whites
1 teaspoon lime water (air kapur)
100ml water
a bit of yellow coloring or tumeric powder
1 teaspoon salt
6 tablespoons cooking oil
flour for dusting
Method :
1. Sift flour into a big bowl and make a well in the middle.
2. In another bowl, add egg whites, lime water, water, yellow coloring and salt. Stir well.
3. Pour the liquid into the well and knead till a firm dough is formed.
4. Divide dough into 4 portions.
5. Roll flat and let the dough go through the pasta machine, the smooth side. For my machine, I'll roll once using #4, second rolling on #5 and final rolling (the thinnest) with # 6.
6. Coat the thin piece with flour, and roll it through the slicer.
7. Boil water with 3 tablespoons of oil.
8. Blanch (low heat) the noodles for 2 minutes. One portion at a time to avoid it from sticking to each other.
9. Strain and rub 3 tablespoons of oil.
10. Ready to use. Can also be kept in the fridge 3 to 4 days.
Note:
1. I used cake flour....I still have about 15kgs to go...
2. I didn't use lime water.
3. No coloring used because kue tiau is suppose to be white
4. I didn't put any salt in the dough because I learnt from Datin Salma (her version of fresh noodles is in one of my previous entries), we mustn't put any salt in the dough to prevent our pasta machine from getting rusty.
5. When doing homemade noodles, I do 'play' a lot with flour! Sometimes you can see flour on my face as well..hahaha...and yesterday, Syahmi had flour on his shirt. He had been so sweet to help mama make kuetiau...
6. And oh....I used my mixer to knead...
Blunders that I made...
I put the 6 tablespoons oil into the dough when kneading! But alhamdulillah, it still came out nice...
[Recommend this Fotopage] | [Share this Fotopage] | [Track this Fotopage]
View complete fotopage
Tuesday, 28-Mar-2006 10:00 Email | Share | Bookmark
HOMEMADE KUE TIAU
My pasta machine
FRESH NOODLES TRANSFORMED INTO KUE TIAU
Ingredients :
350g high protein flour
2 egg whites
1 teaspoon lime water (air kapur)
100ml water
a bit of yellow coloring or tumeric powder
1 teaspoon salt
6 tablespoons cooking oil
flour for dusting
Method :
1. Sift flour into a big bowl and make a well in the middle.
2. In another bowl, add egg whites, lime water, water, yellow coloring and salt. Stir well.
3. Pour the liquid into the well and knead till a firm dough is formed.
4. Divide dough into 4 portions.
5. Roll flat and let the dough go through the pasta machine, the smooth side. For my machine, I'll roll once using #4, second rolling on #5 and final rolling (the thinnest) with # 6.
6. Coat the thin piece with flour, and roll it through the slicer.
7. Boil water with 3 tablespoons of oil.
8. Blanch (low heat) the noodles for 2 minutes. One portion at a time to avoid it from sticking to each other.
9. Strain and rub 3 tablespoons of oil.
10. Ready to use. Can also be kept in the fridge 3 to 4 days.
Note:
1. I used cake flour....I still have about 15kgs to go...
2. I didn't use lime water.
3. No coloring used because kue tiau is suppose to be white
4. I didn't put any salt in the dough because I learnt from Datin Salma (her version of fresh noodles is in one of my previous entries), we mustn't put any salt in the dough to prevent our pasta machine from getting rusty.
5. When doing homemade noodles, I do 'play' a lot with flour! Sometimes you can see flour on my face as well..hahaha...and yesterday, Syahmi had flour on his shirt. He had been so sweet to help mama make kuetiau...
6. And oh....I used my mixer to knead...
Blunders that I made...
I put the 6 tablespoons oil into the dough when kneading! But alhamdulillah, it still came out nice...
Penang Char kue Tiau
Penang Char Kuey Teow
Char-kuey2
che'iza@myresipi.com
Ni resepi paste tuk buat Char Keuy Teow.......
Created on : 05-06-2008
Bahan-bahan ( 2 org )
* * UTK PASTE *
* 200 gm udang
* 250ml air
* 4 ulas bawang putih di ketuk
* 6 sb sos tiram
* 3 sk kicap pekat
* 3 sb kicap manis
* 1 sk petis
* 2 sb pati ikan bilis / pati udang
* 2 sk garam (kalau sos tiram masin kurangkan 1sk)
* 1 sk gula
* * UTK MEE *
* 300 gm kuey teow
* 1 sb cili boh
* kerang
* sedikit kucai & taugeh
* 2 biji telur
Cara-cara
1. UTK PASTE- Rebus udang dgn air. Bila udang hampir masak, angkat udang dan ditoskan airnya. Air rebusan jgn buang....
2. Campurkan semua bahan utk paste dgn air rebusan udang tadi, reneh hingga menjadi paste yg agak pekat. Matikan api biarkan paste sejuk dan bolehlah simpan dlm fridge.
3. UTK MEE- Tumis lada boh hingga garing. Masukkan dlm 4sb paste td. Masukkan udang yg telah direbus td n kerang. Biasanya penang char kuey teow agak berkuah so letak sikit air dlm 1/2 cwn.
4. Air didih masukkan kuey teow, kucai, taugeh n kacau rata. Pecahkan telur, kacau dan bolehlah diangkat. Proses memasak kuey teow ni dlm 3-4 min sj, pastikan api kuat semasa memasak.
5. **Paste ni selalu depa guna tuk meniaga so udang yg direbus mmg depa pakai. Tapi utk kegunaan sendiri kalau tak nak rebus ngan udang pun boleh tp petis kena tambah lg, jd 1sb. Paste ni juga sepatutnya sudah cukup masin dan manisnya so tak perlu letak lg garam n gula masa masak buat kuey teow tp kalau rasa cam tawar leh adjust eh......
Tag
Char-kuey2
che'iza@myresipi.com
Ni resepi paste tuk buat Char Keuy Teow.......
Created on : 05-06-2008
Bahan-bahan ( 2 org )
* * UTK PASTE *
* 200 gm udang
* 250ml air
* 4 ulas bawang putih di ketuk
* 6 sb sos tiram
* 3 sk kicap pekat
* 3 sb kicap manis
* 1 sk petis
* 2 sb pati ikan bilis / pati udang
* 2 sk garam (kalau sos tiram masin kurangkan 1sk)
* 1 sk gula
* * UTK MEE *
* 300 gm kuey teow
* 1 sb cili boh
* kerang
* sedikit kucai & taugeh
* 2 biji telur
Cara-cara
1. UTK PASTE- Rebus udang dgn air. Bila udang hampir masak, angkat udang dan ditoskan airnya. Air rebusan jgn buang....
2. Campurkan semua bahan utk paste dgn air rebusan udang tadi, reneh hingga menjadi paste yg agak pekat. Matikan api biarkan paste sejuk dan bolehlah simpan dlm fridge.
3. UTK MEE- Tumis lada boh hingga garing. Masukkan dlm 4sb paste td. Masukkan udang yg telah direbus td n kerang. Biasanya penang char kuey teow agak berkuah so letak sikit air dlm 1/2 cwn.
4. Air didih masukkan kuey teow, kucai, taugeh n kacau rata. Pecahkan telur, kacau dan bolehlah diangkat. Proses memasak kuey teow ni dlm 3-4 min sj, pastikan api kuat semasa memasak.
5. **Paste ni selalu depa guna tuk meniaga so udang yg direbus mmg depa pakai. Tapi utk kegunaan sendiri kalau tak nak rebus ngan udang pun boleh tp petis kena tambah lg, jd 1sb. Paste ni juga sepatutnya sudah cukup masin dan manisnya so tak perlu letak lg garam n gula masa masak buat kuey teow tp kalau rasa cam tawar leh adjust eh......
Tag
Monday, August 30, 2010
Grandma's Oatmeal Cookies
Posted by Elise on Jul 15, 2005
Grandma's Oatmeal Cookies
I've been going through our family's stash of recipes and came across my grandmother's oatmeal cookie recipe. She passed away a few years ago at age 97 (she was born in 1899). It's funny how just seeing her handwriting conjures up old memories of being a little girl and making cookies with grandma. She had a real sweet tooth and we are still amazed she lived so long given her penchant for cookies, lemon meringue pie, and jelly-filled donuts.
Grandma's Oatmeal Cookies Recipe
Ingredients
* 1 cup shortening
* 1 cup brown sugar
* 1 cup white sugar
* 2 eggs well beaten
* 1 Tablespoon vanilla extract
* 1 1/2 cup flour
* 1 tsp salt
* 1 tsp baking soda
* 1 Tablespoon cinnamon
* 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
* 3/4 cup chopped walnuts (use 1/2 cup if using raisins)
* 1 cup raisins (optional)
Method
1 Cream shortening and sugars, add eggs and vanilla and beat well.
2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last.
3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
Make 2 dozens
Grandma's Oatmeal Cookies
I've been going through our family's stash of recipes and came across my grandmother's oatmeal cookie recipe. She passed away a few years ago at age 97 (she was born in 1899). It's funny how just seeing her handwriting conjures up old memories of being a little girl and making cookies with grandma. She had a real sweet tooth and we are still amazed she lived so long given her penchant for cookies, lemon meringue pie, and jelly-filled donuts.
Grandma's Oatmeal Cookies Recipe
Ingredients
* 1 cup shortening
* 1 cup brown sugar
* 1 cup white sugar
* 2 eggs well beaten
* 1 Tablespoon vanilla extract
* 1 1/2 cup flour
* 1 tsp salt
* 1 tsp baking soda
* 1 Tablespoon cinnamon
* 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
* 3/4 cup chopped walnuts (use 1/2 cup if using raisins)
* 1 cup raisins (optional)
Method
1 Cream shortening and sugars, add eggs and vanilla and beat well.
2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last.
3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
Make 2 dozens
Mexican Wedding Cake
Mexican Wedding Cakes Recipe:
2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners' (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, siftedMexican Wedding Cakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe
, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Store in an airtight container.
Makes about 3 dozen cookies.
2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners' (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, siftedMexican Wedding Cakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe
, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Store in an airtight container.
Makes about 3 dozen cookies.
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