My Recipe Collection: 2009

Easy Peasy Truffles..

11:37 PM - Posted by ~ f i d ~ - 0 comments

I got this recipe from my Reg, Nicky. It was yummy and the recipe looks simple enough. So being brave as I was,I decided to make not one, but 2 batches of this for our house warming party. Needless to say, I was cursing myself at 1am in the morning LOL. My husband said I should have stick with the chiffon cakes instead.

The recipe was simple enough but, I started making this at around 10pm after I had skewered 5kgs worth of kebab on my own! So by then I was over doing all this fiddly stuff. I have to keep putting the mixture in the freezer to harden it a bit, otherwise it was fairly difficult to shape it into nicely rounded balls. I can't imagine how Nicky made this truffles with her kids!

It was worth the effort though because the finished products were yumm ! Will defo make it again but I will buy a mellon baller and use it to shape the mixture.

225g cream cheese, softened
3 cups sugar
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in the sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour/freeze for 10mins. Shape into 1 inch balls. Roll the balls in ground almonds/cocoa powder/hundreds and thousands/coat with melted chocs etc etc

variations:

use white chocs instead of milk/dark
substitute vanilla for orange/strawberry/whatever flavour you like

Asam Pedas Ikan Pari

11:37 PM - Posted by ~ f i d ~ - 0 comments

Sudah lama beli ikan pari kat kedai, tapi belum masak. Tetiba ujung minggu ni teringin nak makan. Lagipun dah abis idea nak masak & makan apa. Ayam & daging dah jemu, ikan goreng baru saja makan. Dah abis pikir, baru teringat ada ikan pari yg mmg favorite lagi sedap buat asam pedas! Resepi di ambil dari resipi.com

Bahan-bahan ( 4-5 )

500g ikan pari

6-8 tangkai bendi

4-5 keping daun limau purut

1 cawan air asam jawa

2 cawan air

minyak masak secukupya

garam secukupnya

*12-15 tangkai lada kering (rendam dalam air panas hingga lembut)

*2 ulas bawang besar

*4 ulas bawang putih

*1 inci halia

*1 inci kunyit hidup

*belacan sebesar ibu jari

Cara-cara

Potong pari saiz sederhana, cuci & ketepikan.

Kisar bahan-bahan bertanda *.

Panaskan minyak, tumis bahan yang dikisar hingga wangi & berwarna merah gelap/pekat.

Masukkan air, tunggu didih & masukkan pari & daun limau purut.

Tunggu hingga ikan pari mula masak (daging berwarna putih), masukkan air asam jawa.

Kemudian masukkan bendi. Tambah garam mengikut rasa & hidang.

Mee Rebus

8:47 PM - Posted by ~ f i d ~ - 0 comments

Resipi ini di ambil dari Myresipi.com. Memang sedap untuk di makan! Sayangnya nak lagi sedap kena buat cucur rangup, setakat ni x jumpa lagi resipi yg menjadi.

Bahan-bahan ( 5 orang )

1 paket mee dicelur

3 biji keledek sederhana besar

10 tangkai cili kering

segenggam udang kering

1 sudu besar gula merah atau gula putih

garam secukup rasa

1 biji bawang besar & 5 ulas bawang putih dikisar bersama

3 batang sawi, dipotong dan dicelur

3 keping tauhu digoreng dan dihiris

2 biji telur direbus

2 tangkai daun bawang dipotong halus

2 tangkai cili merah dihiris halus

garam secukup rasa

1 mangkuk kecil kacang tanah(goreng tanpa minyak dan kisar)

Cara-cara

Keledek dikupas kulitnya dan dipotong kecil untuk senang empuk. Cili kering, udang kering dan keledek direbus dalam periuk bersama 1 liter air. Rebus selama 30 minit.

Sesudah empuk, sejukkan dan tapiskan.Kemudian kisar dalam blender bahan-bahan yang direbus tadi bersama 2 cawan air.

Menyediakan Kuah:

Panaskan sedikit minyak dalam periuk sederhana besar semuat untuk kuah mee.

Masukkan bawang yang dikisar, goreng hingga garing, kemudian masukkan bahan yang diblender tadi. Sambil itu masukkan 1 liter air jika kuah terlalu pekat.

Masukkan kacang tadi kacau dan biarkan mendidih dengan api sederhana.

Kemudian masukkan garam secukup rasa, gula putih dan gula merah. Biarkan mendidih dalam 15 minit untuk kuah cukup masak.

Boleh dihidangkan mee tadi dengan sawi celur, telur rebus, hirisan daun bawang dan cili serta tauhu goreng dan tuangkan kuah kedalam mee tadi.

Sedia untuk dimakan.

Pandan Chiffon Cake/Angel Cake

5:00 PM - Posted by ~ f i d ~ - 0 comments

Since ramai yg tanya resipi chiffon cake ni, terpaksa la tuan rumah update blog yg bersawang ni..

I started making chiffon cake when I was form 3, after PMR if I am not mistaken. I can't exactly remember how it started.In those days we do not have internet at home. Normally my mum will bring home recipes from her friends and asked me to try. One of those was a recipe for chiffon cake, from mak cik zoyah I think.

So I began making the cakes. I had several failed attempts. My mum will report back to her friends, saying 'x jadi' then she will come back with more and more tips. One thing for sure that I don't understand was why don't people include the tips with the recipe?? Buat waaa sakit hati lorrr..macam x ikhlas jek nak bg resipi..dah org bagitau x jadi baru nak bg tips/the do's and don't

Amongst the tips that I learnt along the way:
(x tau la betul ke tidak, but my cake surely x jadi kalau x ikut pantang larang ni)

1) Waktu asingkan telur merah dari telur putih, kalau telur merah tu terpecah, you have to discard the whole telur, jgn cuba kaut2 telur merah tu dari telur putih. Some people prefer eggs in room temp, but I never had a problem with telur sejuk dari fridge

2) Putih telur tu pukul sampai betul2 stiff ie:bila tonggengkan mangkuk telur tu, telur tu takkan jatuh

Actually dah lama x buat, sebab x ada acuan, waktu kat UK dulu ada beli acuan, x sure pulak apa jadi kat acuan tu, either bg kat Lisa or dalam kotak kat rumah sg petani kot -tu la lecehnya org hidup berpindah randah ni..

Baru2 ni rasa teringin nak makan pulak, terjumpa pulak acuan ni kat kedai kat Hamilton, kebetulan saja, asalnya pi area tu sebab nak order lauk for our open house

I have lost the original recipe that I used to make years ago, well actually sure my mum ada lagi simpan in her dog eared recipe book, tapi malas nak call mintak recipe. So korek2 online, jumpa resipi bro rozzan ni, pernah igt mamafami try and posing kat fp dia, nampak macam menarik saja. Pi cari pandan paste, dah abis, so buat orange chiffon cake dulu, nak test power resipi dulu, Alhamdullilah jadi, bawak pi WUMA punya event raya.

For my open house, buat 2 bijik, guna pandan extract dalam tin beli kat Thai Shop, sebab pandan paste dah abis

Ni dia the original resipi from bro Rozzan (thanks Bro!):

Bahan-bahannya

8 biji telur
8 oz gula halus (I used caster sugar-kalau rajin nak blend gula baisa pun boleh)
8 oz tepung Softasilk/Top flour ) -I used tepung high protein, tu saja yg ada kat umah
3 oz pati santan (I used santan dalam tin)
2 oz air pandan (or pandan paste mix with water to make up to 2oz)
1 sudu teh pandan paste
3 oz minyak jagung -I used canola oil saja
½ sudu teh vanilla
½ sudu teh garam halus
½ sudu teh cream of tartar
1/2 sudu teh baking powder

Cara-Cara:

Masukkan tepung , 4 oz gula , vanilli , garam dan baking powder ke dalam sebuah mangkuk. Kacau hingga rata. Masukkan minyak jagung , pati santan & air pandan lalu dikacau rata-rata. Masukkan kuning telur dan kacau lagi hingga sebati. Ketepikan.

Pukul putih telur dgn cream of tartar. Masukkan 4 oz gula sedikit demi sedikit dan terus pukul dgn high speed hingga naik.

Masukkan adunan tepung tadi ke dalam adunan putih telur tadi. Kacau rata hingga sebati tapi jgn terlalu lama agar tak banyak udara keluar dari adunan ini. Tuang adunan ke dalam acuan lalu dibakar hingga masak kira-kira 40-45 minit dgn suhu kira-kira 170 -180 darjah Celsius. Setelah masak, terbalikkan loyang kek chiffon ini dan biarkan begitu sehingga kek betul2 sejuk, baru keluarkan dari acuan dan potong.

Ada amek gambar some of the steps waktu buat aritu..but knowing me, lambat lagi la kot baru leh upload kat sini..tuan blog ni pemalas upload gambar..1/2 of the gambar2 dalam blog ni asben tuan blog curik mana ntah n tepek sini..kang kalau yg nak kena saman..bukannya dia huhhuhuhuhuhu

Selamat Mencuba..

Honey Cornflakes

10:46 AM - Posted by ~ f i d ~ - 0 comments

Sebeleum ni selalu dgr org kata honey cornflakes ni kuih raya paling senang nak buat, tapi x pernah terasa pulak nak buat, sebab rasa put off, kadang2 makan kat rumah org rasa lemau..x best

Tapi hari tu masa beraya kat rumah Zu, dia buat kuih ni, raya sedap pulak..so risik2 la resipi kat dia..senang saja

Dah buat satu adunan, licin di makan dek hubby and anak2, so hari ni buat lagi 3 adunan for our open house hari sabtu ni..

ni resipi dia

40g butter
1 tbsp sugar
1 tbsp honey
2 cups cornflakes >> But Zu kata dia mau manis, dia guna 3 cups, I used 3 cups as well, just nice, rasanya kalau 2 cups, manis sgt kot..3 cups pun dah cukup manis

Cara buat:

Melt the butter, sugar and honey dalam kuali/periuk. Masukkan cornflakes, kacau2 sikit, gaul bagi rata, tutup api. Masukkan cornflakes dalam paper case, bakar selama 8 mins. Lupa nak tanya Zu dia pakai suhu berapa,but I used 150C

London Almond

8:50 AM - Posted by ~ f i d ~ - 0 comments

Another nice recipe from myresipi..

Selalu kat malaysia x suka makan kuih ni, I am very fussy about chocolate,mostly chocolate kat msia x sedap, hence I don't like eating this cookies kat msia. Aritu order sikit kat nur because I figure chocolate kat sini sedap, so sure kuih ni jadi sedap.Dah selamat dah makan 50 pieces yg order tu, so nak try buat sendiri, try resipi ni sebab nampak simple + convincing heheh (sebab ada tepung beras tu kot..bagi dia rangup without having to put ovalette -mana nak cari ovalette ni pun x tau) alhamdullilah incik hubby and anak2 suka - well anak je kot, sebab aliya makan chocolate coating saja..heheh

Thanks nizamadey for the recipe

Bahan-bahan ( +/- 150 biji )
250 gm mentega
125 gm gula halus
1 biji telur
1 tsp esen vanilla
50 gm serbuk badam (optional)
200 gm tepung jagung
300 gm tepung gandum
2 sudu tepung beras
1 tsp baking powder
200 gm kacang badam (digoreng tanpa minyak)
50 gm badam cincang (utk hiasan) >> I used 100 and 1000's
+/- 700 gm coklat masakan

Cara-cara

1.Pukul mentega dengan gula hingga kembang

2.Masukkan telur, esen vanilla dan dipukul lagi.

3.Masukkan serbuk badam, kacau

4.Ayak bersama tepung jagung, tepung beras, baking powder dan gaulkan bersama adunan tadi

5.Masukkan tepung gandum sedikit demi sedikit hingga adunan menjadi doh

6.Bentukkan doh menjadi bulat-bulat kecil/lonjong & masukkan kacang didalamnyer.

7.Letakkan diatas dulang pembakar yg telah dilenserkan sedikit mentega 9ataupun lapik dgn baking paper - kalau tidak dia lekat sikit eventhough pakai non stick baking tray)

8.Bakar pada suhu 200'c.d selama 20 minit

9.Cairkan coklat masak dengan kaedah "double-boil" 10.Masukkan biskut tadi kedalam mangkuk kertas dan tuang atau celup coklat masak. Taburkan sedikit badam cincang utk hiasan 11.Biarkan ia kering seketika dan sedia dimakan atau disimpan.

Rendang Daging

8:41 AM - Posted by ~ f i d ~ - 0 comments

Dah lama cari resipi macam ni..memula makan rendang masak ala macam ni last year, k roza buat..ada tanya dia dia buat macam mana, tapi lupa..so cari punya cari..jumpa resipi ni kat myresipi..si penyumbang resipi kata ni rendang cara org pahang, ye la kot..saya ni pahang pun x pernah sampai heheheh

senang sebab semua main lebur jek sekali..

I don't have kunyit hidup and daun kunyit, so x letak la..

Bahan-bahan ( 5-6 orang makan )

1 kg daging lembu (daging batang pinang)
*1 biji bawang besar
* 3 ulas bawang putih
* 2 cm halia
* 2 cm lengkuas
* 2 cm kunyit hidup
* 2 batang serai (* dikisar)
3 sudu besar cili kering kisar
1 paket santan serbuk / 200ml santan pekat (nak lebihkan santan pn blh)
2 sudu besar kerisik
1 keping asam gelugur
Daun kunyit (diracik halus)
gula & garam secukup rasa

Cara-cara

1.Gaul daging dengan bahan2 kisar & masukkan dalam kuali. Masak hingga daging hampir empuk.

2.Masukkan santan, kerisik, asam keping & daun kunyit. Masak lagi hingga daging benar2 lembut. Tambah air sedikit sekiranya daging masih tak lembut lagi.

3.Masukkan garam & gula secukup rasa. Kecilkan api dan biarkan kering.

4.* Kalau suka rendang tu basah2 skit jgn masak smpi kering sgt ok.

Sedap la bg tekak den ni.. :)

Burger Malaysia

10:00 PM - Posted by ~ f i d ~ - 0 comments

On Saturday 29th of August 2009, WUMA organized a 'buka puasa' event. It was very succesful. Great turn out and the food were superb. Kudos to WUMA and those involved in helping to organized the events and the cooks.
Lots of people brought their homemade kuihs to share. Unfortunately I did not have the opportunity to sample most of the kuihs as I was busy chasing after Aliya. She loves the stairs!!

I brought along some cucur badak and burger malaysia. The cucur badak was my 1st attempt.

I have made burger malaysia before. I am sure there is a 'proper' recipe for the bun but I always used my donut recipe for the bun (not the one with shortening because that produces slightly different texture). Some of my friends had asked for the recipe. So I thought I will post it here

Bahan-bahan:

200g tepung roti (high protein flour)
20g gula
1/2 sudu kecil garam
1 sudu kecil dry yeast
140ml susu segar (or plain water + milk powder)
20g butter
minyak masak untuk menggoreng

I used my bread maker to knead the dough, then divided them into portions, then deep fried in hot oil.
I intended to make mini burger, so that more people can have the chance to sample it but I forgot that the dough will expand when fried, so my buns ended up rather huge! LOL

As for the sambal ikan bilis, this is how I normally make my sambal

Ingredients:

Dried chilli -blend
Onions - Chopped
Udang kering -blend (agak2 la, sikit saja, dalam sesudu dua)
air asam jawa
garam/gula secukup rasa
ikan bilis

(note - I chopped my onions using my el cheapo kambrook hand mixer chopper attachment-I don't like to blend my onions nanti habis merecik2 bila nak tumis plus I like the texture of the chopped onions better (added bulk) and I don't use garlic in my sambal tumis)

Tumis chilli, onions and udang kering sampai betul2 garing, kemudian tambah air asam jawa, air jika perlu, masukkan ikan bilis dan garam + gula secukup rasa

Normally kalau makan dgn nasik lemak, I fry the ikan bilis separately, but for this purpose, I do not fry the ikan bilis

To assemble the burger:

Make a slit in the bun, jgn kasik putus if possible, letak hirisan timun, then letak sambal..

Siap

Enjoy

Gambar kredit to Fauzi who took the picture during the event

Char Kuey Teow

11:30 AM - Posted by wanwarlock - 0 comments

Ini resipi char kuey teow yang saya rasa memang rasa macam yang orang dok jual kat Malaysia. Secretnya adalah paste yang membuatkannya jadi char kuey teow. Sebelum ni banyak resipi yang telah dicuba, tapi tak menjadi. Resipi dari myresipi.com, copy & paste saja.

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

UTK PASTE- Rebus udang dgn air. Bila udang hampir masak, angkat udang dan ditoskan airnya. Air rebusan jgn buang....
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.
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.
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.
**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......

Kuih cucur badak

3:28 PM - Posted by ~ f i d ~ - 0 comments

Bahan-Bahan:

600 gm keledek
2 cawan tepung gandum
minyak secukupnya

Bahan inti:

½ biji kelapa parut (I use dessicated coconut)
3 sudu besar udang kering
8 ulas bawang merah
3 batang serai 10 biji cili kering
½ sudu teh ketumbar
¼ sudu teh jintan manis
¼ sudu teh jintan putih
¼ sudu teh kunyit
minyak masak
garam
gula
2 cawan air

Cara membuatnya

Untuk inti, cili kering, ketumbar, jintan manis, jintan putih, serai, bawang merah, kunyit dan udang dikisar lumat. Panaskan sedikit minyak di dalam kuali kemudian tumiskan bahan-bahan yang dimesin ini hingga kekuningan. Kemudian masukkan kelapa parut, air dan sedikit garam dan gula. Kacau hingga sebati. Setelah masak, angkat dan sejukkan.

Untuk kulitnya, rebus keledek hingga empuk. Setelah masak, angkat dan tuskan. Buang kulitnya dan lecek hingga lumat. Masukkan tepung dan uli hingga sebati. ambil sejemput adunan dan leperkan. Masukkan inti di tengahnya dan tutup kembali adunan tadi. Buat sehingga selesai. Panaskan minyak di dalam kuali dan goreng cucur badak hingga berwarna coklat muda. Setelah itu, angkat dan hidangkan.

Diambil daripada "http://ms.wikipedia.org/wiki/Kuih_cucur_badak"

Another recipe from myresipi.com

Bahan-bahan ( anggaran 16 biji )

500 gm ubi keledek ( kalau color merah lagi sedap)
3/4 cawan tepung gandum
1/4 cawan tepung kanji
bahan2 untuk inti
1/3 biji kelapa parut
1 btg serai
2 sudu besar udang kering
3 tangkai cili kering
sebiji bawang besar dan 2 ulas bawang putih
sedikit air asam jawa dan 1 sudu gula
garam secukupnya

Cara-cara

rebus ubi sampai empuk, angkat dan tos kan, terus lecek2 kan ubi tu masa tengah panas
lepas dah sejuk boleh letak tepung dan gaul2 rata.

ambik sedikit doh dan buat bulat2, kemudian leperkan pada tapak tangan dan isi inti. lepas tu bulat2 kan kasi cantik.letak kueh yg dah siap atas dulang yg telah ditaburkan dengan tepung utk elak kan dia melekat bila diangkat nanti.

selepas siap, goreng kueh dengan api sederhana. selalu balik2 kan kueh agar kueh masak sekata. bila kekuningan boleh lah diangkat.

cara buat inti

cili kering, bawang besar dan putih, udang kering, serai hendaklah dikisar halus.

campurkan kelapa dengan bahan kisar, sedikit perahan air asam jawa, gula dan garam secukupnya. gaul sebati dan goreng dalam kuali tanpa minyak hingga inti masak.

nota: jgn risau kalau doh tu rasa melekat2, takyah tambah tepung.memang doh tu akan melekat sikit masa kita nak bulat2kan kueh.

My variation:

I always have a disaster every time buat kuih pakai kumara ni. Org NZ panggil ubi keledek ni kumara. Memula beli kumara kat new world waktu bawak aiman pi library. Ada 3 jenis kumara, teringat2 kak roza pernah kata, kalau nk buat kuih, beli jenis xyz, sebab dia x lembik...huwaaaaa x igt la pulak, dia kata jenis apa, so beli la yg paling mahal sekali, orange kumara..konon2 nak yg terbaik la..

Balik, rebus x buang kulit sebab igt kalau buang kulit nanti air masuk dalam isi, lembik

Tapi yg silapnya, x potong lgsg,tauk sektul besaq tu dalam piuk, so sementara nak masak yg tengah tu, yg luaqnya dah lembik sgt2 la..bila lecek, jenuh tambah tepung hu3, mmg x dak harapan la

Tapi dah sebab azam jugak nak buat, plus inti dah buat satu kuali, malam tu lepas balik dari bowling tournament, singgah countdown, beli pulak gold kumara, sebab rasa2 yg ni yg k roza kata bagus. So pagi2 ahad, belek2 la myresipi.com, dah.. jumpa resipi yg pakai tepung kanji tu pulak..teringat la pulak time buat kepok lekor baru2 ni, ira kata tepung kanji tu, sama ngn tapioca flour, dah abis plak kat umah, abis waktu buat kepok leko baru ni la..so lepas aliya tdoq, ajak aiman jalan kaki pi kedai dekat ni nak cari arrowroot flour.

Sebab apa arrowroot pulak dah?? kata nak cari tapioca, well, waktu pi moshim aritu, org kat moshim tu kata arrowroot= tapioca, bila pi kedai dekat umah ni pulak, dia label satu balang ni, arrowroot/corn flour.....laaaaaa pulak dahhh..pi la tanya org tu, dia kata arrowroot/corn flour/tapioca semua benda yg sama ...aduhhh pening acikkk...

So sebab azam nak buat ni, beli la sikit, tawakal saja la..

Sambil2 tu top up la brg umah yg dah abih sikit, beli fish sauce, garlic, kacang dhal sikit, aiman nak cookies, beli sumi jelly manis, bila nak bayaq..total $14.++, ok la tu, murah sajer..swipe kat eftpos, declined..aikk..kot kad tu rosak kot..swipe plak debit card..huk2..declined jugak..cash x dak..so terpaksa la tinggai brg2 kat situ, bagitau pakcik tu nanti husband saya mai bayaq sambil buat muka tebal gila hahhahahah..

Balik2 bila tgk account, rupa2nya duit tinggai $13.47 hahhahahhaha..patut la declined..dah agak dah..sebab baru2 ni gatai pi transfer byk sgt masuk lam raboplus. Igt sebab gaji nak masuk dah ari rabu ni..cukup la yg ada lam account tu setakat nak belanja sari dua ni..dah tau pi transfer byk, dok soping online x hengat jugak hik2..dah tu lupa yg bil letrik kuaq 30 hb, tu yg jadi x cukup tu..ni yg rasa nak apply kedit kad ni muahhaha..berguna untuk saat2 macam ni..

anyway..

berbalik kepada cerita coq badak kita..setelah incik hubby pi ambik (bayaq ) barang2 iteww..boleh la start buat kuih he3 Kali ni x berani dah rebus, takut terlembik lagi, dapat idea lain pulak, nak try experiment, so potong la ubi2 tu into cubes 2-3 inches each, lepas tu buh lam mangkuk, masuk microwave sampai lembut..memang cantikla... x lembik lgsg. Nak bentuk bulat2 pun senang sgt..Maka jadi la coq badak ku...Lepas ni boleh la try buat kuih yg guna kumara macam coq keria and cek mek molek tu pulak..

Tapi tu la..taktau la yg beli tu tepung apa, arrowroot?? tapioca?? corn flour??

website ni kata, semua tepung2 tu kegunaan dia mmg la to thicken the gravy, tapi ada subtle variation..taram saja la... len kali pi kedai kat grey street tu baru cari tapioca yg ada proper label, ni beli yg dok lam balang saja..

Macam mana pun ku gumbira sebab coq badak ku menjadi..

Dok msia dulu x pandang pun coq badak ni hik3..la baru kalu nak belajaq buat..

Kuih frozen

5:02 PM - Posted by ~ f i d ~ - 0 comments

Dah nak dekat puasa dah. Bila time puasa mesti rasa nak makan kuih, kat sini mana nak boleh beli macam kat malaysia.Kena la buat. Sure x dan bila balik kerja baru nak buat.

I really should be organize and belajar buat a few kuihs that I can freeze

Thinking of making some karipap and cucur badak that I can freeze, then buat some mini murtabak and samosas/spring rolls..

Balik kerja boleh goreng saja..

Potato Soup ala KFC

8:32 AM - Posted by ~ f i d ~ - 0 comments

I've made this soup several times before. Love it. Very simple. If like me, you love KFC whipped potato and the gravy, try it!

I've been off sick 3 days in a row today..just craving for some soup, had to spend a few mins digging out this recipe posted by Darny of TNN, thanks heaps

Direct copy paste from her post :)

spuds. chopped into cubes
oil
chicken stock (can use vegie stock If you are vegetarian but it won't taste like KFC ones I guess)
a handful or more lentils (the quick cook red ones are good)

fry spuds, add chicken stock and lentils (and boiling water if using powdered stuff)

boil/ simmer till spuds fall apart, stick blend/ food process/ sieve/ mash and season to taste - lots of black pepper gives it that kfc bite.

optional extras - chopped parsley as garnish onions or leaks fried before frying spuds

you can also use pumpkin or kumera and less potatoes for a different taste -I'm not a big fan of pumkin or kumara, so not sure if I will try this

Hamburger steaks

3:01 PM - Posted by ~ f i d ~ - 0 comments

I am very please with this recipe..I always wonder why my homemade burger nerver tasted like the shop bought ones. I thought the secret ingredients lie in the nasty stuff that they put in it, but it is musch simpler than that, onion soup mix and ketchup!!! Someone mentioned on TNN that she put some ketchup in her hamburger mix, and I thoght..what?? will it work..until I try this recipe from my Edmond's book. TRy it, if like me, you like the typical stall like hamburger, you'll love this

500g lean beef mince -I sometimes used the higher fat version
32g packet onion soup mix (I use packet mix -any brand)
1/2 cup soft breadcrumbs (can use more if you want to strecth your mince further)
1/4 cup tomato sauce/ketchup
black pepper and salt to taste
1 egg lightly beaten

Mix all the above till combine, shape into patties, either shallow fry or brush with oil and grill

This recipe serves 6, but I usually only use approx 300-400g mince, enough for 4 of us, my kids are still small, so I only make small patties for them :)

Mee goreng mamak

10:06 PM - Posted by ~ f i d ~ - 0 comments

Lama nya x update blog ni..busy hu3

Ni resipi from k liza, selalu buat, tapi everytime nak buat mesti kena korek2 kat FP k liza

Sedap..ok la bagi kami2 yg dok jauh x merasa mee mamak ori he3. My husband suka. One thing, x jumpa lagi resipi, cucur yg rangup yg mamak dok buh lam mee and pasembor tu, dah uba resipi Puan Norzailina Nordin tu byk kali tapi x berapa jadi..

MEE GORENG MAMAK

Bahan

500 gm mee kuning
100 gm daging
100 gm fish cake
100 gm fish ball
4 keping kueh cucur udang
1 cawan taugeh
1 mangkuk sawi [potong kecil]
3 sudu cili mesin.~~ nak pedas bubuhlah lebih, x mo pedas, buh sikit
1 sudu rempah kari
3 sudu kicap pekat
2 sudu minyak masak
1 labu bawang besar [cincang halus]
3 biji telur ayam
3 biji cili hijau [hiris nipis]

Cara.
1. Panaskan minyak. Masukkan bawang dan cili & rempah dan biarkan garing dan wangi.
2. Masukkan daging dan kacau rata.
3. Masukkan fish cake, fish ball dan kueh cucur udang. Biar sebentar.
4. Masukkan kicap dan mee. Kacau rata.
5. Masukkan taugeh dan sawi.
6. Ketepikan mee dan pecahkan telur di tengah-tengah kuali.
7. Biarkan telur tu masak sikit barulah dikacau dan gaul rata.
8. Masakkan mee agak kering.
9. Hidangkan dalam pinggan leper dan hiaskan.

Daging masak merah

9:26 AM - Posted by ~ f i d ~ - 0 comments

Original recipe from myresipi.com

Thank you to the original poster. I rarely use the colouring.

1/2 kilo daging dipotong nipis n direbus dengan pewarna merah sehingga lembut
1 bijik bawang besar dimayang
1 bijik cili capsicum hijau
1 cm halia
2 ulas bawang putih
2 sudu besar sos cili, 2 s/b sos tomato n 2 s/b sos tiram.. klu suka bleh lebih2 kan ikut citarasa
garam secukup rase...

Cara-cara

Tumiskan bawang besau.. bawang putih n halia sehingga kekuningan
Masukkan sos cili, sos tomato n sos tiram... klu kering taruk air skit... klu suka berkuah bleh taruk banyak skit... tapi jangan banyak ngat...
Masukkan garam.. serbuk perasa klu suka bleh letak.. tapi saya tak letak sbb tak elok lah....
Masukkan daging rebus tadi.. masak hingga sebati..
Masukkan cili capsicum hijau tadi.. klu nak letak.. bleh masukkan kacang buncis.. daun sup n daun bawang..
Bleh makan ngan nasik putih.. atau jadikkan lauk nasi goreng USA

Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze

7:36 PM - Posted by ~ f i d ~ - 1 comments

My DH was watching the FoodTV channel last night and watched Bobby Flay's "Boy Meets Grill". Bobby was cooking some Indian bbq and DH thought this is really nice. So he searched the net for this recipe & found it on the Food Network website.

We tried this today with chicken wings. Our maple syrup was poured on our carpet 2 weeks ago by our DS, so we replaced maple syrup with honey. However, we were like, maple syrup? In Indian cooking? We also just used plain old canola oil.

On the show, Bobby lightly fried the chicken to make the skin crispy and then put it in the oven. Since we used wings, we just popped them in the oven after seasoning with the garam masala/pepper/salt. All in all, nice recipe, but maybe not authentic Indian but maybe Indian fusion?

Cook Time: 30 min

Level: Easy

Yield: 4 servings

Ingredients

4 cornish hens, washed and patted dry
Salt
6 tablespoons garam masala
Maple-Tamarind Glaze, recipe follows

Directions

Preheat oven to 425 degrees F.

Season entire hen with salt, including the cavity. Push the wings back and rub the garam masala over the entire hen. Place on a lightly oiled baking rack set over a baking sheet and bake for 15 minutes. Brush with some of the glaze and reduce the heat to 375 degrees F and continue baking until just cooked through, about 10 to 15 minutes longer or until a thermometer inserted into the thickest part of the leg registers 160 degrees F. Remove from the oven, brush with the remaining glaze, and let rest 5 minutes before serving. Alternatively, you can sear the hens in an oven-safe saute pan over medium-high heat and then transfer pan to the oven to finish cooking.

Maple-Tamarind Glaze:

2 tablespoons canola oil

2 shallots, finely chopped

1 tablespoon minced or grated fresh ginger

1/4 teaspoon red chili flakes

1/2 cup homemade chicken stock

1 teaspoon black peppercorns

1 cup pure maple syrup

1 tablespoon tamarind paste

Salt and freshly ground black pepper

Heat oil in a medium saucepan over medium heat. Add shallots and ginger and cook until soft. Add red chili flakes and cook for 30 seconds. Stir in chicken stock and peppercorns and cook until reduced by half. Whisk in maple syrup and tamarind paste and cook for 15 minutes or until slightly thickened, stirring occasionally. Remove from the heat and let cool to room temperature before using.

Chewy Chocolate Cookies

9:50 AM - Posted by ~ f i d ~ - 1 comments

This recipe is off allrecipes.com. I've been looking for a nice chewy chocolate cookie recipe for a long time. My family loves them especially DH. When we used to live in Ireland, we would our 'fix' at the cookie shop, forgot it's name though, really yummy!!

Some reviewers recommend putting in an extra 1 cup of flour, but I just left the recipe as is and used dark chocolate chips & put in a bit of raisins to finish them off.

INGREDIENTS
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.

3.Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

Makes 4 dozen

footnote: I know I'm not meant to mix metric and US measurement, but I hate having to measure butter using cups and can't be bothered to weigh my flour/sugar etc, so I normally weigh my butter and use the cup for everythingelse

2 cups of butter is roughly 285g

Good Old Fashioned Pancakes

1:57 PM - Posted by ~ f i d ~ - 2 comments

This is a pancake recipe I tried. Simple and delicious especially with maple syrup! Recipe taken from allrecipes.com. Nice & fluffy. I didn't seive the flour though, everybody wanted breakfast quickly!

Good old fashioned pancakes, picture taken from allrecipes.com

Good old fashioned pancakes, picture taken from allrecipes.com

INGREDIENTS (Makes 8)

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Hearty beef casserole

1:25 PM - Posted by ~ f i d ~ - 1 comments

Hearty beef casserole

Alison Holst's

750g beef stewing steak
2 sliced onions
2 sliced carrots
2 sliced celery
1 can chopped tomatoes
1 tsp oregano
1tsp soy sauce
2T sherry
1tsp instant beef stock
1Tbsp brown sugar

Brown the meat. Dump everything in the slow cooker

Chocolate Cake Recipes

11:01 PM - Posted by ~ f i d ~ - 1 comments

Today is my DD's 1st birthday. We bought her a small chocolate mud cake from the cake kitchen and the cake was just PERFECT!!. There is a slice left in the fridge and I am trying to resist myself from polishing it off. MUch better than the cheesecake shop's mud cake IMO.

So I was browsing around, looking for a good recipe to try.

What I like about the cake kitchen's chocolate mud cake are :

It is a rich chocolatey cake
The cake is moist and just melt in your mouth
It is not too sweet, just nice
It is dense and not spongey

I found a few recipes on TNN. Will try and give it a go sometimes.

Annabel Langbein's One Step Chocolate Cake

Ingredients:

2 cups sugar
2 large eggs
1 cup milk or unsweetened yoghurt
¾ cup premium quality cocoa powder
200g (7oz) butter, softened
2 tsp baking soda
1 ½ tsp vanilla extract
¼ tsp salt
3 cups self-raising flour
1 cup boiling hot coffee

Optional ganache topping:

250g (8oz) chocolate
1 cup cream

Method:

Heat oven to 160 degrees C (375 F) and line a 30cm (12 inch) round tin with baking paper.

Place all ingredients in the bowl of a food processor and blitz until combined (or place ingredients in a mixing bowl and beat with an electric beater).

Pour mixture into prepared tin and smooth the top.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in tin.

Place in a sealed container or freeze if not using at once.

To make ganache, melt chocolate and cream over low heat in a pot or microwave for 1½-2 minutes, stirring every 30 seconds until chocolate is fully melted and mixture is creamy. Either drizzle from a spoon over cake or cool ganache until it is firm enough to spread and cover cake

Chocolate cake (make a huge cake -suitable for birthday cake, can be halved)

2 cups sugar
2 eggs
1 cup yoghurt
3/4 cup cocoa
200g butter '
2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
3 cups self raising flour
1 cup coffee (1tsp instant in water)

Mix the dry ingredients in a bowl, then melt the butter, add eggs and yoghurt then mix all together. Bake @ 160 for 1 hour

Crazy Chocolate Cake (Dairy and egg free -apparently moist and yummy)

2C flour
1.5 C sugar
1C cocoa
1/4 t salt
1t b.powder
1t b.soda

Mix dry ingred together then add:

1/2c white vinegar
1/2 c oil
2 c coldwater
1.5t vanilla essence

It is a runny mixture!
40min at 180 Eggless and dairy free.

CHOCOLATE MUD CAKE (vegan)

125g (4 ounces) soft margarine
1 cup castor sugar (or you can use a sugar alternative if preferred)
1 teaspoon (5ml) vanilla essence
1/2 cup cocoa
1/2 cup hot water
2 teaspoons (10ml) fresh lemon juice
1 cup soya milk
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda

1. Cream margarine, sugar and vanilla until light and fluffy. Blend the cocoa in the hot water and gradually add to the marg/sugar mixture.
2. add the lemon juice to the milk to sour it.
3. Sift the flour, baking powder, bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.
4. spoon the cake mixture into greased and floured 8" cake pan and bake in a moderate oven (180 deg. C) for 30-40 minutes or until the top springs back when lightly pressed.

Baked New York-Style Cheesecake

6:46 PM - Posted by ~ f i d ~ - 0 comments

I remember fondly my favourite baked american style cheesecake from Sainsbury's. I haven't been able to find anything like that since.

From the picture, this recipe looks pretty similar. SO it is on my to do list.I was browsing the magazine on my night shift and found this recipe. It was aaaagessssss ago, can't remember the name of the mag.

serves 12-16

200g sweet shortcrust pastry
500g cream cheese (room temp)
1C sugar
1C sour cream
2t vanilla extract
4 large eggs
1/4C cream -lightly whipped

1) Pre heat oven to 180C. Grease a 22cm springform cake tin

2) Roll out pastry to 4mm thick and use to line base of tine

3) Prick pastry all over, then chill well. Bake for 10 mins, remove to cool

4) Reduce the oven heat to 150C

5) In a bowl, beat the cream cheese and sugar untill smooth and fluffy. Add sour cream and vanilla and beat gently to combine

6) Gently beat in the flour, then beat in eggs one at a time ( be careful not to overbeat at this stage)

7) Pour the cheesecake mixture over pastry base. Bake for one hour and 15 mins or untill filling is just set. Cool in the tin before carefully removing

8) Spread whipped cream over the surface of the cake to decorate. SLice to serve

Tip- Use a hot, slightly wet knife to cleanly slice cheesecakes

Cornflakes cookies

6:33 PM - Posted by ~ f i d ~ - 0 comments

I was tidying up our messy drawer yesterday and found this recipe on a piece of scrap paper, must be from the last time I made this recipe during Eid. I got this recipe from CARI. If I remember it correctly, the poster said she got this recipe from Majalah RASA. What I like about the recipe is the corflakes turns out crunchy. Must use good quality cornflakes like Kellogs though. One thing I found, the batch of cookies that I made using butter bought in New Zealand is more buttery, too buttery in fact.I made the cookies when we were living in Dublin, and they were fine. So I must try and use 50/50, margarine and butter and see if I can tone down the buttery taste a bit.

180g flour
150g butter
80g icing sugar
50g cornflour
1 egg yolk
80g cornflakes -broken into small pieces -I use my pestle & mortar to do the job
1/2t baking powder

Cream butter and sugar
Add egg yolk, continue to beat the mixture
Add cornflour
Then add the flour, small amount at a time

I shaped the dough mixture into tiny balls and put them in paper cups, but you can do it anyway you like

Baked in preheated oven.

I can't remember how hot the oven should be, but the same as baking other raya goodies :)

Sticky date pudding

7:30 PM - Posted by ~ f i d ~ - 0 comments

I think sticky toffee/date pudding is the same thing. It's not one of my fav, in fact I think I don't like it. But it is my DH's fav. I remember when we lived in the UK, he will buy the ready made one everytime we went grocery shopping.

We had 2 kilos (yes, TWO kilos) of dates that somebody had kindly brought to our house when we have our 'open house'

So I should try and make the pudding one day to use up the dates.

Original recipe by Simon Holst, got the recipe from here

For 6 individual (or one 23cm square) pudding/s:

1 cup (about 175g) pitted dates, chopped
1 cup hot water
50g butter
1 cup self-raising flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
3/4 cup lightly packed brown sugar
2 large (size 7) eggs

Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high power (100%) for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.

Sift the flour, baking soda and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.
Divide the mixture between 6 large non-stick sprayed or oiled muffin pans, or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)

Serve warm topped with the sauce below.

Butterscotch Sauce

3/4 cup sour cream
3/4 cup brown sugar
2 tablespoon orange liqueur or grated rind of 1/2 an orange

Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)

Note: Each large muffin tin holds about 1 cup of mixture. Use other containers, like ramekins, if preferred.

Kheema & Puri

4:12 PM - Posted by ~ f i d ~ - 0 comments

We haven't done our groceries shopping for weeks now, I am running out of stuff to cook, so today I decided to make some kheema. My DS loves mopping up the curry with nan bread, but we've eaten lots of 'yeasty' based food lately, so I thought I'd make some puris instead.

Both recipes are from my Classic 1000 recipes -my indian food bible :)

Puri (makes 8)

2C plain flour
salt
water

mix all the ingredients,knead until not sticky. Divide the dough into 8 small balls. Then roll each ball into thin circles.Fry in hot oil, one at a time.I like to let the dough rest for a bit before I roll the puri. 1/2 hr should sufficed. I found that it is much easier to roll the dough if I let it rest for a bit. It is best eaten straight away

Potato kheema matar (serves 4)

A)
2T oil

B)
1 onion
4 cloves garlic
1/2 inch ginger
1 green chilli (more if you want yours spicy)

C)
1/2t turmeric
1t ground coriander
1t ground cumin
1t garam masala
900g mince (lamb/beef)
3 potatoes -diced
salt
1 tomato-diced
225g peas
2T fresh coriander

The original recipe says ingredients B should be finely chopped, but the lazy me just dry processed everything in my food processor :)

Heat the oil, fry ingredients B till all is browned

Add ingredients C, fry for 1 min.

Add meat, salt & tomato

Cover and simmer for 20mins

Add water if necessary

Stir in peas & coriander, simmer for 5 mins

Serve

I didn't put the peas because my DH and kids didn't like it. Today I added some grated courgette because I have some left over in the fridge that needs to be used up, so you could add other veges if you like, just experiment and see what will work

Home made yoghurt

9:18 PM - Posted by ~ f i d ~ - 0 comments

I normally buy the sachet and use the whole sachet, but this recipe calls for just 2T, just takes slightly longer to finish as there is less starter there

1 & 1/3 cup full fat milk powder ( i havent had luck using skim milk)
1/3 cup sugar ( optional)
tsp vanilla (optional)
2T yogurt mix (powder)

just add water and make as you would with a whole pack of easi**. Keep the left over easi** in the fridge or freezer. As a yoghart starter you can freeze some of your yoghart in icecubes and use 2 or 3 each time you make a new batch of yoghart instead of easi** starter.

Chocolate cheesecake brownies

3:05 PM - Posted by ~ f i d ~ - 0 comments

I was browsing CARI today and found an old recipe of mine, I've baked a lot of this brownie since posting the recipe. LOve it!

Chocolate Cheesecake Brownies

Ingredients

For the Cheseecake mixture

1 biji telur

225g full fat cream cheese

50g caster sugar

1tsp vanilla essence

For the brownie mixture

115g dark (bittersweet) chocolate, minimum 70% cocoa solids

115g unsalted butter

150g light muscovado sugar

2 eggs (beaten)

50g tepung gandum

Cara2

1-Preheat oven, 160 C

2-Untuk cheesecake mixture, pukul telur sampai kembang, masukkan cheese, caster sugar and vanilla, pukul sampai sebati, ketepikan

3-Untuk brownie mixture, cairkan butter dan coklat (boleh guna kaedah double boil /guna microwave) Kacau adunan butter cair and coklat sampai sebati, tambah gula, kacau sehingga sebati, masukkan telur yg di pukul, sedikit demi sedikit, pukul sehingga sebati, akhir sekali masukkan tepung, kacau hingga sebati.

4-Lapikkan tin kek (20cm/8 inci) dengan kertas minyak, tuangkan 2/3 adunan brownie, kemudian tuangkan adunan cheese di atasnya, akhir sekali, tuangkan baki adunan brownie tadi. Kacau2 kan adunan sedikit dgn garfu, tapi jgn sampai bercantum.

5-Bakar selama 30-35 mins atau sehinnga masak tgh.6-Biarkan sejuk di dalam tin, baru boleh potong.

After bakar

Before bakar

Chocolate Brownies

2:59 PM - Posted by ~ f i d ~ - 0 comments

by:1mas2ra (CARI) -Chewy gooey choc brownies

250g butter - potong kecik

400g chocolate - potong kecik

6 eggs

340g brown sugar

2tsp esen vanilla

20g chocolate emulco

80g tepung gandum

60g cocoa powder'

140g kacang walnut/pecan/almond/macadamia (optional)-toastkan

1. Panaskan oven suhu 160C. Sediakan dan alas tray 11X11.

2. Double boil butter dan chocolate hingga cair, ketepikan biar suam sikit.

3. Masukkan telur, gula, esen dan chocolate emulco dalam satu mangkuk, guna hand whisk , kacau hingga gula cair.

4. Tuang adunan butter dan coklat tadi kedalam mangkuk dan gaul rata.

5. Ayak tepung gandum dan cocoa powder, jika bubuh kacang, masukkan dan gaul. Tuang tepung kedalam mangkuk diatas, gaul hingga rata. Jangan gaul terlalu lama.

6. Tuang dalam tray dan bakar 160C/50 minit-1jam (bergantung pd oven).

7. Bila masak, biarkan dalam tray hingga sejuk. Lebih sedap kalau disimpan semalaman.

8. Sedap dimakan sama ada begitu shj atau bubuh ganache atau dgn icecream atau dgn sos kastad…

JandC standard bread recipe

4:36 PM - Posted by ~ f i d ~ - 0 comments

750g Fruit loaf:

290mls warm/hot water
2T oil 1t salt
2T brown sugar
470g flour
2 t cinnamon
3t yeast

Add 3/4 cup mixed fruit (i just use sultanas) just after yeast has been mixed in (5mins).

Bread maker (BM):750g fruit/sweet setting

50/50 loaf:

400mls warm/hot water
2T oil
2t salt
2T sugar
300g white flour
300g wholemeal flour
20g kibbled rye
3t yeast

BM-1kg Wheat setting

Hot cross buns

240mls hot water
2T brown sugar
1/2t salt
1T oil
1 egg
500g flour
1T cinnamon
3/4C mixed fruit
1T yeast Dough setting.

Shape into 12, rise for 1+hrs, put crosses on top made with flour/water mix and bake at 180deg till golden.

Oatmeal bread

290mls warm/hot water
1/4 cup honey
2T oil
480g white flour
200g rolled oats
1 1/2t salt
2 3/4t yeast

Sweet setting, 750g loaf.

Pizza dough:

4tsp yeast
450g white flour
1tsp sugar
2Tbsp olive oil
1tsp salt 220ml water

Put all ingredients into breadmaker, set to dough cycle. Once finished, place in a greased bowl in the fridge to rest. Shape dough (makes 2 pizzas), rest at room temperature a further 10 mins.

Add toppings, bake 220 dgrs C 15-20 mins It does make 2 HUGE pizza's but you can halve the amounts

Cakoi

6:27 PM - Posted by ~ f i d ~ - 1 comments

Original recipe & picture by mamafami

I've been looking for a good cakoi recipe that doesn't use alum and ammonia. 1st I don't actually know where to get those things from, 2nd - ammonia (?? lye water) is actually banned from human consumption in most countries

I am going to try this recipe without condensed milk next time because we don't use condensed milk, so to buy a condensed milk just for this recipe is a bit OTT. As it is, this recipe produces nice Cakoi though. Thanks mamafami for another fantabulous recipe

Ingredients :

400 g flour

1 cup water

1 tablespoon margarine ~ melted

1 teaspoon salt

3 tablespoons sugar

1 tablespoon condensed milk

1 egg yolk

2 teaspoon dry instant yeast

1/2 teaspoon bicarbonate of soda

oil for frying

Method :

1. Mix water, margarine, salt, sugar, condensed milk, egg yolk, yeast and bicarbonate of soda in a bowl. Stir well.

2. Add in flour, bit by bit till dough can be kneaded.

3. Knead till smooth and not sticky. Dough must be soft. Leave for half an hour, covered with damp cloth. But I prefer to wrap the container with the dough in a clean plastic bag.

4. Roll thin (+- 1/2 cm), if possible into a rectangle shape.

5. Cut to about 1 inch strips.

6. Dip a skewer into water and press a line on the strips.

7. Place one strip on top of the other, the lines to meet.

8. Heat oil. Stretch the strips slightly before putting in the oil

9. Fry till golden brown.

As usual, my BM version, dump everything in the bread maker, pizza setting and off it goes. Once completed, canai, bentuk as per the above instruction. This recipe makes quite a lot, we couldn't finished it in one sitting, so I shaped the cakoi, keep it the fridge and fry it the next morning. Te dough does rise a bit in the fridge but was still ok. Not sure if I can halve the recipe next time since it uses 1 egg yolk, how does one halve egg yolk LOL?

Roti Boy (Mexican Buns)

2:59 PM - Posted by ~ f i d ~ - 0 comments

Bahan untuk Inti

100 gram mentega bergaram, dilembutkan
1/4 sudu teh esen vanilla
35 gram gula perang

Bahan untuk Topping

100 gram mentega, dilembutkan
80 gram gula aising, diayak
2 biji telur, dipukul sedikit
3 sudu makan NESCAFE dicampurkan dengan 2 sudu besar air
secubit serbuk kayu manis, boleh dicampur kedalam esen kopi
100 gram tepung serbaguna, diayak

Bahan untuk Doh Manis

500 gram tepung roti, diayak
20 gram tepung susu, diayak
75 gram gula kaster
1 sudu teh garam
1 1/2 sudu teh yis segera
1 biji telur, dipukul sedikit
270 gram (270 ml) air atau susu segar (kalau sudah menggunakan susu tepung jangan guna susu tapi gunakan air)
60 gram mentega, dilembutkan

Cara untuk Intinya

Pukul mentega dalam mixer pada kelajuan sederhana selama 3 minit. Masukkan esen vanilla dan gula perang dan pukul hingga sebati. Tuangkan adunan kedalam mangkuk dan bekukan dalam peti sejuk. Bahagikan adunan inti kepada 10 gram dan bulatkan dan simpan dalam peti sejuk sehingga sedia untuk digunakan.

Cara untuk Topping

Pukul mentega dan gula aising pada kelajuan sederhana selama 5 minit sehingga adunan ringan dan gebu. Masukkan telur sedikit demi sedikit. Masukkan esen kopi. Masukkan tepung dan putar pada kelajuan perlahan sehingga semuanya sebati. Masukkan kedalam piping bag dan sejukkan dalam peti sejuk sehingga sedia untuk digunakan.

Cara untuk Doh Manis

Campurkan tepung yang telah diayak, gula kaster dan garam didalam mixer dan putar pada kelajuan perlahan selama 1 minit. Masukkan yis, telur dan air. Putar selama 1 minit pada kelajuan perlahan dan kemudian pada kelajuan sederhana selama 8 minit. Masukkan butter dan gaul hingga sebati selama 5 minit pada kelajuan sederhana sehingga adunan roti menjadi lembut dan licin. Kemudian bulatkan adunan setiap bahagian 55 gram (boleh dapat 17 bahagian). Bentukkan bulat. Tutup dengan kain lembab dan biarkan selama 10 minit.

Cara untuk membuat Roti Boy

Menggunakan telapak tangan leperkan adunan roti. Letakkan inti ditangan dan tutup dan kemaskan (mesti tutup betul kalau tidak sewaktu membakar inti akan terkeluar dan cair). Bentukkan bulat dan letakkan atas loyang pembakar yang telah disapu mentega. Ulangi untuk bulatan roti yang lain. Letakkan roti pada jarak 7.5cm diatas loyang pembakar. Ketepikan untuk diperap selama 45 minit didalam suhu suam. Pipe toppping diatas roti bentuk spiral (bulat-bulat) bermula dari tengah. Bakar pada suhu 170 darjah C selama 15-20 minit atau sehingga roti kekuningan.

picture credit to resepidiana.blogspot.com.

Honey Roasted Nuts

12:09 PM - Posted by ~ f i d ~ - 0 comments

Honey-Roasted Nuts

6 cups peanuts or any combination of pecans,almonds, cashews, walnuts or mixed nuts
1/2 cup Sue Bee Honey
1/3 cup margarine
1 tsp. cinnamon
1 tsp salt (if using unsalted nuts)

Melt together honey and margarine. Pour overnuts and mix.

Spread mixture on a cookiesheet and sprinkle with seasonings.

Bake at350 degrees for 15 to 20 minutes, stirringseveral times, until golden. Spread mixture onto waxed paper and cool completely. Breaknuts apart and store in an airtight container.

Tapi saya gantikan dgn sunflower seeds and instead of tuang mixture honey tu atas nuts, saya masukkan nuts dalam mixture honey and kacau.., lepas sebati baru la tuang dalam acuan pembakar

Inti Kacang merah

11:51 AM - Posted by ~ f i d ~ - 0 comments

Inti Kacang Merah utk Pau/Roti

BY: ninoZ

kacang merah/hitam - rendam semalaman
gula secukupnya
sedikit garam
butter/minyak sayur

guna kacang merah atau kacang hitam.. rendam dulu semalaman, then rebus dgn sedikit garam sampai kembang..pastu blendkan sampai hancur bersama dgn gula..then masukkan sket aje butter atau minyak sayuran dlm kuali/periuk..masukkan bhn blended tadi n masak dgn api perlahan sampai pekat n sedikit kental

Pisang Goreng (batter)

11:24 AM - Posted by ~ f i d ~ - 0 comments

kacang_soya:

3/4 cawan tepung gandum
1/2 cawan tepung naik sendiri
1/2 cawan tepung jagung
1 sd teh garam
1/2 sd teh serbuk kunyit
2 sd besar gula
1 sd besar minyak masak
air secukupnya (susah nak agak beh kuang 1 cawan kots)...agak2 dapat konsistensi titis (bukan cair yer)
1/2 cawan kelapa parut

Gunakan whisk, pukul seme bahan kecuali kelapa parut hingga sebati dan halus, masukkan kelapa parut dan gaul rata, sadurkan dengan pisang atau apa2 buah yg hendak digoreng....agak2 well coated tuh...kira cantik la tuh. Goreng dalam minyak panas hingga kuning keemasan...pakai resipi nih i noticed senang jer nak separate kan pisang/buah jadi sebiji2...paling suka goreng cempedak pakai batter nih...cuma jgn rendam buah lama sgt ngn batter nih...bila nak goreng jer celup...lebihan batter tu pun boleh goreng titis jadi kopok yg rangup makan ngn gula.

Diana:

75 gram tepung naik sendiri
60 gram tepung beras
1 camca besar tepung jagung
sedikit serbuk kunyit/ pewarna kuning
garam secukupnyagula secukupnya (jika mahu)
sedikit air kapur (anggaran 1 sudu kecil - jangan terlalu banyak nanti pahit)
130 ml air
3 - 5 ketul ais (jangan terlalu banyak takut adunan cair)

Cara-caranya

Satukan bahan kering didalam mangkuk. Buatkan lubang di tengahnya, tuangkan air sambil gaul hingga sebati. Bila pekat dan boleh menyalut belakang sudu, biarkan bancuhan selama 10-15 minit. Pastikan minyak untuk menggoreng banyak dan cukup panas supaya pisang digoreng menjadi keemasan dan tidak menyerap minyak. Selepas bancuhan diperab untuk 10 - 15 minit dan minyak cukup panas, masukkan anggaran 3 - 5 ketul ais dalam adunan dan celup pisang dalam bancuhan dan terus goreng. Insyallah pisang akan menjadi ranggupwalaupun telah sejuk.

AnisSuraya:

10 sudu besar tepung gandum
1 sudu besar tepung jagung
2 sudu besar tepung goreng pisang adabi
2 sudu besar minyak masak panas
air dan garam secukupnya.

campurkan semua bahan kecuali minyak panas...dah sebati dan sedang elok bancuhan tu tak cair tak pekat...masukkan lak minyak panas dalam bancuhan tu....then celup pisang dalam bancuhan tu then gorenglah dalam minyak yang dah panas tu..goreng ler sampai kekuningan..mmg rangup dan sedap...

hanieliza:

2 cawan tepung beras cap Gajah
1 biji telur
1 s/k air kapur
1 s/k kunyit serbuk
garam
air secukup pekat

alangGIRL:

2 cwn tepung beras (nak campur tpg jagung sikit pun bole)
garam
sedikit ajer gula (satu sudu teh gitu, ikut selera la, takat nak melemakkan lagi)
minyak masak
satu sudu tehair kapur
satu sudu teh..bijan (disangai supaya wangi) dalam satu atau dua sudu makan gitu
kelapa parut tuh dlm satu pertiga cawan gitu or kalau nak lebih sikit pun bole.
sedikit santan (sikit sajer dlm suku cawan gitu)
air sejuk - agak2 lah, jgn cair

Tips buat roti

11:07 AM - Posted by ~ f i d ~ - 1 comments

TEPUNG -

High Protein Flour

Tepung Roti(TR) berbeza dengan Tepung Kek(TK). Didalam kandungan TR terdapat bahan2 pelembut yang dikawal oleh KPDN & HEP, dimana pelembut ini akan membuatkan roti menjadi gebu dan lembut. Tetapi bahan tersebut kurang berkesan kerana pengguna perlu membuat penambahan bahan pelembut(Bread Improver) agar roti yang dibuat menjadi lebih berkualiti lagi.

Di dalam pasaran sekarang terdapat beberapa jenis Cap TR yang digunakan dalam industri Bakeri.

Antaranya:-

Cap Bangau- Cap Timbang* Biasa digunakan oleh kedai Bakeri (Harga pasaran RM 64/25kg)-

Cap Diamond- Cap Gunung Mas* Biasa digunakan dalam sektor perhotelan (Harga pasaran RM 66/25 kg)

Cap Kuda (Untuk pasaran Sabah, Labuan & Serawak)

*Nota : kalau buat roti guna tepung selain dari yg terdapat diatas, roti akan menjadi keras.

GULA

Gunakan gula halus atau PX sugar, kalau rajin "Blender" gula tu agar semasa membuat adunan, gula akan hancur. Jika gula tidak hancur, dough roti akan jadi mengerutu dan apabila dibakar roti akan jadi keras.

YEAST (Ibu roti)

Kebanyakan industri pengeluaran roti menggunakan Yis kering kerana senang dikawal proses pengembangan dough. Kalau guna Yis basah kena timbang 2 kali ganda berat dari Yis kering.Kalau belajar di Bakeri Ria Academy, Yis keluaran syarikat Mauri akan digunakan

BREAD IMPROVER

Digunakan untuk melembutkan dan meringankan roti.

Nama lain bagi Bread Improver adalah:
1. Bread Softner
2. Softner
3. Modular Softner
4. Magi Pro
5. S 5006. Voltex (cecair)

Untuk makluman semua, pihak pembekal akan menjual Bread Improver dengan nama yang berlainan. Jadi pengguna boleh memilih senarai nama di atas, semasa membeli Bread Improver.

MARGERINE/BUTTER/SHOURTENING

Penggunaan bahan tersebuat adalah untuk menambat ikatan struktur dalaman dough, agar menjadi roti yang berkualiti apabila dibakar. Ada beberapa perkara yang ingin saya kongsikan disini, mengenai roti jika menggunakan bahan2 tersebut:*

Margerine - kebanyakan pengusaha bakeri menggunakan margerine apabila membuat Bun dan menggunakan Shourtening untuk membuat Sandwich Bread. Jika menggunakan Margerine, pengguna tidak perlu menyapu telur pada dough sebelum dibakar, selepas dbakar, dimana Bun masih panas, sapukan Butter atau Appricot glaze, untuk mengilatkan Bun sebelum di pamerkan.

* Butter - Pastinya sedap dimakan Bun apabila resepinya menggunakan Butter, tetapi para pengusaha bakeri tidak menggunakan Butter kerana kos nya yang mahal. Anda boleh menggunakan Butter jika hasilan bakeri untuk kegunaan sendiri atau keluarga.

* Shourtening - Lemak Sayuran. Kebanyakan pengusaha bakeri menggunakannya apabila membuat roti besar seperti Potatoes Braed, Garlic Bread, Sandwich Bread atau Whole Meal Bread. Sebelum dibakar, hendaklah dough roti tersebut disapukan Telur agar hasilan nya tidak kelihatan pucat.

SUSU TEPUNG

Pengguna boleh menggunakan Susu Tepung anak seperti Dutch Lady, Lactogen dll, untuk menghasilkan Bun atau roti yang enak dimakan. Tetapi banyak pengusaha bakeri menggunakan Susu Tepung timbang dimana yang dijual pada harga murah. boleh juga menggunakan UHT Milk (Yg cair-sejuk) yang akan mengahasilkan Bun lebih sedap lagi

TELUR

Kebanyakan pengusaha bakeri menggunakan telur yang kulitnya berwarna putih. Untuk pengetahuan semua, telur jenis ini mengandungi kandungan air yang tinggi. dan dijual pada harga yg murah. Biasanya pengusaha bakeri menggunakan telur gred B, untuk membuat roti atau kek. Saya ada mengeluarkan artikel mengenai telur pada keluaran lepas (lihat "Keluaran Lalu")

AIR

Gunakan air sejuk untuk mengawal proses pengembangan dough. Jika menggunakan air yg tidak sejuk, dikhuatiri, pengguna tidak dapat mengawal pengembangan Yis kerana jika suhu yang panas, Yis akan kembang terlalu cepat, yg pada akhirnya akan menjejaskan kualiti roti.

Tips from http://cheffarid.blogspot.com/

Kung Pao Chicken

11:47 PM - Posted by ~ f i d ~ - 0 comments

Bahan A

600 gm isi ayam - potong dadu

tepung jagung

garam

- isi ayam disalutkan sedikit garam dan tepung jagung - then goreng dan toskan.

Bahan B

100 gm kacang gajus - goreng dan toskan minyak

30 gm lada kering - pilih yg lebar2 dan potong dlm 1 - 1.5 inchi panjang

2 biji bawang besar (kuning) - potong dadu besar2

4 ulas bawang putih - ditumbuk halus

2 inci halia - ditumbuk halus

1 biji lada bangala hijau- potong lebar2 sediikit

3 sdm sos tiram2 sdm cili sos

1/4 cwn airminyak tuk menumis

garam - kalau perlu

Cara

Panaskan sedikit minyak dlm kuali

Goreng lada kering hingga garing dan ketepikan

Tumis halia dan bawang putih hingga garing dan masukkan bawang besar

.Masukkan lada bangala, isi ayam dan sos tiram dan cili sos dan sedikit air.Biakan kering masukkan kacang gajus, kacau dan matikan api

Burger patties

3:58 PM - Posted by ~ f i d ~ - 0 comments

Basic recipe:

mince meat
bread crumbs/rolled oats
mince onions
worcester sauce/small amount of marmite
salt
pepper

Donut

3:53 PM - Posted by ~ f i d ~ - 0 comments

Another recipe from yani@myresipi.com

This one meant to be rangup di luar/lembut di dalam. On my to try list

Bahan-bahan ( +-16 biji )
200g tepung berprotin tinggi
50g tepung gandum
50g tepung jagung( corn starch)
30g gula
2/3 sudu kecil garam
1 sudu besar baking powder
2(6g) sudu kecil dry yeast
190ml (susu segar + 1 biji telur )
50g lemak sayur (shortening)
Minyak secukupnya untuk menggoreng

Masukkan tepung, gula, garam dan baking powder ke dalam mangkuk. Kacau sehingga rata.

Masukkan pula susu dengan telur dan juga yeast. Kacau sekejap. Kemudian masukkan lemak sayur. Uli sehingga tak melekat ditangan. Biarkan doh yang dah diuli selama 40-45 minit.

Boleh juga uli guna breadmaker atau food processor.

Canaikan doh setebal 1-1.5 cm di atas papan canai. Tutupkan dengan kain lembab. Biarkan dalam 10 minit.

Terapkan doh dengan donut cutter. Biarkan donut naik 2 kali ganda sebelum digoreng.

Black pepper sauce

3:46 PM - Posted by ~ f i d ~ - 0 comments

From myresipi.com

Bahan-bahan:

2 sudu butter
1 1/2 sudu tepung gandum
sebiji bawang besar(potong dadu)
sebiji tomato (potong dadu)
seketul kiub ayam knors
2 cawan air
sedikit kicap pekat
sedikit sos cili/sos tomato
garam dan gula secukup rasa
1 sudu lada hitam(tumbuk halus)*boleh lebihkan amaun ikut selera
tepung jagung(standby kalau x cukup pekat)

Cairkan butter dengan api kecil.

Apabila cair masukkan tepung gandum dan kacau sehingga perang

Kemudian masukkan bawang dan kacau sehingga naik bau wangi.

Masukkan kiub ayam dan kacau.

Masukkan air tadi dan kacau. Tambah sos cili(amaun ikut suka nak pedas atau tidak). Kacau hingga sebati.

Tambahkan kicap pekat sedikit demi sedikit. PERHATIAN jgn sampai hitam sgt, agak2 kecoklatan dah cukup.nanti tk cantik bile dihidang..apabila masak sos akan lebih likat dan hitam.
Masukkan tomato yang telah dipotong dadu tadi dan kacau

Tambahkan sedikit gula dan garam secukup rasa

Masukkan lada hitam yang telah ditumbuk tadi sedikit demi sedikit. Kacau hingga menggelegak.
Jika sos kurang likat, masukkan tepung jagung yang telah dibancuh dengan air sedikit demi sedikit sehingga agak-agak likat.Apabila sejuk sos akan lebih likat.

Boleh dihidangkan semasa panas.

my note : I like my sauce to be smooth, ie no bits of onions/tomatoes in it, so once it is done, I gave it a whizz with my bamix

NIce sauce

Meat Roll

1:55 PM - Posted by ~ f i d ~ - 0 comments

Recipe from myresipi

300g daging cincang
1/2 cawan sayur campur
50g cheese
1/2 biji telur
4 sudu besar breadcrum
sedikit garam, sedikit serbuk lada putih
1 sudu besar sos tomato
1 sudu besar kicap pekat

Cara-cara
Masukkan daging, garam, serbuk lada putih, breadcrum dan telur ke dalam mangkuk. Gaul sehingga sebati.

Ambik sekeping aluminum foil. Ratakan daging tadi ke atas aluminum foil tersebut.

Letakkan sayur campur dan cheese ke atas daging tadi.

Kemudian gulung daging tadi bersama dengan aluminum foil.

Bakar dalam oven pada suhu 200 degree selama 25-30 minit.

Campurkan sos tomato dan kicap pekat.Bukak balutan aluminium foil. Kemudian sapukan pada permukaan daging tadi.

Bakar lagi selama 5 minit

Setelah masak, potonglah kepada beberapa bahagian. Siap untuk dihidang.

Basic recipe for fluffy buns

10:40 AM - Posted by ~ f i d ~ - 0 comments

I am always on the lookout for buns recipe that won't get hard after a day or two, and I think this recipe does the job. This recipe from one of the TNN forummer JandC, pictures and tips credit to her as well. Many thanks

Wholemeal recipe:

400mls hot water ( I used room temp)
1T sugar
1t salt
1.5T oil
650g flour (mixture of white and wholemeal)
3t yeast

White bun recipe:

290mls hot water (I used room temp)
1T sugar
1t salt
1T oil
520g flour
3t yeast

Put everything on the dough cycle, but to make the buns really soft, the tip is to knead to dough twice, so after the 1st cycle of kneading has completed, switch off the cycle and restart it again (or in my case, I program my BM, increasing the kneading time to the max time allowed ( 6 mins for 1st knead, 30 mins for 2nd knead)

Baked for 10-15mins (180c) Don't overbaked or it'll turn hard like mine!!
Make about 12 decent sized buns, or scrolls

Variations:

Add linseed, sunflower, almonds mixture for more fibre ( approx 2T)
Add dried fruits for fruit buns (approx 1cup)
Add cocoa powder + fruit
Can try other flavourings as well -pandan, orange etc (substitute water with milk, lagi sedap)
Filling for scrolls/buns:
-cheese & marmite
-cheese & pineapple
-maple & pecan
-Tuna, mayo sweetcorn
-Inti daging
-Sambal tumis
-etc etc

Kek Pisang

1:45 PM - Posted by ~ f i d ~ - 0 comments

Nice & moist

200 gm margarine/butter (melted)
2 eggs
1 1/2 cup gula (will use 1 1/4 or even 1 next time, a bit sweet to my liking)
2 biji pisang masak ranum
1/2 cwn susu segar
1 sudu teh cuka makan
1 sudu teh baking powder
3/4 sudu teh baking soda
2 cawan tepung (pakai tepung gandum biasa ja)

Gaul semua & bakar

The way I did it -

I melted the butter dalam piuk on the stove, then tutup api, masuk gula,susu, cuka, telur,pisang
Kemudian masuk tepung (ayak together with BP and BS)
Kacau2 sikit bagi sebati

Bakar 180 C around ~40-45mins (preheated oven)

Seafood fettucine

5:27 PM - Posted by ~ f i d ~ - 1 comments

1 1/2 c. mushrooms, sliced
2 tbsp. onions, chopped
1 clove garlic, minced
2 tbsp. butter
1/2 lb. scallops
1/2 lb. shrimp
1 lb. fettucinne, cooked al dente and kept warm
1 c. cream
1 c. Parmesan cheese
1/2 c. parsley, chopped

Saute mushrooms, onions and garlic in butter. Add scallops and shrimp and cook 1 minute. Toss hot fettuccine with vegetables/seafood mixture. Pour cream over all and blend in Parmesan cheese. Season with salt and pepper. Garnish with chopped parsley. Makes 4 to 6 servings.

Donut

7:59 PM - Posted by ~ f i d ~ - 0 comments

Original recipe from yani@myresipi.com

Sedap and simple, satu adunan just nice for our family (2 adults & 2 kids)
So next time kalau nak buat bwk makan2 etc, kena double the recipe

I used my BM to knead the dough (Pizza cycle)

Bahan-bahan

200g tepung roti (high protein flour)
20g gula
1/2 sudu kecil garam
1 sudu kecil dry yeast
140ml susu segar ( or plain water + milk powder)
20g butter
minyak masak untuk menggoreng
sugar powder

Masuk semua dalam bread maker, tekan function Dough only heheheh

Dah siap uli, ni step yg Yani bagi untuk buat donut pintal, very easy rupanya, I prefer this method rather than yg kena terap tu, yg tu lagi leceh rasanya. Pictures credit to her..letak kat sini for my future reference