Monday, December 31, 2007

Nasi Goreng USA

Bila Abah ke dapur....

We eat outside on the way back from ziarah last nite and Ammer pointed out Nasi Goreng USA on the menu. Since everyone spooned out from Ammers' plate and amazed by it taste, hubby tested it out in our kitchen tonite and the result is....ermmmm...not bad at all. So our new year eve dinner tonite is a simple Carrot Fried Rice with combination of Black Pepper Chicken in sauce, Steamed Chicken Frankfurter and fried eggs...Dash of mayonise and barbecue sauce topping up the frankfurter cut stand out different aroma from ordinary fried rice we usually have in the list. Half way eating we realised that salad and tomatoes are missing! No harm, those vaggies coming handy...

He is a great cook especially for Western, Japanese and Chinese cuisine. No recipi reference as I did. He cook just like that after sampling the food! Through years we don't take turn cooking . The routing comes naturally when there is a kitchen call and highly dependently to our free hours. Something for sure, when Abah is cooking, it is new recipi, special and yummy. Mama and kiddo like it....

Thanks dearly....

Friday, December 28, 2007

Wajik aka Pulut Kacau

WAJIK
450 g glutinous rice
500 g gula melaka / brown sugar
3 cups thick santan
2 pandan leaf

Soak rice for 2-3 hours. Steam until it's tenderly cooked.
Combine santan and gula melaka then simmer with pandan leaf until disolve.
Put in the glutinous rice and stir until sticky and lumpy.
Transfer to a wide pan and spread evenly. Cool off and cut into shapes you like.

Thursday, December 20, 2007

Red Bean Jelly

a bouquet of sugar paste roses brought up the raya mood
Ingredients:
20 g jelly strips
3 cups sugar
4 cups water
2 cups thick santan or milk
1 can red kidney beans
salt, pandan leaf, pink coloring
Soak jelly strips. When soften, boil with water and pandan leaf until desolve then add in sugar and continue boiling. Meanwhile, drain off the juice and use only the beans. Mash the beans then pour into the boiling jelly together with santan/milk . Stir and add in salt to taste. Put in few drop of pink coloring to bring up the color. When it starts to bubble, take out of fire and pour into your mold. Serve cold.

Sunday, December 16, 2007

Fun Cakes Great Weekend

What a fun day we had! First thing first, great thanks to my beloved ,otherwise I would't have peace in my mind playing dough, color and icing for one full Sunday. I brought with me 3 cakes from new recipies that I baked a nite earlier and I came home with these...

Steam Choc Moist Cake in blue/white Whipping Cream coating
Mocha Butter Cake in Butter Cream & orange roses
Prune & Carrot Cake in pink Fondant
*******************************************************************
Prune & Carrot Cake
Original Recipi; Kek Kulus Keret from Kak Hanilieza's fotopages is a steaming method that I made it baked instead.
250 g butter
150 g castor sugar
3 eggs
1 teaspoon vanilla essence
200 g carrot [grated and soaked in hot billing water for 3 mins, drained]

100g sliced prune
50 g sultanas
230 g all purpose floor
1 teaspoon baking powder
1 teaspoons serbuk kulit kayu manis

Preheat the oven.
Beat butter and sugar until creamy. Add in egg one at a time and beat well after each addition Drop in of vanilla essence adn beat well.
Fold in pre-sieved flour followed by carrot, sultanas and prune.
Bake for 50 minutes.

******************************************************************
Mocha Butter Cake

from Amy Beh's cyberkuali

150g butter
200g soft brown sugar
1 tsp vanilla essence
2 tsp instant coffee powder
2 eggs
240g self-raising flour, sifted
125ml milk

Method:

Grease and line a 28 x 18cm rectangular cake pan with parchment paper. Preheat oven to 180 ºC. Beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each one goes in. Add combined essence and dissolved instant coffee.Fold in sifted flour. Gradually add milk and mix well. Pour mixture into prepared cake pan. Bake in preheated oven for 35 to 40 minutes.

**************************************************************

Steamed Chocolate Cake

by Roha is one of the infamous receipi in Rnet.com with my own mofication in red

2 cups of flour
2 cup castor sugar
1 cup cocoa powder
1 tsp baking powder +1 tsb bocarbonate soda
1 can condense milk
5 eggs
1 cup hot boiling water
1 cup of cooking oil

Preapre steamer. Seive and mixed flour, baking powder, bicar. soda and cocoa powder. Blend well the sugar, oil, condense milk, water and eggs using wooden spatula. Add in flour mixture and mix it until it is well desolved into liquid mixture.Pour into well prepared baking pan and steam for 40-50 minutes. ********************************************************************************
Personally I stepped into this cake decorating class with perfect ZERO in skill and knowledge of its utensils. What we learnt from Anis was not just the individual techniques but hands-on to all step by step and ways of handing and forming this delicate icing to each concepts, techniques and its applications. Huh, loads of informative input to me as begimner...

The hardest one for me is fondant. Anis had prepared plain fondant, yet I still had hard time kneading and handling that sticky sugary dough. Maziah came out first with her apple green colour of choice and Wan Mahani chosen baby blue. I had later found out they matched up to the color of shirt they'we wearing...ha ha ha...

Here we go with the" Three Sisters Fondant".

Wan Mahani's lovely girlish baby blue fondant with her white skirting and scallops and pink dots. It goes very well with her pink roses. Mine in the middle, a simply pink squared and white ribbon with one tone plied string footing. Maziah came out gorgeous in green. I like her drape! We suppose to have four, but Zana has to depart earlier due to emergencies...we tought of her along the way, take care Zana...
Here is the close-up.


Sunday, December 9, 2007

Sausage Rolled in Oats




Quick, easy and yummy. Almost every weekend I made it . Quite a lot...err..about 3 dozens and keep it refrigerated in a tight tupperware container. With 3 growing kids , at least I saved sometimes preparing a good nutricious breakfast. Usually they will take extra to school as friends like to share too.




10 sausage - cooked
10 slices of bread
2 cups oats
3 spoonful flour + water , mix to form a thick batter

Flattened bread. Roll in the sausage and glue at the edge with flour batter.
Brush the roll completely with batter to include both end. While batter is still sticky roll in oats to make it fully coated.
Dap in between both palm to compress the oats.
Deep fry in hot oil till browing. Cover with kithen towel to absorb excess oil.

Sunday, December 2, 2007

Banana Soft Moist Cake


A relaxing evening with tea and a slice of it makes perfect match!





Ingredient A
250g butter
250g soft brown sugar
5 eggs

Ingredient B (sift together)
100g all purpose flour
150 g self raising flour
1 teaspoon baking powder

Ingredient C (blend well and keep aside in a covered bowl for 10 minutes)
260g ripe banana
1/4 teaspoon sodium bicarbonate

Beat butter and sugar until light and fluffy then add in eggs one by one. Beat well after each addition.
Later ain in ingredirmt B and C. Mix well
Put into 9 inches pan. Bake at 170C for 35-40 minutes

Tuesday, November 20, 2007

Fried Mee with Sesame Seed



I learned this recipi from a Korean friend. Definitely this is not of the original from her culture but as one I practiced cooking hands-on, and then enjoyed a great meal together with some new friends. That was then ...I don't like cooking. As time goes by a skill acquired as they said practice makes it perfect.

What had strike my memory with her today - I do not know but I should make this quick simple dish for dinner tonite! ...and post pics later....

(Serving for 5 with second helping)
600g yellow mee
1/2 cup sesame seed
2 tsb sesame oil
1/2 cup oil
5 garlic
1/2 cup water
4-5 soy sauce
2 camb sugar, salt

300 g prawn - shelled and cleaned
3 red chillies - deseed, slice thinly
3 stalk green union - cut appoximately 2 cm
2 tofu cake - dice
150 g mushroom - chop coarsely
1 red cupsicum - dice
1 celery stalk - dice

Fry sesame seed in a warm wok (without oil) until it turns yellowish - cool off aside. Pound lightly.
Mix both oil in a cup, put half of it in the pre-heated wok, saute the garlic then add in prawn and red chilly. Stir for 2-3 minutes. Dish out and keep aside.
With the remaining oil in the work, fry tofu cake until light brown then dish out.
Pour the balance of oil into the same work and fry the remaining veggies for 2 minutes to maintain them crispy. Add in water, soy sauce and mee then mix them well. Season with sugar and salt to taste. Cover work for 5- 6 minutes then fold in the prawn and tofu. Sprinkle the sesame seed and serve warm.

Monday, November 19, 2007

Ketupat Pulut Hitam



I will go as far as needed to reach ketupat for Hari Raya.
For years I was taking easy way barter trading ketupat with kuih raya or chocolate cake with all my four sister-in-laws. No shortcut in making own ketupat. Tedious!


The challenging part is wrapping the half-cooked glutinous rice in cone of pre-opened palas palm leave and weaving it in a firm motion to make a triangle shape with a tie knot at the end. I would lost the skill if not faded out over the years.
So I told darling to get palas licuala from night market and I want to make my own ketupat. "He he ... ya ka?". That chicky exclamation burn-up my fire! See ...it's not that bad after all for my first five pieces:).
I prefer the black ketupat for a different taste and a vibrant purple color. Like the white ketupat palas, it best eaten with rendang or serunding. For me eating it on it's own is a reward itself.


600g white glutinous rice
300g black glutinous rice
1 kg thick coconut milk (A)
1.5 kg dilutes coconut milk (B)
5 pandan leave - knotted
salt
50-60 pcs palas leave- opened and straightened up and wipe off the husk.

1. Soak the rice in 2 seperate bowls. The black rice shold take longer soaking that the normal rice. Wash the rice under running water until clean. Drip off excess water in the colander
2. Heat coconut milk (B) with knotted pandan leave and a little salt in large or kuali until it begin to simmers. Add the black rice first and stir countinously until coconut milk desolved.
3. Add the coconut milk (B) and plain glutinous rice and stir continuously until the rice is half cooked. For extra flavour, add boiled salt to the mixture and stir. Leave to cool.
4. Make a cone shape from the palas leave and place a small portion of the cooled glutinous rice and fill up the cone then wave the leave into a triangular shape.
5. Arrange in a big pot and fill up water to immerse all the wrapped ketupat. Boil with ocassional stirring and leave it until cooked. Cooked glutinous rice is usually quite soft when pressed.
Note: to improves ; I use rice cooker to cook by the same method.

Friday, November 9, 2007

Kerabu Mangga


Kerabu Manga by my Mother

2 unripped mango( hard and yellowish inside )
3 spoonful dried shrimp-cleaned, fried withouy oil, pounded coarsely
4 spoonful grated coconut - white only
2-3 dried chilly ; deseed & fry without oil, pound coarsely
1/4 teaspoon shrimp paste ( belacan )
1 pcs young kaffir lime leave - slice
2 tablespoon lime juice
1 spoonfull sugar
salt to taste

Peel off mango skin and rub harshly over the grater making a coarse lining thin slices. Soak in ice water for a while, drain off.
Pound the pre-fried dried chilly with belacan until fine. Put aside. In the same pounder stone, pound the grated cocunut until fine, too. Mix both paste to the stripped manggo and mix well with salt , sugar, lime juice, kaffir lime leaf and pounded shrimp. Kerabu Mangga should taste sour, sweet and hot.

Kerabu Mempelam by MIL

2 unripped mango( hard and yellowish inside )- slice thinly
1 cucumber- slice thinly
1 ripe tomato, take out the seed, chop finely
2 spoonful anchovies - fried till crispy
8 bird-eyed chilly ( green coloured)- slice
1 stick bunga kantan, slice thinly
1 spoonfull sugar
salt to taste
lime juice

Mix all the ingredient in a bowl and season to taste.
Serve with white rice and "Wrapped Egg" aka Kai Sayat

Thursday, November 8, 2007

Nasi Lemak , Sambal Udang

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Homemade nasi lemak with common garnishing ...fried anchovies,fried gound nuts,
cucumbers and boiled eggs.Living in Penang,I love papadam in my nasi lemak set...

Dear Anith,
this entry is specially for you. Your mom and I usually make nasi lemak by " campak-campak". For your request I carefully measured all the ingredients so it does not "run away" your tastebud. Pity my dear girl drolling of homemade nasi lemak. Try this TokWa's recipy that she usually packed as a "bekal" to work at our padi field in Lubuk Batu. Most of the spices , lemon grass and pandan are for the aroma but don't ask me why we use black pepper corn here. I'd never asked her when she's still alive and I could not reason it out till now. Anyway, I enjoyed it very much and it's my pleasure to share with you and others. Let's take our grannies recipi as a family treasure and don't forget, recite al-Fatihah for all of them before you cook...that is cook with love....
Salam sayang,
MakSu.


The recipy : Nasi Lemak

500 g rice
50 g glutinous rice
600 fresh santan or substitute with 500ml water + 100 g thick packed santan
salt to taste
2 star anise
2-3 inches cinnamon stick
10 pcs black pepper corn - dont crush!
4 shallots - slice thinly
1 stick lemon grass - pound coarsely
20 g ginger - slice thinly
1 daun pandan - cut into 3 pcs

Wash both rice together. Pour in santan and add in all ingredients in a rice cooker. Set in cook mood , after 5 minutes add in salt to taste. Stir to allow santan evenly covered the rice.
Close the lid till rice is cooked and fluffy.

The Recipy: Sambal Tumis Udang
500 gm prawn
(cut off tips of the head. Use sharp scissors to cut along the shell, then take the black thread out)
1 big union - slice crosswise
½ cup tamarind juice
2-3 shallot - slice thinly
Oil
Sugar, salt to taste

Blend to a fine paste:
20 dried chillies - deseed and pre-boil
10 - 13 shallots
1 cm x 2 cm shrimp paste ( belacan)

Heat oil in a wok and fry sliced shallots until lightly brown . In the hot oil, carefully pour the chilly paste and fry until fragrants. Add in tamarind juice and sugar and salt to taste. Bring the gravy to boil and well cooked then you may add in the prawns. Cover the wok to make prawn cooks tenderly. When gravy is thickened, sprinkle the sliced big union. Fold carefully, remove from stove and set aside when the prawns are completely change in colour.

Sunday, October 28, 2007

Marble Chocolate Cheese Cake


My first of this kind...just few pieces left for snapshot!

A:
180 g butter
170 castor sugar
3 eggs

B:
120 g all purpose flour
1.5 teaspoon baking powder
1 teaspoon bicarbonate soda
20 g cocoa powder

C:
250 g cream cheese
60 g castor sugar
1 teasponn vanilla essence
1 egg

Processes:
Sift ingredient B all together

Mixture A: Beat butter and sugar till fluffy, then add egg one by one - beat after each addition. Pour in the flour slowly and mix using wooden spatula until the batter is well incorporated.

Mixture C: in another bowl, mix all ingredient C and blend together until fluffy.

Line the square tin with baking paper, extend over 2 sides. Drop 3-4 large spoonfuls of mixture A to cover the whole first layer, then pour mixture C in a single layer over mixture C. Finish off with mixture A. Make sure the mixture is well spread evenly.
Bake for 50-60 min in 160 degree. Cool off completely before cutting.

Monday, October 22, 2007

Rendang Raya


Special thing of this rendang because it is simple. Another for its prominent balance of hot and sweet taste. My late mother purposely split the dish into two portions and put more sugar in one so kids could take it with ketupat. I remember those yester years helping her pounding ingredients started with the galangal followed by the finely chopped lemon grasss to a very fine paste. Aruah is working on the pre-boiled dried chilles and unions with batu giling....then both hers and my portion is mixed with santan over the stove.
It's easy to cook. No oil, no saute', no kerisik ; just blend and boil. I made this rendang for both Eids during those years studying abroad. Nowadays I had no chance to serve it as a Raya dish as to give away to other fancies and highly demanded rendang made my sister on my side and my MIL.

My Rendang Raya goes well with pulut, not the white rice . I usually made this rendang in a small scale to celebrate the completion of puasa enam. This year, we had it with pulut kuning for my husband's birthday today...Dushhh.... it went out fast before I could snap a photo ....My girl said this rendang is not very special but later seen her scooping another bowl and eat it just like that...he he he...
Rendang Raya

A:
600 gram lean meat
B:
1 inch galangal
20 dried chillies
3 lemon grass
20 small unions
C:
600 ml thick santan
D:
1 tumeric leave
2 pandan leaves
sugar , salt to taste


How to do?...

Diced the lean meat to small pieces.
Clean and cut to small pieces of all ingredient B then blend all together to a fine paste.
Mix together santan and the paste and bring to boil. As the santan begins to bubble, put in the meat ,and tumeric powder. Cover with tumeric leave, pandan leave. Cook on slow fire and stir occasionally. Add in sugar and salt to taste. Note that this is not a dry rendang . It's done when the gravy turns thick and meat is well coated.

Sunday, October 21, 2007

Kuih Makmur



Ini adalah salah satu kuih hantaran pertunangan dari pihak cik Abang pada 5 Syawal 14.... Awwww... nostalgia. Bukan di sini cinta ku pada kuih ini bermula...tapi sejak kecil. Bila dewasa, inilah kuih wajib setiap raya. Bukan sedikit, ada lah kira-kira 2 kilo tepung di gentel untuk di bagi pada adik beradik. Tidak termasuk tempahan yang bertambah dari tahun ke tahun. Proses membuatnya leceh. Bermula dari menggoreng tepung sampai terasa licin ditangan macam tepung ubi. Ini lah rahsia makmur yang baik. Saya rela menggoreng sendiri kacang tanah, mengupas kulit dan menumbuk dengan lesung batu untuk inti yang lunak. Saya ingin miliki lesung yang di buat dari kayu jati yang biasa di guna untuk mengisar somtam. Agak nya nanti kerja menumbuk kacang lebih cepat kerana lesung itu besar....
KUIH MAKMUR

Bahan-bahan:
500 gram minyak sapi tulin
1 kg tepung gandum - di goreng tanpa minyak

Inti:
300 gram kacang tanah - goreng dan tumbuk sampai hancur

Gula aising
Cawan kertas yang kecil



Friday, October 19, 2007

It does Matter......

Copied from Cikgu Sue Suria resepi.net ( dengan izin)
----- Original Message ----From: sue suria
Subject: : Air tangan orang yang tidak solat


TIME boring2 tak ada email masuk ni jalan2 kat internet ni jumpa article ni dari media muslim...renung2kan lah..nak tambah sikit aja dari article di bawah katanya betapa beratnya solat...tambah sikit berat hanya pada mereka2 yang tidak beriman.....

Air Tangan Orang Yang Tidak Solat

Semua orang tahu bahawa kalau meninggalkan solat tu, adalah dosa besar, dan malahan lebih hina drpd khinzir.. Betapa hinanya kita kalau meninggalkan solat spt yg dikisahkan pd zaman NabiMusa A.S
Begini kisahnya... pada zaman Nabi Musa, ada seorang lelaki yg sudah berumahtangga , dia tak de zuriat lalu, terdetik dlm hati dia (nazar), "kalau aku dpt anak, aku akan minum air kencing anjing hitam." Nak dijadikan cerita, Allah pun kurniakan isteri si lelaki tadi pun hamil dan melahirkan anak. Bila dah dpt anak, laki ni pun runsinglah.. . Dia dah nazar nak kena minum air kencing anjing hitam.
Syariat pd zaman Nabi Musa berbeza dgn syariat yg turun utk umat Nabi Muhammad. kalau umat Nabi Muhammad, nazar benda yg haram, maka tak payah buat, tapi kena denda(dam) atau sedekah.. Tapi, kalau zaman Nabi Musa, brgsiapa bernazar, walaupun haram,tetap kena laksanakan nazar tu..lalu, si lelaki yg dapat anak tu, dgn susah hatinya, pun pegilah bertemu dgn Nabi-Allah Musa.. Dan menceritakan apa yg terjadi ke atas dirinya..lalu, Nabi Musa menjawab bahawa lelaki tu xpayah minum air kencing anjing hitam, tapi akan minum air yg lebih hina dr air kencing anjing hitam.
Nabi Musa perintahkan lelaki tersebut utk pergi menadah air yg jatuh dr bumbung rumah orang yg meninggalkan sembahyang dan minum air tu. lalu, lelaki tu pun senang hati, menjalankan apa yg diperintahkan oleh Nabi Musa tadi...

Iktibar:
Lihat.. betapa hinanya org yg meninggalkan solat, sampai dikatakan air yg jatuh dr bumbung rumah dia, lebih hina dr air kencing anjing hitam.. Itu baru air bumbung rumah, belum air tangan lagi.. Menyentuh bab air tangan ni, selalu kita suka makan masakan ibu, isteri kita. Jadi, kepada muslimat sekalian, peliharalah solat, sbb kalau meninggalkan solat (kalau tak uzur), air tangan akan menitik ke dalam basuhan makanan, nasi, dsb..anak-anak, suami pulak yg akan makan makanan yg dimasak. takkan nak biarkan suami & anak2 gelap hati minum air tangan org tinggalkan solat..tak gamakkan? tapi.. lain pulak halnya dgn kita ni.. pagi petang..
mamak!! teh tarik satu, roti canai satu.. ada pulak segelintir tukang masak yg tak solat.. kita pun makan bekas air tangan dia...gelap lah hati kita.. sbb tu liat nak buat keja2 yg baik. Kita patut berhati-hati dengan apa yg kita makan... betapa beratnya amalan solat ni, hatta Allah syariatkan solat kepada Nabi Muhammad melalui Isra' Mikraj, sedangkan kewajipan2 lain memadai diutus melalui Jibril a. s.
Ketika saat Rasulullah nazak, sempat baginda berpesan kpd Saidina Ali (&utk umat Islam) , "As-solah as Solah wa amalakat aimanukum." maknanya,"Solat, solat jgn sekali kamu abaikan dan peliharalah org2 yg lemah di bawah tanggunganmu.
" jadi, sama2lah kita pelihara solat kita, dr segi zahir & batinnya, kerana amalan solatlah amalan yg mula2 akan ditimbang di neraca Mizan kelak

Tuesday, October 16, 2007

Almond and Carrot Cake


In this recipe, sugar is halves from its original version of my foster mother Maryam O'Keefe. She would served this cake with evening chamomile tea, to me a really "teh kosong" because the taste is very mild at almost no aroma! That's explain why she made this cake very sweet and showered with a layer of sugar paste on top.

ALMOND AND CARROT CAKE
A:
80 g whole almond - toasted and pound coarsely
1 stick of carrot / 250 g - grated coarsely
1 orange - grated for its rind only
B:
160 g butter
100 g sugar
5 egg yolk
C:
5 white eggs
40 g castor sugar

D:
200 g all purpose flour
1.5 teaspoon baking powder
1 teaspoon bicarbonate sodium
50 ml milk

Methods:
Pre heat to 180 C. Cream butter and castor sugar (B) until fluffy. Add in egg yolk one by one and beat well after each addition. Add in sifted flour altenately with milk until mixture is well combined. Put in "A" ingredient and mix well with wooden spatula. Set aside with the mixing bowl covered.
In another dry bowl, beat the egg white and sugar ( preferably with electronic mixer ) until thick. Later blend the white egg into the carrot mixture slowly and combine evenly with wooden spatula.
Pour the mixture into prepared tin cake* and bake for 1 hour or until the surface is firm.

*Prepare tin cake: Layer 7x7 tin cake with aluminium foil and grase lightly with butter. Dust with flour and shake off its excess.

Monday, October 8, 2007

Steamed Fruitcakes

the story:
it was a time when I was newly married, I tasted this kind of cake and I asked for the recipe, unfortunately not everyone is willing to share . Longing for long, I had finally found it in resepi.net and tested it... Whoaaa.... the four hours steaming is worthwhile...thanks rnet....

KEK KUKUS BUAH NORAZIE
Sumber : Norazie resepi.net

Bahan-bahan:
600g Tepung gandum [ambil segenggam asingkan]
2 tin butter golden churn atau yg sama berat = 680g
600g gula pasir [bahagi 2 - 300g utk gula hangus
800g-1kg mix fruit
1 st serbuk buah pala
2 st bikarbonat of soda
2 st cream of tartar
Esen limau setengah botol
Telur A - 5 biji [kalau B- 8 biji]*
kertas minyak utk alas loyang*
aluminium foil utk tutup loyang

Cara Membuatnya
Panaskan kukus - air hampir penuh.
Masukkan butter, gula 300g, esen limau , pukul hingga kembang.Masukkan telur satu persatu. Pukul agak2 dah rata, cukup.
Ayak tepung gandum + bikarbonat + cream of tartar + serbuk buah pala.
Masukkan tepung sedikit demi sedikit ke dlm adunan telur tadi.
Putar hingga sebati, tutup mesin dulu.
Panaskan gula 300g kalau dpt dlm bekas yg non stick..kalau tak, apa2 pun boleh..janji boleh pegang utk tuang nanti.
Masak hingga warna coklat gelap dan berbuih-buih halus.Hidupkan balik mixer jalan perlahan dlm 1.5 kelajuan.Tutup api gula hangus.Tuangkan perlahan-lahan ke dalam adunan [mixer jalan yea]A
pabila dah habis tuang, naikan kelajuan hingga sebati, stop.
Pastikan air dalam kukusan sudah mendidih. Apabila air sudah mendidih, gaul segenggam tepung tadi dengan mix fruit. (Jangan gaul kuat-kuat. Cukup untuk sadur luaran mix fruit itu.Masukkan mix fruit ke dalam adunan tepung, gaul dgn senduk, agak-agak rata saja cukup, jangan terover.
2 Loyang 8x8 alas dgn kertas minyak, tuang adunan ke dalam loyang.
Sebelum tuang gaul rata buah-buah supaya dapat bahagi sama banyak setiap loyang.
Cover dengan aluminium foil. Kemas dan klipkan ke tepi-tepi loyang supaya tidak masuk air.Masuk di dalam kukusan 2 tingkat.
Selepas 2 jam atau 1 1/2 jam boleh ditambah air panas.Kukus minimum 4 jam atau 5 jam kalau larat tunggu.

Lawak skit...: Kata orang kek ni tahan sebulan. Kat rumah I, tahan 3 - 4 hari jer....

Wednesday, September 12, 2007

Baulu Lapis

….kisahnya
Baulu… antara kuih nostalgia yang paling aku ingat dan tak pernah jemu dengan keunikan rasanya. Aruah mak pakar baulu. Rangup di luar tapi isi dalam nya lembut membelai tekak. Mak buat baulu dengan telur itik, tapi katanya baulu dari telur ayam lebih enak. Seingat aku kecil-kecil lagi sudah diajar menginjut telur dalam pasu besar. Tak pernah pula menyalin resepi. Setelah mak tiada, barulah aku mengerah ingatan membina catatan ini….
Resepi asas baulu boleh di perlbagai. Baulu biasanya di bakar dalam acuan ikan atau pun cermai; jika di kukus menjadi Apon Betawi , di bakar nipis dan di gulung selapis jem menjadi Bualu Gulung aka Swiss Roll. Aku cuba lapiskan antara jem dan buah-buahan kering…saja-saja untuk kelainan…Mak suka…pesannya, lain kali kurangkan gula, baru terasa manisnya buah.


BAULU LAPIS

Bahan-bahan:

10 biji telur
1 camt esen vanila
2-3 helai daun limau purut muda
secubit kapur makan
3 cawan gula
3 cawan tepung gandum
Jem nenas. / strawberi
Halwa kundur,/prune, di hiris nipis.


Cara-cara membuatnya

Masak jem dengan sedikit gula dan air hingga cair , agak-agak mudah untuk sapuan. Simpan dalam bekas pada suhu bilik.
Goreng tepung gandum hingga ringan. Sejukkan kemudian ayak.
Ramas telur dengan daun limau purut dan kapur – tapis dengan penapis santan.
Masukkan gula & vanila ke dalam telur. Pukul hingga naik 3 kali ganda.
Masukkan tepung, kacau rata.
Lenser bekas dengan minyak. Ratakan adunan dalam bekas. Bakar hingga kekuningan. Angkat. Sapukan jem. Tuang lapisan kedua. Ulangi proses hingga habis.

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