Sunday, December 7, 2008

Peanut Butter Biscuits

On these rainy days before Hari Raya Haji, I was longing for a soft crunchy old fashioned peanut butter biscuits so I gave a try on this old recipe I kept from college time. I was still studying in Kuantan and was spending Hari Raya Haji with my relatives in Felda Jengka that year that I don't balik kampung since my aruah mak went for her hajj . They had a tasty peanut butter biscuit and being me the-tak-malu-anakdara ( that time la, now mak dara already! ) I had asked for the recipe she had in ounces and pounds. Thank-you CikYan ( she don't blogs, though). CikYan is going wukuf at Padang Arafah at this moment, semuga CikYan and cikAwang mendapat haji yang mabrur...Ameen.
This is CikYan's recipe I had converted to metrics.

150 g margarune
500 g peanut butter
300 g light brown sugar
100 g castor sugar
4 egg yolks
1 tsp vanila essence
1 tsp emplex ( I had added in crumb softener because from my first bakes was a bit hard)
1 tsp bicarbonate soda
1 tsp salt
450 g flour
Raisins Cream margarine and sugar then mix in peanut butter, later in add in egg yolk and vanilla essence then hand whisked until well combined.
Seive all the remaining dry ingredients then add to the cream butter mixture. Work with fingers to form a soft crumb.
Put one raisin into mold, fill up with crumb and put into oven for until its done!..

Monday, December 1, 2008

Almond Vanilla Bundt Cakes


Resepi asal SUPERSOFT BUTTER CAKE*-ANIS ADLINA / >>sudah jadi

Almond Vanilla Bundt Cakes

Bahan A
10 biji telur sejuk Grade A
50 gm air
30 gm ovalette (lebih-kurang 1 1/2 sudu makan)
1 1/2 sudu tea baking powder
350 gm castor sugar (saya guna 280gm je)
400 gm tepong gandum
2 sudu tea vanilla essence ( resepi Anis guna 1 sudu teh)

Bahan B
350 gm butter
4 sudu makan penuh susu pekat ( resepi Anis guna 2 sudu makan)

Bahan C
1 1/2 cawan serbuk badam ( ground almond)

Glaze: ganache cair..

Hiasan: almond nib / almond flakes - toast

Pukul telur hingga putih. Masukkan ovalette, gula, baking powder dan airserta vanila esen. Pukul lagi hingga pekat, kemudian masukkan tepung. Pukullagi hingga sebati dan pekat.Pukul mentega hingga putih, masukkan susu, campurkan kedua-dua bahan pukul lagi hingga rata.
Kaup balikkan serbuk badam perlahan-lahan.
Tuangkan dalam acuan kecil-kecil atau loyang 8 x 8 danbakar hingga masak.

Sunday, November 23, 2008

Mee Rebus Tulang

Bahan-bahan:
600 gm mee kuning

Kuah:
i. Bahan-bahan dikisar halus
12 tangkai cili kering
10 labu bawang merah
2 batang serai
1/2 inci halia
2 sudu besar udang kering
ii. Pemekat kuah
3 biji keledek merah direbus dan lenyek halus
100 g pes tomato (tin kecil)
3-4 sudu besar kacang tanah yang telah disangai dan ditumbuk hancur
2 sudu besar bijan yang telah disangai

iii. Sup tulang
600 gram tulang rusuk
rebus tulang dengan garam, sup bunjut, daun pandan dalam pressure cooker.

Taburan:
4 biji telur direbus
4 keping tauhu digoreng
bawang goreng
cili merah dihiris
limau kasturi
daun bawang dan daun sup
taugeh dicelur

Perisa:
garam, gula merah
asam keping

Tumisan:
kulit kayu manis, bunga cengkih, bawang merah dan bawang putih diracik.

Panaskan sedikit minyak dalam periuk kemudian tumiskan bahan tumisan hingga naik bau.
Masukkan bahan yang dikisar halus dan masak hingga garing dan terbit minyak kemudian curahkan sup tulang ke dalam periuk tumisan. Masukkan sekali asam keping bersama sup tadi dan biarkan hingga menggelegak. Satukan bahan pemekat masukkan dalam kuah dan kacau hingga rata. Perisakan dengan garam dan gula merah.
Biarkan merenih hingga kuah pekat... jika kuah masih cair, bancuh tepung jagung dan masukkan dalam kuah.

Rebus mee dan celur taugeh.. kemudian tapis.....
Letak mee dalam mangkuk atau piring sup. Setengah orang suka letak taburan kemudian curahkan kuah ke atasnya, Saya suka curahkan kuah atas mee, kemudian baru di tabur kan bahan taburan.. nampak meriah kalau menghidang...
...yang ni ikut kreativiti atau kesukaan sendirilah kan...


Saturday, November 15, 2008

Kuih Ketayap


He he he.. macam tak ada modal! Buat entry kuih mudah. . Semua orang pun pandai buat kuih ketayap kan...
Mendung saja kat luar hari ni, perut minta diisi dan lidah terasa nak makanan manis-mnis..Lama sungguh tak makan kuih ketayap, sesetengah orang panggil kuih dadar.Resepi ikut tangan saja.
Tepung gandum campur air sejuk., Tambah garam secukup rasa. Batter mesti cair, kalau tak nanti dadar jadi tebal, Malas saya nak kisar daun pandan untuk hijaukan adunan batter ; jadi saya gunakan perisa santan/pandan dan paste pandan.

Untuk intinya saya cairkan 2 keping gula melaka dengan 1 cawan air. Bila dah cair, masukkan kelapa parut....kacau hingga sebati dan inti kering..

Dadarkan nipis-nipis. Letak inti dan gulung dengan kemas.
Cepat dan sedap. Jom minum petang...

Monday, November 10, 2008

Mee Bandung Tulang


1 kg yellow mew - blanced and strained

Soup:
1 kg. bones with bits of meat intact
300 gram chunky meat
2 cm ginger
1 pandan leaf cur into 3 portions

for chilly paste; blend all together
10 unions
8 dried chillies
1" shrimp paste

for soup ticker:
300 g sweet potato - boil until soft and mashed finely
1 small can tomato paste
1 or 2 tamarind skin

Condiments:
Boil egg - quartered
Spring union
Parsley
fresh red chillies
green veggie - blanched
fried unions
chunky meat - shredded.

To make a soup base, saute 1 portion of union and garlic in a big pot until frag rants, then add 1 liter water together with and bones and chunky meat and ginger. Cover the pot and let it boiling. ( used pressure cooker for this process)
Let it cooling off...
Meanwhile yo may blend all ingredients for chilly paste.
In a large pot, saute the second portion of union and garlic then add in chilly paste and cook until oil disperse. Stir occasionally . Keep aside the chunky meat then pour in soup and bones and keep boiling.
Add in mashed potato, tomato paste and tamarind skin.
If you like it thicker ; dissolve 3 tbsp of cornstarch in a water and add in while it's boilling. Add in salt and sugar to yr taste and ready to serve.

Monday, November 3, 2008

My Cupcakes


Recipe from Wilton
Basic Yellow Cupcake
3 cups sifted cake flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cups butter or margarine
2 eggs
1 1/2 pure vanilla extract
1 1/4 cups milk
Preheat oven to 350 degree Fahrenheit
Sift together flour, baking powder and salt; set aside
Cream sugar and butter until light
Add eggs and vanilla to creamed mixture and beat until thoroughly mixed
Add flour mixture to creamed mixture alternately with milk, beating well after each addition
Continue beating one minute
Pour into prepared pan
Bake for 20-25 minutes or until toothpick comes out clean
Cool 10 minutes on rack, remove and cool before decorating
Buttercream Icing (3 cups icing)
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla extract
4 cups sifted confectioners sugar
2 tablespoon milk
Cream butter and shortening with electric mixer
Add vanilla
Gradually add sugar, one at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry
Add milk and beat at medium speed until light and fluffy
Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Rewhip before using.

Thursday, October 16, 2008

Kuih Cara Berlauk

My favorite savoury kuih I can take days in and out.


300 g flour
1 egg
2 1/2 cups coconut milk
salt
150 minced meat
2 big unions - diced
1 garlic - chopped
spring union
1 tsbp curry powder - make a paste with a little water
oil
salt

Meat filling:
Saute garlics and one table spoonfull union. Puit in curry paste and salt and simmer for 2-3 minutes, then add in minced meat. Stir until meat is well done then add in diced union and stir the mixture cooked and dried up. Put aside.

Batter:

Blend flour , egg and coconut milk until dissolved. Sprinkle in a little bit tumeric powder to ge a nice yellow colored batter.

Pour batter into pre-heated mold, then put in 1/2 teaspoon filling and chopped spring union ans chilles. Cover mold for a while. Take out kuih cara from mold when it's fully cooked.

Friday, September 19, 2008

Besamah Daging

250g daging pejal
2 sudu rempah kari
1 sudu jintan manis ( biji yer.. BUKAN serbuk jintan yang siap tu )
5-6 bawang merah yang besar
2 bawang putih
i inci halia
satu cawan santan pekat
garam , gula merah secukup rasa

Tumisan:
bawang merah , kulit kayu manis bunga lawang dan bunga cengkih secukupnya.

Potong daging anggaran 2 inci x 2 inci, dengan ketebalan 1/2 inci kemudian bersihkan.
Tumbuk jintan manis sampai betul-betul lumat, tambah semua bawang dan halia dan tumbuk lagi kemudian campurkan dengan rempah kari. Gaul rempahan ini bersama sedikit garam pada daging dan ketepikan sebentar.

Tumis bahan tumisan hingga wangi kemudian masukkan daging damn kacau rata hingga mesra. Masak dengan api kecil hingga daging empuk dan pecah minyak. Masukkan garam dan gula merah mengikut rasa. Campurkan santan dan masak lagi dengan api sederhana hingga mendidih. Bila kuah danh mula pekat,siaplah tu...
Sedap dengan apa-apa nasi sekali pun!

Tuesday, September 16, 2008

Putu Kacang

Aruah mak memang pakar membuat put kacang. Kuih buatan mak relai dalam mulut. Saya cuma melihat mak membuatnya, tak kisah nak tanya ke, nak salin ke. Pandai makan saja. Bila mak telah tiada, terkulat-kulat la mencari...tapi yang ada dalam pasaran tak menepati citarasa. Resepi kuih ini saya ambil dari buku Kuih Muih Utara tulisan Datuk Zakiah Hanum. Resepi Datuk Zakiah 100% menjadi pada setiap kali saya mencubanya. Berbaloi saya bayar berpuluh ringgit untuk buku seperti ini.



600 g kacang hijau
600 gula halus ( saya gunakan gula pasir yang dikisar dan di ayak)
Acuan putu kacang


Goreng kacang hijau, buang kulit dan kisar hingga lumat kemudian di ayak.
Gaul serbuk kacang dan serbuk gula dan basahkan tapak tangan semasa menggaul untuk melembabkan adunan. Campuran ini di buat sedikit sedikit, kemudian tekan kedalam acuan hingga padat. Terbalikkan acuan,. ketuk perlahan-lahan hingga putu kacang keluar dari acuan.
Jemur dibawah panas matahari yang sederhana, kemudian simpan dalam bekas kedap udara.

Thursday, September 11, 2008

Daging Merah


The actual authentic Thai cooking style needs us to boil chunky meat in red food coloring for about an hour so as the color penetrate through meat and it look nice. I am not good at it as meat usually turn hard and it is hard to chew even after it's sliced thinly. Moreover, I usually not having that luxurious of time at preparing meal. With a wonder of rose syrup, I am making it simpler within few minutes, here we go...

200 g beef – slice thinly
Spring union
2-3 Shallot – slice
4-5 Garlics – press to break-up the bulb, no chopping please….
½ inch galanghal – slice and press to break-up
2 Lemon grass – press to break-up but still intact..
5-6 pcs bird-eyed chillies – cut along into 2 pcs for each
2pcs kaffir lime leaf.
1 tbs lime juice
Oil, salt and sugar to taste

Heat oil in a wok. Sauté shallot, garlics , galanghal, lemon grass and chillies in one go. Stir until fragrants then throw in kaffir lime leaf. Put in in meat and stir fry until the meat tender. Put in salt and sugar to taste and add the lime juice as necessary. Drop in half teaspoon rose syrup and mixed until every pieces of meat is well colored and it turns pink/red. Sprinkle in the spring union. Stir for 1 minute and it is ready to be served

Saturday, September 6, 2008

Paru Goreng Pedas

Mencari paru yang baik tidak sukar. Kalau ke pasar, saya akan minta paru yang besar tapi ringan dan warna nya agak pucat. Organ bersifat gelembung ini senang saya dapati sebab bekalannya sentiasa ada. Agaknya ramai orang tak suka makan paru. Selain digoreng kering saya juga sukakan paru goreng pedas; kegemaran aruah mak yang nampaknya saya warisi sekarang. Alhamdullah, suami pun suka makan paru,tapi tidaklah selalu kami sediakan. Bulan puasa ini saya suka makanan yang tidak berkuah pada waktu sahur. Jom tengok...
300 gm paru
1 sudu besar jintan manis
2 keping asam gelugur
minyak
garam gula secukup rasa

Kisar
5 biji cili kering
3 ulas bawang putih
5 ulas bawang merah

Untuk tumisan:
3 ulas bawang merah
2 ulas bawang putih di hiris

Potong paru pada saiz besar dan rebus. Sejukkan , kemudian dihiris nipis.
Tumbuk jintan tapi jangan sampai lumat kemudian gaulkan pada paru tadi. Campurkan garam dan gula kemudian perap sebentar.

Panaskan sedikit minyak tumiskan bawang dan cili yg dikisar dengan bawang. Masak hingga garing. Masukkan asam keping dan paru yg telah diperap tadi. Kacau rata.
Tutup kuali lebih kurang 4-5 minit sambil di kacau sekali sekala. Kecilkan api dan masak hingga rempah dan cili kering dan bersalut pada paru.

Tuesday, August 26, 2008

Popia Udang

Mudah dimasak , sedap dan rangup pulak tu. Kalau yang berkolesterol tinggi atau on diet.. he he he.. faham-fahamlah kan. Campuran udang dengan keju memang tinggggggiiii kolesterolnya. Sesekali layan, apa salahnya kan, makan biar berpada-pada. Bagus dijadikan pembuka selera berbuka puasa. Saya padankan popia ini dengan salad segar untuk mengimbangi gizi makannan.


Udang segar di kopek kulit
lada sulah
keju parut (saya guna cheddar cheese)
Kulit popia di potong memanjang.

Gaulkan udang dengan lada sulah.
Letak keju atas kulit popia, kemudian letakkan udang. Lipat dan gulung popia.
Lekatkan bancuhan tepung pekat pada hujung gulungan. Goreng .Sedap dimakan panas dengan sos cili Thai.


Sunday, August 3, 2008

Cappucino Muffin

I completely stopped myself taking coffee due to the after taking gassy effect but looking at the left over favorite coffee powder in my breakfast cabinet really killing me each days..He he he... let's make another way enjoying it which hopefully with less effect yet the aroma is still lingers....

I used:
2 cups plain flour
11/4 teaspoon baking powder
1 cup soft brown sugar
1/4 cup fresh milk
lemon juice
1 egg
1 cup black coffee - I used 1 full teaspoon moccona instant coffee


Mix fresh milk and lemon juice to form a sour cream. Set aside.
Sift flour and baling powder then mix in brown sugar.
Beat sour cream and egg then pour into flour mix together with coffee. Mix until weel combined.
Fill up 3/4 of a small muffin cup and bake or 15 -18 mins.

Sunday, July 20, 2008

Samperit Resepi Lama



Terima kasih Anis Adlina Amir kerana sudi berkongsi resepi neneknya. Menginjak usia begini, saya suka menyelongkar khazanah nenek moyang mencanai rasa. Sejak akhir-akhir ini saya lebih menjurus kepada kuih-kuih lama. Sedap dan original. Kalau tak mencari dan belajar, seni kuih lama nanti hilang tak berkubur.
Barangkali usaha kecil ini sekadar memeriahkan suasana, sebab ramai orang lain dah buat ; bagi saya sekurang-kurangnya ada sesuatu untuk anak-anak saya merujuk...


1 tin tepung jagung Brown and Polson 450 g
1 tin mentega SCS/buttercup 454 g
7 kuning telur( ayam kampung )
1 1/4 cawan gula; ( ***)

1 1/2 cawan tepung gandum

***Anis tak pasti gula jenis apa; percubaan pertama saya guna gula aisng, kurang manis dan terasa lemaknya, saya suka; kemudian saya cuba lagi gunakan gula pasir yang di kisar dan di ayak; hmm manisnya lebih terasa, tapi tidaklah terlalu manis. ***

Campurkan senua bahan dan uli perlahan-lahan hingga sebati dan lembut. Saya gaulkan gula dan kuning telur , bila sebati baru saya masukkan kedua-dua jenis tepung. Menteganya saya masukkan 3/4 sahaja, kemudian tambah sedikit-sedikit. Ingat pesan Anis , tak payah uli terlalu lama, takut nanti kembang, Bila cukup sebati, saya tekan dengan jari guna nozzle open star. Boleh juga guna acuan samperit yang ada penekan kayu tapi pada saya saiznya nampak gagah sikit. Saya suka samperit comel-comel sebesar syiling 20 sen. Sebiji sesuap. Ayu gitu.. tak payah buka mulut besar-besar...he he he, malu la.. sebab bila masuk mulut tak boleh buka, gebu.....membelai lidah dan tekak.

Dried Fish Curry

This humble dried curry fish is now standing a main menu in wedding reception ( kenduri ) and also restaurant that serve nasi kampung as an option. My version is known as gulai darat ikan kering. Good to go with white rice, stir fried veggies, and of course, sambal belacan and ulam.
dried fish cuts
2 eggplants - cut
3 potatoes - quartered
2 tomatoes -quartered
2 tbsp curry powder ( may use specified mixed powder for dried fish, but the ordinary curry will as great too)
2 cups water
2 tamarind skin
2 cups coconut milk
salt to taste

Saute ingredients:
3 bulb garlics - chopped
5 bulb union - sliced thinly
1 tbsp mixed herbs used in normal curry
small cinnamon stick
1 star anise
curry leaf
Oil

Bring to boil curry powder in 2 cups of water and tamarind skin until fully boiling for 10-15 minutes. Add in coconut milk, dried fish and potatoes. Let it simmers and potatoes turn soft then add in eggplants and tomatoes.
Bring to boil thoroughly.

In another frying pan, heat 2-3 tbsp oil then saute all ingredients until fragrant. Pour everything includes oil to the boiling curry. Take off fire.

Monday, July 14, 2008

Corn and Bread Pudding


Simple and yummy bread pudding...

6-8 slices bread
1 cup cream style corn
5 table spoon sugar
2 table spoon corn flour
2 cups milk ( fresh milk or a mix fr milk powder)
1 egg

Beat sugar, corn flour milk and egg all together. Add a pinch of salt if you like.
Lay bread to cover the bottom of the pan. Pour in milk until breads are soaking wet! Grease a layer of corn then repeat the process. Top layer shall be covered by bread.
Bake for 30 min. ( This also can be microwaveable for 8-10 mins)
Serve cold.

Friday, July 11, 2008

Thank-you UmmiZaihadi

Thank-you Ummi. This means a lot to a less than one year old food blogger! Sharing is fun eh... here's my honoured recepients in lines...trust me, their food were yummy.. yummy... yummy...
Hi and salam....
Gert
Jun
and the list goes on.....

Monday, June 30, 2008

Prawn in Pineapple Sauce

I was asked to prepare nasi pengantin when I was back to my MIL's home yesterday. It was a last minute call, but not to dissappoint Kak Kiah & Abg Bob the next door neighbours' request, I make a quick stir fry shimp and decorate as simple as it is....KakKiah herself made her signature Rendang Hati amongst the list of the menu for her son's wedding.

I use...
1 kg medium shrimp, come people say prawn
3 pcs canned pineapple ring
3 tsbp juice
1 biji red chilly (de-seed )
1 bulb big union
2 bulbs garlics
1 tsbp thick soy sauce
3 tsbp oil
1/5 cup tamarind juice - dilute
2 pcs kaffir lime leaf
salt and sugar to taste

My way....
. Blend pineapple and the juice to make a fine paste - add water if it is too thick.
. Blend chilly, union and garlic.
· Saute blended chillies until fragrant and add tamarind juice.
· Let it simmer for a while then add in dark soy sauce salt, sugar and pineapple sauce.
· Lastly put in all shrimp. It's done when shimp change color, but for this time I made it cook till dry as it's easier to decorate and to serve.

Sunday, June 29, 2008

Haw Flakes Layer Cake


Anak penakan kita Nana mengandung dan nak kek lapis asam yang Maksu buat.., teringin nak makan. Ermmm,kesian pulak dengar, mengaku sajalah Maksu akan usahakan ...macam la terror melapis ni...padahal tak pernah buat pun ...Lagi sekali percubaan berani mati. Terrer jadi terrorist kek lapis kot ya! Sekali lalu ingat nak tepon my biras yang kerja kat Penjara PP tu, kek Lapis Asam dari sana sedap jugak. Tiap kali raya dia kan bawa balik ke rumah MIL kek ni.. itu pasal den banyak lemak seguni pasal supply kek lapis asam ni memang sentiasa ada .. he he he .
Tapi kesian la kan, Nana punya requirement "nak kek lapis asam yang Maksu buat". Paham tu? Teringat masa dia mengandung anak kedua dulu, minta nak kek coklat, waktu tu kita pun dalam pantang lepas ectopic ops...By the time kita buat, dan call depa mai ambik kek, depa kata dia baaaaru bersalin pagi tadi.. uhuks...sampai la ni tiap kali Tok Aunty jumpa baby tu Sofia Jasmine namanya, teringat saja kek coklat! Tak nak la pisang berbuah dua kali kan..jadi Tok Aunty pun mentelaah la segala resepi Dayang, Kak Liza, Bro Rozzan, Cik Mat Gebu, lastly berkenan dengan resepi Bro Rozzan kat sini .

Bismillah hirrahmaanirrahim... dan terus baca 3 Qul macam yang aruah mak ajar bila nak start masak... dah siap, gini lah jadinya. Hasil sulung kita ni tak la cantik sangat, tapi boleh la melayan kepingin mak buyung... Ok ya Nana.. enjoy!!!


Ni kita salin balik resipi Bro Rozzan... terima kasih ya...

KEK LAPIS HAW FLAKES (MASAM MANIS)
10 biji telur
190 gm gula halus
450 gm mentega
300 g biskut Marie–tumbuk halus
secukup haw flakes
1 tin susu pekat manis
85 gm sekaya
1 sudu teh vanilla
Cara:
1. Pukul gula dgn mentega hingga kembang. masukkan telur sebiji sebiji, kacau rata2.
2. Masukkan biskut tumbuk tadi dan kacau lagi hingga rata. Kemudian masukkan susu pekat, sekaya dan esen vanilla.
3. bahagikan adunan kepada 3 atau 4 bahagian dan warnakan dgn warna pilihan anda
4. Alaskan loyang 9" x 9" dgn kertas tracing dan griskan pada dasar dan keliling loyang. Ambil 2 senduk adunan dan bakarlah berselang-seli warna dgn api grill kira2 180-190 darjah Celsius. Setiap lapisan dibakar kira2 selama 5-7 minit atau hingga masak.
Untuk bakar, kita ikut style CikMat, bakar kuning 2 lapis, letak asam flakes, bakar hijau 2 lapis dan seterusnya....

Monday, June 16, 2008

Ketupat Sotong

Akhirnya selepas 2 minggu mengidam saya makan ketupat sotong hari ini. Sebagai orang utara kawin pulak dengan orang senegeri, ketupat sotong ialah menu yang asing bagi kami. Tak dapat saya bayangkan apalah rasanya bila pulut disumbat ke dalam sotong kemudian di rebus dalam santan , halba, bawang dan halia. Saya ciplak resepi dari sifu masakan kak Hanieliza dan mencari-cari sotong yang sesuai. Kata suami, kalau tengok dalam gambar ni kena cari sotong jarum. Susah pulak mencari sotong yang panjang-panjang tu sekarang ni. Lagipun saya malas nak ke pasar borong. Jauh dan sesak! Bila jumpa sotong yang segar kat kedai saya pun ambil, tapi bentuknya besar dan kontot. Sayapnya pulak tirus dari bahagian atas ke bawah. Ini sotong buluh la... kata suami. Buluh pun buluh lah janji sotong....Itu syaratnya nak buat ketupat sotong kan. Lagipun isinya tebal....Untuk eksperimen ni saya masak 2 ekor saja.. Satu persatu saya ikut resepi kak Liza dengan taatnya. Selesai masukkan pulut dalam sotong... alamak, macam penyu bentuk ketupatku! Selepas di rebus, bentuknya tak berubah jugak.
Macamana nak makan pulak? makan sebagai lauk sampingan atau sebagai hidangan utama. Ketupat biasa ada rendangnya., , ketupat sotong ni apa lawannya?
Dalam terkebil-kebil tu teringat ada lagi kuah sambal tumis sotong kering semalam... ok lah tu. Ada pulak sserunding daging yang di beli dari T'ganu dulu....hah, jadik!

Sunday, June 8, 2008

Eggless Fruitcake




Source: Zairah - Rnet.

250g butter
4 cups self raising flour (I used:400g plain flour+1tsp baking powder+1 tsp bicarbonate soda)
3 cups water (550ml)
2 cups dried fruits (280g)
1 cup firmly packed light brown sugar (200g)
1 tsb bicarbonate soda
Put butter, dried fruits, water and brown sugar in a large pot and bring to boil over a slow heat. Stir occasionally until all the ingredients dissolved. Put aside and let it cooling off. Sieve flour with baking powder and bicarbonate soda.While the boiled ingredient is still warm, sprinkle 1 tsb bicarbonate soda and stir slowly until the powder dissolved. Then add in flour and then mix well.
Put into 9" x 9" OR 12" x 8 " pan. Bake in the pre-heated oven for 35 -40 minutes.

Thursday, May 22, 2008

Mini Chicken Pie

The idea for this recipe is taken from Saji February 2006; originally Pai Ayam dan Cendawan. I had ommitted quite fews due to inavailability of kitchen inventory! Did this pix tells you the difference, eh!
Iused half of the original recipe to make four of this size.
Pastry:
250g flour
100g margarine
80g pastry margarine
1 egg
2 tbsp fresh milk.

Stuffing:
2 chicken breath -diced
2 potato
1/2 carrot 1 big union
spring union
3 tbsp green pea (canned)
2 tbsp curry powder + 2 tbsp water , mix to a paste.
salt and pepper to taste.
2 shallot
1 garlic

Praboil potato and carrot with skin to a half cooked. Take off from water and de-skin, then dice to a smal cubes. Cut spring union to a 1cm length.
Saute the chopped shallots & garlic. Add in curry paste and stir until fragrants, then add in chicken and praboil carrot and potatoes. Simmer until all ingredient well coated and add in green pea, chopped big union and spring union. Mix well and cook until it becomes lumpy. Take out off fire, set aside to cool off.
Mix flour, margarine and pastry margarine to a crumb then add in egg and milk then continue to knead until dough is smooth.
Roll the dough to a 2-3mm thin pastry sheet, cut and lye it in a small pie mold. Put in the stuffing and top of with another pastry sheet. Press the edge to secure the stuffing inside. Poke with fork and brush with egg yolk before its ready to be bake in 180C for 30-35 minutes oven.

Original Recipe ( translated)
Mushroom and Chicken Pie

Pastry:
500gn flour
200g butter
2 eggs
125 ml freah milk
10gm salt

Stuffing:
60gm diced chicken
60gm green pea
60gm shallot
60gm garlic
100g button mushroon
2 pcs bay leaf
100ml milk
50ml cooking oil
chilly powder
salt

Tuesday, May 20, 2008

Lemongrass Chicken


Source: Majalah SAJI Feb 2006 - with modification to my tastebud
500g chicken, cut into pcs
1 cup thick coconut milk

Blend all together to a fine paste:
5 stalks lemongrass ( original recipe called for 2 stalks)
12 dried chillies
2 big unions
2 garlics
1 cm ginger

( to saute') - original recipe doesn't saute'
4 shallots
1 garlic
star anise, cardamon seed, cardmon stick, cloves.
salt, brown sugar

Marinate chicken with salt and tumeric for 10 mins then deep fry lightly just enough to make it half-cooked. Set aside and drain off excess oil.
Saute shallot garlic and spices ingredient in until fragrants. Put in the finely blended lemongrass and other ingredients and stir fry for 3 minutes, then add in chicken followed by coconut milk. Allow to simmer over medium heat and stir ocassionalyy until gravy becomes thick. Put salt and brown sugar to taste.

Monday, May 19, 2008

Mixed Vegetable Curry

I saw at Gert's and quickly flip thru my old memorable recipe book just to find the version offered by Nikhil Shukla, my fully vegetarian friend of India. Last Saturday I made another trial to go with Roast Chicken and Tomato Rice. Good with roti canai and capati too!
2 potatoes
2 tomatoes
1 carrot
5-6 pc long beans
cauliflower
2 fresh chilles
i big union
2 tbsp curry powder+water->paste
2 shallots
1/2 inches ginger
2 cloves garlic
1 cup yogurt
2 tsbp ghee/ margarine
Parboil potatoes, cut into medium-sized dice. Quartered tomatoes and big unions, slice long beand and carrots. Cut cauliflower into florets.
Chop finely garlics, shallot, fresh chillies and ginger. Heat margarine/ghee in a pan, saute all the chopped garlics and all...then put in the curry paste and fry & stir until fragrants. Add carrot & potatoes and stir fry over 3-4 minutes. Pour yogurt and bring to boil. Add tomatoes, beans, cauliflower big unions, salt, freshly grind black pepper. Blend and allow to simmers until veggies is cooked.


Wednesday, May 7, 2008

Rendang Asli


600g beef/mutton
30 pcs bird-eyed chilly OR 20pcs dried chillies
1" ginger
10 bulbs shallot
4 bulbs garlic
1 teaspoon tumeric powder / 3/4" fresh tumeric
3 stalks lemongrass - pounded
2 pcs tumeric leaf
1000ml coconut milk
3-4 tsbp coconut paste ( kerisik )

Slice the lean meat to size you like.
Blend finely ALL ingredients EXCEPT lemongrass, tumeric leaf and kerisik.
Bring to boil blended spices and meat in coconut milk together with tumeric leaf and lemongrass . Stir occasionally over medium heat, let it simmers until the gravy is thick and oil disperse out. Finally put in kerisik, salt and sugar to your taste.

Tuesday, May 6, 2008

Corn Cheese Muffin

It's so fluffy...not very sweet and full of cheessy cornny aroma...
but still, my muffin rising flat, hellllpppppp!
I kept this recipe for about 2 decades before decided to make one again tonite. Why it takes me so long, the story of the lost and found is here! Originally was measured in cups and I convert it to metrics for my easy referencing....
100g butter
200g castor sugar
100g cream cheese
100g UHT whipping cream
2 large eggs
200g cream styled corn
250g all-purpose flour }
1 teaspoon baking powder } sieve together
1/2 teaspoon salt }
Optional:
50g corn kernel
cheddar cheese ( grated )

Preheat oven .
Sieve flour, baking powder and salt.
Whisk briskly butter, sugar, cream cheese until creamy then add whipping cream and beat until fluffy. Lightly beat eggs all together, then stirinto cream & mix well. Later pour in flour, followed by cream style corn. Mix gently just to blend all ingredients smoothly. Fill each cup with batter. Sprinkle corn kernel and top with cheddar cheese. Bake for 20-25 minutes.