Monday, March 31, 2008

Kasui Silversarina

I love a simple recipe that make good taste. This is one of a catch from comment column given by SilverSarina in her blog entry. Thanks KakRina, I made it right this time!

2 cups plain flour ( wheat )
1 cup tapioca floor
4 1/2 cups water
1 cup sugar
1 cup brown sugar
salt to taste
1/2 tsb kapur sirih

grated white coconut + a dash of salt

Blend all together, strain off impurities and pour into 8" diameter pan and steam. Cool off completely, cut and roll in grated coconut.

Sunday, March 30, 2008

Roti Jala

My neighbor makes a good roti jala and I comfortably order from her for years. She moved out few month back and there has gone all the luxuries. Hardly make roti jala because its hard to get a good running batter. Until lately I got the right amount of liquid to make a perfect batter just for a fine continous drip in the non-stick pan. Yes, I use non-stick pan as it's easier to control over formation of round laced pancake when throwing a fry when its compared to a flat steel capati pan.
I use:
500g flour
950 ml water
100 ml thick santan
salt to taste
dash of yellow colouring
2 eggs
Put all ingredients in a mixing bowl and blend vigorously until well dissovled. Strain out the impurities. Leave for 1/2 an hour before start making the "laced pancake".

Saturday, March 22, 2008

Tiramisu

Selalunya saya buat tiramisu dari kek span yang di beli saja. Nampak kat rumah Julia, semangat pun tiba. Tak lah kemas saya melepa krim cis macam kat Resepi Rahsia tu tapi puas lah anak-anak makan...

Resipi: Tiramisu ( di salin dari Mak Farhah)
Sumber: Kenwood Chef/Major Recipe BookSponge kek

4 biji telur
115 g gula kastor
100 g tepung gandum
15 g tepung jagung
25 g butter di cairkan
Method
1. Pukul telur dan gula smpai kembang sehingga bila diangkat whisk, adunan tak jatuh
2. Masukkan tepung gandum dan tpg jagung y telah di ayak berselang dgn butter y telah di cairkan.
3. Bakar selama 20-25 mnit pada suhu 180 C
Cream filling
serbuk koko secukupnya ( dlm 2 sudu besar)Coklat masakan yang diparut secukupnya untuk hiasan
350 ml bancuhan nescafe
(1 sudu besar nescafe dan 350 ml air panas)300 ml whipping cream
50 g gula kastor
3 x 250g(paket) mascarpone cheese
Method
1. Pukul whipping cream dan gula sampai gebu, kemudian masukkan cheese. ketepikan.
2 .Potong cake kpd 3 bhgian, pd lapisan pertama renjiskan bancuhan nescafe/kopi hingga kek agak lembab
3. Ratakan filing dan dust kan dgn serbuk koko4. Letak lapisan kedua dan ulang letak bancuhan kopi, filling dan dusting5. Pada lapisan terakhir pun sama. sapukan fiiling ke seluruh bahgian kek dan taburkan dengan coklat masakan y siap diparut, simpn dlm peti 3/4 jam
6. Sedia untuk di makan..

Monday, March 17, 2008

Sambal Goreng Palembang

The sweetness of being together is being apart...
We parted at St Louis Union Station 20 years ago. I made few attempt contacting her again but no to vail. We shared lots of memories, sweet and sour, fun and sorrow of 2 young students in a farland. This is one of her proud delicacies we shared in our experimenting kitchen. I want her to know, this is one of my hubby's favorite now. Where about her, what about her, it's always my prayer of her long life happiness here and thereafter...Amin...

Tempe - diced to 1 cm cube and deep-fried
Groundnuts - deep fried
anchovies - deep fried
potato - diced into 1 cm cubes and deep-fried
big union - dice

shallot and garlic - chopped
dried chillies - deseed and soak in hot water, blend with union ( paste)
tamarind juice
santan - just enough
oil
salt and sugar

Saute shallot and garlic. Add in chilly paste and fry until fragrant.
Pour santan, mix well with tamarind juice, salt and sugar to taste. As the thick gravy are well cooked, then mix in fried items and unions until all ingredients are well coated.
Serve hot best with white rice or tapioca!

Thursday, March 13, 2008

Laksa Kedah

Laksa is again in the menu.

Rebus bersama:
1kg ikan ( kembung, tamban atau selayang)
4-5 keping asam gelugur

Kisar halus:
1” x 1 “ belacan bakar
Cili kering secukupnya –anggaran 10-15 tangkai di-buang biji,
2 biji bawang besar
Garam
2 batang serai, daun kesum, 1 batang bunga kantan

Ketepikan asam keping untuk terus diguna utk merebus kuah.
Asingkan isi dan tulang ikan – kisar isi ikan dengan air rebusan
Kisar kepala dan tulang ikan dan tapis airnya.

Rebus bersama campuran ikan dan cili dengan daun kesum, bunga kantan dan serai
yang di ketuk. Masukkan sekali asam yang di guna untuk merebus ikan tadi. Nak bagi sedap lagi, mendapkan kuah laksa bbrp jam, kemudian panaskan semula sebelum di hiding.

Tabur: timun, bawang besar, ulam-ulaman,limau nipis, bunga kantan dihiris halus
( kita tambah macam-macam- daun salad dan kacang panjang di hiris nipis-nipis pun boleh)
Laksa Kedah selalu dimakan dengan sambal kelapa: kelapa parut putih, cili padi hijau ,bawang merah, air limau nipis( Tumbuk kelapa parut sampai lumat bersama bahan-bahan ini)

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