Monday, December 28, 2009

Udang Goreng dgn Oat

Macam-macam nama disebut intuk resepi begini. Versi saya simpe saja.
Bersihkan udang dan sejat airnya.
Tabur garam dengan kunyit atau rempah kari. Perap seketika.
Kemudian masukkan dlm kuali dan goreng tanpa minyak hingga kulit udang bertukar jadi merah. Tak perlu garing nanti udang akan keras bila di goreng lagi..
Angkat dan sejukkan. Air yang keluar dr udang jangan dibuang, ya.
Masukkan sebiji telur dan masukkan oat secukupnya. Gaul rata hingga oat melekat pada udang. Goreng sekejap dlm minyak panas hingga salutannya garing.

Sunday, November 22, 2009

CORNFLAKES MADU COKLAT CHIPS

Raya Haji is just around the corner...my family and relatives are usually has extensive Raya Haji's celebration, as grand as the Aidilfitri. We still have homemade cakes on our table and cookies in the jar. Dushhhhhh.. thinking of something simple to take home (balik kampung).As kiddos are home, it is just a nice time to pass this cookie making to them. With a minimum guidance, this is what we had.....to munch...chrunchy yummyyyyy... and fews jars for their Pak Wa,Ngah, Pak Lang and Makcik...not to forget their lovely Tok!

CORNFLAKES MADU COKLAT CHIPS
( copy pasted frm Hanieliza's fotopages...thanks KakLiza sayang....mmmmmuahhhhssss)
Bahan A
150 gm butter
90 gm gula kastor
5 s/b madu

Bahan B
250 gm cornflakes [ramaskan sikit]
100 gm coklat chips
100 gm badam cincang panggang

Hiasan
paper cup kecil
coloring rice atau coklat rice

Cara
1. Panaskan bahan A sehingga butter cair.
2. Masukkan Bahan B dan gaulkan rata.
3. Sudukan dalam paper-cup kecil.
4. Hiaskan dengan coloring rice/coklat rice
4. Bakar dalam oven yg telah dipanaskan suhu 170'C selama 8-10 minit.
5. Sejukkan dan simpan dalam bekas kedap udara.

Thursday, October 29, 2009

Salad Udang Sos Mayonis






Sunday, October 4, 2009

Makmur lagi..ulangtayang


Makmur is my best seller for Raya each years. In 2007 I used to switch to blended ghee but one of my regular customers, a makcik from Permatang Pasir phone up and said.."makmur hang tak sama macam tahun lepaih punya..."
Ok Makcik.. OK...
Since than I sticked to PURE GHEE no matter at what price it is tagged. I had 2 versions this year. One is the ordinary oblong and this round makmur is made in that SNOW BALL technique with peanut and almond nib inside.

Ingredients are as simple as ghee and all purpose floor but the making is tedious...read here for the recipe

All year long offer is available at RM22/50pcs - price will be increased as PURE GHEE price heads up....

Sunday, September 27, 2009

Tart Teratai



Saya pergi kelas belajar buat tart teratai tapi hasilnya tak memuaskan tekat jadi tart teratai ini saya olah dari resepi sendiri; kalau berminat dengan resepi sila tengok sini ya..

Almond London

Mana-mana rumah pun ada biskut ni kan! Macam-macam versi; ada yang ditabur gula manik berwarna-warni, rice buble dan badam. Biskut didalam nya ada yang gebu, ada yang rangup, ada yang plain. Ikut selera masing-masing. Ini versi saya.Sebiji badam yang dah dipanggang di balut dengan doh campuran mentega, gula halus, tepung paling halus, serbuk badan dan merah telur. Biskut ini dicelup dalam coklat kemudian ditabur badam hancur dan di hias coklat putih

Monday, September 14, 2009

Ayam Bersos Madu

Senang benget! Ayam goreng di masak dengan cili kisar campur bawang yang dah ditumis dengan kulit kayu manis, bunga lawang dan bunya cenglih, sekali dengan bawang merah, bawang puitih dan hirisan halia.Campurkan sos cili, kemudian madu, kacau hingga kuah likat..hhmmmmm...yummyCampur la hirisan bawang besar ke, daun bawang ke, daun sup ke....ikut hati sendiri...

Monday, August 31, 2009

Chicken Salad

Hiris jer sebanyak mana:
timun
tomato
bawang merah
isi ayam


Versi Melayu: gaul dengan garam halus, gula, kerisik
Versi antarabangsa: gaul jer dengan sos salad
Versi cikMilah : saya tambah hirisan buah zaitun, hirisan lemon dan cili hijau; gaul dengan 2 sudu minyak zaitun.

hehehehe..entri mengelatssss!

Thursday, August 20, 2009

Udang Tomato / Shrimp in Tomato Sauce

Another simple dish that could be ready in 10 minutes200 g udang besar / shrimp
1/2 sudu teh kunyit / teaspoon tumeric
2 ulas bawang putih / bulb of garlic
4 ulas bawang merah / bulb of shallot
1 bawang besar / union
2 biji tomato / tomatoes
1 sudu besar cili merah kisar / table spoon blended red chillies
3 sudu besar sos tomato / tomato sauce
1 sudu teh tomato puree / tomato puree ( canned )
garam , gula secukup rasa / salt, sugar to taste
2-3 sudu besar minyak / oil

Gaul udang denagn kunit dan sedikit garam. Ketepikan seketika.
Mix tumeric and dash of salt to shrimp and keep aside.

Tumis bawang putih dan bawang merah. Bila garing masukkan cili kisar , garam gula, renehkan hingga terbit minyak.
Saute garlic and shallot to soft then add in blended chilly, salt and sugar and simmer until oil disperse.

Bila terbit minyak masukkan udang, kacau hingga sos menyaluti udang kemudian masukkan puree dan sos tomato. Tambah garam gula jika perlu. Masukkan tomato yang dibelah dan bawang besar yang dah di potong. Sedia untuk dimakan.
When oil disperse, add in shrimp followed by tomato sauce, tomato puree and add in sugar and salt if necessary. Bring to cook, add in sliced tomatoes and union.
Ready to serve.

Friday, August 7, 2009

E codes ingredients

http://www.muslimtent.com
long but worth reading......

E codes are codes sometimes found on food labels in the European Union (GB, France, Germany, Spain, Italy, Portugal, etc.) The code indicates an ingredient which is some type of food additive. The E indicates that it is a "European Union approved" food additive.
If you never saw one before, probably you don't live in the European Union. Other countries have different food labelling laws. Even inside the EU, sometimes they use the code, sometimes they still write the word.
Halal: Halal is a Quranic term which means allowed or lawful. Halal foods and drinks are permitted for consumption by Allah-the Supreme Law Giver. Eating Halal is obligatory on every Muslim.
Haram: Haram is a Quranic term which means prohibited or unlawful. Haram foods and drinks are absolutely prohibited by Allah. Eating Haram is forbidden for every Muslim.
Mushbooh: Mushbooh is an Arabic term which means suspected and cover a grey area between Halal and Haraam. If one does not know the Halal or Harm status of a particular food or drink, such a food or drink is doubtful. A practicing Muslims prevents himself from consuming doubtful things.
Other words you may come across are Makrooh meaning ‘religiously discouraged’ or ‘disliked’ and Dhabiha meaning ‘slaughtered according to Islamic method’.

E Codes:
E100 Curcumin, turmeric [Colouring] halal
E101 Riboflavin (Vitamin B2), formerly called lactoflavin (Vitamin G) [Colouring] [likely to be GM] mushbooh
E101a Riboflavin-5'-Phosphate [Colouring] [likely to be GM] mushbooh
E102 Tartrazine [Colouring] [possible allergic reaction] halal
E103 Chrysoine Resorcinol [Colouring] ?
E104 Quinoline Yellow [Colouring] [possible allergic reaction] halal
E105 Fast Yellow AB [Colouring] ?
E106 Riboflavin-5-Sodium Phosphate [Colouring] mushbooh
E107 Yellow 2G [Colouring] ?
E110 Sunset Yellow FCF, Orange Yellow S [Colouring] halal
E111 Orange GGN [Colouring] ?
E120 Cochineal, Carminic acid, Carmines [Colouring] [animal origin] haram
E121 Orcein, Orchil [Colouring] ?
E122 Carmoisine, Azorubine [Colouring] halal
E123 Amaranth [Colouring] halal
E124 Ponceau 4R, Cochineal Red A, Brilliant Scarlet 4R [Colouring] halal
E125 Scarlet GN [Colouring] ?
E126 Ponceau 6R [Colouring] ?
E127 Erythrosine [Colouring] halal
E128 Red 2G [Colouring] halal
E129 Allura Red AC [Colouring] halal
E130 Indanthrene blue RS [Colouring] ?
E131 Patent Blue V [Colouring] halal
E132 Indigo carmine, Indigotine [Colouring] halal
E133 Brilliant Blue FCF [Colouring] halal
E140 Chlorophylls and Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins [Colouring] haram
E141 Copper complexes of chlorophylls and chlorophyllins (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins [Colouring] haram
E142 Greens S [Colouring] [possible allergic reaction] halal
E150a Plain Caramel [Colouring] [likely to be GM] halal
E150b Caustic sulphite caramel [Colouring] [likely to be GM] halal
E150c Ammonia caramel [Colouring] [likely to be GM] halal
E150d Sulphite ammonia caramel [Colouring] [likely to be GM] halal
E151 Black PN, Brilliant Black BN [Colouring] halal
E152 Black 7984 [Colouring] ?
E153 Carbon black, Vegetable carbon [Colouring] [likely to be GM] mushbooh
E154 Brown FK, Kipper Brown [Colouring] halal
E155 Brown HT, Chocolate brown HT [Colouring] halal
E160a Alpha-carotene, Beta-carotene, Gamma-carotene [Colouring] mushbooh
E160b Annatto, bixin, norbixin [Colouring] halal
E160c Capsanthin, capsorubin, Paprika extract [Colouring] halal
E160d Lycopene [Colouring] [possibly GM] halal
E160e Beta-apo-8'-carotenal (C 30) [Colouring] halal
E160f Ethyl ester of beta-apo-8'-carotenic acid (C 30) [Colouring] halal
E161a Flavoxanthin [Colouring] mushbooh
E161b Lutein [Colouring] haram
E161c Cryptoaxanthin [Colouring] [likely to be GM] halal
E161d Rubixanthin [Colouring] halal
E161e Violaxanthin [Colouring] halal
E161f Rhodoxanthin [Colouring] halal
E161g Canthaxanthin [Colouring] haram
E162 Beetroot Red, Betanin [Colouring] halal
E163 Anthocyanins [Colouring] halal
E170 Calcium carbonate [Colouring] halal
E171 Titanium dioxide [Colouring] halal
E172 Iron oxides and hydroxides [Colouring] halal
E173 Aluminium [Colouring] halal
E174 Silver [Colouring] halal
E175 Gold [Colouring] halal
E180 Pigment Rubine, Lithol Rubine BK [Colouring] halal
E181 Tannin ?
E200 Sorbic acid [Preservative] halal
E201 Sodium sorbate [Preservative] halal
E202 Potassium sorbate [Preservative] halal
E203 Calcium sorbate [Preservative] halal
E210 Benzoic acid [Preservative] halal
E211 Sodium benzoate [Preservative] halal
E212 Potassium benzoate [Preservative] halal
E213 Calcium benzoate [Preservative] halal
E214 Ethyl para-hydroxybenzoate [Preservative] halal
E215 Sodium ethyl para-hydroxybenzoate [Preservative] halal
E216 Propyl para-hydroxybenzoate [Preservative] halal
E217 Sodium propyl para-hydroxybenzoate [Preservative] halal
E218 Methyl para-hydroxybenzoate [Preservative] halal
E219 Sodium methyl para-hydroxybenzoate [Preservative] halal
E220 Sulphur dioxide [Preservative] halal
E221 Sodium sulphite [Preservative] halal
E222 Sodium hydrogen sulphite [Preservative] halal
E223 Sodium metabisulphite [Preservative] halal
E224 Potassium metabisulphite [Preservative] halal
E225 Sodium sulphite [Preservative] ?
E226 Calcium sulphite [Preservative] halal
E227 Calcium hydrogen sulphite [Preservative] [Firming Agent] halal
E228 Potassium hydrogen sulphite [Preservative] ?
E230 Biphenyl, diphenyl [Preservative] halal
E231 Orthophenyl phenol [Preservative] halal
E232 Sodium orthophenyl phenol [Preservative] halal
E233 Thiabendazole [Preservative] halal
E234 Nisin [Preservative] ?
E235 Natamycin, Pimaracin [Preservative] halal
E236 Formic acid [Preservative] halal
E237 Sodium formiate [Preservative] halal
E238 Calcium formiate [Preservative] halal
E239 Hexamethylene tetramine, Hexamine [Preservative] halal
E240 Formaldehyde [Preservative] ?
E242 Dimethyl dicarbonate [Preservative] halal
E249 Potassium nitrite [Preservative] halal
E250 Sodium nitrite [Preservative] halal
E251 Sodium nitrate, saltpetre [Preservative] halal
E252 Potassium nitrate (Saltpetre) [Preservative] haram
E260 Acetic acid [Preservative] [Acidity regulator] halal
E261 Potassium acetate [Preservative] [Acidity regulator] halal
E262 Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate) [Preservative] [Acidity regulator] halal
E263 Calcium acetate [Preservative] [Acidity regulator] halal
E264 Ammonium acetate [Preservative] ?
E270 Lactic acid [Preservative] [Acid] [Antioxidant] halal
E280 Propionic acid [Preservative] halal
E281 Sodium propionate [Preservative] halal
E282 Calcium propionate [Preservative] halal
E283 Potassium propionate [Preservative] halal
E284 Boric acid [Preservative] halal
E285 Sodium tetraborate (borax) [Preservative] halal
E290 Carbon dioxide [Acidity regulator] halal
E296 Malic acid [Acid] [Acidity regulator] halal
E297 Fumaric acid [Acidity regulator] halal
E300 Ascorbic acid (Vitamin C) [Antioxidant] halal
E301 Sodium ascorbate [Antioxidant] halal
E302 Calcium ascorbate [Antioxidant] halal
E303 Potassium ascorbate [Antioxidant] ?
E304 Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate [Antioxidant] mushbooh
E306 Tocopherol-rich extract (natural) [Antioxidant] halal
E307 Alpha-tocopherol (synthetic) [Antioxidant] halal
E308 Gamma-tocopherol (synthetic) [Antioxidant] halal
E309 Delta-tocopherol (synthetic) [Antioxidant] halal
E310 Propyl gallate [Antioxidant] halal
E311 Octyl gallate [Antioxidant] halal
E312 Dodecyl gallate [Antioxidant] halal
E315 Erythorbic acid [Antioxidant] halal
E316 Sodium erythorbate [Antioxidant] halal
E317 Erythorbin acid [Antioxidant] ?
E318 Sodium erythorbin [Antioxidant] ?
E319 Butylhydroxinon [Antioxidant] ?
E320 Butylated hydroxyanisole (BHA) [Antioxidant] halal
E321 Butylated hydroxytoluene (BHT) [Antioxidant] halal
E322 Lecithin [Emulsifier] mushbooh; halal if it is from soy fat or egg yolk; haram if it is from animal fat

E325 Sodium lactate [Antioxidant] halal
E326 Potassium lactate [Antioxidant] [Acidity regulator] halal
E327 Calcium lactate [Antioxidant] [possibly of animal origin] halal
E329 Magnesium lactate [Antioxidant] ?
E330 Citric acid [Antioxidant] halal
E331 Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate [Antioxidant] halal
E332 Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate [Antioxidant] halal
E333 Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate [Acidity regulator] [Firming Agent] halal
E334 Tartaric acid (L(+)-) [Acid] [Antioxidant] halal
E335 Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate [Antioxidant] halal
E336 Potassium tartrates (i) Monopotassium tartrate (cream of tartar) (ii) Dipotassium tartrate [Antioxidant] halal
E337 Sodium potassium tartrate [Antioxidant] halal
E338 Phosphoric acid [Antioxidant] halal
E339 Sodium phosphates (i) Monosodium phosphate (ii) Disodium phosphate (iii) Trisodium phosphate [Antioxidant] mushbooh
E340 Potassium phosphates (i) Monopotassium phosphate (ii) Dipotassium phosphate (iii) Tripotassium phosphate [Antioxidant] mushbooh
E341 Calcium phosphates (i) Monocalcium phosphate (ii) Dicalcium phosphate (iii) Tricalcium phosphate [Anti-caking agent] [Firming Agent] mushbooh
E343 Magnesium phosphates (i) monomagnesium phosphate (ii) Dimagnesium phosphate [Anti-caking agent] ?
E350 Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate [Acidity regulator] halal
E351 Potassium malate [Acidity regulator] halal
E352 Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate [Acidity regulator] halal
E353 Metatartaric acid [Emulsifier] halal
E354 Calcium tartrate [Emulsifier] ?
E355 Adipic acid [Acidity regulator] halal
E356 Sodium adipate [Acidity regulator] halal
E357 Potassium adipate [Acidity regulator] halal
E363 Succinic acid [Acidity regulator] halal
E365 Sodium fumarate [Acidity regulator] ?
E366 Potassium fumarate [Acidity regulator] ?
E367 Calcium fumarate[Acidity regulator] ?
E370 I,4-Heptonolactone [Acidity regulator] ?
E375 Nicotinic acid, Niacin, Nicotinamide [Colour Retention Agent] ?
E380 Triammonium citrate [Acidity regulator] halal
E381 Ammoniumferrocitrate [Acidity regulator] ?
E385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) halal
E400 Alginic acid [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] halal
E401 Sodium alginate [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] halal
E402 Potassium alginate [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] halal
E403 Ammonium alginate [Thickener] [Stabiliser] [Emulsifier] halal
E404 Calcium alginate [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] halal
E405 Propane-1,2-diol alginate (Propylene glycol alginate) [Thickener] [Stabiliser] [Emulsifier] halal
E406 Agar [Thickener] [Gelling agent] [Stabiliser] halal
E407 Carrageenan [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] [possible allergic reaction] halal
E407a Processed eucheuma seaweed [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] ?
E410 Locust bean gum (Carob gum) [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] halal
E412 Guar gum [Thickener] [Stabiliser] halal
E413 Tragacanth [Thickener] [Stabiliser] [Emulsifier] halal
E414 Acacia gum (gum arabic) [Thickener] [Stabiliser] [Emulsifier] halal
E415 Xanthan gum [Thickener] [Stabiliser] halal
E416 Karaya gum [Thickener] [Stabiliser] [Emulsifier] halal
E417 Tara gum [Thickener] [Stabiliser] halal
E418 Gellan gum [Thickener] [Stabiliser] [Emulsifier] halal
E420 Sorbitol (i) Sorbitol (ii) Sorbitol syrup [Emulsifier] [Sweetener] [Humectant] halal
E421 Mannitol [Anti-caking agent] [Sweetener] halal
E422 Glycerol [Emulsifier] [Sweetener] [possibly of animal origin] mushbooh
E425 Konjac (i) Konjac gum (ii) Konjac glucomannane [Emulsifier] ?
E430 Polyoxyethylene (8) stearate [Emulsifier] [Stabiliser] [possible allergic reaction] haram
E431 Polyoxyethylene (40) stearate [Emulsifier] haram
E432 Polyoxyethylene (20) sorbitan monolaurate (polysorbate 20) [Emulsifier] mushbooh
E433 Polyoxyethylene (20) sorbitan monooleate (polysorbate 80) [Emulsifier] mushbooh
E434 Polyoxyethylene (20) sorbitan monopalmitate (polysorbate 40) [Emulsifier] mushbooh
E435 Polyoxyethylene (20) sorbitan monostearate (polysorbate 60) [Emulsifier] mushbooh
E436 Polyoxyethylene (20) sorbitan tristearate (polysorbate 65) [Emulsifier] [possibly of animal origin] mushbooh
E440 Pectins (i) pectin (ii) amidated pectin [Emulsifier] halal
E441 Gelatine [Emulsifier] [Gelling agent] [animal origin] haram
E442 Ammonium phosphatides [Emulsifier] halal
E444 Sucrose acetate isobutyrate [Emulsifier] halal
E445 Glycerol esters of wood rosins [Emulsifier] mushbooh
E450 Diphosphates (i) Disodium diphosphate (ii) Trisodium diphosphate(iii) Tetrasodium diphosphate (iv) Dipotassium diphosphate (v) Tetrapotassium diphosphate (vi) Dicalcium diphosphate (vii) Calcium dihydrogen diphosphate [Emulsifier] halal
E451 Triphosphates (i) Pentasodium triphosphate (ii) Pentapotassium triphosphate [Emulsifier] mushbooh
E452 Polyphosphates (i) Sodium polyphosphates (ii) Potassium polyphosphates (iii) Sodium calcium polyphosphate (iv) Calcium polyphophates [Emulsifier] mushbooh
E459 Beta-cyclodextrine [Emulsifier] ?
E460 Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose [Emulsifier] halal
E461 Methyl cellulose [Emulsifier] halal
E462 Ethyl cellulose [Emulsifier] ?
E463 Hydroxy propyl cellulose [Emulsifier] halal
E464 Hydroxy propyl methyl cellulose [Emulsifier] halal
E465 Ethyl methyl cellulose [Emulsifier] halal
E466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose [Emulsifier] halal
E468 Crosslinked sodium carboxymethyl cellulose [Emulsifier] ?
E469 Enzymically hydrolysed carboxymethylcellulose [Emulsifier] ?
E470a Sodium, potassium and calcium salts of fatty acids [Emulsifier] [Anti-caking agent] mushbooh
E470b Magnesium salts of fatty acids [Emulsifier] [Anti-caking agent] mushbooh
E471 Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) [Emulsifier] mushbooh
E472a Acetic acid esters of mono- and diglycerides of fatty acids [Emulsifier] mushbooh
E472b Lactic acid esters of mono- and diglycerides of fatty acids [Emulsifier] mushbooh
E472c Citric acid esters of mono- and diglycerides of fatty acids [Emulsifier] mushbooh
E472d Tartaric acid esters of mono- and diglycerides of fatty acids [Emulsifier] mushbooh
E472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids [Emulsifier] mushbooh
E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids [Emulsifier] mushbooh
E473 Sucrose esters of fatty acids [Emulsifier] mushbooh
E474 Sucroglycerides [Emulsifier] mushbooh
E475 Polyglycerol esters of fatty acids [Emulsifier] mushbooh
E476 Polyglycerol polyricinoleate [Emulsifier] mushbooh
E477 Propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids [Emulsifier] mushbooh
E478 Lactylated fatty acid esters of glycerol and propane-1 [Emulsifier] mushbooh
E479b Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids [Emulsifier] halal
E481 Sodium stearoyl-2-lactylate [Emulsifier] halal
E482 Calcium stearoyl-2-lactylate [Emulsifier] halal
E483 Stearyl tartrate [Emulsifier] halal
E491 Sorbitan monostearate [Emulsifier] mushbooh
E492 Sorbitan tristearate [Emulsifier] mushbooh
E493 Sorbitan monolaurate [Emulsifier] halal
E494 Sorbitan monooleate [Emulsifier] mushbooh
E495 Sorbitan monopalmitate [Emulsifier] mushbooh
E500 Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (Bicarbonate of soda) (iii) Sodium sesquicarbonate [Acidity regulator] [Raising Agent] halal
E501 Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate [Acidity regulator] halal
E503 Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate [Acidity regulator] halal
E504 Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn. Magnesium hydrogen carbonate) [Acidity regulator] [Anti-caking agent] halal
E507 Hydrochloric acid [Acid] halal
E508 Potassium chloride [Gelling agent] [Seasoning] halal
E509 Calcium chloride [Sequestrant] [Firming Agent] halal
E510 Ammonium chloride, ammonia solution [Acidity regulator] [Improving agent] halal
E511 Magnesium chloride [Firming Agent] halal
E512 Stannous chloride [Antioxidant] halal
E513 Sulphuric acid [Acid] halal
E514 Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate [Acidity regulator] halal
E515 Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphate [Seasoning] halal
E516 Calcium sulphate [Sequestrant] [Improving agent] [Firming Agent] halal
E517 Ammonium sulphate [Improving agent] halal
E518 Magnesium sulphate, Epsom salts [Acidity regulator] [Firming Agent] halal
E519 Copper sulphate [Preservative] halal
E520 Aluminium sulphate [Firming Agent] halal
E521 Aluminium sodium sulphate [Firming Agent] halal
E522 Aluminium potassium sulphate [Acidity regulator] halal
E523 Aluminium ammonium sulphate [Acidity regulator] halal
E524 Sodium hydroxide [Acidity regulator] halal
E525 Potassium hydroxide [Acidity regulator] halal
E526 Calcium hydroxide [Acidity regulator] [Firming Agent] halal
E527 Ammonium hydroxide [Acidity regulator] halal
E528 Magnesium hydroxide [Acidity regulator] halal
E529 Calcium oxide [Acidity regulator] [Improving agent] halal
E530 Magnesium oxide [Acidity regulator] [Anti-caking agent] halal
E535 Sodium ferrocyanide [Acidity regulator] [Anti-caking agent] halal
E536 Potassium ferrocyanide [Anti-caking agent] halal
E538 Calcium ferrocyanide [Anti-caking agent] halal
E540 Dicalcium diphosphate [Acidity regulator] [Emulsifier] halal
E541 Sodium aluminium phosphate, acidic [Emulsifier] halal
E542 Bone phosphate [Anti-caking agent] [animal origin] haram
E543 Calcium sodium polyphosphate halal
E544 Calcium polyphosphate [Emulsifier] halal
E545 Aluminium polyphosphate [Emulsifier] ?
E550 Sodium silicate [Anti-caking agent] halal
E551 Silicon dioxide (Silica) [Emulsifier] [Anti-caking agent] halal
E552 Calcium silicate [Anti-caking agent] halal
E553a (i) Magnesium silicate (ii) Magnesium trisilicate [Anti-caking agent] halal
E553b Talc [Anti-caking agent] halal
E554 Sodium aluminium silicate [Anti-caking agent] halal
E555 Potassium aluminium silicate [Anti-caking agent] halal
E556 Calcium aluminium silicate [Anti-caking agent] halal
E558 Bentonite [Anti-caking agent] halal
E559 Aluminium silicate (Kaolin) [Anti-caking agent] halal
E570 Stearic acid (Fatty acid) [Anti-caking agent] mushbooh
E572 Magnesium stearate, calcium stearate [Emulsifier] [Anti-caking agent] mushbooh
E574 Gluconic acid [Acidity regulator] halal
E575 Glucono-delta-lactone [Acidity regulator] [Sequestrant] halal
E576 Sodium gluconate [Sequestrant] halal
E577 Potassium gluconate [Sequestrant] halal
E578 Calcium gluconate [Firming Agent] halal
E579 Ferrous gluconate [Colouring] halal
E585 Ferrous lactate [Colouring] halal
E620 Glutamic acid [Flavour enhancer] mushbooh
E621 Monosodium glutamate [Flavour enhancer] mushbooh
E622 Monopotassium glutamate [Flavour enhancer] mushbooh
E623 Calcium diglutamate [Flavour enhancer] mushbooh
E624 Monoammonium glutamate [Flavour enhancer] mushbooh
E625 Magnesium diglutamate [Flavour enhancer] mushbooh
E626 Guanylic acid [Flavour enhancer] halal
E627 Disodium guanylate, sodium guanylate [Flavour enhancer] halal
E628 Dipotassium guanylate [Flavour enhancer] halal
E629 Calcium guanylate [Flavour enhancer] halal
E630 Inosinic acid [Flavour enhancer] halal
E631 Disodium inosinate [Flavour enhancer] [possibly of animal origin] mushbooh
E632 Dipotassium inosinate [Flavour enhancer] halal
E633 Calcium inosinate [Flavour enhancer] halal
E634 Calcium 5'-ribonucleotides [Flavour enhancer] haram
E635 Disodium 5'-ribonucleotides [Flavour enhancer] [possibly of animal origin] haram
E636 Maltol [Flavour enhancer] halal
E637 Ethyl maltol [Flavour enhancer] halal
E640 Glycine and its sodium salt [Flavour enhancer] [possibly of animal origin] mushbooh
E900 Dimethyl polysiloxane [Anti-foaming agent] [Anti-caking agent] halal
E901 Beeswax, white and yellow [Glazing agent] [animal origin] halal
E902 Candelilla wax [Glazing agent] halal
E903 Carnauba wax [Glazing agent] [possible allergic reaction] halal
E904 Shellac [Glazing agent] [animal origin] halal
E905 Microcrystalline wax [Glazing agent] ?
E907 Crystalline wax [Glazing agent] halal
E910 L-cysteine [animal origin] halal
E912 Montanic acid esters halal
E913 Lanolin, sheep wool grease [Glazing agent] halal
E914 Oxidized polyethylene wax [Glazing agent] halal
E915 Esters of Colophane [Glazing agent] halal
E920 L-cysteine hydrochloride [Improving agent] [animal origin] haram
E921 L-cysteine hydrochloride monohydrate [Improving agent] [animal origin] haram
E924 Potassium bromate [Improving agent] ?
E925 Chlorine [Preservative] [Bleach] halal
E926 Chlorine dioxide [Preservative] [Bleach] halal
E927b Carbamide [Improving agent] halal
E928 Benzole peroxide [Improving agent] ?
E938 Argon [Packaging gas] halal
E939 Helium [Packaging gas] halal
E941 Nitrogen [Packaging gas] halal
E942 Nitrous oxide [Propellant] halal
E948 Oxygen [Packaging gas] halal
E950 Acesulfame K [Sweetener] halal
E951 Aspartame [Sweetener] halal
E952 Cyclamic acid and its Na and Ca salts [Sweetener] halal
E953 Isomalt [Sweetener] halal
E954 Saccharin and its Na, K and Ca salts [Sweetener] halal
E957 Thaumatin [Sweetener] [Flavour enhancer] halal
E959 Neohesperidine DC [Sweetener] halal
E965 Maltitol (i) Maltitol (ii) Maltitol syrup [Sweetener] [Stabiliser] [Humectant] halal
E966 Lactitol [Sweetener] [animal origin] halal
E967 Xylitol [Sweetener] halal
E999 Quillaia extract [Foaming Agent] halal
E1103 Invertase [Stabiliser] halal
E1105 Lysozyme [Preservative] haram
E1200 Polydextrose [Stabiliser] [Thickening agent] [Humectant] [Carrier] halal
E1201 Polyvinylpyrrolidone [Stabiliser] halal
E1202 Polyvinylpolypyrrolidone [Carrier] [Stabiliser] halal
E1400 Dextrin [Stabiliser] [Thickening agent] halal
E1401 Modified starch [Stabiliser] [Thickening agent] ?
E1402 Alkaline modified starch [Stabiliser] [Thickening agent] halal
E1403 Bleached starch [Stabiliser] [Thickening agent] ?
E1404 Oxidized starch [Emulsifier] [Thickening agent] halal
E1410 Monostarch phosphate [Stabiliser] [Thickening agent] halal
E1412 Distarch phosphate [Stabiliser] [Thickening agent] halal
E1413 Phosphated distarch phosphate [Stabiliser] [Thickening agent] halal
E1414 Acetylated distarch phosphate [Emulsifier] [Thickening agent] halal
E1420 Acetylated starch, mono starch acetate [Stabiliser] [Thickening agent] halal
E1421 Acetylated starch, mono starch acetate [Stabiliser] [Thickening agent] ?
E1422 Acetylated distarch adipate [Stabiliser] [Thickening agent] halal
E1430 Distarch glycerine [Stabiliser] [Thickening agent] ?
E1440 Hydroxy propyl starch [Emulsifier] [Thickening agent] halal
E1441 Hydroxy propyl distarch glycerine [Stabiliser] [Thickening agent]
E1442 Hydroxy propyl distarch phosphate [Stabiliser] [Thickening agent] halal
E1450 Starch sodium octenyl succinate [Emulsifier] [Stabiliser] [Thickening agent] halal
E1451 Acetylated oxidised starch [Emulsifier] [Thickening agent] ?
E1505 Triethyl citrate [Foam Stabiliser] halal
E1510 Ethanon ?
E1518 Glyceryl triacetate (triacetin) [Humectant] mushbooh
E1520 Propylene glycol [Humectant] Propylene glycol?

This ingredient list is for information only and not complete. The judgment and the validity of this information are left to the user. I’m not responsible or liable for any action based on this information. If you have any comments or suggestions, send me an

Thursday, August 6, 2009

Agar-agar Nescafe

I need a little caffein in life! So simple yet very sedapppp...


2 sudu besar serbuk agar-agar
5 cawan air
250g Gula
1 sudu teh Nescafe dibancuh dalam 1 cawan air panas.
250ml susu cair


Campur semua gula dan serbuk agar-agar. Panaskan air dlm periuk dan tuang campuran gula dan agar-agar perlahan-lahan sambil dikacau, biarkan mendidih. Setelah gula dan agar-agar larut. Bahagi 2.
Masukkan campuran nescafe dalam satu belas dan campurkan susu dalam bekas yang satu lagi ,kemudian selangselikan adunan dalam acuan.

Tuesday, August 4, 2009

Biskut Denmark

Resepi ini saya dapat sejak zaman anak dara. Masa tu saya baru saja kerja selepas grad, bila raya ramai la kakak-kakak yang bawa kuih raya ke pejabat. First time makan, rasa biskut ni istimewa sangat. Saya pulak memang minat buat biskut jadi saya tanya resepi pada empunya tuan, kakYati. Resepi dari ibu mertua kakYati, ibu mertuanya orang bangsawan... Ok ka KakYati,resepi rahsia kot....
Eh tak lah nak rahsia-rahsia dik ooi.. Mak Wan cakap, buat apa la nak simpan resepi, mati tak bawa masuk kubur. Kalau share dengan orang lain, niat jer sedekah, dapat juga pahala jariah...
Alhamdulilah, dapat berkawan dengan menantu orang bangsawan yang budiman ni..Banyak juga saya resepi lauk pauk MakWan yang saya belajar dari KakYati. Semuga roh Mak Wan mendapat rahmah dariNya,berkat kesyukuran orang-orang yang mendapat menfaat dari resepi ini. InsyaAllah.




Nak buat dia memang la 'belemoih' ngan coklat sebab kena salut satu-satu. Selamat mencuba.






BISKUT DENMARK
Bahan-Bahan Biskut:
2 cawan gula
1.5 cawan planta
3 cawan tepung jagung
2.5 cawan tepung gandum
Vanilla
2 biji merah telur

Icing:
2 kati kacang tanah – sangai & tumbuk
2 bungkus gula icing
4 camb serbuk koko
Air panas.

Cara-cara untuk biskut: ·
Adunkan butter dengan gula hingga berkrim ·
Masukkan telur kemudian kacau hingga sebati ·
Masukkan esen vanilla dan kacau sebati ·
Ayak ke2-2 jenis tepung, masukkan sedikit-sedikt – uli hingga menjadi lembut · Gentel bulat – sebesar hujung jari manis je , sbb nanti ia mengembang.
Bakar dan sejukkan.

Cara-cara untuk aising: Dilute choco powder with boiling water. Add in icing sugar, stir to disolve , make a fine mix. ( Pekatan ni seakan-akan ganache )Drop the biscuit in the the chocolate-icing mixture, roll to cover whole biscuit. Guna 2 sudu besar. Roll in the ground nut.

Saturday, August 1, 2009

Baked Macaroni



Ingredients
200g macaroni
1 pkt curry powder
Ground beef
125g chicken sausage, thinly sliced
100g button mushrooms, thinly sliced
1/2 cup mixed vegetables
1 tsp chopped garlic
3 tbsp oil
75g cheddar cheese, grated
Combine:
4 eggs, beat
3 tsp chicken stock
3/4 to 1 tsp salt
1/2 tsp pepper

Method
Bring water to a boil in a pot. Add a teaspoon of salt and a few drops of oil. Put in macaroni and boil for eight to nine minutes.

Heat oil and saute garlic till golden and fragrant. Put in curry powder. Add button mushrooms, sausage and macaroni. Mix well. Dish out into a mixing bowl. Stir in mixed vegetables.

Grease a deep square casserole dish lightly with corn oil and pour half of the cooked macaroni mixture into it. Sprinkle with grated cheese and top with the remainder of the mixture. Sprinkle with cheese sparingly all over.

Pour the egg mixture over the macaroni and bake in a preheated oven at 180 ºC for 30 to 35 minutes or until egg mixture sets. Remove and serve either hot or cold.

Tuesday, July 14, 2009

Chicken Biryani

Simple dish by busy mom...

Vegetable curry
Potato and egg salad come with chunky granny smith and sliced dates




Monday, June 15, 2009

Gulai Ayam dengan Rebung

Salam.. lamanya dapur tak berdongeng!

Jom cuba masakan kampung ni...

Bila bersuami, cikAbang terkejut tengok ayam digulaikan dengan rebung, sekali rasa terus jadi fevret dia jugak. Bila makan rasa sayu dan rindu terkenang aruah ibu bapa di sana. Semuga mereka tenang di alam barzakh. Gulai ayam dengan rebung ni kegemaran saya sejak kecil. Imbauan kenangan survival hidup zaman kanak-kanak hingga remaja berumah di tepian bendang; memelihara ayam itik kerbau kambing, memberi makan ayam pagi petang, menunggu padi jemuran, menghalau itik masuk ke reban adalah nostalgia yang tak berulang; dan tak mungkin dapat dirasai sekali lagi.Opps.. cukup bersayu-sayuan....yuk.. kita masak..

Sebelum tu kita kena sediakan rebung dulu.
Rebung segar:
dimayang seketul-seketul dan di rebus terlebih dulu untuk membuang pahitnya.Saya tambah sesudu kecil gula untuk memperisakan rebung yang mmg rasa aslinya tak begitu ketara pada lidah...ala-ala "mild" gitu. Toskan airnya dan cuci sekali lagi untuk menghilangkan rasa pahit.

Rebung masam:
rebung segar yang dimayang kemudian direndam dalam air biasa sehingga mengeluarkan rasa sedikit masam. Rendam sehari dua dan airnya perlu di ganti paling kurang sekali sehari. Rebung akan jadi lembut dan berwarna kekuningan sedikit.Cuci bersih untuk hilangkan baru dan rasa masamnya.

rebung dalam tin:
ahaks..beli jer kat supermarket ke, hypermarket ke.. tapi ya.. produit of China!

Sepupu rebung dalam tin ialah rebung yang dah siap di bungkus dalam plastik selalunya ada di jual di pasartani

Bahan-bahan
ayam bagian tulang dipotong kecil
kerisik
rebung
santan secukupnya
rempah kari daging + sedikit air; gaulkan sebati
garam secukup rasa

tumisan: halia, bawang putih, bawang merah, kulit kayu manis
bunga cengkih, bunga lawang


Buat macam masak kari biasa...
Tumiskan bahan tumisan hingga garing. Masukkan rempah, masak hingga terbit minyak sambil dikacau-kacau supaya rempah tidak hangus. Bila rempah dah garing masukkan ayam, di balik-balikkan supaya samarata rempahnya. Bila ayam sudah separuh masak, curahkan santan dan kacau.
Biarkan hingga mendidih dan masukkan kerisik ikut selera.
Opppsss... jangan lupa garamnya ya...

Friday, May 1, 2009

MUFFIN COKLAT CIP

Suka buat mufin, cepat, ringkas mudah, sedap.
Sumber: Chef Anuar (tuuuu kat bawah tu, chek tangkap gambaq ngan dia; tangan den tu yg tak tahan tu.. camana jadi gitu pun tatau)
100gm telur
75 gula perang
75 gm gula kastor
150 ml susu
150 ml minyak masak
250gm tepung gandum
15 gm serbuk penaik
100 gm coklat cip
15 gm serbuk koko ( gambar atas : untuk gambar bawah saya tak masukkan serbuk koko)
Cara:-
1. Campurkan telur bersama gula perang dan gula kastor. Kacau sebati.
2. Masukkan susu dan minyak ke dalam adunan telur dan kacau rata.
3. Gaul tepung, serbuk penaik bersama serbuk koko dan masukkan ke dalam adunan. Kacau rata.
4. Masukkan coklat cip dan kacau rata
5. Masukkan adunan ke dalam paper cup yg diletakkan di dalam acuan muffin
6. Bakar sehingga masak pada suhu 190C lebih kurang 20 minit. Tips: adunan yg dimasukkan coklat cip tidak perlu dikacau terlalu lama kerana ini akan membuatkan coklat cip kembang dan adunan akan menjadi

Thursday, April 16, 2009

Eggless Banana and Chocolate Chip Muffin


It is passed midnight now and my kitchen is smeeling a fresh muffin aroma. I was about to go off to lalaland but, look at this ripe banana, seducing me its sweat heavenly....
I grab 3 bananas, mashed it out,
add in 3/4 cup of corn oil
and 1 cup of milk ; then blend them together.
On the dry ingridient ; it was a cup of sugar I added to 3 cups of flour shifted with 1tsb baking powder and 1 tsp of bicarbonate soda mix in another bowl. I was later poured in the liquid into this bowl and mixed them altogether with wooden spatula.

The batter was lumpy but I remembered Nigella Lawson said lumpy batter make best muffin! Add in a handfull of chocolate chip, then spooned them into the prepared muffin cases. Sprinkle the chocolate rice on top and then bake until I saw my muffins are dark and risen.
My muffin is well risen and springy, but it has a little coarse surface though the inside is soft and nice. While doing the clean up, then I remembered, I did not put any egg!
Hahaha.. this is my newly ventured muffin.. the EGGLESS one!

Friday, April 10, 2009

Ikan Goreng Sambal

sssstttt..sssttt, memang pedas! Semua rasa ada, pedas, sedikit masin manis masam beraroma petai!

1 ekor ikan ( tak kisahlah ikan apa-apa; saya guna kerapu)
garam dan kunyit
Sambal:
3 tangkai cili merah
5 tangkai cili padi
5 bawang merah
3 labu bawang putih
10-15 biji petai, isinya sahaja dihiris halus.
belacan, garam, gula
sos ikan
limau kasturi

Ikan:
Bersihkan ikan dan rendam dalam campuran air asam dan garam ( asam keping/asam jawa/ limau nipis dan garam utk hilangkan bau yang kurang enak).
Cuci dan toskan, kemudian lulurkan garam halus dan kunyit secukupnya.
Goreng tapi usah sampai garing.

Tumbuk KASAR cili dengan belacan , garam, 3 biji bawang merah dan dua biji bawang putih.

Mayang halus lebihan bawang merah dan putih kemudian tumis hingga layu. Masukkan sambal yang di tumbuk , sekaligus dengan garam, gula. Bila sambal garing, masukkan petai yang sudah dihiris halus. Masukkan sos ikan ( nampla) dan perahkan limau kasturi. Tambah garam gula mengikut rasa. Tambah air supaya sambal yang lebih cair.

Bila sudah masak, masukkan ikan yang telah di goreng, biarkan dalam kuali hingga sebahagian dr kuah di serap ikan. Balikkan ikan supaya sama rata menyerap kuah sambal.
Hidang bersekali dengan rencah sambal.




Saturday, March 14, 2009

Homemade Chocholate Making Class in Penang


Hi sweetie cutie friends....
finally, we could launch our first class that will commence on

29 March (10am -5pm)-RM200
Venue: PG Cake Craft, KOMTAR Penang
Location: above KFC
Instructor: Pn Zarina & Pn Jamilah

You may also read here!
To view more on creative chocolate product made by the instructor read here

CHOCOLATE MAKING CLASS
PG CakeCraft will be conducting a chocolate making class at our center on the 29th March 2009 from 10.00am to 5.00pm. Course fee is RM200.00 which is inclusive of lunch, 250gm of couverture and compound chocolate for you to take home and practice moulding the chocolate.

As a bonus for attending this class, our students will be given some samples of chocolate made with real Belgian Chocolate!Join our chocolate making class and see how easy it is to make your own chocolate if you know the correct technique. This is a real chance for you to develop your creative side to make delicious and addictive chocolate with mouth watering praline fillings.
You can make your own moulded chocolate to give as gifts for ‘hantaran’, valentine’s day, birthday or for any special occasion.Our chocolate making class takes you through an in-depth curriculum on chocolate making because at PG CakeCraft, we believe in understanding the products before working with it.

The following topics will be covered in our chocolate making module:

* a brief history on chocolate and the production various type of chocolate like dark, milk and white couvertue, compound and Belgian chocolate.

* Chocolate making process and techniques

* tempering chocolate without using tempering equipment

* moulding chocolate in creative designs

* marbling

* making dipping chocolate for strawberries

* delicious praline filling recipesd

*gianduja chocolate which is a European style of chocolate made from chocolate and nut paste. (will also be taught in our module)

* name & address of chocolate suppliers to get you started to make homemade chocolatef

* packing, pricing and marketing plan of your homemade chocolate



Please register by paying RM50.00 as deposit and email to my co-partner the details

Name : Zareena Begum Binti Mohamed Ghani

Bank : CIMBAccount No : 0713-0016569-52-5


Class is limited to 10 students per session with 2 instructors . So book early to avoid disappointment!

Sunday, February 15, 2009

Banana Coffee Muffin


BANANA COFFEE MUFFINS recipe adopted from Mamafami - the cooking blog that has been my references and a never missed out blog on every surfing.
Ingredients:
180g all-purpose flour
195g superfine flour
5 tsp baking powder or 2-1/2 tsp double action baking powder
1/2 tsp salt
210g castor sugar
3 large eggs, lightly beaten
250ml milk
4 tbsp instant coffee powder
130g butter, melted and cooled
3 ripe bananas, mashed ( i used 6 instead.. hahaha.. bananacraze...)
Coffee powder to dust muffin surface
METHOD:
Preheat oven at 200 degC. Line muffin tray with paper cups.
Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
In another mixing bowl, dissolve coffee powder in milk. Add egg and melted butter. Mix well.Make a well in the middle of dry ingredients. Add the wet ingredients and mashed bananas. Mix just until all the flour is moistened.The batter should look lumpy. Do not overmix.Divide batter into 12 muffin cups. Dust surface of muffins with a little coffee powder.Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen. Transfer to wire racks to let cool.

Thursday, February 5, 2009

Keema Lembu

makan dengan pelbagai roti: capati, canai atau baguette dan naan.Saya cuba resepi dari
mesra.net
Kiriman: Adli
Sumber: Restoran Zam Zam Singapura
OK la..sendiri masak, sendiri makan, sendiri enjoy....

Bahan-Bahan:
1 kilo daging lembu cincang
1 biji bawang besar di dadu
3 ulas bawang putih di cincang
½ kilo kentang yang telah direbus dan dadu
½ cawan tairu
½ cawan susu
½ cawan daun ketumbar di hiris
6 sudu besar minyak sapi
Garam secukup rasa
1 tin kacang peas
Bahan di kisar
2 ½ sudu teh ketumbar
2 ½ sudu teh jintan manis
1 sudu teh lada hitam
1 inci halia
1 sudu teh kunyit
10 biji cili padi
Cara:
1. Panaskan minyak sapi.
2. Tumis bawang besar dan bawang putih
3. Campur bahan yang di kisar.
4. Tumis hingga harum
5. Campur daging cincang.
6 Masak hingga tukar warna.
7. Campur daun ketumbar, air limau dan garam
8. Campur kentang, tairu dan susu
9. Bila mendidih tambah kacang peas dan padamkan api.


Saturday, January 10, 2009

Chef Mom's Cupcakes

Credit to Rnet gang Sarah Jasmine for modifying the original recipe and sharing it with everyone.
Semuga di berkati Allah dan ditambah rezeki melimpah-limpah.. Amin.
A: Mix
140g cocoa powder
1 cup of hot water
310ml milk
1 tsp choc emulco ( added by me)
1 tsp coffee emulco (added by me)

B: Seive
350gm flour
1 1/2 tsp soda bicarbonate
1 1/2 tsp baking soda
1/2 tsb salt

C: Whip
252 butter
250 castor sugar
250 brown sugar
61 gm oil

5 large egg
1tsb vanilla essence

Whip butter, sugars and oil till creamy.
Add in egg one by one.
Mix in A and B alternately until done.
_________________________________________
Butter cream using condensed milk
( Original Chef Tan See Fong's recipe; modified by my cikgu deco Anis Adlina Amir)
500g creamwell
250 shortening/ butter
225 g condensed milk
3 tablespoom icing sugar
1/2 teaspoon salt
Cream creamwell and butter
Gradually add sugar, milk and salt one at a time, beating well on medium speed. Scrape sides and bottom of bowl often. 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.