My Kitchen Tales

Ayam Panggang BBQ

2012-01-17T19:19:00.000+08:00

Isi ayam

capsicum merah, hijau, kuning

bawang besar Holland( kuning)

kentang

tomato ceri

Perapan

serbuk kari daging

gula, garam

lada hitam,

sedikit kicap pekat

perahan jus lemon

serbuk all spice

Gaul perapan bersekali ayam yang sudah di potong kecil. Perap sekurang2nya 2 jam

Rebus kentang; potong sayuran dan masukkan dalam perapan ayam.

Cucuk dengan lidi.

Bakar sambil di percik dengan air perapan dan mentega.

Congo Bar

2011-12-02T17:38:00.000+08:00

Bahan-bahan

250g butter - melted

1 cups brown sugar

3 eggs

1 teaspoon baking powder

2 cups flour

1 1/2 rolled oats

1/3 cup milk

1 tsp vanilla essence

1 cup chopped compound chocolate

Mix in butter and sugar then add in egg one after another while mixing is on.

Put in flour that you had pre-sieve with baking powder followed bu oats, milk and lastly .. the chocolate.

Stri well with wooden spatula.

Pour into 13x9inch baking pan (standard size pan). Bake till done.

Udang Sos Putih

2011-10-04T23:45:00.001+08:00

2 sudu besar butter
2 sudu besar tepung gandum
1 cawan susu segar
air perahan lemon dari separuh buah lemon
kulit lemon dari separuh buah lemon - di hiris halus
daun sup dan daun bawang di racik halus

Cairkan mentega dengan api perlahan. Masukkan tepung , kacau hingga sebati, pastikan tidah berketul. Masukkan susu sedikit demi sekit sambai dikacau tanpa henti di atas api.Boleh ditambah susu jika ingin hasilkan sos yang lebih cair. Masukkan garam, lada sulah, serbuk perasa hingga secukup rasa. Angkat dari api, masukkan air lemon secukupnya.

Panggang atau kukus udang besar hingga bertukar warna kulit kemerah-merahan Keluarkan dari kukusan atau panggang kemudian masukkan dalam periuk berisi sos tadi . Masak dengan api perlahan hingga udang masak.Tabur sedikit hirisan kulit lemon. Kacau selalu supaya sos tidak berketul. Tabur daun bawang dan daun sup semasa menghidang...

Trifle Blueberry

2011-07-28T02:40:00.001+08:00

Salam ambang Ramadhan. Mudah-mudahan Ramadhan kali ini bukan medan kita menyubur lagha dengan makanan dan minuman. Seharusnya kita bersederhana. Bukannya salah kita sediakan juadah istimewa untuk meraikan Ramadhan dan menjamu selera, cuma biarlah kita berpada-pada; dan paling afdhal ialah kita ikhlas kerana hidangan yang paling hebat ialah yang disediakan dengan penuh keikhlasan. Semuga penat memasak diangkat oleh Allah dan diganjari pahala darinya.

Jom kita buat trifle untuk manisan sejuk berbuka.

Bahan:

Kek span - saya beli yang siap jer...
topping blueberry secukupnya
2 biji telur
1 tin susu cair
2 sudu besar tepung jagung
gula pasir secukupnya- agak-agak satu cawan ( bahagi dua)
jeli serbuk
perisa blueberry

Sediakan kastad: Cairkan tepung jagung dengan 1/2 cawan air.Pukul telur dengan susu dan sedikit esen vanila. Panaskan susu dan 1 bahagian gula; bila susu agak suam masukkan telur dan kacau tanpa henti kemudian masukkan cairan tepung jagung dan kacau hingga masak. Kastad perlu sedikit cair ya;

Jeli: macam biasa la masak jeli dengan gula, perisa blueberry dan air.

Penyediaan:
potong kek dan masukkan pada dasar bekas ( saya gunakan plastik kecil). Masukkan sesudu kecil topping blueberry. Lapiskan dengan kastad kemudian curahkan jeli melitupi kastad. Sejukkan

Daging Goreng Sos Lada Hitam

2011-07-17T21:01:00.000+08:00

Bahan:
250g daging
67 ulas bawang putih -tumbuk lumat
1 sudu lada hitam - . tumbuk halus
kicap masin

Tumisan:
seulas bawang putih
2 ulas bawang merah
sehiris halia dipotong panajng kemudian racik halus

Sayur iringan
Cendawan butang/kering. Rendam hingga lembut dan perah keluar air nya
batang seleri,
bawang besar secukupnya
daun bawang
cili merah dan hijau
tomato ceri
sos lada hitam

Daging dibersihkan, kemudian lumurkan bawang putih yang sudah di tumbuk halus, lada hitam , kicap masin dan sos lada hitam. Perap 1-2 jam atau semalaman. Panaskan kuali ( non-stick pan) , cair kan mentega kemudian goreng pada kedua-dua belah hingga separuh masak. Angkat dan sejukkan sebentar. Jus yang keluar dari daging jangan dibuang, ya!
Daging yang dah di masak kemudian di hiris nipis.

Panaskan sesudu minyak, tumis seulas bawang putih, sedikit halia dan 2 ulas bawang merah hingga layu, Masukkan jus daging tadi, bersama cendawan , masak perlahan-lahan hingga cendawan masak. Masukkan daging, tomato ceri,, daun bawang, batang seleri dan bawang besar juga lada merah dan hijay. Akhir sekali masukkan sos lada hitam, kacau rata. Rasa masin manis dan masam mesti seimbang dengan rasa lada hitam. Tambah apa yan gpatut mengikut citarasa sendiri ya.

Steamed Almond Brownie

2011-04-27T21:55:00.001+08:00

Bahan-bahan ( loyang 10x10x1 inc. )
200 g butter
200g dark chocolate compound - finely chopped.

170 g flour

30 g cocoa powder
1/4 trp baking soda; 1/4 tsp bicarbonate soda
4 egg
170 g castor sugar
70 gr almond nib

Cara-cara
-dissolve butter and chocolate by double boil method.
-Sieve flour and cocoa powder with SB and BP.
-Whisk eggsand sugar untill creamy then add in flour. Pour chocolate mix and mix well.
-Steam in a prepared steamer until it's done.
Cool off and garnish with ganache, nuts etc

Kentang Cili Padi

2011-04-18T22:15:00.002+08:00

perrrgghhhh...pedas!

4 biji kentang
2 cili merah
sebatang serai
sehiris halia
5 biji bawang merah
1 biji bawang putih
1 biji telur
2 sudu tepung gandum
gula, garam
7 biji cili padi -hiris memanjang

Cara:
Kupas kentang, potong wedges kemudian rebus hingga masak. Toskan .
Kisar cili merah, serai, halia, bawang hingga halus.
Tabur garam pada kentang, gaulkan denagn telur dan tepung gandum hingg elok bersalut. Goreng hingg kuning.
Tumis cili padi hingga terbit bau, kemudian masukkan bahan kisardan masak hingga wangi, masukkan garam dan gula secukup rasa. Masukkan kentang yang sudah digoreng. Kacau rata hingga bahan tumisan bersalut pada kentang...Siappp!

Chewy Chocolate Chip

2010-08-22T09:06:00.001+08:00

My son and I like our choc chip chewy while the girls and hubby prefer it chrunchy. I found this recipe years ago,adopted from N Marcus Choc chip story which flying around email.

This is the original recipy

2 cups butter

2 tsp. soda

5 cups blended oatmeal**

2 cups brown sugar

1 8 oz. Hershey Bar (grated)

2 tsp. baking powder

2 tsp. vanilla 4 cups flour
2 cups sugar
24 oz. chocolate chips
1 tsp. salt
4 eggs
3 cups chopped nuts (your choice)
** measure oatmeal and blend in a blender to a fine powder.

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

My version goes like this with bold red ( measurement is halves of the original)

1 cups butter
1 tsp. soda
2.5 cups blended oatmeal roasted

1 cups brown sugar
1 8 oz. cooking choc. bar(grated coarsely)
1 tsp. baking powder
1 tsp. vanilla

2 cups flour
1 cups sugar
12 oz. chocolate chips
1 tsp. salt
2 eggs yolk
1.5 cups chopped nuts ( almond nib)

Puding Buah Peach

2010-08-21T23:19:00.001+08:00

Momentos...

satu waktu dulu, pernah mereka-reka puding ini dari peach segar yang ranum baru dipetik di ladang. Waktu itu Ramadhan jatuh pada cuti musim panas. Agak senggang waktunya kerana siang yang lebih panjang dan kurang kelas di sekolah. Selesai summer class, pergi buat kerja part-time kat pejabat fakulti. Earning few dollars but the experience that counts. Balik apartment, solat dan tidur. Buat homework. Tidur semula. Bila buka mata masih terang benderang. Lambatnya menanti waktu berbuka pada musim panas yang panjang. Mulalah terfikir nak makan macam-macam, dan nak masak macam-macam. Mana ada kedai nak beli makanan untuk tekak Melayu nak berbuka. Mahu tak mahu masak sendiri dan mula la mereka-reka apa saja bahan yang ada kat dapur. Masa tu agar-agar memang mudah dapat kat Asian market tapi kami harus ke Richmond, Virginia atau Raleigh, NC untuk cari stok makanan Asia.

Masa tu belum ada agar-agar serbuk. Saya pun memang tak pandai guna agar-agar serbuk. Sejak kecik sampai la ni pun masih mencari agar-agar strip untuk apa-apa resepi. Saya punya sukatan sendiri untuk tentukan keras atau lembutnya agar-agar tu. Untuk resepi ini pun tak pakai sukatan metrik; cuma pakai gelas/cawan yang sama saiznya.

Segelas agar-agar kering yang sudah lembut /bersihkan dengan air

3 gelas air

daun pandan

1 gelas gula ( tambah gula ikut kemanisan yg dikehendaki)

1tin peach dalam sirap. Saya guna yg "halves"

sebiji telur asingkan putih dan kuningnya

1 sudu teh tepung jagung

1 gelas susu cair

Masak agar-agar, air. daun pandan dalam periuk A hingga larut. Masukkan gula, kacau hingga larut. Tapis.

Lapisan atas:
Ambil separuh adunan dan masukkan dalam periuk yang lain (B). Satukan tepung jagung,1/2 gelas susu dan kuning telur , pukul hingga sebat, kemudiann masukkan dalam agar-agar dan kacau perlahan-lahan larut dan sebati.
Sementara itu ambik buah peach secukupnya, ( untuk lapisan ini saya guna sebiji peach) hiris nipis atau potong dadu kecil-kecil. Susun pada permulaan acuan agar-agar/loyang. Sendukkan adunan dari periuk B kedalam acuan. Sejukkan dan biarkan permukaan beku sedikit ( tak melekat cairan bila di sentuh).

Lapisan bawah:
Masak semula baki agar-agar dlm periuk A. Lecek sebiji buah peach, campurkan dengan 1/2 gelas susu dan masukkan dalam agar-agar. Kacau perlahan-lahan, Bila hampir mendidih masukkan putih telur yang telah di pukul dan kacau lagi. Masukkan sirap dari dalam tin peach tadi. Kacau dan sejukkan sebentar.
Kemudian sendukkan perlahan-lahan ke atas lapisan bawah yang dah mengeras tadi. Beku dan sejukkan.
Sedap dimakan begitu saja ataupun dengan sos kastad.
.

Sekaya Labu / Pumpkin Custard

2010-04-15T06:32:00.001+08:00

Sejak kecik dah pandai buat labu gini. Aruah Mak selalu suruh saya buatkan untuk minum petang dan abang-abang saya amat sukakan sekaya labu...Warisan makanan Selatan Thai ; ingat sikit-sikit nama Siam nya, Sung Kyaa...ntah apa ntah...sebelum ia hilang terus, elok juga di kongsikan.

1 biji labu kecil
3 biji telur
secawan gula perang
1 1/2 cawan santan pekat
garam secukup rasa

potong bahagian atas labu dengan cermat, menadi penutup pada labu tadi. Angkat penutupnya dan kaut keluar biji labu, kemudian bersihkan.
Kacau bahan-bahan di atas hingga sebati kemudian masukkan ke dlam labu tadi. Tangkupkan penutupnya.
Kukus selama 30-40 minit
Sejukkan sebelum di potong...

hmmmmm... nyaman dan enak di "kawan"kan dengan teh kosong kurang gula!!!

Ikan Goreng Szechuan

2010-04-05T22:48:00.001+08:00

Laaaaaahhh, 4 bulan dapur tak berasap!!!!!

Ok, kita kembali bersilat dengan sudip dan kuali ya, jom masak ikan goreng sos Szhechuan. Resepi ni saya kecek dari sorang kawan yang usahakan Szechuan Restaurant kat Juru Autocity. Tak pernah la pi makan kat situ sbb tak halal kan.. so adalah alasan nak mengecek resepi dari dia...Nama resepi kat restoren dia ialah Hot and Spicy Szechuan Fish.

2 ekor ikan kerapu / bawal hitam pun boleh
Garam dan lada hitam di tumbuk kasar
1 biji telur
5 tbsp tepung gandum
6 tbsp kicap cair masin
Minyak utk gorengan ikan

Lumur ikan dengan garam dan lada hitam. Pukul telur kemudian masukkan 2 sudu tepung dan kicap - kacau menjadi bater cair. Lumur ikan dalam lebihan tepung kemudian celup dalam bater; kemudian goreng hingga garing.

Sos Szechuan;
1 inci halia diracik halus
1 biji cili merah, buang biji kemudiah diracik halus
6 bij iwater chestnuts; dadu decil
4 batang daun bawang - pilih yang keras - potong 1 inci
3 tbsps kicap cair
1 tsp apple cider
1 cawan air rebusan ayam( saya guna stok ayam M@66I)
1 tbsp tepung jagung
gula secukup rasa

Panaskan minyak, tumis halia, cili merah, water chesnut dan daun bawang. Lepas 1 minit, masukkan kicap cair dan apple cider. Kacau rata, kemudian keluarkan bahan-bahan yang digoreng tadi dan ketepikan.

Masukkan stok ayam dalam kuali yang sama, didihkan. Bila mendidih, ambil dua sudu stok , larutkan tepung jagung, kemudian masukkan larutan ini dalam kuali. Didihkan dan kacau hingga kuah menjadi agak pekat.

Masukkan gula, dan tambah garam jika suka. Masukkan ikan yg telah digoreng dalm kuah. Balikkan sambil masukkan semula bahan-bahan tumisan tadi.
Angkat dan hidangkan panas-panas.
Hiaslah macma mana pun....
Nota: rasa masakan ini harus terlebih masam dari manis dan masin.

Udang Goreng dgn Oat

2009-12-28T05:07:00.004+08:00

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.

CORNFLAKES MADU COKLAT CHIPS

2009-11-22T06:01:00.003+08:00

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.

Salad Udang Sos Mayonis

2009-10-29T23:19:00.002+08:00

Makmur lagi..ulangtayang

2009-10-04T12:52:00.005+08:00

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....

Tart Teratai

2009-09-27T20:42:00.006+08:00

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

2009-09-27T20:14:00.003+08:00

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

Ayam Bersos Madu

2009-09-14T18:11:00.004+08:00

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...

Chicken Salad

2009-08-31T07:40:00.003+08:00

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!

Udang Tomato / Shrimp in Tomato Sauce

2009-08-20T21:10:00.004+08:00

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.

E codes ingredients

2009-08-07T17:54:00.001+08:00

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

Agar-agar Nescafe

2009-08-06T17:18:00.000+08:00

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.

Biskut Denmark

2009-08-04T21:02:00.000+08:00

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.elamat 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.

Baked Macaroni

2009-08-01T16:52:00.001+08:00

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.

Chicken Biryani

2009-07-14T21:26:00.002+08:00

Simple dish by busy mom...

Vegetable curry

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

Gulai Ayam dengan Rebung

2009-06-15T21:44:00.005+08:00

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...

MUFFIN COKLAT CIP

2009-05-01T21:38:00.006+08:00

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

Eggless Banana and Chocolate Chip Muffin

2009-04-16T01:05:00.008+08:00

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!

Ikan Goreng Sambal

2009-04-10T00:10:00.000+08:00

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.

Homemade Chocholate Making Class in Penang

2009-03-14T14:51:00.005+08:00

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

Email : zarmgmum@yahoo.com

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

Banana Coffee Muffin

2009-02-15T10:20:00.007+08:00

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.

Keema Lembu

2009-02-05T21:16:00.000+08:00

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.

Chef Mom's Cupcakes

2009-01-10T05:51:00.005+08:00

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.

Peanut Butter Biscuits

2008-12-07T14:51:00.006+08:00

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!..

Almond Vanilla Bundt Cakes

2008-12-01T00:52:00.004+08:00

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.

Mee Rebus Tulang

2008-11-23T12:21:00.004+08:00

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...

Kuih Ketayap

2008-11-15T13:53:00.003+08:00

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...

Mee Bandung Tulang

2008-11-10T18:17:00.000+08:00

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.

My Cupcakes

2008-11-03T22:31:00.004+08:00

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.

Kuih Cara Berlauk

2008-10-16T14:12:00.004+08:00

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.

Besamah Daging

2008-09-19T15:04:00.006+08:00

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!

Putu Kacang

2008-09-16T08:20:00.006+08:00

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.

Daging Merah

2008-09-11T06:55:00.003+08:00

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

Paru Goreng Pedas

2008-09-06T12:16:00.005+08:00

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.

Popia Udang

2008-08-26T00:07:00.005+08:00

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.

Cappucino Muffin

2008-08-03T20:52:00.004+08:00

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.

Samperit Resepi Lama

2008-07-20T20:15:00.004+08:00

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

2008-07-20T13:36:00.003+08:00

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.

Corn and Bread Pudding

2008-07-14T16:22:00.000+08:00

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.

Thank-you UmmiZaihadi

2008-07-11T08:48:00.007+08:00

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.....

Prawn in Pineapple Sauce

2008-06-30T17:17:00.001+08:00

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.

Haw Flakes Layer Cake

2008-06-29T16:34:00.000+08:00

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....

Ketupat Sotong

2008-06-16T12:18:00.003+08:00

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!

Eggless Fruitcake

2008-06-08T22:21:00.008+08:00

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.

Mini Chicken Pie

2008-05-22T06:36:00.002+08:00

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

Lemongrass Chicken

2008-05-20T22:31:00.001+08:00

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.

Mixed Vegetable Curry

2008-05-19T21:22:00.004+08:00

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.

Rendang Asli

2008-05-07T22:56:00.003+08:00

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.

Corn Cheese Muffin

2008-05-06T19:07:00.010+08:00

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.

Pineapple Upside Down Cake

2008-05-05T14:11:00.000+08:00

Source: Rnet
Buahtangan to my friends house warming ...
200gm gula kastor
180gm mentega
4 biji telur (gred A)
300gm tepung kek / self raising flour
1 cawan jus nanas
1tsp vanilla
7 keping nenas tin
1/2 cawan brown sugar
6 biji ceri merah

Cara2:
1- Gula & mentega pukul sebati sehingga gebu.
2- Masukkan telur sebiji demi sebiji.
3- Masukkan tepung kek sedikit demi sedikit hingga habis.
4- Tuang jus nenas. & kacau (pakai spatula jer)
5- Bakar pada suhu 180'c selama 40 minit

** Taburkan brown sugar slps lengser loyang dengan butter. Kemudian baru susun kepingan nanas & letak ceri ditgh2.

Moist Choc Cake and Spanish Choc Bar

2008-05-05T05:43:00.006+08:00

For my friend's wedding. A two layered choc. cake fenced by choc bar. One bar is decorated with white choc and the other is bar is sprinkled with choc rice.

Steamed Crab

2008-04-28T11:53:00.003+08:00

Source:Amy Beh's Cyber Kuali
My kids and husband will take the crab just like that and they finished off their portion before they start eating rice!

Ingredients:
2 kg mud crabs ( I used flower crab )
(A) mix well:
100ml light soy sauce
6 tbsp rice wine ( omitted )used 3 tbsp fish sauce+3 tbsp water
4 tbsp sesame oil

(B):
1/2 tsp salt or to taste ( omitted as fish sauce is salty enough )
1/4 tsp pepper
2 chillies, sliced
50g ginger, scraped and sliced thinly
1 tbsp sliced garlic
chopped spring onions for garnish
I had added:
tomatoes - quartert
big union - slice
1/4 lemon- slice
parsley

Method:
Cut crabs into halves and clean well. Arrange crabs in a deep dish, pour ingredients (A) over and sprinkle with ingredients (B). Steam the crabs for 15 minutes over rapidly boiling water. Remove and garnish with chopped spring onions. Serve with garlic chilli sauce.

Fish and Shrimp Otak-otak

2008-04-25T23:32:00.009+08:00

Watch out friends, this is not of that traditional otak-otak recepi. The idea of stuffing mashed dori and shrimp into crab shell came from my dear husband that I'm sure he perfected so well for my birthday dinner. The texture is smooth and the taste of shrimp and dori are attained as not much herbs in use. I like its simplicity.

He use:
2 pcs dori fillet ( from supermarket frozen box)
250 g de-shelled fresh shrimp + few drops of juice from half a lime
5-6pcs daun kaduk - shredded
1 table spoon tapioca flour
3 table spoon grated coconut - blend finely
tumeric leaf ( cut across its length about 2 inches/pc)
salt, sugar to taste
6-7 crab shell, clean up inside out

Blend dori fillet and shrimp in electric blender into a lumpy paste. Add in pre-pounded coconut, lemongrass, tapioca flour salt and sugar. Lastly mix in the shredded daun kaduk.
Lay one pc of cut tumeric leaf inside crab shell. Stuffed in the mixture to fill up the shell then cover it with another piece of tumeric leave. Arrange in steamer and let it cook well.

Chocorange Muffin

2008-04-16T01:23:00.011+08:00

Recipe from this small booklet made marvellous taste as it is named. I can't remember where did I got this from but it's worth of RM 4.25 for 42 recipes of sweet and savory muffin.
2 1/2 cups flour
2 teaspoon baking powder
2 teaspoon bikarbonate soda
1/2 cup cocoa powder
1/2 cup sugar ( I used one cup)
2 tablespoon grated orange rind
2 eggs
1/2 cup orange juice ( from 2 oranges)
50 g butter - melt
1 1/4 cup milk

Sift flour, baking powder and cocoa into bowl. Mix in sugar. Make a well in center of dry ingredients. Lightly beat rind, egg and juice together. Pour in egg mixture, melted butter and milk. Mix quickly just to combine. Put in paper cups. Bake until done.
Note: This is not that one of sweet muffin. Add more sugar or dust with icing sugar to serve, sweet tooth!

Stuffed Capsicum / Tomato

2008-04-12T19:34:00.005+08:00

4 capsicum
250 gm minced meat
4-5 bulb garlic - crushed
1 tsp black pepper - crush
1 tsp white pepper
2 tsp oregano
salt to taste
1 bulb big union - chopped
1 tsbp olive oil
Mixed all the ingredients with minced meat.
Poke off the capsicum stem from top with tip of small knife and remove the seed carefully. Keep the stem as a cover. You may also use other fruity veggies like I do for tomatoes here.
Fill up meat onto it and cover with stem. Bath with olive oil, then wrap in aluminium foil. Bake with medium heat for 1 hour.

Baked Macaroni with Broccoli

2008-04-09T12:48:00.005+08:00

I baked it for dinner on Monday, then on Tuesday evening as I reach home and pull rice from container ( still in my office attire) ; Ammer said he wanted the pasta as I made yesterday for tonite's dinner.

"Sayang, we ran out of macaroni stock, dear".

" can we have it again tomorrow"?

"OK lah" . This is simple dinner today. A casserole of baked macaroni gone with ayamas black pepper chicken and canned mushroom soup with garlic bread. Alhamdulillah.

500 g macaroni

1 stalk broccoli

5 stick crab meat - cut

shrimp - shell off and cut

200 ml milk

2 tbsp flour

grated cheese

chopped button mushroom

Boil up enough water in big pot dan sprinkle in some salt. At boilling point - throw in the broccoli for 1 minute, take off and strain, followed by crab stick and shrimp. Put aside. Then boil in the macaroni. Strain off.

Heat the milk , add in flour and stir to make a thick batter- Add in salt and pepper. Fold all ingredient together with half of the grated cheese ,then put into casserole. Cover the top with another half of the cheese.

Bake with top fire only until cheese is melting...take out and serve warm!

Kasui Silversarina

2008-03-31T22:39:00.001+08:00

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.

Roti Jala

2008-03-30T00:43:00.004+08:00

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".

Tiramisu

2008-03-22T23:25:00.005+08:00

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..

Mini Murtabak

2008-03-19T20:17:00.004+08:00

Sambal Goreng Palembang

2008-03-17T15:02:00.009+08:00

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!

Laksa Kedah

2008-03-13T17:51:00.005+08:00

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)

Jus Roselle

2008-02-28T21:49:00.000+08:00

JUS ROSELLE
Jus Roselle ini saya buat dari kelopak bunganya. Saya meneliti beberapa brosur jualan lansung yang menyatakan ia kaya Vitamin c , bersifat antioksida, beta carotene, vitamin B1, B2 and B6. Jus ini rasanya masam-masam manis; pada saya lebih enak dari R***N*. Anak-anak pun setuju.
Saya kenalinya dulu sebagai asam paya. Pokok renik berbuah lebat di tanah rang di pinggir sawah. Waktu kecil dulu, saya suka memetiknya dan makan kelopaknya begitu sahaja. Asam paya kini merupakan tumbuhan industri dan panggilannya pun sudah berubah menjadi lebih glamor roselle!

Saya ke pasar malam memborong makanan basah dan terjumpa seorang kawan yang kini pengusaha minuman segar . Dia memberi saya minum percuma sebagai salam promosi. Ada selonggok buah roselle berwarna merah tua untuk pameran, geram saya melihatnya. Saya minta beli buah itu dan bertanya resepinya sekali. Mujur dia setuju. Semuga berkat murah hatinya, perniagaan jus pegaga dan roselle nya bertambah untung berganda. Resepi nya saya pos di sini..

250 g kelopak roselle

750 g gula pasir
3 liter air
Asingkan kelopak dari buah nya dan cuci. Saya rendam sebentar dalam air garam - bimbang ada ulat! Rebus semuanya dalam periuk besar hingga keluar warna merah tua. Kacau selalu. Masak hingga airnya sejat hampir separuh. Sejukkan, tapis dan simpan. Cuaca panas begini.. cepat saja luak kordial roselle ni...Silakan...

Cheesecuits

2008-02-23T23:40:00.005+08:00

Not feeling well and drolling for a dry savory stuff. I modified my Almond Biscuit. Another cookies creation that I would like to do it more...Maybe others had made this kind of cheesy cookies their way, this is my version and today I enjoy munching it with my evening tea. 100 g butter
150 g cream cheese
1 cup icing sugar
3 cups plain flour
1 tbsp milk powder
1 egg yolk
2 cups finely grounded almond ( from whole almond - roasted and grind)
1/2 cup chocholate rice
1/2 cup grated cheddar cheese

Garnishing:
Egg white
grated cheddar cheese

Beat sugar, creme cheese and butter until creamy. Add in egg yold and mix evenly. Fold in flour, milk powder, grounded almond, choc rice and cheddar cheese. Fold and mix to a dough. Take a small portion, flatten by using rolling pin and cut to your desired shape. Brush-up the top face with egg white, then put few strand of grated cheese and bake until done.

Date Cake

2008-02-20T16:52:00.004+08:00

Yours truely still having packs of dates leftover from Zulhijjah 10 days fasting plus packs sent by someone in Makkah thru my aunt when she's back from hajj last month. There was times when we did not have dates on the shelves as of nowadays, my mom used to keep stock from Ramadhan to last for few months. She used to take out from the container and dry it off under the hot sun, then dates look good and nice to eat again. She made cakes too. Here is something I tried hard to recall, then managed to documented in metrics!

240 g plain flour
1 1/4 tsp baking powder
1 tsp soda bikarbonat
220 fine granulated sugar (I substitute with light brown sugar)

20pcs dates - deseeded and sliced
200 ml fresh milk ( my mom used fresh cow milk!)

200ml oil ( yes... cooking oil)
vanilla, salt
3 large eggs
200 ml warm water

Soak sliced dates in milk for at least 1 hour until milk turn brown in dates discoloration. Sift flour, bp and sb together then add in sugar and mix dry ingredients evenly. Pour in warm water and stir. Beat eggs then add into the mixture and continue mixing with wooden spatula. Add in vanilla and salt. Put milk and dates into tight drinking Tupperware tumbler and shake vigorously then pour into mixture followed by oil. Blend well and put into 8" pan.
Bake or steam for approximately 1 hour.

Steamed Fish alaThai

2008-02-10T23:59:00.000+08:00

1 fish - white promfret

1 inch young ginger
7 pcs bird chillies -chopped
10 garlics ( put aside 3 pcs - chopped)
1 bulb big union
1 big tomato - quartered
3 pcs preserved plum
garnishing - green union- chopped
fish sauce
salt, sugar

Steam the fish with 7bulb of garlics, chopped ginger, chillies, preserved plum, salt and sugar.
When it's done, take out clear soup from the fish and put aside.

Saute chopped garlics until fragrants. Pour in the soup, add lime and fish sauce and bring to boil. Add hot water if the soup is too thick. Put in tomatoes and big union ( and chopped cucumbar- option) and simmer for 2 minutes. The soup should taste sour, sweet, salty and hot!
Arrange fish in shallow plate, then pour in the soup together with all veggeies.

Black Pepper Squid

2008-02-10T07:43:00.000+08:00

( Originally Amy Beh's in grilling method and fewer ingredients. I'd improvised into my own taste bud)

1 kg large squid (app. 6-8 inches long)
5 cloves garlic - crunched finely
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp black pepper corn - pound finely
salt , light brown sugar
3 tbsp honey
1 lime - squeezed for juice
red chilly or capsicum- sliced thinly

Garnishing: green union & parsley - shredded

Cut squid into 2. Use sharp scissors to cut each edges at interval of 1cm - this help each pieces to open up like flower.
Season and marinate squid with all ingredients for 5 minutes. Heat the non-grease pan, work with big fire. Put in squid.( I cook the tentacle first, as it's easier to work on the flower later. Dish out cooked tentacles then put in the slices into hot pan). Stir evenly and turn squids to have the edges down so good petals can form up better flower. Season to your taste and ready to serve.

Salad Udang, Ikan & Ayam Bakar, Manisan Buah Pear

2008-02-08T18:52:00.000+08:00

cikMilah tolak jer pintu, bau semerbak dari dapur menyeluruh rumah kami yang kecik ni...Oh, cik Abang masak untuk birthday Kakak! Dah terhidang pun....apalagi sambar camera dan tembak dulu...Inilah juadah untuk sambut harilahir ke-14 anak dara sulung tuu!
Ni cikMilah posting gambarnya yer.... Resepi nya nanti cikMilah kena cakar rimau dulu...kih, kih kih!
Salad udang dan otak-otak sebagai apertizer...

ikan fillet/dori dibakar dengan bawang putin dan minyak zaitun, curahkan sos plum dan cendawan oyster, si dia buat sos sendiri tau. Roti bawang putih & tuna mayonis pun ada...

Ayam hidroponik bakar, sedap dan wangi ; tak tau rempah apa cikAbang letak. Bila tanya dia senyum-senyum pulak!
hmmmmmm.....
manisan buah pear dalam sirap pudina - sedap dan wangi you...

Bila lagi nak puji suami kannnn....Thanks so much dear.

Nice Matter Award

2008-02-04T15:56:00.000+08:00

I awarded few friends who make me feel warmth and welcomed during my early entrance in blogging . They are KakElle, Abg Idham aka AyahSu, academic mom Faruha and my DikMa.
To my suprise today, KakHanieliza had awarded me the same pink bouquet. Thank-you Liza...

Appreciate your friends. If you get it back, you know how true your friendship are...

Strawberry Chocholate Cheesecake

2008-02-04T00:09:00.000+08:00

with rich chocholaty cream cheese to balance up sour strawberry

Browse thru internet and study e-friends' recepi plus 2 testings - can I called this My Strawberry Chocholate Cheesecake?he he he

Crust:
chocolate cake/chocolate chips cookies - make 1 cup of crumb
1 tablespoon butter
1/2 cup conflakes - blend finely
1/2 cup oatmeal - grill and blend
Mix all of the above , add butter if needed to make it hard and lumpy.
Press inside pre-lined 6 inches baking pan.
Keep in fridge for 20 minutes and bake for 10 minutes. Cool off.

Filling:
250g creme cheese
1/3 cup of castor sugar
1 large egg
1/2 cup whipping cream
1/2 cup milk
1 taspoon strawberry paste
2 tsb plain flour
2-3pcs whole strawberry - blend to a fine paste.

Whisk creame cheese and sugar until fluffy. Add in egg and beat well. Mix whipping cream and milk then pour into cheese mixture. Beat again until more fluffier. Add in blended strawberry and flour. As all ingreidient are well blended, add in the strawberry paste and mix well.
Pour into the prepared crust. Steam bath for app 40 minutes.Leave it colling off inside the oven until it's completely cold.

Take out from mold. Spread strawberry glaze. Decorate with cream cheese and more chocholate!

Creme Cheese Topping:
4 table spoon cream cheese
2 tsbp butter
icing sugar
1/2 teaspoon lime juice
Beat until creamy. Put in nozzle and pipe as desired.

Mee Hainan

2008-01-29T19:54:00.000+08:00

Another simple-dish-all-in-at-one-go for a busy mom cooking a balance diet meal in a hurry ...!

I deep fried one yee mee at a time and placed it in a plate. Fried an egg and put next to the mee. In a separate pot, sautee 8-10 bulbs of chopped garlics until browning and fragrant. Take out half of the garlic and the oil, put aside. Pour water into the pot and bring to boil. Throw in all (veggies, meat, seafood) until the soup boil again, then add in salt & sugar to taste. Dash in pepper if you like.

To serve: Put a little bit of oyster sauce on the mee, scoop in the ingredients and top it to the mee, then garnish with fried garlics (and its oil if you like) Finally, pour the boiling soup, yee mee will automatically soften...stir evenly then ... Bismillah...

(For 4 serving plates)
Clear soup;
2 cups plain water
salt and sugar to taste
peppper

Suggested ingredients:
chicken meat - diced
prawn - peel off head and skin
squid - cut
fish cake - sliced
sawi - cut
carrot- sliced
baby corn
mushroom

Others:
Egg (fried)
Oyster sauce
If you like it hot you may try this:
few bird chillies, clean and cut. Pour hot water to it, drain, then soak in in warm water. Add in 2 tbsp vinegar. Ready to serve.

Options to replace yee mee:
white rice or mee hoon

Laksa Nona Singapura

2008-01-23T20:38:00.000+08:00

I am longing for hot soup. KakElle's laksa nyonya looks very tempting and mouth watery ... alamak tak boleh tahan....Reached home at 6.15pm, I took my own sweet time dang ding dong and within more or less than 45 mins., my food tester has two thumbs up.

Maybe my mind had pre-set that laksa should taste a bit sour, I added a piece or two tamarind skin to the original recipi.

Dinner served at 7.00pm.

naked laksa mee with garnishing as suggested by KakElle

I have only middle saized prawn and had cooked it together with daun kesum into gravy

the closed-up
Great thanks for the recipi, KakElle...

Bubur Asyura

2008-01-19T20:06:00.000+08:00

Bubur asyura everyone....

I love nuts. Either eating it right away or putting in cooking I enjoyed it to the last bit.

...it's time for bubur asyura again with nutty loads. Yes, I am doing it by myself they way my family used to do - not that tedious though my arm is a bit "lengoh-lengoh" for non-stop stirring part! No written recipe as it always capai and tuang but this time I mean to document it for my own reference....and of course for fun sharing....That's why I did not publish until had finally taste my own during iftar today. Takut tak sedap....

Tulip& drNO, Faruha, kakLela, KakElle..here we go!

I used:
250 g rice flour
300 g sugar
260 ml thick santan
1 litre water
salt, pandan leaf
(nuts as pic snapped):
1cup green bean
1 cup red bean
1 cup chickpeas
1 cup peanut
1 cup cashewnut - fry without oil.
1 cup sago ( I have pink sagoo in stock - why not!)
3 ripe banana
1 pc Sweet potato
1 cup cream-style corn
1 cup brown sugar

Last nite:
soak separately all nuts.
This morning:
Boil them separately until tender
soak sago then drain off the excess water
boil sweet potato
cut banana

Mix rice flour, sugar, brown sugar and water until dissolved. (Kalau rajin, tapiskan). Mix in santan and put salt to taste. Simmer with pandan leaf and stir until becoming to thick paste. Add in sagoo, add water if it is too thick. When it starts to bubble, add in all nuts , banana, potatoes and corn then continue stirring until done.
To test : scoop a little portion into a saucer. If it turn hard within 3-5 mins then it's ready to serve.

Opps! forgot to throw in cashewnuts..ermmm.....

For neighbors...

Moist Chocolate Cake

2008-01-17T22:20:00.000+08:00

Lama mencari kek coklat yang bagus, yang ini sesuai membelai tekak ku...
Tak rugi berguru...Untuk ganache, hanya campurkan cooking choc dan crisco, cairkan dalam double broiler, sejukkan dan sapu mengikut alunan tangan......

RICH CHOCOLATE MOIST CAKE
(ANDREW KOW COOKING CLASS)

160gm butter
300gm castor sugar
3 eggs (grade A)

1 tsp vanilla

Sift all together:

220gm flour (rose brand)
60gm cocoa powder
1 tsp bicarbonate soda
1 ¼ tsp baking powder

200ml water

Make a paste by adding all below:

½ tsp salt
1 tsp Nescafe + 1 tbsp hot water => paste / option with 1 tsp coffee emuco
1 tsp cocoa emulco

Whisk butter and sugar until creamy. Add egg one by one, beat well after each addition. Add in essence vanilla. Put flour alternately with water and stir using wooden spatula. Lastly add the paste and mix evenly. Pour into 8 in x 8 in pan and bake for 45-60 minutes.

Sambal Sotong Bergajus

2008-01-12T15:24:00.000+08:00

Resepi asal Chicken Cashew Nut Dari Dapur Maklang . Sengaja mengubah selera ... tiba-tiba sedap la pulak!
1 keping sotong kembang
2 labu bawang besar
15 tangkai lada
5 biji bawang merah
3 ulas bawang putih
2 sudu sos tiram
2 sdb kicap pekat
Gula, garam secukup rasa
1 sudu minyak bijan
1 cawan gajus
minyak masak

Persediaan:
Cuci sotong dengan tepung jagung untuk menghilangkan lendirnya. Kukus sotong seekor/tanpa di potong hingga lembut untuk mengelakkannya mengeluarkan air berlebihan dalam kuah nanti. Bila sejuk barulah di potong ikut suka hati.
Buang biji cili, celur untuk mengurangkan pedas.Kisar cili kering dan bawang hingga lumat.
Goreng gajus tanpa minyak hingga rangup.
Hiris bawang merah dan bawang putih untuk tumisan.

Cara:
Satukan minyak masak dan minyak bijan dalam kuali.
Tumis bawang hingga garing.
Masukkan cili, kacau, masukkan gula dan garam. Masak hingga cili menjadi garing.
Masukkan kepingan sotong. Kacau sebati.
Masukkan kicap pekat, sos tiram dan tambah gula garam mengikut citarasa.
Akhir sekali masukkan gajus. Kacau rata.
Dah siap dah....
Sedap di makan dengan nasi putih atau nasi lemak.

Spicy Tuna Cutlets

2008-01-10T14:10:00.000+08:00

I read in a newspaper of something similar like this recipe but cannot remember the exact measurement. While doing stock clearance, I found 2 cans of tuna in my cabinet and half opened frozen french fries, thus it is just a good start-up my own mixing.
One who leave with a person who is passionate about cooking and enjoy stuffing family and friends with food is forced to like first hand try-out recipe whether it is tasty or not! Ha ha ha...

Spicy Tuna Cutlets

2 cans of tuna in olive oil - drained and mashed
2 cups french fries - fry without oil until tender/half cooked - mashed
2 big union, grated
coriander leaves - shredded
2 red chillies - take the seed off and chop finely
1 tsb curry powder
Salt, sugar and pepper to taste
2 eggs
corn flour
butter

Mix well all ingredients with 1 egg. Beat lightly another egg to be used as a dip.
Put in a rectangular pan and press evenly then cut to desired shapes.
Coat in corn flour, dip in beaten egg, then pan fry with butter until both sides turn golden brown.

I served it as breakfast/brunch with Oregano Potato inspired by a blogger friend here. Thanks MakLang...On another thought, the cutlets goes well as savory dish for hi-tea or small birthday party. Dare to try with chilly ot tomato sauces?

Sambal Serai Daging

2008-01-05T10:16:00.000+08:00

Alia asked if we still have meat stocked in the fridge. Oh yes,dear. She has a very diplomatic ways of asking if she wants me to cook something.... Rasa nak makan ketupat... Oh hoo...This week I didn't prepare meal regularly. If prepared them beakfast,lunch will be fast-food. Dinner is just bought from a nearby food court. Both of us losing foot and hand to those hustle and bustle on few functions, school registration , ecetera, ecetera....She had surely missed home cook.
I had de-frosted meat before off to zzzzzzzzz...and had also put instant ketupat in rice cooker last nite. Simple work this morning, before 7am, breakfast is served.

450 g meat - slice thinly in small pieces
3 table spoon tamarind juice
oil, salt, sugar
Blend finely:
20 pcs dried chillies
3 big union
2 bulbs garlic
4 lemon grass

Method
Heat the oil and fry blended chillies until fragrant. Put in meat. Stir regularly. Cover and cook until tender then add in tamarind juice, salt and sugar to taste. Take off from stove when the gravy coats to meat.
Good with ketupat or simply white rice, bread or coloured rice.

Nasi Goreng USA

2007-12-31T20:37:00.000+08:00

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....

Wajik aka Pulut Kacau

2007-12-28T22:19:00.000+08:00

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.

Red Bean Jelly

2007-12-20T13:14:00.000+08:00

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.

Fun Cakes Great Weekend

2007-12-16T22:22:00.000+08:00

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.

Sausage Rolled in Oats

2007-12-09T07:26:00.000+08:00

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.

Banana Soft Moist Cake

2007-12-02T20:22:00.000+08:00

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

Ayam Golek 1

2007-12-01T23:26:00.000+08:00

School holiday we always have string of friends an relative hopping by. My cousin stopped by for R n R at our house on their way to Pesta Pulau Pinang. We were on they way back from Queensbay Mall when they called and we saw traffic-jam blotted along the Penang Bridge from one end to another. Hubby asked them to wait for us to reach home and said they will miss the maghrib prayer in the queue then suggesting them to make a move from our house after the prayer and to cross to Penang by ferry instead. I started thinking of what to serve them for dinner! Ideally I had de-frosted the whole chicken as I was planning to marinate it overnight for tomorrow's lunch. Now I had to change recepi to make Ayam Golek by express!! There we go...

1 whole chicken
1 packet rempah kurma
3 table spoon full chilly powder
1 table spoon cumin powder
salt and sugar to taste
2 pre-boiled egg
4 sausages
220 ml thick santan
1 cup water
1 bullbs of big union - slice
3 bulbs of garlics - chopped
Oil

Saute union and garlics until browning. Mixed all the spices plus the seasoning to a thick paste and fry them with the union. Cut sausages into 2 and put in the wok. Stuff in the chicken with 1 egg ( to block the front opening )When the sausages is half-cooked then take out. Add in the santan and water to the spices and let it simmers. Stuff up the sausages inside the chicken and close off with another egg. Tie the leg together. Dip the whole chicken in the wok with the gravy covered about half of the chicken. Cover the wok. After each 4-5 minutes turn the chicken alternately. At the same time, spoon up the gravy and bath it on the chicken trepeatedly and cover the wok all the time. Cook for 35-40 minutes until the spice coats to the chicken and left the excess oil in the wok.

Fried Mee with Sesame Seed

2007-11-20T12:24:00.000+08:00

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.

Ketupat Pulut Hitam

2007-11-19T07:39:00.000+08:00

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.

Kerabu Mangga

2007-11-09T23:31:00.000+08:00

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

Nasi Lemak , Sambal Udang

2007-11-08T08:20:00.000+08:00

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.

Marble Chocolate Cheese Cake

2007-10-28T23:46:00.000+08:00

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.

Rendang Raya

2007-10-22T13:19:00.000+08:00

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.