Makan-makan Jalan-jalan

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.

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".

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...

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...

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 kela...