lemon cupcakes

Vanilla Cupcakes:




1/2 cup (113 grams) unsalted butter, room temperature



2/3 cup (130 grams) granulated white sugar



3 large eggs



1 teaspoon pure vanilla extract



Zest of 1 large lemon (outer yellow skin)



1 1/2 cups (195 grams) all purpose flour



1 1/2 teaspoons baking powder



1/4 teaspoon salt



1/4 cup (60 ml) milk



Buttercream Frosting:



2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted



1/2 cup (113 grams) unsalted butter, room temperature



1 teaspoon pure vanilla extract



2 tablespoons milk or light cream



Assorted food colors (if desired)



Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.




In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.



In a separate bowl whisk together the flour, baking powder, and salt.



With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.



Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.



Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).



Makes about 12 cupcakes







Read more: http://joyofbaking.com/VanillaCupcakes.html#ixzz1gLEARrtP

















Read more: http://joyofbaking.com/VanillaCupcakes.html#ixzz1gLDd8aEV

kueh kaswi

Bahan-bahan ( Loyang bulat 30cm )


BAHAN A :-)

350 g gula melaka (mat guna 300 g)

240 g gula pasir

450 ml air

2 helai daun pandan, disiat dan simpul

BAHAN B :-)

190 g tepung gandum*

120 g tepung ubi*

60 g tepung beras*(*disatukan dan diayak)

900 ml air

2 camca besar air abu (alkaline water)

3/4 camca besar air kapur

1 camca besar pewarna coklat

BAHAN C :-)

1 cawan kelapa parut putih

Secubit garam

Cara-cara 1.Satukan bahan2 A dan masak atas api sederhana hingga semua larut. Sejukkan. 2.Satukan bahan2 B dalam satu bekas. Kacau rata dengan wisk. 3.Satukan no1 dan no2. Kacau rata dan tapis ke dalam loyang yang telah disapu dengan sedikit minyak masak. 4.Kukus 40 - 45 minit atas air mendidih. Balut tutup kukus dgn kitchen towel. Jika lepas 45 minit terdapat air pada permukaan kuih. Letakkan paper towel (yg baru) dan biar ia terserap. Angkat perlahan hingga kering. Biarkan sejuk betul sebelum dipotong dan hidangkan bersama bahan C. 5.KATA2 DARI MAT GEBU:- Jika buat separuh dari resipi diatas, boleh guna loyang/tin kek berukuran (8 x 8 x 3) inci dan jika suka boleh juga dikukus dalam acuan apam yg comel2 tu, dan jangka masa mengukus 10 - 12 minit utk bekas2 comel. Harap maklum.. Tag

soft cheese cake

Bahan-bahan ( 8-inci )



Bahan A:


250g cream cheese


50g butter


100 ml susu segar (fresh milk)


6 biji kuning telur


1 sdb jus lemon


1/4 sdk garam


60g tepung kek / tepung superfine


20g tepung jagung (cornflour/cornstarch)


Bahan B:


140g gula (granulated sugar)


6 biji putih telur


3/4 sdk jus lemon


Cara-cara 1.Utk adunan A: Cairkan cream cheese, butter & susu dgn teknik double boiler. Bila dah cair, sejukkan adunan cream cheese tu td. Kemudian, campurkan ke dlm adunan c/chs td dgn tepung, tepung jagung, kuning telur, garam & jus lemon ke dlm adunan cream cheese & gaul hgga sebati (gaul guna senduk kayu sj). 2.Utk adunan B: Dalam bekas lain, pukul putih telur bersama jus lemon, sampai berbuih2 (foamy). Lepas tu, tmbhkan gula & pukul lagi sampai bertanduk (soft peak). 3.Campurkan adunan Bahan A td ke dalam adunan Bahan B yg dah gebu tu & kacau smpai sebati. Sediakan tin/bekas kek yg bulat berukuran 8 inci, yg digriskan bwhnye & tepi tu salut dgn kertas baking. Tuang adunan kek dlm tin kek. 4.Bakar kek dlm kire2 sejam, dgn cara au bain-marie (waterbath), pd 160 degrees C / 325 degrees F. Pd sesapa yg kurang pasti waterbath tu cmner, buatnye simpel jer. Lepas letak adunan dlm dlm tin kek, balut bwh hgga sparuh tinggi tin kek dgn aluminunium foil (ni double protection agar air xmasuk esp springfoam pan, saya x konfiden tu yg wat gitu hehe, kalo xmo buat ok je tp advisable balut). Then, letak tin kek tu atas dulang pembakar, pastu tuang air panas atas dulang pembakar, preferably ½ tinggi tin kek tu, lepas tu letak ler dlm oven then bakar ler, tu aje). 5.Ni kek yg baru siap bakar, ter-over golden brown sket hihi (oven buat hal jap, signal kena beli oven baru kot adehhh kantoiii).

kek marble

12 ounce mentega golden church  <250g
10 ounce tepong gandum
10 ounce gula halus
8 biji telor besar ..seperated
3/4 tin susu cap junjong ..creamer
1 tsp baking powder
sedikit vanila

pukul telor putih sampai kembang,masukkan gula  pukul sampai hancur gulanya
kemudian masukkan telor kuning sampai kembang dlm speed yg sederhana
kemudian masokkan mentega dan masokkan powder mixture
 loyong 10x10

blueberry muffin

360g tepung naik sendiri - diayak

1/2 camt soda bicarbonat - diayak

125g gula kastor (muffin ni sedang2 jek manis dia, kalau kita prefer tambah skit lg gula dlm 1-2 s/b)

125g butter

125ml susu segar

2 biji telur - dipukul sedikit

2 camt esen vanila

some blueberry 


CARA:

1. letakkan campuran tepung dan gula ke dalam mangkuk

2. gaulkan butter dengan tepung hingga sebati

3. masukkan susu, esen vanila ,blueberry dan telur

4. kacau rata dengan garfu hingga sebati

5. sudukan ke dlm muffin cup dan bakar pada 195c selama 20-25 min atau hingga masak

brownies cheese cake

brownies cheese cake versi shima uk
Bahan-bahan Brownies :


250g butter

1 cwn serbuk koko

3 biji telur gred B

1 1/2 cwn gula castor (i buh 1 1/4 cwn sahaja)

1/2 cwn susu cair

1 1/2 cwn tepung gandum *Ayak dgn BP & SB

1 tsp baking powder

1 tsp soda bikarbonate

1 tsp esen vanilla



Cara-cara:

1. Cairkan butter. Masukkan serbuk koko dan kacau rata.

2. Handwhisk gula dan telur. Masukkan ke dalam adunan butter+koko. Kacau sebati.

3. Masukkan susu cair dan kacau sebati.

4. Masukkan tepung+BP+SB sedikit demi sedikit sambil dikacau hingga sebati. Akhir sekali, masukkan esen vanilla dan kacau rata.

5. Panaskan oven pada suhu 175 darj cel. Alas loyang 10" x 10" dgn grease proof paper. Biar kertas berjuntai pada dua belah yang bertentangan supaya mudah mengeluarkan brownies.

6. Tuang adunan brownies ke dalam loyang dan ratakan. Tinggalkan sedikit untuk membuat marble di atas lapisan cheese nanti.

7. Bakar selama 20min menggunakan api atas dan bawah. (i bakar sampai permukaan atas brownis 'firm' anggaran 3/4 masak lebih drp 20min)





Bahan-bahan lapisan cheese:

250g cream cheese

1 cwn gula castor (i bubuh 3/4 cwn shaja)

1 biji telur gred B



Cara-cara:

1. Pukul cream cheese hingga gebu.

2. Masukkan gula dan pukul lagi hingga sebati.

3. Masukkan telur dan pukul lagi hingga sebati.



*Selepas 20min keluarkan brownies dari oven. Tuangkan adunan cheese dan ratakan. Paipkan baki adunan brownies ke atas lapisan cheese dan lorekkan corak ikut citarasa. Masukkan semula ke dlm oven dan bakar lagi selama 15min atau sehingga cheese masak. Biarkan sejuk sebelum dipotong

crust

Shortcrust pastryVeg


A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor.



Ingredients

125g/4oz plain flour



pinch of salt



55g/2oz butter, cubed



30-45ml/2-3 tbsp cold water



Preparation method

1.Put the flour and salt in a large bowl and add the cubes of butter.



2.Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.



Technique: Rubbing in .Watch technique

0:46 mins3.Using a knife, stir in just enough of the cold water to bind the dough together.



4.Wrap the dough in clingfilm and chill for 10-15 minutes before using.



5.Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.



6.With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.



7.Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

nasi tomato

NASI TOMATO versi lily




BHN:

7 cawan beras basmathi-dicuci,direndam 20 min dan toskan

8 sudu mkn minyak sapi

daun pandan secukupnya-dsimpul/dipotong 4inci

1 sudu mkn lada hitam biji

1-2 biji bawang besar-dimayang halus

1/2 labu bawang putih

2 urat jari halia muda

rempah tumis

1 cawan susu cair

2 tin sup tomato

secekak kecil daun pudina

air panas secukopnya

garam

serbuk perasa(jika suka)

1-2 biji tomato yg masak ranum-dihiris kasar

1 kotak kecil kismis hitam



CARA:

panaskan minyak sapi

masukkan lada hitam,bawang besar,bawang putih,halia muda,rempah tumis dan daun pandan.-tumis hgga wangi

masukkan beras basmathi yg tlah dtos dan goreng beras seketika

kemudian,masukkan sume bhn lain dan kacau sebati dan tanak spt biasa.kacau dgn senduk pengacau nasi(ala2 cam giant garpu)utk elakkan nasi patah2...



tips dari lily:

1 cwn beras=1.5 cwn cecair(susu cair,sup tomato dan air panas)

February 7 ·LikeUnlike ·

sotong

sotong goreng kunyit




BHN:

1 kg sotong(ade telo sotong lg sedap)-bersihkan dan tos

~~kemudian gaul garam kunyit-ketepikan

daun bawang -asingkan bahagian bawah n daun

cili padi hijau-dketuk

1 biji bawang besar-dhiris

1 sudu kecil gula

1 sdu besar serbuk pati ayam(agak2 je)

sedikit air panas



CARA:



goreng sotong td dgn api besar

kemudian,masukkan daun bawang bahagian bawah dan cili padi

kemudian,masukkan sume bhn lain dan gaul cepat

angkat dan sedia dhidang

x perlu garam sbb serbuk pati ayam dh masin...

udang goreng bertepong

udang goreng tepung..




resepi:



-udang

-tepung naik sndiri

-garam sikit

-telur

-air



udang kopek sume kulit..kecuali tnggalkan bahagian ekor..

then bancuh tepung ngan telur dan air..

pastu kacau sebati sampai pekat (pekat sikit dr bancuhan grp pisang)

celup udang dlm tepung then goreng (api sederhana)...

-selamat mencube..hehehehe

udang +serbuk kunyit n garam pas2 grg.....


-grg daun kari n cili padi...pas2+ngan udang td...

-sy letak telur sebiji tp ada org letak merah telur jerk...so sy + susu cair+garam sket.....

-pas2 grg telur ngan mentega(sy bubuh lebih ...kurang 5-6 sudu bsr)kacau sedikit demi sdikit....ada org ltk 1sb bsr mentega....

-bila telur dh garing,tapiskantelur td cz byk minyak.....

-pas2 gaulkan telur td ngan udang yg dh grgr td....

-hidangkan mkn ngan nasi panas2....besssss

*selamat mencuba*

bake cream cheese

Bahan A :



250g cream cheese

50g butter

100ml susu segar

6 biji kuning telur

3sb jus lemon

1/4 sudu kecil garam

60g tepung kek / tepung superfine

20g tepung jagung



Bahan B :

140g gula kastor

6 biji telur putih

3/4 sudu kecil jus lemon



Cara-cara :



1) Cairkan cream cheese, butter, susu - double boil. Ketepikan dan biarkan sejuk.



2) Campurkan tepung gandum, tepung jagung, kuning telur, garam dan jus lemon dalam adunan cheese. Gaulkan sebati.



3) Dalam bekas lain, pukul putih telur dan jus lemon hingga berbuih. Tambah gula dan pukul sampai meringue / adunan bertanduk.



4) Campur adunan bahan A dalam adunan bahan B. Kacaukan sebati guna spatula.



5) Tuang dalam loyang yang sudah dilengserkan dengan marjerin dan dilapis kertas baking.



6) Bakar kek pada suhu 160 degrees C lebih kurang dalam 1 jam< 35 min hingga 40  160-170 deg menggunakan kaedah 'bain-merie' - water bath.

mango cheese cake

non-bake mango cheesecake

light & smooth like mousse texture. this is the nicest non-bake cheesecake i ever made.
Ingredients: (18cm square pan)
Base:
50g digestive biscuit crumbs
50g oreo biscuit crumbs
40g melted butter
 Filling:
200g cream cheese
1 tbsp rum
1 tbsp lemon juice
55g sugar
200g mango puree
1 tbsp gelatin
3 tbsp boiling water
200ml whipping cream (whipped)
2 tbsp icing sugar

1 mango (cubed)

Mango puree topping:
100g mango puree
2 tsp gelatin
3 tbsp boiling water



A tablespoon is 15 ml


A teaspoon is 5 ml

therefore 2 tablespoons is equal to 6 teaspoons


Method:

1. Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.

2. Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.

3. Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.

4. Cream cheese, sugar, lemon juice and rum together till smooth and creamy.

5. Add the warm gelatin solution to mango puree and blend well.

6. Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).

7. Pour cheese mixture onto cake base and chill for at least an hour.

9. Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.

pau

Bahan bahan .

270g tepung pau

5g serbuk penaik

2.5g pemantap roti

8g lemak sayuran1/4 sudu teh ovalette

2g yis segera

25g gula kaster

130-135g air





Cara cara .

Ayak tepung dengan serbuk penaik roti dan pemantap roti .

Gaul dengan lemak sayuran and ovalette .

Masukkan yis dan gula , kacau rata-rata

Tuang air sedikit demi sedikit hingga menjadi doh .

Tuangkan sedikit tepung di atas papan pencanai dan uli lagi selama 10min .

Bila doh menjadi kenyal , tutup dengan plastik .

Biar doh mengembang dua kali ganda , Uli menjadi saiz asal semula .

Bahagikan doh kemudian bubuh inti.

Letak atas kertas kali minyak yang dipotong empat persegi .

Tutp dan biar kembang lagi .

Kukus selama 15-20min atau sehingga masak .

Pastikan api kukus sederhana dan tidak terlalu kuat

donut

90ml water
140ml cup milk..akak guna susu cair jer
1 egg
450g bread flour
50g sugar
5ml salt
50g butter
7.5ml dried yeast
oil for cooking
sugar for sprinkling

pour the water and milk into bread maker .break in the egg sprinkle over the flour ensuring its cover the liquid add sugar salt and butter
and dont forget to put dried yeast in the centre
set the machine to dough setting press start
when the dough cycle has finished remove the dough from the machine and place it on lightly floured surface
knock back gently .roll the dough out to thckness of 1cm cut into circle using plain cutter leave them in a warm place until it double in size

heat the oil add the donut fry it until golden brown drain it on kitchen paper toss the roud donut in sugar

kari laksa

20 biji bawang merah
3 biji bawang putih
sedikit lengkuas
2 batang serai
10 biji buah keras
segenggam udang kering
12 batang lada kering
2 sudu makan rempah kari daging
Semua bahan ni dikisar halus dan di tumis sehingga wangi.
Masukkan kisaran ikan selar ( 3 ekor ikan selar, di rebus dan buang tulang kemudian kisar bersama air rebusan ikan tadi) dan 2 kotak kecil santan kara, dan air.

Kuah laksa  ni agak pekat bebanding dengan yang dijual di luar sebab dorang tak gunakan banyak rencah, cuma banyak santan aje. Yang ini dua kotak santan dah cukup, selebih nya letak air aje. Berlemak jugak dan lebih khasiat sebab ada ikan kisar. Cuba lah ya..

gulai siput





BAHAN-BAHANNYA :-)
1 kilogram siput sedut
1 pokok sedang keladi sayur
2 batang serai, dititik
1 genggam daun selasih
1 keping asam gelugor
1/2 inci lengkuas, dititik
800 ml santan cair
300 ml santan pekat
Garam dan gula secukup rasa

BAHAN KISAR HALUS :-)
2 tangkai cili merah
10 tangkai cili padi
7 biji bawanh merah
2 ulas bawang putih
3/4 inci kunyit hidup
2 biji buah keras
1/2 inci belacan
1 1/2 camca teh ketumbar biji
1/2 camca teh jintan kasar
1/2 camca teh jintan halus

CARA MEMBUATNYA :-)

1. Siput dicuci bersih, kerat hujungnya sedikit, anggaran 3 senggan cengkerang siput tadi, buat hingga siap dan cuci kembali dalam air yang banyak. Cedok keluar siput menggunakan tangan untuk mengelakkan sepihan kulit terikut. Asingkan dalam tapis. Keladi sayur tadi dibuang kulit luarnya, kerat2 dan celur dengan asam keping sehingga lembut sedikit, angkat dan toskan. Ketepikan.
2. Dalam periuk, masukkan siput, bahan kisar halus, sera, lengkuasi dan asam gelugor. Jerang atas api sekejap. Tuang santan cair, kacau dan biar mendidih. Masukkan batang keladi tadi, santan pekat dan kacau.
3. Masukkan garam secukup rasa dan secubit gula. Tambah daun selasih dan biar mendidih sekejap. Rasa dan jika ok boleh matikan api. Hidangkan bersama nasi hangat, sambal belacan dan lauk2 yang lain....

  

mee maidin

Bahan-Bahan

1 kg mee kuning }

500 gm taugeh }...... dicelur bila hendak dihidangkan

Beberapa biji telur rebus - dibelah dua

2 atau 3 pokok daun salad - dihiris

Beberapa biji limau kasturi - dibelah dua

Lada hijau - dihiris

Daun sup daun bawang - dihiris

Bawang goreng

2 keping tahu digoreng, kemudian dihiris

Bahan-Bahan Untuk Kuah

250 gm udang hidup direbus dgn 600 ml air dan air rebusan jangan dibuang.

250 gm udang geragau rebus atau ikan bilis direbus

50 gm kelapa parut putih

15 tangkai lada kering }

8 ulas bawang merah }

8 ulas bawang putih } dikisar

1/2 cawan tepung gandum dikacau rata dgn 1 cawan air

1 cawan minyak untuk menumis

6-7 cawan air

garam, gula

Cara:

Udang rebus, udang geragau rebus atau ikan bilis rebus serta kelapa parut , dikisar halus dengan sedikit air rebusan udang. Setelah dikisar masukkan dalam mangkuk dan ketepikan.

Panaskan minyak, tumiskan rempah kisar sehingga garing. Kemudaian masukkan bahan-bahan yang telah dikisar tadi dan air. Masak hingga mendidih, masukkan adunan tepung, kacau rata. Jangan lupa masukkan garam dan gula secukup rasa.

Semasa menghidang, letakkan mee dalam pinggan dengan taugeh diatasnya. Tuangkan kuah dan hiaslah dengan bahan taburan.

MEE MAHDIN (2)

(sumber : Puan Hjh Asfiah)

Bahan-Bahan
600 g mee kuning, dicelur dan ditoskan

300 g taugeh, dibuang akarnya dan dicelur serta ditoskan

5 biji lada merah, dihiris

5 biji lada hijau, dihiris

250 g daun salad, dihiris

3 keping tahu, digoreng setengah masak & dipotong kecil-kecil

5 biji telur ayam, direbus dan dibelah empat

2 sudu makan tepung gandum

1/4 biji kelapa parut, diperah 300 ml pati santannya

600 ml air sejuk

garam secukup rasa

Bahan-bahan (A):

(Digiling hulus, berasingan)

5 biji lada merah

5 biji lada hijau

300 g udang geragau basah

1/4 biji kelapa parut yang dibuang kulit arinya

Bahan-bahan (B):

(Dihiris halus dan digoreng garing)

12 ulas bawang merah

6 ulas bawang putih

Cara:

1. Campurkan bahan-bahan A di dalam periuk. Tambah 600 ml air sejuk serta garam secukup rasa. Kacau rata-rata. Jerang di atas api yang perlahan. Bubuh pula tepung gandum dan santan, dikacau lagi lalu dibiarkan mendidih.

2. Untuk menghidangkannya, bubuh sedikit mee dan taugeh di dalam mangkuk. Tuangkan kuahnya. Daun salad, tahu, lada merah, bawang goreng, lada hijau dan telur ditabur di bahagian atasnya.

nasi ayam hainan

Bahan utk Nasi:

Air rebusan ayam/kaldu
Jahe muda seruas jari, di geprak
sebatang serai di geprak
2 buah bawang merah diiris halus
2 siung bawang putih diiris halus
Garam secukupnya
Selembar daun pandan

Bahan utk sup (semua di rebus ):
Air rebusan ayam
garam dan merica secekupnya
kol yg di iris halus

bahan utk saus (semua di campur rata):
3 sdm Dark Soy Sauce
5 sdm air kaldu ayam
2 sdm sesame oil
5 sdm kecap manis

Bahan Utk Sambal (semua di blender kecuali jeruk):

10 Buah cabe merah besar
2 ruas jage/ jahe hrs banyak
5 siung bawang putih
2 buah jeruk peres buang isinya
garam secukup rasa
air kaldu ayam 3 sdm

Untuk Ayam( rebus);
1 ekor ayam
seruas jahe geprak
2 siung bawang putih

Recipe

Cara Membuat :

Utk bahan nasi ayam, tumis bawang putih dan merah serta jahe, kemudian masukkan serai dan daun pandan, baru masukkan beras,setelah wangi masukkan beras tumis sebentar saja supaya tercampur rata.Baru kemudian di Masukkan di Rice Cooker, tambahkan air kaldu dan daun pandan biar wangi.

Untuk Ayam :

Rebus Ayam sampai matang , masukkan jahe dan bawang putih , tampung airnya utk membuat sup dan memasak nasi ayam.
Setelah masak , ambil ayam dan potong2 menurut selera,
Untuk yg suka di goreng, campur ayam utuh dengan bumbu saus ,biarkan selama 15 menit dan goreng dalam minyak banyak sampai kecoklatan.
Angkat dan potong2.
Cara menyajikan :
Ambil nasi dan tuangkan potongan ayam di atasnya , siram dg saus, lengkapi dg sambal. .................................

sop dan ikan berlada

Ingredients:
400grams ( slightly less than a Lb) chicken leg or breast

1 heaped tsp shredded ginger ]
2 cloves of garlic ] GRIND

1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp tumeric powder
1 tsp pepper
1/2 cup of water

Combine chicken with ground ingredients, all the above spices and water. mix well.....and set aside

3 tbsp oil

Ingredients for frying
1 stick cinnamon (~4 cm length)
4 cloves
4 cardamoms
1 small onion (sliced fine)

5 cups water
2 stalk lemongrass- crushed
10 grams bean thread vermicelli -soak in cold water till soft then cut into shorter lengths

2 hard boiled eggs ]
2 boiled potatoes ] cut into wedges

Garnishing:

fried sliced shallots
chopped spring onion
coriander leaves

* salt to taste

METHOD:
Heat oil, add ingredients for frying. When onions are brown, add chicken and mixture. Fry till fragrant. Add water, lemongrass and bring to a boil. Reduce heat and simmer till chicken is soft. * . Add vermicelli and bring back to a boil. Take chicken out, cool then shred.

To serve:
In individual soup bowls, put some shredded chicken, egg and potato wedges. Pour soup over. Granish.

• 2-3 ekor ikan kembung
• garam
• air limau nipis
• 1 biji tomato-cincang
• 1 sudu kecil cuka
• bahan tumbuk kasar:-
• cili merah/cili kering
• bawang merah
• garam

Cara-cara

1. ikan dibersihkan, lumur ngan garam n air limau. goreng ikan n simpan air perapan ikan untuk diguna kemudian.
2. tumis bahan tumbuk dengan minyak bekas goreng ikan tadi, masukkan tomato n air perapan ikan.
3. masukkan cuka, sket gula (jika suka), gaul rata n tutup api. tuang atas ikan tadi n hidangkan.

nasi goreng

1 cup cooked rice (preferably overnight)

2 large eggs

400g raw shrimps, shell removed

Salt according to taste

6 tablespoons cooking oil

3 cloves of finely chopped garlic

1 onion, finely chopped

2 red chilies, seed removed and sliced finely

1 teaspoon coriander seeds

1/2 teaspoon sugar

200g finely sliced steak

2 teaspoons sweet soy sauce

1 tablespoons soy sauce or according to taste

4 finely chopped onions

Cooking Method :Beat the eggs in a bowl until foamy. Add a little salt according to taste. Using a wok or frying pan, heat it up and coat it with a little cooking oil to avoid the food from sticking while cooking. Make an omelet by using a quater of the earlier mixed eggs. Ensure that both sides are evenly cooked. Repeat the process for another 3 times until all the egg mixtures have been used. Then cut the cooked eggs into strips for placing at the top of the nasi goreng later.
Use a food processor to process the onion, chili, garlic, sugar and coriander until it became a thick paste.
Heat up a wok or frying pan and add in 2 tablespoons of cooking oil. Then saute the processed paste and cooked until it is fragrant. Add the meat and raw shrimps. Cook for another few minutes until the color changes. Finally add in the cooked rice and add more cooking oil if necessary. Add all the sauces, scallions and continue frying for another 30~60 seconds, until it is fragrant.
Scope from the work into a plate and add the strips of omelet at the top to garnish. Serve while hot.

mee siam

Add

Water for scalding
	1 pk Coarse rice vermicelli (or
	250 g Beansprouts
	100 g Chinese chives
	500 g Small prawns
	2 c Fried tofu (about 2 cups,
	5 tb Oil
	1 lg Onion, sliced
	250 ml Water
	2 tb Tamarind powder
	4 Hardboiled eggs, sliced
	REMPAH
	5 tb Dried prawns (pounded
	5 lg Onions
	4 Cloves garlic
	6 Candlenuts (or subst,
	20 Dried chillies
	2 tb Belacan (prawn paste)
	1 ts Sugar
	1 ts Salt
	GRAVY
	2 l Water
	4 tb Tamarind powder
	3 tb Fried rempah (see method)
	2 tb Preserved, fermented soy
	2 ts Sugar
	1/4 Coconut, grated
	150 ml Water

Preparation

This dish originates in Thailand, hence, the name Mee Siam, however, it is pronounced "Mee Seeyam". It is one of the local favorites in Singapore. Source: Terry Tans Straits Chinese Cookbook Cooking time: 25 minutes Basic Preparation of Ingredients: Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and remove the root ends of the beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns. Sambal: Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid and simmer for five minutes. Remove and set aside. How to Fry Vermicelli: Putting all but 3 tablespoons of the reserved rempah in a wok or large frying pan, fry vermicelli and bean- sprouts for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried tofu pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish. Gravy: Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat. caption

Water for scalding

1 pk Coarse rice vermicelli (or

250 g Beansprouts

100 g Chinese chives

500 g Small prawns

2 c Fried tofu (about 2 cups,

5 tb Oil

1 lg Onion, sliced

250 ml Water

2 tb Tamarind powder

4 Hardboiled eggs, sliced

REMPAH

5 tb Dried prawns (pounded

5 lg Onions

4 Cloves garlic

6 Candlenuts (or subst,

20 Dried chillies

2 tb Belacan (prawn paste)

1 ts Sugar

1 ts Salt

GRAVY

2 l Water

4 tb Tamarind powder

3 tb Fried rempah (see method)

2 tb Preserved, fermented soy

2 ts Sugar

1/4 Coconut, grated

150 ml Water

oatsmeal raisin cookies

Makes about 5 dozen

• 3 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 cup toasted wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, softened  same as 226.81 gram
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups raisins

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
3. Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

Read more at Marthastewart.com: Oatmeal Raisin Cookies Recipe - MarthaStewart.com

Coconut Bonbons

 

 

o Make Coconut Bonbons, You Will Need:

• 1/2 cup light corn syrup
• 12 large marshmallows
• 2-1/2 cups shredded sweetened coconut
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 12 ounces (about 2 cups) chopped semi-sweet chocolate

Mix Ingredients in Large Bowl

Start by placing the marshmallows and corn syrup in a large microwave-safe bowl. Microwave in 30-second intervals until the marshmallows are melted, for about a minute. Stir until they're smooth. Add the vanilla extract, the coconut extract, and the shredded coconut, and stir until it's all well mixed together.

Chill Ingredients

Cover the bowl with cling wrap, and place it in the refrigerator to chill for at least an hour. If you want to speed up the process you can put it in the freezer for about 30 minutes. While the coconut mixture is chilling, get the chocolate ready.

Melt the Chocolate

Melt the chopped chocolate in the microwave, stirring after every 30 seconds to prevent overheating. Stir until it is melted and entirely smooth.

Form Chilled Candy into Balls

Once the candy has chilled and is firm enough to hold its shape, start forming it into balls using a candy scoop or a teaspoon. I usually scoop it all into rough shapes before I worry about making them perfect round balls.


Once it's all scooped, wet your hands and roll the coconut mixture between your palms to make nice round balls. If they seem soft still, refrigerate them or freeze them briefly just until they're firm enough to dip.

Dip Bonbons into Chocolate

To dip the bonbons, drop one in the melted chocolate and use a fork to remove it, tapping the fork against the bowl to remove excess chocolate. Set it on a foil-lined baking sheet and repeat with the other bonbons. If you want, you can sprinkle extra coconut on top while the chocolate is still wet.


Refrigerate them to set the chocolate, then enjoy their soft and chewy texture and delicious coconut flavor. http://video.about.com/?bcpid=42795866001&bclid=0&bctid=558100278001 

cupcake

                                                                                                                                                                                                                                                                                                                                                                                                                                                                 

1. BAHAN-BAHANNYA :-)

250 g mentega
3 biji telur gred A
1 1/2 cawan tepung naik sendiri (self-raising flour)
3/4 cawan gula halus
1/2 cawan susu segar (mat guna susu cair)
1/2 camca besar esen vanilla
Kepingan badam*
Strawberry jem*(*optional)

CARA MEMBUATNYA :-)

1. Panaskan oven pada suhu 180C. Atur paper cup dalam tin muffin atau gunakan muffin cup jenis keras. Putar mentega dengan gula hingga putih, masukkan telur satu persatu sambil terus memutar hingga kembang.
2. Perlahankan speed, masukkan tepung berselang seli dengan susu, hingga habis. Masukkan esen vanilla dan kacau rata. Sudukan 3/4 penuh dalam paper cup atau muffin cup tadi. Tabur badam dan bakar 25 minit atau hingga kuning keemasan.
3. UNTUK STRAWBERRY MUFFIN :- Sudukan 1/2 camca teh strawberry jem (kalau dapat jem yang kurang gula), taburkan badan keping dan bakar hingga masak. Sejukkan atas jaringan sepenuhnya sebelum dihidang...

fruit chocolate

cooking chocolate ,cocoa butter,fruits,container

bingka roti

BAHAN-BAHANNYA :-)
3 biji telur gred A
150 g gula kastor
100 g mentega, dicairkan
1/2 camca teh garam
300 g roti putih, didadu
200 g tepung gandum
1 liter santan (atau 500 ml santan + 500 ml susu cair)
200 g jangung krim dalam tin

CARA MEMBUATNYA :-)

1. Dalam satu bekas, satukan telur dan gula, kacau hingga larut. Tambah mentega dan masukkan tepung dan garam, kacau rata. Tuang santan dan kacau hingga semua sebati.
2. Masukkan roti tadi dan biar terendam selama 15 - 20 minit. Masukkan jagung krim, kacau hingga rata dan tuang dalam acuan kuih bingka yang telah disapu mentega dan alas dasarnya dengan kertas minyak.
3. Bakar dalam oven pada suhu 180C, selama 1 jam atau pun hingga masak. Biarkan kuih betul2 sejuk sebelum dikeluarkan dari tin dan dipotong..

jeruk mangga dan kedondong

. Mula-mula, cuci bersih buah-buahan yang nak dijeruk tu (tak kiralah buah apapun yang sesuai..). Kemudian, belah ikut suka, nak buang biji ke tak buangpun ikut suka. Rendam dalam air garam semalaman (air jgn letak banyak, sekadar tenggelam buah cukuplah). Sukatan garam terpulang, tapi lebihkan pun takpe sebab nanti nak buang airnya. Keesokannya buang air garam, bilas buah dan toskan. Masukkan buah dalam bekas yang berpenutup. Masak air gula, sukatan gula juga ikut citarasa masing2. Tuang air gula dalam bekas yg berisi buah tadi. Simpan semalaman, esoknya dah boleh makan.

sotong masam manis

BAHAN UNTUK SOTONG SWEET SOUR :-)
500 g sotong, cuci bersih dan potong (kalau sotong kecik, tak payah kerat)
1 biji bawang besar. dihiris
2 ulas bawang putih, dihiris
1 inci halia, dihiris
1 biji cili merah, dihiris
1 biji cili hijau, dihiris
Sedikit garam jika perlu
1/2 camca besar sos tiram
1 paket rempah sweet sour jenama "Maggi"*
1/2 cawan air*(*dibancuh dan kacau rata)

CARA MEMBUATNYA :-)

1. Panaskan sedikit minyak, tumis bawang besar, bawang putih dan halia hingga harum, masukkan sos tiram, kacau dan masukkan sotong serta hirisan cili merah/hijau tadi. Tuang rempah sweet sour yang telah dibancuh tadi. Kacau rata.
2. Masak 5 minit dan cedok keluar sotong tadi dan letak dalam bekas sesuai. Kuah yang tertinggal dalam kuali tadi dimasak dengan api perlahan hingga pekat dan kemudian curah atas sotong. Hias dengan hirisan daun bawang sebelum dihidangkan segera.

donat

3/4in yeast
2mark air suam.225gm
(air suam. 1 mark campurkan dengan yest)
4 sudu besar mentega
4 sudu besar susu pekat
2 biji telor
1 sudu eno
1 sudu kexil garam.

cara-

mentega, telor, susu dipukul.
masokan air gaul rata.
masokan garam gaul.
masokan eno dan gaul.
masokan tepong.
adon sapeti doh.
biarkan 10 miit. canai dan terap.
bila naik goreng.

ikan gulai

simple - bahan2nya - bawang besar (1), bawang putih (3), fresh chillies and bird's eye chillies (cili padi) - ikut citarasa pedas, sedikit belacan, kunyit serbuk- 1 sudu makan), sebatang serai (di titik), sedikit gula.

Blend bawang,bawang putih, lada dan belacan. Tumiskan. Dah wangi masukkan serai. Selepas itu masukkan air asam jawa yg (ikut citarasa nak pekat atau cair - tapi cair lagi sedap)

Oh ya tumis dgn kunyit juga.

Ikan selar kuning kena dgn masakan ini.

Boleh tambahkan terung atau bendi. anak2 akak suka kalau akak taruk tahu lembik.

Bubuhkan gula ikut citarasa

semur ikan tongkol

Bahan2nya: Ikan tongkol, bawang besar (2 biji), bawang putih (4 ulas), lada kering (ikut citarasa pedas), ketumbar (1 sudu teh), jintan kasar (1 sudu teh), jintan halus (1 sudu teh). 4 sekawan - kayu manis, bunga lawang, pengaga, cengkih.

Kisar bawang, bawang putih, lada kering, ketumbar dan jintan.

Oh ya bahan yg penting - kicap masin

Ikan tongkol mesti di goreng dulu.

Additional ingredients - large onion (1) sliced round, tomatoes (2) cut into wedges - add them to the semur for garnishing.

Stir fry the blended ingredients till fragrant, add the 4 spices. Pour in the soya sauce according to yr preference - either a thick gravy or diluted. Add in the tuna (nama glamer) and lastly the sliced onions and tomatoes.

Oysterilla Noodles

"Oysterilla Noodles:
1. Boil water with sliced carrots, mushroom N just a little bit of salt.
2. Add in sliced sausages N sliced fishcake or fishballs. Bring to boil.
3. Stir in oyster sauce and add cornflour mix to thicken.
4.Soak N strain noodles.
5. Place in bowl, pour the gravy sprinkle pepper, celery & fried onion.
Vola all done N ready to serve. Enjoy . . . smile . . ."

roti hotdog

1 adunan asas roti, resipi boleh lihat di sini....
14 batang sosej ayamas, rebus 2 minit, toskan dan biar sejuk
Telur (guna baki telur dalam resipi)*
1/2 camca besar susu sejat*(*disatukan dan kacau rata)
Bijan untuk hiasan


CARA MEMBUATNYA :-)

1. Canai doh roti tadi dalam bentuk empat segi tepat, kemudian potong kepada 14 bahagian (dalam gambar tu mat potong 10 jee...), ambik 1 bahagian dan lilitkan pada sosej, pasti kan punca doh tadi berada dibawah lilitan pertama, ini utk mengelakkan doh terbuka. Lilit hingga ke hujung dan selit kan bawah lilitan terdahulu. Kemaskan dan susuh dalam dulang pembakar yang telah disapu sedikit mentega. Buat hingga siap.
2. Biar 45 minit hingga naik. Sementara itu panaskan oven pada suhu 190C sekurang2nya 10 minit. Sapu roti tadi dengan bancuhan telur + susu cair dan tabur dengan bijan. Bakar roti 25 minit atau hingga peerang keemasan. Sejukkan atas jaringan sepenuhnya sebelum dihidangkan....

roti oats

chicken wing

Ditumbuk atau kisar:
3 biji bawang merah
3 biji bawang putih
1cm kunyit hidup atau 2 camca teh serbuk kunyit
2 cm halia
2 camca teh garam

Dikisar kering:
2 sudu makan ketumbar biji
1 camca teh jintan manis
1 camca teh jintan putih

10 keping kepak ayam

CARA-CARA:

1. Gaulkan semua bahan-bahan yang telah ditumbuk dan dikisar dengan kepak ayam. Perap seketika dalam 10minit.
2. Panaskan minyak untuk menggoreng. Goreng sehingga garing. Siap untuk dihidang.

french fries

Bahanya:
400gm fries/Wedges
200gm shredded cheddar cheese "Emborg" brand-yg warna orange
1 sudu besar butter
1 sudu besar tepung
50 ml susu
2 sudu besar sour cream
sikit Mayonis

Caranya:
Guna pot non stick..cairkan butter dan masukkan tepung..gaul sebati kemudian masukkan susu dan dikacau hingga pekat .
Masukkan cheese..kacau hingga cheese cair...kemudian masukkan sour cream kacau seati dan siap..
Goreng fries/wedges..toskan..masuk dlm pinggan taburkan sos cheese da sedikit mayonis..

kari ikan tongkol

Ingredients
ikan tongkol, cut into pieces.
2 tomatoes saya tak guna kelapa kalau nak pakai fresh milk jer lah buat penganti kelapa
1 1/2 cup water
1 tsp tamarind paste (assam)
curry leaves
Salt
rempah kari sebarang brand
1 medium onion
2 cloves garlic
4 shallots
6 fresh red chillies
4 dried chillies
1/2" knob ginger
lady finger

Method
1.Dissolve tamarind paste in a little hot water, then discard pulp and seeds.

2. mix rempah curry with water until become paste. Cut off green portion of lemon grass stalks, and bruise stalks.

3. Heat 2 tbsp oil in a pan over high heat till hot.


4. Add curry mix and tomatoes saute for 5 minutes until fragrant and oil separates.

5. Add in coriander, cumin, fennel, tumeric, chilli powder, and fry for a further 3 minutes. Put in bruised lemon grass stalks.

6. Add in 100 ml coconut milk, 1 tbsp at a time. After each tbsp, fry coconut milk for about a minute till oil separates.

7. Add in ikan tongkol, frying ikan tongkol in the spices for 3 minutes.

8. Add in remaining coconut milk and water. Lower heat and simmer for 30 minutes.

9. Add in lady finger, simmer till soft.

10. Adjust salt, aji no moto to taste. Add tamarind water to desired level of tartness.

roti keju

500g high protein flour (tepong roti]
25g milk powder
75g sugar (I lessen it to just 50g since I want to make sausage rolls)
10g instant yeast
1 teaspoon bread softener {ku tambahkan sedikit emplex{improver}for bread}
1 egg
1/2 teaspoon salt
some cheese
Ingredient B :

250ml water
75g margarine

Ingredient C :

Red bean filling
Butter
Sugar
Sausage
Raisins/sultanas

Method :

1. Mix well ingredients A.
2. Add in water and knead till a soft dough is formed.(I called upon my antique but still reliable mixer to help me with this process!)
3. Add in margarine and knead again till soft and elastic.
4. Divide the dough into 50g balls.
5. Shape the dough to your liking.and put some cheese ontop as u like
6. Leave to prove till double the size. akhir sekali untok hiasan ku taborkan bread crumb sebelom masok di dlm oven
7. Bake in a preheated oven at 180 degree celcius till golden brown.[ ku pakai 12minit 2000degree celcius]
8. Once out of the oven, brush some margarine on top.

tart nanas

Bahan-Bahan:
250gm Butter SCS
2 sudu besar susu pekat manis F&N
1 sudu besar minyak sapi ghee
sedikit garam halus
2 biji kuning telur
1 biji putih telur
sedikit vanillin


500gm tepung gandum (atau kurangkan sedikit untuk kelembutan)
sedikit baking powder
4 biji nenas muda
2 ½ senduk gula pasir
sedikit vanilla
sejuring limau nipis
daun pandan
Cara:
Pukul bersama butter, susu, minyak sapi, garam hingga sebati. Masukan telur dan vanillin pukul lagi akhir sekali masukkan tepung yang telah diayak bersama baking powder. Gaul hingga sebati dan lembut.
Jem Nenas:
Parut nenas dan jangan dibuang airnya. Masak bersama daun pandan hingga kering sambil dikacau supaya tidak hangus. Setelah kering masukan gula, vanilla dan limau nipis. Kacau tanpa henti hingga likat.

brownies

BROWNIES

Bahan A
1 cawan susu cair
1 cawan butter cair
1 cawan air panas
2 cawan gula perang [brown sugar]

Bahan B [kacau rata]
2 biji telur gred B
1 s/k esen vanilla

Bahan C [ayakkan]
2 cawan tepung gandum
1 cawan serbuk koko
1 s/k baking powder
1 s/k soda bikarbonat

Cara
1. Panaskan oven pada suhu 180'C selama 10 minit.
2. Kacau bahan A supaya sebati.
3. Masukkan bahan B.kacau rata.
4. Masukkan bahan C dan gaulkan supaya sebati.
5. Lapikkan kertas dalam loyang 10x 10 inci.
6. Bakar selama 180`C 25-30 minit.
7. Sejukkan kek dan salutkan dengan kerim coklat.

KERIM COKLAT
Bahan
250 gm cooking coklat [cap tulip]
1 s/b butter/majerin
1 s/k susu cair

Cara
1. Panaskan coklat dalam periuk/bekas secara double boil.
2. Bila coklat telah cair tutup api dan campurkan butter. Kacau sebati.
3. Masukkan susu cair dan kacau lagi.
4. Salutkan pada kek dan hias mengikut kesukaan

kuzi ayam/daging

Bahan
daging /ayam
200 ml susu cair
50 gm rempah kuzi
5 biji cili merah
2 biji tomato buah [belah 4]
1 labu bawang besar [belah 4]
50 gm kismis
150 gm sos tomato
200 ml minyak
garam
kunyit

Bahan Mesin
5 ulas bawang merah
3 ulas bawang putih
5 cm halia
1 cawan bawang goreng
5 biji cili merah

Cara
1. daging / ayam goreng setengah masak
2. Gunakan separuh minyak dan tumiskan bahan mesin sehingga wangi dan naik minyak.
3. Masukkan rempah kuzi dan sos tomato. Kacau rata.
4. Masukkan daging /ayam, susu cair, kismis, tomato buah, bawang besar dan cili merah. Kacau rata dan biarkan sehingga naik minyak.
5. Hidangkan dengan nasi minyak/nasi putih atau roti.