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