NEW HOUSE ....ANG KU KUEH

assalammualaikum friends walau setakat lalu jer alhamdullilah dan 10Q pada kawan2 .kali ni nak menceritakan tentang gather2 ahli keluarga di rumah baru anak sedara sebelah kakak yg kebetulan hari tu kami sekeluarga dapat menghadiri hari sejarah buat mereke sambil menyambut hari jadi anak bungsunya martin.

                                                                                                                

 
ramai juga tetamu yg hadir pada hari tu mungkin kebetulan dua minggu lagi akan menyusul ramadhan buat umat islam untok berpuasa mungkin tu agaknya ramai yg buat majlis kenduri kawin dan macam2 jenis keramaian biasa lah org kite katakan heheheheh
     

selalunya hanya masa hari raya jer kami dapat bergather2 macam ni .masing2 selalunya terlalu sibuk untok luangkan masa untok bergather2.dalam hati ingin nak buat gather2 sebelom puasa ni ...masing2 bawa potluck dan sembang2 di satu tempat yg mungkin tak dapat di lupakkan...harap menjadi rancangan tu ...tunggu ye.

sebelum menghadiri majlis tu ,sempat juga aku buat kueh traditional org melaka itu yg kawan2 ku kata tempuhari ...ANG KU KUEH

adopt from  Fatboo .

Ang Ku Kueh Skin:

370ml water

red food colouring

490g glutinous rice flour

185g cooked sweet potato (mashed)

5 tbsp caster sugar

1 tsp salt

2.5 tbsp peanut oil

1-2 banana leaves, rinsed and wiped dry

oil for greasing

10g glutinous rice flour (to dust the mould)

.

- Add red colouring to water until it’s a deep red colour

- Measure out 370ml of this red-water mixture and set aside for use, discard the rest

- Mix all the ingredients together and knead, adding water bit by bit, until you get a smooth dough

- Keep the dough in its bowl, covered with a wet tea towel to prevent drying out

- To assemble, flatten a piece of dough to about 0.5cm thickness

- Put a ball of filling in the centre and wrap skin over the filling, sealing the edges together

- Roll lightly between the palms to smoothen the surface

.

- Lightly dust the Angku mould with glutinous rice flour

- Flour your hands and dust the dough as well

- Gently press the filled ball of dough into the mould

- Knock mould against the table to dislodge the Angku and tap it out onto your hand

- Place Angku on a lightly greased banana leaf

- Steam over low-medium heat for 8-10 mins, or until the ang ku are a deep glistening red, opening the lid halfway to depressurise briefly.

- Allow to cool, then brush lightly with oil so they will not stick together

. 

* The Ang Ku Kueh can be kept without refrigeration for up to 3 days. If they’re refrigerated, steam them again for 5 mins before serving.

* If you don’t own a mould, just steam it as a flattened ball and pretend you’re attending a male newborn’s  (first month celebration). :)

PHILLY OREO CHEESE CAKE ...WALLAH!!

salam dan jumpa lagi.kali ini menceritakan tentang kueh yg dah lama idamkan cuma masa jer yg tak menentukan untok buat kek cheese ni . anak2 pun selalu tanya bila ibu nak buat kek ni .biasa lah bahannya ada chocolate dan oreo katakan....sedapkan

biasa lah selalu buat dgn buah2an supaya kek tu tak memuakkan jadi kali ini aku buat mengunakan oreo dan chocolate putih .recepinya pun dapat masa ti jln2 kat ite di tempat nurra sekolah ,masa tu menghadiri majlis untok semesta kedua .masa jln2 tu ternampak recepi ni di dlm kedai runcit kebetulan untok iklan cream cheese philadelphia .so apa lagi aku ambil satu kertas recepi tu kat kedai tu. rasanya dah dua bulan ku simpan baru sekarang aku buat...ok juga ringkas dan senang.

total time: 3 hours
serving: 15                   

ingredients
350g oreo original cookies
80g melted butter
375g softened block philadelphia cream cheese
1/2 cup castered sugar
1 tsp vanilla
1 cup thickened cream
3 tsp powdered gelatine, dissolved in 1/4cup boiling water
200g white chocolate, melted, cooled slightliy*
strawberries and broken oreo bits for decoration

 *to melt chocolate
break chocolate in pieces, melt in a heat-proof bowl over a saucepan of simmering water and stir using a metal spoon

Method
1.Process 250 g oreo cookies into fine crumbs. Mix in butter. Press the mixture into a lined 18cmx28cm lamington tin and refrigerate for 30 mins.
2.Beat philly cheese, sugar and vanilla with an electrical mixeruntil smooth, then beat in cream, gelatine mixture and white chocolate.
3.Roughly chop remaining cookies and stir through the filling, then pour over the oreo base. Refrigerate 3 hours or until set. Cut into slices and add decorations.

so  sedap kata bebudak kat rumah  jap ada jap tak der gitu

ENCLAIR WITH LOVE




assalammualaikum sekali lagi buat kawan2 yg singgah ke teratak yg tak seberapa ini.rasa2 dah lama tak meng edit gambar dan coret di blog ini rasa rindu plak .kali ini edit gambar kueh plak ..kali ini gambar dan recepi kueh enclair yg di tempah oleh kakak ku umairah di tampines ...ini kali pertama mengambil tempahan semoga dgn rezeki kali ini dapat membangkitkan semangat untok ku membuat business yg dah lama ku idamkan.terima kasih sis!!

 

recepi ni ku adopt dari recepi  Eric Crowley ...memang sedap dan senang

Step 1: Ingredients Pate a choux (light pastry dough):

•1/2 cup water
•114g. unsalted butter, room temperature and sliced
•1 cup all-purpose flour
•4-5 eggs, at room temperature


•1 tsp. granulated sugar
•1/4 teaspoon of salt
•1-2 cups of pastry cream
•1/2- 3/4 cup chocolate ganache


.Step 2: Equipment •Since creating chocolate eclairs is a multi-tiered process, you will need different sets of equipment for each stage.

•For the chocolate ganache, you will need a saucepan, a medium-sized bowl and a whisk.
•The pastry dough requires a saucepan, sheet pan, parchment paper, a wooden spoon, a mixer and a pastry bag with a straight tip.
•Equipment for the pastry filling includes a bowl, a whisk, a strainer and plastic wrap.


.Step 3: Recipe 1.Bring milk, water and butter to a boil.
2.Crack each egg into a separate bowl, as you will be adding them one at a time.
3.Combine the flour, sugar and salt.
4.When the liquid reaches a boil, stir it and pour flour mixture into the pot.
5.Stir over the heat until the dough forms a ball.
6.Remove from heat, and stir until the dough cools to lukewarm.
7.Add one egg at a time to the flour mixture, and stir until absorbed.
8.After the eggs have been added, place the dough into a pastry bag, fitted with a straight tip.
9.Pipe eclairs onto a parchment paper covered baking sheet.
10.Bake at 450°F for 10 minutes, then lower the temp to 375°F and bake an additional 15 minutes.
11.Remove from the parchemnt and allow the eclairs to cool.
12.Fill a pastry bag or a resealable bag with pastry cream, and pipe the cream inside the eclair. There may be a hole in the eclair already from an air bubble while baking, otherwise, use a knife to make a hole.
13.Drizzle chocolate ganache over the cooled eclair.



.

TUTI FRUITTI

FILO FRUIT`S TART`

salam sejahtera buat kawan2 yg singgah ke teratak ini .recepi kali ini di petik dari blog rima ..Biscous A toi  cuma kite buat penyesuaian sikit ...minta halal ye rima :)
banyak recepi2 dari nya menjadi .salah satunya yg pernah kite buat ia lah layered cake  memang puas hati.

Pastry Cream Recipe:


1 1/4 cups (300 ml) milk (whole or 2%) i use 2 cup fresh milk
 1 teaspoon pure vanilla extract or vanilla bean paste < i use milk vanilla
6 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/3 cup cornstarch (corn flour)
3 1/2 tsp unsalted butter


For lighter pastry cream fold in 1/2 cup (120 ml) softly whipped cream to cooled pastry cream.


Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.) Sift the cornstarch (corn flour) and then add to the egg mixture, mixing until you get a smooth paste.


Meanwhile, in a saucepan bring the milk,butter and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat (Stir in vanilla extract if using instead of a vanilla bean.) Makes about 1 cup (240 ml). Preparation time 20 minutes


put in the mixture in the filo casing nicely and deco it with cherry/rasberry /blueberry and kiwi
For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream. Stir until melted.
For Coffee pastry cream add 1/2 - 1 tablespoon instant espresso or coffee powder to the hot milk.
For Raspberry pastry cream add 1/4 cup (60 ml) (or to taste) raspberry sauce to pastry cream.
u also can go to this website for cream pastry
http://joyofbaking.com/PastryCream.html#ixzz1nwPIxGi1

SINGAPORE AIRPORT ....

assalammualaikum berjumpa sekali lagi ..kali ini gambar2 ke airport  ...terminal tiga dan satu...terminal dua tak kesempatan untok kesana kerana keadaan tak mengizinkan.kami ke sana pun dah kira lambat jam menunjukkan jam lima petang.kebetulan time tu kakak dan anak sedara dtg ke rumah so kami bawa lah diorg tu jln2 ke sana sebelum mereke pulang ke kampong halaman mereke.

                                                                 kincir angin

 

                                                             ibu dan anak

                                                         posing ramai2

                                                                           
                                                                              sepupu

                                                         soleha dgn senyumannya

posing lagi

JALAN2 CARI MAKAN ...FIRE FLY @ DESARU

sambungan jalan2 ke desaru kami singgah ke suatu tempat yg di panggil fire fly ...mungkin di katakan fire fly ...org melayu panggil kunang2 yg bercahaya di waktu malam.mungkin kat sana banyak kunang2 di waktu mlm kot.tak sangka kami akan ke sana kebetulan ada tanda sign boad fire fly semasa mencari desaru fruit farm, biasa lah hubby pantang tengok tempat yg pelik so dia radah jer lah aku yg jadi sasarannya di belakang ...biasa lah jadi pemboceng ..siapa sangka di dlm perjalanan kami jumpa tempat yg menarik untok kami ..satu restaurant yg ada di sana di satu tempat yg menarik buat kami ...restaurant di tepian telok ...rasa2 tu telok balau  kot heheheheh cantikkk  kalau yg nak lebeh best naik boat nya sambil memancing  atau makan2 tapi kene lah ramai2 baru syiok!!

1. INI LAH BOAT YG MEREKA BAWA PELANCONG SAMBIL TANGKAP IKAN ATAU MAKAN2 DLM BOAT MEREKA ...MELALUI TELOK DIN SITU 

                     SUNGGUH SPOTTING MEREKA APA BILA  DI AMBIL GAMBAR

                                         ISI MASA LAPANG BILA TIADA PELANGGAN

                                       ORG YG MASAK MASAKKAN YG KAMI ORDER

                                                          USAHAWAN YG BERJAYA

                              UDANG GALAH YG DI PELIHARANYA DI DALAM SANGKAH

                                                      UDANG MENTEGA

                                                    masam manis udang galah

                                                                                 

         ini lah tempat kami makan yg kami katakan memang sedapp sambil jilat jari heheh                                                                                   

TANJUNG BALAU DESARU....

assalammualaikum berjumpa lagi kali ini di tanjung balau jalan2 ambil angin tepi laut desaru. sunggoh nyaman bila sampai di sana dgn angin sempoi2 terasa ingin tidur ti pantai yg derasan ombak yg kuat ..dgn tanda bendera merah menandakan tidak di benarkan berenang  di pantai .

biasa lah rasa2 ini kali kedua kami ke sini untuk menghirup angin pantai selain di pantai  pengkalan balak di mersing

sempat juga kami ke museum tapi malangnya museumnya di perbaiki buat sementara.