tag:blogger.com,1999:blog-80087688836921847582024-02-19T04:05:34.240-08:00Dari Dapur GuaHafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-8008768883692184758.post-73627289731790205042012-09-14T08:34:00.001-07:002012-09-15T05:01:13.730-07:00Monster Cookies<div class="separator" style="clear: both; text-align: center;">
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Satu lagi biskut yg baru aku sempat nak publish. Anyway inilah first attempt aku membuat biskut gergasi nih....besar gilos size biskut ni sesuai lah dengan namanya....sebesar piring alas cawan gtu, ikut recipe yg aku saved dari yahoogroups mealtimemenus beberapa tahun yg lepas. <br />
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Biskut ni sangat la layan bila di patahkan kepingan yg besar dan crunchy itu, pastu kasi rendam sikit dengan susu sejuk dan ngap.<br />
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Biskut nih takde tepung hanya guna oats bersama bahan2 lain. Cuma aku tambah walnut dari recipe asal dan lebihkan sikit butter serta timbang ke gram semua sukatan cawannya (aku guna cawan kopi) supaya senang aku nak buat next time. Walnut tu pun aku bakar sekejap supaya lebih rangup bila dibakar dgn adunan biskut. Ok jom aku share recipenya :)<br />
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<u><b>MONSTER COOKIES</b></u><br />
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<u><i><b>Bahan2:</b></i></u><br />
150 gm unsalted butter (suhu bilik)<br />
170 gm gula caster<br />
160 gm gula perang<br />
245 gm peanut butter (halus/creamy)<br />
1 sd teh corn syrup <br />
4 biji telur (gred B)<br />
1 sd teh vanila<br />
1 sd teh butter vanila<br />
2 sd teh penuh bicarbonate of soda<br />
385 gm instant oats <br />
160 gm chocolate chips<br />
100 gm walnut<br />
240 gm M&M's milk chocolate<br />
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<u><b>Caranya:</b></u><br />
Masukkan walnut ke dalam dulang pembakar yang kering dan bakar pada suhu 100C selama sejam.<br />
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Kemudian sejukkan sedikit dan cincang kasar atau gunting kecil. Simpan dalam bekas kedap udara sehingga di gunakan.<br />
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M&M's di masukkan ke dalam sebuah mangkuk yg kering untuk di bahagi 2<br />
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Dalam mangkuk yang kering masukkan mentega.<br />
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Kemudian pukul hingga kembang.<br />
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Masukkan gula perang kemudian gula caster dan pukul lagi hingga sebati.<br />
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Selepas itu masukkan kesemua telur.<br />
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Pukul sehingga kembang dan halus.<br />
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Kemudian masukkan peanut butter bersama corn syrup.<br />
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Pukul adunan ini sehingga betul2 sebati dan kembang.<br />
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Masukkan bicarbonate of soda. Pukul sehingga rata.<br />
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Selepas itu masukkan esen vanila serta esen butter vanila dan sebatikan.<br />
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Masukkan 1/3 bahagian oat dan pukul hingga rata, kemudian tambah 1/3 lagi dan pukul rata.<br />
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Buat sehingga oat habis digunakan.<br />
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Masukkan cincangan walnut yg telah disediakan dan gaul rata.<br />
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Selepas itu masukkan pula chocolate chips dan ratakan.<br />
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Akhir sekali masukkan separuh dari M&M's. <br />
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Gaul hingga sebati dgn spatula.<br />
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Panaskan oven pada suhu 170C dan sediakan scoop ice cream serta dulang pembakar yang telah di gris dgn sedikit mentega. <br />
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Scoop penuh adunan ke dalam dulang pembakar yg tersedia. Buat 4 ketul dengan berjarak jauh antara satu sama lain.<br />
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Kemudian susun 5 ke 6 biji M&M's (yg telah di asingkan separuh) ke atasnya.<br />
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Masukkan ke dalam oven yang tersedia dan bakar selama 20-25 minit atau sehingga perang.<br />
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Keluarkan dari oven. Biskut yg masih panas akan berkeadaan sedikit lembut.<br />
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Biarkan ianya sejuk dan mula mengeras.<br />
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Kemudian simpan ke dalam bekas kedap udara.<br />
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Hidangkan.<br />
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Lebih enak dihidangkan bersama susu sejuk.<br />
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Selamat mencuba :)<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-74911431033250154882012-08-30T06:51:00.002-07:002012-10-01T15:39:33.601-07:00Cheese & Chicken Curry Bun<div class="separator" style="clear: both; text-align: center;">
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Assalamualaikum dan selamat hari raya :) Cuti raya lama juga so aku ngetest buat roti pulak uli pakai tangan je takde pakai breadmaker. Breadmaker aku beli tu pun jarang2 aku guna sejak cawan sukatannya hilang.<br />
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Ok lah memandangkan stock tepung roti ada aku tak pakai lagi masa beli kat bake with yen bulan puasa haritu, ayam pun ada dalam fridge dgn carrot, dgn bread imporver, softener and shredded cheese segala maka aku buatlah roti nih pakai tangan dan alhamdulillah menjadi.<br />
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Cuma gambar masa tgh nak buat je byk tak dapat amik sbb bateri kamera kong. Ok la jom aku share version aku :)<br />
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<b>CHEESE & CHICKEN CURRY BUN</b><br />
<b>Bahan2:-</b><br />
700 gm tepung roti <br />
11 gm yis kering (aku pakai Mauripan)<br />
70 gm susu tepung penuh krim (for baking)<br />
325 ml air suam <br />
130 gm mentega (dibiarkan lembik)<br />
1 1/2 sd teh bread improver<br />
1 1/2 sd teh bread softener <br />
1 biji telur (gred A)<br />
1 1/2 sd teh garam<br />
100 gm gula pasir<br />
250 gm shredded cheddar cheese <br />
sedikit tepung serbaguna untuk dusting<br />
<br />
<b><u>Egg Wash</u></b><br />
<b><i>Dipukul sebati:</i></b><br />
100 ml susu cair<br />
2 biii telur <br />
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<u><b>Caranya:-</b></u><br />
Masukkan tepung roti bersama susu tepung, garam, bread softener, bread improver, gula dan telur ke dalam mangkuk pengadun yang kering. Kemudian masukkan yis kering dan telur, tuangkan air suam kecuali mentega dan gaul sebati dengan tangan selama 5 minit hingga terhasil doh yang melekit.<br />
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Pastikan adunan telah bergaul rata dengan bahan2 yg di campurkan tadi.<br />
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Taburkan landasan menguli yang bersih dan kering dgn sedikit tepung dan tuangkan doh tadi.<br />
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Ambil sebahagian mentega yang telah lembik dan lumur pada kedua belah tapak tangan dan ramas bersama dough hingga bergaul sebati dengan mentega tersebut dan kemudian gunakan sebahagian lagi mentega dan uli dengan cara yang sama hingga sebati dan menjadi sebuku dough.<br />
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Tambah sedikit lagi tepung untuk dusting dan mulakan menguli doh.<br />
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<br />
Tolak ke depan dan lipat, berulang2 selama 20 ke 25 minit (exercise tangan tu :p) sehingga kenyal dan tidak melekat di tangan.<br />
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<br />
Selepas itu masukkan kembali ke dalam mangkuk yg disapu dgn sedikit mentega cair.<br />
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<br />
Tutup dengan foil atau cling wrap dan biarkan sejam. Sediakan intinya.<br />
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<br />
<u><b>Chicken Curry Filling</b></u><br />
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350 gm chicken fillet (di dadu)<br />
2 biji kentang (dadu)<br />
1 batang carrot (dadu)<br />
3 biji bawang besar (dadu)<br />
1 liter air<br />
1 paket serbuk kari daging<br />
80 ml minyak <br />
1 batang kulit kayu manis<br />
1 sd teh garam (atau secukup rasa)<br />
1/2 sd teh serbuk perasa (jika suka)<br />
1 sd makan gula<br />
<br />
<i><b>Tumbuk: </b></i><br />
1 biji bawang besar<br />
1 sd teh jintan manis<br />
4 ulas bawang putih<br />
1 inci halia<br />
<br />
<u><i><b>Caranya:</b></i></u><br />
Panaskan minyak dan masukkan kulit kayu manis. Kemudian masukkan bahan tumbuk dan kacau hingga garing. Perlahankan api dan masukkan serbuk kari dan kacau kemudian masukkan ayam yang telah di cuci dan ditoskan. Gaul sebati dan kemudian masukkan air dan garam. Didihkan hingga isi ayam lerai (jd bertali2 - jika suka) atas api sederhana (tambah air jika perlu). Apabila airnya tinggal separuh masukkan kentang dan didihkan lagi hingga lembut. Kemudian masukkan carrot dan kacau hingga mula kering. Masukkan gula dan serbuk perasa. Akhir sekali masukkan bawang dan kacau hingga bawang mula jernih. Padamkan api dan sejukkan inti.<br />
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<br />
<u><b>MAKING BUNS</b></u><br />
Alihkan foil atau cling wrap dari mangkuk adunan selepas sejam diperam.<br />
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<br />
Tumbuk dough untuk mengeluarkan anginnya.<br />
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<br />
Kemudian uli sedikit lagi seperti cara menguli diatas dalam 5 minit.<br />
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<br />
Biarkan sebentar dan sediakan dulang pembakar yg bersapu sedikit mentega. <br />
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<br />
Bahagikan dough kepada bebola kecil seberat lebih kurang 50 gm.<br />
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<br />
Ambil sebiji bebola dough dan uli sedikit lagi jika perlu. Kemudian leperkan jgn terlalu nipis dan isi 1 sd makan inti. <br />
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<br />
Lipat dan temukan bahagian tepi dough serta picit sedikit untuk menutup intinya.<br />
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<br />
Kemudian satukan bahagian atas dan bawah pula untuk menjadi sebiji bun (pastikan intinya bertutup rapat tidak terbuka) <br />
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<br />
Susun dalam dulang pembakar yang tersedia dengan cermat. Jarakkan antara dough supaya dapat mengembang dgn baik.<br />
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<br />
Apabila siap tutup dan biarkan 20 minit lagi. Sementara itu panaskan oven pada suhu 195C (no. 6)<br />
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<br />
Sediakan eggwash dan berus.<br />
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<br />
Selepas 20 minit sapu permukaan setiap dough yang hendak dibakar dengan eggwash.<br />
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<br />
Kemudian taburkan shredded cheese diatasnya. Masukkan ke dalam oven dan bakar selama 20 minit ke 25 minit.<br />
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<br />
Keluarkan roti yg telah selesai di bakar dari oven dan sejukkan.<br />
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Hidangkan.<br />
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Selamat mencuba :)<br />
<br />
<i><b>Note:</b></i><br />
* Roti yang telah sejuk jika hendak disimpan hendaklah disimpan dalam plastik dan seal untuk mengekalkan kelembutannya. <br />
<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-54722184056680260542012-08-08T21:23:00.000-07:002018-05-15T23:39:04.055-07:00Marble Shortbreads<div class="separator" style="clear: both; text-align: center;">
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Jom main2 dgn coklat pulak...ni salah satu biskut kesukaan aku sbb rasanya yg 'intense' campuran badam, susu, butter dgn coating coklat hitam dan putih pada crust garing yang aku letak emplex utk tujuan itu...cuma nak membuatnya amik masa sikit...ok la jom aku share recipenya :)<br />
<br />
<b>MARBLE SHORTBREADS </b><br />
<b>Bahan2:-</b><br />
<u><i><b>Base Biskut </b></i></u><br />
500 gm tepung serbaguna<br />
100 gm tepung beras<br />
100 gm susu tepung penuh krim (seeloknya dari bakery supplier)<br />
100 gm serbuk badam (ground almond)<br />
2 sd teh emplex<br />
2 sd teh baking powder<br />
1 sd teh bicarbonate of soda <br />
200 gm gula icing<br />
400 gm mentega<br />
2 sd makan esen butter vanilla<br />
2 biji telur<br />
<br />
<u><i><b>Topping </b></i></u><br />
1.5 kg dark cooking chocolate<br />
75 gm cocoa butter atau vegetable shortening <br />
300 gm white cooking chocolate <br />
<br />
<u><i><b>Peralatan</b></i></u><br />
3 x (10" x 12") baking tray with cutter<br />
lidi untuk melorek<br />
<br />
<b>Caranya:-</b><br />
Emplex - serbuk perangup biskut terutama untuk biskut jenis coating (boleh di beli di bakery supplier)<br />
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Dalam mangkuk yang kering dan bersih masukkan mentega, gula icing, esen butter vanila, emplex, baking powder serta bicarbonate of soda.<br />
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Pukul hingga sebati dan kembang.<br />
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Kemudian masukkan telur.<br />
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Pukul lagi hingga kembang.<br />
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Masukkan susu tepung dan serbuk badam.<br />
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Pukul lagi hingga sebati.<br />
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Selepas itu masukkan tepung serbaguna dan tepung beras.<br />
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Pukul hingga sebati dan rata.<br />
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Alihkan dari mixer dan ratakan dough dgn spatula.<br />
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Tutup dengan foil dan biarkan 1/2 jam dalam peti sejuk.<br />
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<br />
Sediakan cutter. Sapu sedikit mentega pada setiap besi cutter dan dulang pembakarnya. Pasang dgn cermat dan ketepikan.<br />
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Keluarkan dough yang telah disejukkan dan bahagi 3 bahagian (satu bahagian dalam lebih kurang 600 gm). Alihkan cutter dengan cermat dan ratakan satu bahagian dough tadi lebih kurang 6 mm tebal (gunakan roller jika perlu) dan panaskan oven pada suhu 170 C <br />
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Tolak sedikit setiap bahagian tepinya dengan sudip/ short ruler/kitchen spade supaya coklat dapat mengalir rata.<br />
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Masukkan kembali cutter dengan cermat dan tekan rata.<br />
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Bakar ke dalam oven yang telah dipanaskan tadi selama 25 minit atau hingga perang.<br />
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Sementara itu sediakan double boiler dan masukkan coklat masakan ke dalam mangkuk yang kering...biarkan mencair.kemudian masukkan cocoa butter/shortening.<br />
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Kacau diatas wap panas hingga cair sepenuhnya.<br />
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Coklat putih juga di masukkan ke dalam mangkuk yang kering dan biarkan mencair dgn double boiler.<br />
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Apabila hampir semuanya cair angkat dari wap dan kacau hingga cair sepenuhnya.<br />
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Angkat keluar base yg telah di bakar dari oven. <br />
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Angkat cutter dengan cermat supaya tidak tertanggal (buat tanda pada hujung tin cutter utk memudahkan cutter di masukkan kembali)<br />
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Apabila base sudah mula sejuk dan keras tuang anggaran 4 atau 5 senduk coklat (400 ml ke 500 ml) ikut tebal yg di sukai....lenggangkan sedikit kiri dan kanan supaya coklat turun merata...biarkan sebentar.<br />
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Picit coklat putih secara jejalur menegak dan kemudian gunakan lidi dan lorek melintang berselang seli --> <-- (zig-zag) supaya dapat bentuk marmar. <br />
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Masukkan balik cutter pada posisi yg sama sewaktu ditarik keluar dan biarkan beku sepenuhnya.<br />
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Letak dlm fridge pun boleh tp cukup setakat membekukan coklat sahaja untuk mengelakkan permukaan coklat `berpeluh' bila di sejukkan lama. <br />
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Kemudian setelah coklat beku buka satu persatu cutter dgn cermat.<br />
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Leraikan kepingan biskut dgn menggunakan pisau/kitchen spade jika perlu. Susun ke dalam dulang.<br />
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Kemudian simpan dalam bekas kedap udara.<br />
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Alas setiap satu lapisan dgn doily paper atau kertas minyak utk mengelakkan permukaan coklat comot.<br />
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Selamat mencuba :)<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com5tag:blogger.com,1999:blog-8008768883692184758.post-33478890970702653612012-07-05T22:42:00.001-07:002012-10-18T14:41:19.433-07:00Sate<div class="separator" style="clear: both; text-align: center;">
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Assalamualaikum...lama tak berupdate blog ni ye....ok la ni sate yg aku bikin buat ganti makan malam hari tu...first time buat nih mmg ternyata renyah juga...dari nak potong ayam, daging, kambing into cubes sampai ke membakarnya...resipi perapan aku amik dari i-resipi dgn sukatan agak2 kerana bahan dagingnya banyak (daging, ayam dan kambing - alang2 katanya cuma perut lembu je takde tak sempat nak cari) dan aku tambah ketumbar serta lebihkan gula untuk buat sate nih.<br />
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Itulah hasilnya experiment aku. Aku hidangkan sate ni untuk makan beramai ramai dgn mihun goreng, nasi himpit, timun dan bawang bersama kuah kacang yang biasa aku buat utk hari raya tuh. <br />
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<b>SATE (Ayam, Daging dan Kambing)</b><br />
<i><b>Bahan2:-</b></i><br />
1.5 kg boneless chicken breast atau isi bhgn paha atau rusuk (ribs) - dipotong kiub 1" persegi atau ikut suka<br />
250 gm kulit ayam (jika suka) - di potong<br />
1 kg daging batang pinang - dipotong kiub seperti diatas<br />
600 gm daging kambing - dipotong kiub seperti diatas <br />
2 1/2 sd besar garam atau secukup rasa <br />
1 kg gula pasir<br />
1 sd teh serbuk perasa<br />
<br />
<b>Kisar:</b><br />
1 kg bawang merah<br />
400 gm halia<br />
250 gm kunyit hidup<br />
15 batang serai<br />
500 gm lengkuas<br />
150 gm jintan manis<br />
150 gm jintan putih<br />
100 gm ketumbar <br />
sedikit air untuk mengisar <br />
<br />
<b>Bahan basting:</b><br />
1 ikat serai anggaran 5 batang (dititik sedikit)<br />
300 ml minyak<br />
100 ml air atau air perapan (campur sekali minyak dan air) <br />
<br />
<b>Bahan2 Lain:</b><br />
20 paket kecil ketupat segera (direbus ikut arahan bersama sedikit garam)<br />
2 labu bawang besar (di potong kasar)<br />
1 batang timun (di hiris kasar)<br />
Kuah kacang (resipi <a href="http://daridapurgua.blogspot.com/2010/11/kuah-kacang.html" target="_blank"><b>di sini</b></a>) <br />
Lidi sate buluh secukupnya (di rendam sejam dan toskan)<br />
Bekas pembakar sate<br />
Kipas (aku pakai kipas angin - additional)<br />
Arang<br />
Fire starter<br />
<br />
<u><b>Caranya:- </b></u><br />
Bahan kisar di masukkan ke dalam bekas dan kemudian masukkan gula, serbuk perasa dan garam. Kacau rata. Daging2 yang telah di potong di cuci bersih (berasingan) dan toskan. Masukkan setiap jenis daging td ke mangkuk dan tuang bahan perapan secukupnya (ayam di masukkan sekali bersama kulitnya). Kacau rata bahan perapan bersama setiap jenis daging tersebut dan perap dlm peti sejuk selama 12 jam.<br />
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Kemudian keluarkan dan cucuk bbrp ketul daging (jika ayam selitkan kulitnya sekali) pada lidi yg telah disediakan dgn kemas sepanjang lebih kurang 3 inci setiap satu.<br />
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Susun sehingga habis. Lakukan yang sama juga pada perapan daging dan kambing.<br />
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Masukkan sate yang telah dicucuk tadi ke dalam plastik setiap jenis dgn cermat dan tuang baki perapannya dan simpan dlm peti sejuk sehingga di bakar.<br />
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Sediakan tempat pembakar menggunakan fire starter bersama arang dan kipas. Susun sate yang diperap tadi dengan cermat dan bakar sambil di renjis dgn campuran minyak dan air sekali sekala sambil di terbalik2kan sehingga garing.<br />
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Kipas selalu supaya pengaliran habanya rata.<br />
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Angkat sate yang telah masak ke dalam satu bekas.<br />
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Masukkan ke dalam oven bersuhu 100C dan biarkan panas sehingga di hidangkan jika perlu (jika membakar secara berperingkat peringkat)<br />
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Hidangkan.<br />
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Selamat mencuba :) <br />
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<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com4tag:blogger.com,1999:blog-8008768883692184758.post-21683198212944140322012-05-11T09:06:00.003-07:002012-10-01T15:57:35.519-07:00Kari Pedas Kepala Ikan<h3 class="post-title entry-title">
</h3>
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Kari pedas kepala ikan seperti yang selalu aku sediakan dengan menggunakan susu cair
di campur lemon juice ganti santan bersama hirisan nenas dan lain2; di masak
dengan kepala ikan jenahak seperti selalunya juga atau kepala ikan merah.<br />
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<br />
<b>KARI PEDAS KEPALA IKAN</b> <br />
<b>Bahan2nya:-</b><br />
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1 ketul x 2 kg kepala ikan jenahak - potong 2 belah atau kepingan<br />
1/2 biji (600 gm) nenas - di potong 2 menegak, buang empulurnya dan hiris 1 cm atau mengikut suka<br />
1 paket (160 gm) kiub tauhu goreng<br />
60 gm asam jawa<br />
2 bungkus kecil serbuk kari ikan<br />
500 ml susu cair<br />
1 biji (150 gm) lemon - ambil 50 ml jusnya tanpa biji <br />
1.25 litre air<br />
1 sd besar garam (atau secukup rasa)<br />
1/2 sd teh serbuk perasa<br />
1 sd besar gula <br />
<br />
<i><b>Kisar bersama:</b></i><br />
200 gm bawang besar<br />
15 gm (1 sd besar) lada hitam <br />
180 gm bawang merah<br />
65 gm cili api (separuh di biarkan bertangkai)<br />
40 gm cili kering - rebus dan toskan<br />
100 gm halia<br />
40 gm kunyit hidup<br />
6 ulas (35 gm) bawang putih <br />
<br />
<i><b>Tumisan:</b></i><br />
10 tangkai (10 gm) daun kari - ambil daunnya sahaja<br />
2 batang (15 gm) kulit kayu manis<br />
1 labu bawang besar (100 gm) - hiris nipis <br />
150 ml minyak masak<br />
<br />
<i><b>Sayur2an:</b></i><br />
3 biji (350 gm) terung - dipotong 4 menegak <br />
3 biji (450 gm) tomato - belah 4<br />
300 gm kacang bendi - buang hujungnya <br />
<br />
<u><i><b>Caranya:-</b></i></u><br />
Ikan di cuci bersih dan toskan.<br />
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Asam jawa di bancuh dengan 250 air tambahan (dari baki2 bahan kisar dalam blender). Perah dan buang bijinya.<br />
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Panaskan minyak dan masukkan kulit kayu manis<br />
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Kemudian masukkan daun kari dan goreng sebentar. <br />
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<br />
Masukkan hirisan bawang dan goreng hingga bawang mula kuning.<br />
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Kemudian masukkan bahan kisar bersama garam. <br />
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Tumis sambil selalu di kacau hingga garing.<br />
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<br />
Masukkan air asam jawa tadi.<br />
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Tumis sedikit lagi hingga naik minyak.<br />
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Masukkan serbuk kari dan perlahankan apinya.<br />
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<br />
Gaul dengan bahan tumis hingga sebati dan tumis lagi sedikit diatas api sederhana hingga garing (sentiasa di kacau).<br />
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Masukkan kepala ikan yang telah di bersihkan dan gaul bahan tumisan rata2.<br />
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<br />
Selepas itu masukkan air bersama kepingan nenas. Kacau dan biarkan mula mendidih. <br />
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<br />
Masukkan susu cair ke dalam blender bersama jus lemon. Blender sebentar dan tuang ke dalam renihan tadi.<br />
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Kacau rata dan apabila mula mendidih masukkan kiub tauhu goreng, serbuk perasa dan gula.<br />
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Renih di atas api sederhana sambil di kacau sekali sekala selama 5 minit.<br />
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Kemudian masukkan terung dan bendi. Ratakan dan biarkan mendidih 5 minit lagi. <br />
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Akhir sekali masukkan tomato dan renihkan dalam beberapa minit lagi. <br />
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<br />
Kemudian padamkan api.<br />
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Hidangkan.<br />
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Selamat mencuba :)<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com1tag:blogger.com,1999:blog-8008768883692184758.post-73473885738080743072012-05-11T09:02:00.000-07:002012-10-20T02:22:51.095-07:00Sambal Sotong Kembang<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dTinsAgBdaiJTJV0Hpp2UO7271W0_1UL1FxTW9FHuOzzujZ8UW3Djo2OyEj4fntFbYgYdmrRji2SJQll8BW88BEwYQ7q6-8bGY6VoIFh1uaz9uJUjZVVOS1nDP8wRSGuqDKik1eSWFKX/s1600/sambal+sotong+kembang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dTinsAgBdaiJTJV0Hpp2UO7271W0_1UL1FxTW9FHuOzzujZ8UW3Djo2OyEj4fntFbYgYdmrRji2SJQll8BW88BEwYQ7q6-8bGY6VoIFh1uaz9uJUjZVVOS1nDP8wRSGuqDKik1eSWFKX/s320/sambal+sotong+kembang.jpg" width="320" /></a></div>
Sambal sotong kembang untuk makan malam.<br />
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Selain makan dengan nasi atau dengan nasi lemak maupun roti canai, sambal sotong ini juga sesuai untuk dihidangkan dengan lodeh / lontong semasa hari raya. <br />
<br />
<b>SAMBAL SOTONG KEMBANG </b><br />
<b>Bahan2nya:-</b><br />
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1 kg sotong kembang<br />
200 ml minyak masak<br />
200 ml air<br />
50 gm asam jawa<br />
20 gm garam<br />
1/2 sd teh serbuk perasa <br />
150 gm gula<br />
1 biji (100 gm) bawang besar - di hiris bulat <br />
<br />
<i><b>Kisar:</b></i><br />
100 gm cili kering (rebus hingga kembang dan toskan)<br />
2 biji (150 gm) bawang besar<br />
120 gm bawang merah (shallots)<br />
2 ulas (15 gm) bawang putih<br />
10 gm belacan <br />
<br />
<u><i><b>Caranya:</b></i></u><br />
Sotong di potong kepingan 1.5 inci bersama janggutnya juga di hiris. Cuci bersih dan toskan.<br />
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<br />
Panaskan minyak dan masukkan bahan kisar bersama garam.<br />
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<br />
Tumis hingga garing sambil selalu dikacau supaya tak berkerak diatas api sederhana.<br />
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<br />
Bancuh asam jawa dengan air tadi. Perah dan buangkan bijinya.<br />
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<br />
Masukkan ke dalam tumisan tadi.<br />
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<br />
Tumis lagi hingga garing.<br />
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<br />
Masukkan sotong.<br />
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<br />
Kemudian masukkan gula, serbuk perasa dan bawang hiris.<br />
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<br />
Gaul sehingga rata. Tutup dan biarkan 5 minit diatas api sederhana besar.<br />
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<br />
Selepas itu padamkan api.<br />
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<br />
Hidangkan.<br />
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<br />
Selamat mencuba :)<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com1tag:blogger.com,1999:blog-8008768883692184758.post-33761042845875344172012-05-10T08:02:00.000-07:002012-10-01T15:55:42.041-07:00Kerabu Pucuk Paku<div class="separator" style="clear: both; text-align: center;">
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Kerabu pucuk paku percubaan pertama aku dengan menggunakan kelapa goreng tumbuk selain kerang dan tauge.<br />
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Bahan2 rempah untuk kerabu ini juga aku goreng sedikit sebelum di tumbuk untuk menaikkan aromanya.<br />
<br />
<b>KERABU PUCUK PAKU </b><br />
<b>Bahan2nya:-</b><br />
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750 gm pucuk paku<br />
1 liter air<br />
1/2 sd teh garam<br />
250 gm tauge segar<br />
650 gm kerang - dicuci bersih dan toskan<br />
200 gm kelapa parut atau 100 gm kerisik jika tiada <br />
1 biji (anggaran 130 gm) bawang besar<br />
4 biji limau nipis - perah jusnya sebanyak 40 ml (tanpa biji)<br />
30 ml sos ikan<br />
45 gm gula<br />
60 ml santan pekat<br />
secubit serbuk perasa (jika suka)<br />
<br />
<i><b>Bahan tumbuk:</b></i><br />
100 gm bawang merah<br />
4 batang (anggaran 100 gm) cili merah<br />
15 batang (anggaran 10 gm) cili api merah <br />
1 paket (12 gm) udang kering <br />
1 sd besar minyak masak<br />
<br />
<b><u><i>Caranya:- </i></u></b><br />
Kerang dikukus selama 30 minit. Kemudian ambil isinya dan simpan dalam peti sejuk sehingga di gunakan.<br />
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<br />
Masukkan kelapa parut ke dalam kuali yang kering.<br />
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<br />
Goreng (sangrai) dan kacau sentiasa di atas api yang sederhana sehingga ringan dan kemudian kacau di atas api perlahan sehingga perang.<br />
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<br />
Kemudian masukkan ke dalam batu tumbuk yang kering sewaktu masih panas.<br />
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<br />
Tumbuk hingga halus dan alihkan ke dalam mangkuk. <br />
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<br />
Pucuk paku di cuci bersih, toskan dan lurut daunnya serta ambil sedikit hujung batangnya yang lembut lebih kurang <b>500 gm</b> hasilnya. Ketepikan.<br />
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<br />
Tauge juga dibersihkan serta di toskan kering dan ketepikan (tak perlu di celur).<br />
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<br />
Bawang besar di belah 2 dan di hiris kasar.<br />
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<br />
Panaskan minyak dalam kuali menggoreng kelapa tadi.<br />
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<br />
Masukkan udang kering dan goreng hingga garing.<br />
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<br />
Ketepikan dan masukkan bawang merah yang telah dikupas. Kacau hingga naik bau.<br />
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<br />
Masukkan cili api dan cili merah.<br />
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<br />
Kemudian kacau semua bahan ini di atas api besar selama 1 minit.<br />
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<br />
Kemudian terus masukkan ke dalam batu lesung yang telah di gunakan untuk menumbuk kelapa tadi.<br />
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<br />
Tumbuk bahan ini sewaktu masih panas sehingga hancur.<br />
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<br />
Masukkan air bersama garam ke dalam kuali tadi dan didihkan. Kemudian masukkan pucuk paku yang telah di siang tadi.<br />
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<br />
Kacau dan didihkan selama 1 minit.<br />
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<br />
Selepas itu angkat dan tapiskan ke dalam tapis besi sehingga sejat.<br />
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<br />
Masukkan bahan tumbuk tadi ke dalam sebuah mangkuk dan masukkan juga gula.<br />
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<br />
Kemudian masukkan serbuk perasa dan sos ikan. Kacau sebentar dan masukkan kerang bersama jus limau. <br />
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Kacau lagi kemudian masukkan kelapa tumbuk dan bawang hiris.<br />
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<br />
Selepas itu masukkan pucuk paku yang masih suam bersama santan dan tauge.<br />
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<br />
Gaul (toss) dengan menggunakan 2 sudip hingga rata. Adjust masam manisnya jika perlu.<br />
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<br />
Alihkan ke dalam pinggan dan hidangkan. <br />
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<br />
Selamat mencuba :)<br />
<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0tag:blogger.com,1999:blog-8008768883692184758.post-30921299798548032812012-05-07T11:05:00.000-07:002012-08-04T17:13:27.230-07:00Goreng Pisang / Keledek<div class="separator" style="clear: both; text-align: center;">
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Goreng pisang dan keledek yg aku bikin untuk minum petang minggu lepas. Campuran 3 jenis tepung dan kelapa parut menghasilkan gorengan yang kekal rangup walaupun dah sejuk. Resipi batter gorengan ini juga selain untuk pisang dan keledek seperti di atas boleh juga di gunakan untuk sadur keladi, cempedak, sukun dan apa2 saja gorengan buah seperti kebiasaan.<br />
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<br />
<b>GORENG PISANG & KELEDEK </b><br />
<u><b>Bahan2nya:-</b></u><br />
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250 gm tepung naik sendiri<br />
230 gm tepung gandum<br />
200 gm tepung jagung <br />
50 gm gula<br />
20 gm garam (garam putih yg teksturnya tak halus)<br />
5 gm serbuk kunyit<br />
50 ml minyak masak <br />
50 gm kelapa parut<br />
700 ml air<br />
1 sisir (anggaran 1.2 kg) pisang nipah - kupas dan biarkan sebiji atau belah 2 jika suka<br />
3 ketul (anggaran 800 gm) keledek - kupas dan hiris setebal 1 cm<br />
700 ml minyak untuk menggoreng<br />
<br />
<u><b>Caranya:-</b></u><br />
Masukkan tepung gandum, tepung naik sendiri dan tepung jagung ke dalam mangkuk atau periuk yang kering.<br />
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Kemudian masukkan garam, gula dan serbuk kunyit.<br />
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Gaul dengan whisk hingga rata.<br />
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Masukkan kelapa parut dan gaul sebentar.<br />
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Selepas itu masukkan minyak. <br />
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Tuang sedikit demi sedikit air sambil di gaul.<br />
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Kacau hingga menjadi batter yang licin.<br />
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Tutup dan biarkan 20 minit sebelum digunakan. <br />
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Sementara itu sediakan pisang dan keledek.<br />
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Panaskan minyak dan apabila minyak mula panas masukkan anggaran 10 biji pisang ke dalam batter. Jangan di rendam terlalu lama untuk mengekalkan kerangupan batter selepas digoreng.<br />
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Salut rata dengan batter dan masukkan satu persatu (sebelah menyebelah) ke dalam minyak yang cukup panas (gunakan sudu atau tangan yang kering)<br />
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Goreng dengan api yang sederhana.<br />
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Apabila batter di atasnya mula beku leraikan gorengan menggunakan hujung sudip dengan cermat.<br />
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Terbalikkan dan goreng hingga kuning keemasan (terbalik2kan selalu jika perlu supaya warna gorengannya rata).<br />
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Kemudian angkat dan toskan dengan kertas dapur bersama serdak2nya sekali.<br />
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<br />
Sadurkan pula keledek bersama batter dan masukkan satu persatu ke dalam minyak yang panas sebaik sahaja gorengan pisang diangkat keluar.<br />
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Goreng keledek dengan cara yang sama kemudian angkat dan toskan.<br />
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<br />
Susun gorengan2 ini ke dalam pinggan atau mengikut citarasa dan hidangkan bersama kuah cili merah (atau sos cili), gula pasir dan sambal kicap.<br />
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Selamat mencuba :)<br />
<br />
<i><b>Nota:</b></i><br />
<i><b>Pisang nipah boleh di ganti dengan pisang tanduk atau pisang nangka dan lain2 asalkan tidak terlalu ranum. </b></i><br />
<i><b>Jika tiada kelapa parut segar gantikan dengan desiccated coconut.</b></i><br />
<i><b>Tepung jagung boleh di gantikan dengan tepung beras jika suka.</b></i><br />
<i><b></b></i><br />
<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0tag:blogger.com,1999:blog-8008768883692184758.post-27194576747088030102012-04-08T09:25:00.005-07:002012-10-01T16:01:10.211-07:00Pulut Kuning<div class="separator" style="clear: both; text-align: center;">
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Pulut kuning percubaan aku yang pertama disajikan dengan rendang ayam tua dan udang goreng. <br />
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<b>PULUT KUNING</b><br />
<u><b>Bahan2:-</b></u><br />
1 kg beras pulut - di cuci dan toskan<br />
1.8 liter air <br />
1 sd teh membumbung serbuk kunyit (gunakan baba's untuk warna lebih terang)<br />
2 keping asam keping<br />
5 helai daun pandan (dicarik dan simpul)<br />
2 sd teh garam (atau secukup rasa) <br />
1 sd teh gula (optional)<br />
<br />
<u><i><b>Dikisar bersama</b></i></u><br />
700 gm kelapa parut<br />
600 ml air<br />
<br />
<i><u><b>Hiasan (optional):</b></u></i><br />
400 gm udang harimau (cuci dan toskan)<br />
sedikit garam dan serbuk kunyit<br />
minyak untuk menggoreng <br />
cili api merah atau cili merah <br />
daun limau purut <br />
<br />
<u><b>Caranya:</b></u><br />
Rendam beras pulut yg telah dibersihkan dengan serbuk kunyit dan air bersama asam keping selama 4 jam atau semalaman.<br />
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Kemudian buang asam keping dan toskan (tak perlu bilas). Sediakan pengukus. <br />
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Masukkan beras pulut ke dalam periuk yang kering dan kukus 30 minit pada wap kukusan tinggi.<br />
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Sementara itu pada kelapa parut yang telah dikisar tadi perah untuk mendapatkan <b>800 ml</b> santan pekat. Tapis dan masukkan ke dalam periuk. <br />
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Masukkan simpulan daun pandan, garam dan gula jika digunakan. <br />
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Jerang sambil sentiasa dikacau.<br />
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Biarkan mendidih selama 2 minit (sentiasa dikacau)<br />
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Keluarkan pulut yang telah di tanak dari pengukus dan curahkan santan yang telah di didihkan tadi. Boleh alihkan daun pandan jika mahu.<br />
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Gaul rata2 dengan sudip kayu.<br />
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Masukkan kembali ke dalam pengukus dan kukus lagi 45 minit atau hingga tanak (jika guna periuk yang dalam). Jika guna alas kukus daun pisang atau yg datar masa mengukus bolehlah di kurangkan hingga pulut completely tanak. Kacau pulut dalam sekali pada 15 minit terakhir mengukus supaya masaknya rata.<br />
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Angkat keluar dari pengukus.<br />
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Hidangkan bersama <b><a href="http://daridapurgua.blogspot.com/2010/10/rendang-ayam-tua.html" target="_blank">Rendang Ayam Tua.</a></b><br />
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Atau masukkan ke dalam acuan. <br />
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Tekan padat pulut ke dalamnya dan ratakan dengan plastik atau daun pisang. Terbalikkan ke dalam pinggan dengan cermat (alas pinggan dengan sekeping daun pisang jika ada sebelum di telangkupkan pulut). <br />
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Gaul udang bersama serbuk kunyit dan garam. Kemudian goreng hingga garing.<br />
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Angkat dan toskan.<br />
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Isi dan susunkan sedikit rendang ayam ke dalam ruang acuan dan tepinya. Susun juga daun limau purut dan cili api merah yg telah dibelah jika suka.<br />
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Kemudian aturkan udang yang telah digoreng tadi di tepinya. Hidangkan.<br />
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Selamat mencuba :)<br />
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<u><i><b>Note:</b></i></u><br />
<i><b>Penggunaan daun pandan untuk menaikkan aroma pulut dan untuk potong bau kunyit yg sedikit `keras' (taknak letak pun takpe)</b></i><i><b>.</b></i><br />
<br />
<i><b>Tujuan menjerang santan hingga mendidih adalah supaya pulut tak cepat basi (jadi bertali2) dan untuk menghasilkan pulut yang berkilat.</b></i><br />
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<i><b>Seeloknya gunakan kelapa parut yg tua untuk jadikan pulut lebih berkilat lepas masak dan rasanya lebih lemak. Kalau takde gunakan 350 ml santan kotak atau santan dalam paket dan larutkan dgn 450 ml air. </b></i><br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-54145559076963676352012-04-06T18:13:00.000-07:002012-10-01T15:53:48.160-07:00Cucur Kodok Udang<br />
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Cucur kodok/kuih kodok udang untuk minum petang yg menggunakan udang basah, daun kucai dan jagung krim sebagai ramuan utama. <br />
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<b>CUCUR KODOK UDANG</b> (hidangan +- 10 org)<br />
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<b>Bahan2:-</b><br />
700 gm tepung gandum<br />
800 gm udang basah (dicuci dan toskan)<br />
1 sd besar baking powder<br />
1 tin (425 gm) jagung krim<br />
200 gm (3 biji) bawang besar - di dadu<br />
1 sd besar paras garam (atau secukup rasa)<br />
1/2 sd teh serbuk perasa<br />
350 ml air<br />
3 biji telur (gred A)<br />
150 gm daun kucai - di potong 2 cm<br />
700 ml minyak masak<br />
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<u><b>Caranya: </b></u><br />
Kupas udang basah dan kemudian gunting atau cincang kasar. Sejukkan dalam peti sejuk sehingga digunakan. <br />
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Pada kulit udang yang tinggal, cuci dan toskan.<br />
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Kemudian kisar kulit udang dengan 350ml air dan tapis.<br />
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Tekan dengan senduk supaya semua jusnya keluar dan menghasilkan <b>500 ml </b>perahan untuk membancuh adunan. <br />
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Dalam mangkuk yang kering masukkan tepung, garam dan serbuk perasa bersama baking powder.<br />
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Kemudian masukkan telur dan jagung krim. <br />
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Selepas itu masukkan udang yang telah di cincang kasar dan bawang yang telah di dadu.<br />
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Akhir sekali masukkan jus kulit udang dan hirisan daun kucai.<br />
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Kacau bahan2 ini sehingga sebati.<br />
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Tutup dan diamkan 1/2 jam sebelum di goreng. Adunan akan kelihatan naik sedikit dari asal.<br />
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Panaskan minyak dan apabila cukup panas sudukan adunan dan titiskan. Boleh juga gunakan hujung senduk. Gunakan api sederhana.<br />
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Apabila bawahnya mula kuning terbalikkan dengan cermat dan goreng kuih hingga keseluruhannya kuning keemasan.</div>
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Kemudian angkat dan toskan dengan kertas dapur.<br />
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Hidangkan bersama <b><a href="http://daridapurgua.blogspot.com/2010/10/kuah-cili-merah.html" style="color: red;" target="_blank">kuah cili merah</a></b><br />
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Selamat mencuba :)<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-87804852339734715412012-03-06T10:46:00.001-08:002019-06-29T02:23:46.619-07:00ROTI JALA DENGAN KARI AYAM<div class="separator" style="clear: both; text-align: center;">
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Roti jala dengan kari ayam buat makan malam ganti nasi. Sesuai juga untuk minum petang, pagi, hidangan perayaan atau bila2 masa. <br />
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<b>ROTI JALA DENGAN KARI AYAM </b></div>
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<br />
<b>A) KARI AYAM </b><br />
<b>Bahan2nya:</b><br />
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2 kg kepingan ayam yang telah di buang kulit (cuci bersih dan toskan)<br />
5 batang serai diketuk<br />
700 gm kentang di belah 2<br />
2 keping asam keping<br />
<br />
<u><i><b>Tumisan:</b></i></u><br />
150 ml minyak masak<br />
5 tangkai daun kari <br />
5 kuntum bunga lawang<br />
10 biji buah pelaga<br />
4 batang kulit kayu manis<br />
15 biji cengkih<br />
25 gm bawang putih (5 ulas) - cincang kasar<br />
80 gm halia - diketuk <br />
25 gm cili api - di hiris kasar<br />
50 gm kunyit hidup - diketuk dan dicincang<br />
200 gm bawang merah - di hiris halus <br />
<br />
<u><i><b>Bahan2 Lain:</b></i></u><br />
50 gm serbuk cili<br />
2 paket serbuk kari daging<br />
1 liter air<br />
1 sd besar garam atau secukup rasa<br />
1 sd besar gula<br />
1/2 sd teh serbuk perasa<br />
500 gm (4 biji) tomato - belah 4 <br />
400 gm (1 tin) krimer sejat (atau 1 tin susu Ideal)<br />
250 ml (1 kotak) susu UHT Low Fat (boleh guna full cream milk jika mahu)<br />
<br />
<i><b>Caranya:</b></i><br />
Panaskan minyak dan masukkan kulit kayu manis, bunga lawang, pelaga dan bunga cengkih. Kacau hingga wangi.<br />
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Kemudian masukkan daun kari. Kacau sebentar dan tolak ke tepi dan masukkan bawang putih. Kacau hingga bawang putih menjadi kuning. Kemudian masukkan halia dan kacau hingga naik bau. <br />
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Kemudian masukkan kunyit hidup yang telah dicincang bersama cili api hiris.<br />
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Kacau bahan2 ini sehingga rata.<br />
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Masukkan hirisan bawang merah.<br />
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Gaul rata dan tumis hingga bawang menjadi kuning.<br />
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Perlahankan api dan masukkan serbuk kari dan serbuk cili. <br />
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Kacau sebati.<br />
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Masukkan ayam yang telah di campur serai, asam keping dan kentang dan ratakan bersama tumisan tadi diatas api sederhana hingga bergaul sebati.<br />
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Masukkan air, garam, gula dan serbuk perasa. Ratakan. <br />
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Apabila hampir mendidih masukkan krimer sejat dan kacau rata. <br />
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Biarkan hingga mula mendidih dan masukkan pula susu UHT <br />
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Kacau rata dan barkan mendidih sambil dikacau sekali sekala atas api sederhana hingga ayam dan kentang empuk (lebih kurang 15 minit).<br />
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Kemudian masukkan tomato dan didihkan lagi dalam 5 minit.<br />
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Selepas itu padamkan api (jika perlu simpan kari ini semalaman dalam peti sejuk kemudian baru panaskan semula sebelum dihidang supaya rasanya lebih sebati)<br />
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Isikan ke dalam mangkuk dan hidangkan.<br />
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<br />
<b><br /></b>
<b>B) ROTI JALA </b><br />
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<b>
</b>
<b>Bahan2nya:</b><br />
600 gm tepung<br />
1 sd besar baking powder<br />
1 sd teh garam<br />
1 penutup pewarna oren atau pewarna kuning (boleh ganti dgn 1 sd teh serbuk kunyit jika tiada)<br />
5 biji telur (grade B)<br />
930 gm air <br />
150 gm mentega - di cairkan atas api kecil jgn sampai bertukar warna dan biarkan suam <br />
<br />
<i><b>Caranya:</b></i><br />
Masukkan tepung, garam, telur dan baking powder ke dalam mangkuk. Kemudian masukkan air dan pewarna oren. Sebatikan kemudian masukkan mentega yg telah dicairkan tadi. <br />
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Masukkan adunan ke dalam blender dan kisar hingga halus. Biarkan 15 minit.<br />
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<br />
Panaskan kuali dan gris dgn sedikit mentega (proses ini cuma sekali). Kiraikan adunan tadi (gunakan api sederhana).<br />
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Apabila adunan mula sejat dan tepinya mula garing, lipatkan 2<br />
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Kemudian lipatkan 2 lagi <br />
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Angkat dan letakkan ke dalam pinggan. Lipat sedikit tepinya.<br />
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<br />
Kemudian gulung.<br />
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Ulangi proses yang sama tanpa perlu menggris kuali lagi.<br />
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Susun gulungan roti jala ke dalam bekas. <br />
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<br />
Hidangkan bersama kari ayam.<br />
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<u><b>Cara menghidang</b></u><br />
Masukkan beberapa keping roti jala ke dalam mangkuk bersama ayam, kentang dan tomato.<br />
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Kemudian tuangkan kuah secukupnya dan biarkan seketika untuk menghidang cara `banjir'.<br />
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Selamat mencuba :)<br />
<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com3tag:blogger.com,1999:blog-8008768883692184758.post-85351985808061605002012-02-04T02:17:00.000-08:002012-08-04T17:21:33.429-07:00Roasted Lamb<div class="separator" style="clear: both; text-align: center;">
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Awal bulan yang best cuti byk jatuh hujung minggu and extending. Bleh masak2 makan :) so menjadi lah satu plan memanggang paha kambing menggunakan perapan BBQ dan dihidangkan dgn sos yang cuba di olah sendiri :)<br />
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Resipi perapan tu diambil dari internet dengan sukatan agak2 dengan di tambah buah tomato dan lemon juice untuk rasa yang lebih `intense'.<br />
<br />
<b>ROASTED LAMB </b><br />
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<u><i><b>Bahan2</b></i></u><br />
2 kg (1 ketul) leg of lamb <i><b> </b></i><br />
600 gm (1 keping) lamb brisket<br />
250 gm tepung gandum<br />
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<i><b>Kisar bersama (A):</b></i><br />
350 gm bawang merah<br />
1 labu (70 gm) bawang putih<br />
100 gm lengkuas<br />
130 gm halia<br />
6 batang serai (gunakan 2 inci dari bawah)<br />
<br />
<i><b>Kisar bersama (B):</b></i><br />
1 biji (130 gm) bawang besar<br />
1 biji (130 gm) tomato <br />
1 ketul (220 gm) gula melaka<br />
<br />
<i><b>Bahan2 lain:</b></i><br />
40 gm serbuk kunyit<br />
1 sd teh serbuk lada sulah<br />
1/2 sd teh serbuk perasa<br />
55 gm garam<br />
110 gm gula perang<br />
50 gm serbuk cili<br />
150 ml madu<br />
100 ml jus lemon <br />
150 ml kicap pekat manis ABC<br />
150 gm mentega di potong kiub dan biarkan lembik <br />
1 botol (612 gm/21.6 oz) HUNT'S Hickory & Brown Sugar BBQ Sauce<br />
Kertas foil secukupnya<i><b> </b></i><br />
<br />
<i><b>Sos:</b></i><br />
900 gm sos tomato<br />
250 gm (anggaran 3 biji) bawang besar - di cincang <br />
90 ml cuka epal (apple cider vinegar, kalau takde cuka biasa pun boleh)<br />
175 gm gula perang<br />
135 gm mentega<br />
2 sd teh serbuk cayenne (guna McCormick)<br />
250 ml jus epal <br />
1 sd besar sos worcestershire (Lea & Perrins)<br />
1/2 sd teh garam<br />
<i><b> </b></i><br />
<i><b>Hiasan: </b></i><br />
1 pokok (350 gm) daun salad<br />
1 paket (350 gm) cherry tomatoes<br />
2 biji (600 gm) russet potato (di potong ketul besar) <br />
300 ml minyak masak<br />
1 sd teh garam <br />
1 biji lada benggala merah besar (dibuat cup) <br />
1 biji lada benggala hijau besar (di buat cup)<br />
Sos cili<br />
Sedikit mayonis (jika suka) <br />
<br />
<i><b><u>Caranya:</u></b></i><br />
Kambing di bersihkan kemudian di lumur dgn tepung rata2. Biarkan 1 jam.<br />
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Kemudian bilas bersih dan toskan.<br />
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Sementara itu masukkan serbuk kunyit, gula perang, serbuk lada sulah, garam, serbuk perasa dan serbuk cili ke dalam sebuah mangkuk yang kering.<br />
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Gaul sebati dgn menggunakan whisk.<br />
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Kemudian masukkan bahan A yang telah di kisar.<br />
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Selepas itu masukkan bahan B yang telah dikisar juga.<br />
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Gaul rata.<br />
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Kemudian masukkan kicap pekat manis dan madu. <br />
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Masukkan pula jus lemon dan kacau sebati.<br />
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Masukkan mentega yang telah di potong kiub dan tuangkan sos BBQ (gunakan kesemuanya - tambah sedikit air utk mencairkan baki sos dalam botol dan goncang).<br />
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Gaul sebati sambil hancurkan ketulan mentega dengan whisk. Tutup dan biarkan seketika. <br />
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Kelar2kan permukaan kambing yg telah ditoskan tadi dengan pisau yang tajam (depan dan belakang bagi paha kambing)<br />
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<i><b></b></i><br />
Masukkan brisket ke dalam bahan perapan yang telah disediakan tadi dan gaul rata (gunakan senduk). <br />
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Kemudian masukkan pula paha kambing. <br />
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<i><b></b></i><br />
Jirus rata bahan perapan pada paha kambing tersebut termasuk di celah2 bahagian yang di kelar depan dan belakang.<br />
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Masukkan anggaran 3 senduk bahan perapan ke dalam sebuah plastik.<br />
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Tolak masuk plastik berisi bahan perapan tersebut dari hujung kaki kambing dan ikat dengan getah supaya bahagian tersebut juga dapat diperap sekali (jika paha kambing tersebut panjang dan tak muat mangkuk perapan). <br />
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Tutup mangkuk dengan sekeping foil (kecuali pada bahagian berbalut plastik). Masukkan ke dalam peti sejuk dan perap sehari atau lebih baik 2 hari sambil di terbalikkan paha kambing tersebut setiap 8 jam supaya bahan perapan meresap rata. Nak perap lama pun boleh sehingga 4 hari cuma perlu dimasukkan ke dalam freezer dan thaw sedikit bila hendak dipanggang. <br />
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<u><i><b>Cara Menyediakan Sos</b></i></u><br />
Masukkan mentega ke dalam heavy saucepan dan biarkan mencair diatas api sederhana.<br />
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Kemudian masukkan bawang cincang. <br />
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Goreng hingga bawang mula kuning. <br />
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Masukkan sos tomato. <br />
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Kacau rata dengan tumisan bawang dan masukkan serbuk cayenne. Kacau sebati. <br />
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Kemudian masukkan gula perang dan cuka epal. Kacau sebati.<br />
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Masukkan garam dan biarkan menggelegak sambil selalu dikacau.<br />
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Kemudian masukkan jus epal.<br />
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Kacau hingga pekat dan masukkan sos worcestershire. Padamkam api dan kacau rata. Biarkan sejuk.<br />
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<i><u><b>Cara Memanggang</b></u></i><br />
Untuk memangggang panaskan oven pada suhu 200 C dan sediakan dulang pembakar. Alas kertas foil dan masukkan ke dalam oven bersama dulang berjaring.<br />
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Keluarkan perapan dan sediakan sekeping foil setiap satu untuk membungkus kambing yang telah diperap.<br />
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Letakkan paha kambing (alih plastik pembungkus kaki kambing) diatas sekeping foil dan tuang sedikit bahan perapan diatasnya. <br />
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Bungkus kemas supaya tidak terbuka. Guna kertas foil tambahan jika perlu.<br />
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Lakukan yang sama juga pada brisket yg telah di perap dan pastikan lipatan foil berada diatas supaya bahan perapan tidak melimpah keluar. Lebihan perapan boleh di simpan dalam peti sejuk untuk digunakan lagi.<br />
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Masukkan keduanya ke dalam oven yang telah dipanaskan tadi dan jarakkan sedikit satu sama lain. Bakar 1 jam 15 minit dalam keadaan berbungkus.<br />
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Kemudian buka foil dengan cermat dan terbalikkan paha dan brisket kambing. <br />
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Bakar lagi dalam keadaan terbuka selama lebih kurang 1 jam. <br />
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Dalam masa memanggang tersebut jirus perapan pada foil ke permukaan kambing dalam 2 kali.<br />
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Lumur permukaan kambing dengan sedikit lagi perapan dan bakar hingga kuah perapan sejat dan permukaan kambing bertukar warna dan kelihatan garing seperti tanda di panggang. Jika suka terbalikkan bahagian bawah dan bakar lagi hingga garing tapi jika hanya bahagian atas yang garing pun ok supaya hasilnya tak kering sangat. <br />
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Sementara itu goreng ketulan kentang bersama garam hingga kuning. Angkat dan toskan.<br />
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Sediakan dulang menghidang dan alas dengan helaian daun salad. <br />
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Letakkan paha kambing yang telah di bakar tadi dengan cermat. Kemudian letakkan pula brisket di sebelahnya.Tuangkan sedikit sos yg telah disediakan dipermukaannya. Taburkan dengan kentang goreng tadi dan cherry tomatoes bersama cup yg berisi sos yang telah disediakan tadi dan cup yang berisi sos cili yang di tuangkan sedikit mayonis.<br />
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Hiris nipis daging kambing dengan pisau dan garfu.<br />
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Hidangkan bersama sosnya atau mengikut citarasa.<br />
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Selamat mencuba :)<br />
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</div>Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-25344383105749884282012-01-30T18:25:00.000-08:002012-10-01T15:50:41.845-07:00Marble Cake<div class="separator" style="clear: both; text-align: center;">
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Marble cake yang tak berapa nak marble kerana di marble kan oleh sang amatur dalam bidang pemarblean kek :p <br />
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Kek ni menggunakan adunan kek span asas mentega dan di campur sedikit
chocolate emulco selain serbuk koko untuk di marblekan;
serta dihiaskan dengan krim mentega, ceri, chocolate chips, parutan coklat dan cincangan badam bakar
sebagai finishing (optional).<br />
<br />
<b>MARBLE CAKE</b><br />
<b>Bahan2:-</b><br />
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260 gm tepung naik sendiri<br />
150 gm gula halus<br />
120 gm gula icing<br />
8 biji telur (grade B)<br />
1 sd besar susu cair <br />
80 gm ovalette<br />
250 gm mentega<br />
1 sd teh baking powder <br />
1 sd besar esen vanila<br />
35 gm serbuk koko<br />
1 sd teh chocolate emulco<br />
1/2 sd teh pewarna coklat<b></b><br />
1 sd besar butter vanilla<br />
<b></b><br />
<br />
<b>Hiasan:</b><br />
800 gm <a href="http://daridapurgua.blogspot.com/2011/05/buttercream.html" target="_blank">buttercream</a><br />
1 sd teh chocolate emulco<br />
1 sd teh butter vanilla <b></b><br />
150 gm badam cincang (almond nibs) <br />
50 gm coklat masakan sejuk - diparut <br />
sedikit milk chocolate chips (guna hershey's) - optional<br />
ceri merah secukupnya<br />
<br />
<b><u>Caranya:-</u></b><br />
Sediakan spring form 11" dan griskan dgn sedikit mentega, kemudian alas dengan sekeping kertas minyak dan lumur mentega rata2 dipermukaan kertas tersebut dan seluruh bahagian dalamnya. Ketepikan.<br />
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<br />
Sementara itu masukkan telur, gula icing, gula halus, ovalette dan baking powder ke dalam mangkuk pengadun yang kering.<br />
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<br />
Pukul pada kelajuan perlahan hingga ovalette larut.<br />
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<br />
Kemudian pukul pada kelajuan tinggi hingga naik 3 kali ganda.<br />
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<br />
Masukkan tepung dan susu cair. Pukul pada kelajuan perlahan hingga sebati.<br />
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<br />
Kemudian pukul pada kelajuan tinggi hingga naik.<br />
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<br />
Masukkan mentega dan esen vanila sambil di pukul pada kelajuan sederhana.<br />
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<br />
Kemudian pukul lagi selama 5 minit pada kelajuan tinggi. Sementara itu panaskan oven pada suhu 170 C <br />
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<br />
Sediakan 2 mangkuk yang kering dan bahagi 2 adunan sama rata. Satu dimasukkan serbuk koko, chocolate emulco dan pewarna coklat dan satu lagi di masukkan esen butter vanilla. <br />
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<br />
Gunakan mixer tadi dan gaul adunan putih (butter vanilla) hingga sebati.<br />
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<br />
Kemudian gaul pula adunan coklat.<br />
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<br />
Gaul hingga sebati dan rata warnanya.<br />
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<br />
Masukkan sesenduk adunan putih ke dalam spring form tadi. <br />
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<br />
Selepas itu masukkan 1 senduk adunan coklat dan kemudian adunan putih lagi diatasnya.<br />
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<br />
Ulangi proses ini hingga habis.<br />
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<br />
Masukkan ke dalam oven yang telah di panaskan tadi dan bakar selama sejam.<br />
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<br />
Keluarkan dari oven dan sejukkan sebentar.<br />
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<br />
Kemudian terbalikkan ke alas kek 12" dan release spring form.<br />
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Buang kertas alas dengan cermat. Biarkan kek sejuk sepenuhnya. Untuk efek marble lebih kemas telangkupkan ke satu lagi alas kek supaya kedudukan kek sama seperti baru keluar dari oven dan garis marblenya lebih kelihatan tersusun dan rata. <br />
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<br />
<u><b>Sediakan bahan hiasan:</b></u><br />
Buttercream, esen butter vanilla dan choc emulco di campur sekali dan pukul pada kelajuan sederhana hingga sebati. Sejukkan sebentar ke dalam fridge sehingga digunakan.<br />
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<br />
Almond nibs dibakar pada suhu 150 C selama 25 minit atau hingga kuning. Sejukkan.<br />
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Sapukan krim pada kek rata2.<br />
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Kemudian balut kek dengan krim menggunakan spatula.<br />
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<br />
Tampal cincangan badam bakar disekeliling kek dengan cermat. Kemudian kemaskan tepi dan atasnya dengan baki krim. Buat corak cengkerang besar di atasnya.<br />
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Kemudian letakkan sebiji ceri merah di atas setiap satu cengkerang tersebut. Buat 'well' ditengahnya dengan menggunakan baki krim dan masukkan parutan coklat di dalamnya. Hiaskan keliling 'well' tersebut dengan chocolate chips. Atau hiaslah mengikut citarasa anda.<br />
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<br />
Kemudian potong berbaji dengan cermat. <br />
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Hidangkan.<br />
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Selamat mencuba :)Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-43900327217577292802012-01-23T18:44:00.000-08:002012-08-04T17:24:43.173-07:00Sambal Tumis Kupang<div class="separator" style="clear: both; text-align: center;">
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Sambal tumis kupang untuk di makan dengan nasi lemak atau roti canai, roti, lempeng bawang dan sebagainya. <br />
<br />
<b>SAMBAL TUMIS KUPANG</b><br />
<u><b>Bahan2nya:-</b></u><br />
1 kg isi kupang segar (frozen pun boleh juga) <br />
45 gm asam jawa di bancuh dengan 1 cawan air<br />
180 gm gula (atau secukup rasa)<br />
1/2 sd teh serbuk perasa<br />
1 sd besar paras garam (atau secukup rasa)<br />
750 ml air<br />
1 biji (anggaran 130 gm) bawang besar - hiris bulat 1 cm<br />
250 ml minyak masak<br />
<br />
<u><i><b>Kisar bersama</b></i></u><br />
70 gm cili kering (gunting, rebus, lalukan air dan toskan)<br />
100 gm bawang merah<br />
1 biji (anggaran 130 gm) bawang besar<br />
15 gm belacan<br />
2 ulas (anggaran 10 gm) bawang putih<br />
<br />
<u><b>Caranya:-</b></u><br />
Panaskan minyak dan masukkan bahan kisar.<br />
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<br />
Masukkan garam dan kacau.<br />
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<br />
Tumis hingga naik minyak dan garing sambil selalu di kacau di atas api sederhana.<br />
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Sementara itu lalukan kupang dengan air dan toskan. <br />
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<br />
Apabila tumisan telah garing masukkan air asam jawa. <br />
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<br />
Tumis lagi hingga garing dan pecah minyak.<br />
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<br />
Kemudian masukkan isi kupang ke dalam tumisan tadi bersama air dan kacau.<br />
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Masukkan gula dan serbuk perasa. Kacau rata.<br />
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Didihkan hingga pekat sambil di kacau sekali sekala dan kemudian masukkan hirisan bawang besar.<br />
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Kacau perlahan2 supaya isi kupang tidak pecah hingga gegelang bawang bercerai.<br />
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Kemudian padamkan api.<br />
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Hidangkan.<br />
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Selamat mencuba :)Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-39499401881644884272012-01-23T07:52:00.000-08:002012-08-04T17:25:14.086-07:00Pajeri Nenas<div class="separator" style="clear: both; text-align: center;">
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Pajeri nenas yang selalu aku buat untuk makan dgn nasi minyak ganti jelantah nenas. Makan dengan sup atau asam pedas pun layan juga.<br />
<br />
<b>PAJERI NENAS</b><br />
<u><b>Bahan2nya: </b></u><br />
1 biji (anggaran 1 kg) nenas ranum<br />
- buang kulit dan hidungnya kemudian belah 4 menegak, potong sedikit empulurnya dan hiris anggaran 1.5 cm tebal <br />
<br />
<u><i><b>Kisar bersama </b></i></u><br />
30 gm cili kering (di gunting dan rebus kemudian ditoskan)<br />
50 gm halia<br />
20 gm kunyit hidup<br />
75 gm bawang merah <br />
20 gm (anggaran 4 ulas) bawang putih <br />
130 gm (1 biji besar) bawang besar <br />
35 gm udang kering <br />
<br />
<u><i><b>Bahan tumis</b></i></u><br />
180 ml minyak masak<br />
120 gm bawang merah - hiris nipis <br />
3 batang kulit kayu manis <br />
4 kuntum bunga lawang<br />
15 biji cengkih<br />
5 biji pelaga<br />
3 tangkai daun kari (daun sahaja) <br />
<br />
<u><i><b>Bahan2 lain</b></i></u><br />
1 paket kecil rempah kari ikan<br />
40 gm asam jawa dibancuh dgn 1 cawan air <br />
250 gm (1 ketul) gula melaka<br />
750 ml air<br />
60 gm kerisik <br />
250 ml santan pekat (santan kotak atau santan paket) <br />
1 sd besar paras garam (atau secukup rasa) <br />
1/2 sd teh serbuk perasa (jika suka)<br />
<br />
<u><b>Caranya:</b></u><br />
Panaskan minyak dan masukkan kulit kayu manis, cengkih, bunga lawang dan buah pelaga. Kacau sebentar.<br />
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Kemudian masukkan daun kari dan goreng sekejap.<br />
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Masukkan bawang merah hiris dan kacau hingga bawang kuning. <br />
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Selepas itu masukkan bahan kisar dan ratakan.<br />
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Masukkan garam dan kacau.<br />
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Tumis hingga garing (naik minyak) di atas api sederhana<br />
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Kemudian kecilkan api dan masukkan serbuk kari.<br />
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Gaul hingga sebati dengan bahan tumisan.<br />
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Masukkan air asam jawa dan ratakan. <br />
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Tumis bahan2 ini sedikit lagi hingga garing di atas api sederhana.<br />
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Selepas itu masukkan air dan kacau.<br />
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Apabila mula mendidih masukkan santan dan kacau rata.<br />
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Masukkan gula melaka dan serbuk perasa (jika di gunakan). Kacau sebentar. <br />
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Masukkan kepingan nenas dan kacau. <br />
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Kemudian masukkan kerisik dan kacau rata.<br />
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Didihkan di atas api sederhana sambil di kacau sekali sekala. Rasalah masam manisnya (boleh tambah sedikit gula pasir jika perlu)<br />
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Apabila pekat padamkan api.<br />
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Hidangkan (hias dgn daun celery jika suka).<br />
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Selamat mencuba :)Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0tag:blogger.com,1999:blog-8008768883692184758.post-43254083466525687112012-01-20T18:33:00.013-08:002012-08-04T17:26:36.673-07:00Nasi Lemak<div class="separator" style="clear: both; text-align: center;">
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Nasi lemak ni selalunya aku hidangkan bersama sambal tumis ikan bilis dan ayam goreng ketumbar. Selalunya sambal tumis tu aku prepare siap2 sehari sebelumnya dan simpan. Ayam juga diperap semalaman sebelum digoreng (biasanya diperap sebelum tido). Ikan bilis dan kacang pun seeloknya digoreng awal2 sebelum menumis sambal. Cara begini boleh jimatkan masa dan rasa pun lebih baik. <br />
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<span style="font-weight: bold;">NASI LEMAK </span><br />
<span style="font-weight: bold;">(hidangan utk +- 8 orang)</span><br />
5 cawan beras wangi (sunwhite) - basuh dan tos kering<br />
1 3/4 cawan santan pekat<br />
4 1/2 cawan air (larutkan santan bersama air)<br />
1 sd besar garam (paras)<br />
1 sd besar minyak masak<br />
5 helai daun pandan - dicarik dan simpul<br />
2 btg serai - dititik<br />
5 ulas bwg merah - di mayang<br />
1 cm kepingan halia - di pecahkan<br />
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<u><i><span style="font-weight: bold;">Bahan-bahan lain:</span></i></u><br />
8 biji telur - rebus keras bersama sedikit garam dan potong 2<br />
100 gm kacang tanah<br />
100 gm ikan bilis kecil <br />
300 ml minyak masak<br />
2 biji timun - hiris / potong ikut suka<br />
kepingan daun pisang (dibersihkan dan lap kering) <br />
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<u><b>Getting started:</b></u><br />
Panaskan minyak dan goreng kacang bersama ikan bilis hingga garing di atas api sederhana. Toskan. Bila sudah sejuk, simpan dalam bekas kedap udara sehingga digunakan. Gunakan minyak yang tinggal untuk bahan sambal tumis ikan bilis.<br />
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Sediakan periuk nasi elektrik. Jerang larutan santan bersama garam, daun pandan, serai, minyak, halia, bawang merah yg dimayang hingga mendidih 5 minit (sentiasa kacau).<br />
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Tuang beras yg ditoskan dan kemudian alihkan ke rice cooker dan jerang hingga nasi tanak (boleh juga dimasukkan ke dalam pengukus dan kukus hingga tanak). Gemburkan bila siap tanak dan biarkan sentiasa panas. <br />
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<u><span style="font-weight: bold;">Sambal Tumis Ikan Bilis</span></u></h3>
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<u><b>Bahan2nya:-</b></u><br />
<i><u><b>Kisar:</b></u></i><br />
3 labu bawang besar (anggaran 250gm)<br />
10 ulas bwg merah<br />
2 ulas bawang putih<br />
45 gm belacan <br />
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<b> <i><u>Kisar berasingan:</u></i></b><br />
120 gm cili kering - rebus dan kisar<br />
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<u><i><b>Bahan lain:</b></i></u><br />
1 sd teh garam (atau secukup rasa)<br />
1/2 sd teh serbuk perasa<br />
3/4 cawan gula<br />
50 gm asam jawa (di bancuh dgn 1 cawan air)<br />
150 gm ikan bilis kupas (pakai jenis keras sikit pun ok jugak - lebih lama direnih lebih berperisa)<br />
3 biji bwg besar - tambahan (di potong 4)<br />
3 cawan air<br />
anggaran 250 ml minyak untuk menumis (seeloknya gunakan minyak gorengan ikan bilis dan kacang)<br />
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<u><b>Caranya:</b></u><br />
Panaskan sebentar baki minyak gorengan ikan bilis dan kacang (jgn smp minyak bertukar warna hitam). Tumis bahan kisar hingga naik bau dan mula garing.<br />
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Kemudian masukkan cili kisar bersama garam dan tumis hingga garing dengan api kecil hingga sederhana. Kacau selalu supaya tumisan tidak hangus.<br />
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Masukkan air asam jawa dan biar ditumis hingga garing sedikit dan selalu di kacau.<br />
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Kemudian masukkan ikan bilis, air, gula dan serbuk perasa, kacau sebati. <br />
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Biarkan merenih hingga pekat atas api kecil sambil di kacau sekali sekala (seeloknya bertutup).<br />
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Bila pekat dan minyak naik ke permukaan masukkan bawang yang dipotong 4. Biarkan 5 minit. Padamkan api. Sajikan atau simpan dalam peti sejuk dan esok boleh dipanaskan untuk dihidangkan bersama nasi lemak. Boleh juga di hidangkan dgn nasi biasa, nasi goreng, roti canai, lontong dan lain2.<br />
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<u><span style="font-weight: bold;">Ayam Goreng Ketumbar </span></u></h3>
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<u><i><b>Bahan2nya: </b></i></u><br />
2 kg kepingan ayam bersama sedikit hati dan pedal <br />
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<u><i><b>Bahan A</b></i></u><br />
1 sd besar jintan manis<br />
3 sd besar ketumbar biji<br />
5 ulas bawang putih<br />
1 labu bwg besar<br />
1 ketul halia (2 inci) (anggaran 100 gm)<br />
1 ketul kunyit hidup (angggaran 70 gm)<br />
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<u><i><b>Bahan2 Lain </b></i></u><br />
4 btg serai dititik dan dicarik2 (gunakan 2 inci dari bawahnya)<br />
1 sd besar paras garam (atau secukup rasa)<br />
1/2 sd teh serbuk perasa<br />
1 sd besar gula (untuk melembutkan ayam/daging semasa diperap - jika tak mau ayam berwarna gelap selepas digoreng boleh tinggalkan gula)<br />
500 ml minyak masak untuk menggoreng<br />
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<u><b>Caranya:</b></u><br />
Kepingan ayam dicuci bersih dan tos kering.<br />
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Tumbuk bahan A hingga hancur (jgn terlalu hancur ~ atau blend kasar2 tanpa air dalam food processor). Kemudian gaul rata bersama ayam, garam, serbuk perasa, gula dan serai. Masukkan ke dalam bekas bertutup dan perap semalaman dalam fridge.<br />
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Goreng (batch by batch) dalam minyak panas hingga garing bersama serai2 nya sekali (seeloknya ditutup sewaktu menggoreng supaya ayam masak sempurna).<br />
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Toskan sekali bersama serdaknya supaya minyak tidak hangus.<br />
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Hidangkan nasi lemak bersama bahan-bahan lain, sambal ikan bilis dan ayam goreng ketumbar di atas alas daun pisang.<br />
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Selamat mencuba :)Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0tag:blogger.com,1999:blog-8008768883692184758.post-28375963724771538802012-01-15T02:41:00.003-08:002012-10-01T15:51:42.438-07:00Cream Puff Durian<div class="separator" style="clear: both; text-align: center;">
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Hasil gatal2 tangan aku lagi di hujung minggu. Cream puff ni kalau sapa2 suka telur dan pastry mmg akan layan lah. Selain dari sweet fillings macam custard durian ini atau plain vanilla custard, cream cheese frosting atau butter cream, ganache atau apa2 je, ianya juga boleh di isi dgn savoury filling mcm tuna atau inti chicken pie etc. Shell cream puff ni boleh di buat byk juga dan simpan dalam fridge asalkan jgn kemek. Lepas tu bila nak makan bakar kejap dalam oven dan sejukkan sekejap baru isi filling kegemaran.<br />
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<u><b>CREAM PUFF DURIAN<i> </i></b></u><br />
<b><i>(anggaran 45 biji)</i></b></div>
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<i><b>CUSTARD DURIAN</b></i><br />
<b><u> </u><i>(sediakan dahulu sebelum membuat cream puff)</i><u><br />
</u></b><br />
<b><u>Bahan2:- </u></b><br />
1 liter susu UHT full cream<br />
1/2 sd teh garam<br />
200 ml heavy cream<br />
600 gm ulas durian (ambil isinya)<br />
1 sd teh vanila<br />
225 gm gula <br />
180 gm tepung custard<br />
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<b><i><u>Caranya:-</u></i></b><br />
Masukkan tepung custard, garam, gula dan esen vanila ke dalam heavy saucepan.<br />
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Kemudian tuangkan susu UHT ke dalam campuran tepung tadi.<br />
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Kacau adunan tadi sehingga sebati dan tak berketul dengan menggunakan whisk. Pasangkan api.<br />
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Terus kacau atas api sederhana hingga mula pekat.<br />
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Apabila adunan telah pekat kecilkan api dan kacau terus menerus hingga pejal dan likat.<br />
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Kemudian masukkan isi durian dan ratakan.<br />
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Apabila adunan sebati dgn durian padamkan api dan masukkan krim.<br />
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Gunakan mixer dan sebatikan cream tadi dgn adunan custard untuk memudahkan mixing. Pasangkan api sederhana (hati2 cord nya jgn terkena api) dan mix sebati dgn kelajuan sederhana hingga adunan custard menjadi halus dan ringan. Mix dari dasar periuk supaya adunan mendidih tak berkerak)<br />
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Kemudian padamkan api dan sejukkan.<br />
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Selepas itu sediakan shell cream puff.<br />
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<u><i><b>CREAM PUFF SHELL </b></i></u><br />
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<u><b>Bahan2nya:- </b></u><br />
300 gm tepung serbaguna<br />
225 gm butter (salted)<br />
12 biji telur <br />
500 ml air <br />
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<u><i><b>Caranya:-</b></i></u><br />
Masukkan air dan butter ke dalam heavy saucepan dan pasangkan api. Kacau dengan senduk kayu supaya butter cair dan sebati dan biarkan campuran ini mendidih atas api yg kuat. <br />
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Kemudian masukkan kesemua tepung dan matikan api.<br />
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Kacau dengan pantas sehingga adunan menjadi pejal.<br />
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Kemudian pasangkan api sederhana dan kacau adunan atas api hingga sebati lebih kurang 5 minit<br />
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Sesudah itu padamkan api dan biar adunan mula sejuk.<br />
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<u><i><b>MAKING CREAM PUFF:-</b></i></u><br />
Pecahkan telur ke dalam mangkuk dan ketepikan. Sediakan mixer dan mangkuk yang kering.<br />
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Masukkan adunan yang mula suam ke dalam mangkuk pengadun yang kering dan masukkan anggaran sebiji telur ke dalamnya dan pukul dengan kelajuan perlahan ke sederhana hingga sebati.<br />
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Kemudian masukkan sebiji lagi telur dan pukul lagi hingga sebati (jika tertuang 2 biji telur pun ok asal jgn lebih dari itu). Lakukan proses yang sama hingga kesemua telur habis digunakan. <br />
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Kemudian pukul adunan lebih kurang 5 minit pada kelajuan sederhana hingga halus dan likat.<br />
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Alihkan dari mixer dan tutup adunan sehingga di gunakan.<br />
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Panaskan oven pada suhu 200 C / gas mark 6 (lebih kurang 20 minit) dan alas dulang pembakar dgn kertas minyak. Sapukan sedikit mentega pada kertas alas tersebut rata2.<br />
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Gunakan piping bag plastik dan nozzle bintang dan nozzle biasa. Kalau takde nozzle boleh gunakan piping bag sahaja. <br />
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Paip adunan anggaran diameter 4 cm ke dulang pembakar tadi dengan cermat (jarakkan dalam 1.5 inci setiap satu)<br />
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Setelah selesai spray permukaannya dengan air.<br />
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Masukkan ke dalam oven yang telah dipanaskan tadi. Bakar selama 25 minit. Kemudian turunkan suhu ke 170 C dan bakar lagi 15 minit sehingga perang.<br />
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Keluarkan dari oven dan biarkan sejuk sedikit. <br />
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Shell cream puff apabila telah dibakar akan berkeadaan berongga di dalamnya.<br />
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Gunakan hujung pisau dan tebuk bawah shell yg telah dibakar tadi dengan cermat untuk di isi filling<br />
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Masukkan custard durian tadi ke dalam piping bag dan paipkan custard ke dalam shell yang telah di tebuk tadi hingga penuh.<br />
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Buat sehingga habis.<br />
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Susunkan dengan permukaan puff berada di atas dan ayakkan gula icing.<br />
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Masukkan ke dalam cawan kertas besar sebagai alas cream puff dan hidangkan.<br />
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Selamat mencuba :)<br />
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<br />Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com2tag:blogger.com,1999:blog-8008768883692184758.post-4714989048620423142012-01-10T02:48:00.002-08:002012-10-01T15:52:14.324-07:00Carrot Cake<div class="separator" style="clear: both; text-align: center;">
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Carrot cake resipi internet percubaan aku yang pertama :) Bahan2 tu aku sukat dengan mug dan di timbang ke gram sebab metric cup takde. Resipi asal juga pakai kelapa parut kering (desiccated coconut) tp di gantikan dgn nenas, serta di gandakan penggunaan telur dari resipi asal dan di adun seperti cara kebiasaan aku membuat kek. Hasilnya sungguh tak mengecewakan and they turned out so moist too. Cuma hiasan yang terhasil ada sedikit kureng rupanya dan tak bleh blah, tangan aku takde seni katanya ~_~ <br />
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<br />
<b>CARROT CAKE</b><br />
<i><b>Bahan2:- </b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nsRuRcg-7G0TxBrhoulZ8iJ5zClAIdMamJFbdm9a6x506o6J85yuy-nhMsXrz7Yzj9kVD2vzUdIBo5dlq67kRTD8JLnHcOaLaO31GSo2_FtI5w26QMRS9B_1UsPqxUWuHtey_g_grKDM/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nsRuRcg-7G0TxBrhoulZ8iJ5zClAIdMamJFbdm9a6x506o6J85yuy-nhMsXrz7Yzj9kVD2vzUdIBo5dlq67kRTD8JLnHcOaLaO31GSo2_FtI5w26QMRS9B_1UsPqxUWuHtey_g_grKDM/s320/ingredients.jpg" width="320" /></a></div>
470 gm tepung serbaguna<br />
2 sd teh baking powder (heaped @ membumbung)<br />
2 sd teh bicarbonate of soda (heaped @ membumbung)<br />
2 sd teh serbuk kulit kayu manis<br />
1 sd teh garam<br />
800 gm (anggaran 6 biji besar) carrot (yg telah di kupas)<br />
180 gm walnut <br />
1 tin (565 gm) gegelang nenas berkaleng - di toskan<br />
500 gm gula caster<br />
8 biji telur (grade B)<br />
150 gm kismis kuning<br />
50 gm walnut tambahan<br />
450 gm minyak canola dan sunflower<br />
1 sd teh esen vanila<br />
1 sd teh esen butter vanila<br />
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<u><b>Frosting </b></u><br />
1 kg cream cheese<br />
250 gm unsalted butter<br />
400 gm gula icing <br />
2 sd besar jus lemon <br />
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<u><b>Getting started:</b></u><br />
Buat 2 bahagian kertas foil pada tin pembakar dan masukkan 180 gm dan 50 gm walnut tadi ke dalam setiap satu bahagian foil tersebut. Bakar pada suhu 100 C selama sejam. <br />
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<u><b> </b></u><br />
Carrot yang telah dikupas di parut kasar. Masukkan ke dalam plastik jika perlu dan simpan dalam peti sejuk sehingga digunakan.<br />
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO_-0K8gmacayyfH4XZHAoNmAYpW5zieMpnzWbceQncwmngAr-c1W8csKA2Nyzd08ZppvAhqFjOMvw6Iglk8188QPd8HD6V7ilpMn6R0qmO7VomG12YmL_aG_Uz8qhHclZ3hM7swoJlkt/s320/001.JPG" width="320" /> </div>
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Gegelang nenas yang telah di toskan (tak perlu di perah) di potong 2 dan di gunting kepingan kecil. Simpan juga dalam peti sejuk sehingga di gunakan.<br />
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Sediakan 2 tin pembakar 10" x 10" atau 2 tin pembakar bulat 10". Kalau suka lapisan kek yang sedikit nipis gunakan tin 11" atau 12". Sapukan dasarnya dengan sedikit mentega dan alas kertas minyak dan gris lagi dengan sedikit mentega rata2 pada permukaan kertas minyak dan sekeliling bahagian dalam tin2 pembakar tersebut.<br />
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180 gm walnut yang telah di bakar tadi di gunting kepingan kecil atau dicincang kasar dan ketepikan. 50 gm walnut yg juga telah dibakar tadi dibiarkan sebiji2 untuk hiasan. <br />
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Dalam mangkuk pengadun yg kering masukkan telur, gula caster, esen vanila, garam dan esen butter vanila. <br />
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Pukul pada kelajuan perlahan hingga sebati.<br />
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Kemudian pukul dengan kelajuan tinggi sehingga pekat dan kembang.<br />
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Masukkan tepung, baking powder, serbuk kulit kayu manis dan bicarbonate of soda ke dalam mangkuk yang kering. Sementara itu juga panaskan oven pada suhu 170 C (lebih kurang 20 minit) <br />
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Gunakan whisk dan sebatikan.<br />
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Perlahankan mixer dan masukkan tepung tadi sedikit2 sambil dipukul sebati. <br />
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Kemudian pukul lagi pada kelajuan tinggi hingga sebati lebih kurang 10 minit.</div>
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Masukkan minyak sedikit2 sambil dipukul rata.<br />
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Pukul hingga sebati. <br />
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Masukkan parutan carrot dan gaul sebati.<br />
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Masukkan nenas dan gaul rata.<br />
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Kemudian masukkan kismis dan sebatikan. <br />
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Akhir sekali masukkan walnut.</div>
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Gaul sebati. <br />
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Bahagikan kepada 2 bahagian sama rata dan tuang dalam tin2 pembakar yang telah disediakan.<br />
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Bakar setiap satu atau kedua2nya ke dalam oven yang telah dipanaskan tadi selama sejam. <br />
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Pada tin kedua jika tidak di bakar sekali tutup dgn foil dan simpan dalam peti sejuk sehingga di buka foilnya dan dimasukkan ke dalam oven untuk bakar.<br />
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Keluarkan kek yang telah di bakar. Masukkan pula adunan kek kedua ke dalam oven untuk dibakar (jika tidak di bakar sekali).<br />
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Terbalikkan kek ke alas kek 12" dan kupas kertas alas dengan cermat. Kek yg baru di bakar akan kelihatan kembung sedikit diatasnya dan akan turun merata sendiri apabila sejuk. Sediakan frosting.<br />
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<u><b>Frosting:-</b></u><br />
Masukkan cream cheese dan unsalted butter ke dalam mangkuk pengadun yang kering.<br />
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Pukul pada kelajuan sederhana sehingga kembang.<br />
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Masukkan sedikit2 gula icing dan terus pukul hingga kembang.<br />
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Kemudian masukkan jus lemon dan pukul lagi hingga gebu. Sejukkan frosting dalam fridge sehingga di gunakan.</div>
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Sediakan kek yang telah sejuk tadi. Pastikan juga kek kedua yg telah dibakar telah sejuk sepenuhnya.<br />
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Letakkan secukup frosting di permukaan kek.<br />
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Ratakan dengan pisau atau spatula.<br />
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Letakkan kek kedua di atasnya dengan cermat dan buang kertas alas. <br />
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Sapukan lagi frosting diatasnya.<br />
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Kemudian balut keseluruhan kek dengan baki frosting.<br />
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Hiaskan tepi dan tengahnya ikut citarasa dan susun walnut sebiji2 yg telah dibakar. <br />
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Potong kek dengan cermat dengan menggunakan pisau yang kering. Untuk memudahkan kek dipotong sejukkan sebentar di dalam fridge. <br />
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Hias dengan ceri merah dan hijau jika suka dan hidangkan.<br />
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Selamat mencuba :)<br />
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Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com4tag:blogger.com,1999:blog-8008768883692184758.post-111202610726462012-01-08T18:16:00.001-08:002012-10-13T11:59:58.462-07:00Chocolate Ganache<div class="separator" style="clear: both; text-align: center;">
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Ini adalah resipi ganache yang selalu aku buat dan di simpan untuk di makan dgn ice cream vanilla, sebagai inti cream puff, waffle, buat spread roti dan sebagainya selain coating untuk moist chocolate cake. Tuang sikit kat ABC pun layan gila katanya (try la kalau tak caya). <br />
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Ganache yg telah disediakan ini juga boleh disimpan dalam peti sejuk sehingga di gunakan (jika ada lebihan) dgn proses `thawing'. Ataupun dipanaskan diatas double boiler jika perlu untuk penggunaan semula. <br />
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<b>CHOCOLATE GANACHE </b><br />
<b><i>Bahan2:-</i></b><br />
500 gm coklat masakan - cincang kasar atau di patah2kan<br />
600 ml heavy cream<br />
50 gm mentega<br />
2 sd besar gula icing<br />
Secubit garam<br />
1/2 sd kecil butter vanilla atau esen vanilla<br />
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<span class="Apple-style-span" style="font-weight: bold;"><u>Cara Membuat Ganache: </u></span><br />
Panaskan heavy cream, gula, butter vanila atau esen vanila dan garam diatas api yang kecil dalam heavy saucepan dan sentiasa kacau dgn whisk hingga timbul buih2 halus dipermukaannya dan krim menjadi ringan.<br />
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Kemudian apabila mula mendidih masukkan kepingan coklat.<br />
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<span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 14px; line-height: 21px;"></span></span><br />
Kacau hingga coklat mula mencair.<br />
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<br />
Terus mengacau hingga coklat cair dan likat.<br />
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<br />
Kemudian masukkan mentega.<br />
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<br />
Padamkan api dan terus kacau hingga mentega cair sepenuhnya.<br />
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<br />
Biarkan sejuk sendiri (pada suhu bilik).<br />
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Gunakan terus dan simpan lebihannya jika ada ke dalam peti sejuk sehingga digunakan semula.<br />
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Selamat mencuba :)</div>
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Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0tag:blogger.com,1999:blog-8008768883692184758.post-64307637360983054842012-01-02T06:03:00.003-08:002012-08-04T17:31:46.609-07:00Ayam Masak Kurma<div class="separator" style="clear: both; text-align: center;">
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Kurma ayam ni aku gunakan susu cair yg di campur lemon juice instead of santan. Selain rasa lemak, kuahnya juga tahan lebih lama. <br />
<br />
<b>KURMA AYAM </b><br />
<b>Bahan-bahannya:-</b><br />
1.5 kg kepingan ayam yg telah dibuang kulit<br />
4 batang serai - dititik<br />
2 keping asam keping<br />
1 tin (400 gm) susu cair<br />
1 biji (anggaran 150 gm) lemon - ambil jusnya <br />
500 gm kentang (anggaran 5 biji) - dipotong 4<br />
50 gm serbuk kurma<br />
1.5 liter air<br />
<br />
<b><i>Tumisan:-</i></b><br />
50 gm cili api - di hiris kasar<br />
35 gm kunyit hidup - dicincang halus<br />
75 gm halia - diketuk<br />
300 gm bawang merah - hiris nipis<br />
10 tangkai daun kari - daun sahaja<br />
3 batang kulit kayu manis<br />
15 biji cengkih<br />
10 biji buah pelaga<br />
5 kuntum bunga lawang<br />
200 ml minyak<br />
<br />
<b><i>Bahan2 lain:</i></b><br />
4 biji (anggaran 400 gm) tomato - dibelah 4<br />
70 gm (anggaran 6 batang) cili hijau - di belah 2<br />
60 gm (anggaran 5 batang) cili merah - dibelah 2<br />
1 sd besar garam<br />
1/2 sd teh serbuk perasa (jika suka)<br />
1 sd teh gula<br />
<br />
<b><u>Cara2nya</u></b><br />
Ayam dicuci kemudian toskan dan campurkan bersama kentang dan serai.<br />
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<br />
Susu cair dicampur dengan jus lemon. Kacau sebentar sehingga menjadi dadih dan ketepikan.<br />
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<br />
Panaskan minyak dan masukkan kulit kayu manis, kemudian masukkan bunga lawang, pelaga, bunga cengkih dan kacau sebentar.<br />
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<br />
Masukkan daun kari dan goreng sebentar. Kemudian masukkan bawang putih. Goreng sebentar.<br />
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<br />
Masukkan halia yang telah di ketuk dan kemudian hirisan cili api, kacau sebentar.<br />
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<br />
Kemudian masukkan cincangan kunyit hidup dan kacau.<br />
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<br />
Masukkan hirisan bawang merah dan kacau lagi.<br />
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<br />
Goreng bahan2 ini hingga bawang menjadi kuning.<br />
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<br />
Kemudian perlahankan api dan masukkan serbuk kurma. Gaul bersama bahan2 tadi.<br />
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<br />
Selepas itu masukkan kepingan ayam yg telah bercampur serai dan kentang.<br />
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<br />
Gaul sebati bersama tumisan tadi.<br />
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<br />
Masukkan garam, serbuk perasa, gula, asam keping dan air. Kacau rata dan biarkan mula mendidih diatas api sederhana.<br />
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<br />
Biarkan mendidih sebentar kemudian masukkan bancuhan susu cair tadi dan kacau rata.<br />
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Didihkan sambil dikacau sekali sekala.<br />
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Masukkan cili merah dan cili hijau yang telah dibelah 2. Didihkan lagi.<br />
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Kemudian masukkan potongan buah tomato.<br />
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Didihkan sebentar dan kemudian padamkan api.<br />
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Hidangkan.<br />
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Selamat mencuba :)Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0tag:blogger.com,1999:blog-8008768883692184758.post-11915716341996674282011-12-29T22:35:00.000-08:002012-08-04T17:31:56.989-07:00Kambing Masak Merah<div class="separator" style="clear: both; text-align: center;">
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<b>KAMBING MASAK MERAH </b><br />
<b>Bahan2nya:-</b><br />
2 kg potongan bahu kambing (lamb shoulder)<br />
200 gm tepung gandum <br />
100 gm halia (diketuk)<br />
3 liter air <br />
<br />
<i><b>Kisar bersama:</b></i><br />
85 gm cili kering (di gunting dan rebus hingga kembang dan toskan)<br />
80 gm bawang putih <br />
250 gm bawang merah <br />
80 gm halia <br />
<br />
<i><b>Bahan tumisan:</b></i><br />
5 batang serai - dititik <br />
200 gm bawang besar- hiris nipis <br />
4 batang kulit kayu manis <br />
5 kuntum bunga lawang<br />
10 biji buah pelaga <br />
15 biji cengkih<br />
200 gm minyak sapi <br />
<br />
<i><b>Bahan2 lain:-</b></i><br />
1 sd besar garam <br />
1/2 sd teh serbuk perasa <br />
45 gm gula pasir <br />
170 gm gula melaka <br />
100 ml sunquick base (orange)<br />
100 ml sos tomato <br />
100 ml sos cili<br />
425 gm tomato puri<br />
1 tin (400 gm) susu cair<br />
4 biji (anggaran 450 gm) tomato (dibelah 4) <br />
150 gm kismis kuning<br />
60 gm daun bawang (hiris kasar) <br />
25 gm daun saderi (daun sahaja - hiris kasar) <br />
30 gm daun sup (daun sahaja - hiris kasar)<br />
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<u><b>Caranya:-</b></u><br />
Cuci ketulan daging kambing dan toskan. Masukkan ke dalam bekas bersama tepung gandum.<br />
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Gaul rata dan perap 30 minit. Sesudah itu cuci bersih dan toskan airnya. <br />
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Masukkan ketulan daging kambing tadi ke dalam periuk bersama halia ketuk dan air.<br />
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Rebus hingga airnya tinggal 1/4 dari asal. <br />
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Ambil air rebusannya. Simpan kedua2 bahan ini dalam peti sejuk sehingga digunakan <br />
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Sementara itu panaskan minyak sapi dan masukkan kulit kayu manis<br />
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Kemudian masukkan bunga lawang, buah pelaga dan cengkih. Kacau sebentar. <br />
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Masukkan hirisan bawang besar. <br />
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Kacau hingga bawang menjadi ringan.<br />
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Masukkan serai yang telah dititik dan kacau hingga bawang menjadi kuning.<br />
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Kemudian masukkan bahan kisar dan garam.<br />
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Tumis bahan2 ini hingga garing dan selalu di kacau. <br />
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Kecilkan api dan masukkan puri tomato, sos cili, sos tomato dan kismis. Kacau rata.<br />
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Masukkan susu cair dan kacau lagi.<br />
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Masukkan air rebusan kambing tadi dan kacau kemudian masukkan sunquick. Kacau hingga sebati.</div>
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Masukkan gula melaka, gula pasir dan serbuk perasa. Didihkan sebentar di atas api sederhana.</div>
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Kemudian masukkan daun pudina dan kacau. </div>
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Masukkan ketulan daging kambing yang telah direbus tadi dan ratakan.<br />
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Didihkan hingga pekat (selalu di kacau) dan rasa masam manisnya.</div>
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Kemudian masukkan hirisan daun sup, daun bawang dan daun saderi bersama tomato. Kacau rata.</div>
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Didihkan sebentar dan kemudian padamkan api. </div>
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Sendukkan ke dalam mangkuk dan hidangkan.</div>
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Taburkan hirisan daun pudina jika suka. Hidangkan dengan nasi beriani, nasi minyak, nasi putih atau roti. </div>
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Selamat mencuba :)</div>
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<br /></div>Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com3tag:blogger.com,1999:blog-8008768883692184758.post-83166176543596190882011-09-28T18:26:00.000-07:002012-08-04T17:32:35.200-07:00Ayam Masak Lemak Terung<div class="separator" style="clear: both; text-align: center;">
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Assalamualaikum :) Ini ialah antara versi masak lemak yg selalu aku buat selain renih semua atas api macam masak lemak biasa. Selalunya masak lemak ni di campur dengan nenas tp kali ni aku gantikan dengan terung - tukar selera. Selain guna cili api merah yg pedas tu, bahan2 rempah di tumis hingga naik minyak selain menggunakan byk bawang merah juga untuk selaraskan rasa pedas masak lemak ini bersama bahan2 lain serta menggunakan santan pekat bagi tujuan yg sama untuk masak lemak yang lemak2 pedas katanya.<br />
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<b>AYAM MASAK LEMAK TERUNG </b><br />
<b>Bahan2nya:-</b><br />
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<i><u><b>Dikisar bersama:</b></u></i><br />
120 gm cili api merah (jika tak nak pedas sangat guna 80 gm sahaja atau gantikan dgn cili api hijau yang panjang tuh) - separuh di biarkan bertangkai <br />
300 gm bawang merah (shallots)<br />
30 gm bawang putih (anggaran 5 biji)<br />
70 gm halia<br />
50 gm kunyit hidup <br />
10 gm jintan manis (anggaran 1 sd besar) <br />
1 batang serai (gunakan 2 inci dari bawah)<br />
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<u><i><b>Bahan lain:</b></i></u><br />
1.85 kg kepingan ayam<br />
2 helai daun kunyit - dicarik<br />
5 batang serai - dititik<br />
10 gm (anggaran 15 helai) daun limau purut - dicarik<br />
200 ml minyak masak<br />
2 keping besar asam keping<br />
1 sd besar garam atau secukup rasa<br />
1 sd besar gula (optional)<br />
secubit serbuk perasa jika mahu <br />
500 ml santan pekat (aku guna santan kotak)<br />
750 ml air (jika suka cair gunakan 1 liter air dan sesuaikan rasanya)<br />
350 gm kentang (anggaran 4 biji) - belah 2 <br />
400 gm terung (di potong menyerong) <br />
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<u><b>Caranya:</b></u><br />
Ayam dibersihkan dan ditos kering. Campurkan daun kunyit yg telah dicarik dan ketepikan.<br />
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Panaskan minyak dan masukkan bahan kisar bersama garam<br />
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Tumis hingga garing dan selalu dikacau. <br />
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Kemudian masukkan kepingan ayam bersama daun kunyit tadi. Gaul sebati bersama tumisan.<br />
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Masukkan kentang dan serai dan gaul lagi. <br />
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Kemudian masukkan air dan asam keping. Kacau rata.<br />
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Apabila mendidih masukkan santan dan kacau rata.<br />
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Masukkan gula dan serbuk perasa jika digunakan dan biarkan mula mendidih atas api sederhana.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoAl5-2NdxOGe7YUBGQOPIjB7LqQro9ToqS-THlvpnxbRwBNFh-4CmBYHYlQTo0wVSh6Lnrjf4l0kxg6VXZ7sEUk3VLxcTE-gGS4J5utl80TrLFJVvyGVMUiESiFoSqZOyIMxcRfQBycX/s1600/089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoAl5-2NdxOGe7YUBGQOPIjB7LqQro9ToqS-THlvpnxbRwBNFh-4CmBYHYlQTo0wVSh6Lnrjf4l0kxg6VXZ7sEUk3VLxcTE-gGS4J5utl80TrLFJVvyGVMUiESiFoSqZOyIMxcRfQBycX/s320/089.JPG" width="320" /></a></div>
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Kemudian masukkan daun limau purut. Renih seeloknya bertutup sambil dikacau sekali sekala hingga ayam empuk dan kuah mula pekat. <br />
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Masukkan terung dan ratakan. Didihkan lagi 5 minit. <br />
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Kemudian padamkan api.<br />
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Hidangkan (hias dgn cili merah jika suka).<br />
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Selamat mencuba :)</div>
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</div>Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0tag:blogger.com,1999:blog-8008768883692184758.post-11000104878426811142011-09-14T02:00:00.000-07:002013-04-03T02:27:47.659-07:00Karipap<div class="post-header">
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<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-size: large;"><u><b>Karipap </b></u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u><b>(Inti Ayam & Daging)</b></u></span></div>
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<br />
<b><u>DOUGH: </u></b><br />
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1 kg + 250 gm tepung serbaguna<br />
250 ml air sejuk dr fridge + 1 sd makan garam + bbrp ketul ais - di kacau sebati (jadikan 300 ml)<br />
200 gm butter<br />
70 gm crisco (vegetable shortening)<br />
80 g margarine<br />
(kalau nak senang boleh pakai 350 gm mentega sebatian - farmcows/butterlite/butterblend)<br />
2 biji telur (dipukul)<br />
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<u><b>Caranya:</b></u><br />
Masukkan butter, crisco dan margarine ke dalam periuk atau mangkuk steel. Gunakan api yg perlahan, biarkan mencair (jgn hangus atau bertukar warna). Padamkan api kacau the remaining fats hingga cair (pastikan melted fats panas bila disentuh dgn jari)<br />
<a href="http://4.bp.blogspot.com/_jZFuHiUQux8/Syko2CPomcI/AAAAAAAAAHI/05VDaHsLFgg/s1600-h/sd+029.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415904935670225346" src="http://4.bp.blogspot.com/_jZFuHiUQux8/Syko2CPomcI/AAAAAAAAAHI/05VDaHsLFgg/s320/sd+029.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Masukkan tepung ke dalam bekas dan tuang melted fats rata2..gunakan method rubbing atau gaul ramas (peroikan tepung yg di campur dgn fats) sehingga menyerupai breadcrumbs.<br />
<a href="http://4.bp.blogspot.com/_jZFuHiUQux8/Syko2lPiXQI/AAAAAAAAAHQ/aXOYvpzprlk/s1600-h/sd+034.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415904945065057538" src="http://4.bp.blogspot.com/_jZFuHiUQux8/Syko2lPiXQI/AAAAAAAAAHQ/aXOYvpzprlk/s320/sd+034.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Masukkan telur dan gaul sebati.<br />
<a href="http://2.bp.blogspot.com/_jZFuHiUQux8/Syky0I_u8rI/AAAAAAAAAHY/kMSvRNHZRQM/s1600-h/sd+036.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415915898239120050" src="http://2.bp.blogspot.com/_jZFuHiUQux8/Syky0I_u8rI/AAAAAAAAAHY/kMSvRNHZRQM/s320/sd+036.JPG" style="display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a><br />
Masukkan sedikit2 air ais sambil digaul hingga digunakan sepenuhnya. Cairkan ketulan2 ais dengan tgn sambil menggaul pastry. <a href="http://4.bp.blogspot.com/_jZFuHiUQux8/Syky0qziC1I/AAAAAAAAAHg/m03-K78y9cs/s1600-h/sd+037.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415915907314748242" src="http://4.bp.blogspot.com/_jZFuHiUQux8/Syky0qziC1I/AAAAAAAAAHg/m03-K78y9cs/s320/sd+037.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Gaul menjadi dough (tak perlu di uli macam buat roti - pastry the lesser u handle with hands the better, asalkan blended sudah).<a href="http://4.bp.blogspot.com/_jZFuHiUQux8/Syky1NkIo5I/AAAAAAAAAHo/j5xaH4_maK8/s1600-h/sd+038.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415915916645409682" src="http://4.bp.blogspot.com/_jZFuHiUQux8/Syky1NkIo5I/AAAAAAAAAHo/j5xaH4_maK8/s320/sd+038.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Tutup dan sejukkan dalam fridge lebih kurang 1/2 jam. Keluarkan dan gaul sekejap saja kasi rata. Make sure ice chunks semua dah bergaul sebati dlm dough nih.<br />
<a href="http://3.bp.blogspot.com/_jZFuHiUQux8/Syk3KMWDLaI/AAAAAAAAAIA/jQ7H5TIhEpE/s1600-h/sd+050.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415920675141660066" src="http://3.bp.blogspot.com/_jZFuHiUQux8/Syk3KMWDLaI/AAAAAAAAAIA/jQ7H5TIhEpE/s320/sd+050.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Bahagikan kepada 7 bahagian sama rata (about 250 gm - 300 gm satu) dan bulat2 kan supaya rata.<br />
<a href="http://3.bp.blogspot.com/_jZFuHiUQux8/Syk3LDE7xDI/AAAAAAAAAIQ/QnYj9qSLJg0/s1600-h/sd+051.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415920689833821234" src="http://3.bp.blogspot.com/_jZFuHiUQux8/Syk3LDE7xDI/AAAAAAAAAIQ/QnYj9qSLJg0/s320/sd+051.JPG" style="display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a><br />
Bungkus berasingan dalam plastik dan seal. Gunakan mana yang perlu sahaja. The rest boleh simpan dm freezer dan thaw balik utk digunakan bila sudah beku. <a href="http://4.bp.blogspot.com/_jZFuHiUQux8/Syk3Ko_WimI/AAAAAAAAAII/lgYw_9ZXE-I/s1600-h/sd+055.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415920682831088226" src="http://4.bp.blogspot.com/_jZFuHiUQux8/Syk3Ko_WimI/AAAAAAAAAII/lgYw_9ZXE-I/s320/sd+055.JPG" style="display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a><br />
<b><u>FILLINGS</u> - (better buat sblm buat dough)</b><br />
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<u><span style="font-style: italic; font-weight: bold;">INTI AYAM</span></u><br />
400 gm chicken fillet -di dadu<br />
400 gm keledek - di dadu (aku pakai keledek jepun yg kecik2 tuh)<br />
40 gm serbuk kari daging<br />
3 sd makan cili kering kisar<br />
70 gm butter<br />
2 cawan air<br />
2 biji bawang besar - didadu<br />
1 sd makan gula (atau secukup rasa)<br />
1 sd makan garam (atau secukup rasa)<br />
sedikit msg jika mahu<br />
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<u><b><i>Tumbuk:</i></b></u><br />
6 ulas bwg merah<br />
4 ulas bwg putih<br />
1 sd teh jintan manis (fennel seeds)<br />
1 cm halia<br />
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<u><b>Caranya:</b></u><br />
Cairkan butter dan tumis bahan tumbuk hingga wangi.<br />
<a href="http://3.bp.blogspot.com/_jZFuHiUQux8/Syoazym_89I/AAAAAAAAAJg/lMTIjmL2kWw/s1600-h/sd+046.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416170978927440850" src="http://3.bp.blogspot.com/_jZFuHiUQux8/Syoazym_89I/AAAAAAAAAJg/lMTIjmL2kWw/s320/sd+046.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Kemudian masukkan cili kisar, kacau hingga garing.<a href="http://2.bp.blogspot.com/_jZFuHiUQux8/Syoa0CmVnRI/AAAAAAAAAJo/6GUWI8JHpRU/s1600-h/sd+047.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416170983219633426" src="http://2.bp.blogspot.com/_jZFuHiUQux8/Syoa0CmVnRI/AAAAAAAAAJo/6GUWI8JHpRU/s320/sd+047.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Perlahankan api, masukan serbuk kari dan kacau.<a href="http://4.bp.blogspot.com/_jZFuHiUQux8/Syoa0oet9mI/AAAAAAAAAJw/Hf0xqzLd0_U/s1600-h/sd+048.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416170993388222050" src="http://4.bp.blogspot.com/_jZFuHiUQux8/Syoa0oet9mI/AAAAAAAAAJw/Hf0xqzLd0_U/s320/sd+048.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Masukan ayam dan keledek bersama air dan bahan2 perasa.<a href="http://2.bp.blogspot.com/_jZFuHiUQux8/SyodQ2kCfYI/AAAAAAAAAJ4/US-sus1HkYg/s1600-h/sd+049.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416173677228227970" src="http://2.bp.blogspot.com/_jZFuHiUQux8/SyodQ2kCfYI/AAAAAAAAAJ4/US-sus1HkYg/s320/sd+049.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Biarkan mendidih diatas api sederhana hingga pekat dan kering, masukkan bwg yg telah didadu, kacau hingga bwg mula transparent. Angkat dan sejukkan.<br />
<a href="http://4.bp.blogspot.com/_jZFuHiUQux8/SyodR1kcspI/AAAAAAAAAKI/eTT4xco2GRk/s1600-h/sd+053.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416173694141379218" src="http://4.bp.blogspot.com/_jZFuHiUQux8/SyodR1kcspI/AAAAAAAAAKI/eTT4xco2GRk/s320/sd+053.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<u><span style="font-style: italic; font-weight: bold;">INTI DAGING </span></u><br />
700 gm daging (didadu kecil)<br />
700 gm kentang (didadu)<br />
60 gm serbuk kari daging<br />
3 biji bwg besar didadu<br />
3 sd besar gula (atau secukup rasa)<br />
1 sd besar garam (atau secukup rasa)<br />
1/2 sd teh msg (jika mahu)<br />
1/2 cawan minyak<br />
1 batang kulit kayu manis<br />
1.2 litre air<br />
<br />
<u><b><i>Tumbuk:</i></b></u><br />
1 labu bwg besar<br />
5 ulas bwg putih<br />
1 sd besar jintan manis (fennel seeds)<br />
1 inci halia<br />
<br />
<u><b>Caranya:</b></u><br />
Masukkan jintan manis ke dalam lesung dan tumbuk. Kemudian masukkan bawang putih, halia dan bawang besar dan tumbuk lagi hingga lumat.<br />
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Panaskan minyak dan masukkan kulit kayu manis, biarkan merekah sedikit. Masukkan bahan tumbuk dan kacau hingga garing.<br />
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Tumis hingga garing dan selalu di kacau.<br />
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Same method, perlahan kan api dan masukkan serbuk kari, kacau sebentar<br />
<a href="http://3.bp.blogspot.com/_jZFuHiUQux8/Syky130oZZI/AAAAAAAAAH4/Q0uRb9YAugw/s1600-h/sd+041.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415915927988888978" src="http://3.bp.blogspot.com/_jZFuHiUQux8/Syky130oZZI/AAAAAAAAAH4/Q0uRb9YAugw/s320/sd+041.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Masukkan daging dan gaul hingga sebati dengan rempah.<br />
<a href="http://3.bp.blogspot.com/_jZFuHiUQux8/Syo8bUY9--I/AAAAAAAAAMQ/iiNmGqAlZdw/s1600-h/sd+042.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416207941894011874" src="http://3.bp.blogspot.com/_jZFuHiUQux8/Syo8bUY9--I/AAAAAAAAAMQ/iiNmGqAlZdw/s320/sd+042.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Masukkan air dan bahan2 perasa. Renih (tutup) hingga daging empuk dan air berkurangan hampir 1/2 dari sebelumnya (gunakan api sederhana) <a href="http://1.bp.blogspot.com/_jZFuHiUQux8/SyoayvAKDLI/AAAAAAAAAJQ/bBw8xBhBM7U/s1600-h/sd+043.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416170960779349170" src="http://1.bp.blogspot.com/_jZFuHiUQux8/SyoayvAKDLI/AAAAAAAAAJQ/bBw8xBhBM7U/s320/sd+043.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Masukkan kentang yg telah didadu.<br />
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Kacau sebati.<br />
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Didihkan hingga mula pekat dan kacau hingga kering.<br />
<a href="http://1.bp.blogspot.com/_jZFuHiUQux8/Syk3L1pC2UI/AAAAAAAAAIg/qzIha3jbKAE/s1600-h/sd+044.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415920703407053122" src="http://1.bp.blogspot.com/_jZFuHiUQux8/Syk3L1pC2UI/AAAAAAAAAIg/qzIha3jbKAE/s320/sd+044.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Masukkan bwg yg telah dipotong dadu, kacau hingga bwg mula transparent. Angkat dan sejukkan.<a href="http://2.bp.blogspot.com/_jZFuHiUQux8/SyoazfQ0ZnI/AAAAAAAAAJY/drRqXt67UNA/s1600-h/sd+045.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416170973734135410" src="http://2.bp.blogspot.com/_jZFuHiUQux8/SyoazfQ0ZnI/AAAAAAAAAJY/drRqXt67UNA/s320/sd+045.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="font-style: italic; font-weight: bold;"> </span> <span style="font-style: italic; font-weight: bold;"> </span><br />
<u><span style="font-style: italic; font-weight: bold;">CARA MEMBUAT KARIPAP </span></u><br />
Gunakan 1 bhgn dough, canai atas landasan bertabur sedikit tepung hingga nipis (agak2 dalam 1mm). Mmg tangan akan berlumur2 tepung ok :p<br />
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Kemudian gulung hingga ketat.<br />
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Mampatkan tepinya (diameter approx 3 - 3.5 cm dan panjang 25 cm)<br />
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Hiris setebal lebih kurang 1.5 cm <br />
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Canai hingga nipis (about 1 mm thickness).<br />
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Isikan inti dalam 1/2 sd makan atau ikut suka (asalkan jgn penuh sgt nanti susah nak seal).<br />
<a href="http://1.bp.blogspot.com/_jZFuHiUQux8/Syog90SBnxI/AAAAAAAAAKo/ftJCCVn1adA/s1600-h/sd+062.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416177748244799250" src="http://1.bp.blogspot.com/_jZFuHiUQux8/Syog90SBnxI/AAAAAAAAAKo/ftJCCVn1adA/s320/sd+062.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
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Cantumkan dan picit hujung pastry yg bertemu supaya completely sealed. Ini utk mengelakkan karipap bocor semasa di goreng.<br />
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Kemudian pilin (kelim) dengan cara menarik ke atas dan picit ke bawah dari pangkal hingga ke hujung untuk membentuk karipap.<br />
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Untuk karipap bulat, gunakan 2 keping pastry yg di canai dan picit / seal seperti cara diatas. <br />
<a href="http://1.bp.blogspot.com/_jZFuHiUQux8/SyokcHVY-pI/AAAAAAAAALI/zi-HyT_wJcI/s1600-h/sd+078.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416181567290145426" src="http://1.bp.blogspot.com/_jZFuHiUQux8/SyokcHVY-pI/AAAAAAAAALI/zi-HyT_wJcI/s320/sd+078.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Kemudian dipilin keliling sehingga mendapat bentuk bulat.<br />
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Susun atas talam bertabur sedikit tepung atau talam yg di alas dgn plastik. Simpan dalam peti sejuk sehingga digoreng.<br />
<a href="http://2.bp.blogspot.com/_jZFuHiUQux8/SyokdpE3cKI/AAAAAAAAALg/ZHzEKtX5-s4/s1600-h/sd+073.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416181593527513250" src="http://2.bp.blogspot.com/_jZFuHiUQux8/SyokdpE3cKI/AAAAAAAAALg/ZHzEKtX5-s4/s320/sd+073.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Differentiate karipap ayam dan daging dengan satu jenis biasa dan satu jenis bulat. Memandangkan inti ayam tu pedas sikit ianya di bentuk bulat so rasa pedas boleh contrast dgn kepingan pastry yg double itu.<br />
<a href="http://3.bp.blogspot.com/_jZFuHiUQux8/SyokdSMVPhI/AAAAAAAAALY/tBOee9agcJs/s1600-h/sd+080.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416181587384811026" src="http://3.bp.blogspot.com/_jZFuHiUQux8/SyokdSMVPhI/AAAAAAAAALY/tBOee9agcJs/s320/sd+080.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Panaskan <span style="font-weight: bold;">700 ml </span>minyak masak, panaskan dengan api sederhana / perlahan. Masukkan karipap dlm 8-14 keping (ikut size).<br />
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Goreng dengan api sederhana / perlahan sambil diterbalik balikkan supaya tidak mengelembung dan bocor. <br />
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Juga supaya kulit dalam pastry masak rata.<br />
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Goreng sehingga kuning keemasan. <br />
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Kemudian angkat dan toskan dengan kertas dapur. <br />
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Hidangkan.<br />
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<br />
Selamat mencuba :)<br />
<br />
<b> Note: </b></div>
<div class="post-body entry-content">
Karipap mentah juga boleh di bekukan, susun dalam plastik dan elakkan bertindan. Seal plastik pembungkus dengan baik dan bekukan. Cuma perlu thaw (nyah beku) sedikit sebelum digoreng dengan cara di atas.<br />
<br /></div>
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Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com4tag:blogger.com,1999:blog-8008768883692184758.post-52692838334252467852011-05-28T09:09:00.000-07:002012-08-04T17:33:29.759-07:00Kek Kopi Hazelnut<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BRVKJqkqHkFJhR_EM5ZVgQdKC33RKwQ7r5hV0izM5nlI6OR57SiQaj740W4IknX77hHIrwgCnH3vAQhG946BS27mzQRSJ-MMf_Ss3dAVQbYS5LJrekdvlVhOTqUtkGl9_t3JDL5awIxV/s1600/done2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BRVKJqkqHkFJhR_EM5ZVgQdKC33RKwQ7r5hV0izM5nlI6OR57SiQaj740W4IknX77hHIrwgCnH3vAQhG946BS27mzQRSJ-MMf_Ss3dAVQbYS5LJrekdvlVhOTqUtkGl9_t3JDL5awIxV/s320/done2.jpg" width="320" /></a></div>
Kek yang aku buat untuk birthday sendiri dengan decorating cincai.<br />
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Kek ni banyak di letak hazelnut seiring dengan rasa kopi yang sememangnya menjadi favorite aku juga. <br />
<br />
<b>KEK KOPI HAZELNUT</b><br />
<i><b>Bahan2:-</b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MitImp34IO5wsGKdQDKz3VoQgg7mAwV9d5xrtne5KMQz6449OGorqzVM0PoYFvjRObw_mnIWkM-Juh8Rif04Ozj6kZGZmMyTdK1BtCxvx4wct3t9LcA34vT2JlUfWGQBOZKNHUq6-gcb/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MitImp34IO5wsGKdQDKz3VoQgg7mAwV9d5xrtne5KMQz6449OGorqzVM0PoYFvjRObw_mnIWkM-Juh8Rif04Ozj6kZGZmMyTdK1BtCxvx4wct3t9LcA34vT2JlUfWGQBOZKNHUq6-gcb/s320/ingredients.jpg" width="320" /></a></div>
230 gm tepung naik sendiri <br />
250 gm mentega <br />
100 gm gula icing <br />
165 gm gula caster<br />
100 gm ovalette<br />
8 biji telur (grade B)<br />
1 sd teh baking powder<br />
50 gm ground hazelnut<br />
1 1/2 sd besar susu cair<br />
1 1/2 sd makan coffee emulco<br />
1 sd teh vanila<br />
1 sd teh butter vanila<br />
<br />
<i><b>Filling:</b></i><br />
50 gm whole hazelnut<br />
150 gm butter cream<br />
1/2 sd teh coffee emulco<br />
<br />
<i><b>Hiasan:</b></i><br />
1 kg butter cream <br />
1 sd teh coffee emulco<br />
1/2 sd teh pewarna oren <br />
100 gm whole hazelnut <br />
70 gm bertih gula warna warni<br />
<br />
<i><b>Method:</b></i><br />
Sediakan tin spring form 10" dan gris dgn mentega rata2. Alas dengan kertas gris mengikut dasar tin dan griskan lagi dgn sedikit mentega. Ketepikan.<i> <b></b></i><br />
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<i><b></b></i><br />
Dalam mangkuk yang kering masukkan gula icing, gula caster, telur, ovalette dan baking powder.<br />
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Pukul dengan kelajuan perlahan hingga ovalette mula larut.<br />
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Kemudian pukul dengan kelajuan tinggi hingga pekat dan naik 3 kali ganda. <br />
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Masukkan tepung sedikit2 bersama susu cair dan ground hazelnut sambil dipukul pada kelajuan perlahan hingga tepung habis di gunakan dan pukul lagi pada kelajuan tinggi selama 10 minit. Sementara itu panaskan oven pada suhu 160C selama 20 minit.<br />
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Kemudian masukkan mentega, vanila, coffee emulco dan butter vanila ke dalam adunan yang telah dipukul tadi<br />
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Pukul hingga sebati dalam 5 minit lagi pada kelajuan sederhana dan kelajuan tinggi 5 minit.<br />
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Tuang adunan dalam tin pembakar yg telah disediakan.<br />
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Masukkan ke dalam oven yang telah dipanaskan 160C dan bakar selama sejam.<br />
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Sesudah itu keluarkan dan biarkan sejuk. <br />
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<u><i><b>Cara menyediakan Filling dan Hiasan:</b></i></u><br />
Sediakan dulang pembakar dan alas dengan 2 keping kertas foil sebagai pembahagi dan ratakan 50 gm dan 100 gm whole hazelnut ke dalam setiap pembahagi tersebut.<br />
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Bakar pada suhu 150C selama 45 minit atau hingga kuning.<br />
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Sejukkan dan ambil 50 gm hazelnut yg telah dibakar dan cincang kasar. Alihkan ke dalam mangkuk<br />
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Masukkan 150 gm buttercream kedalam mangkuk yang kering (seeloknya buttercream yg masih keras baru keluar dari peti sejuk) dan campurkan coffee emulco.<br />
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<br />
Pukul sebati.<br />
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<br />
Masukkan krim tersebut ke dalam hazelnut yang telah dicincang tadi.<br />
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<br />
Gaul rata dan ketepikan.<br />
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<br />
Sesudah itu gunakan bekas mangkuk krim yg telah dipukul tadi dan masukkan 1 kg buttercream bersama coffee emulco dan pewarna oren.<br />
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<br />
Pukul pada kelajuan perlahan hingga sebati.<br />
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<i><b> </b></i><br />
<br />
<u><i><b>Cara menghias kek:</b></i></u><br />
Alihkan kek yang telah sejuk ke alas kek dan release springform.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAbczdPPoqoPQHqn1anlINUaIqKJe8NfxHSbUi4ouYSVEYmuOuvkPHWhex0SxmjMTch-u7G5LxK2EuoyFs4IZvVRl2iupezH254tfBDNZjcgdJ5PTtDlVYrX6L74dWK6rM0-oHQY4LUWX/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAbczdPPoqoPQHqn1anlINUaIqKJe8NfxHSbUi4ouYSVEYmuOuvkPHWhex0SxmjMTch-u7G5LxK2EuoyFs4IZvVRl2iupezH254tfBDNZjcgdJ5PTtDlVYrX6L74dWK6rM0-oHQY4LUWX/s320/050.JPG" width="320" /></a></div>
<br />
Buang kertas alas. <br />
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<i><b> </b></i><br />
Potong kek mendatar untuk mendapat 2 lapisan dengan cermat.<br />
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<i><b></b></i><br />
<i><b> </b></i><br />
Tuangkan krim bercampur hazelnut cincang ke lapisan pertama kek.<br />
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<br />
Ratakan.<br />
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<i><b><br />
</b></i><br />
Kemudian cantum dengan lapisan yg selebihnya<br />
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<br />
Gunakan 1 kg krim yg telah dipukul tadi untuk membalut kek.<br />
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<br />
Ratakan krim hingga membaluti kek sepenuhnya dan kemaskan comoton tepi kek<br />
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Kemudian tabur tepinya dengan bertih gula warna warni hingga rata (aku tutup dgn ini sbb lepaan krim aku tak smooth pisau pelepa aku hilang - pakai spatula kecik je :p). Bersihkan tepi kek.<br />
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<br />
Gunakan baki krim dan paipkan atasnya atau hias mengikut citarasa sendiri. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoocWu6i9FpmcYFQFy2jZYteTnXzb9itWDP2_htdvTV5WDcgvYJzQaKrXg7dG0NDH2nr7qKcRe2WH0kBR5Tl2azzvXSB9luXMGcviky_wp-gjMt94EfwhBcxh1niMnlXe2nTkKIAnh7lrE/s1600/piping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoocWu6i9FpmcYFQFy2jZYteTnXzb9itWDP2_htdvTV5WDcgvYJzQaKrXg7dG0NDH2nr7qKcRe2WH0kBR5Tl2azzvXSB9luXMGcviky_wp-gjMt94EfwhBcxh1niMnlXe2nTkKIAnh7lrE/s320/piping.jpg" width="320" /></a></div>
<br />
Susun 100 gm hazelnut yang telah dibakar atas kek sehingga habis di gunakan atau mengikut citarasa hiasan masing2. Hidangkan.<br />
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<br />
Selamat mencuba :)<br />
<br />
<span id="goog_1708635022"></span><span id="goog_1708635023"></span><br />
<span id="goog_2072433995"></span><span id="goog_2072433996"></span>Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com3tag:blogger.com,1999:blog-8008768883692184758.post-12340232967102523202011-05-28T03:56:00.000-07:002012-08-04T17:33:44.793-07:00Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ8rYlUwgaq2kM7bjGvDakIrMUXRDQmCTLF7ErYCPphGgRx8W_1M6hGDtryi1lnw_ggtJVazZL8HvDCHPE7aIlqYodslznbAloHiEyZhEBPfnXNELaesF1bp0yIKV67euUaqpcI8n3-Gv/s1600/buttercream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ8rYlUwgaq2kM7bjGvDakIrMUXRDQmCTLF7ErYCPphGgRx8W_1M6hGDtryi1lnw_ggtJVazZL8HvDCHPE7aIlqYodslznbAloHiEyZhEBPfnXNELaesF1bp0yIKV67euUaqpcI8n3-Gv/s320/buttercream.jpg" width="320" /></a></div>
Ini adalah basic buttercream untuk hiasan kek, inti swiss roll atau untuk apa saja kegunaan dengan menambah perasa dan pewarna. Buttercream ni boleh di buat banyak dan di simpan dalam peti sejuk sehingga digunakan.<br />
<br />
<span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 14px; line-height: 21px;"><b>BUTTERCREAM</b><br />
<b><i>Bahan2:</i></b><br />
1 kg krimwell<br />
250 gm unsalted butter (gunakan unsalted butter utk selaraskan rasa masin krimwell)<br />
400 gm golden syrup<br />
1 sd teh esen vanila<br />
<br />
<b>Caranya:</b><br />
Masukkan krimwell ke dalam mangkuk pengadun yg kering</span></span><br />
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<b></b><br />
<br />
Pukul pada kelajuan sederhana selama 20 minit hingga kembang<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6BW-q-sPNRR39UGIUrCV4dvndXFdnCKRRa-xnFKI-MXUd-iMBNmwCtUgdM4vXb1kQ1tqjdMo4jSq5hNo7SqcnBRSs_K7aQFwfvK5O_WR2rgnMux0DYl1az435tOWu9qjZNOIEvJVPz7Z/s1600/062.JPG" style="color: #cc3300; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6BW-q-sPNRR39UGIUrCV4dvndXFdnCKRRa-xnFKI-MXUd-iMBNmwCtUgdM4vXb1kQ1tqjdMo4jSq5hNo7SqcnBRSs_K7aQFwfvK5O_WR2rgnMux0DYl1az435tOWu9qjZNOIEvJVPz7Z/s320/062.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="320" /></a></div>
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</b>Masukkan butter, golden syrup dan esen vanila. Pukul lagi pada kelajuan sederhana selama 20 minit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJK33qeM4W1dEjr6b9T7AM0BuwBeE8TEkPtpDLWvLfd5CctsxIjpw8uPBwon3wGu2JOSgnUs0DEuBsgNRip5-LIAwU4jg9pWEcWk_NkUVFxCff9wAM4QDC5BuKMGUwnO8gGcny3oC5Hwdw/s1600/073.JPG" style="color: #cc3300; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJK33qeM4W1dEjr6b9T7AM0BuwBeE8TEkPtpDLWvLfd5CctsxIjpw8uPBwon3wGu2JOSgnUs0DEuBsgNRip5-LIAwU4jg9pWEcWk_NkUVFxCff9wAM4QDC5BuKMGUwnO8gGcny3oC5Hwdw/s320/073.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="320" /></a></div>
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Gunakan terus dengan menambah perasa atau pewarna mengikut suka atau sejukkan dalam peti sejuk dan putar kembali bila hendak digunakan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjdOtTOqrWJyRdZCBIcF96JmVzipakExQofUM07y1CnbhMlDFgDCEgi7B-Y-ukWFgrbtQx2nStfnyVF4KHvNVgxsiTSTJdN3y13_FVdcrKfBVH7FIyYxQ5VWfVKORXr7ow6SI7y4gBs52/s1600/080.JPG" style="color: #ff3300; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjdOtTOqrWJyRdZCBIcF96JmVzipakExQofUM07y1CnbhMlDFgDCEgi7B-Y-ukWFgrbtQx2nStfnyVF4KHvNVgxsiTSTJdN3y13_FVdcrKfBVH7FIyYxQ5VWfVKORXr7ow6SI7y4gBs52/s320/080.JPG" style="background-color: white; border-style: none; box-shadow: 1px 1px 5px rgba(0, 0, 0, 0.498); padding: 8px; position: relative;" width="320" /></a></div>
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Selamat mencuba :)<b></b><br />
<b><br />
</b>Hafizahhttp://www.blogger.com/profile/11355787968902496549noreply@blogger.com0