Saturday, June 27, 2009

Pengat Jagung dan Keledek



Masa on the way balik dari Mersing ari tuh, ternampak gerai berjual jagung madu kat tepi jalan nih, tergoda dan terbeli lah beberape batang jagur segar. Katanya jagung madu, ermss tapi dah tua sikit nak di rebus pun keras jugak, pikir2 buat bubur jagung pun sedap ( lama dah ku idamkan sebenarnya).Tengahari tuh singgah di Jusco beli barang nampak plak Japanese Sweet potato nih, so oleh kerana dasar nak merasa beli lah 3-4 ketul. maka tercipta lah bubur jagung campur keledek nih hahah :)
Bahan-bahan ( 3-4 orang )
4 tongkol/batang jagung manis-diambil isinya
3 batang keledek, dibuang kulit dan dipotong dadu selebar 1 inci
5-6 sudu besar gula (ikut manis)
1 biji gula melaka (di potong kecik2)
1 mangkuk kecil santan pekat
1- 1 1/2 mangkuk kecil air
1 cawan biji sagu, direndam (optional-tak letak sebab abis stock)
2 helai daun pandan disimpul
1/4sudu teh garam (optional)
Cara-cara
Didalam periuk rebus keledek bersama air secukupnya sehingga hampir empuk. Masukkan jagung yang dah dibersihkan (sebab jagung cepat masak.), biarkan selama 10 minit.Isi jagung dibersihkan dan direbus dengan air lebih kurang 8-10 min. (jagung ni cepat masak)
Kemudian masukkan gula melaka, gula, santan, daun pandan, garam dan sagu. Biar mendidih dan masak. Hidangkan panas atau sejukkan dalam peti sejuk sebelum dihidangkan.


**sedikit info mengenai nutrisi yang terdapat dalam jagung-
A few of these important nutrients are:
Thiamin (vitamin B1) which is used in the metabolism of carbohydrates.
Pantothenic acid (vitamin B5) which helps with physiological functions.
Folate which helps the generation of new cells � especially important before and during pregnancy.
Vitamin C which fights against diseases

Wednesday, June 24, 2009

CHOCOLATE PEANUT FUDGE CAKE


Recently was invited to attend Mia's birthday at Puchong, her mother requested if I can baked her a cake. (actully its a belated birthday celebration). As usual the easiest and well received cake will be the chocolate cake especilaly for the little ones. Since I was on the verge of finishing up on the long suffering jar of peanut butter, i thumbed thru my well loved recipe books and wallaaa..found this perfect recipe for cutest MIA.
However, dearie sorry about the decorations , several nepehews were at home and they practically begged their auntie to decorate the cake and I missplet MIA name too..arcgggg... the icing is simply fabolous. To whomever have tried this cake, would appreciate if we can shared on the feedback!

CHOCOLATE PEANUT FUDGE CAKE

Ingredients
11/4 cups self-raising flour
¼ cocoa powders
200g butter
100g dark chocolate, coarsely chopped.
2 eggs , lightly beaten
3/4 cup caster sugar
3/4 cup cream ( i sub with fresh milk)
1/4 smooth peanut butter
Dark Chocolate Icing
150g dark chocolate, coarsely chopped
90g unsalted butter
1/2 cup condensed milk

1. Preheat oven to 180 Celsius. Brush melted butter to a 20cm round cake tin. Line base with paper and greased.
2. Sift flour and cocoa into mixing bowl. Make a well in the centre.
3. Combine butter, chocolate, peanut butter, cream and sugar in a medium pan. Stir over low heat until all ingredients melted. Removed from heat.
4. Add the butter mixture into the dry ingredients. Stir until just combined using a whisk. Add the eggs, mix well do not overbeat.
5. Pour mixture into prepared tin and smooth surface. Bake for 1 hour or until skewer comes out clean when inserted into centre of cake. Leave cake in tin 20 minutes before turning onto wire rack to cool.
6. Cut the cake into half horizontally. Spread half of the mixture over the bottom half. Sandwich with top layer of cake. Spread rest of icing over top of cake. Sprinkle with cocoa powder or decorate as you like.
To make Dark Chocolate Icing
Combined chocolate, butter and condensed milk in a small pan. Stir over low heat until chocolate and butter melt and mixture is smooth, removed from heat. Cool until thick and spreadable.

Friday, June 19, 2009

Pandan Yogurt Cupcake



Cuti sekolah yang lepas ramai lah anak2 buah yang datang bermalam kat rumah. Dia orang nih punya keje duk main2 laptop game, golekkan kusyen tgk channel Disney lepas tuh suruh Induk goreng sausage dengan roti. Yang dua beradik haikal dan Hakimi pulak suka sesangat nak tolong bila Induk dier start baking kek2 nih ( ermss ader minat nak ganti Chef Wan..hehe). Kali nih belek2 pantry tgk ader yogurt lagi yang dah nak expire, then belek2 resepi jumpa plak Pandan yogurt Cupcake nih, mintak maaf lah kepada tuan empunya resepi sebab tak tau dah potong kat maner resepi dan letak dlm collection saya nih. Apa pun terima kasi sebab sangat sedap dan lembut, sebab dier guna yogurt kek agak berat so tak lah naik kembang yer.
Bahan-Bahan
11/2 cawan tepung serbaguna
11/2 sudu teh serbuk penaik
1/2 sudu teh garam halus
1/2 cawan butter
3/4 cawan gula kastor
2 biji telur
3/4 cawan Plain Yogurt (perasa asli yer)
1 sudu teh pandan Emulco
Pewarna hijau
1/4 cawan air (emolco pandan, pewrna dan air nih dicampur kan)
Penyediaan:
1.Pukul butter dan gula hingga kembang. masukkan telur satu per satu hingga sebati.
2.Masukkan campuran air pandan, kacau. Masukkan yogurt berselang seli dengan tepung. pastikan diakhiri dengan tepung jugak.
3.bakar selama 25-30 minit pada suhu 170 celcius atau sehingga masak.

Ni lah idea bebudak tuh tgk ader lebihan chocolate ganache, so terus taruk atas cupcake, dia orag nih kurang suka buttercream or icing. Bagus jugak idea nih memang sedap wo pandan dan coklat! Tak sempat nak deco lawa2 siap jer 10 minit dah licin. Alhamdulillah!

Thursday, June 18, 2009

Sambal Sotong Bulat




Sesekali kita tukar selera dari yang manis2 ke pedas2 plak eks..orang negori lah katakan ,,

Sekarang nih musim sotong kat laut gamak nyer..masa bercuti2 ke Pulau Tioman baru2 sekali tengok orang kat sana menaikkan sotong berbaldi2 besar2 pulak tuh. Apa2 pun my peberete is sotong goreng tepung (yang paling best kat Seaview ,Bagan Lalang). Tapi kat umah den plak yang paling laku yer lah sambal sotong bulat cam gambar nih..jangan lupa letak bawang besar banya2 yer. Amboii.. berasap tinger layan nih..jemput...Nih resepi omak den Hjh. Zainab tuh..



Bahan-bahan
1 kg sotong (aku suka potong bulat ala2 cincin nih)

1 labu bawang besar [mayang/hiriskan]- lobih pun tak apo

1/2 cawan jus asam jawa

garam

gula

minyak

Bahan kisar

20 biji cili kering

5 ulas bawang merah

2 ulas bawang putih

1 cm belacan

Cara Memasak
1. Panaskan minyak dan tumiskan bahan kisar sehingga garing dan naik minyak.

2. Masukkan jus asam jawa . Kacau rata.

3. Masukkan gula dan garam, dan masakkan sehingga naik minyak dan pekat.

4. Masukkan sotong dan bawang besar. Kacau rata. Tambah air kalau terlebih masam atau pedas. Adjust secukup rasa ler

5. Biarkan sebentar supaya sotong masak dan bawang agak layu. Tutup api.

6. Hidangkan dengan nasi panas.

Wednesday, June 17, 2009

Bengkang Roti Berdaging


Resepi nih ada ala2 meatloaf mat selleh ler kira nyer. Asalnyer nak menghabiskan ayam cincang belen2 buat shepherd pie ari tuh. Senang jer campur2 semua godak2 letak lam oven sampai masak. Makan panas2 sodap kojap yo licin eh.Resepi nih jumpa kat Majalah Saji Keluaran Khas Julai 2007.

Bahan-Bahan
5 keping roti (dicarik sedikit)
2 biji telur
150g sayuran campur (mixed veggie)
100g cendawan butang
50g bawang goring
½ cawan tepung gandum
1 ¼ cawan susu segar
80g keju cheddar Sagat
2 sudu besar marjerin
Bahan Daging
250g ayam /daging kisar
2 sudu besar serbuk kari
Gam dan gula secukup rasa
1 labu bawang besar (cincang)
5 ulas bawang putih (cincang)
½ sudu besar lada hitam (tumbuk)

Cara Penyediaan:-
1. Tumiskan bawang besar dan bawang putih hingga perang dan naik bau. Kemudian masukkan daging/ayam hingga garing, masukkan serbuk kari. Kacau hingga mesra.Tuangkan sayur campur dan cendawan butang. Perasakan dengan garam, gula dan lada hitam.Sejukkan.
2. Pukul telur sedikit dengan susu segar. Masukkan roti yang dicarik dan biar terendam seketika.
3. Tuangkang daging tumis ke dalam adunan ini. Kacau. Diikuti tepung gandum, bawang goreng, keju dan marjerin.Gaul rata.
4. Sapukan mentega pada dulang pembakar (saya guna dulang 4 segi). Masukkan adunan dan bakar selama 45 minit pada suhu 180 celcius.

**Kalau adunan pekat dan sukar diadun sebati, tuang lagi sedikit susu, tapi jgn terlalu cair

Friday, June 5, 2009

Mini Shepherd Pie





I like to bake shepherd pie because , it is really a filling complete meal in itself. You got meats (chicken, beef, lamb), veggies (carrot, mushroom, onions) and of course the mashed potatoes. originally Shepherd pie is originally made with lamb, it originated to England to in the early 18th century where North England and Scotland have a large number of sheeps. Nowdays, however we used the term Shepherd Pie is used widely to denote all types of meat fillings. It is also known as Cottage Pies.


This time around I tried my hand at making this mini shepherd pie, into indidividual serving to be taken for a picnic at the beach recently. I have adapted the recipe from AllRecipes.com and modified it to my taste as follows:-

Ingredients
7 potatoes, peeled and quartered
3 tablespon butter
few teaspoon of milk

500g lean ground beef
1 big onion, diced
1 can sliced mushrooms
1 cup frozen mixed vegetables
1 can condensed cream of mushroom soup (i used campbell's soup)
1/2 cup of milk
mixed italian herbs
salt and pepper to taste
Cheese topping

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15-18 minutes. Drain ,then mashed the potatoes with 3 TBS butter and a few TBS milk. Set aside.
3.In a large skillet, brown the onions, follow by the ground beef over medium-high heat unitl tender. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, milk, and herbs,salt and pepper; heat through.
4.Put a thin layer of mashed potatoes into the bottom of each alumunium cup,spooned in the meat filling, cover with mashed potatoes, and layer the top with some shreded cheese .
5.Bake in preheated oven for 30 minutes, or until cheese are golden. Served hot .

Tuesday, June 2, 2009

Linzer Tart

linzer tart served for one !





Been thumbing thru Alex Goh, pastry collection book when this particular recipe caught my eyes. His original Linzer tart uses strawberry jam, mine I use blueberry filing instead ( the one that you can buy at YUMMY in the small pastic ware) and added some strawberry jam for additional sweetness. Word of coution this tart is really sweet though. You can also add some raisin on top or some nuts for a different texture for the filling.

Pastry

Ingredients A
150g butter
100g icing sugar

Ingredients B
1 egg
½ Lemon zest (grated)

Ingredients C
250 g flour
100g ground almond
Ground cinnamon

Filling
Some rasberry jam / or pie filling

Method
1. Mix (A) until well blended. Add in (B) and cream until smooth.
2. Add in (C) and mix until well incorporated. Place in fridge for 30 minutes until firm.
3. 3.Take out pastry and knead lightly until smooth.
4. Roll between 2 sheets of plastic wrap to 3mm thickness. line a greased 9-inch pie mould with the rolled pastry.
5. Sread some jam / filling (I use blueberry filling) at the center.
6. Roll the trimming pastry to 2 inch thickness. Cut into strip, and place on top of the filling to form a lattice pattern.
7. Egg wash the pastry and bake at 180° Celcius for 30 minutes or until golden brown. Mine was a bit dark brownish since i OVERCOOKED AT 40 MINUTES.Let the torte cool on a wire rack before unmolding.


**Although you can serve this torte the same day as it is baked, it is better to cover and refrigerate it for a day or two before serving. This torte is best served warm with a dollop of whipped cream. Dust the top of the torte with confectioners' sugar. This torte will keep in the refrigerator for about a week.