Dadih

Dadih reminds me of my younger days..we used to buy them, those days they are sold by a pedlar on a motorbike that comes round at night going..honk..honk..honk..excited to hear the honking, I would rush to open the door and called out to the pedlar. uhmmm yum yumm dadih was sold in a small bowl, which is returnable tomorrow when the pedlar will come round to collect..(no disposable containers then hehehe).
Now Dadih is sold in the above containers and it has to be pre ordered..uhmmm it is made with the buffalo milk and the milk is heated up with a kind of tree bark that help the milk to set.
I really do not know where to get them any more except in my hometown of Alor Star, Kedah...the real taste of Dadih..

More of my roses

PANDAN COCONUT CAKE

Ohhh best nyer cake ni...anak2 dah serbu cake ni..sekali duk dah abis 3/4 cake..ada yang minta buat siaran ulangan esok..entah laaa..

Terima kasih ni copy and paste dari blog HomeKreation.blogspot.com...tuan punya blog mohon ampun ..

INGREDIENTS:

270g Butter

230g Castor Sugar

5 Eggs

60ml Coconut Cream

1 tbsp Coconut Paste

240g Cake Flour*

½ tsp Baking Powder* (*sifted together)

30g Desicated Coconut

METHOD:

1. Preheat oven 180C and grease 8 inch square tin. Saya pakai 9 inch round cake tin.

2. Beat butter & sugar until white & fluffy.

Add in egg one by one while beating.

Add in coconut cream & pandan paste.

Add in flour gradually followed by desicated coconut.

Sprinkle topping and bake for 40 minutes or until cooked.

3. To make topping (I skipped this step), beat 40g butter & 35g icing sugar & add 55g desicated coconut.

Raita

Raita ni memang kesukaan kami sekeluarga. I buat with baked chicken dan makan dengan nasi..memang sedap..

Bahan:

1 biji timun jepun
1 biji bawang merah
4-5 sudu yoghurt
2-3 sudu sour cream
1/2 biji lemon


Cara:

1. Timun jepun tu di potong dadu kecik2;
2. Bawang merah di potong dadu kecik2;
3. Campur timun, bawang merah, yoghurt, sour cream and perah limau.
4. Kacau semua rata dan simpan dalam peti ais sekurang2 nyer sejam.

Ayam Bistik

I padankan ayam ni dengan Nasi Carrot untuk makan tengahari tadi..memang ngam sangat + salad + raita..anak2 ada balik dari hostel so masak la special sikit..sok dah nk balik sekolah and U..rasa nyer resepi ni pon I copy dari Ayu..but original dari Dayangjack..tima kasih la kedua2 nyer sekali..memang sedap sangat..

AYAM BISTIK
Sumber: Dayangjack

Bahan-bahan :

• 1 ekor ayam sederhana (dipotong dan digoreng biasa hingga 3/4 masak)
• 2 batang serai (dititik)
• 50 g rempah beriani + 2 sudu makan serbuk cili (dibancuh dgn air)
• 100 g puri tomato
• 2 biji tomato (dibelah 4)
• sedikit hirisan daun pudina dan daun sup
• rempah 4 sekawan (kayu manis, pelaga, cengkih, bunga lawang)
• 1 sudu makan kicap pekat
• 2-3 sudu makan kicap manis
• 3 sudu makan sos cili
• garam
• kacang peas - jika suka

Bahan-bahan mesin :

• 7 biji bawang merah
• 2 labu bawang besar
• 4 ulas bawang putih
• 1 inci lengkuas
• 1 inci halia
• 

Cara-cara :

1. Tumis rempah 4 sekawan, serai dan bahan-bahan mesin hingga terbit bau. Kemudian masukkan bancuhan rempah beriani. Kacau dan biarkan hingga pecah minyak.
2. Masukkan puri tomato, sos cili dan kicap. Kacau lagi.
3. Setelah itu, masukkan ayam yg sudah digoreng tadi bersama daun pudina dan daun sup. Gaulkan sebati hingga masak. Masukkan tomato dan kacang peas.
4. Hidangkan.

Nasi Carrot

Sedapppp laa sesangat Nasi Carrot ni ..Terima kasih Ayu dari blog Curlybabe's Satisfaction.
Ni haa resepi siap cedok teruih dari blog Ayu..tapi I buat dengan 2 kg beras Pulsa so saya double jer bahan2 dia..keluarga ramai.. Saya padankan dengan Bistik Ayam, Raita..and salad.

Ingredients:-

• 1kg beras beriani-(1kg basmathi rice)
• 6 biji lada hijau dipecah2-(6 green chillies bruised)
• 1 sudu teh jintan halus-ditumbuk kasar2-(saya gunakan serbuk aje)-(1 tsp cumin, grounded coarsely, I just used powdered ones)
• 1 cawan minyak kacang-(1 cup cooking oil)
• 1 sudu besar minyak sapi-(1 tbsp ghee oil)
• 3 batang lobak diparut -(3 carrots shredded)
• 300g buah tomato dipotong halus-(300g tomatoes sliced thinly)
• *6 biji bawang putih ditumbuk halus-(6 garlics minced)
• *2cm halia ditumbuk halus-(2cm ginger minced)
• 2 biji bawang besar dihirs-(2 large onions sliced)
• 4cm kayu manis-(4cm cinammon bark)
• 3 biji buah pelaga-(3 cloves)
• 3 biji bunga cengkeh-(3 cardamons)
• garam-(salt)

Method:-

1. Sukat air 1,100ml lalu ketepikan dulu.
2. Beras dicuci lalu toskan, gaul dengan lobak parut. Panaskan minyak sapi dan minyak kacang.
3. Tumiskan bawang besar, bahan2 tumbuk*, lada hijau dan jintan. Kacau sampai garing.
4. Lalu masukkan tomato, buah pelaga, kayu manis, bunga cengkeh dan air.
5. Bila mendidih, masukkan beras dan garam, masaklah hingga tanak-(saya masukkan kedalam rice cooker dan masak seperti biasa).

-( Measure water at 1,100ml and put aside. Wash rice and drained. Mix with shredded carrots. Heat ghee oil and cooking oil. Saute onions and minced* ingredients, green chillies and cumin powder.Stir well till oil rises up the surface. Add in tomatoes, cloves, cinammon, cardamons and water. When boiles add in rice and salt let it till cooked-(this part I just pour into the rice cooker and cooked as normal.)
Sources:-From Aini Salim@ resipi ceria keluarga

GERMAN CHOCOLATE CAKE

Check it out in www.fadeliciouscakes.blogspot.com for further details.

Pincuk Buah Ste

Haaa....introducing buah2an tempatan dari Alor Star, Kedah. My friend Rosnah Mahmood found it at the Simpang Kuala morning market..love her for that..I have forgotten how nice to eat these fruits. My late dad always klu jumpa some of these, x banyak 1-2 pieces pon he will definitely bring them with him when he comes to my house..

This is buah Ste ( pronounced seteh) ..is bigger than buah Stoi, same species but smaller in size. I placed a grade A egg just to show u the size of the fruit. You can eat the fruit as it is but must remove the outer rough layer of the skin. Nice when u sprinkle some salt over it..

Another way, the way my late mum used to make them..my favorite..finger licking and head scratchingly hot..wickeddddd..but yummmyyyyy..

All u need is the following:

2-3 pieces of Ste (washed and peeled the outer skin, use the knive and make groves on the flesh and placed in a salted water solution)
10 pieces dried chilli
1 inch belacan
4 tbsp sugar
4 tbsp soya sauce
1/2 cup of peanuts (roasted and roughly pounded)
1/4 cup dried shrimps (roasted and pounded)

Pound the dried chillies , belacan and sugar till well mixed. Tranfer to a large bowl, add the pounded peanuts, pounded dried shrimps, the soya sauce and lastly the fruit. Break the fruit into pieces and mixed well and serve....

Chocolate Cake with Edible Image

SARDINE ROLLS

Got the recipe off FB..one of my baker friends who tried the recipe . Tried the recipe and it is good..sedap..I copy and paste the recipe Source : Nazian Nasir via Galeri Aneka Resepi

INGREDIENTS FOR FILLING :

1 small can of sardine in tomato
1 onion - diced
2 cloves garlic - minced
1 tablespoon chillie paste
1 fresh red chillie - chopped
sugar and salt to taste

Method :

1. Heat a bit of oil in a wok. Add in garlic and fry till fragrant.

2. Add in chillie paste and continue stirring. Then add in diced onion and chopped fresh chillie.

3. Add in sardine together with the sauce. Cook till the sauce is slightly dried. Add in salt and sugar to taste.

4. Stir well and remove from heat. Leave to cool.

INGREDIENTS FOR THE SKIN :

3 cups flour

1 teaspoon instant dried yeast (Mauripan)

1 egg

2 tablespoon cooking oil

1/2 cup chilled water

1 teaspoon salt

1 tablespoon sugar

'GLUE' : Add a bit of water to 1 teaspoon flour to form a thick paste

METHOD :

1. Mix yeast and sugar to 1/2 cup of water. Stir well and keep aside.

2. Place flour in a big bowl. Add in egg, oil and salt. Mix well. Pour the yeast mixture a little at a time till a soft and smooth dough is formed.

3. Divide the dough into a 25g balls.

4. Roll thin each dough. Place a bit of filling on top and roll tight. Secure using the 'glue'. Repeat the procedure till all the dough are used up. Arrange on a tray dusted with flour.

5. Heat oil in a wok and fry the rolls till golden brown. Remove the rolls from the oil onto a kitchen towel. Ready to serve.