OATS IN CHICKEN SOUP

This is the soup for the nasi ayam because the rest are having Thai Hainanese Chicken Rice. The soup tu I buat camni. U can get the chicken rice recipe here.

I boiled the chicken soup together with quartered bawang besar, garlic , coriander roots,and peanuts to add more substance to the soup..n a fair bit of white pepper..panas n pedassss.. 
I put the oats in a bowl and pour the hot chicken soup into it and mix till it becomes the porridge and a little bit runny. 
I top off with the boiled peanuts, garlic and onions from the soup...best sangat..

DINNER TONITE

 Today was a special day, we had our school 90th school reunion...will take about it later.
 After a long day and all the excitement ..I came back and was really tired..so climb into bed and have a snooze...a very good snooze I might say. Came down for tea..woww  my maid sometimes wows us her Masterchef skills( from watching the series) lempeng and sambal ikan bilis..rest for a bit then prepare for family dinner .. a late one a I started preparing at about 730 pm.

Tried a new roast chicken recipe , made Yorkshire puddings, cauliflower salad, Ceaser's salad and the gravy for the chicken. Simple yet enough to fill the hungry stomachs.

The family dinner spread

 Caeser's salad

2 heads Local Romaine salad , clean and cut into smaller pieces

1 red bell pepper, cut into strips

1 avocado, cut into pieces

Homemade croutons**

Mix all the above together, spoon the salad onto the plate and drizzle with Ceaser's salad sauce. 

P/S : put the croutons into the salad and mix the salad just before serving.

I made my own Ceaser's salad sauce ( my version of what I think the dressing should taste)

3-4 tbsp Heinz Balsamic Vinegar

4 tbsp Mayonaise

2-3 tbsp Olive Oil

2-3 tbsp Water

1 tbsp lemon juice

Black pepper , sugar and salt 

I put everything in a clean bottle and close the lid. Give it a few shake..Done..yumss..

**Home-made croutons -  brush melted butter or olive oil to both sides of the bread. Cut up into small pieces and put them on a baking tray. Back at 180 C for 10 min or till golden brown. take out and cool.

Cauliflower Salad

1 head of cauliflower, cleaned and cut into florets

a bunch of coriander leave

1/4 cup shredded cheddar cheese

1 tbsp lemon juice

3 tbsp mayonaise

Black pepper, salt and sugar to taste

Boil some water enough to submerge the cauliflowers. When the water is boiling, put the cauliflower in for a minute or two and toss. Put aside to cool.

Once cooled, put all the ingredients in a bowl and mix well.

Put in the fridge till ready to serve.

Yorkshire Pudding

You can find the recipe for the pudding here

Roast Chicken

"This is a very flavorful and simple way to roast a chicken. Recipe inspired by Barefoot Contessa."

Ingredients

1 whole chicken

1 bunch thyme ( I used rosemary)

1 lemons, quartered

1 head garlic, halved

2 tablespoons melted butter ( I used olive oil)

salt

pepper

Directions

Preheat oven to 425 degrees.

After removing giblets (discard or save for another recipe), salt and pepper inside of chicken.

Stuff the cavity with rosemary, lemon quarters and garlic halves.

Brush the outside of the chicken with olive oil.

Salt and pepper outside of chicken.

Tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.

Cook in oven for 1 1/2 hours or until done.

(hehehe cannot find any strings to tie my chicken...so I got some ribbons from some bunga telur lying around in my cupboard and use them..perfect)

DAGING GORENG BERCILI

Salam, ada baca somewhere about a recipe yang macam ni tpi I x refer to it when making this dish.

So ini memang resepi yang I sendiri memandai dan pelbagaikan tadi mengikut bahan2 yang ada di dalam fridge. Bolih tahan sedap rasanya but klu bolih pedas skit lagi would be nice tapi ada cucu yang turut ada di meja jadi I kurangkan pedas..

Bahan - bahannya:

350 gm daging yang di rebus dengan sedikit air,  sejukkan dan di dadu;
3 biji kentang sederhana saiz, dibuang kulit dan potong dadu
1-2 biji bawang besar di potong dadu
1 biji bell pepper merah, d potong dadu
1-2 pohon daun bawang di potong 2.
3-4 sudu besar cili kisar
3 biji bawang putih*
6 biji bawang merah*
2 sudu sos tomato
1/2 kuib stok ayam/daging
gula dan garam secukup rasa
minyak untuk menggoreng

* di blend

Caranya:

1. Goreng daging dadu hingga garing dan angkat;
2. Goreng kentang dadu hingga garing dan angkat;
3. Dalam kuali lain panaskan minyak dan tumis bahan yg d blend hingga wangi;
4. Masuk cili kisar dan goreng hingga garing;
5. Masukkan bawang yang telah di dadu dan kacau hingga garing, masukkan sos tomato, kuib stok ayam/
    daging dan kacau biar sebentar;
6. Masukkan daging , kentang dan bell pepper tadi dan kacau.
7. Maukkan gula , kacau dan angkat. Tabur daun bawang.
8. Makan panas2 dengan nasi atau roti.

RICH MARBLE CAKE

Nice cake for afternoon tea ith your love ones.

Thanks Rima for the recipe..wonderful

125 gm butter ( unsalted SCS butter + 1/8 tsp salt)
125 gm sugar
125 gm melted dark choc
155 gm SRF
2 eggs
1 tsp vanilla extract
80 ml evaporated milk/ fresh milk

1. Melt dark chocolate and let it cool
2. Cream butter, sugar and salt till creamy
3. Add egg one by one and continue to beat until well blended
4. Add vamilla extract
5. Add in flour alternating with fresh milk.
6. Divide batter into 2 parts and add melted choc in one.
7. Pour batter alternately and make a swirl using a chopstick.
8. Bake in preheated oven at 170C for 45 minutes.

BUTTER SALMON

Hahaaa....I had these 5 pieces of Salmon in my freezer for quite some time now.. I thought I want to make otak2 but never seem to get round to doing it. Until the day I decided to make this dish. No regrets except that probably I need to hold the oil a bit because salmons are themselves a little oily...of course my recipe is for the many mouths in my house..

Bhn²

5 keping ikan salmon- d potong2

2 tangkai daun kari 

4 biji cili hijau/ cilipadi - d cincang

60 gm mentega ( Boleh d tambah jika hendak kuahnya bersalut banyak kat salmon tu)

1 biji bawang besar _ d cincang

Tepung jagung secukup kegunaan

Minyak untuk menggoreng

Sedikit gula

Bhn² Perap

1/2 tsp stok ikan bilis

2 tsp gula

1 biji telur

1 tbsp tepung jagung

1/2 tsp serbuk kasar lada hitam

1/2 tsp serbuk lada putih

Garam secukup rasa

Cara²

Salmon d gaul bersama bhn² perap dan perap selama 20 minit.

Saluti salmon tadi dengan tepung jagung.. Goreng.. Setelah salmon masak angkat dan ketepikan.

Cairkan mentega dan masukkan bawang besar, daun kari dan cili padi.. Tumis sehingga naik baunya.

Kemudian masukkan salmon dan gula.. Gaul sebati.

Angkat dan hidang.

BUTTER CHICKEN WITH FRIED RICE

Salam everyone..as promised this is the recipe for the butter chicken. 

V love Chinese food so I got to keep searching for more and more recipes to try . This one is one I know the kids will love because it is more or less like Butter prawns but not.

 Got this recipe from Diana from Blue Sky Kitchen

Diana's butter chicken definitely looks better than mine though but I like the taste though.

So here is the recipe and the recipe is in Malay..:)

 Bhn²

2 keping dada ayam - d hiris

2 tangkai daun kari - d hiris

4 biji cili padi - d cincang ( saya tambah)

60 gm mentega ( Boleh d tambah jika hendak kuahnya bersalut banyak kat ayam tu)

1 biji bawang besar - d cincang

Tepung jagung secukup kegunaan

Minyak untuk menggoreng

Sedikit gula

Bhn² Perap

1/2 tsp perencah pati ayam Tumix ( saya buh 1/2 kuib pati ayam)

2 tsp gula

1 biji telur

1 tbsp tepung jagung

1/2 tsp serbuk lada hitam ( I buh yg kasar)

1/2 tsp serbuk lada putih

Garam secukup rasa

 Cara²

Ayam d gaul bersama bhn² perap dan perap selama 20 minit.

Saluti ayam tadi dengan tepung jagung.. Goreng.. Setelah ayam masak angkat dan ketepikan.

Cairkan mentega dan masukkan bawang besar, daun kari dan cili padi.. Tumis sehingga naik baunya.

Kemudian masukkan ayam dan gula.. Gaul sebati.

Angkat dan hidang.

Bhn² Untuk Nasi Goreng

800 gm nasi

2 biji telur _ d pukul ringan

1/4 tsp serbuk lada putih

1/2 tsp perencah pati ikan bilis Tumix
1 sudu besar kicap pekat ( I add to give color to the fried rice)
Daun ketumbar dan daun bawang di potong kecil ( I tambah)

Garam secukup rasa

Minyak 

Cara²

Panaskan sedikit minyak d dalam kuali... Masukkan telur dan biarkan ianya separuh masak.

Kemudian masukkan nasi, perencah pati ikan bilis, serbuk lada putih dan garam secukup rasa.

Goreng seketika. Masukkan daun ketumbar dan daun bawang. Angkat dan ketepikan.

BURGER NITE

 Assamualaikum all..as u can see it is burger nite ...on lat Thursday. My sons have been talking about the humongous burgers sold in Ampang..and other places. I said rather than go and queue to eat..let's make our own. Save a lot money for me as v a "cheaper by the dozen" I turn to Mr Google for more info on this giant burgers and came out with a simple yet nice recipe that I like. Ahaaa the accompaniment to burgers are also a very wide range of stuff but I choose to limit it to ..

The evergreen colelaw

 The burgers and buns are ready

 Fresh cut salads which can b a side dish or put into the burger...imagine after sticking all these veg in between your burger and buns..how wide u must open your mouth to get the first bite..kikiki

Not forgetting the faithfully shoestring fries

  Table fully laden and ready for the big feast

We still have more burgers on the grill waiting to be ready..

 I took pictures of everyone taking their first bite into the burgers hehehe look at their faces 

 There is Aman , Alya and Sarah

 Yaya showing off her first bite..trying to be ladylike..

 Hubby aka Abah is more civilised..cut into his burgers but trying to mimic us...hehehe

 There is me aka Mama trying to do her thing...mission impossible when u pack everything in..u can only open your mouth to dig into the bottom part of the burger..huge feat even for me to finish one burger.

 Believe it or not..we still can eat dessert..apple crumble with ice cream ...

Owwhhhh what a night..!!!

This recipe I got it from the net but I have modified because I do not have some ingredients..

1 pound hamburger ( 2 kg mince beef)

1 egg ( 2 eggs)

2 slices onion, chopped ( 2 onions- diced)

8 small Saltine crackers, crushed (crackers about 20 pcs - crushed)

1 teaspoon salt ( to taste)

1 teaspoon pepper

2 tablespoons milk ( did not put in)

1 teaspoon Worcestershire sauce (used oyster sauce)
2 tablespoon Light Soya Sauce

Mix the above ingredients together and form into burgers. If you don’t have a burger press, you can use a 1/3 cup or 1/4 cup measuring cup to measure the burger and then form the burgers with your hands. ( I weigh it 200 gm per burger) 

Season both sides of the burgers heavily with a decent barbecue rub. If you don’t have anything, you can simply mix equal parts of salt, fresh ground peppercorn, onion powder, garlic powder, and paprika.

The final secret has to do with not overcooking the meat, and I can’t stress this enough. I personally don’t like to bite into a burger with lots of raw beef in the center, but I try to aim for a slightly pink center.

If you’re grilling thick burgers, turn down the heat and give the centers time to cook. Otherwise, the outside will get overdone and the center will still be raw. This is not a big issue with thin store-bought burgers though.

As they’re cooking, I like to brush barbecue sauce or ketchup on both sides to add a little more flavor and juice. And just as they’re finishing up, throw a slice of cheese on the top of each burger.

Serve them with some good homemade bread or rolls, sweet and tender lettuce, slices of sweet onion, mustard, ketchup, and pickles.

You will end up with more than an amazing grilled burger. You’ll be stunned with an amazing, loaded hamburger sandwich. This is easy deliciousness.

YORKSHIRE PUDDINGS

Yorkshire Pudding, also known as batter pudding, is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy. (Wikipedia)

 Been looking for this recipe for a while now..tried another recipe moons ago but no luck..not too good. Maybe not the recipe but the oven is not hot enough...ooohhh lots of things could go wrong even for this simple Yorkshire Puddings.I had a good surprise yesterday morning..

Look at how the puddings rise to the occasion but a tiny bit over bake but still...lovely..lovely and lovely indeed.

Hahaha look above ..it does even fit into the muffin pan after baking.

Got the recipe from Diana from Blue Sky Kitchen. Thanks for the recipe..I love it very much. Never before I c my Yorkshire Puds so puddy like this. I copy and paste from Diana.
 Below is the recipe for the pudding:

Ingredients (12 puddings)

140 g plain flour ( this is about 200ml / 7fl oz )

4 eggs ( 200ml / 7fl oz )

200ml milk

Sunflower oil, for cooking 

Salt and pepper

Method

Heat oven to 230°C/fan 210°C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

PAUs

Again another feat that I want to get over with is making paus..the journey to find the best ever pau..I like this recipe because it is so soft and nice. Forget about the filling for the time being a filling can be store bought like red bean etc. Savory ones..I have yet to find the one that I liked. These I used the curry puff filling and the red bean. This recipe is from the blog dapur kak yah.. this recipe has roux added to it.

500gm tepung pau
3 sudu besar shorterning(lemak sayur)
3 sudu besar gula
1 sudu kecil garam
2 sudu kecil mauripan
200ml air suam (kalu uli tangan 220ml)
2 sudu teh beking powder
4 sudu besar water roux(cara buat ada di bawah)

water roux(amat penting untuk menggebukan roti dan pau)
50gm tepung gandum
250ml air

masak keduanya hingga pekat dan sedikit mendidih dan sejukkan dan adunan ini dapat 8 sudu besar water roux.

caranya
1.kalu guna bread maker masukkan semua bahan dan tekan on sahaja sehingga siap dan boleh ke no 4.
2. uli tangan...campurkan semua bahan tadi dan uli hingga tidak melekat ditangan(tangan masih comot pun tak apa) selepas itumasukkan doh kedalam plastik. Ramas atau golek-golekkan plastik tersebut ditempat yang rata dan buatlah dalam masa 6-8minit(sambil nonton pun tak pa).Keluarkan dan kita nampak menjadi adunan yang elastik.Ulilah semula ambil masa seminit dua.
3.masukkan dalam bekas bertutup dan simpan tempat kena cahaya selama 1 jam atau naik 2 kali ganda.selepas itu keluarkan dan ditumbuk-tumbuk.
4.Bahagi doh kepada bulatan kecil dan biarkan selama 10 minit dan bolehlah diletakkan dengan intinya dan biarkan semula selama 40 minit dan kukuslah ia selama 7 minit.

 

This is the result of my search for a good pau..I made this pau dough and weight each at 60 gm per pau n filled it up with the fillings. But then it swelled up to a bit too big for my liking, maybe next time I will make it smaller . Taste wise very nice and soft.

BANOFFEE IN A GLASS

 This is fun fun fun and put on the kgs...OMG :( good but bad for me...anyway, once in a while..it is good to be bad.. I have some left over cream which I have whipped for my pavlova ...ahaa..some bananas on the table, chocolate pieces most importantly left over butterscotch sauce..oooolllaalaaa..

Take a banana or two and cut them as you put them in the glass. Pipe or spoon in the whipped cream and add some more cut bananas. Slather them with the butterscotch sauce..layer it till finish.. if u have roasted nuts..it would be great too to top it with nuts..

ENJOYYY...

FLAKY EGG TARTS

Teringin and teringin punya pasal..I have been googling for this recipe for a while now..I found to that I like. This is the one that I have tried..nice but not flaky enough because as usual I try to be smarter than the original baker. I may have to try again because it i s not as good a I pictured it bcos of the changes I made. Anyway, please try the original recipe below..I am sure it i a worthwhile effort but follow the recipe ..

Recipe ( taken from Agnes Chang Dim Sum Series 2 ) makes 25 mini tarts

Water Dough

230 high protein flour, sifted

10gm custard powder, sifted

100 margarine/butter

4 tbsp castor sugar

1 egg, lightly beaten

4-5 tbsp water

Oil Dough

150g plain flour, sifted

100gm shortening

Filling:

240ml boiling water

120gm castor sugar

3 eggs ( size A)

1 tsp vanilla essence

1/2 tsp vinegar ( helps to set the filling)

Method:
Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool.

Water dough:  mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve breadcrumbs alike consistency, add in the egg and water and pulse again until it forms a pliable and smooth dough.). Leave the dough aside or put in the fridge.

Oil dough: Mix the flour and the shortening until it comes together. ( it's a little tough to form into a dough, just keep gathering the flour and rub in shortening till it forms a rough dough ). Let dough rest for 10 minutes.

Preparing the pastry

Flatten water dough. Place oil dough in the center of water dough and wrap oil dough in water dough. Oil dough wrapped in water dough. Roll the dough flat into a rectangle shape. Fold one end of the dough up to 2/3 of the dough. Fold the other end of the dough ( remaining 1/3 )on top of the folded dough. Turn the dough 90 degree.Flatten the dough once again and roll into a rectangle shape. Repeat these steps 2 times more.

a) Put the dough in the fridge to rest for 30 minutes.

Meanwhile, you can make the fillings. After the sugar solution has cooled down, add in the eggs, vanilla essence and vinegar. Stir to combine well and sieve the fillings. Discard remaining egg whites left on the strainer. Leave it aside.

b) after 30 minutes, take the pastry out from the fridge, if you find it a little hard, you can thaw it for 10 minutes before shaping the tarts. Roll the pastry out to a big dough with a thickness of 0.3cm. Use a round cutter ( slightly bigger than your tart ) to cut the dough out. Place the dough onto the tart case, pressing the bottom and gently pressing the sides of the tart. Repeat until you finish lining all the tarts. Preheat the oven at 200C

c) Pour the filling about 70% full and bake for 25-30 minutes. Pls check the appropriate temp for your oven, it's really hard to advise. I baked mine at 200c for about 25minutes.

OLD FASHIONED APPLE TART/PIE

Just wanna share this great recipe from a blog which I totally forgot whose..but definitely a keeper. Normally I will copy the link for reference later but I have had this recipe for more than a year already.  Some people call it tart and not a pie. But whether a tart or pie, it sure is lovely...much better if eaten with ice cream or a dollop of whipping cream yummmyyyy..

Got a call from my friend Aini Bidin. Her daughter was making the apple pie but the dough was too crumbly. She called to ask me what to do..OMG I am her reference while baking...I feel honored but then again I am just me..so i told her to add more butter. She did and later she MMS me how the pie come out to be..looks good. She said problem now is her daughter expects her to eat the pie after a full dinner...hehehe

Well Aini Bidin..here is a recipe that your daughter can try when she is in the baking mood.

For my family I doubled the recipe and put in a 12 inch aluminium pie tin and 2 x 4.5inc alum pie case.

PASTRY

225g /8oz Self Raising flour (If using plain add a teaspoon of baking powder)

100gms/4oz butter

50gms/2 oz white fat ( I used shortening)

1 tablespoon icing sugar

Milk to bind

FILLING

Three medium cooking apples ( I used Granny Smiths)

Approximately 2-3 tablespoons soft brown sugar

1 teaspoon cinnamon powder

Beaten egg for glazing

Caster sugar to sprinkle on top of the tart

Lemon juice to stop the apples browning

PASTRY

I do my pastry in the food processor

Whizzing the flour and icing sugar together

Add the fats and whizz until like fine breadcrumbs

Then add a little cold milk to combine (It will form a ball)

Add the milk in very small amounts. Easy to add hard to take away and you don't want soggy pastry dough. It should be quite firm

If doing by hand, rub the fats into the flour with your finger tips until it looks like fine breadcrumbs and then stir in a little milk to combine.

( I put the pastry ingredient into the mixer and use the paddle to mix all the above)

Wrap the dough in a plastic bag or cling film and pop in the fridge to rest for a little while.

Pre-heat your oven to 200.C/180.C fan/400.F/Gas.6

Meanwhile peel the apples and slice finely into a bowl. I have an old fashioned box grater with a fine slicing side and use this.

Squeeze over the lemon juice and stir gently to cover the apples.

Sprinkle over the brown sugar and cinnamon and set to the side.

Retrieve the pastry from the fridge and divide in two. One piece to be slightly smaller than the other for the base of the tart.

Grease your tart plate well

Roll out the smaller piece of pastry and place on the plate.

Spread the apple mix on top.

Use the egg wash round the edge of the pastry.Roll out the bigger disc of pastry and place on the top.

Trim the edges and crimp all round to seal.Cut a little hole on the top to let the steam escape.

Glaze with the beaten egg and pop in the oven for approx. twenty minutes or until golden brown. Sprinkle over a little caster sugar when it comes out of the oven.

QHASIDAH

Made these this morning..this is a part of my childhood which I alay cherish. Loved this dessert which my late mum used to served us after food or for afternoon tea. Very easy and nice..I guess when she is in no mood to prepare an elaborate desert or tea snacks for us, she opted for this a she know we loved them very much..especially the topping...fried shallots in ghee.

I have taken a recipe which I saw is close enough to what I think the taste should be and tried. Yes, you guessed right., I never did pen down any of my mum's favorite recipe. It is more by taste and memories of eating it only.

Resepi is in Malay..resepi from a blog but I cannot read the blogspot tu..sue sumting kitchen.blogspot.com, anyway whoever u are thanks for the recipe which I amended a bit because it is a bit too sweet for me.

Sumber : Juadah Masakan Mami (Hjh Fadilah Hanum)

Bahan:
2 cawan tepung gandum
4 1/2 cawan air
1 sudu besar tepung jagung
1 cawan gula ( can reduce a bit of the sugar which I did by 1/4 cup)
sedikit garam
5 sudu besar minyak sapi
10 ulas bawang merah - dirincik

Cara membuatnya:

1. Campurkan tepung gandum, tepung jagung, gula air dan garam.
2. Tapis dan masak atas api sehingga pekat.
3. Bila dah agak pekat dan tak berapa melekat dikuali/periuk boleh la tuang kedalam acuan.

4. Panaskan minyak sapi dan goreng bawang sehingga kekuningan, taburkan diatas kuih tadi.

Happy trying..this is indeed an old recipe..hand me downs from mother to daughter especially in the northern state of Kedah.

UDANG GORENG TELUR MASIN

 Terjumpa resepi masa buka my blog...I slalu pergi makan dengan hubby kat satu kedai yang jual Crab Salted Egg so rasanya cam teruja nk try resepi ni. Terima kasih Fiza for the resepi..dh cuba tadi...sedap dan sedap tpi I still x dapat rasa macam I makan ketam tu.

RESEPINYA

500gram udang segar 

1/2 cawan tepung jagung 

1/2 sudu teh lada sulah 

2 biji telur masin - Guna yang kuningnya sahaja ( saya masuk semua skli)

3 sudu besar udang kering - di rendam dan cincang halus (saya guna udang kering yg dh digoreng dan tumbuk)

2 tangkai daun kari 

4 biji cili padi - di potong kecil

2 ulas bawang putih - di cincang  ( saya suka makan bwg putih so tambah jadi 5 ulas)

2 sudu minyak masak

60gm mentega

Perencah (campurkan)

1 sudu besar gula pasir

1/2 sudu teh garam

1/2 sudu teh kiub ayam maggi

CARA MEMBUATNYA 

1. Cuci udang, keringkan. Campur tepung jagung dengan serbuk lada sulah, gaulkan dengan udang tadi.

2. Panaskan minyak masak, goreng udang yang di gaul tepung tadi selama lebih kurang 1 minit sehingga kulitnya garing. ketepikan.

3. Kukus telur masin (yang kuning sahaja) selama 5minit, dan hancurkan ketika masih panas.

 4. Di dalam kuali lain masukkan 2 sudu minyak masak, tumis bawang putih, udang kering, cili padi dan daun kari sehingga wangi. Masukkan mentega dan kacau sebentar. Bila mentega telah cair, masukkan telur masin dan kacau sebentar.

 5. Masukkan udang yang di goreng tadi beserta  perencah, kacau lagi hingga udang sebati. Bolehlah di angkat dan hidangkan.  

Apa pun cuba lah sedap resepi ni...

DURIAN FRESH CREAM CAKE

 

Baked and made this cake a few weeks ago....been having this itch to eat something durian-ie..hehehe made this marvelous sponge cake and have it layered..I went to Tesco and bought some durian in a box. I got about 300 gm of durian flesh ..yummmy and blended in to a soft pulp. Beat about 250 gm of whipping cream and mix the durian pulp and beat till well combined. 

Cut the cake into 2 or 3 layers and start frosting the cake. Keep the cake refrigerated before serving. At least 2 hour before serving..uhmmm I remembered I had a durian high that day and was fully satisfied..

DOUBLE CHOCOLATE DATE BROWNIES

Been browing through the net for a recipe to use up some dates which are given to me by my brother in law. In return I am supposed to pass him some of the baked stuff.

Got this recipe from www.dailymail.co.uk..looks good because I have a lot of dates in my freezer....thanks to dailymail for recipe and to him for the dates.

Makes 9 large brownies

100g • 3½ oz medjool dates pitted and halved lengthways  ( I used 25 gm medjool and balance normal dates)

100g • 3½ oz dark chocolate about 70 per cent cocoa ( I used 400 gm collata dark chocolate)

300g • 11oz dark chocolate about 50 per cent cocoa

180g • 6¼ oz lightly salted butter diced

150g • 5oz light muscovado sugar ( I used brown sugar)

 4 medium eggs plus 1 medium egg yolk

115g • 4¼ oz ground almonds

100g • 3½ oz plain flour

1 tbsp cocoa

1 rounded tsp baking powder

3 tbsp cooled strong black coffee

icing sugar for dusting

Preheat the oven to 170C/150C fan/gas 3. Have ready a nonstick square brownie tin about 23cm x 4cm (9in x 1½ in) or equivalent. If your tin is not nonstick, butter and flour it. 

Slice the halved dates across. Roughly chop the 70 per cent chocolate. Set these aside separately.

Break the 50 per cent chocolate into pieces and melt it with the butter in a mixing bowl set over a pan containing a little simmering water. Remove from the heat, add the sugar and whisk until smooth and combined. 

Add the eggs and egg yolk to the chocolate mixture – one by one and beating after each addition, continuing to beat at the end until the mixture is very glossy and amalgamated. 

Gently fold in the ground almonds, then sift over the flour, cocoa and baking powder and fold in without over mixing. Stir in the coffee and fold in two thirds of the chopped chocolate, and the dates, separating out the pieces. 

Pour the mixture evenly into the tin and scatter the rest of the chopped chocolate over the top. Bake for 25-30 minutes until the outside is risen and slightly cracked – a skewer inserted into this section should come out with just a few gooey crumbs, and likewise in the centre. Run a knife around the edge of the tin, and leave to cool, then chill for several hours or overnight. 

Lightly dust with icing sugar and slice into 9 squares, or about 25 mini brownies if you prefer.