Resepi KARIPAP INTI IKAN

by Resepi Masakan Melayu on Thursday, December 9, 2010 at 4:56pm

Bahan Kulit Karipap :

3 cawan tepung gandum

2 sudu marjerin

2 sudu minyak(dicairkan)

Sedikit air

Cara Membuat:

1.Marjerin dan minyak dicairkan dan dituang semasa masih panas ke atas tepung gandum.

2.Kemudian masukkan air.Uli hingga menjadi doh.

Bahan Inti Karipap:

1 biji kelapa (ambil santan pekat dalam 2 cawan)

1 kg ikan selayang/mackerel/kembung } rebus dan asingkan isinya 1 sudu kecil halba 6 ulas bawang merah } mayang halus 1 inci halia} mayang halus

Garam secukup rasa

Cara Membuat:

1. Kisar isi ikan dengan santan hingga halus (atau ikut citarasa jika tidak mahu halus)

2. Masukkan dalam kuali isi ikan dengan santan, kacau hingga hampir kering.

3. Masukkan halba, bawang merah, halia dan garam secukup rasa

4. Kacau lagi sehingga inti tersebut agak kering

5. Boleh lah diangkat dan sejukkan.

6. Ambil doh karipap canaikan dan letakkan doh dalam acuan karipap.Masukkan sesudu inti.

Boleh juga dikelim tepi karipap dengan tangan. Goreng sehingga kekuningan.



Cucur Udang Macaroni - pautan Teratak Seri

Bahan-Bahan

Macaroni - celur dan tos
Udang - ikut suka
Bawang dadu
Kucai
Tepung
Air
Garam

Cara-Cara

Satukan semua
Panaskan minyak
Bulatkan adunan dan goreng
Dah kuning angkat dan tos
Hidangkan dengan chili sos

Martha Stewart's Peanut Butter Toffee Cookies

Ingredients

Makes 24

• 3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup smooth peanut butter
• 1 large egg
• 2 chocolate-covered toffee candy bars (1.4 ounces each), chopped

Directions

1. Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
3. Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely. Store in an airtight container at room temperature, up to 2 days.

ALMOND CAPPUCINO COOKIES

DOUGH

Anchor Salted Butter 150 gm
Icing Sugar 80 gm
Egg 1 No
Flour 330 gm
Coloatta Dip Cappucino 100 gm


FILLING

Whole Almond (Roasted) 150 gm

DECORATION

Colatta White Compond 150 gm
Colatta Dep Cappucino 100 gm
Paper Cup Small 1 roll


WORKING METHOD ;

1. Blend Butter and Icing Sugar until fluffy
2. Then add Egg slowly
3. Pour Flour and Melted Dip Cappucino together till all combined


FILLING

1. Cover the whole Almond with dough and baked at 180 C approximately 8 to 10 minutes

DECORATION

1. Use White Compound, Dip Cappucino and Paper Cup small as decoration

STRAWBERRY NUT WHEEL COOKIES

DOUGH

Anchor Salted Butter 125 gm
Castor Sugar 50 gm
Egg 1 No
Flour 200 gm
Colatta Dip Strawberry 50 gm
Vanilla Essence 5 gm


FILLING

Colatta Dip Strawberry 100 gm
Walnut (Chopped) 100 gm
Colatta Rice Crispy Strawberry 30 gm


DECORATION

Colatta Dip Strawberry 100 gm
Colatta Rice Crispy Strawberry 50 gm


WORKING METHOD ;

1. In mixing bowl, blend Cream Butter and Sugar. Add Egg and Vanilla Essence, mix well combine Flour and Dip Strawberry. Gradually add to creamed mixture. On a lightly floured surface, roll dough into rectangle. Spread dip to within 1/2 inch of edge. Sprinkle Nut and Rice Crispy over dip. Roll up starting with a long side. Wrap in plastic wrap. Refrigerator for at least 3 hours or overnight

2. Unwrap and cut into 1/4 inch for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.

3. Use Dip Strawberry and Rice Crispy as decoration

HAZELNUT CHOCOLATE STICK COOKIES

DOUGH

Anchor unsalted Butter 150 gm
Icing Sugar 80 gm
Egg 1 No
Flour 400 gm
Colatta Hazelnut Chocolate Cream 150 gm
Whole Hazelnut (chopped) 50 gm
Vanilla Essence


DECORATION

Colatta Milk Compound 400 gm
Colatta Dark Compound 50 gm
Colatta Rice Crispy Vanilla/Chocolate


WORKING METHOD ;

DOUGH

1. Beat Butter and Icing Sugar in a large bowl with an electric mixer at medium speed until creamy. Then add egg at a time, next add vanilla essence.

2. With mixer on low speed, beat in the mixed dry ingredients. (Flour, Hazelnut, and Hazelnut Chocolate Cream)

3. Roll out the dough in rectangular tray. Let it set a few hours or overnight. Then cut into stick and baked at 180 C for 10 to 20 minutes


DECORATION

1. Melted the Milk Compound and Dark Compound separately in double boilers over barely simmering water. Spoon the Chocolates into piping bag and drizzle over the cookies in a decorative manner.

2. Use Rice Crispy Vanilla/Chocolate as a decoration. Let stand for 3 to 5 minutes in chiller until set

3. Ready to serve

BLUEBERRY CHOCOLATE CHIPS COOKIES

DOUGH

Anchor Salted Butter 200 gm
Brown Sugar 150 gm
Castor Sugar 120 gm
Eggs 2 nos
Flour 350 gm
Baking Soda 13 gm
Colatta Chocolate Chips 200 gm
Colatta Dip Blueberry
Vanilla essence 1 teaspoon
Wallnut (optional)


DECORATION

Colatta Dip Blueberry 150 gm


WORKING METHOD ;

DOUGH

1. Blend Butter, Brown Sugar and Sugar until fluffy. Then add Eggs slowly

2. Mix Flour, Baking Soda, Chocolate Chips and melted Dip Blueberry into the mixture till it incorporate

3. Use 10 gm of dough and make into shape. Then arrange the dough on a baking tray

4. Bake at 170 C at approximately 8 to 10 minutes


DECORATION

1. Use melted Dip Blueberry as a decoration

ORANGE FRUITY BALL

DOUGH


Anchor Salted Butter 120 gm
Castor Sugar 25 gm
Brown Sugar 45 gm
Egg 1 No
Flour 320 gm
Baking Soda 1 gm
Colatta Dip Orange 110 gm
Vanilla essence


FILLING

Mix Peel 100 gm


DECORATION

Colatta Dip Orange 200 gm
Colatta Colour Rice 150 gm
Paper Cup Small 1 roll


WORKING METHOD ;

DOUGH

1. Blend Butter, Brown Sugar , Vanilla essence and Sugar until fluffy

2. Then add the Egg at a time

3. Pour in Flour till all combined and become a dough


FILLING

1, Make a ball (10gm), then put in Mix Peel at the centre

2. Arrange the cookies on a baking tray and baked at 180 C approximately 10 to 20 minutes


DECORATION

1. Use Dip Orange, Colour Rice and Paper Cup as a decoration

MINTY CHOCOLATES KISSES

DOUGH

Anchor Salted Butter 100 gm
Castor Sugar 50 gm
Egg 1 No
Flour 150 gm
Coco Powder 30 gm
Colatta Dip Mint 50 gm
Colatta Dark Compound 50 gm
Vanilla essence


FILLING

Colatta Dip Mint 80 gm


DECORATION

Colatta Dark Compound 50 gm
Colatta Dip Mint 150 gm


WORKING METHOD :

DOUGH

1. Mix the Flour and Coco Powder in a medium bowl. Beat the Butter and Sugar in a large bowl with an electric mixer at high speed until pale and add the Mint Dip, Vanilla essence and Egg. Beat until blended.

2. With mixer on low speed, beat in the mixed dry ingredients. Press the dough into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Pre heat the oven to 180 C. Butter two baking sheets.

3. Roll out the dough on a lightly floured surface to 3mm thick. Use a 5mm cookie cutter to cut out the cookies. Bake until just golden at the edge for 6 to 8 minutes


FILLING ( optional )

1. Melted the Mint Dip and pipe in at the centre of cookies and stick together in pairs with the filling.

DECORATION

1. Use Dark Compound and Dip Mint as a decoration

CHICKEN PIZZA - noreen-homecooking.blogspot

Bahan-bahan (1 keping saiz 30cm)
Bahan2 doh:
120gm tepung gandum
120gm tepung roti
1 camb olive oil
1/4 camt garam
1 camt yis
150-160ml air suam

sedikit olive oil - untuk sapuan atas permukaan doh

bahan2 untuk topping:
sos pizza/pasta secukupnya
200gm chicken breast - direbus/digoreng
1/2 biji cili benggala (capsicum) hijau - dipotong memanjang
5 biji buah zaiton - dipotong bulat
100gm cheese mozarella
sedikit parutan cheese parmesan

bahan2 herb seasoning:
secubit herba thyme
secubit herba rosemary
secubit italian seasoning
secubit herba parsley atau flakes

cara:

• masukkan semua bahan2 doh ke dalam BM dan tekankan untuk setting dough
• tunggu sehingga siap lebih kurang 1 1/2 jam (bergantung pada jenis BM masing2)
• selepas itu keluarkan doh dan letakkan di atas papan pencanai yang telah ditaburkan dengan sedikit tepung
• tumbuk2kan doh tadi supaya mengeluarkan angin
• bentukkan doh menjadi bulat yang besar dan rehatkan selama 10 min
• selepas itu bolehlah dicanaikan doh menjadi bulat besar di antara 28-30cm
• letakkan di atas pizza pan yang telah digriskan terlebih dahulu
• cucuk2kan permukaan doh tadi dengan garfu
• kemudian sapukan permukaan doh dengan olive oil
• bakar pada suhu 180C selama 10min
• keluarkan dari oven dan biarkan sejuk
• selepas itu bolehlah disapukan dengan sos pizza/pasta dipermukaan doh
• taburkan dengan cheese mozarella, ayam, capsicum, buah zaitun dan bahan2 herb seasoning
• akhir sekali taburkan lagi cheese mozarella dan parutan cheese parmesan
• bakar lagi sekali pada suhu 200C selama 10-15 min atau sehingga masak dan garing (bergantung pada selera masing2)
• hidangkan panas2

note: topping boleh dipelbagaikan ikut selera masing2. kalau pergi makan di domino pizza jangan lupe order garlic sauce then boleh simpan kat umah makan ngan homemade pizza

SESAME HOT DOG BUNS - noreen-homecooking.blogspot

Bahan-bahan (10 biji):
250gm tepung roti
50gm tepung gandum - boleh juga digantikan dengan tepung kek
50gm gula pasir
1 biji telur
1/2 camt garam
1 camt susu tepung
1 camt yis
1/4 camt bread improver - optional
160ml air
25gm shortening - boleh juga digantikan dengan butter

10 biji hot dog
bijan secukupnya
egg wash - untuk sapuan

cara:

• masukkan semua bahan ke dalam BM dan tekankan untuk setting dough
• tunggu sehingga siap lebih kurang 1 1/2 jam dan ini bergantung pada jenis BM masing2
• keluarkan doh dari BM dan letakkan di atas papan pencanai yang telah ditaburkan dengan sedikit tepung
• tumbuk2kan doh tadi supaya mengeluarkan angin
• bahagikan doh kepada 10 bahagian dengan setiap satu seberat 55gm/60gm
• bentukkan setiap doh menjadi bulat dan rehatkan selama 10 min
• ambil satu doh dan canaikan menjadi bentuk rectangular (seperti di dalam gambar)
• letakkan satu biji hot dog dan potongkan bahagian kiri dan kanan kepada 5 bahagian (lihat gambar)
• kemudian cantumkan bahagian2 yang dipotong tadi (lihat gambar)
• lakukan sehingga habis dan susunkan ke dalam loyang/dulang yang telah digris
• sapukan dengan egg wash dan taburkan dengan bijan
• kemudian biarkan ianya naik sekali lagi selama 30-45 min
• pada yang berada di negara 4 musim bolehlah disimpan ke dalam oven tanpa perlu 'ON' kan oven
• apitkan kiri/kanan atau atas bawah loyang tadi dengan dua cawan air panas supaya proses penaikan doh akan menjadi cepat
• selepas itu bakarlah pada suhu 200C selama 5 min
• kemudian turunkan suhu oven pada 180C dan bakar lagi selama 10-12 min atau sehingga keperangan

CINNAMON HOT DOG SPICY BUN - noreen-homecooking.blogspot

Bahan :

500gm tepung roti
95gm gula kastor
1 camt garam
14gm (4 1/2 camt) yis
50gm mentega/marjerin
45gm shortening/minyak sayur
2 camt susu pekat manis
1 biji telur
210gm air

Hiasan :

16 biji hot dog/sosej
serbuk kulit kayu manis
serbuk kari
mayonnaise
daun bawang - dipotong halus
susu sejat/egg wash - untuk sapuan

cara:

• masukkan semua bahan ke dalam breadmaker dan tekankan untuk setting dough
• tunggu sehingga lebih kurang 1 1/2 jam bergantung pada jenis BM masing2
• setelah siap keluarkan doh dan letakkan di atas papan pencanai yang telah ditaburkan dengan sedikit tepung
• tumbuk2kan doh tadi supaya mengeluarkan angin
• kemudian bentukkan menjadi bulat yang besar dan rehatkan selama 15 min
• potongkan doh menjadi 16 bahagian dengan satu seberat 60gm
• ambil satu doh tadi dan bentukkan menjadi bulat dan lakukan sehingga habis
• rehatkan sekejap selama 10 min
• ambil satu doh dan canaikan menjadi bentuk rectangular
• kemudian ambil satu hot dog dan letakkan di tengah2 doh tadi
• potong di setiap kiri dan kanan sebanyak 5 potongan (lihat cara di sini)
• lipatkan berselang-seli dan tekankan sedikit dipenghujung lipatan supaya ianya tidak terbuka
• lakukan sehingga habis dan susunkan ke atas loyang yang telah digriskan terlebih dahulu
• biarkan doh naik dua kali ganda selama 45 min ke 1 jam
• jika berada di negara 4 musim bolehlah di letakkan loyang tadi di dalam oven dan letakkan dua cawan air panas (tidak perlu ON kan oven)
• sementara itu bolehlah dicampurkan serbuk kari dan serbuk kulit kayu manis
• gaulkan rata dan ketepikan
• setelah itu sapukan permukaan doh dengan susu sejat/egg wash, taburkan campuran serbuk tadi, pipekan mayonnaise dan taburkan dengan daun bawang
• bakar pada suhu 180C selama 15 min atau sehingga masak dan keperangan

AYAM MASAK MERAH - secretdelicious.blogspot

4 ketul ayam

kacang peas

1/2 labu bawang besar - dipotong bulat

garam, gula dan serbuk perasa secukup rasa

minyak untuk menumis

Bahan2 kisar:

10 tangkai cili kering

5 biji cili hidup

3cm halia

3 ulas bawang putih

1 labu bawang besar

2 batang serai

4 biji buah tomato

2 sudu besar sos tomato

cara:
ayam dilumurkan dengan garam dan serbuk kunyit
goreng separuh masak dan ketepikan
dengan menggunakan minyak yang sama tumiskan bahan2 kisar sehingga garing
setelah itu masukkan ayam goreng tadi, kacang peas, bawang pesar, garam, gula dan serbuk perasa secukupnya
gaulkan semua bahan sehingga sebati
angkat dan hidangkan

DAGING KICAP LADA PUTIH - secretdelicious.blogspot

daging dipotong kecil
1 biji bwg bombay d hiris kasar
1 keping halia hiris kasar or nipis
1 sudu besar sos tiram
kicap manis ikut suka
1sudu kecil serbuk lada hitam

goreng daging gn serbuk kunyit.
goreng sparuh garing.
tumis bwg merah & halia.
masukkan sos tiram, kicap manis.
kacau sbati.
masukkn serbuk lada hitam.
kacau sbati.

LEMAK NENAS IKAN MASIN - secretdelicious.blogspot.com

1 packet ikan masin yg byk tulang tu (sha x tahu ape nama yea)
nenas ikut suka
5 biji cili padi - kisar

1 bwg merah - kisar

1 kotak santan pekat

serai - tumbuk

kunyit - kisar

garam sckupnya

tumis bhn kisar tanpa minyak yea.

masukkn santan n kacau sbati.

agak2 nk mdidih, masukkn ikan n nenas

taruh garam sckupnya... kacau shingga kuah mdidih.

AYAM GORENG HALIA - secretdelicious.blogspot.com

Ayam ikut suka nk byk mane
2 biji bwg besar yg kuning tu d hiris nipis2
2 keping halia hiris kasar or nipis
2 sudu besar sos tiram
2 sudu besar kicap manis cap kipas ikut suka


goreng ayam gn serbuk kunyit. goreng garing.
tumis bwg besar & halia. garing sket, masukkan sos tiram & kicap manis.
kacau sbati. masukkn ayam. kacau sbati.

COLATTA CHOCOLATE GRANITE

GANACHE ( soft dough chocolate )

Anchor Whipping Cream 200 gm
Colatta Dark Compound 600 gm
Paper Cup (small) 1 roll


DECORATION

Colatta Dark Chocolate Rice Crispy 100 gm
Colatta White Chocolate Rice Crispy 100 gm
Colatta Strawberry Chocolate Rice Crispy 100 gm


WORKING METHOD

1. Cook Anchor Whip Cream at 80 C and pour the Dark Chocolate inside.

2. Stir until all combined. Keep chill a few hours ( till frozen ).

3. Shape it into a ball ( 10 gm ).

4. Dip into the Chocolate Compound and cover with the Chocolate Rice Crispy.

5. Keep chill and ready to serve

HAZELNUT PRALINE

HAZELNUT PRALINE ( Coat with Milk Compound Colatta )

FILLING

Anchor Whipping Cream 100 ml
Colatta Hazelnut Chocolate Cream 50 gm
Whole Hazelnut (Roasted) 100 gm
Colatta Milk Couverture 150 gm
Colatta Dark Couverture 50 gm
Butter 25 gm


WORKING METHOD

1. Cook Hazelnut Chocolate Cream with Anchor Whipping Cream at 80 C

2. Then add the Milk and Dark Couverture till dissolve.

3. Add Butter and stir till dissolve

DURIAN PRALINE

DURIAN PRALINE ( Coat with Dark Chocolate Compound Colatta )


FILLING

Fresh Durian 100 gm
Anchor Whipping Cream 100 ml
Colatta Milk Couverture 150 gm
Colatta Dark Couverture 50 gm
Butter 25 gm


WORKING METHOD

1. Boil the Whipping Cream at 80 C , then add the fresh Durian and mix till combined.

2. Then add the Milk and Dark Couverture till dissolve.

3. Add Butter and stir till dissolve

PEPPER MINT PRALINE

PEPPER MINT PRALINE ( Coat with White Chocolate Compound Colatta )

FILLING

Anchor Whipping Cream 100 ml
Colatta Mint Dip 50 gm
Colatta White Couverture 200 gm
Butter 25 gm


WORKING METHOD

1. Cook the Whipping Cream at 80 C , then add the Mint Dip and mix till combined.

2. Then add the White Couverture till dissolve.

3. Add Butter and stir till dissolve

Ada Irshad's Perfect Chicken Biryani - Karach,i Pakistan

Recipe for making a perfect chicken biryani.

Ingredients:

•Rice (Basmati) – 300 gms.

•Chicken pieces – 600 gms.

•Whole garam masala - 2 tbsp.

•Sliced onions – 1 cup

•Chopped garlic – 2 tbsps.

•Chopped ginger – 2 tbsps.

•Red chili powder – 3 tsps.

•Coriander powder – 1 tbsp.

•Turmeric powder – 2 tsps.

•Bay leaf – 2 nos.

•Chopped t...omato – ¾ cup

•Chopped green coriander – 1 tbsp.

•Curd (yogurt) – 1 cup

•Saffron – ½ gm.

•Garam masala powder – 3 tsp.

•Milk – ½ cup

•Butter – 50 gms.

Method 1.

•Golden fried sliced onions – ¾ cup•Ginger julienne’s - 1 tbsp.•Oil – 3 tbsps.•Mint leaves – 2 tbsp.•Salt To taste

Method 2,

1.Pick, wash and soak rice in water for about 30 minutes.2.Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside

Method 3

Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour

Method 4.

Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala . Let it crackle. Add Sliced onions and sauté’ until light golden brown.

Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

Dissolve saffron in warm milk and keep aside.

Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne’s, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes.

Alternatively cook on an indirect slow flame for 10 to 12 minutes.

Cream Cheese (for decoration)

500 gm cream cheese
100 gm fresh/whipping cream
50 gm sugar
1 lemon (squeeze)

Mix and stir well for roughly 20 minutes

CHOCOLATE CREAM

Chocolate Cream (Decoration for Jelly etc)

1. 100 g of chocolate ice blended powder mix well with 600 gm of whipping cream

Waffle/Pancake/Dorayaki/Crepe

1. Mix 1000 g waffle powder with 1300 ml of water, stir well

2. Add in 2 eggs (beaten) and stir well

3. Pour the mixture into waffle maker for around 5 - 6 minutes and it's ready to serve

APAM BALIK

BAHAN-BAHAN( 4-5 orang )
2 cawan tepung gandum
½ cawan gula
1 sudu teh soda bicarbonate
1 sudu teh baking powder
Sedikit pewarna kuning (tak de pun tak pe)
1 biji telur
1½ cawan air
Sedikit mentega /planta untuk mengoles
Bahan tabur : Kacang tanah yang sudah dikisar kasar
Jagung manis (dalam tin)
LANGKAH PENYEDIAAN :
1) Mesin gula bersama telur hingga kembang,
2) Masukkan soda, bicarbonate, air dan pewarna kuning. Mesin lagi hingga sebati.
3) Masukkan tepung dan mesin lagi sehingga sebati. (ADUNAN SIAP)
4) Oleskan planta di permukaan kuali & tuangkan 1 senduk adunan tadi, kemudian nipiskan.
5) Biarkan seketika & sementara menunggu masak, taburkan bahan tabur di atas.
6) Apabila cukup masak, angkat dan dilipat DUA sebelum dipotong. Selamat Mencuba.

Ulunthu Vadai

BAHAN-BAHAN
3 cawan ulunthu (direndam dalam air selama >< 3 jam. Kemudian dikisar hingga hancur dengan menggunakan air yang sedikit supaya adunan itu pekat (lagi pekat lagi bagus))
3 biji bawang besar - dimayang halus
3 biji cili hijau - dipotong halus
3 tangkai daun kari (daun sahaja) - dicincang halus
Sedikit garam

LANGKAH PENYEDIAAN :
1) Ulunthu dikisar.
2) Kemudian, masukkan bawang besar, cili hijau, daun kari dan garam.
3) Gaul sebati dan biarkan adunan selama >< 3 jam.
4) Panaskan minyak (minyak mestilah panas dan banyak)
5) Ambil sedikit adunan dan letak dekat tangan. Leperkan sedikit dan buat lubang ditengah (lebih senang kalau berlapikkan plastik.Sebelum ambil adunan celupkan tangan ke dalam air dahulu supaya adunan tidak lekat di tangan)
6) Goreng sehingga warna kuning keemasan dan bolehlah diangkat.
* Vadai ini sandat sedap dimakan panas-panas dan boleh juga dicicah dengan chutney atau sos.
*Sesuai dimakan pada waktu petang bersama dengan teh tarik panas.

CHICKEN SALAD SANDWICH

Ingredients:

• 1 cup cooked chicken breast, diced
• 1/2 cup celery, diced
• 1/2 onion, diced
• 1/2 cup salad dressing (or mayonnaise)
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 hard-cooked egg, peeled
• 1 tomato, 8 slices
• 4 lettuce leaves
• 8 slices of bread (your choice of bread)

Directions:

1. You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor.

2. Pulsate food processor about 4 times.

3. You want ingredients well mixed; however, only coarsely chopped.

4. With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.

TRIFFLE PUDDING

	Preparation & Cooking time: 30 mins
	Makes: 6 servings
	Suitable for: children aged 1 year and above

Ingredients

4 pieces	Sponge roll
3 tbsp	Fruit cocktails, drained (cut into small pieces)
A
250 ml	Water
30 gm	Milk that is suitable for your child
½ tsp	Vanilla essence
1 tsp	Sugar
B
3 tbsp	Custard powder
4 tbsp	Water
1	Egg

Cooking Method

1. Arrange sponge cake at the inside of pudding bowl. Spoon fruit cocktail into the centre of the bowl; set aside.
2. In a saucepan, bring ingredients A to boil.
3. Then stir in ingredients B mixture.
4. Simmer until mixture slightly thickens.
5. Pour into prepared pudding bowl and set to chill.

HOT DOG &TOMATO SCRAMBLE

	Preparation: 30 mins Cooking: 30 mins
	Serves: 4 serving
	Suitable for: children aged 1 year and above

Ingredients

A
2	hot dogs, cubed
1	tomato, removed seed & cubed
2 tbsp	Water
1 tbsp	Milk that is suitable for your child
	(recipe uses NESLAC EXCELLA GOLD)
2	eggs
	a little butter
2 slices	bread, toasted

Cooking Method

1. In a bowl, mix well ingredients A.
2. Heat a small knob of butter. Add ingredient A mixture.
3. Stirring all the time until cooked. Cool slightly
4. Arrange toasted bread on plate. Spoon scramble and serve.

MACADAMIA ROSES PRALINE (Coat with White Chocolate Compound Colatta)

FILLING

100 ml Anchor Whipping Cream
60 gm Macademia Nuts (Roasted)
250 gm Colatta White Couverture
35 gm Butter


Working Method:

1. Boil the Whipping Cream at 80 C then add the Macademia Nuts and mix till combined

2. Then add the White Couverture till dissolve

3. Add Butter and stir till dissolve

YOUNG COCONUT PRALINE (Coat With Dark Chocolate Compound Colatta)

FILLING

100 ml Anchor Whipping Cream
20 gm Hawaiian Coconut (Roasted)
150 gm Colatta Milk Couverture
50 gm Colatta Dark Couverture
25 gm Butter


Working Method :

1. Cook the Whipping Cream at 80 C then add the Hawaiian Coconut and mix till combined

2. Then add the Milk and Dark Couverture till dissolve

3. Add Butter and stir till dissolve

4. Insert mixture into the bagpipe and pipe it into chocolate shell

( To make the shell (coating) - Double boil the Dark Chocolate Compound Colatta - )

STRAWBERRY CHEESE PIE

Base

300 gm Anchor Salted Butter
125 gm Icing Sugar
1 Nol. Egg
400 gm Flour
50 gm Colatta Strawberry Dip

(Slow Speed)
(api atas dan bawah)


Filling

80 gm Colatta White Couverture
100 gm Anchor Whipping Cream
80 gm Anchor Cream Cheese

(High Speed)


Decoration

250 gm Fresh Strawberry Fruit
80 gm Colatta White Couverture (Shaving)
50 gm Neutral Glaze


Working Method:

Base

1. Blend Butter and Sugar until creamy, add Egg and continue mixing until the dough comes together. Roll the pastry into a ball, wrap in plastic wrap (Cling Film) and chill in the refrigerator.

2. Reheat the oven to 195 C. Roll the pastry out to 5mm thick on a floured work surface. Using the rolling pin, roll up the pastry and gently lay it over each case. Push the pastry into the pie case smoothing the base and pressing into the sides. Trim off excess pastry. Bake for 7 to 10 minutes

3. Remove from the oven and apply the Strawberry Dip on the surface.


Filling

1. Blend Cream Cheese until smooth

2. Melt the Couverture i
n double boiler over barely simmering water. Remove from the heat and transfer to a bowl. Add the Whipping Cream and stir until all combined together. Then pour into the pie shell.


Decoration

1. Use Fresh Strawberry , White Couverture and Neutral Glaze as a decoration

CHOCOLATE ORANGE PIE

Base

300 gm Anchor Salted Butter
125 gm Icing Sugar
1 No. Egg
400 gm Flour
50 gm Colatta Orange Dip


Filling

100 gm Colatta Dark Couverture
100 gm Anchor Whipping Cream
50 gm Orange Peel


Decoration

80 gm Anchor Whipping Cream (Whipped)
80 gm Orange Mandarin Wedges
80 gm Colatta Dark Couverture (Shaving)
20 gm Snow Powder


Working Method :

1. Blend Butter and Sugar until creamy, add Egg and continue mixing until the dough comes together. Roll the pastry into a ball, wrap in plastic wrap (Cling Film) and chill in the refrigerator.

2. Reheat the oven to 195 C. Roll the pastry out to 5mm thick on a floured work surface. Using the rolling pin, roll up the pastry and gently lay it over each case. Push the pastry into the pie case smoothing the base and pressing into the sides. Trim off excess pastry. Bake for 7 to 10 minutes.

3. Remove from the oven and apply the Orange Dip on the surface


Filling

1. Melt the Couverture in double boiler over barely simmering water. Remove from the heat and transfer to a bowl. Add the Whipping Cream and stir until all combined together. Lastly add the Orange Peel shell.


Decoration

1. Use Whipping Cream , Orange Mandarin, Dark Couverture and Snow Powder as a decoration

WAFFLE RECIPE

Ingredients


200 gm Waffle mix

190 gm Water


Working Method

1. Heat Waffle iron as directed, greased with Butter or Oil

2. Combined Waffle mix and Water . Stir until lumps disappear.

3. Bake in hot waffle iron until steaming stops approximately 4 minutes

PAN CAKE

Ingredients


200 gm Waffle mix

150 gm Water


1 Nos Egg


Working Method

1. Combined Waffle Mix, Water & Egg. Stir until large lumps disappear.

2. Pour Butter for each pan Cake on to hot griddle ( heated frying pan )

3. Cook 1 to 1 1/2 minutes, turning when edge look cooked and bubbles begin to break on surface. Then continue to cook for 1 to 1 1/2 minutes or until golden brown.

MILK WALNUT CRUMBLE PIE

Base

300 gm Anchor Salted Butter
125 gm Icing Sugar
1 No. Eggs
400 gm Flour


Filling

125 gm Colatta Milk Couverture/Compound
100 gm Anchor Whipping Cream
50 gm Walnut (Roasted & Chopped)


Crumble (Topping)

40 gm Anchor Salted Butter
25 gm Sugar
75 gm Flour
40 gm Walnut (Roasted & Chopped)


Decoration

20 gm Snow Powder


Working method

Base

1. Blend Butter and Sugar until creamy, add Egg and continue mixing until the dough comes together. Roll the pastry into a ball, wrap in plastic wrap (Cling Film) and chill in the refregerator.

2. Reheat the oven to 195 C. Roll the pastry out to 5m thick on a floured work surface. Using the rolling pin, roll up the pastry and gently lay it over each case. Push the pastry into the pie case smoothing the base and pressing into the sides. Trim off excess pastry. Bake for 7 to 10 minutes.

3. Remove from the oven and apply the Hazelnut Chocolate Cream on the surface.

Filling

1. Melt the Couverture in double boiler over barely simmering water. Remove from the heat and transfer to a bowl. Add the Whipping Cream and stir until all combined together. Lastly add the Walnut. Then pour into the pie shell.


Crumble (Topping)

1. Mix the Sugar, Butter and flour together

2. Then add the Walnut insidethe crumble mix

3. Sprinkle it on topof the pie


LASTLY - Use Snow Powder as a decoration

Chinese-Restaurant-Fried -Rice

Ingredients

• 2 cups uncooked basmati rice
• 2 cups water
• 1/2-3/4 cup chicken stock
• 1 beef steak (cut into cubes)
• 1/2 cup frozen peas
• 2 eggs
• 3-4 tablespoons canola oil (or peanut oil)
• 1/4 teaspoon salt
• 2 tablespoons soy sauce

Directions

1. 1

   Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.

2. 2

   Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.

3. 3

   Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add beef and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.).

4. 4

   Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.

5. 5

   Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).

6. 6

   Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor,

7. 7

   Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.).
8. but you don't want to put in too much as it will end up quite sticky.

9. 8

   Enjoy! It's the best homemade fried rice you'll ever make!

NOTE: You can also fry green onion and garlic first before proceeding the above. Thumbs up for this marvellous chinese fried rice, mmmmmmmmmmmmm

Pattaya Fried Rice - Roz

Here is recipe for the rice:

(Serves 5 people)
INGREDIENTS:
5 bowls rice
5-6 Shallots*
2-3 cloves Garlic* (* sliced)
2-3 Red/Green Chilies - pounded
1 tbsp TomYam paste (I used Adabi)
1 tsp Curry Powder
Oyster Sauce
Soy Sauce
2-3 Sausages - sliced
Mix Veg - cauliflower, french beans, cabbage - chopped
Salt & pepper


METHOD:
1. Season rice with salt & pepper.

2. Heat up some oil & fry shallots & garlic until brown. Put aside.

3. Fry sliced sausages & put aside.

4. With remaining oil, stir fry pounded chilies, tom yam paste & curry powder until fragrant.
Add in oyster sauce & soy sauce.
Add in vegetables.
Add in rice & stir until well mixed.
Add in fried onions, garlic & sausage.

5. Wrap in omelet (optional).

Serve with crackers and whatever else you like....enjoy!

Kaya Balls

Recipe copied from FRD for those who wants the BM version:
Bahan-bahan
250g tepung gandum
1 sudu teh serbuk penaik
secubit garam
125g mentega (Mama guna majerin aje!)
75g gula kastor
4 biji telur
200ml susu segar
1/2 sudu teh esen vanila
Serikaya

Kaedah penyediaan :
1. Ayak tepung, serbuk penaik dan garam. Ketepikan.
2. Pukul mentega dan gula hingga kembang. Masukkan telur dan pukul lagi.
3. Masukkan esen vanilla.
4. Masukkan 1/4 susu, putar, masukkan 1/4 campuran tepung, selang-seli hingga habis.
5. Lenser acuan dengan sedikit minyak masak. Sudukan bancuhan agak-agak separuh acuan, sudukan pula sedikit kaya dan tutupkan dengan lebihan bancuhan.
6. Panaskan ketuhar pada 145 C dan bakar pada rak tengah selama 10 - 12 minit.

Along guna acuan takoyaki, bakar atas dapur je.

Donut Kentang dari blog secubitgaram

DONUT KENTANG by Gert

Ingredients

• 320 grams flour (a bit more if the dough is too sticky)
• 2 tsp yeast
• 1/2 tsp salt
• 150 grms mashed sweet potatoes
  
• 2 tbsp sugar
• 30 grms butter
• 100 ml water

For coating

• Some sugar or cinnamon sugar

Methods

• In a large mixing bowl mix all the ingredients together and knead for about 6-7 minutes until you get nice smooth dough. Add some extra flour if it’s so sticky. Cover the bowl with a dry kitchen towel and let it rise for an hour or double it size at a warm place.
• Punch down the dough and remove onto a floured work tabletop. Roll out the dough to about 1/4" thick and cut the dough out into rounds with a donuts cutter. Gather the snaps and re-roll, then cut out more donuts.
• Place donuts on parchment paper,cover and let rise for 20 minutes or until they feel light and spongy.
• Heat oil for deep-frying in a frying pan over medium heat. Slip a few donuts into the oil at a time, leaving enough room for them to expand. Make sure that the oil is not too hot otherwise the donuts will not be cooked.
• When the donuts are golden brown, turn them over and cook the other side. It takes about 2–3 minutes to cook through. When donuts are done, remove from oil and drain the oil on paper towels before rolling them in sugar.