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Thursday, 8 June 2017

Banana Chocolate Cake


Preparation time: 30-45 minutes (less than 1 hour)
Serves: 8 people


This cake does not use butter, margarine or oil. It is suitable for fast baking and for people who have undergone cholecystectomy (surgical removal of entire gallbladder). The cake consistency will depend on what kind of bananas are used and how soft or watery they are (water content). Use very soft leftover bananas that nobody wants to eat. The soft bananas give the chewiness of this chocolate cake.


Ingredients

4 soft bananas
3 tablespoons sugar
1 egg
1-2 tablespoons cocoa powder
1 sachet Nestum instant drink (banana vanilla flavour)
1/2 to 1 cup self-raising flour (cake flour or baking flour)

Utensils

1 small non-stick loaf cake pan. Grease pan with margarine and sprinkle flour to coat 
1 fork
1 mixing bowl
Electric toaster oven


Method
  1. Remove banana skin and discard. Using a fork, mash bananas in a mixing bowl. 
  2. Add sugar and stir to mix
  3. Add egg and stir to mix
  4. Add cocoa powder and stir to mix
  5. Add Nestum and stir to mix
  6. Add self-raising flour and stir to mix. Adjust consistency.
  7. Pour batter into prepared cake tin
  8. Bake in a toaster oven for 15-20 minutes (set for baking cake if there is a setting)
  9. Test with a fork if cake is done (fork comes out clean)
  10. Allow another 5 minutes baking if uncertain if cake is done
  11. This cake does not need any topping or icing
  12. Serve warm 

Friday, 12 May 2017

Basbusah / Basboussa


Basbusah is an Egyptian recipe. I first tasted it at an international students' festival at California State University, Chico campus in 1976-1980. It was delicious. The one that I tasted was not so sweet, but just nice. It had half an almond on top of each diamond piece. I have never found its recipe, but found it today.

Basboussa is the Moroccan version of the same dessert.


BASBUSAH RECIPE #1

Ingredients

3 cups of sugar
1 cup of water
1/2 lemon
2 cups of semolina flour or cream of wheat
1 teaspoon of baking powder
1 and 1/2 sticks of butter (one stick is 250 g)
1 16-ounce can of sour cream (1 and 3/4 to 2 cups)


Method

There are 2 parts to making basbusah. First, make the syrup. Then make the cake.

A. Syrup
  1. Mix 2 cups of sugar with 1 cup of water. 
  2. Bring to a boil.
  3. Add juice of 1/2 a lemon.
  4. Let simmer for 10 minutes. 
  5. Let syrup cool in refrigerator. 

B. Cake
  1. Mix 2 cups of semolina flour or cream of wheat, 1 cup of sugar, 1 teaspoon of baking powder.
  2. In a separate bowl, mix 1 and 1/2 sticks of butter (melted and cooled), with 1 16 ounce container of sour cream. 
  3. Add butter and sour cream mixture to the dry ingredients.
  4. Stir by hand with a wooden spoon. 
  5. Spread mixture in buttered 9" x 13" shallow baking tray.
  6. Bake for 40 minutes at 400 degrees. 

C. Adding almonds
  1. After baking for 20 minutes, score the top of the cake, to give it a checker-board design. 
  2. Place a whole almond in the centre of each diamond piece
  3. Use organic roasted almonds. 
  4. Finish baking the cake for the remaining 20 minutes. 

D. Adding syrup
  1. Pour cool syrup on cake while the cake is still warm. 
  2. Serve cake in its tray while still warm.
  3. Or cut out each diamond piece and place in cupcake paper cups.
  4. Serve basbusah plain or with whipping cream.

http://www.today.com/recipes/basbusah-popular-egyptian-desert-wbrp40783341

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BASBUSAH RECIPE #2

A. Syrup

2 glasses of sugar

4 glasses of water

Preparation of syrup:

In a saucepan, bring to the boil water and sugar.

Cook 20 minutes over medium heat.

Cool the syrup before sprinkling over the hot basusah.

Sprinkle the hot basbusah with the cold syrup.


B. Cake

Ingredients in order:

1 can of sweetened condensed milk (how many ml?)

120 ml of rapeseed oil

2 eggs

1 glass of 200 ml of almond powder

1 glass of 200 ml of fine semolina

1 pinch of salt

1 sachet of baking powder (11 g)

Preparation:

Preheat the oven and grease a baking tray with butter and lightly sprinkle semolina.

In a bowl and using a mixer, pour in the milk, oil, eggs, salt and mix with the mixer to have a very homogeneous mixture.

Add the two powders (almonds and semolina) and beat at low speed to obtain a homogeneous mixture.

Pour the mixture into the baking tray and bake at 200 ° C for 20 to 25 minutes. The basbusah must be well-browned at the bottom and at the top. It is important. Otherwise it is uncooked.

At the end of the baking, sprinkle cold syrup on the hot basbusah and leave to rest at least 2 hours before serving.

http://www.gourmandiseassia.com/archives/2015/06/27/32278642.html

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BASBUSAH RECIPE #3

Ingredients :
(use a 180 ml glass)

A. Cake

3 eggs

1/2 glass of sugar (60 g)

1/2 glass of oil (80 ml)

1 sweet flavoured yoghurt of choice (125 g)

1 glass of extra fine semolina (120 g)

1/2 glass of flour (70 g)

8 g of baking powder

1 pinch of salt


B. Decor

20 cl liquid cream 30% mg

20 g of sugar

Fruits (blueberry, raspberry and kiwi)


C. Syrup

Ingredients for syrup:

2 glasses of sugar

2 glasses of water

Perfume of your choice


D. Preparation

Preheat the oven to 180 °. Butter and flour the pan.

Sift semolina, flour, salt and baking powder.

In a salad bowl, beat eggs and sugar, oil, and yogurt, until the whole mixture is homogenized.

Add the powdered ingredients (semolina, flour, yeast and salt) and add to the egg apparatus.

Pour the mixture into the pan and bake for 30 to 35 minutes.

The basboussa should be golden. Remove from the mold and lightly add syrup. Fill it with whipped cream and sugar. Decorate it with fruits.

http://www.gourmandiseassia.com/archives/2017/05/06/35255309.html

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Fluid converison chart:

Sunday, 30 April 2017

Breads


Many patterns to try:
https://www.pinterest.com/pin/310044755580433340/

Tuesday, 14 February 2017

Tapai Pulut

This recipe is taken from Aneka Resepi Masakan in Facebook.
Link
8 January 2017


Ingredients/Bahan:

1 kg beras pulut
1 packet ragi manis (dijemur)
Daun pisang secukupnya

Method/Cara:

Basuh beras pulut bersih-bersih.
Kemudian ditanak sehingga masak.
Setelah pulut masak, angkat dan sejukkan di dalam sebuah talam yang bersih dan kering.

Hancurkan ragi sehingga halus.
Kemudian taburkan pada pulut tadi.
Guna sarung tangan.
Kemudian balik-balikkan pulut dan gaul sehingga rata.

Sediakan sebuah pasu tanah kecil/bekas yang sesuai.
Alas dalam pasu/bekas dengan daun pisang yang bersih.
Masukkan pulut tadi dengan sehelai daun pisang.
Tutup pasu/bekas dengan penutupnya.
Kemudian balutkan dengan kain kemas-kemas.



Notes:

Tapai pulut ini boleh dimakan selepas tiga hari.
Simpan di dalam peti sejuk supaya proses penaian (fermentation) terhenti dan tidak berterusan.
Jika penapaian berterusan, proses ini akan menghasilkan alkohol (arak).

Kehadiran alkohol di dalam makanan membuat makanan berkenaan haram dimakan oleh orang Islam sebab alkohol memudaratkan hepar (liver).

Alkohol juga menjadi racun kepada bayi di dalam kandungan. Bagi mengelakkan kesan alkohol kepada bayi dalam kandungan. ibu mengandung patut mengelak makanan penapaian seperti tapai (semua jenis tapai)

External links
http://bioinformatiko.blogspot.my/2011/04/tapai-made-from-halal-ingredients-but.html


Kuih Kosui

This recipe is taken from Aneka Resepi Masakan in Facebook.
Link
8 January 2017

There are many varieties of kuih kosui or kaswi. This one is green and pandan-flavoured.

KUIH KASWI PANDAN

Ingredients/Bahan:

2/3 cawan gula pasir
2 cawan air
1/2 cawan tepung gandum
1/2 cawan tepung beras
3/4 cawan jus pandan (kisar 4 helai daun pandan)*
Secubit garam
1 sudu kecil air kapur - guna 1/2 sudu kecil
Sedikit pewarna hijau (green food colour)

Method/Cara:

Masak gula pasir dengan 2 cawan air sehingga gula larut serta mendidih. Ketepikan.

Dalam periuk lain, satukan semua bahan di atas kecuali air gula. Gaul rata.
Setelah digaul rata, baru dituangkan air gula dan kacau rata.

Masak atas api perlahan dan kacau sehingga hampir likat.
Jangan pekat sangat.
Masukkan dalam loyang atau bekas kaca dan kukus selama 20 minit.
Saya kukus selama 25 minit.

Hidang dengan parutan kelapa parut muda putih yang digaul dengan sedikit garam.

Kuih Cara Berlauk

This recipe is taken from Aneka Resepi Masakan in Facebook.
Link
8 January 2017

Ingredients

Batter/Bahan tepung:

200 ml santan pekat
200 ml air
4 biji telur gred B
150 g tepung gandum
1/2 sudu kecil pewarna kuning/yellow/green food colour or use pandan juice
Garam secukup rasa

Filling/Bahan inti:

200 g daging kisar - boleh digantikan dengan daging burger
1 tabsp rempah kari daging
1 ulas bawang merah
1 ulas bawang putih
1 cm halia
Sedikit lada sulah
Garam secukup rasa

Decor/Hiasan:

Daun sup - dihiris
Cili merah - dihiris
Bawang goreng

Method/Cara:

Campurkan kesemua bahan tepung di atas.
Kisar adunan kering ini menggunakan blender.
Tapiskan adunan.

Untuk inti, tumiskan bawang merah, bawang putih dan halia sehingga agak garing.
Masukkan rempah dan kacau sehingga naik bau sebelum masukkan daging, garam dan lada sulah.

Panaskan acuan dan sapukan sedikit minyak pada acuan.
Tuang bahan tepung sehingga 3/4 acuan dan masukkan inti daging/ayam.
Hiaskan dengan bawang goreng, hirisan cili merah dan daun sup.
Tutup acuan dan tunggu sehingga masak.
Gunakan api yang kecil sahaja.
Setelah masak keluarkan kuih cara.

Hidang bersama air teh untuk minum petang.

Kuih Bombay

This recipe is taken from Aneka Resepi Masakan in Facebook.
Link
8 January

Ingredients/Bahan

1 cawan tepung gandum
1 cawan gula
1 cawan air pandan
1 cawan santan
1 cawan susu cair
3 biji telur
Sedikit pes pandan
Sedikit bijan - sebagai hiasan

Method/Cara

Masukkan semua bahan ke dalam blender kecuali bijan.
Blend hingga sebati.

Sapukan loyang dengan sedikit minyak dan tuangkan bahan tadi ke dalamnya.
Taburkan bijan.

Bakar selama 40 minit pada suhu 180'C hingga masak.
Untuk dapatkan permukaan yang berkerak atau garing, tambah masa membakar.