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Sunday, 24 July 2016

Lamb roast

INGREDIENTS

Serving: 3-4 pieces of mutton for 3-4 people

1 rack of lamb (ribs) or 3 pieces of sirloin (Tesco)
3 sprigs thyme
2 sprigs rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
2 tablespoons olive oil
Juice from ½ a lemon
1 cup pomegranate juice (jus buah delima)

PREPARATION
  1. Preheat the oven to 350ºF / 175ºC. Atau guna kuali leper yang berat.
  2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chili powder, olive oil, and lemon juice; mix well, then set aside. Ramuan ni kasar ... dan boleh tercekik.
  3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces ... for 4 people (cut 2 ribs each portion)
  4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
  5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in pomegranate juice then remove from the heat.
  6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C.
  7. Serve with roasted or sauteed vegetables.


From Tasty in Facebook:
https://www.facebook.com/buzzfeedtasty/videos/1773
https://www.facebook.com/buzzfeedtasty/photos/p.1776
https://www.buzzfeed.com/iristian/heres-the-correct-way-to-marinate-and-roast-an-entire-rack

If all the above steps fail to yield a good meal, just buy from this one below. The lamb seasoning is sweet.



 
Uncooked 

Cooked 


Apple Pie Bread Pudding

Ingredients

A. Bread

6 pieces of bread (old multigrain bread will do)
3 eggs
1/2 cup evaporated milk (a bit of sweetened condensed milk will do)
1 tablespoonful of cinnamon powder (quanto basta ... ikut suka)
a bit of vanilla essence (old bottle will do)

B. Apples

3 big green apples / 4 small Granny Smith apples
3 tablespoonful of cornflour to mix (custard pudding flour will do)
1 cup brown sugar (castor sugar will do)

How to
  1. Stack the 6 pieces of bread and cut into small squares (4 x 4) using a bread knife.
  2. Beat 3 eggs + milk + cinnamon and vanilla essence till dissolved.
  3. Soak bread pieces in egg-milk mixture.
  4. Remove soaked bread pieces and place in bread tin for baking.
  5. Peel and cube apples.
  6. Drain apple cubes and add flour and sugar. Mix
  7. Add apples to bread and bake in a small electric oven for 15 minutes or till done.
  8. Serve hot or warm, with/without custard.






Results
  1. Watery bread.
  2. Custard flour is ok but not suitable when mixed with water.
  3. Dry apples on top - cooked and soft, not sour, but still not the expected result.

Errors made
  1. Apple pieces were too large - need smaller chunks.
  2. Can try soften the apple chunks by cooking them first and then add custard flour mixed with some water. Then add sugar and ground cinnamon. That way the apples are cooked.
  3. Watery bread. The excess water entered the bread and gathered at the bottom. Use less water next time. Bread and butter pudding does not need water. Next time mix the egg and milk together and pour on the bread pieces. Then place the stewed apples on top and bake in microwave oven.
Video from Tasty in Facebook (24 July 2016):
https://www.facebook.com/buzzfeedtasty/videos/1773724629546845/

Wednesday, 20 July 2016

Roti Canai

From Aneka Resepi Kuih Muih
https://www.facebook.com/AnekaResepiKuihMuih/

Roti Canai

Bahannya

1 kg tepung gandum (makes 30 pieces)
1/2 kg minyak masak
Marjerin
2 sudu besar susu pekat (Cap Junjung)
Sebiji telur ayam
1/2 sudu makan garam
Air secukupnya ... untuk uli tepung

Cara membuatnya

  1. Sediakan bahan, besen dan kuali
  2. Campur semua bahan bahan: Susu + garam + telur + air ke dalam tepung sedikit demi sedikit dan uli. Uli hingga doh menjadi lembut dan tak melekat kat tangan. Kemudian rehatkan doh selama sejam. Biasa saya uli tepung lepas waktu asar.
  3. Lepas doh direhatkan sejam, potong kecil-kecil. Sapukan margerin. Rehatkan lagi sehingga waktu isyak.
  4. Susun susun bulatan tepung ni di dalam minyak masak. Rendam semua. Rehatkan sehingga subuh. Ni tips dari peniaga roti canai frozen. Sebab tak nak roti canai ni jadi kering. Sebab nak frozenkan.
  5. Regang-regangkan doh tadi. Guna talam size besar. Semasa regang-regang tu sapulah dengan margerin. Regang-regang dan bulatkan.
  6. Lepas regang-regangkan tu pusing-pusing tu jangan ditekan sgt. Biar mengelembung seperti ... baru jadi cantik. Lembut nanti hasilnya.


1 kg tepung gandum boleh menghasilkan 25-30 biji roti canai.

Kuih Bombay (kuih bakar)

Kuih Bombay atau Kuih Bakar

A. Versi Kampung, zaman dulu2, resepi turun-temurun
     Daripada: Mak Nya / Nenek Klang / Mak Cik Fauziah

Kuih Bombay

1 cawan santan pekat
1 cawan gula pasir (can reduce sebab orang dulu2 suka kuih super sweet)
1 cawan telur ayam
Mix semua dengan wooden spoon - jangan pukul kuat sampai berbuih
Tambah jus perahan daun pandan
Sapu loyang tembaga berbentuk bunga dengan marjerin dan bubuh tepung sikit
Masukkan adunan dalam loyang
Taburkan bijan mentah
Bakar hingga masak - test dengan lidi.
Kuih akan lekang daripada loyang dan bahagian atas perang

B. Versi Facebook
     From Aneka Resepi Kuih Muih
     https://www.facebook.com/AnekaResepiKuihMuih/

Kuih Bakar

Bahan-bahannya

210 g tepung gandum
1 tsp garam
3 biji telur
180 g gula caster
400 ml air
30 g daun pandan (kisar dan tapis)
250 ml santan
Perwarna hijau
Bijan secukupnya

Cara membuatnya

  1. Satukan semua bahan di atas (kecuali bijan) dan kacau sebati
  2. Panaskan acuan yang telah disapu minyak, dan tuang adunan.
  3. Hiaskan dengan bijan dan bakar pada suhu 180C selama 1 jam.


Pisang Goreng

PISANG GORENG RANGUP
(Resepi hotel)

From Aneka Resepi Kuih Muih
https://www.facebook.com/AnekaResepiKuihMuih/

Bahan-bahannya

2 cawan tepung beras
2 cawan tepung gandum
5 sudu besar santan (santan kotak)
1/2 sudu besar baking powder (Royal)
1/2 sudu besar garam
1/2 sudu kecil serbuk kunyit (pewarna)
1 biji telur
air secukupnya
2 sudu besar marjerin - dipanaskan hingga cair dan disejukkan

Cara penyediaannya

  1. Satukan semua bahan kecuali air dan marjerin cair.
  2. Masukkan air sedikit demi sedikit hingga adunan agak pekat - adun guna tangan bukan sudu.
  3. Masukkan marjerin cair, juga gaul dengan tangan.
  4. Celup pisang dan goreng dalam minyak yang panas.

*Adunan ini sesuai digunakan untuk menggoreng cendawan, keledek, cempedak, roti, tempe dll

Cream Puffs

From Aneka Resepi Kuih Muih in Facebook
https://www.facebook.com/AnekaResepiKuihMuih

Cream Puffs

100 ml air
45 g marjerin (Pelangi)
Didihkan dengan api besar hingga menggelegak

65 g tepung gandum (Cap Bunga Rose)
Bila dah didih, masukkan tepung gandum
Bila dah masukkan tepung, kecilkan api dan kacau perlahan2 dengan senduk kayu
Kacau sampai sebati
Pastikan tepung tak melekat pada kuali dan senduk dan nampak kering
Baru tutup api

2 biji telur ayam (Grade A, besar)
Masukkan adunan ke dalam mixing bowl
Masukkan sebiji telur ke dalam mixing bowl dan blend to mix
Bila dah campur sebati telur dan tepung, tambah sebiji telur lagi dan blend to mix
Adun sampai menjadi seperti lempuk durian

Guna piping bag No.2, nozzle bintang
Masukkan adunan ke dalam piping bag
Picitkan ke dalam paper cups dalam tray

Celup dan basahkan jari dan tekan hujung tepung yang berupa tanduk supaya penyet
Bakar doh pada suhu 200C untuk 15 minit pertama
Bila doh dah naik, turunkan suhu ke 180C
Teruskan membakar hingga puff menjadi perang dan garing supaya tidak kempis bila sejuk
Sejukkan puff sebelum mengisikan intinya

Cream Filling

500 ml susu full-cream (Dutch Lady)
85 g castor sugar
40 g tepung gandum (Cap Bunga Rose)
30 g tepung jagung
1 sudu makan esen vanilla
75 g marjerin (Pelangi)

Blend all except marjerin
Bila dah sebati dan pekat, masukkan marjerin
Kacau sebati
Sejukkan

Masukkan cream filling dalam piping bag
Gunting tepi each puff pastry
Pipe in cream filling ke dalam each puff
Dust with icing sugar (dusting sugar)

Tuesday, 19 July 2016

Rendang Tok

From: https://www.facebook.com/ResepiOrangKampung/
From: www.trymasak.my

Rendang Tok

500g daging lembu - potong 3"
2 cawan santan pekat
3 sudu makan kerisik
2 sudu makan gula merah
2 keping asam gelugor
2 helai daun kunyit
garam

Bahan untuk dikisar
15 cili kering
10 bawang merah
2 bawang putih
3 serai
1" halia
1" lengkuas

1 sudu besar ketumbar
1 sudu kecil jintan manis
1 sudu kecil jintan putih
1 sudu kecil lada hitam
2 kuntum bunga lawang
5 kuntum bunga cengkih

3 gelas air

Cara

Kisar kering
1 sudu besar ketumbar
1 sudu kecil jintan manis
1 sudu kecil jintan putih
2 kuntum bunga lawang
5 kuntum bunga cengkih

Kisar basah
15 cili kering
10 bawang merah
2 bawang putih
3 serai
1" halia
1" lengkuas
sedikit air
Kisar hingga halus

Campur dalam kuali
Bahan kisar basah, bahan kisar kering, gula merah, dan daging
Kacau rata
Tambah santan
Masak api kecil hingga pekat dan naik minyak
Bila kuah dah pekat, masukkan asam keping, kerisik, dan garam
Kacau rata hingga sebati

Hiris daun kunyit dan tambah kepada rendang
Kacau hingga sebati
Hidang dengan lemang

Tuesday, 7 June 2016

Sotong Masak Cili Padi

Taken from Facebook on 7 June 2016
https://www.facebook.com/resepisedapofficial/?fref=photo


SOTONG MASAK CILI PADI

Bahan:

  • Sotong - di cuci bersih + potong kecil-kecil
  • 1 biji bawang besar - dimayang
  • 2 biji tomato - buang biji + potong panjang
  • 2 kuntum bunga lawang
  • 3 kuntum bunga cengkih
  • 3 bji buah pelaga
  • 1 sudu kecil cuka
  • Garam secukupnya
  • Minyak untuk menumis


Bahan ditumbuk:

  • 4 ulas bawang putih
  • Secubit jintan manis
  • Kunyit hidup sebesar jari kelingking
  • 5-6 biji cili padi - ikut tahap kepedasan masing-masing


Cara:

  1. Tumis bahan-bahan yang ditumbuk bersama bunga lawang + bunga cengkih + buah pelaga hingga naik bau
  2. Masukkan sotong dan gaul dengan bahan tumis sehingga sotong kembang sedikit
  3. Masukkan garam + gula + cuka (Kalau nak berkuah sedikit bolehlah masukkan sedikit air dari lesung tumbuk tadi)
  4. Masukkan bawang besar + tomato
  5. Gaul hingga semua diperasakan dengan elok maka siaplah dihidangkan bersama nasi putih


Satay dan Kuah Satay

Majid Sate, Kg Baru in KL
http://www.dapurkakjee.com/2011/03/152-satay-dan-kuah-satay.html


Majid Sate berasal dari Alor Gajah, Melaka. Mula meniaga sate lewat 40-an dengan membawa kandar dari Melaka hingga ke Port Dickson. Lepas itu beliau berhijrah ke Kampung Baru, Kuala Lumpur. Di situlah dia melebarkan sayapnya.

Majis Sate cukup famous di Kuala Lumpur. Tanya sahaja mereka yang pernah menikmati sate yang dihasilkan oleh Majid Sate di Campbell Road dulu (sekarang Wilayah complex). Baik yang Cina, Melayu, India dan lain2. Semua akan kata, sate Majid tiada tandingannya dengan sate yang dihasilkan peniaga lain.

Tetapi ramai jugak tidak tahu bahawa arwah Majid juga antara usahawan Melayu pertama di Malaysia (Malaya ketika itu), yang menghantar anaknya belajar ke luar negara dengan perbelanjaan sendiri.

Kjee ingat lagi arwah Bonda bercerita, datuk begitu kecewa apabila memohon biasiswa persekutuan untuk menghantar anak sulongnya Mohd Salleh belajar di London. Permohonannya telah ditolak kerana kononnya mana mungkin anak seorang penjual sate boleh berjaya belajar di luar negara!

Dek kerana kecewa dengan penghinaan yang dilemparkan, datuk pun mengeluarkan belanja sendiri untuk menghantar anaknya belajar Mine Engineering di United Kingdom. Pak Long kembali beberapa tahun kemduian dengan segulung ijazah dalam bidang Engineering!

Jawatan terakhir arwah Pak Long Kjee, Datuk Mohd Salleh Majid ialah sebagai Chief Inspector of Mines Malaysia! Kini beliau sudahpun arwah.

Atuk pernah beritahu Kjee, untuk berjaya sebagai usahawan dalam negara yang mempunyai masyarakat majmuk, seseorang itu kena berkawan baik dengan semua orang tak kira bangsa mahupun keturunan. Arwah boleh bertutur dalam pelbagai bahasa tempatan. Seingat Kjee dia turut boleh bertutur beberapa dialek Cina

Dan kalau dia pergi ke pasar Chow Kit, tak heranlah kalau sekejap dia berbahasa Hokkien, sekejap Kantonis, sekejap cakap India dengan penjual kacang putih dan sekejap lagi vakap bahasa Benggali dengan penjual roti berbangsa Sikh.

Walaupun cita2nya untuk membuka restoran di London tidak kesampaian, namun dia hanya hidup untuk melihat Restoran Majid Satay House di Jalan Ipoh, Kuala Lumpur lewat 60-an dulu.

Setelah pemergiannya, anak2nya Harris dan Rahman (kini keduanya2 arwah) dan anak bongsunya Norhayati, telah membuka rangkaian restoran Sate Anika, bermula di Bukit Bintang Plaza. Kini, rangkaian Restoran Sate Anika sudah tidak wujud lagi.

Al Fatihah buat HAJI ABDUL MAJID HUSSEIN.

---------------

A. SATAY

Bahan2nya:

600 gram daging batang pinang.
1 cawan gula pasir
2 batang serai
2 sudu besar kacang tanah 
1 sudu besar garam
1 sudu besar serbuk kunyit

Caranya:

Daging dibersih2kan urat2 dan lemaknya dan dihiris halus dalam sebesar ibu jari. Kacang tanah disangai tanpa minyak dan dibuang kulitnya. Ricik serai dan tumbuk halus, asingkan dan tumbuk pulak kacang tanah. Masukkan dalam besen semua bahan seperti  gula, garam, kunyit serbuk dan serai serta kacang tumbuk tadi. Gaul rata. Pastu masukkan daging tadi dan gaul sampai rata betul2. Perap selama dua jam. Jangan bubuh sebab air daging tu akan keluar setelah diperap hampir dua jam. Pastu, cucuklah guna lidi daun kelapa atau sekarang orang pakai lidi buluh. Kemudian bakarlah atas tempat bakar yang guna arang. Amik sebatang serai diketuk2 sikit, Kemudian bubuh sikit minyak dalam mangkuk campur air sesudu. Pastu celupkan serai dalam minyak dan tepuk atas satay masa bakar. Balik2kan. Hati2 jangan terbakar lidinya atau daging hangus. Satay ayam pun sama caranya. Beli isi dada ayam. 

(KALAU NAK BUAT SATAY GORENG, TAK PAYAHLAH CUCUK DAGING PERAP. GORENG SAHAJA DAN CURAHKAN KUAH DIATASNYA. ATAU DIMASUKKAN SATAY YANG TELAH DIGORENG DALM PERIUK KUAH)


B. KUAH SATAY

Ada macam2 versi kuah sate. Keluarga sebelah bapak Kjee kat Melaka pun jual sate. Dia orang bubuh biskut Marie sebab nak bagi kuah dia pekat. Ntahlah Kjee dah lupa rasenyer. Tapi kuah sate Majid Satay guna kacang tanah 100% so very de ori. Pastu kita orang guna gula Melaka bukan gula putih. Gula melaka lagi lemak kata arwah mak. Resipi untuk kuah ialah:

Bahan2nya

600 gm kacang tanah yang telah disangai
5 biji bawang besar
½ cawan cili kering dikisar
1 cawan gula melaka
1 cawan minyak 
garam secukup rasa

Cara: 

Kacang tanah mestilah cukup masak sewaktu disangai. Dibuang kulit, disejukkan dan direndam seketika sebelum dikisar. Ketika kisar dalam blender, guna air secukupnya untuk gerakkan blender. Jangan terlalu banyak sangat air. 

Bawang besar di mayang. Kemudian panaskan periuk guna 1 cawan minyak dan tumislah bawang hingga wangi. Kemudian masukkan cili kering kisar dan goreng sampai naik minyak. Apabila sudah naik minyak, masukkan kacang yang telah diblend. Air juga dimasukkan sebenyak kira2 dua cawan. Bila sudah mendidih, masukkan gula melaka dan garam. 

Kuah satay akan menjadi pekat apabila ia sudah sejuk. Jadi, pandai2lah nak agak banyak mana air yang hendak diletak.

Selain makan satay dengan kuah dan nasi himpit, sedap jugak kalau dihiris bawang, cili api bubuh kicap dan dimakan bersama satay. Selain itu, hirisan timun juga suatu kemestian. Selamat mencuba. 


Wednesday, 13 April 2016

Pai Tee


Most Asian countries serve this dish. It is called by different names in different countries. In Malaysia and Singapore, it is called Pie Tee. In Thailand, it is called Kratong. They also make this in the Philippines, but I don't know the Filipino word for this food. In Laos or Vietnam, they add pounded peanuts and chopped lime to the filling.

The shells or cases are prepared ahead of time and stored in air-tight jars or containers.

The filling is either served fresh or cooked the same day.

If served fresh, the prepared filling can be stored cold in an air-tight container. When filling with cold filling, it is stiff and will not enter the shells/cases properly. Forcing the filling into the shells/cases may break them. It becomes messy and does not look nice in the end, but is edible (as in pics below).

If cooked, the filling must be cooled and properly drained to remove as much fluid as possible, or the shells/cases will soak the excess fluid and soften or become soggy when assembled. It is easier to fill the shells/cases with cooked filling as it is soft. Do not overfill - leave some room for sauce.

Pie Tee is served with its own sauce, but any keropok dipping sauce will suffice.

Pie Tee is served at high tea (late evening tea) and for evening birthday parties in Malaysia. It is served alongside tea for adults, or any cordial for children.


Pie Tee filled with fresh filling (uncooked). 


Pie Tee ingredients and cases:

How to make the filling for Pie Tee:

Basic ingredients for making Pie Tee filling
  1. Sengkuang/bangkwang/jicama
  2. Carrots
  3. Cucumber/zucchini
  4. Taugeh
  5. Onion
  6. Udang kering/fresh prawns
  7. cooking oil
  8. salt to taste
  9. soy sauce (kicap masin)
How to make Pie Tee filling
  1. Slice the jicama thinly and slice them again to obtain fine sticks
  2. Do the same for carrots
  3. Do the same for cucumber/zucchini
  4. Remove the taugeh roots and stiff black caps
  5. Clean the dried prawns/fresh prawns
  6. Slice the onion
  7. Fry all ingredients and season with salt and kicap
  8. Cool and drain excess fluid
  9. Use as Pie Tee filling
  10. Serve Pie Tee with sauce - keropok dipping sauce, chili sauce etc

Kek Gula Hangus

Obtained and edited from Aneka Resipi in Facebook on 12 April 2016.


Bahan 1:
1 cawan gula
(3/4 cawan gula untuk kurang manis)
1 cawan air panas
3 sudu besar mentega
Cara membuat:
Gula digoreng dengan api sederhana besar. Bila gula sudah agak cair, masukkan air panas. Hati-hati sebab ia akan meletup-letup. Apa pun, tutup api dan cepat-cepat masukkan air panas tadi sambil standby pegang penutup kuali. Lepas itu, masukkan mentega dan kacau hingga mentega cair. Ketepikan.

Bahan 2:
4 biji telur
3/4 cawan susu pekat
1 cawan tepung gandum
2 sudu kecil soda bikarbonat
1 sudu kecil esen vanila

Cara membuat:
Pukul telur sampai kembang dan pekat.
Masukkan susu pekat. Guna mixer hingga rata. Masukkan tepung dan soda bikarbonat yang diayak terdahulu. Tambahkan esen vanila. Akhir sekali, masukkan gula hangus tadi.
Perap adunan ini selama 3 hingga 4 jam (bertutup) untuk mendapatkan sarang yang cantik.
Bakar atau pun kukus.
A. Bakar selama 1 jam dalam oven pada suhu 160C, gunakan api bawah sahaja. Baki masa terakhir 11 minit pula, gunakan api atas dan bawah.
B. Kukus selama 50-60 minit.

Tips:
Gula boleh terus dikacau dan dibiarkan dalam kuali. Gunakan senduk dan kacau gula, biarkan sampai gelap. Jangan risau; rasanya akan tetap sedap. Rasa gula yang sudah hangus macam rasa coklat. Warnanya akan hitam, tapi macam mana pun terpulang pada anda. Jika inginkan kek berwarna perang koko sikit, jangan hanguskan sangat air gula. Saya suka yang macam ini sebab kurang rasa pahitnya.
Pukul telur jangan lama sebab ia akan keringkan kek. Pukul sekadar telur kuning pecah dan rata, memadai 2-3 minit sahaja.
Masa memasukkan susu dan tepung pun, mesti kacau sekejap sahaja sebab hasilnya nanti kek akan lembab dan lembut.
Warna kek nanti akan bergantung pada warna gula hangus yang anda sediakan.
Aluminium foil mesti digunakan untuk menutup loyang kek supaya kek yang dihasilkan akan lebih cantik daripada diletakkan kain pada sekeliling tudung pengukus. Jika tiada aluminium foil, mesti kena tutup tudung pengukus dengan kain disekelilingnya.

Saturday, 26 March 2016

Air Barli Pandan Selasih

Available from Kedai Koop USM on campus
RM2.70 a cup

This refreshing drink is good after giving 1 hour lecture or after PBL. It has several beneficial effects.
  • Barley water - alkaline water and good for kidneys
  • Pandan - aromatic and good for calming effect
  • Selasih - medicinal value; reduces body temperature to normal level; cools the body
This drink has added liquefied sugar (air gula) and is quite sweet. Diluting this drink to 2x its volume is possible as it is quite sweet.

This drink can be taken cool, at room temperature or cold. Warm water can be added to dilute it.




Egg Filled Curry puff

Available from Harmoni Cafe on campus
RM1.80 a piece

This big curry puff contains potatoes and a boiled egg. They are bigger than the usual curry puffs which contain only potatoes, or potatoes and beef.

The egg and potato filling and margarine content in the shell contribute to fat and cholesterol consumption. 

1 big curry puff will suffice for brunch, morning coffee, lunch or evening tea. It is filling.

In the 1960s, they also sold large curry puffs, but that had potato and beef filling - no egg.



Chicken Chop


Available from Harmoni Cafe on campus
RM12 a pack

Contents

1 big but thin piece of fried chicken chop (more batter than chicken)
1 plastic bag of mashed potatoes (replaced with potato wedges if mashed potato runs out)
1 plastic bag of black pepper sauce ... quite a lot of sauce
1 plastic bag of coleslaw ... light and nice
1 big piece of salad green (fresh lettuce)
 2-3 pieces of tomato wedges

The vegetables are packed separately as they will turn limp if packed with the hot chicken chop.



Fried Bihun

Homemade fried bihun is easy to make, but making it delicious is not so easy. It involves manipulating the salt/sugar/soy sauce/tomato sauce ratios, herbs & vegetables content, and wateriness. Sometimes added beef or chicken can spoil the overall taste of the fried bihun. I will share my recipe for making fried bihun for my family.

Many children and adults do not like capsicum in their fried bihun - omit this or use red/green chillies instead.


Ingredients

Optional:
  • Some chicken flesh or beef - cut into small pieces and season with soy sauce and pepper or chilli and tumeric
  • Some vegetables - cabbage, sawi, kangkung, taugeh etc - cut thin strips or 1" length
  • Taufu - add salt, and fry, then cut into small thin pieces
1 packet of bihun ... check for Halal logo. Do not use non Halal bihun. Soak in hot water and drain before frying.
1 medium Bombay onion - diced
3 cloves garlic - crushed
2 Tablespoons palm oil for frying (Murni brand)
1 Tablespoon soy sauce (HABHAL kicap masin)
1 Tablespoon tomato sauce (Life or Del Monte brand)
1 teaspoon sugar (gula halus)
1 teaspoon salt (light pink Himalayan salt)
some hot water for gravy

Additional food
tomatoes - cut into wedges
cucumber - cut thin slices
capsicum - boil first or add to fried bihun towards the end of cooking

Utensils
kuali
bamboo spoon


How to

Heat oil in kuali and fry onion and garlic till fragrant.
Add beef or chicken and fry till cooked.
Add salt to taste.
Add other seasonings - pepper, tomato sauce, soy sauce.
Add vegetables and stir to mix.
Add hot water for some gravy and to prevent sticking.
Once the beef/chicken is cooked, add bihun and stir to mix.
Cook for an additional 10 minutes until mixture is totally cooked.
Remove from fire and serve hot with slices of taufu, capsicum, tomatoes and cucumber.


Parmesan Elbows


This was a dish that my daughter Farah cooked for us. It was delicious. She has the recipe, probably downloaded from the Internet. But I will share my idea of what the ingredients are based on what I think went into the dish. I have named it Parmesan Elbows.

The ground beef and parmesan cheese mixture can also be combined with potatoes and used as filling to make curry puffs (karipap).


Ingredients

Pasta (hollow tube elbows)
Ground beef (Ramli ground beef patties)
1 big Holland onion - chopped into fine squares
3 cloves garlic (optional) - chopped finely
some ground black pepper
Parmesan cheese
salt to taste (quanto basta)
2 Tablespoon palm oil for frying

stainless steel pot for boiling pasta
kuali for frying ground beef
bamboo spoon
some hot water for gravy


How to

(i) Pasta
Boil pasta in metal pot till al dente hardness. 
Add a Tablespoon of cooking oil to prevent sticking. 
Add a pinch of salt.
Once the pasta is cooked al dente, remove and drain. 
Save some pasta water for cooking the ground beef.

(ii) Ground beef and cheese
In kuali, heat oil and fry onion and garlic till fragrant and caramelised.
Add ground beef and stir to mix.
Cook till beef is done and soft - may take 30 - 45 minutes.

Add hot water and pasta water for some gravy and to avoid sticking.
Stir occasionally to prevent sticking.
Add pepper.
Season with salt.
Add sufficient parmesan cheese (crumbs) and stir to mix.

(iii) Adding pasta 
Add pasta and stir mixture thoroughly.
Remove from fire and serve while still hot.
Can serve with chili sauce.





Beef and Mutton Stew


This stew is good for children and adults. It can be served for Aqiqah and picnics. It takes a long time to prepare and cook, but it is worth cooking it for the family. 

Ingredients

1 big Holland onion (1 labu bawang besar putih)
1 medium Bombay onion (1 labu bawang merah sederhana besar)
5 cloves garlic (5 ulas bawang putih)
1 piece ginger (sekeping halia)
2 pieces galangal (2 keping lengkuas)
Mixed meat:
  •     750 g beef .... quanto basta (ikut suka)
  •     250 g mutton .... quanto basta
3 big potatoes with dark brown skin
2 big carrots
1 packet of black pepper mix
1 packet of Soup Siam mix
2 Tablespoons of palm oil (cooking oil)
1 coriander root, stems and leaves .... cut 1" long 

Utensils
kuali
bamboo spoon
1-2 electric jug of hot water (1.7 litres per jug)

Additional food
Light and fluffy baby buns ... estimate 2 buns per person

How to 

Dice onions and garlic.
Heat oil in kuali and fry onions, garlic, ginger and galangal until fragrant and brown.
Dice meats thinly and add to fried onion mixture. Stir to mix.
Fry until meat changes colour to grey and looks cooked.
Add coriander root, stems and leaves. Stir to mix.
Add hot water and let cook for 1 hour. Add more water if necessary and cook until meat is soft.
Add soup Siam mix and black pepper mix. Stir to mix.
Add salt to taste (quanto basta), but take care not to add too much salt. Let mixture boil at least once after adding the dried mixtures.
Add diced carrots and potatoes. Boil till the carrots and potatoes are of al dente hardness (tak keras dan tak terlalu lembik)
Soup Siam and black pepper mixtures contain a lot of SALT.
The potatoes will soak up a lot of SALT as they cook.
DO NOT add any more salt once the potatoes are added! 
The potatoes will break up when cooked through, and thicken the stew. 
DO NOT add any cornstarch flour or wheat flour to thicken the stew as it will taste horrible. 
DO NOT add any Graham crackers to thicken the gravy as crackers are high in margarine/fat, and will add to weight problems.
Switch off the fire and cover. Let the stew cook in its own heat.
Serve hot with light baby buns. The buns can be warmed up in the toaster oven.
Keep any extra stew in the refrigerator. Heat up in the microwave in small portions. There is no need to heat up the entire bowl if only 1 or 2 persons want to eat.



Fried Bihun


Lightly fried bihun
RM2.70

Fried bihun is a balanced meal and can replace a rice meal, especially for lunch. Eating additional cucumber or greens will suffice. A small packet of tasty sambal makes the food delicious. Otherwise, fried bihun is a dull food and does not sell well.



50 g of rice

Southeast Asians and Malaysians eat rice daily. Some hardly eat bread. The Indians eat rice and flat breads. The Chinese eat noodles and rice.

Rice falls into the carbohydrates category and has a high glycaemic index. This means eating rice can quickly convert rice to give blood glucose. Rice is therefore fattening if eaten in large amounts, and not much exercise is done daily. It is better to take small amounts of rice at any meal time.

Each person needs only about 50 g of rice at meal times. There is no need to weigh accurately. You can eyeball what 50 g is by taking a handful of cooked rice - this is approximately 50 g.

Eating more then 50 g of rice will lead to weight gain. In the long run (eg 10-15 years), weight gain can only worsen, and lead to being overweight and then obesity. Obesity can lead on to gross obesity (super fat).

If one is already obese or overweight, reverting to eating 50 g of rice at meal times is a good start for weight loss.

Drinking apple cider vinegar drink at meal times, will further reduce abdominal fat (belly fat). Fat will not disappear rapidly, but will disappear bit by bit and can be unnoticeable. Taking weight measurements daily and continuously will help you to monitor your weight loss.

Eating 50 g of rice at meal times will also help the liver to correct itself and further aid in burning excess fat in the body.

Thus, the easiest way to weight loss in obese and overweight persons is to reduce carbohydrate intake (eg 50 g rice at meal times in Asians) and taking apple cider vinegar drink as much as possible daily.


Approximately 50 g of rice on a normal dinner plate 

Approximately 50 g of rice held in the palm 

Approximately 50 g of rice with many different cooked vegetables filling the plate. Adding a piece of chicken or meat will suffice. 


Nasi Berlauk Air Dingin


RM3.50
Contact: 012-954-3625

This food package is made in Tumpat, Kelantan. It uses tuna (ikan tongkol) cooked in yellow coconut milk (masak lemak ikan) and is packed with freshly cooked white rice. It is delicious, even to outsiders. It is couriered by flight from Kelantan to the Klang Valley, including Kuala Lumpur. The food packages take the first flight out of Kota Bharu and arrive at Subang Airport very early in the morning - depart KBR 6.30 am, ETA SZB 7.30 am. People in Kuala Lumpur get to enjoy this food for breakfast and morning coffee break.




Kerepek Belinjau


Fried snack
RM3.80/100 g

This is a bitter crisp made from the flesh of a berry from a big wild tree. The unripe green berries turn red when ripe. The berries are collected and steamed and then pounded into thin slices and dried under the sun. They are deep fried in hot oil and served dry, without any traces of oil. They taste bitter and children do not enjoy eating them. Adults and the elderly enjoy these bitter crisps as they are thought to posses medicinal properties - against what? Probably diabetes. Indonesia produces a lot of this Kerepek Blinjo. It is not keropok, but kerepek.




Potato Puff

Fast food potato puff
RM1.80 a triangular piece
Comments:
Big tasty puff pastry with curry onion filling.




Murtabak Maggi

Fast food Maggi quiche
RM2.20 for 2 pieces
Comments:
colourful, tasty and salty




Eggplant Parmigiani

This is a different version than the one I was taught how to make by a Canadian - David Wright, a computer science student at Stanford University, in the early 1980s. In David's recipe, the ground beef and tomato sauce are cooked together before layering on the fried eggplant slices. The recipe was from his grandmother.

This recipe below is an Internet recipe, and the steps provided are clear.
Yield: 4-6 servings of eggplant Parmesan

Ingredients

4 lbs eggplant (2 kg terung bulat besar atau panjang, potong senipis 1/4"; tak perlu buang kulit)
Olive oil for frying
2 and 1/2 lbs ripe tomatoes, blanched, peeled and chopped*
A small piece of onion, minced
Abundant basil (beli dari Tesco)
3/4 lbs fresh mozzarella (or buffalo milk if possible)
2 eggs
1/2 cup grated Parmigiano
Pepper

*Note:
Since the wateriness of fresh tomatoes varies the above is a minimum. You can also use 3.6 lbs of canned tomatoes or 1 1/2 quarts bottled tomato sauce.

Drain the tomatoes well, and cook them with the minced onion and a sprig of basil.

When they have softened, drain them and put them through a food mill, then cook them a little more over low heat, without letting the sauce thicken too much.

Salt the sauce when it is done and don't add oil, as the eggplant will have absorbed enough in frying.


How to

Peel the eggplants and cut them into quarter-inch slices; salt them and place them between plates to press out the bitter juices. Can also leave the skin on, no need to peel.

After 1 to 2 hours rinse them and pat them dry.

In the mean time, heat a pot of oil to the smoking point, then fry the eggplant slices, a few at a time, removing them from the oil while they are still lightly coloured.

Set the slices upright in a rack to drain, then put them on a sheet of absorbent paper to remove all the oil you can.

Mince the basil and cut the mozzarella into thin slices, then cut the slices into strips.

Take a 10-inch diameter oven-proof dish that's about 3 inches high and spread a couple of tablespoons of tomato sauce over it.

Next, beat the eggs with 2/3 cup of tomato sauce.

Arrange a third of the eggplant in the bottom of the dish, overlapping the slices slightly, and cover them with 2 tablespoons grated cheese, 5-6 pieces basil leaves, 2-3 tablespoons of the egg sauce, and half the mozzarella.

Repeat this process with another layer.

Lay down a third layer, covering it with the remaining grated cheese, egg-tomato sauce, and if need be a little more tomato sauce to cover.

Bake in a slow oven for about an hour, turning the heat up in the last few minutes to lightly brown the top.

The dish should not be eaten hot - let it cool a bit, or better yet, entirely.

It will be better the next day or even the day after that.


Pancakes

This is an Internet recipe.
Makes about 10 to 15 pieces of 4" to 5" buttermilk pancakes.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
2 large eggs
2 cups buttermilk*
3 Tablespoons melted butter

*How to make buttermilk substitute

This is soured milk substitute.

For each cup, add about 1 Tablespoon of vinegar or lemon juice to a 1 cup measure,
then add milk to the one-cup mark.

Let stand for about 5 to 10 minutes before you use it in the pancake recipe.


How to

In a large bowl, combine flour, baking powder, soda, salt and sugar.

Whisk eggs, buttermilk/substitute, and butter together in a small bowl.

Combine the 2 mixtures and stir until smooth, but don't over beat.

Heat a griddle over medium-low heat or lower, depending on your range.
If you are using a gas range which is fairly hot, move it a notch above the lowest setting or use a cast iron diffuser.

Using a 1/4 to 1/3 cup measure of the pancake batter, cook until you see bubbles over the top and the edges are somewhat dry looking.

Flip pancake over and brown the other side.

Keep pancakes warm in a 175 degree oven if you are serving all at once.

Serve with butter and syrup, or with butter and madu kelulut.

Greek Lemon Chicken

Resepi ini dimasak dan dipelajari daripada seorang rakan wanita yang tinggal di San Francisco. Resepi ini lebih sedap berbanding ayam yang dimasak untuk nasi ayam yang biasa kita masak.


Ingredients 

4 to 5 lbs chicken parts (2-2.5 kg chicken atau seekor ayam)
2 Tablespoons grated lemon peel (lemon zest, kulit lemon, al limon, el limone)
1/2 cup lemon juice (jus lemon)
2 cloves garlic, crushed (2 ulas bawang putih dititik)
2 teaspoons dried thyme (beli di Tesco)
1 and 1/2 teaspoons salt (garam, natrium)
1 teaspoon black pepper (biji lada hitam)
1/4 cup melted butter (mentega dibiarkan hingga cair kemudian disukat)
2 lemons, thinly sliced (hirisan 2 lemon, hiris nipis)
1/2 cup chopped fresh parsley (daun parsley - sedikit pahit)


How to 

Clean and cut chicken into bit-size pieces.

Place all ingredients in a large tall pot. Add water to cover chicken and cover.

Cook on medium heat for 1 hour until chicken in cooked through.

Serve with bread or rice.

BBQ Beef

This recipe was obtained from the Internet and was modified for Muslim halal consumption. Some guides are based on eating experience while living as a university student in California.


Ingredients

1 and 1/2 cups ketchup (sos tomato)
1/4 cup brown sugar (gula perang)
1/4 cup apple cider vinegar (cuka epal, cuka kurma/khal tamar)
2 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce (kicap masin)
1/2 to 1 teaspoon liquid smoke flavouring, to taste (quanto basta, ikut suka; boleh cuba BBQ sauce)
1/2 teaspoon salt (garam)
1/4 teaspoon ground black pepper (serbuk lada hitam atau biji lada hitam ditumbuk)
1/4 teaspoon garlic powder (serbuk bawang putih atau titik 1 ulas bawang putih segar)
4 lbs boneless chuck roast (2 kg daging tanpa tulang dari bahagian peha untuk dipanggang)


How to

Combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce and liquid smoke flavouring/BBQ sauce in a bowl and stir to mix.

Add salt, pepper and garlic powder and stir to mix.

Place chuck roast in a slow cooker (sejenis alat memasak). Pour ketchup mixture over chuck roast. Cover and cook on low for 8 to 10 hours.

Remove roast from slow cooker and shred with a fork (like pulled beef). Return to slow cooker, stir and continue cooking for about 1 hour longer.

Serve with potato and coleslaw or serve in sandwich buns (sliders) with fries and slaw or serve in long sandwich rolls (submarine sandwich). Lightly but quickly dip submarine sandwich in beef broth before adding BBQ beef - serve hot with small jerkins.

Friday, 25 March 2016

Kuah Yong Tau Fu

Taken from Facebook, 24 March 2016.


I. Kuah hitam

2 sudu makan taucu

2 sudu makan tepung jagung

2 sudu makan tepung gandum

3 sudu makan kicap pekat

3 sudu makan sos tiram

4-5 sudu makan gula

3 cawan air


Cara:

Masukan semua bahan ke dalam blender.. blender bagi taucu halus.

Lepas itu masak bagi kuah mendidih sekejap.


II. Kuah merah

(A) Bahan untuk blend
1/2 cawan kacang tanah yang sudah digoreng1 sudu makan tepung gandum
1 sudu makan tepung jagung
4- 5 sudu makan gula
3 cawan air
1/4 sudu makan garam

Cara:

Blender semua bahan di atas supaya kacang menjadi halus.

(B) Bahan untuk menumis
2 ulas/biji bawang putih - diketuk atau tumbuk dengan anak lesung
3 sudu makan cili blend/boh/kisar
sedikit (2 sudu makan) minyak masak

Cara:

Panaskan sedikit minyak
Tumis 2 biji bwang putih yang telah diketuk.
Tambahkan 3 sudu makan cili blend.. tunggu kering.
Masukkan semua bahan dalam blender tadi.
Masak sekejap bagi kuah agak pekat ... dalam 5 minit.


III. Menghidang yong tau fu

bijan goreng

bawang goreng

Cara:

Kuah yong tau fu boleh dihidangkan bersama bebola ikan, hotdog, sayur kangkung dicelur, sotong, isi ketam, peria + bebola ikan, cili sumbat dsb. yang telah dicelur atau rebus.

Campurkan kuah untuk sesuaikan rasa pedasnya.

Taburkan bijan sangai dengan bawang goreng.

Selamat mencuba.

Laksam

Taken from LAKSAM By Yani in Facebook, 23 March 2016.

Laksa

3 cawan tepung beras

1/2 cawan tepung gandum

4 cawan air suam

Gaulkan semua bahan.

Panaskan kukusan.

Sapukan tudung periuk dengan sedikit minyak masak untuk mengelak dari melekat.

Ambil sedikit adunan dan letakkan di atas tudung periuk.

Kukus sampai masak.

Bila sudah masak, keluarkan.

Biarkan sekejap sebelum digulung - supaya laksam kelihatan licin dan cantik.

Sementara itu letaklah sedikit adunan ke atas tudung periuk lain dan kukus sampai masak.

Ulang sampai habis


Kuah Laksam

Ikan - boleh guna kembung, tamban atau tenggiri (direbus, dibuang tulang) - contoh, guna 3 hiris ikan tenggiri

1 inci halia

3 ulas bawang putih

5 ulas bawang merah

1 sudu teh lada hitam

1 biji kelapa - ambil santan segar/guna santan segera drp 1 biji kelapa

3-5 keping asam keping

sedikit garam

sedikit gula merah atau gula pasir


Kisar isi ikan, halia, bawang putih, bawang merah dan lada hitam. Kemudian masukkan ke dalam periuk bersama bahan-bahan lain. Masak sehingga kuah menjadi agak pekat.


Bahan Ulam

timun

kacang panjang

taugeh

daun kesum

Kesemua bahan di atas dihiris halus.

Bahan Cili

cili merah

belacan

garam

limau nipis atau limau kasturi

Cili merah ditumbuk dengan belacan. Tambah garam sikit dan perahkan limau.

Saturday, 19 March 2016

Nasi Ayam

Taken from Facebook, 19 March 2016 and edited for web browsing.
Adaptasi resepi masterchef yang pernah berkhidmat di Istana Buckingham England.
Ilham resepi dari Tuan Haji Mustaffa Othman, Menate Steak House .
Resepi yang saya jumpa pada tahun 2010 ketika beliau aktif menulis blog.
A. Bahan untuk merebus ayam

Ayam

bawang putih

halia

air

Cara merebus ayam

Rebus ayam hingga separuh masak dan simpan air rebusan ayam.

Jangan rebus lama sangat, nanti ayam jadi kering dan keras setelah digoreng.

---
Bahagi air rebusan ayam untuk 3 kegunaan:

1. Untuk nasi ayam

2. Untuk sambal

3. Untuk sup kosong


B. Bahan untuk perapan ayam

1. 2 ulas bawang putih (ditumbuk)

2. 3 sudu madu

3. 2 sudu sos tiram

4. 1 sudu kicap pekat

5. 1 sudu minyak bijan (optional)

6. Sedikit lada sulah

7. sedikit garam ikut rasa*
*saya tak letak garam. Kalau nak masin sedikit, letak garam sedikit sahaja sebab sos tiram sudah masin
Cara membuat perapan ayam

Di dalam satu mangkuk, campurkan semua bahan di atas.

--
Perap ayam yang telah direbus tadi.

Dah perap 15 minit dah boleh goreng dah.

Terpulang sama ada nak menggoreng, gril dalam oven atau panggang atas arang. Resepi ini boleh digunakan.

Selalunya saya panggang dalam oven. Tetapi kali ini saya guna kaedah goreng.

---
C. Bahan untuk menggoreng ayam

Minyak masak

Kuali

senduk

Ayam yang telah direbus separuh

Cara menggoreng ayam


Panaskan minyak untuk menggoreng ayam.

Apabila minyak betul betul panas, masukkan ayam.

Nampak buih dalam minyak bermaksud api betul betul panas.

Saya suka memasak guna api sederhana kecil, tetapi memakan masa untuk menggoreng.

Kalau api besar, pemanasan mengejut nanti sebelah luar dah garing sangat, tetapi isi dalam belum berapa masak

--
Masukkan 3 ketul ayam dalam periuk atau kuali

Jangan masuk banyak sangat.

Kita nak matikan air sahaja. Tidak terlalu garing.

Masak selama 5 minit ke 7 minit sahaja.
*Memasak ini perlu latihan selalu turun ke dapur. Nanti lama lama kita semakin mahir.
---
Hasil ayam yang digoreng adalah hitam.

Ia sedikit hangus tetapi sedap dan lembut, manis, pahit dan masin.

---
D. Bahan untuk sambal nasi ayam


1. 6 biji lada merah

2. 2 ulas bawang putih

3. 1 sudu jus limau nipis

4. Sedikit halia (anggaran 1 ruas jari kelingking)

5. 4 sudu gula

6. 1 sudu kecil garam

7. Air rebusan ayam 3/4 cawan (200ml)

8. 1 sudu kecil tepung jagung (optional)*


Cara membuat sambal nasi ayam
*Larutkan tepung jagung dengan 2 sudu air.
----
Tips : Bawang putih, lada dan halia tadi mesti potong kasar sebelum masuk blender.

Kalau masuk sebiji sebiji bawang putih nanti tak hancur

Blender semua bahan di atas. Masukkan air rebusan ayam tadi.

--
Masukkan dalam periuk, masak guna api kecil.

Ingat, jangan masak guna api besar.

Kita nak semua bahan mesra mesra gitu.

Barulah sedap masakan kita.

---
Dah mendidih, masukkan gula, garam dan perah limau nipis.

Kalau limau tak ada boleh guna apa lagi?

---

Friday, 18 March 2016

Durian Crepe

Resepi Durian Crepe
versi Tahrunnisah Jali in Facebook.

(Step by Step)

Kulit/crepe (18-20 keping )
1 sudu besar tepung gandum
1 sudu besar tepung jagung
1 sudu besar tepung ubi kayu
1 sudu besar tepung ubi kentang
1 sudu besar tepung kastard
1 1/2 sudu besar tepung hong kong
sedikit garam
2 sudu besar gula icing
2 biji telur saiz B
1 sudu besar minyak jagung
3/4 cawan air (210ml)
1/2 cawan susu segar (130ml)
sedikit esen vanila
beberapa titik pewarna kuning@ jenis serbuk isi sikit je ye

Filling Kastard + Durian
2 sudu besar gula
20 gm tepung kastard
250 ml susu segar
2 biji kuning telor
isi durian yang dihancurkan

Filling Whipping Cream
500gm whipping cream
2 sudu besar gula icing (jika whipping cream tawar)

Caranya utk kulit/crepe ~ cara nak dptkan crepe yang nipis
1. Kesemua tepung di atas di ayak terlebih dahulu
2. Masukkan kedalam satu bekas, masukkan garam, gula icing, minyak, esen
vanila, telor yang dipukul sebati, dan masukkan air serta susu segar dan
pewarna kuning. kacau guna whisk tangan je ye..kemudian tapis
3. Panaskan non stick pan saiz kecil (17cm diameter tapak) api sederhana.
Sapu sikit pan ngan minyak. (saya guna tisu paper)..dah panas pan tu..angkat
kejap pan dan masukkan kurang 1 senduk adunan ke dalam pan..lenggangkan
pan tadi sehingga rata dan nipis kulit tadi serta memenuhi permukaan pan
tadi..kemudian letak balik atas dapur ..(saya tak guna senduk pun tuk ratakan
kulit tu..just layang2 kan/lenggangkan je shingga memenuhi permukaan) kejap
je letak atas dapur ye kemudian angkat..jangan lama sbb nanti hangus
kulitnya.tak payah terbalikkan sebb ia nipis mudah sangat masaknya
4. Ulangi hingga habis. boleh ditindih2 kulitnya insyaallah tak melekat

Cara untuk Filling Kastard + Durian
1. Dalam periuk non stick masukkan gula, tpg kastard, 2 biji kuning telor,dan
susu segar dlm 4 sudu dulu..Kacau hingga kesemuanya sebati. Kemudian
tuang baki susu segar tadi dan kacau lagi
2. Panaskan api dapur dan masak menggunakan api sederhana hingga
kental/pekat. tutup api dan sejukkan kastard filling.
3. Isi Durian dihancurkan dan dicampur bersama dengan kastard filling dan
masukkan ke dalam piping bag. masukkan kedalam peti ais supaya ia tak cair

Cara untuk Filling Whipping Cream
1. Dalam bekas yang bersih dan kering, masukkan 500gm whipping cream,
tambah gula icing jika whipping cream anda tawar. Jika whipping cream anda
sudah manis abaikan gula icing tu.
2. Pukul whipping cream sehingga soft peak/kental dan masukkan kedalam
piping bag dan letak dlm freezer sekejap supaya tak mencair.

Sekarang masa utk "membantalkan durian crepe"
1. Sediakan kulit, letak whipping cream dulu (dlm gambar), kemudian letak pula filling kastard+durian dan letak semula whipping atas kastard tadi.
2. Bungkus/lipat durian crepe tadi seperti bantal. 
3. Bila sudah siap masukkan dalam freezer sekejap selama sejam dua supaya ia mengeras.
4. Jjika durian crepe yang baru dikeluarkan dari freezer tu keras kejung, tunggu biar kejap pada suhu bilik (tak lembut tak keras sangat) dan boleh dimakan. Jangan keras sangat. 

Selamat Mencuba

Thursday, 7 January 2016

Cough and cold sweets

Ingredients

1 cup sugar
1/2 cup water
1 Tabsp lemon juice (from half a lemon)
1 Tabsp honey
1/2 teasp ground ginger
1/4 teasp ground cloves

Method
Boil 15-20 minutes with stirring until thick.
Cool mixture
Drop mixture drop-by-drop on baking sheet lined with baking paper.
Cool drops.
Dust with icing sugar until well-coated.
Store in air-tight tin.

Source: https://www.youtube.com/watch?v=93t5-8qTAFg