Friday, October 24, 2014

Kulit karipap Sya

1 kg tepung gandum
1 bar butter scs (salted)
Air secukupnya (abt 2.5-3mugs Vantage) 

Parut ice cold butter ke dlm tepung & use rub method to combine tpg & butter.
Masukkan air secukupnya (masukkan 1 mug dulu & tambah skit2 sampai mencukupi) & uli sehingga doh lembut & gebu.

Kalau guna mixer, doh 'masak' when it starts to separate from the bowl to the whisk.

Thursday, October 23, 2014

Petua guna Roti canai/murtabak frozen

Roti canai - Kukus dulu sblm digoreng. Awesome!

Murtabak frozen - thaw dulu or microwave sblm digoreng - kulit garing!

Inti karipap sardine intan

Karipap sardin intan - Sedap!!

untuk inti:
-----------
1 tin sardin yang besar (kalau boleh cap ayam)
2 sudu besar cili kering yang sudah diblend - kalau u nak pedas taruh lebih
1 bwg besar dipotong kiub halus
2 biji cili merak dihiris halus
5 butir bwg putih ditumbuk halus
8 butir bwg merah ditumbuk halus

untuk doh:
----------
1 tin kecil planta
1 kg tepung gandum
garam secukup rasa
air secukupnys

cara-cara:
-----------
- panaskan minyak dlm kuali dan tumiskan bwg putih dan bwg merah
- selepas kekuningan, masukkan cili boh
- apabila cili sudah agak masak, masukkan bwg besar dan cili merah yang telah dihiris
- masak lagi sehingga agak layu
- perisakan dengan garam secukupnya dan sprinkle kan dengan lada putih
- masukkan sardin beserta dengan the sauce jugak
- hancur2kan with the sudip dan biarkan masak hingga agak garing
- lepas itu angkat and sejukkan ke tepi

- ambik tepung and then masukkan planta
- gaulkan planta and tepung 
- masukkan air perlahan perlahan until tepung menjadi doh yang sempurna
- uli lebih kurang 15 - 30 minit untuk pastikan it is soft and fluffy enough
- pas tu make as many medium sized balls daripada doh tu
- biarkan seketika maybe tutup ngan kain muslin wud be good about 1 - 2 hours
- lepas tu, canaikan bebola doh tu tapi jgn sampai terlalu nipis takut koyak bila 
taruh inti nanti
- terapkan into round shapes ikut size apa yg u suka
- bubuh inti kat dalam
- kelim kan ia sampai rapi

untuk nak goreng:
-----------------
make sure the minyak is not too panas or ur karipap will look mcm kena demam 
campak...ok?

Versi roti gulung:

Ambik roti gardenia, buang tepinya. Kemudian leper/lenyek dgn rolling pin. Letak inti & lipat 3. Tekan hujung tepi dgn garfu. Celup telur bergaram skit & goreng.

Thursday, October 16, 2014

Asam pedas kuning/singgang kuning ikan kelantan

Asam pedas cara kampung:

Tumbuk lgkuas,bwg putih, kunyit, bwg merah, halia - rebus Sampai masak bwg - letak Asam, garam, gula skit - masukkan ikan, daun kesum.


****


Asam pedas kuning


Bwg merah 10

Bwg putih 2-3

Halia 2 hiris

Kunyit 

Cilipadi

Serai 2 ketuk

Lengkuas byk

Asam kpg

Daun kesum

Bende

Ikan

Garam

Air



Resipi Asam pedas kuning Kelantan 


Bwg merah 10

Bwg putih 2-3

Halia 2 hiris

Lengkuas 8-10hiris

Cilipadi 2

-- kisar semua bahan2 di atas


Serai 2btg, belah 2 & diketuk

Asam kpg 2-3


Daun kesum

Kcg Bende

Ikan (kesukaan hati) - tadi sya guna ikan parang & ikan tenggiri - kepala & isi. Semua yg ada dlm peti sb jadi lauk utk tghari & mlm. 


Garam

Air secukupnya


Rebus bahan kisar dgn serai & asam keping. Masukkan ikan & daun kesum. Bila ikan dah masak skit, masukkan kcg bende & garam.


Check secukup rasa masam & masin. Sayur masak. Hidang panas2. 


Alhamdulillah.

Monday, October 6, 2014

Jamie Oliver's milk chicken

Chicken in milk

Ingredients

Serves 4-6

1.5 kg higher-welfare chicken

sea salt

freshly ground black pepper

olive oil

½ stick cinnamon

1 good handful fresh sage, leaves picked

zest of 2 lemons

10 cloves garlic, skin left on

565 ml milk

Method
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.