teringin nasi lemak (santan, garam, serai, pandan, halba), sambal telur rebus, ikan bilis goreng, kacang goreng, mentimun, ayam goreng garam kunyit bercili padi, kangkung celur ... boleh buatkan utk saya?

'apple pie' pancake kak za

i love a good apple pie with vanilla ice-cream. my sil gave me a recipe for apple pie pancake which is soooo delicious!


~ 4 apples cut into wedges or cubes
~ melt 2 tbspn of butter in a pan
~ put apples into the melted butter with 2 tbspn of brown sugar & cinnamon powder
~ mix well till apples soften
~ take the pan off the heat

batter:
~ 1 cup flour
~ 1 1/2 - 2 cups of milk
~ 2 small or 1 large egg
~ 1 tspn sugar, baking powder each
~ a pinch of salt
~ 1 tbspn of oil
~ mix well


pour into the pan over the apples, cook on low heat, covered for 10-15 minutes. the batter should bubble & cook (remember, over low heat) just like a pancake.

to serve, put a plate over the pan and flip the pan & plate together. the caramelised apples (with the sugar oozing on the sides) should be on top and the pancake at the bottom. serve as is or with some ice cream.

yummmm....!

petua2 mama

1. utk kuah ayam percik yg sedap, jgn masukkan air. guna full santan je. mmg kolestrol tinggiiiiiiiiiiiii!

2. 2pot beras = 3org makan.

3. kalau masak ayam, garam gula asam boleh masuk awal2 dgn santan. kalau daging, masuk bahan2 & santan itu lambat. masuk air dulu utk empuk daging. kalau masuk bahan2 itu, daging jadi liat.

4. utk ikan, daging, ayam, seafood to remain fresh dlm freezer & boleh simpan lama, bila balik dari pasar, pakai sarung tangan & lap item2 diatas dgn kitchen tisu supaya kering darah. jgn bg kena air & haba tangan kita - akan kurangkan 'the freshness'. simpan dlm plastik ikut amount sekali makan. contohnya, 1 plastik beg 2-3 ekor ikan kembong. kalau letak byk2, kena defrost semua walhal tak nak guna semua.

5. teh tarik - rebus teh pekat, (op) add hot water + susu pekat + gula (op) + coffeemate.

6. nasi dagang: 6pot = 9-10 org makan

7. 6.5pot = 1kg beras = 10 orang makan ( 2pot=3org makan)

8. beras nasi dagang: sukat pot, tapi & rendam 7hrs sblm dikukus

9. nasi impit mama: beras jasmine or any local rice. 1pot beras + 3pot air.

10 sirap bandung kampung: sirap + susu pekat, bancuh sebati. (sirap > dari susu). tambah ice cube byk2 & cairkan semuanya & mix well. tambah air jika perlu. sirap bandung bandar, jgn tambah air tapi cream soda.

11. sira pisang: buat air gula & daun pandan, garam skiiit, masukkan pisang & pewarna skit.

12. 1 paket bihun + ayam/daging+udang, fishcake/fishball, kucai/sawi/kobis/taugeh (udg kering skit +tumisan) boleh dihidang utk 5 org.

13. utk santan bg kari, 1 cwn air + kelapa parut - sekali perah. buat 3 kali. the 1st 2 dikira santan pekat, yg ketiga, santan cair. utk masakan, masuk the 1st 2 santan. jika perlu je masuk yg ke-3 tapi pastikan ditapis semuanya sambil dicurah ke dlm periuk & jgn tuang dgn hampas sekali.

raya mood?

i saw 2 recipes i'd love to try ... shortbread marble from Dapur tanpa Sempadan & kuih gunting from Salam Dua Benua. there are a few things that i should buy ... hmmm

an intimidated baker

i have an inbuilt oven which i've never used.

i have a hot air turbo oven which my mom bought over 20 years ago and haven't used since then.

i have 3 cake mixers which were wedding presents, in other words ~ 'new'.

i bought a few ingredients if i ever wanted to bake something but somehow ... i haven't. i am so afraid of making something that would need to be baked.

i am so intimidated by this and i don't know why. i think i can do it. i want to bake but i freeze just by the thought of it.

i've always wanted to bake my own breads. since i don't know how to bake, i bought a bread maker and even that still remains in the box.

*sigh*

do i need help?



** i have baked before but it's always in my mom's kitchen. i have help & advice to depend on. at home, i've never done it alone. i think that's what i am afraid of, doing it alone.

coriander

~ seeds are called coriander
~ leaves are called cilantro @ chinese parsley (US), coriander (Asia)

i have to start learning to cook using the right measurements.

makan sendiri, campak2 je bahan2 takpelah. tapi kalau nak jamu orang ...

made baked macaroni tonight. i didn't want any rice for dinner.

it turned quite well to my satisfaction but mama pointed out that i need to get the ingredients right.

hmm...

i'll experiment again next time ... with measured ingredients.

i've just discovered Donna Hay & i'm in love with her! wooohooo!

Kuih Cucur (Udang, Bilis @ Bwg) Mama

basics:

2 cwn tepung gandum
1 biji telur (2 biji telur lagi sedap)
sedikit bikarbonat soda (op) (for every 2 cwn tpg, 1/2 tspn of bicarbonat soda)
garam & gula secukup rasa
bawang merah kecil & cili merah dihiris nipis
daun kucai dipotong pendek2
air secukupnya - jgn cair sgt, jgn pekat sgt - letak skit2 dulu to get the right texture
sedikit serbuk kunyit (untuk warna & buang bau hanyir udang & bilis)

perisa: udang dicincang, bilis ditumbuk halus @ sedikit bwg goreng

Great Ideas

a great idea from this website: http://www.baking911.com/bread/101_bake.htm

To keep bread warm while serving: Add a few clean, unglazed terra-cotta tiles to a preheated oven for for 5 minutes to heat. Place the hot tiles in a towel-lined basket, add bread or rolls, and cover. Make sure your tabletop can withstand the heat.

menu berbuka - Nasi Lemak Mama

Nasi Lemak
2cups of rice
680ml liquid (200-300ml coconut milk + 480-380ml water) (adjust liquid according to your preference)
1/2tsp salt
2 btg serai dititik
5-8 biji halba

cook in rice cooker


Sambal
there are many variations of sambal. the one i made today was sambal telur.

- blended shallots, abit of ginger & garlic, cilikering - ditumis garing, sambil ditumis, masukkan secubit gula.
- setelah garing, masukkan sedikit air asam jawa & garam secukup rasa
- tolak sambal ke tepi kuali & masukkan telur (2-3 biji)
- godek sedikit telur & biarkan ia pejal sedikit, kemudian dikacau mcm telur dadar
- gaul telur & sambal rata.
- setelah garing skit, it's done :o)

**petua kak ti: kalau nak sambal yg gelap warnanya, main lama atas api yg kecil.


Kacang tanah
- digoreng bersama kulitnya
*petua kak ti: semasa goreng kacang, the minute the nuts feel light, take them off the fire. the oil on the nuts will still keep 'frying' it.

Mentimun
- mentimun @ timun batang - potong ikut citarasa sendiri
- sya suka potong macam timun satay - timun karate hehehe

since hubby allergic dgn ikan bilis ... sya buat ayam goreng bercilipadi.

Resipi Karipap Kari Daging dari 1001Resipi

Resepi doh karipap saya ialah:



1 kg tepung

3/4 cawan marjerin yang telah dicairkan

1 cawan air suam/biasa/sejuk....air mungkin perlu ditambah sedikit lagi...

1 sdt garam campurkan dalam air

(texture kulit karipap akan berbeza jika menggunakan suhu air yang berbeza)



panaskan marjerin hingga cair dan tuang dalam cawan pengukur sebanyak 3/4 cawan. letak tepung dalam talam/dulang besar dan tuangkan marjerin panas keatas tepung. perlahan-lahan gaul tepung dengan marjerin hingga menjadi seperti tepung roti. tuang air sedikit demi sedikit keatas tepung dan uli doh sehingga lembut (tambah air jika perlu). tutup doh dah ketepikan setengah jam.

bahagi doh kepada empat bahagian dan canai sehingga leper. gulung seperti menggulung tikar sehingga kemas dan potong doh setebal 1/2 ke 1 inci. canai potongan doh menjadi bulat bujur dan isikan inti. lipat dan kelim hujungnya kemas dan ketepikan.

untuk inti karipap saya menggunakan mince beef dan ubi kentang (potong cube). tumis seperti menumis kari daging (tanpa santan). masak sehingga ubi empuk dan kering. biarkan inti sejuk sebelum diisi dalam kulit karipap. Goreng karipap dalam minyak yang sederhana panas sehingga kekuningan.
 
http://1001resepi.blogspot.com/2010/08/karipap-daging.html

Kylie Kwong's version of 'thousand year old eggs'

A very simple interpretation of the classic Chinese ‘thousand year old’ eggs. These eggs are great served as an appetiser with Chinese pickles – like a Chinese version of antipasto. I love the deep, mahogany reddish-brown the soy sauce turns the eggs.

Serves 4


Ingredients

6 Free Range Eggs

1 cup light soy sauce

2 tablespoons dark soy sauce

1 cup Water

10 Slices Ginger

½ cup brown sugar



Method

Place eggs in a small saucepan of boiling water and cook for about 6 minutes.

Remove eggs from the saucepan with a slotted spoon and refresh under cold running water.

Peel eggs and set aside.

Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute.

Reduce heat, add eggs and simmer, covered with a cartouche for 1 hour, turning occasionally.

Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.

Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.

Discard remaining stock.

To serve, cut each egg in half lengthways and arrange on a platter.

Spoon over reserved braising stock.

 
 
copied from http://www.lifestylefood.com.au/recipes/342/soy-sauce-eggs

bersahur ke apa ni?

nafsu makan nya pasal ...

3/4pot beras sedang dimasakkan ... nak dimakan dengan serunding daging yg baru dibawa balik dari kampung ....

lapar la ....

http://1001resepi.blogspot.com/2010/05/botok-telur-asin.html