Kek Coklat Recipe

Hiasan Kek

1 bar coklat masakan
Coklat rice/atau apa-apa hiasan yang menarik untuk kek                       

Cara-cara masakan;

1) Sebelum kita bancuh bahan-bahan, didihkan air didalam alat kukusan.
2) Sementara tunggu air mendidih, kita mulai adunan dengan ambil 2 biji telur dan dipukul sehingga kembang.
2) Coklat, gandum, gula, serbuk penaik dan soda bikarbonat digaul sekali.
3) Susu cair dan minyak masak dicampur ke dalam telur yang telah dipukul sehingga kembang.
4) Campur adunan di dalam langkah 2 ke dalam langkah 3.
5) Kacau sehingga sebati.
7) Sediakan loyang kek yang sudah disapu dengan majerin dan masukkan adunan kek yang sudah sebati.
8 ) Kukus sehingga masak kira-kira 45 minit. (tempoh masa kek siap masak bergantung kepada saiz loyang kek dan saiz api yang digunakan tapi sebaiknya pantau pada masa 30 minit)
*untuk cek masak ke tak kek ini boleh cek dengan cucuk kek menggunakan lidi. kalau takde apa yang melekat pada lidi bermakna kek tue dah masak.
9) Selepas masak, cairkan bar coklat dan sapu di atas dan sekeliling kek.
10) Letakkan hiasan dan masukkan ke dalam peti sejuk untuk keraskan coklat hiasan.

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Gado gado Recipe

Bahan2 kuah

  • cili kering
  • bawang besar potong
  • kacang tanah digoreng dan ditumbuk                                    
  • air assam jawa
  • ikan bilis/ udang kering/ belacan
  • gula dan garam secukup rasa

Bahan2 utama

  • kangkung
  • taugeh
  • kacang panjang
  • telur rebus
  • tauhu goreng
  • (potong mengikut citarasa)
  • (boleh menambah sayur lain mengikut citarasa)

Cara-cara buat kuah:

  1. goreng bawang, cili kering, ikan bilis sehingga kuning. angkat.
  2. blender (bahan yg digoreng tadi + air asam jawa + kacang)
  3. masukkan kedalam mangkuk hidangan
  4. masukkan gula dan garam dan air masak secukup rasa.
  5. kuah siap

cara-cara siapkan bahan utama:

  1. semua sayur dicelur didlm air panas.
  2. sedia dihidang bersama telur rebus dan tauhu goreng yg dipotong.

cara-cara hidang:

  1. campurkan bahan utama tadi dengan kuah..gaulkan rata-rata.
  2. sedia dihidang

Mee Bandung Recipe

MEE BANDUNG

Satu bungkus mi kuning (mi basah)
Sedikit daging lembu (di hiris)
Sedikit daging ayam (di hiris)                                                                     
5 ekor udang basah (agak agak laa)
Sedikit taugeh
10 biji cili kering di kisar (nak pedas lebihkan lah)
1 ulas bawang putih – diketuk
1 mangkuk stok ayam
2 sudu besar sos tomato
2 sudu besar sos cili
1 sudu besar sos tiram
1 sudu kicap cair
Sedikit kacang tanah – ditumbuk
1 biji limau kasturi
Telur ayam
Sedikit sawi, cili merah, daun sup & daun bawang
Bunga jagung, bunga gobis, buah tomato belah empat…
Sedikit tepung jagung untuk pekatkan kuah…
Minyak masak, garam & gula pasir

Cara membuat

  1. Panaskan minyak masak dalam kuali, tumiskan bawang putih dan cili kisar.
  2. Kemudian masukkan sos tomato, sos cili, sos tiram, garam dan gula pasir. Biarkan merenih…
  3. Masukkan stok ayam dan biarkan mendidih…
  4. Seterusnya, masukkan kacang tanah, udang, daging, daging ayam dan sawi
  5. Apabila mendidih, pecahkan telur dan biarkan hingga telur keras.
  6. Masukkan mi dan semua sayuran…
  7. Akhir sekali masukkan sikit tepung jagung yang siap dibancuh untuk pekatkan kuah.
  8. Tutupkan api.
  9. Hidangkan bersama hirisan cili merah, daun bawang, daun sup dan limau kasturi.

Puding Caramel Recipe

Ingredients :
7 eggs
1 litre fresh milk
100g caster sugar

Sauce:
100g caster sugar
100ml water
1 slice lemon

Method :
Preheat the oven at 200°C.

Make the sauce first. Combine the sugar and water in a saucepan over medium heat, stirring often until the sugar melts and turns a golden brown. Remove from heat and add a few drops of lemon juice. Pour into a large mould or small, individual moulds and swirl to ensure caramel is even. Set aside.

To prepare custard, beat the eggs, fresh milk and sugar in a bowl. Strain mixture before pouring over caramel in mould/s.

Place the mould/s in a water bath in a roasting pan (the water should come 2/3 way up the mould/s).

Bake in the preheated oven for 25 minutes, or until set. Cool and chill until required.

To serve, loosen sides with a knife and turn out onto serving plates

Here’s another alternative recipe …

Ingredients
100g castor sugar
60ml water
2 eggs and 4 egg yolks
115g castor sugar
1/8 tsp vanilla essence
500ml UHT milk

Method
To prepare the caramel, place sugar and water in a medium pan and stir over low heat until sugar dissolves.

Bring to boil and reduce the heat. Simmer for 5–6 minutes or until mixture turns golden. Remove from heat.

Carefully pour hot caramel into ramekins. Working quickly, tip each ramekin so that the caramel coats the bottom and sides of the ramekin.

To make the custard, put whole eggs and egg yolks, sugar and essence in a mixing bowl. Stir gently to mix. In the meantime, heat milk until just hot (do not simmer).

Gradually pour it into the egg mixture and keep stirring. Strain the mixture. Pour strained custard into prepared ramekins until it comes just below the rims.

Place the ramekins in a roasting pan and pour in hot water to come halfway up the sides of the ramekins.

Bake uncovered at 170°C for 40–50 minutes or until custard is set. Let it cool then refrigerate for at least 6 hours or overnight.

Run the blade of a small palette knife around the edge of each custard and hold a dessert plate on top of each ramekin and invert. Lift the ramekin off, allowing the caramel sauce to form a pool around the custard.

Bihun Goreng Recipe

Ingredients:
250g dried vermicelli
5 tablespoons oil
5 cloves garlic, finely chopped
250g chicken, finely sliced
200g shrimps, shelled and de-veined
100g carrots, thinly sliced
125cc stock/water
3 cabbage leaves, cut into ½ cm pieces
150g Chinese cabbage, cut into 3 cm pieces
50g snow peas, cut the ends
2 scallions, cut into 3 cm pieces
2 sprigs Chinese parsley, cut into 2 cm pieces
2 tablespoons salty soy sauce
4 tablespoons sweet soy sauce
½ teaspoon pepper
1 teaspoon salt

Directions:
Blanch the dried vermicelli with hot water until tender. Drain, then set aside. Sauté garlic in oil until golden brown, then add chicken, shrimps and carrots. Stir until the shrimps change color. Pour in the stock and bring to the boil. Add vegetables, soy sauces, pepper, salt and vermicelli. Mix well until the stock is completely absorbed. Serve hot with a sprinkle of fried shallots.

Laksam Recipe

Material:

Laksam material:
3 cups rice flour
6 tablespoons cornstarch                                                                                                      
6 cups water
salt

Dressing material:
3 sardine
1 cup coconut milk
½ onion
4 cloves garlic
1 inch ginger
1 stem lemon grass
2 tbsp phut
A little pepper
Two acid
1 inch ginger
Grams and sugar to taste
A little oil for menumis

Additives (if you want):
Boiled eggs
Lettuce
Cucumber – finely cut
Bean sprouts
Sambal belacan
Chile mashed
Long beans – cut into small pieces

Method of preparation:
Preparation laksam:
Laksam Combine all ingredients and stir to mix well. Set aside to cook and marinate ei ½ hours. Meanwhile, the hot steam.
Rub oil on nampan or flat plate, Are in the steam. Pour 2 tablespoons of batter laksam pan / dish and brush for flat and thin.
Steam until maturity, a little difficult but not runny.
Pick up from the bath and let cool slightly before the cuts.
Roll up lengthwise and cut into small.

Prepare sauce:
Cooking fish until maturity.

Finely chopped onion, garlic, lemongrass and ginger.

Heat oil in a pan and fry the blended ingredients.

Enter sour, gemerisik, ginger, pepper, salt and sugar to taste. Stir until fragrant.

Filter fish from starch, starch reserves. Blend until crushed and put the fish in the pan first. Beef for stir well.

tapiskan fish extract into the pot and stir until boiling.

Add coconut milk and stir again until boiling.

Taste with salt and sugar, add as necessary. Cover fire.

Serve cut laksam with additional material and dressing.Nice.

Nasi Lemak Recipe

  

    • 1 Cup Rice,(washed and drained)
    • 2 Cups Santan
    • 1 Pandan Leaf, (tied in a Knot)

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  • 1/4 Teaspoon Salt
  • 10-12 Prawns,(shelled and de-veined)                                                                 
  • 1 Large Onion,(sliced)
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 2 Tablespoons Tamarind Juice
  • 2 Tablespoons Cooking Oil

Pound together :-

  • 2 Dried Chillies
  • 2 Fresh Chillies
  • 1 Small Piece Blacan
  • 1/2-inch piece Lengkuss
  • 1 Candle Nut
  • 2 Hard-Boiled Eggs,(cut in wedges).
  • 2 Tablespoons Ikan Bilis,(deep-fried till crisp).
  • 1 Piece Yellow Bean Curd,(deep-fried & sliced thinly).
  • 1/4 Cucumber,(sliced thinly).
  • 2 oz Kangkong,(scalded)

Method

1) Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil.
2) When the rice begins to boil, lower the heat.
3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.
4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
5) While the rice is cooking, prepare the Garnishing and Prawn Sambal.
6) For the Sambal, heat oil and fry the onions until slightly brown.
7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 – 3 minutes.
8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.
9) Serve the rice with the Sambal and other Garnishing.