Som-Som

Bahan-Bahan:
100gm tepung beras
30gm tepung kacang hijau
1 sudu teh garam halus500ml santan pekat
500ml air

Bahan Sirap :
200gm gula merah atau 2 keping gula kerek
250ml air
3 sudu besar gula pasir
daun pandan      

Masak sehingga gula larut. Tapis larutan sirap sebelum menggunakannya.              

Cara memasak Som-Som:  

Satu semua bahan dalam periuk dan masak atas api sederhana. Sentiasa kacau supaya bancuhan tidak berketul.
Masak sehingga likat dan berkilat.
Angkat dan tuang dalam acuan kecil atau dalam loyang.  Potong kecil-kecil.  Tuang gula sirap ke atas som som sebelum menghidangkannya.

Cheese Brownies

Bahan Brownies 

1 cawan  unsalted butter   

3 oz semi-sweet chocolate

1 cawan gula

1/2 cawan  cocoa powder 

1/2 cawan  mascarpone cheese

3 biji telur 

2 sudu teh vanilla extract

1/2 cawan tepung gandum

1/2  sudu teh garam  

Bahan Ganache:  

6 oz semi-sweet chocolate 

6 sudu makan whipping cream

3 sudu makan unsalted butter
   

Preparation: 

Preheat the oven to 325ºF.

Melt the butter. Finely chop the chocolate and mix it into the melted butter until it is melted.  It was suggested numerous times to use the best quality chocolate you can find.   
Add the sugar to the chocolate and butter and mix until combined.

Add the mascarpone, eggs, and vanilla to this and mix until smooth.

Sift the flour, cocoa powder, and salt together and mix into the wet ingredients. Just mix until they are all combined.   
Pour the batter into a greased and floured 8×8 baking pan. Bake for 40-50 minutes.

Remove from the oven and let cool. While the brownies are cooling, it’s a good time to whip up that ganache.   

Ganache:

Heat the butter and the cream in the microwave until the butter is melted. Finely chop the chocolate and stir into the butter and cream until melted and smooth.

Pour the ganache over the brownies. Put in the fridge to let the ganache set. Once set, remove from the pan (just ran a knife along the edges and the whole thing popped right out). Slice into bite-sized squares. Because these are rich, and one bite might be enough.

Chocolate Mousse

This dessert is  simple to make. It´s silky smooth with the right balance of bitter and sweet. It is served on a crunchy, nutty brownie-like base which gives contrast to the velvety smooth mousse. This recipe serves four.

*Recipe from Chalet´s Chef Jochen Kern´s recent Malaysia International Gourmet Festival menu. 

Ingredients:

60g egg yolks

60g eggs (with whites this time)

188g dark chocolate

44g sugar

a pinch of instant coffee

16g gelatine powder

2.4 litres whipping cream 

Method:

Whisk all the eggs and sugar until fluffy.

Melt the dark chocolate.

Melt the gelatine powder.

Whip the cream.

Add melted chocolate into the fluffy egg mix.

Fold in melted gelatine.

Next, fold in whipped cream. When all is well mixed, chill, then serve in little coffee cups or bowls.

Salut Ubi kayu

Bahan-Bahan

500 gm ubi kayu dikupas

garam halus

Bahan Salut:

gula
air
susu tepung

Cara membuatnya:

Ubi digaul dengan sedikit garam, kemudian goreng hingga masak.

Sementara itu masak gula dengan air hingga pekat masuk ubi goreng gaul   keirng  sedikit tabur susu tepung.

Dorayaki

Bahan-Bahan:

2 cawan. tepung gandum

2 sudu makan gula

2 sudu teh. baking powder

1/2 sudu teh. salt

2 cawan susu

6 sudu makan mentega cairkan

4 biji telur ayam besar asingkan

Minyak untuk sapu kuali

Cara membuatnya:

Campur  tepung  gula, baking power dan garam.

Pukul butter, kuning telur dan susu

Ayak campuran tepung ke dalam adunan butter

Kacau sekadar bercampur sahaja. 

Pukul putih telur sehingga keras, masuk kedalam adunan diatas.

Panaskan kuali tidak melekat dan sapu sedikit minyak.

Tuang 1/4 cawan adunan dan bulatkan.

Biar sehingga berbuih di tepi. Balik kuih dan masak sehingga 3 minit.

Cantumkan dua keping dengan inti kacang merah didalam. 

Pinwheels Bread

Adapted from the Sweet On You Bakery  

Dough:
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Filling:
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

Topping:
1 cup sugar
2 teaspoons ground cinnamon

Method:

Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.

Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

Type of Wheat Flour

A stroll down the bakers shop aisle reminds me that there are more than a few kinds of flour to choose from. 

I keep wondering which type is best for the kind of baking,  from my understanding,  flour is made up of carbohydrates (or starch), proteins, and in the case of whole-wheat flour, a bit of fat.  Of these three nutrients, protein matters most to the baker. The proteins in wheat are called gluten-forming proteins, and the quantity and quality of these proteins determines how a flour will perform in the kitchen.   A high percentage of protein means a harder (stronger) flour best suited to chewy, crusty breads and other yeast-risen products. Less protein means a softer flour, best for tender and chemically leavened baked goods, like pie crusts, cakes, cookies, and biscuits.  High protein flour or plain strong flour is also known as bread flour. This flour has a high gluten content and is most suitable for bread-making.     

Types of Flour:

There are many different types of flour made for different purposes. The quality and best use of the
flour depends on the wheat and the blending processes used to make it. The intended use of various
types of flour is usually stated on the packaging in which you buy the flour.
White baker’s flour (bread):
This is a general purpose baker’s flour, milled from bread wheat to give medium dough strength. White
flour contains only the inner portion of the wheat grain called the endosperm.
Use: bread, buns, bread rolls, pastry products.
Wholemeal flour:
Wholemeal flour contains all parts of the wheat grain including the outer layers of bran and germ.
When using wholemeal flour more water may need to be added to the recipe as the bran absorbs
more water than the white part of the grain.
Use: bread, buns, rolls, shortbread, cakes, biscuits.     
Flour for pastry:
For puff pastry, flour should have a high protein content. This is important because it is the absorption of water by gluten that gives the “puff”. It is also very important that the flour be very white and free of any bran particles if the pastry is to be stored or sold before being baked.
Use: Particularly suitable for making pastry and pasta. You can use the same type of flour that you
would use for making bread.   
Flour for biscuits and cakes: The ideal flour for making most cakes and biscuits has a lower protein content than bread making flour, and is milled from soft wheat varieties.
For commercial biscuits, it is very important to achieve consistent size and thickness for packaging.
Flour quality is largely responsible for these attributes. Strong flour is undesirable in biscuits; a flour with less strength will spread more in the oven, and will make more tender, shorter biscuits.
Use: soft biscuits, and baked products requiring a very weak, soft flour. 

Serunding Daging

Bahan-bahan  

1 kg daging batang pinang diirebus hingga empuk

kemudian siat.

200 gram cili kering

1 labu bawang besar

5 ulas bawang putih

Lengkuas

Halia

5 btg serai

80 gram ketumbar  

80 gram jintan manis  

250 gram gula  

500 gram santan

Air asam jawa

30 gram Kerisik  

Cara-cara membuatnya:

Tumbuk bawang, ketumbar serta jintan ~sangai . Panaskan minyak dan tumis.

Masuk gula, kerisik, air asam dan santan. Bila pecah minyak masukkan daging, kacau kecilkan api dan masak hingga kering dan garing. 

Cili Jeruk

Bahan-Bahan:
10 biji cili  hijau boleh campur 5 biji cili merah 

1 cawan cuka makan 

garam, gula secukupnya.

 

Cara membuatnya:

Basuh cili kemudian tos, jika nak kecil potong

Masukkan semua cili dalam bekas kaca.

Masak cuka  dengan garam dan sedikit gula. Biar mendidih sekejab  aja tuang terus ke dalam bekas cili.  Setelah agak sejuk, tutup bekas. Biarkan semalaman baru sedap dimakan.

Roti Pretzel

This Soft pretzel recipe the dough can be made in a bread machine. 
Resipi ni dapat  16 biji pretzels

Bahan-Bahan:

1 1/4 cawan air
3 1/2 cawan tepung roti 
1 sudu teh garam
1 biji kuning telur
1 sudu makan minyak zaiton
1 sudu makan jus lemon 
2 sudu makan sugar
1/8 sudu teh lada sulah
1 sudu makan active dry yeast

Glaze:
1 biji putih telur
1 sudu makan air

Toppings:
Biji bijan , badam atau garam kasar

Method:

Place ingredients in bread pan in order recommended by manufacturer.  Use dough setting. When setting is complete, remove dough from bread pan. 

Punch down and on a lightly floured surface cut the dough into 16 equal pieces. Roll each piece of dough into a rope about 16" long. Shape each rope into a pretzel. (Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.)  Place the pretzels on a greased baking sheet  1 1/2" apart.   

Brush with combined egg white and water. Sprinkle with sesame or almond or sea salt. Bake in preheated 375 degree (F) oven for 15 to 20 minutes  or until gold brown.   

Tomato Sauce

Bahan-Bahan:

24 tomato besar yang masak (cincang)
3 biji bawang besar (cincang)
4 biji red bell peppers, (cincang)
2 biji chilles, cincang
3/4 cawan gula
3 sudu makan garam
3 sudu makan mixed pickling spice
1 sudu makan biji celery
1 sudu makan biji sawi
2.5 cups cuka sedap kalau guna cider vinegar

Method: 

Combine the tomatoes, onions, bell peppers, jalapenos, sugar and salt in a large sauce pan. Cook over a low flame for 40 minutes.
Tie the spices in a cheesecloth bag and add to the tomato mixture. Cook until mixture is reduced by one half about 45 minutes. As mixture thickens stir frequently to prevent sticking.
Add the vinegar and cook slowly until desired thickness.   Remove spice bag.. Pour into hot jars, leaving 1/4 inch of headspace. Adjust caps. Process for 15 minutes in boiling water bath canner.