Udang Goreng Asam

Bahan Yang Perlu:

500 gm udang dibersihkan,lap kering dengan kertas

1 sudu makan asam jawa (guna yang dah diproses)
1 sudu teh gula 
lada sulah
sos ikan

minyak masak  

Method:

Add the tamarind juice, fish sauce and  ground white pepper, sugar into the prawn and mix well with your hand. Marinate for 20 minutes.  

Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns batch by batch, into the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately. 

For burnt style use sea salt instead of fish sauce.

Fudge Cocoa Brownies

Bahan Yang Perlu:  

1/2 cawan  butter, cairkan

1/2 cawan  unsweetened cocoa

1 cawan gula

2 biji telur

2 sudu teh  vanilla

1/2 cawan tepung gandum

1/4 sudu teh garam 

How to do it:)

Preheat oven to 180C.

In a medium bowl, combine melted butter and cocoa powder. Stir until cocoa powder is dissolved.

Add sugar and mix well.

Add eggs one at a time, and stir well.

Stir in flour, vanilla and salt until just combined.

Bake in an 8 inch square pan for approximately 25mins.

 

p/s: I baked this in a shallow 9 inch pan, so that the brownies not much height. then proceeded to cut them into small bite-sized slices.

Bola-bola Tahu

Bahan-Bahannya:  

2 keping tahu putih di hancurkan.

200 gram udang   kupas, dicingcang.

2 ulas bawang putih dicincang

2 pokok daun bawang ambil bahagian hijau saja iris

sos ikan,  gula secukupnya.

Untuk Sos 

1 sudu makan sos  tiram 

1 ulas bawang putih ditumbuk

1 sudu teh rata tepung jagung  gula, air, garam     

Cara memasak: 

Campur tahu, udang dan bawang putih, garam, gula gaul rata buat menjadi bebola. Goreng bebola dengan minyak banyak sampai garing, angkat ketepikan.  

Membuat saus: 

Ambil satu sudu makan minyak tumis bawang putih yang ditumbuk sampai kekuningan,

masukkan sos tiram, tambahkan sedikit air, gula biar sampai mendidih lalu

pekatkan dengan tepung jagung.

Sajikan bebola tahu yang ditabur daun bawang , siram dengan sos. Boleh juga guna sos cili.

Udang Goreng Rangup

Bahan:

500 gm udang, kupas kulitnya, tinggalkan ekor  
 

Satukan:

1/2 sudu makan lada hitam
jus air limau

sos ikan

Sadur:

tepung jagung secukupnya
bread crumb secukupnya
1 biji telur

Cara membuat:
Perap udang dalam bahan yang dicampur 20 minit.

Sejat udang.  Kemudian gaul udang dalam tepung jagung.

Kemudian celup dalam telur yang telah dipukul ringan.
Kemudian balik-balik dalam serbuk roti, tekan-tekan sedikit.

Simpan beberapa minit dalam peti sejuk.

Goreng sampai garing. Hidangkan panas bersama sos cili.

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.

Keropok Sagu Biji

Makanan tradisi kaum India, biasanya dijadikan hidangan sampingan 

dengan nasi, umpama papadom.

You need :
2 cawan sagu biji
3 biji cili hijau
1 sudu teh jintan putih
3 sudu teh bijan yang dah disangai
1 sudu makan minyak kepala
garam secukupnya
Method :
Wash the sago well in warm water darin the wataer and just leave it for an hour. After one hour pour in half a glass of water to it and keep it to soak for overnight. By morning the sago will be swollen and nicely soaked.
In a big pot take some oil and put in the cumin and the green chillies. Saute for some time but take care that u dont burn it. Now, add the the soaked sago to the pot and mix well. Add around 5 glasses of water to the pot. Add the salt,(put a bit lesser than u normally do..) and coconut oil to the pot and bring to a boil. When its done add toasted sesame to the batter and mix well. Cool it to room temperature. The batter has to become a bit thick, and the sago should cook well. The batter shouldn't be runny. But also remember that the batter will become very thick after it cools down, so be a bit judgemental about when to remove ur batter from the flame. If it thickens a lot, just add a bit of water and heat it for 5 minutes.

Next spread a nice clean plastic sheet in your table. Remember and then pour a spoonful of batter on the plastic sheet in a pattern and make small circles. Let it dry for a day or 2 until the surface of the vadam dries up. Once its done peel it and flip it to the other side and let the other side dry up well. Once the kereopk are dried up and are not any more soft or sticky remove them and keep it on a plate and keep it under the sun for 1 whole day.  Deep fry. 
 

Tomato Sauce

Jangan kacau cuma goyang-goyang aja periuk tu sekali sekala supaya sayur tidak melekat, cara ni  akan menghasilkan sos yang lebih  lazat.

 Bahan-Bahan:

1 batang celery 
1 biji karot, kupas
1 biji bawang besar 
1 ulas bawang puith
750g tomato segar, cincang kasar
1 cawan flat-leaf parsley
1 cawan  basil leaves
2 sudu makan extra virgin olive oil
2 sudu makan unsalted butter

Preparation:    

Chop the celery, carrot, onion and garlic into tiny pieces, roughly all the same size. Place the tomato pieces in a large casserole. Place the carrot, then the celery, the onion, garlic and finally the herbs on the top. Pour the olive oil over and cook for 1 hour, on a medium heat without stirring but just shaking the pan to prevent it from sticking. Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky and you should should be able to see tiny bits of the vegetables within the thick sauce). Add the butter and further reduce the sauce until it has thickened slightly, about 10 minutes. Leave to cool. 

Freeze in small batches as the sauce is concentrated. 

Fudge Brownies

Bahan-Bahan:

128 grams tepung gandum
30ml good quality cocoa powder
secubit garam
114 grams unsweetened chocolate, 
114 gm unsalted butter, suhu bilik
198 gm gula
100gm light or dark brown sugar, lightly packed 
1 sudu teh esen vanilla 
1/3 cawan  golden syrup or corn syrup (80 ml)
3 biji telur
1/2 cawan bittersweet chocolate chips

Method:

Preheat oven to 350 degrees F. Line a 9 inch square metal pan with foil and spray foil with cooking spray.

Sift together flour, cocoa powder and salt. Set aside.

Melt chocolate in top of a double boiler.

Beat butter and  sugars in a large mixing bowl using high speed of an electric mixer. Beat in vanilla and golden syrup. When creamy, beat in eggs, beating thoroughly after each egg.

Beat in the melted chocolate, scraping sides of bowl.

Add flour mixture and chocolate chips, stirring until flour is blended in (do not beat).

Pour batter into prepared pan and bake on center rack of oven for 35 minute or until brownies appear set. Cool on a rack for 1 hour or until brownies are cool enough to transfer to the refrigerator. Transfer to the refrigerator and chill for 1 or 2 hours.

Chilies Sauce

Bahan-Bahan:
1 cawan cili  merah
1 biji bawang besar putih
1 biji epal hijau besar
1 cawan cuka
1 cawan gula putih
1 sudu teh garam

Method:
Dice all ingredients
Boil for 30 minutes
Partly cool and blend in blender
Bottle while still warm

Kuih Tepung

Simpann dalam bekas kedap udara sehingga 1 bulan. 

Ingredients:

1 cawan tepung gandum
1 sudu makan serbuk cili

1 sudu teh jintan putih ditumbuk kasar
1/2 cawan santan masukkan garam dan dipanaskan
2 sudu teh minyak jagung
Method:
Mix all purpose flour, cumin and salt in a mixing bowl. Add santan and start mixing till it turns into firm and soft dough.
Make dough into round shape and apply Oil over the dough.
Divide the dough into lemon size balls.
Roll each ball into flat and round shaped sheets. Apply flour if the dough sticks while rolling.
Cut them into small squares using a knife and deep fry them in oil till golden brown. Store them in air-tight container.

Sos Cili

Bahan-Bahan

100 gm biji cili kering

2 ulas bawang putih
20 ml sos ikan
100 g gula pasir
100 ml cuka
100ml air 
1 sudu makan rata tepung jagung  

Cara-Cara Membuat. 
 Kisar cili hingga halus bersama bawang putih. Masak semua bahan dan kacau hingga mendidih. Kecilkan api masukkan tepung jagung yangn dibancuh dengan sedikit air dan masak lama sehingga hampir pekat.  Sejuk sebelum dibotolkan.

Vegetarian Wontons

Bahan-Bahan:
1 bungkus kulit wonton (30 - 35)
Homemade cili sauce, for dipping

Filling:
1/4 cawan karot, finely shredded
1/2 cawan kobis finely shredded
1/4 cawan taugeh
4 ulas bawang putih cincang
1 sudu makan kicap pekat
2 keping tahu dihancurkan –
1 sudu teh gula
2 biji cili merah cincang
garam
1 sudu teh minyak bijan
1/2 sudu teh freshly ground black pepper

2 sudu makan minyak untuk menumis
2 cawan minyak untuk mengoreng

Directions:
For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute.   Set aside to cool thoroughly.
Combine the cooled vegetables with the rest of the filling ingredients and mix well.

Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.

Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons  in several batches. Drain on paper towel. Serve at once with sauce.

Tips:
Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately.

Spicy Stuffed Cabbage Recipe

Bahan-Bahan:
1 biji kobis bulat kecil

500 gm daging kisar

1 cawan nasi

2 biji cili hijau- cincang

2 biji cili merah –cincang

1 bawang besar cincnag

1-15 oz. can stewed tomatoes
garam dan lada hitam

Directions:
Tear off 10 to 12 large, whole cabbage leaves, rinse and set aside. Bring a large pot of water to boil, once boiling, drop the cabbage leave and pot and turn heat off and cover pot while you make the ‘stuffing.’ The cabbage leaves will wilt and become pliable enough to hold the ground beef mixture.

Mix ground beef together with the cooked rice, , onion, black pepper and a pinch of salt. Mix well, but do not over-mix. Remove the cabbage leaves from the hot water and allow to become cool enough to handle. Pour hot water out of pot, it will be used again.

Flatten one cabbage leaf and place scoop of beef mix in the center. Wrap the leaf around mixture, envelope style, placing overlapping leaf face down. You can use tooth picks to hold lettuce together. After you have used all of the lettuce leaves, place lettuce, wrapped side down in pot. Pour stewed tomatoes over the stuffed cabbage leaves and cook over medium heat for 45 minutes to one hour.

Allow stuffed cabbage to rest for 10 minutes before serving with rice.

 

Popia Goreng

Bahan-Bahan

1 sudu makan minyak masak
3 biji telur pukul ringan

1 biji kobis sederhana besar  dihiris

1 biji karot  potong mancis

500gm barbequed or roasted meat, cut into matchsticks

2 batang daun bawang hiris halus

2 1/2 sudu teh kicap

garam
1 (14 ounce) kulit popia

1 biji putih telur –pukul ringan

minyak untuk menggoreng

bawang goreng

Directions:

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.  

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add meat, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls:  place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper put some fried shallots. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).  

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.