Thursday, June 19, 2014

Monday, October 7, 2013

Homemade KFC



Ni pun nak kena recall balik recipe.

Salmon Pie




Got the recipe from my friend.

Pastry:

120 g butter
3 dl flour
1 tsp baking powder
2-3 tsp water

Mix them all until well combined, spread it on a baking pan (pie pan) and leave it cool while preparing the fillings.

Fillings:

Fresh dill (chopped)
Salmon fillet (cut into slices)
3 eggs 
4 dl milk

Pre heat the oven at 200 deg C
Beat the egg, pour in the milk, add salt and black pepper to taste. Set aside.
Spread half of the chopped dill on the pastry layer.
Arrange the salmon in circular order (as in pic above)
Pour the egg mixture on top of the salmon. Spread the other half of dill
Bake the pie for 45 min (or until golden brown).



Kambing Panggang Sos Lada Hitam


Nk kena recall balik resepi

Falooda



Bahan-bahan:

Bihun yang telah direbus lembut (rasanya guna cendol lagi sedap)
Aiskrim vanila
Sirap ros (kordial)
Susu cair
Biji selasah (direndam kembang) - saya xde biji selasih, so pakai blueberry je
Ais ketul

Cara-cara:

1. Kisar ais bersama susu cair. Ketepikan.
2. Tuangkan sirap kordial ke dalam gelas
3. Masukkan bihun.
4. Masukkan potongon aiskrim vanila (or scoop)
5. Tuangkan susu cair yang dikisar bersama ais tadi
6. Taburkan biji selasih yang direndam tadi (or blueberry)- letak banyak2 baru best

Falooda drink ni asal dari India or maybe timur tengah. Kalau nak tahu lebih detail boleh la google :D


Sunday, October 6, 2013

Chocolate Indulgence Cake



I was thinking of making this kind of cake for a quite long time. But I kept delaying since this cake is quite complicated especially in making the mousse. To make a firm mousse the gelatine should be add-in. Since we don't have the halal gelatine here, I tried to use the veggie-gelatine. I tried to make the gelled-mousse last Thursday. First, I whisked the whipped cream until stiff. Then I put in the fridge. I tried to follow the similar steps in melting the gelatine together with the chocolate bar (I googled), but it did not turn out well. I thought maybe I made mistake during the steps. Since I do not wanna waste the whisked cream, I tried to make this cake yesterday without gelatine. Looks like it turn out well and delicious!

For the chiffon cake, I referred to the recipe from the Joy of Baking website. The demonstration video also can be viewed from there.

Ingredients:

Chiffon cake:

6 large eggs (separate the egg whites and yolks) + 1 egg white
2 cups cake flour*
1/4 cocoa powder*
1 1/2 cup of castor sugar (divided into 2)
2 teaspoon baking powder*
1/4 teaspoon baking soda*
1/2 teaspoon salt*
1/2 cup vegetable oil
3/4 hot water + 1 teaspoon nescafe powder
1 1/2 teaspoon vanilla extract

Chocolate mousse

4.5 dl whipped cream
200 g cooking chocolate bar

Using the stand mixer, whisk the cream until stiff peak form. Put it the fridge.
Meanwhile, melt the chocolate bar (cut into small pieces) by double boiler method. Let it cool for a while.
By using spatula, fold 1/4 of the whisked cream into the melted chocolate until blended. Pour the remaining cream and mix it well. Similar method goes to the white chocolate mousse

White chocolate mousse

4.5 dl of whipped cream
200g of white chocolate bar

Chocolate ganache topping

1 cup of whipped cream
200 g of cooking chocolate bar
1 tsp butter (room temperature)

Heat the cream until simmer.
Put it the chocolate bar and let it soften
Add 1 tsp of butter and whisk until smooth.
Let it cool for a while before used.


Methods:

1. Pre heat the oven at 165 degree C. Grease the baking pan (24 cm size) with the melted butter and line up with the baking sheet. Set aside.
2. Sift all the ingredients marked by *. Put in a large bowl
3. In a separate bowl hand-whisk together the egg yolks, half of sugar, vegetable oil, nescafe-water mixture and vanilla extract.
4. Make a well in the center of the flour mixture and add the egg mixtures and whisk until smooth.
5. In a separated bowl, using a stand mixer, beat the egg whites (6+1) until soft peak forms.
6. Gradually beat in the remaining sugar and beat until almost stiff peaks form.
7. With a rubber spatula or whisk, gently fold the egg white (in three additions) into the batter just until blended.
8. Pour the batter into the baking pan and put in the oven. Bake for 50-60 min (or when you insert the stick, it will come out clean).
9. Let it cool completely.
10. Cut the cake into 4 layers. For assembling, you can use a cake ring. Since I don't have it, I used the same baking pan. Line it with the plastic wrap, so that it will be easy to take out the cake later.
11. Place first layer of the cake, spread half of the white mousse, then cake layer, spread the dark chocolate mousse (all of it), the cake layer, spread the remaining white mousse and final cake layer. Cover the cake with plastic wrap.
12. Place in the fridge at least 4 hours.
13. Remove from the pan, and covered it with chocolate ganache topping.

Nasi Dagang Finland




Bahan-bahan untuk nasi:

2 cawan beras biasa
3 cawan beras pulut
6  ulas bawang merah (mayang)
3 cm halia (mayang halus)
1 sudu kecil halba
300 ml santan cair
300 ml santan pekat
Garam secukup rasa

Cara-cara:

1. Masak santan pekat bersama2 dengan bawang merah, halia, halba dan garam (letak garam sehingga ada rasa masin2 sikit) sehingga mendidih. Matikan api dan ketepikan.
2. Campur beras dan beras pulut, basuh dan toskan. Kukus selama 20 minit (saya guna pengukus elektrik).
3. Keluarkan dan masukkan ke dalam bekas yang besar. Tuangkan santan cair dan kacau rata.
4. Masukkan balik ke dalam pengukus dan kukus selama 30 minit.
5. Keluarkan dan masukkan ke dalam bekas yang besar tadi. Masukkan campuran santan yang dimasak tadi. Gaul rata.
6. Kukus selama 20-30 minit.


Gulai Ikan Tongkol

Bahan-bahan:

1 ekor ikan tongkol (dipotong)
Segenggam asam keping
Garam seukup rasa


1 cm kunyit hidup*
1.5 cm halia*
1.5 cm lengkuas*
3 biji cili kering*
4 ulas bawang merah*
1 bij bawang besar (kuning)*
2 sudu besar serbuk kari ikan
300 ml santan
Air secukupnya

1 tin kecil ikan sardin (optional)

Cara-cara:

1. Rebus ikan bersama asam keping dan garam (Seimbangkan rasa masin dan masam). Ketepikan.
2. Untuk kuah gulai, kisar bahan yang bertanda *. Masukkan ke dalam periuk bersama2 dengan serbuk kari ikan, santan dan air.
3. Masak/kacau  di atas api sederhana sehingga mendidih. Masukkan ikan.
4. Renih dengan api sederhana.
5. Untuk pekat kuah (optional), boleh kisar 1 tin kecil ikan sardin (ikan sahaja) dan masukkan ke dalam kuah gulai.
6. Rasakan garam.


Sambal Ikan

Bahan-bahan:

2-3 ekor ikan rebus
1 cawan kelapa kering (bakar dalam oven sehingga keperangan)
3 ulas bawang merah
4 batang serai (mayang halus)
1 sudu besar gula perang
Sedikit garam

Cara-cara:

Tumbuk kesemua bahan di atas dan gaul rata.