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S h i m a 's F o t o P a g e

By: norhasimah mohd nor

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Friday, 9-Jul-2010 12:50 Email | Share | | Bookmark
sebulan sudah... miahahaa

 
 
 
 
 
 
 
 
Quote:
salam kembali....

genap sudah sebulan x berupdate 'dapurku' heheee biasalaa tu apa lg kalu bukan sbb 'M' kan asyik dok layan FB manjang sah2laa habuk kt dapur tebai seinci!

ok kali ni nk share resepi2 dessert lak mostly dessert 'omputih' sbb ari2 dok telan air liur tgk rancangan2 food channel tgk mcm2 dessert yg menggiurkan..pikir2 blk sementara masih ada kt sini better kita try & cuba sebanyak mungkin resepi2 depa...janji halal ya. yela once dah blk masia sure susah gila nk dpt bahan2 baking tuk resepi2 camni..kalu ada pun ya ampun!!! tercekik darah tgk rega dia...

note: mostly resepi omputih...malas nak translate c&p je laa erk ngeh3..




Double-Crust Apple Pie
resepi : http://www.countryliving.com//cooking/recipes/

Pastry:
• 2 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 10 tablespoon(s) cold butter or margarine, cut up
• 6 tablespoon(s) vegetable shortening
• 6 1/2 tablespoon(s) ice water

note: if nk senang beli jek ready made shortcrust pastry kt asda nun hehe murah & sedap

Apple Filling:
• 2/3 cup(s) sugar
• 1/3 cup(s) cornstarch
• 1/2 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) nutmeg
• 1/4 teaspoon(s) salt
• 3 1/2 pound(s) Granny Smith, Golden Delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges
• 1 tablespoon(s) fresh lemon juice
• 2 tablespoon(s) butter or margarine, cut up
• 1 large egg white, lightly beaten
• 1 teaspoon(s) sugar
________________________________________
Directions

1.To prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time , pulsing after each addition, until large moist crumbs just begin to form.
2.Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
3.Meanwhile, preheat oven to 200 degrees C. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
4.On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
5.Roll remaining disk for top crust into 12-inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cookie cutters, cut out apple and/or leaf shapes; arrange on pie. Cut short slashes in round to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
6.Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.

note: sedap dimakan dgn custard sauce yum2





Lemon Meringue Pie
resepi : http://www.countryliving.com//cooking/recipes/

• 2 1/4 cup(s) all-purpose flour
• 1 1/4 cup(s) sugar - kalu suka kurang manis bole kurangkan qtty gula
• 7 tablespoon(s) sugar
• 1/4 teaspoon(s) salt
• 3/4 cup(s) cold butter, cut into pieces
• 3 tablespoon(s) cold butter
• 1/4 cup(s) vegetable shortening, cold
• 5 tablespoon(s) cornstarch
• 1/2 cup(s) lemon juice
• 1 tablespoon(s) finely grated lemon zest
• 3 large eggs, separated
________________________________________
Directions

1.Make the crust: Combine the flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Cut 3/4 cup butter and the shortening into the flour mixture using a pastry blender, 2 knives, or your fingers, until a coarse meal forms. Stir in 4 to 6 tablespoons of iced water until dough is just combined and holds together when pressed. Transfer to a clean surface and gather the dough into a ball and flatten to a disc. Wrap in plastic wrap and chill for 1 hour or up to overnight. (Chilled dough may be frozen for up to 3 months.) Heat oven to 425 degrees F. Roll out the dough to 1/8-inch thick and fit into a 9-inch pie plate. Trim away the excess dough, leaving a 1/2-inch overhang. Fold the edges under and crimp along the rim. Prick the bottom of the dough several times with a fork, line with parchment paper, and fill with beans or pie weights. Bake for 15 minutes. Remove the paper and weights and bake for 15 more minutes. Cool on wire rack.
2.Make the filling: Whisk the cornstarch, 1 1/4 cups sugar, and 1 1/2 cups water together in a medium saucepan. Add the lemon juice, zest, and yolks and cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken -- about 10 minutes. Remove from heat, whisk in the remaining 3 tablespoons butter, and strain into the prepared crust.
3.Make the meringue: Reduce the oven temperature to 350 degrees F. Beat the egg whites to soft peaks. Add 5 tablespoons sugar in a slow, steady stream and continue to beat until the whites have increased to about six times the volume and are glossy and firm. (The whites will make pointy peaks when pulled up with the beaters or whisk.) Spread the meringue over the filling, to touch the crust edge. Bake until the meringue is golden brown -- 10 to 15 minutes. Cool on wire rack.

note : pie ni bole dimakan panas2 tp lemon filling akan cair & x bole dipotong cantik..so kalau nk potongan yg cantik kine tunggu sejuk sepenuhnya ya





Cherry and almond cake
resepi: http://www.sofeminine.co.uk/mag/food/d4247/c104200.html

Ingredients (serves 6):
- 250g cherries
- 125g sugar
- 100g flour
- 80g soft butter
- 80g almond powder
- 2 large eggs
- 1 level teaspoon baking powder
- icing sugar
- 1 tablespoon kirsch - x bubuh
- a few drops of bitter almond extract
- 1 pinch of salt

Preparation:

1. Preheat the oven to 180°C (Gas Mark 6).

2. Mix the butter with the sugar and almond powder. Add the eggs and mix well, then add the flour, baking powder and salt. Add the Kirsch and almond extract. Add the pitted cherries to the mixture. Pour into a round buttered cake tin and cook for 30 to 40 minutes.

3. Leave to cool then remove from the tin and sprinkle with icing sugar.





American blueberry pancakes
resepi: www.bbcgoodfood.com/

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberries
• sunflower oil or a little butter for cooking
• golden or maple syrup

•Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

•Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.





GOOEY CHOCOLATE PUDS WITH CHERRY SAUCE
resepi: http://www.channel4.com/food/features/cup-of-tea-and-a-slice-of-cake_p_8.html
Serves 6

50g light muscovado sugar
100g cherries, halved and stoned, plus 100g cherries, stalks left on
150ml Moscato wine - i gantikan dgn grape juice
175g unsalted butter, cubed, plus extra for greasing
175g plain chocolate, broken into pieces
4 eggs, plus 4 egg yolks
75g golden caster sugar
75g plain flour, sieved

Method:
1. Put the light muscovado sugar into a pan with 2 tablespoons water. Heat for about 2 minutes, stirring, until the sugar has dissolved and is starting to turn syrupy. Add the halved cherries and cook, gently stirring, for 1 minute. Pour in the grape juice and bring to the boil. Bubble for about 5 minutes to reduce, then add the whole cherries and cook for a further minute. Set aside to cool.

2. Preheat the oven to 190°C/fan170°C/ gas 5. Grease 6 x 8cm cooking rings and place on a baking tray lined with baking paper (you could use greased Yorkshire pudding tins instead).

3. Put the chocolate and butter into a heatproof bowl resting over a pan of simmering water, making sure that the water doesn't touch the bowl. Heat until melted, then stir once and remove the bowl from the pan.

4. Whisk the whole eggs, egg yolks and caster sugar with an electric mixer until very pale, foamy and doubled in volume. Gently fold in the melted chocolate mixture, followed by the flour. Chill for 10 minutes, or until the mixture has firmed up slightly.

5. Divide between the rings or tins and bake for 8-10 minutes, until risen and firm on the outside and squidgy in the centre. Remove the puds from the rings or tins and place each of them on an individual dish. Spoon the cooled sauce over and around each pud to serve.




Cherry clafoutis
resepi: http://www.deliciousmagazine.co.uk/recipes/cherry-clafoutis

500g cherries, stalked but not stoned (c’mon, you have to play cherry stones afterwards!) - i buang ajek bijik tu senang nk mkn nnti hehee
Butter, for greasing
125g flour
50g caster sugar, plus extra to serve
3 eggs
Pinch of salt
400ml milk

Method
1. Arrange the cherries in a generously buttered baking dish, packed as tightly together as possible. Cover them with a batter made from the flour, caster sugar, eggs, salt and milk.
2. Bake at 180°C/fan160°C/gas 4 for about half an hour and check to see if it has set. It may need 5-10 minutes longer. Eat while still warm, dusted with extra sugar. Et voila!

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Mon 16-Aug-2010 01:50
Posted by:carl yaqi carlyaling2010@yahoo.com  - [Link]
Salam...tuan rumah....tumpang iklan ye...

Cantik dan menawan!!!
Baju raya readymade, kurung pahang dan pesak COTTON manik exclusive
Design material lain dari yang lain..jemput ye!!!! http://exclusiveapparel.blogspot.com/
Tue 24-Aug-2010 16:21
Posted by:Reena mamaluqnqis@gmail.com  - [Link]
bln poser x leh tdo byk2...makruh!!! Thu 26-Aug-2010 03:29
Posted by:Jasmeen  - [Link]
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Wednesday, 9-Jun-2010 09:56 Email | Share | | Bookmark
S A N G A P

 
 
 
 
 
 
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Quote:
sungguhlaa mama rasa sangap dua tiga minggu ni....nak2 pulak last week papa cuti seminggu... ari2 rasa xde mood... xde idea...penat....malas...nk masak apa. ngan si myra lak meragam nk tumbuh gigi...3 ari berturut2 dia 'kucil' atas katil mmg hanginnn mama dibuatnya!!!

minggu ni dah pulih skit semangat nk memasak bila papa start kije blk....bukan mama x suke papa ada kt umah mmg meriah, ari2 leh keluar jln2...tp tulaa letih sgt bila sume ada, penat tu cam berganda2 drp selalu...

smlm operasi selongkar dapur cik mat...nak cr resepi yg plg mudah tp plg sedap! akhirnya jumpalaa ayam masak minang..tgk resepi cam simple jek tp mmg hasilnya x mengecewakan...kine ngan selera anak tekak maceh yek cik mat....halal yek kita tambah nanas dlm masakan tu pandai2 jek ubah resepi org ngeh3....




AYAM MASAK MINANG
Resepi : cik mat gebu


1 ekor ayam, dipotong 12 (mat potong 16)
20 tangkai cili kering, kerat, rendam air panas, tos dan kisar halus
3 biji bawang besar*
8 biji bawang merah*
5 ulas bawang putih*
2 cm halia*
1o biji buah keras*
2 cm kunyit hidup*(*dikisar halus)
5 cm lengkuas, diketuk
2 batang serai, diketuk
200 ml santan (mat guna susu sejat) - i guna santan so dpt byk skit kuah dia hehe
1 kiub ayam "Maggi"
1 keping asam gelugor
Garam dan gula secukup rasa
** nanas - (bhn i tambah)

CARA:
1. Ayam dibuang kulit, cuci bersih dan toskan.
2. Panaskan minyak dalam kuali, masukkan serai dan lengkuas titik, tumis hingga harum.
3. Masukkan bahan2 kisar dan tumis hingga terbit minyak.
4. Tambah cili kisar dan terus menumis hingga cili dan bahan lain garing.
5. Masukkan ayam tadi dan gaul rata. Biar ayam kecut sedikit.
6. Tambah santan, kacau dan masak dengan api sederhana. Masukkan asam gelugur, garam secukup rasa dan sedikit gula (mat guna gula melaka). Kacau sebati.
7. Masak hingg kuah pekat dan sedikit kering, rasa dan jika ok boleh matikan api.
8. Hidangkan bersama nasi hangat, sambal belacan dan ulam2man...




KARI KEPALA IKAN ALA MAMAK
Sumber : Ana Elianas FP (c&p from FP kak madiha)

Kepala ikan merah yg siap dipotong - nak guna ikan lain pun boleh (i guna 2 keping kepala ikan salmon yg dah siap dibelah dua)
3 sudu besar rempah kari ikan - Ana guna Alagappa (MaDiHa guna 4 sudu besar kari ikan Baba's)
2 sudu besar cili kisar - nak guna cili serbuk pun boleh
** 1 cwn santan (i tambah sbb prefer kari yg berlemak skit)

Bahan2 Kisar
1 biji labu bawang besar
3-4 biji bawang merah
4 biji bawang putih
sedikit lada hitam

Bahan2 Mayang
1 labu bawang besar dimayang halus
3 biji bawang putih

daun kari 2 tangkai (Jangan leraikan)
sedikit halba campur
air asam jawa lebihkan sedikit
garam secukup rasa

Bahan Rampai
Terung ataupun boleh guna kacang bendi (i x bubuh sbb xde stok)
Cili hijau
Buah tomato

CARA:
1. Panaskan minyak dan tumis bahan2 yg dimayang dengan halba campur. Setelah agak layu masukkan cili kisar, bahan mesin. Kemudian masukkan rempah kari ikan.Masukkan 2 tangkai daun kari...jgn ceraikan daun tu..sbb batang daun tu akan memberi aroma yg sedap pada kari kita. Masak sehingga hilang bau rempah tu... masukkan air jika rempah nampak kering.
2. Setelah rempah dah masak dan hilang bau, masukkan air asam jawa yg ditapis...masukkan garam.
3. Setelah mendidih, masukkan ikan, bahan-bahan rampai. Masukkan sekejap sahaja supaya tak nak ikan masak terlalu lama dan hancur. Rasakan apa yg kurang bolehlah ditambah. Sedia utk dihidangkan.


KERABU EPAL

1 biji epal hijau - sagat/mayang kasar ( i prefer cincang mcm timun tu sekali dgn kulit2)
1 biji bwg besar - mayang bulat
4 biji cili padi - hiris
1 biji cili masak merah - hiris/mayang
lemon juice/ limau nipis
coriander cincang
sedikit nampla
garam & gula
ikan bilis goreng - tumbuk kasar ( i guna ikan bilis thailand yg siap digoreng)

CARA:
1. satukan epal, bwg besar, cili padi, cili merah & coriander dlm mangkuk
2. masukkan lemon juice, nampla, garam & gula..adjust rasa
3. taburkan ikan blis goreng yg ditumbuk, gaul sebati & hidang segera.




BOQUERONES a.k.a MARINATED WHITE ANCHOVIES
resepi : http://fishcooking.about.com


anchovies fresh/frozen - dicuci, toskan & belah dua spt 'butterfly' jgn sampai terputus dua
garam
dried mix herbs/parsely
vinegar
bell peppers (kalau suka) - potong panjang2
2 ulas bwg putih - cincang
extra virgin olive oil
lemon juice

CARA:
1. susunkan anchovies ke dalam bekas plastik & ditaburkan garam byk2 ke atasnya...susun setiap lapis anchovies dgn selapis garam..ulang sampai habis
2. masukkan vinegar perap sekurang2nya selama 24 jam
3. selepas diperap, toskan vinegar, kemudian buangkan tulang anchovies dgn jari ( anchivies akan lembut memudahkan tuloang utk tanggal). buat sampai habis
4. kemudian, masukkan anchovies dlm bekas plastik, tuangkan olive oil ke atasnya..taburkan bwg putih cincang, bell pepper & mix herbs..ulang setiap lapis anchovies dgn campuran bwg putih+ herbs+ bell pepper td sampai habis..
5. perahkan lemon juice & curahkan olive oil lg sampai menutupi anchovies...perap selama 24 jam. lg lama perap lg sedap...jeruk ni bole tahan berbulan2 dlm peti sejuk.



lil myra @ 7th month ISYARAT BAGUS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quote:
AWARD & TAG

sori sgt2 kt kak maisya sbb hampir2 terlupa nk amek award fr blog akak...dah lama x dpt award..excited pulak tambah2 dpt apron yg cun hohooo maceh yerr sbb ingat gak kt kita cuma rasa cam x layak jek nk gantung award tu sbb kita bkn 'pro masak', 'pro cilok' resepi org ada laa kan cik mat kan?? (dapur dia laa ni laa ygs elalu jd mangsa) ngeh3..


ni plak h/w package sekali 2 dlm 1 dtg ngan award tu..

JENIS LAUK YANG SUKA DIMASAK....

1. PERCIK ( fav kitorang..sume benda kalu bole i nak percikkan! )
2. TOM YAM
3. ASAM PEDAS (yg ni mmg fav i sorang je kot...)

PENCUCI MULUT YANG PALING BEST PERNAH BUAT....

1. TAPAI (serius i mmg x penah wat tapai sendiri...pestime wat masa dok sini mmg gile best giler laa)
2. TIRAMISU ( yg ni ctnik yg ajar...mmg lemak berkrim kesukaan ramai)
3. RICH CHOC PUDDING

JENIS BISKUT KEGEMARAN TIME RAYA....

1. sume jenis biskut raya xde pengecualian!
2. -
3. -


Bagi Award ni pada 3 orang rakan anda yang juga rajin memasak....

1. Kak zaiy
2. Umieaisyah
3. Kak eida





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Posted by:jordans shoes  - [Link]
A'kum.... tumpang singgah....
Kepada bakal pengantin di sekitar kawasan Johor, jemput singgah di http://shasbridal.fotopages.com. Sudilah menjenguk hasil kami sekiranya berminat. Harga pakej boleh dirunding... Terima kasih....
Thu 8-Jul-2010 06:33
Posted by:lubby shasbridal@yahoo.com
Sungguh menyelerakan..!

Nak order Fruit Tart, Choc Tart, Cheese with filling Tart, Apple Tart klik sini -> http://geequkiss.blogspot.com
Tue 27-Jul-2010 17:42
Posted by:Gee  - [Link]
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Thursday, 20-May-2010 12:45 Email | Share | | Bookmark
penat!!!

 
 
 
Quote:
huhuu sejak seminggu dua ni mmg sgt2 penat...sbb myra dah tido bilik asing...so mlm2 mmg mama dok ulang-alik ke blk dia jek bg susu..alhamdulillah dah hampir seminggu myra tido di bilik sendiri. bgn pun sekali dua utk susu... kira okla tu kot drp bgn 20-30x kan? huhuu tp mmg penat jugaklaa sbb tido bkn lena sgt..risau sbn kt si kecik tu...tp demi masa depan dia jugak, nk tgk dia berdikari, berani, xdela manja sgt menempek jek siang mlm ngan mama..maka terpaksala asingkan bilik

sok masuk 7 bulan umur myra...dah mcm2 kerenah! ikutkan mama pun x bape nk larat masak2 skrg ni...nk cover tido mlm yg terganggu tu..ermm hopefully lama2 nnti dah biasa..xdela letih sgt bdn ni... haa smlm tetiba rasa nk geget pau! rasa cam lama giler x makan pau..myra dah masuk 7 bln dah..maknanya dah lebih 7 bulan laa mama x mkn pau ek?? huh biar betoo??? yela coz last time wat masa peknen myra dulu...mmg masa peknen mama hantu pau!! so smlm puaslah dpt balun 5-6 bijik pau.... pastu bgn tido pg td balun lagik 2-3 bijik...hohooo puas! thanks to kak meen for the recipe...




PAU (kak jasmeen)
resepi : kak jasmeen (halal yerr kak jasmeen i copy paste jek resepi akak)

500 gm Tepung Pau (i xde tepung pau so gantikan ngan 150gm Strong White Bread Flour + 100gm Self-raising Flour = 250gms - i wat 1/2 drp sukatan kak jasmeen)
2 sdt Baking powder
260 gm air suam
1/2 peket instant yis (mauripan) or 6gm
7 sdb gula halus
3 sdb shortening / lemak sayur

CARA:
1. Campurkan tepung & baking powder (gaul rata)
2. Bancuh yis & gula dgn air suam, kacau sehingga gula larut
3. Masukkan air kedlm tepung & uli sehingga licin..(lembik adunan lbh krg spt adunan roti canai, klu rasa keras, leh tmbh air)
4. Masukkan lemak sayur, uli lg sehingga licin..
5. Tutup dgn kain, biarkan naik sekali ganda..(teman msukkan dlm oven, set low temp about 30 min)-shortcut step..hehehe..
6. Bila dah naik..tumbuk2 utk keluarkan angin..dan bentukkan bulat2 kecil..
7. Masukkan inti kegemaran..dah biarkan 10 min sblm dikukus..
8. Kukus selama 10 min dgn api yg kuat (jgn lama2)

**Pastikan pengukus dipanaskan terlebih dahulu & balut penutup kukus dgn kain..



INTI KACANG MERAH
resepi: Penyulawa fr. forum.cari (i copy paste resepi fr kak nor @ Dubai..halal yer kak nor

1/2 kilo kacang merah (bentuk cam kacang hijau tapi kaler merah)
2 ketul gula melaka **saya guna brown sugar + gula putih
sedikit garam
Daun pandan

CARA:
1. Rendam kacang merah sehari semalam
2. Cuci bersih dan rebus hingga kembang. Masukkan sekali daun pandan.
3. Bila dah kembang tutup api dan biar suam atau sejuk sedikit.
4. Blend kacang yang dah direbus bersama air rebusan hingga hancur.
5. Masak semula bersama2 gula dan garam sehingga inti kelihatan likat.
6. Tutup api dan sedia untuk digunakan.



INTI SERIKAYA
Resepi: Mamafami.... (i copy paste resepi fr FP Kak Nor@ Dubai..halal yerr kak nor)

6 butir telur
3 cawan santan kelapa
450g gula
3 sudu besar tepung gandum
2 helai daun pandan (tambahan)

CARA:
1. Pukul telur dengan 150g gula hingga kembang.
2. Masukkan santan kelapa dan tepung. Kacau rata.
3. Jadikan gula hangus dengan 300g gula.
4. Tuangkan gula hangus ke dalam bancuhan telur dan masakkan di atas api yang sederhana sehingga masak. Masakkan selama lebih kurang setengah jam.


NOTE: i wat 1/3 jekk drp adunan di atas.. utk dapatkan serikaya yg licin & halus texture dia, i blender serikaya tu after masak..hasilnya serikaya lebih berkilat & cantik



emmmmm mbam .... mak dia cam na .... mbam gak ke lepas 7 bulan ni ......

Thu 3-Jun-2010 13:00
Posted by:Chik Att  - [Link]
http://www.toetoeshoes.com is a professional site for nike air jordan shoes. Sat 3-Jul-2010 09:04
Posted by:jordans shoes  - [Link]
Sungguh menyelerakan..!

Nak order Fruit Tart, Choc Tart, Cheese with filling Tart, Apple Tart klik sini -> http://geequkiss.blogspot.com
Tue 27-Jul-2010 17:41
Posted by:Gee  - [Link]
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Sunday, 9-May-2010 15:08 Email | Share | | Bookmark
HAPPY MOTHER'S DAY!

 
 
 
Quote:
buat mama & mummy...& semua ibu2 di luar sana...

HAPPY MOTHER'S DAY!!

taun ni pestime celebrate mother's day wif my lil myra...walaupun xde sebarang hadiah or kek special but mama sgt terharu coz myra panggil MOMMA for the 1st time yesterday...i was speechless! thanks my lil darling.. i love u so much ~







happy mothers day 2 u 2...dah pandai duduk dah myra... Thu 20-May-2010 10:02
Posted by:kak cahaya
Salam Shima.....wow manisnya senyuman yang diberikan Myra pada mamanyaaaaa........Setiap hari adalah Hari Ibu...
Selamat Hari Ibu......
Thu 20-May-2010 12:34
Posted by:Kak Rus kak-rusnah@yahoo.com  - [Link]
Let's go to http://www.toetoeshoes.com to buy jordans shoes. Sat 3-Jul-2010 09:05
Posted by:jordan shoe  - [Link]
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Friday, 7-May-2010 13:40 Email | Share | | Bookmark
muffin lagik!! huhuu ~

 
 
 
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Quote:
hehehe sejak 2-3 weeks ni mmg projek muffin jek manjang..bole kata x putus2 stok muffin kt umah nih hehehe sampaikan ngan myra sekali mkn muffin serius dia suke giler muffin nih huhuu mula2 mmg x bg dia lgsung, tp bila tgk mulut dia nganga2 rasa sian lak..cubit skit bg rasa..last2 2-3 cubit gaklaa dia telan aihh kicik2 udah suke mender manis erk..haru2..

yg ni versi muffin len lak...curik resepi fr blog kak noreen..maceh yek. pestime sbn wat muffin vanilla ni... wat 1/2 adunan jek tuk minum ptg, sambil2 nk test recipe baru mkn mlm lak pekene macaroni bakar wif cheese fuhhh manalaaa x makin tembam anak-beranak umah no28 nih!




VANILLA MUFFIN
resepi: kak noreen @ http://noreen-homecooking.blogspot.com/
(12 ketul)


360g tepung naik sendiri - diayak
1/2 camt soda bicarbonat - diayak
125g gula kastor (muffin ni sedang2 jek manis dia, kalau kita prefer tambah skit lg gula dlm 1-2 s/b)
125g butter
125ml susu segar
2 biji telur - dipukul sedikit
2 camt esen vanila

CARA:
1. letakkan campuran tepung dan gula ke dalam mangkuk
2. gaulkan butter dengan tepung hingga sebati
3. masukkan susu, esen vanila dan telur
4. kacau rata dengan garfu hingga sebati
5. sudukan ke dlm muffin cup dan bakar pada 195c selama 20-25 min atau hingga masak





BAKED MACARONI WITH BEEF & CHEESE
resepi : cooks.com (ada ubah suai skit ikut taste lidah melayu...)


2 cwn macaroni
340 gms daging cincang
1 biji bwg besar cincang
1 tin tomato sauce ( i guna tomato puree jek dlm 3 s/b)
garam
1 1/4 cwn susu segar
3 s/b butter
1 1/2 cwn cheese parut mozarella
2 biji telur - pukul
oregano (i tambah)
sos cili (i tambah)
gula (i tambah)
lada sulah (i tambah)
black pepper ( i tambah)

CARA:
1.rebus macaroni + minyak skit hingga lembut..toskan
2.sementara tu panaskan minyak skit, tumiskan bwg hingga layu..masukkan daging cincang, goreng hingga daging masak.
3. masukkan tomato puree, sos cili, garam, gula, lada sulah, black pepper& oregano
4. adjust rasa..siap ketepikan.
5. panaskan butter dlm pan hingga cair, masukkan susu segar & telur..kacau sebentar. ketepikan.
6. sediakan casserol, tuangkan 1/2 macaroni tu dlm casserol..kemudian tuangkan campuran sos daging cincang td...taburkan separuh cheese...kemudian tuang balance macaroni..tuang bancuhan susu& telur td ke atas permukaan macaroni...taburkan cheese selebihnya..
7. bakar dlm oven selama 50min suhu 350c ( i bakar suhu 220C jek selama 40min)
8. aft bakar lehlaa tabur dried parsley kalau suke..sedap mkn panas2 sementara cheese tu cair yummy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quote:
GARDENING TIME!!

hahahaa rasanya dah dkt setaun mama x jejak kaki kt balkoni umah...kesnya sbb malas nk siram pokok yg sememangnya sume dah mati tinggal tanah kering jek dm pasu! since skrg dah masuk spring, semangat tgk jiran2 len dok bersidai atas balkoni memasing..mama pun nk nyebok gaklaa dok 'upgrade' balkoni...ritu gi carboot sale nampak org jual pokok2 instant yg comei2 belaka... kebetulan mmg mama malas tui nk semai2 benih ni so sambar jelaa beberapa bijik pasu pokok...blk umah tinggal susun jek kt balkoni..janji rajin siram insyaAllah panjang umurlaa pokok2 tu sampai ke ujung summer nnti maklumlaa summer ni terima tetamu special fr joh..kinelaa kasi up skit balkoni usang tuu ekekeke







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Thu 19-Aug-2010 16:53
Posted by:carl yaqi carlyaling@yahoo.com
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Mon 30-Aug-2010 08:10
Posted by:Nike Air Max parker.piao@gmail.com  - [Link]
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Monday, 3-May-2010 09:44 Email | Share | | Bookmark
projek pisang ~

 
 
 
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mama mmg rajin beli pisang tp malas nk makan kecuali kalau pisang tu dh transform jd cekodok ker, kek ker, muffin ker br laa laju nk mkn bkn apa pisang kt sini sedap sgt2... cantik2 kulit dia mulus gituuu tu yg geram jek nk beli sbb nk buh dlm bowl leh wat 'perhiasan' dapur

pastu tukang abeskan of courselaa en hubby tak pun myra (fav dia pisang puree nih ) heheee dek kerana dah bepuluh2 kali bikin kek pisang yg sama maka kali ni try resepi len lak..mmg x rugi!! sbb kek kali ni amat2 sedap tgk pada rupa biasa jek tp rasa dia waduh2.....super duper delicious! thanks to yani..resepi ni akan masukkan dlm TOP 10 the BEST CAKES dlm collection mama ~




BANANA CARAMEL POUNDCAKE
Resepi: yani@myresepi.com


120g tepung gandum
1 sudu kecil baking powder
90g gula (kalau suke kurang manis better kurangkan skit sukatan gula)
50ml minyak masak
2 biji telur
1 biji pisang (besar)
30g , 1 sudu besar guna, air
2 sudu kecil air

CARA:
1. Ayak tepung dan baking powder. Alas bekas poundcake dgn oven paper atau sapu dgn butter supaya tak melekat. Naikkan suhu oven ke 180C
2. Potong pisang lebih kurang 1cm panjang.
3. Panaskan 30g gula dengan 1 sudu besar air sehingga perang. Padamkan api. Dengan perlahan-lahan masukkan 2 sudu kecil air dan pisang yg telah dipotong. Sejukkan.
4. Masukkan telur, gula, minyak ke dalam mangkuk. Pukul sedikit.
5. Isikan fry pan dengan air, panaskan. Bila air dah panas, letakkan mangkuk tadi. Kacau sehingga gula cair.
6. Masukkan tepung ke dlm 5. Kacau sehingga sebati
7. Tuangkan karamel ke dalam mangkuk no.5 tadi. Kacau dengan perlahan. Biar jadi bercorak-corak.
8. Tuangkan ke dalam bekas poundcake.
9. Bakar dengan suhu 180c selama 35

NOTE: since 1 adunan ni dpt skit, so i gandakan 2 adunan dpt 1 loyang besar, tp sukatan gula dikurangkan sedikit sbb kek agak manis (pada lidah i laa) thanks to kak yani for sharing the recipe




MUFFIN PISANG/BANANA MUFFIN
resepi: wendy khor recipe book (c&p from fp kak madeha & kak ana penang)


ingredients A
400gm melted butter
300gm (6nos) eggs (MaDiHa guna gred A)
200gm milk (MaDiHa guna fresh milk)

Ingredients B
600gm(10pcs) mashed banana (MaDiHa guna pisang putar/pisang masam)
400gm castor sugar (MaDiHa reduced... guna 320 gm saja)
2gm salt

Ingredients C (Ayakkan bersama)
550gm superfine flour (MaDiHa guna tepung gandum)
10gm(2 tsp) baking powder
10gm(2 tsp) sodium bicarbonate ( i kurangkan sukatan 1 tsp saja)

METHODS:
1. Double boil till the butter is dissolved, and let it cool. Add in beaten egg and milk, stir until well combined. (MaDiHa mix guna whisker)
2. Add salt and sugar into the mashed banana, mix until sugar is dissolved.
3. Combine step 1 and step 2, add sieved ingredients(C) to form batter. (jangan terlebih kacau/bancuh)
4. Fill up muffin cup batter, bake in preheated oven at 180C for 20-25 minutes






eiii geram nyer tgk baby montel tu, pndai btl posing & siap senyum lg bila bergambo Fri 7-May-2010 01:26
Posted by:ai aifa_98@yahoo.com  - [Link]
kakak alin pun suka pisang............
sama gak ngan ibu alin ni.. suka benor kuih muih berasaskan pisang
Wed 19-May-2010 06:53
Posted by:MaDiHaA  - [Link]
Let's go to http://www.toetoeshoes.com to buy jordans shoes. Sat 3-Jul-2010 09:09
Posted by:jordan retro shoes  - [Link]
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Wednesday, 28-Apr-2010 10:56 Email | Share | | Bookmark
resepi pilihan

Quote:
resepi yg br pertama kali try...actually mmg lama dah dok cr resepi ayam golek madu yg masyuk2...mcm yg jual kt pasar malam tuu aisehhh bikin leleh air liur! haa ayam golek ni bole aje nk mkn nasi putih, nasi tomato, ani minyak..nasi pilaf pun sodap! nk lebih complete wat acar timun mmg bestlaa kalau mkn ramai2 lg best sbb leh rebut2

ni resepi yg udah diubah suai ikut tekak kita...terpulang pada cita rasa memasing



AYAM GOLEK MADU

ayam 1 ekor - dibersihkan & ikat kaki dia ( bkn takut ayam lari tp xmo dia terkangkang dok molek! )

bahan perap:
4 ulas bwg merah - kisar
3 ulas bwg putih - kisar
1-2 biji cili merah - kisar
2 inchi halia - kisar
3-4 batang serai - kisar
1/3 cwn santan pekat
4-5 s/b madu
2-3 s/b tomato sauce
2-3 s/b chilli sauce
sedikit garam
3 s/b butter - utk tumis
2 s/b minyak bijan - utk tumis

CARA:
1. ayam dikukus dahulu sampai separuh masak...
2. sementara tu, panaskan minyak bijan + butter sampai cair..
3. tumis bhn2 kisar sampai wangi & garing
4. masukkan santan...madu & soso cili & tomato...
5. kacau lg adjust rasa...masak sampai pekat
6. lumurkan bhn2 perap ni ke atas ayam perap 5 jam (lg lama lg sedap)
7. bakar dlm oven sampai masak...20min terakhir setkan oven kpd grill tuk dpatkan kulit ayam yg garing2 sedikit...sesekali sapukan lebihan bhn2 perap ke atas ayam. hidang bersama nasi.




NASI PILAF
resepi: myperiukbelanga.blogspot.com/ c&p fr blog kak nita sheefield


2 1/2 cwn beras basmathi (rendam sejam)
1 ulas bwg besar
1 ulas bwg putih
1 btg kulit kayu manis
2 ketul bunga lawang
3 biji cengkih
2 biji buah pelaga
1 cawan minyak sapi
2 sudu besar kismis hitam
10 biji buah gajus (sajer letak)
1 sudu kecil garam
1 helai daun pandan disimpul
Air utk masak nasik

CARA:
1. Panaskan periuk nasik. Masukkan minyak sapi.
2. Bila minyak dah panas dan cair, masukkan rempah tumis, bwg besar, putih.Kacau2 hingga bwg layu. 3. Kemudian masukkan nasik, buh daun pandan dan air. Air tu bubuh dlm 1cm atas sikit dari beras.
4. Buh garam secukup rasa & tabus kismis& badam.Bila nasik masak, gembur2kan.

salam..
tergolek elokjer ayamtukan...
tak boleh tahan tengoknyer tu..
dahler dekonyer cunjer siap der jagung lagi..
nasi pilaf tak nah cubaler ... asyik2 nasi minyakjer...
Mon 3-May-2010 06:21
Posted by:cho zila  - [Link]
aduhsss.. byknyer n3 yg akak tertinggal....... tulah akibatnya asyik bz jer skrg nih... geram tgk ayam tuu.... dah copy resepi aritu kat fp ida marlida... terliur.. tgk shima punya lgi terliur dibuatnya!! Wed 19-May-2010 06:55
Posted by:MaDiHaA  - [Link]
http://www.toetoeshoes.com is a professional site for nike air jordan shoes. Sat 3-Jul-2010 09:10
Posted by:jordan retro shoes  - [Link]
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Saturday, 24-Apr-2010 12:07 Email | Share | | Bookmark
minum petang...makan malam ~

 
 
 
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disebabkan skrg ni dah makin panjang siangnya, so perut mmg asyik minta diisi jek ...lg2 kalu dok umah mmg terasa lama sungguh nk menuggu ari gelap.. kalu dulu winter xde minum2 ptg ni...terus mkn mlm! but since ptg skrg mmg panjang...so terpaksalaa wat sikit kudap2an sbg alas perut sementara tunggu dinner ... nnti x lama lg bila masuk summer kompem kine bykkan xtvt luar sbb kalau dah bz lupa kejap kat perut yg lapar tuh.. :bad_ idea

lasagna daging ni mmg fav hubby...tp jarang2 wat sbb xle mkn selalu! sepotong tuu aikshhh kine lari 3-4 kali round park br leh bako kalori dia tu sbb bila dah beto2 rasa teringin barulaa godek..tu pun kine catu gak xle wat byk2...ngam2 tuk mkn sepotong sorang! resepinya simple...kalau nk lg simple guna jek kuah prego dlm botol tuu...




LASAGNA DAGING
resepi : resepi.net (copy paste fr fp kak madiha @ http://mamawandiha.fotopages.com/?entry=1615546 )


1 bungkus (225 gm) Kulit Lasagna kering
1 s/b marjerin
½ s/k garam
Air secukupnya , untuk merebus
(Kalau dapat beli lasagna instant lagi senang tak payah nak merebus)
125 gm mozarella cheese ~ diparut halus

Bahan2 Sos Daging
2 s/b marjerin
2 biji Bawang Putih, cincang halus
1 biji Bawang Bombay, cincang halus
500 gm Daging cincang (Madiha guna jenama ramlee sepeket 400 gm tu)
250 gm Tomato, kupas, parut (Madiha guna 3 biji ~ just potong2 & terus blend dlm blender basah tanpa air.. tak parut pun)
300 gm Sos Tomato dlm botol - i guna tomato puree jek dlm 2-3 s/b
100 cc Air (madiha guna setengah cawan jek)
3 blok kiub maggi lembu - guna kiub ayam sbb xde lembu
1 s/k Oregano serbuk
½ s/k Garam,
½ s/b Gula pasir

Bahan2 Sos Putih
50 gm marjerin (tak timbang pun.. bubuh dlm 3 sudu besar)
50 gm Tepung gandum ~ bancuh jadikan pes likat dengan sedikit air
400 cc Susu Cair Evaporated (Madiha guna 1 tin susu cair)
100 cc Air (Madiha guna 100 ml)
125 gm Keju Cheddar parut (Madiha guna mozarella cheese)
1 blok kiub maggi lembu - guna kiub ayam sbb xde lembu
¼ s/k serbuk lada putih
¼ s/k serbuk buah pala - x buh

Cara Menyediakan Kulit Lasagna
1. Panaskan air hingga mendidih, tambahkan marjerin dan garam. Masukkan kulit lasagna satu persatu ke dalam air mendidih dan masak hingga kulit lasagna lembut. (Jgn terlalu lembut sgt.. nanti terkoyak) Toskan dan masukkan dlm sebesen air biasa.

(note: terpulang kpd jenis lasagna yg digunakan..ada yg perlu rebus, ada yg x perlu..since i guna lasagna sheet kering yg x perlu rebus so senang kije, just layerkan terus antara sos daging & sos putih)

Cara Masak Sos Daging
1. Panaskan marjerin, tumis bawang putih dan bawang bombay hingga harum dan layu. Masukkan daging cincang, kacau rata hingga daging berubah warna & masak.
2. Tambahkan tomato parut (tomato blend) dan sos tomato dan air. Bubuh kiub pati lembu MAGGI, oregano serbuk, garam dan gula pasir. Masak hingga mendidih & sos agak kering.

Cara Masak Sos Putih
1. Panaskan marjerin, masukkan pes tepong gandum & kacau rata. Tuang susu cair dan air sedikit demi sedikit sambil dikacau rata. Tambahkan keju parut, kiub pati lembu MAGGI, serbok lada putih & serbok pala.
2. Masak hingga mendidih dan mengental.

Penyediaan Terakhir
1. Sapu loyang atau caserole empat segi dengan marjerin di sekeliling, (Madiha guna loyang 4 segi 10" x 10". susun kulit lasagna pada dasar loyang.
2. Ratakan ½ bahagian sos daging diatasnya dan ½ bahagian sos putih. Ratakan perlahan2. Susun kembali kulit lasagna diatasnya.
3. Ulangi proses sama spt tadi diakhiri dengan susunan lasagsa di atas sekali menutup sos putih.
4. Taburkan cheese parut atasnya.
5. Bakar dengan suhu oven 180°C (atas bwh) hingga kuning kecoklatan (± 40 minit). (suhu bergantung oven masing2)
6. Angkat. Sajikan panas.

NOTE : i wat skit jek drp adunan asal sbb cuma mkn berdua...




ROJAK INDIA
resepi: tulip77@myresepi.com


- Bahan Cucur -
1 cawan tepung
1/4 st baking powder
1/2 st serbuk kunyit
1 st gula
1/4 st garam
125 ml air

- Bahan kuah -
300g keledek
1.5 liter air
1 sb asam jawa
75 ml air
3 bj bawang merah - cincang halus
2 bj lada merah - dikisar
1/3 st garam
3 sb gula - guna gula perang tuk dptkan kaler yg menarik
20g kacang tanah - digoreng & dikisar halus
1/2 st kicap masak hitam (x buh sbb i guna gula perang)
1/2 sb cuka
1/3 cawan minyak masak

CARA:

Untuk bahan cucur :
1. Campurkan semua bahan kecuali telur.
2. Gaulkan sampai sebati & perap selama 1 jam.
3. Masukkan telur dan kacau rata.
4. Panaskan minyak dan goreng keemasan dan dihiris. Siap

Untuk bahan kuah :
1. Rebus keledek empuk. Kisar dengan air.
2. Campur asam jawa dengan 75ml air, tapis dan ketepikan.
3. Panaskan minyak, tumis bawang dan cili merah.
4. Tuang keledek & kacau. Selepas 5 minit masukkan garam,gula dan air asam jawa. Kacau selalu atas api perlahan.
5. Masuk kacang tanah, kicap hitam dan cuka. Masak sampai terbit minyak.
6. Rasalah masam & manisnya blh di adjust mengikut selera

Bahan sampingan - telur rebus, taugeh yg dicelur seminit dalam air panas dan timun yg dipotong memanjang.




ROTI JALA
resepi : lynn@myresepi.com


450g tepung gandum
1 camt garam
1/2 camt serbuk kunyit
450 ml susu segar
3 biji telur (di pukul sedikit )
450 ml air ( sekiranya semasa menyediakan adunan, ianya agak pekat tambahkan sedikit air )
2 camb mentega cair
minyak untuk melenser
acuan roti jala

CARA:
1. Ayak tepung, garam dan serbuk kunyit ke dalam mangkuk besar. Buatkan lubang di tengahnya.
2. Tuangkan susu, telur, separuh daripada air dan setengah mentega cair ke dalamnya.
3. Gunakan pemutar belon / balloon whisk untuk membancuh.
4. Masukkan baki air dan mentega hingga adunan tidak bergentel. Tapis dengan penapis halus.
5. Ketepikan adunan selama 20-30 minit.
6. Panaskan kuali leper yang tidak melekat atas api sederhana. Kemudian lenserkan sedikit minyak panas dengan berus lenser atau berus pandan.
7. Kacau dan isikan 80ml adunan ke dalam acuan roti jala.
8. Bermula dari bulatan luar, pusingkan acuan kira-kira 6-8 cm di atas kuali. Terus memusing dalam bulatan untuk membentuk juraian roti jala. Jangan buat pada bahagian yang sama dua kali kerana roti jala akan menjadi tebal.
9. Biarkan masak tetapi jangan sampai keperangan.
10. Angkat dan lipat roti dalam bentuk baji atau gulungkan. Ulangi proses yang sama sehingga semua adunan habis di gunakan.

Tips: Untuk membuat berus pandan, ambil 4 helai daun panda, belah setiap helai kepada 2 secara memanjang. Kemudian hiris sepanjang 20 cm. Akhirnya ikat pada satu hujung dengan getah bulat.

NOTE: wat 1/2 adunan saja, disebabkan kesuntukan masa yg teramat, maka sumenya i buh dlm blender pastu kisar sampai hancur/sebati...buh dlm bowl besar & terus menjala sehingga abes! kes ada anak kicik sume kine express maaa ~ oh ya resepi asal kak lynn mkn ngan kari daging, since stok daging udah abes maka jdla kari ayam!

dari dulu lg akak cukup tabik ngan presentation shima nih tauuu
adussshhh.. ngencesss tgk semua hidangan shima nih.. tambah2 ngan pinggan mangkuk yg bertambah2 cantik tuuu... wow!!
Wed 19-May-2010 07:01
Posted by:MaDiHaA  - [Link]
Let's go to http://www.toetoeshoes.com to buy jordans shoes. Sat 3-Jul-2010 09:11
Posted by:all jordans  - [Link]
http://www.toetoeshoes.com is a professional site for nike air jordan shoes. Sat 3-Jul-2010 09:12
Posted by:all jordans  - [Link]
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Wednesday, 21-Apr-2010 10:15 Email | Share | | Bookmark
lauk-pauk favourite ~

 
 
 
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Quote:
since lama dah x makan nasi putih berlaukkan ikan...mmg bila sekali hadap maunya bertambah2!
fav mama masak asam pedas ni...lg2 kalu asam pedas pari kalau sayur lak asam pedas batang keladi..mmg top list la 2 tuh! asam pedas ni byk version..ada yg cair, ada yg pekat...terpulang pada cita rasa masing2..mama suke yg cair2 jek sbb kuah tu leh hirup cam sup

percik ikan ni mmg menu plg kerap wat dlm bulan posa...sume benda mama percik, ayam, ikan, puyuh, sotong, etc kambing jek lom rasa kine percik lagik! tp kalau bkn bln posa tu xdelaa kerap sgt masak percik ni! mama suke sume jenis percik...tp yg plg best percik ayamas! ermm ada sesapa ada resepi percik ayamas?? mama kempunan sampai skrg ..huhuu ~




IKAN BAKAR PERCIK ALA KELANTAN
Resepi: rinnchan


8 Ikan kembung
1 biji Bawang besar
5 biji Bawang merah
2 ulasBawang putih
1 btg Serai
3 hiris Lengkuas
1 mangkuk Santan pekat
1 sudu besar Serbuk kunyit
1 sudu besar tepung beras
5 tangkai cili kering, direndam
1 asam keping
Garam & gula secukup rasa
* Menurutnya org Kelantan suka manis, so should add extra sugar but I adjusted according to my tastebud.

CARA:
1. Ikan dibersihkan, dikelar2 dan dilumur dengan sedikit garam. Ketepikan.
2. Kisar semua bawang, serai dan lengkuas.
3. Masukkan santan dalam periuk dan tenggekkan atas api. Masukkan kesemua bahan kisar dan yg lelainnya.
4. Masak dan perasakan dengan garam & gula.
5. Akhir sekali masukkan tepung beras yg sudah dibancuh dgn sedikit air. Masak hingga pekat.
6. Lapik dulang pembakar dengan foil/daun pisang dan susun ikan. Bakar separuh masak baru lumur ikan dengan kuah percik. Ulang melumur ikan dengan kuah sehingga masak sepenuhnya.




ASAM PEDAS IKAN PARI

1-2 keping skate wing (ikan pari)
4-5 biji bendir
2 biji tomato - belah 4
daun kesum
1 kuntum bunga kantan - belah 4
2 s/b cili kisar
2 asam keping
air secukupnya
garam & gula

bahan tumbuk (i prefer tumbuk berbanding kisar) :
3 ulas bwg merah
1 ulas bwg putih
1/2 inchi belacan
1 inchi lengkuas
1/2 inchi kunyit hidup

CARA:
1. panaskan minyak, tumis bhn2 tumbuk sampai wangi...
2. masukkan cili kisar, tumis lg sampai garing
3. masukkan air tuk kuah, masukkan ikan, bendi, kantan, kesum & asam keping...biarkan mendidih
4. adjust rasa garam & gula, last sekali masukkan tomato...biar mendidih terus tutup api.

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Sunday, 18-Apr-2010 14:30 Email | Share | | Bookmark
Lamb Shank ~

 
 
 
View all 6 photos...
Quote:
actually pestime mkn lamb shank bila dok cardiff kat Mezzaluna one of the most popular Mediterranean restaurants. mmg best kalu mkn situ, sambil2 mkn leh cuci mata tgk belly dancing bule bikin getar sama itew jiwa (en hubby sila amek perhatian!)

lamb shank ni masakan yg simple tp amek masa nk prepare...sbb nk menyediakan dia amek masa at least 4hrs! daging ni slowly cooked in the oven... so nnti result dia daging tu nnti punyalaa lembut sampai tanggal drp tulang...menda ni xle mkn selalu...sbb very high cholesterol! mama mkn ritu sepotong dua jek terus rasa cam pening2 lalat ~




HEAVENLY LAMB SHANK
recipe: Lasse's Solskinn @ http://allrecipes.co.uk


4-6 s/b olive oil
1.6kg lamb shank (bhgn peha) - i guna shoulder bout 1kg
5 s/b tepung
1 btg leek (potong)
2 btg carrot (potong)
2 biji bwg besar (potong)
12 ulas bwg putih (jgn kupas)
1 helai bay leaf
1 ikat spring thyme
1 ikat rosmary
1 s/b lada hitam biji
350 ml red wine - i gantikan ngan epal juice
600 ml stok ayam
garam
* honey/madu - i tambah
* kicap - i tambah tuk kasi kaler gravy menarik
* 3/4 s/b tepung jagung (bancuh dgn sedikit air) - i guna skit jek bancuhan tepung jagung tuk pekatkan gravy


CARA:
1. panaskan oven 150C
2. panaskan olive oil dlm pan besar api sederhana, golekkan peha kambing atas tepung & goreng atas pan sampai perang..ketepikan
3. masukkan calery, carrot, leek & onion dlm pan... masak lebih kurang 5 min sampai agak lembut
4. masukkan bay leaf, thyme & rosmary...kemudian masukkan jus epal & chicken stok..masak atas api kuat sehingga mendidih
5. masukkan garam & honey..adjust rasa...kemudian masukkan peha kambing. (since i xde kuali besar so i pindahkan sayuran2 & stok td ke dalam mangkuk casserole besar & masukkan daging kambing ke dalamnya)
6. cover mangkuk casserole td ngan aluminium foil beberapa lapis & masukkan dlm oven. bakar sehingga 4 jam (resepi asal 2 1/2-3 hrs jek) tp bergantung kpd daging kalau kambing tua mmg amek masa tuk empuk...texture lamb shank ni mmg patutnya sgt lembut daging bole tanggal drp tulang
7. slps empuk, keluarkan semua daun2 td, tapis stok dia..ketepikan daging...panaskan stok td dlm pan & tambah bancuhan tepung jagung + sedikit kicap manis tuk pekatkan gravy.
8. hidang daging bersama gravy, sayur2an td & nasi or mash patatoes.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



x berani mkn kambing..
comel-nye myra..
cepat duduk
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