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

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Tuesday, 22-Feb-2011 11:17 Email | Share | | Bookmark
KUIH-MUIH TRADISI

 
 
 
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salam semua...
dekat setahun mama x update fp ni..tetiba rasa terpanggil utk kemas kini fp lama sbb walaupun x berupdate tp mama tetap jdkan fp ni sbg 'rujukan' bila nak memasak...byk resepi2 fav yg mama simpan di sini, rasa sayang pulak bila ada resepi2 baru yg kalu x 'simpan' takut susah nk korek balik...maklumla xde masa nk print n bukukan sumenya...

ni antara kuih2 tradisional yg menjadi fav cik myra...sonok sgt bila penat2 buat kuih tp tgk anak berselera mkn...sungguh2 mkn rasa puas ati sgt2! berbaloi mama kukus berjam2 hehee...




SERI MUKA JAGUNG
resepi asal : kak rusnah (fp)


Bahagian bawah:
1 1/2 cwn beras pulut direndam kemudian ditoskan
1 1/2 cwn santan
sedikit garam dan gula
1 st butter (x bubuh,mama gantikan dgn sedikit minyak masak)

CARA:

1. Kesemua bahan dikacau rata dan dikukus dlm loyang.Bila pulut masak ratakan.
2. Semasa pulut panas2, buh bhgn atas, dan kukus lg sampai masak.
note: pastikan penutup kukusan ditutup dgn kain supaya wap air tidak menitis atas kuih..

Bahagian atas :
2 biji telur (mama guna 1 sahaja)
1/3 cwn gula pasir
1/2 cwn santan pekat
1/3 cwn susu cair
2 sb tepung gandum
1 sb tepung custard
*1 s/k tepung jagung (mama tambah sbb nk kasi keras skit cik myra nk pgang nnti xdela comot)
sedikit garam dan vanilla
sedikit pewarna kuning
2 sb jagung cream (mama xde stok so x bubuh)

CARA:

1. Pukul telur bersama gula sebati kemudian masukkan bahan yang lain.Kacau sebentar di atas api bagi naik wap sahaja kemudian tuangkan ke atas pulut dan teruskan mengukus lagi 20 minit.
2. Tunggu sejuk beberapa jam br potong (utk kuih nampak kemas & cantik)





SERI MUKA PUTERI SALAT
resepi: nanasham@myresepi.com

Bahan lapisan bawah:-
500gm beras pulut
400ml santan cair
1 st garam
2 sm minyak

Bahan lapisan atas:-
120gm tepung gandum
3 sm tepung jagung
140gm gula
3 biji telur
450ml santan pekat
1/2 st garam
300ml air + 10 helai daun pandan dikisar utk dijadikan air pandan (bagi yg tak mudah nak dptkan daun pandan..boleh digantikan dgn 1 st pandan paste)

CARA MEMBUAT:
1. Sediakan kukusan terlebih dahulu. Biarkan air mendidih.
2. Bersihkan beras pulut dan direndam selama 10-20min.
3. Toskan beras pulut. Tak perlulah lama2 sekejap je pon boleh.
4. Satukan semua bahan2 didlm loyang dan dikacau sedikit agar minyak dapat diratakan.
5. Kukus diatas kukusan yg telah sedia mendidih selama 20-30min.
6. Keluarkan loyang dari kukusan dan ratakan permukaan pulut tadi. Siap untuk dilapis dgn lapisan atas.
Untuk lapisan atas:-
1. Pukul gula bersama telur hingga kembang..sikit je pon boleh.
2. Masokkan santan yg telah dilarutkan bersama garam. Diikuti dgn air pandan dan dipukul/dikacau lagi...
3. Akhir sekali ayakkan tepung gandum & tepung jagung ke dlm adunan tadi. Dipukul/dikacau lagi agar tidak berbiji. Hendakla ditapis adunan ini dan siap untuk dikukus!!
4. Sekali lagi dgn kukus yg sedia mendidih tapi INGAT api biar sederhana aje...letakkan loyang yg berisi pulut tadi tu....kedlm kukusan dan dgn perlahan tuangkan lapisan atas. Kukus la selama 45min atau 1jam...
.
PERINGATAN...kuih ini hendak la betol2 sejuk barula mudah dipotong n cantik dihidangkan...




SAMOSA DAGING

bhn inti:
2 ulas bwg putih (mayang)
1 biji bwg besar (mayang)
1-2 ulas shallots (mayang)
rempah kari dging (agak2)
2 biji besar kentang
1 btg carrot
dging cincang
kiub ayam
garam & gula
lada hitam
lada sulah
air secukupnya
nampla/fish sauce (optional)
* 2 s/b bwg goreng & segenggam coriander cincang (last sekali bubuh aft siap inti..just gaul rata)

KULIT POPIA (saiz besar)
1 bijik telur- dipukul sedikit
minyak utk menggoreng

CARA MEMBUAT:
1. panaskan sedikit minyak, kemudian tumiskan bwg putih, bwg merah & bwg besar hingga wangi.
2. masukkan daging cincang, goreng hingga masak
3. masukkan rempah kari (agak2) kemudan gaul sebati, goreng hingga naik minyak
4. masukkan kentang, carrot & sedikit air, masak hingga empuk
5. tambah kiub ayam, garam, gula & nampla, adjust rasa.. bila empuk matikan api & tabur coriander cincang & bwg goreng..gaul sebati. biarkan sejuk.

cara melipat samosa bole refer di sini http://www.youtube.com/watch?v=kWjg3zdEx3w

1. potong/gunting kulit popia kpd 3 bahagian
2. kemudian lipat spt dlm video di atas...buat sampai habis, goreng dgn minyak byk hingga perang.



inti samosa daging ~


KEK SARANG LEBAH
resepi : cik mat gebu (c&p fr blog DTS)


110 gram gula pasir
120 ml air
30 gram mentega
3 biji telur gred "A"
80 gram susu pekat manis
90 gram tepung gandum*
1 1/4 camca teh soda bikarbonat*(*gaul rata dan ayak)
1/2 camca teh baking powder * (gaul rata dan ayak)

CARA MEMBUATNYA:
1. Panaskan oven pada suhu 180C, lenser tin berukuran 7 x7 x 3 inci dengan mentega, alas dasar tin dengan kertas minyak (i guna fan oven, so suhu oven dikurangkan jd 150C).
2. Masak gula pasir hingga menjadi gula hangus, guna api sederhana. Perlahan2 tuangkan air tadi..berhati2 sebab gula akan memercik. Kacau rata dan masukkan mentega, biar mentega larut. Sejukkan.
3. Putar telur hingga berbuih. masukkan susu pekat manis dan putar hingga sebati.
4. Pada kelajuan sederhana, masukkan tepung sedikit demi sedikit.
5. Putar rata, tuang gula hangus tadi dam gaul rata. Perap adunan tadi 2-3 jam..
6. Bakar selama 50 minit hingga 1 jam, bergantung pada oven masing2. Uji kek dengan mencucuk lidi sate, bila keluar bersih, tanda kek telah masak. Keluar dan dari acuan dan biar sejuk sebelum dipotong




SERI AYU
resepi: rossitamz@myresepi.com

5 biji telur (saiz kecil)
250gm tepung gandum
300gm gula
2 camca teh ovallate - i x bubuh sbb xder
1 camca teh baking powder
250ml santan
Pewarna hijau
2 camca teh paste pandan
Kelapa putih secukupnya (digaul dengan sedikit garam dan tepung ubi)

CARA:
1. Panaskan kukusan.
2. Pukul telur, gula dan ovallatte hingga kembang dan gebu.
3. Masukkan santan, tepung gandum, baking powder, paste pandan dan pewarna. Kacau lagi hingga sebati.
4. Sapu sedikit minyak pada acuan. Masukkan kelapa di bahagian bawah acuan dan mampatkan.
5. Masukkan adunan dan kukus selama lebih kurang 5 minit.
6. Setelah dikeluarkan dari kukusan, tunggu hingga sejuk sikit supaya senang dikeluarkan dari acuan.

NOTE: adunan buleh dpt dlm 40 biji bergantung pada saiz acuan. kalau guna kelapa parut kering dinasihatkan kukus dulu kelapa td bersama sedikti air hingga lembut spt kelapa parut fresh. kemudian lg bgus kalu kelapa tu digaul bersama sedikit tepung jagung & garam sbg perasa & agent pelekat supaya bila dikuarkan drp acuan nnti kelapa atas kuih tuh x runtuh/hancur...






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

 
 
 
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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!


Wednesday, 9-Jun-2010 09:56 Email | Share | | Bookmark
S A N G A P

 
 
 
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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!

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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






Thursday, 20-May-2010 12:45 Email | Share | | Bookmark
penat!!!

 
 
 
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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




Sunday, 9-May-2010 15:08 Email | Share | | Bookmark
HAPPY MOTHER'S DAY!

 
 
 
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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 ~








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