Singgang Ikan Mackerel

Pagi tadi dgn gigihnya sy menempuh jalan yg bersalji pegi berjalan kaki ke kedai daging/ikan Turki. Seronoknya bila nampak ikan mackerel fresh ada dijual. Dalam kepala dok mencongak2, nak masak asam tumis pedas ke, asam rebus ke or masak singgang? Kemudian teringat semalam ada beli feld salat utk dibuat ulam dan ada stok budu yg banyak dlm simpanan. So singgang ikan la paling sedap nampaknya utk dipadankan dgn ulam & budu

Singgang ikan ni masakannya simple aje. Menu yg sihat sbb masak x guna minyak. Cuma yg x bagusnya, bila sy dpt makan lauk camni, tambah pulak ada ulam & budu, sy makan nasi bertambah2! Sy bukan org Kelantan, cuma bersuamikan org kelantan, tapi lauk-pauk kelantan (kecuali kuih2nya yg manis2 tu) dah jadi kegemaran sy :)

Menu lunch hari ini: Feld salat (watercress),

ayam goreng utk anak2, singgang ikan & budu

Resepi singgang ikan:

1. 3 ekor ikan mackerel yg dipotong sederhana dan dicuci bersih

2. 1 inci lengkuas - dipotong halus

3. 1/2 biji bwg besar - dimayang halus

4. 2 ulas bwg putih - diketuk

5. 4 biji cili api - diketuk

6. 2 keping asam gelugor

7. sedikit belacan

8. sedikit budu

9. sedikit nise (gula melaka)

10.garam secukupnya

Cara2:

1. Rebus bahan2 1-6. Jangan letak air byk sgt sbb kalau kuah byk nanti kuah x pekat.

2. Bila dah mendidih, masukkan belacan, budu dan nise dan kacau sebati.

3. Tambahkan garam secukup rasa.

Siap utk dihidang.

Ayam Masak Lemak Cili Api

Masak lemak bukan makanan kegemaran sy, lemak santan tu pon x bagus dimakan selalu tapi sesekali sy masakkan juga utk cik HB sbb dia suka.

Lagi satu sy tgh ada stok daun kunyit yg byk pemberian kak Liza yg baru balik dr Malaysia bulan lepas. So best la buat masak lemak. Cuma kunyit hidup aje takde. Ada jual kat kedai Asia tapi skrg brg2 kat Kedai Asia makin lama makin melampau mahal! Jadinya mana yg x berapa perlu (cam kunyit hidup yg boleh diganti dgn serbuk kunyit), maka sy tak beli la. Bila masak guna serbuk kunyit, colour pon x berapa menarik tapi tak kisah la kan....

Resepi ayam masak lemak sy:

1/2 ekor ayam (sy guna 3 ketul schenkel ayam yg dipotong 3 setiap ketul)

4-5 biji cili api* (atau ikut kepedasan disukai)

1/2 biji bwg besar*

2 ulas bwg putih*

1 inci halia*

2 batang serai -diketuk

1 keping daun kunyit - dipotong kasar

1 sudu besar serbuk kunyit

1 tin santan

garam secukupnya

Cara2:

1. Kisar halus bahan2 bertanda * dgn sedikit air.

2. Masukkan bahan2 kisar, serbuk kunyit dan serai kedlm periuk dan tuangkan santan. Masak santan dgn api sederhana sampai menggelegak sambil dikacau dgn senduk utk mengelakkan santan pecah minyak atau berketul2.

3. Masukkan ayam dan masak sampai ayam empuk. Masukkan daun kunyit dan garam secukup rasa. Masak sampai kuah pekat. Jangan lupa kacau.

4. Bila dah menggelegak, tutup api dan siap utk dihidang.

Pizza Tuna

I had an extra pizza dough disimpan dlm freezer. Everytime sy buat pizza guna 500g tepung, sy akan dpt dua keping pizza dough bersaiz pan 28cm. So selalunya sy cuma guna sekeping, lagi sekeping sy simpan dlm freezer.

So bila emergency (i.e malas sebenarnya...hehehe), it´s time to use the pizza dough! Pizza tuna sy buat ringkas saja, cuma guna sos tomato sebagai base, kemudian tuna dr tin, tabur tomato dan capsicum merah yg dipotong kecil dan tabur parutan keju mozarella. Kemudian bakar pd suhu 200C selama 15-20 minit.

Utk resepi doh pizza, rujuk di SINI.

Peach Cheesecake

Sy buat cheesecake ini sempena birthday Liza, kawan sy. Resepi kek ini diadaptasi dr resepi Chocolate Marble Cheesecake dr blog Hana´s Family. Tapi sy tak buat chocolate marble utk toppingnya, instead sy guna peach as topping.

Ini juga kali pertama sy buat baked cheesecake menggunakan method ´steam-bath´. Sy dah dua kali buat baked cheesecake tanpa ´steam-bath´dan dua2 kali cheesecake sy kering dan keras. Guna steam-bath ni cheesecake sy sgt creamy tapi malangnya terlalu lembut. Bila potong x cantik walaupun dah guna pisau yg direndam dlm air panas. I wonder samada masa bakar tu, air rendaman tu masuk dlm kek! (walaupun sy dah balut baking foam cheesecake dgn aluminium folie).

Namun, pengkritik tetap sy kata kek ini sedap. Cuma next time sy kena struggle to make sure the texture is good enough.

Resepi:

(adapted from blog Hana)

Bahan2:

Base:

100g digestive biskut - sy guna biskut butter dgn chocolate filling

50g butter

Cheesecake filling:

200g cream cheese *make sure masa nak guna, ianya adalah pd suhu bilik, at least dah 2 jam dikeluarkan dr fridge)

75g gula halus

135g yogurt plain

10g tepung jagung

1 biji telur saiz sederhana

80ml whipping cream

1/2 sudu besar lemon zest

1/2 sudu besar lemon juice

Topping:

Buah peach dlm tin (dipotong kecil)

1 sudu besar serbuk gelatin halal (sy guna Halalgel)

Cara2:

1. Sediakan loyang pembakar (jenis loose) bersaiz 8 inci. Lapikkan bahagian bawahnya dgn kertas pembakar.

2. utk base: Hancurkan biskut dgn food processor sampai halus. Cairkan butter dan gaul sebati dgn serbuk biskut tadi. Tekankan campuran biskut+butter ini pd base loyang pembakar sampai padat. Simpan dlm fridge selama 15 minit.

3. Panaskan oven pd suhu 150C. Masukkan cream cheese ke dlm mangkuk mixer dan putarkan mixer sampai cream cheese sebati. Kemudian masukkan gula dan putar lagi.

4. Masukkan yogurt, dan putar. Kemudian masukkan whipping cream, tepung jagung, lemon zest dan jus dan juga telur. Putar sampai sebati.

5. Bakar selama 1 jam 20 minit pd suhu 150c (atau mengikut suhu yg sesuai dgn oven anda) secara steam-bath (i.e letakkan loyang pembakar cheesecake yg dibalut dgn aluminium foil kedalam loyang yg berisi air panas).

6. Bila dah masak, tutup api oven dan biarkan cheesecake dlm oven selama 1 jam dgn pintu oven terbuka.

7. Utk topping: Susun potongan buah peach dibahagian atas cheesecake. Bancuh gelatin dgn 1/2 cwn air panas sampai gelatin larut, kemudian tuangkan gelatin keatas buah peach. Gelatin ini hanya lah utk hold buah peach.

8. Masukkan cheesecake ke dlm peti sejuk dan sejukkan selama 12 jam atau semalaman. Utk dihidang, lorekkan bahagian tepi cheesecake dgn pisau, kemudian baru loosekan bahagian tepi loyang. Utk potongan kek yg cantik, celup pisau dlm air panas, baru potong.

Chinese-Style Steamed Fish

There´s a new Turkish´s groceries store open near my house, which is about 15 minutes walking-distant and really makes me happy because I don´t have to go to Rüsselsheim anymore to get supply for halal meat.

The best thing about this store, besides the butchery items, they also sell fresh seafood in the store at reasonable price. Shrimps, forelle, dorade, mackerel are among the seafoods that always available at the store.

Last week I bought two pieces of dorade at the price of 6.20€. And since I´m in an attempt trying to lose some weight, I decided to make steamed fish.

I used recipe from RasaMalaysia.com. Really simple and delicious but too bad I didn´t have cilantro (coriander leaves) and scallion (spring onion) which I believe will make the fish more tasteful. To make the fish more colourful, I used green & red pepper which i sliced very thinly.

Here is the recipe I cut & paste from the website:

INGREDIENTS:

1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine * I used rice vinegar

STEAMED FISH SOY SAUCE MIXTURE:

4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine* I used rice vinegar
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste

METHOD:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

Sup Kepak Ayam

Cuaca semakin sejuk sekarang. Dan bila sejuk, menu pilihan keluarga selalunya adalah sup. Which I like very much bila time malas2. Sup ayam mmg mudah dibuat. This time around guna kepak ayam yg ada beberapa ketul dlm freezer tu.

And since sup bunjut Adabi sy dah abis, sy guna rempah sup sahaja. Bezanya sy rasa bila guna rempah sup, sup lebih rasa rempah dibandingkan bila guna sup bunjut.

Resepi sup kepak ayam sy:

Bahan2:

500g kepak ayam - dipotong dua

1/2 biji bg besar - potong halus

2 ulas bwg putih - potong halus

1 inci halia - potong halus

sedikit rempah 4 sekawan - bunga cengkih, bunga lawang, biji pelaga dan kulit kayu manis

2 biji kentang - dipotong dadu

1 btg karot - dipotong kecil

1 sudu besar rempah sup

garam secukup rasa

air secukupnya

Utk hiasan:

daun sup dihiris halus

bwg goreng

cili api dipotong halus

1. Panaskan sedikit minyak dlm periuk. Tumiskan bwg besar, putih, halia dan rempah sekawan sehingga garing. Masukkan rempah sup dgn sedikit air. Kacau rata dan masak sekejap.

2. Masukkan kepak ayam dan kacau rata dgn bahan2 tumisan.

3. Masukkan air, kemudian masukkan kentang dan karot

4. Perlahankan api dan reneh sup sampai kentang dan karot lembut.

5. Masukkan garam secukup rasa.

6. Hidangkan sup ayam dgn daun sup, bwg goreng dan cili api.

Devonshire Honey Cake with Vanilla Sauce

Ini adalah resepi yg terdapat dlm BBC Books - 101 Cakes & Bakes dan dibuat atas pemilihan yg dibuat oleh Nabihah. Saja sy suruh anak2 pilih kek mana satu yg ada dlm buku yg diorg nak sy buat. Dan juga dibuat utk makan2 dgn kwn2 yg dtg berkunjung ke rumah baru2 ini.

Cik HB kata kek ni keras dan kering, he likes the spongy type cake macam kek gula hangus yg sy buat sebelum ni. Sy tak tau samada kek ini mmg jenis pound kek atau cara sy buat yg menyebabkan kek ini keras. Bila Kak Liza dtg, dia cadangkan sy buat sos vanilla utk dimakan dgn kek ini. So sy buat sos vanilla guna vanilla pudding powder, sedikit gula dan susu

Idea yg bernas!

Sebab mmg sedap kek ini dimakan dgn sos vanilla. Laku jugak la kek ni akhirnya.

Resepi:

225g butter

250g madu, extra 2 sudu besar utk sapuan

100g gula muscovado * sy guna brown sugar

3 biji telur saiz besar - dipukul

300 g tepung naik sendiri.

1. Panaskan oven pd suhu 160C. Oleskan acuan kek dgn sedikit butter.

2. Potong butter kecil2 dan letakkan dlm periuk kecil dgn madu dan gula. Cairkan dgn api perlahan. Bila dah cair, tambahkan kepanasan dapur dan masak sampai mendidih dan biarkan selama 1 minit. Sejukkan.

3. Masukkan telur ke dlm campuran madu dan pukul dgn senduk kayu. Ayak tepung dlm mangkuk besar dan tuangkan campuran telur dan madu. Pukul sampai adunan lembut.

4. Tuangkan adunan ke dlm acuan kek dan bakar selama 50minit -1 jam sampai kek naik, coklat keperangan.

5. Keluarkan kek dr oven. Panaskan 2 sudu besar madu dan sapu atas kek dan biarkan sampai kek sejuk.

Bihun Siam

Dah lama sy dok teringin nak buat bihun siam. Tak pernah tau rasanya macamana tapi selalu jumpa resepi ni kat blog2 org. Sesetengah org namakannya mee siam walaupun mee nya adalah bihun. Yg buat sy curious, adalah penggunaan tau chu dlm resepinya.

Since sy mmg ada tau chu yg diberi oleh kawan sy Iu sebelum dia pulang ke Malaysia for good beberapa bulan lepas. Cik HB tak suka tau chu sebenarnya so nak buat ikan masak tau chu memang la out of questions. But I still want to use this tau chu dan sy nak tau apa sebenarnya rasa bihun siam ni, maka sy buat juga.

Seperti dijangka, cik HB bising bila nampak ada tau chu dlm bihun ni, tapi dgn gigihnya dia asingkan tau chu ke tepi. Tapi tau chu x byk pon dlm bihun ni so dia ok lagi. Nampaknya lepas ni mmg tak buat dah bihun ni....Bukan x sedap, sedap tapi sebagai isteri, kena la masak ikut selera suami kan....

Resepi sy rujuk dr My Kitchen Snippets. Thank you Gert...

Bahan2

2 keping bihun - direndam sampai lembut

1 mangkuk taugeh
1 sudu besar tau chu
2 keping tauhu goreng (potong kecil)

100g udang
1/2 sudu kecil gula

garam dan serbuk lada sulah secukup rasa

Utk hiasan:
Lemon/limau nipis
2 biji telur rebus
sedikit daun sup dipotong halus

Bahan2 kisar halus :

5 biji cili kering - direndam dlm air panas
2 biji cili masak

3 sudu besar udang kering - rendam dlm air panas
1 btg serai - ambil bahagian putih shj
1 lemon grass - white part only

2 ulas bawang putih

2 biji bawang merah * sy guna 1/4 biji bwg besar

2 sudu kecil serbuk belacan

Cara2:

1. Panaskan kuali dgn sedikit minyak dan tumis bahan2 kisar dgn tau chu sampai garing.

2. Masukkan udang dan tauhu goreng dan goreng sampai udang bertukar warna. Masukkan gula, garam dan serbuk lada sulah.

3. Masukkan bihun dan kacau rata. Tambahkan sedikit air jika terlalu kering.

4. Akhir sekali, masukkan taugeh dan kacau sebati dgn bihun.

5. Hiaskan dgn lemon, telur rebus dan daun sup

Cheesy Ribbon Pasta

For me, a pasta dish is always a good choice for the kids´lunch menu. Coz it´s fast to make and you can use whatever ingredients. This pasta dish is an adaptation from a recipe in Good Food - BBC Books called Cheesy Corn & Broccoli Pasta. But instead of corn & broccoli, I used frozen buttered mix vege as substitute.

Unfortunately, the twins did not fancy this recipe. So they ended up eating only the half of the portion I served and the fish fingers that served together.

Anyway, if you like to try it out, here is the recipe:

Ingredients:

100g farfalle (pasta bows)

200g frozen mix vege

25g butter

100ml milk

100g emmentaler cheese, grated

Methods:

1. Cook the pasta in a large pan of salted boiling water for 8-10 minutes, or according to the packet instructions, until tender.

2. While pasta is cooking, melt the butter in a medium saucepan with the milk, then bring to boil and add the frozen mix vege. Cook for a while and then remove from heat. Tip in the cheese and stir until melted.

3. Drain the pasta well, return to the pan and pour in the sauce. Toss to mix and season to taste before serving.

Udang Serai Wangi

Ini adalah resepi dr Koleksi Bersama Mawar. Nampak mcm masak lemak, tak pon kari tapi sebenarnya rasa dia lain dr yg dua tu. Sedap dan senang nak masak.

utk resepi:

Bahan2:

500g udang harimau - digoreng setengah masak * sy tak goreng

4 btg serai

100g cili kering

100g bwg merah *ganti dgn 1/2 biji bwg besar

100g cili merah

70g bwg putih

70g halia

3 sudu besar pati asam jawa

30g belacan bakar

100g santan pekat

Garam & gula secukup rasa

Cara masak:

1. Kisar halus serai, cili kering, bwg merah, cili merah, bwg putih dan halia.

2. Tumis hingga wangi dan masukkan air asam jawa dan sedikit santan cair.

3. Masak atas api sederhana hingga kuah pekat.

4. Masukkan pati santan dan udang.

5. Masak hingga naik bau.

Soto Ayam

Along with nasi dagang, sy buat soto ayam jugak. Saja to have 2 dishes, kot2 nasi dagang tu x jadi, ada back-up soto ayam. Soto ayam ni sy x risau sgt hasilnya sbb soto sy dah buat berkali2.

Tapi buat soto kali ini, sy try resepi Cik Mat Gebu. Mmg resepi Mat Gebu lain dr respi soto yg sy selalu buat sbb resepi Mat Gebu ni ada guna rempah kurma. Tapi bahan2 lain ada yg sy ubahsuai ikut keadaan. Then begedil tadak...sy malas nak buat!

Utk resepi, ini adalah cut & paste dr blog mat gebu (mat, mintak izin copy eh, senang buat rujukan dimasa depan :))

BAHAN KUAH SOTO :-)
1.5 kg rangka ayam, cuci bersih dan toskan
2 batang serai, dititik
1 inci lengkuas, dititik
1 pokok daun sup, kerat kasar2
1 genggam bawang goreng
Air secukupnya (anggaran 5 - 6 liter)
2 camca besar rempah sup "Adabi"
1 1/2 camca besar rempah kurma "Adabi"
1 biji bawang besar*
8 biji bawang merah*
5 ulas bawang putih*
1.5 inci halia*
4 biji buah keras*
1/4 inci kunyit hidup*
1 camca besar lada hitam biji*(*dikisar halus)

BAHAN TUMIS :-)
1 batang kayu manis
2 kuntum bunga lawang
4 biji buah pelaga
6 kuntum bunga cengkih

BAHAN LAIN :-)
Nasi impit, didadu
Begedel
Taugeh, buang ekor dan celur sekejap
Cili kicap
Soo hoon goreng
Kacang tanah goreng
Daging ayam yang dicarik halus
Hirisan daun sup
Hirisan daun bawang
Bawang goreng

CARA MEMBUATNYA :-)

1. UNTUK KUAH SOTO :- Panaskan sedikit minyak dalam periuk, tumis bahan2 tumis hingga harum, masukkan serai, lengkuas dan bahan kisar halus, tumis hingga wangi. Rempah sup dan kurma, disatukan dan bancuh dgn sedikit air, kacau rata dan masukkan dalam peruk tadi, tumis hingga rempah sedikit garing. Masukkan rangka ayam, gaul rata dan biar kecut sekejap. Tuang air secukupnya, masukkan bawang goreng dan daun sup, kacau rata dan biar mendidih. Kecilkan api dan renih 1 - 2 jam, tambah gara, secukup rasa..
2. UNTUK SOTO AYAM :- Isi nasi impit secukupnya dalam mangkuk, tuang kuah. Letak begedel, dan bahan2 lain. Nikmati soto dengan sambal kicap

Nasi Dagang & Gulai Ikan Mackerel

Salam Aidil Adha kepada semua!

Kat Jerman, aidil adha jatuh semalam, awal sehari dr Malaysia. Since cik HB ke sekolah, maka kami xde la buat apa2 sgt, except sy masak nasi dagang, soto ayam dan buat popiah princess, kemudian jemput jiran dekat sekampung Raunheim ni dtg dinner (since siang semua org sibuk!)

Nasi dagang ni specialty mak mertua sy. Tapi sy buat ni tak guna resepi mak mertua pon sbb aritu dah tanya tp ala2 tak paham gitu (sbb mak mertua kecek kelate, sy lak mmg hampes la nak paham semua loghat kelate). Cik HB kata balik nanti belajar betul2 buat nasi dagang dgn Mek. Tu la, dulu x nak belajar...skrg baru ralat!

So utk sementara sy belasah la dulu resepi mana2 yg ada. Útk nasi dagang, sy guna resepi dr Koleksi Bersama Mawar. Utk gulai ikan tongkol/mackerel, sy amik dr blog Marina Mustafa (thanks ye!) Tapi as first time buat nasi dagang, mmg agak mengecewakan sbb tak berapa nak jadi. Nasi agak lembik. Dan sebenarnya sy pandai2 buat eksperimen sendiri. Dek kerana nak nampak mcm beras nasi dagang yg dijual kat Kelantan tu, sy pandai2 guna beras merah yg sy beli kat Tegut. Resepi asal: 3 cwn beras pulut + 2 cwn beras biasa. So utk beras biasa tu, sy gantikan 1 cwn beras biasa dan 1 cwn beras merah. Actually rasa portion tu ok, takde masalah. Masalahnya ialah terlebih letak santan...huhuhu.

Utk resepi nasi dagang (sumber: Koleksi Bersama Mawar)

Bahan2:

5 cwn beras nasi dagang atau 3 cwn beras pulut + 2 cwn beras biasa

2 cwn santan pekat

4 cwn santan cair

2 sudu besar halba

10 ulas bwg merah kecil - mayang halus * sy guna 1 biji bwg besar

6 ulas bwg putih - hiris halus

1 1/2 inci halia - hiris halus

Garam & gula secukupnya

cara2:

1. didihkan air dlm periuk kukus.

2. Gaul beras dgn santan cair dgn sedikit gula & garam

3. Alaskan kukusan dgn kain kapas bersih

4. masukkan beras yg sudah bersantan kedlm pengukus dan kukus sampai beras masak

* sy kukus 3 kali. Angkat, gaul dgn santan dan kukus lagi.

5. keluarkan beras yg dah masak, kemudian masukkan dlm bekas besar. Semasa panas2 gaul rata2 dgn santan pekat (masukkan sedikit demi sedikit, bwg merah, bwg putih, halia dan halba. Masukkan garam & gula secukup rasa.

Utk resepi gulai ikan (sumber: Cooking with Marina Mustafa)

Bahan A:

- 2 sudu besar cili kisar

- 8 biji bwg merah * sy guna 1 biji bwg besar

- 3 ulas bwg putih

- 1 inci lengkuas

- 1 inci kunyit * sy guna 1 sudu kecil serbuk kunyit

Bahan B - goreng kering dan kisar halus:

- 3 sudu kecil ketumbar

- 1 sudu kecil jintan kasar

- 1/2 sudu kecil jintan halus

Bahan2 lain:

- 6 ketul ikan tongkol/mackerel - rebus dgn sekeping asam gelugor

- 3 sudu besar minyak utk menumis

- 1 1/2 cwn santan

- 2 batang serai - diketuk

- 1/2 cwn air asam jawa * sy guna 2 keping asam gelugor

- 1 sudu besar kerisik

- 2 biji cili merah - belah dua jgn sampai putus

- 2 biji cili hijau - belah dua jgn sampai putus

- garam & gula secukupnya

Cara2:

1. Panaskan minyak utk menumis. Tumiskan bahan A & B sampai naik bau.

2. Masukkan serai dan air asam jawa.

3. Masukkan ikan dan biarkan sampai mendidih.

4. Masukkan santan.

5. Perisakan dgn garam & gula.

6. Akhir sekali masukkan kerisik dan biarkan gulai masak dgn api perlahan sampai kuah pekat.

Hidangkan dgn nasi dagang.

Orange-Chocolate Muffin

Setiap hari pening fikir menu breakfast dan bekal utk org2 dlm rumah ni. Especially bila time stok makanan meruncing, maka harus la memunggah apa2 saja yg ada dan cari la resepi2 yg boleh dibuat berdasarkan apa saja bahan yg ada. Mujur la boleh google saja, cuma tinggal rajin ngan tak saja nak click!

Like this muffin, bahan2nya mmg semata2 guna apa saja yg ada. Siap modified lagi. Patut kena guna coklat makan berperisa oren yg dipotong2 kecil, ku belasah guna cooking chocolate yg dicairkan dgn sedikit whipped cream (sbb nak potong keras sgt!). Hasilnya, muffin tak berapa nak manis la sbb x tau pon bila cooking chocolate dan ikut sukatan gula yg asal, jadi rasa muffin adalah tawar!

Tapi mujur guna anak2 suka aje. Bagus2...korang x suka manis2.

Utk resepi sila ke SINI.

Dan utk yg malas, boleh tgk aje kat bwh ni:

• 300g (10oz) self-raising flour
• 1 level tsp baking powder
• 90g (3oz) caster sugar
• 100g bar of orange-flavoured chocolate, cut into chunks
• 200ml (7fl oz) milk
• 2 medium eggs
• Finely zested rind of 1 orange plus 4tbsp juice
• 4tbsp sunflower oil
• 12-hole muffin tin, lined with paper cases
• Methods

1. Set the oven to 200°C (gas mark 6).
2. Sift the flour and baking powder into a bowl then stir in the sugar and chocolate.
3. Lightly beat together the milk, eggs, orange zest and juice and sunflower oil. Stir the liquid into the dry ingredients, but take care not to over-mix or the muffins will be tough.
4. Spoon the mixture into the paper cases. Bake in the centre of the oven for 15-20 mins. The muffins are cooked when they have risen and feel firm to the touch when lightly pressed in the centre. Remove from the oven and transfer to a wire rack to cool.

Beijing Beef Recipe

Meh jln2 ke Beijing pulak!

Ni kes tersesat lagi di dunia maya. Tau2 nampak resepi daging Beijing ini. Ok, x dpt nak sampai sana, dpt merasa stail makanan dia pon jadi la.

Resepi sy amik dr Blog Chef.

Rasanya tak la wow sgt, sbb terlebih masam kot sbb gabungan sos tomato yg byk dan cuka. Maybe cara sy masak x betul.

Anyway kalau rasa nak cuba, let´s look at the recipe:

Ingredients:
1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying)
Marinade-
1 egg
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
Sauce-
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crush chili pepper
2 teaspoons cornstarch
Vegetables-
1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)

Cooking Instructions:

Step 1: Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
Step 2: While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
Step 3: When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Step 4: Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Step 5: Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

Sweet Spicy Chicken Wings

In my free time, sy mmg suka sgt mengadap video2 masakan dan search resepi2 baru. Kadang2 tgk resepi Itali, kadang2 Mexican dan tetiba sesat sampai ke Korea ^_^.

Sebenarnya chicken wings ni sy nak masak style Korea yg dinamakan "dak kang jung" or sweet spicy chicken wings yg sy tgk kat Youtube. Tapi x cukup bahan2. Then sy nampak video sweet spicy Thai chicken wings. But then sy suka style Korea yg ayamnya disalut dgn tepung dulu baru digoreng while resepi thai tu ayamnya digoreng dgn garam sahaja. So decided nak adapt separuh resepi Korea dan separuh dr Thai. Kita kahwin kan saja lorrr...

Bahan2:

1kg kepak ayam - potong dua dan buang bahagian hujungnya

Sedikit tepung jagung+tepung gandum

garam secukupnya

minyak utk menggoreng

Sos:

2 ulas bwg putih - cincang halus

1 sudu minyak bijan

1 sudu besar paprika

2 sudu sos cili

2 sudu golden syrup ( boleh ganti dgn gula merah)

1/2 biji lemon - diperah jusnya

sedikit bijan

sedikit air

cara2:

1. Letak ayam dlm bekas makanan yg ada penutup. Tabur garam dan campuran tepung keatas ayam. Tutup dgn penutup dan goncang bekas utk bagi garam dan tepung sebati dgn ayam.

2. Panaskan minyak utk deep fry dan goreng ayam sampai garing. Toskan minyak dan ketepikan.

3. Dlm pan berasingan, panaskan minyak bijan dan tumiskan bawang putih sampai kekuning2an. Masukkan air, serbuk paprika, sos cili, jus lemon dan syrup. Biarkan sampai mendidih.

4. Masukkan kepak ayam goreng tadi dan gaul sebati dgn sos. Taburkan bijan.

Siap utk dihidang.

Rosenkohl (Brussels Sprout)

Bila cuaca semakin sejuk dan winter menghampiri, sayur2 mcm broccoli, cauliflower, karot dan x lupa rosenkohl ini semakin murah dan mudah didapati.

The first year sy disini, sy x pandang pon rosenkohl ni sbb tgk rupanya mcm kubis yg bersaiz kecil. Tapi winter thn lepas sy start makan rosenkohl sbb option sayur x byk dan sy mulai suka dgn rasa dia. Crunchy!

So now when rosenkohl is back into the season, I always buy it. The way I always cook it: belah 4, kemudian celur sekejap dlm air panas. Then tapis dan letak dlm pinggan. Kemudian tumis bawang putih dan bwg besar yg dihiris halus, masukkan sedikit air dan sos tiram. Kacau rata dan biarkan sampai mendidih dan tuangkan keatas sayur rosenkohl tadi.

Carrot Cake

I have too many carrots in the house. Reason : bought 2 kilos of carrot at 0.79€. So dah byk2 carrot ni, sy rasa nak buat carrot cake pulak.

Resepi sy ambil dr Joy of Baking. Tapi pd sy the combination of the cake and the cream cheese is too sweet so kalau anda jenis tak suka manis2 sgt, if u try resepi ni sila la kurangkan kandungan gula icing when u make the cream cheese frosting.

So this is the recipe I cut & paste from Joy of Baking:

Carrot Cake Recipe:

1cup (100 grams)pecansorwalnuts - I used almond

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purposeflour

1 teaspoonbaking soda

1 1/2 teaspoonsbaking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 largeeggs

1 1/2 cups (300 grams) granulated whitesugar

1 cup (240 ml) safflower, vegetable or canola oil(or other flavorless oil)

2 teaspoons purevanillaextract

Cream Cheese Frosting:

1/4 cup(57 grams) unsaltedbutter, room temperature

8 ounces (227 grams)cream cheese, room temperature

2cups (230 grams) confectioners (powdered or icing)sugar, sifted

1 teaspoon (4 grams) purevanillaextract

1 teaspoon finely gratedlemonzest (outer yellow skin)

Garnish: (Optional)

1 cup (100 grams) toasted and finely chopped walnuts or pecans - I used ground almond

Marzipan Carrots

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toastthe pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatulafoldin the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.

Cream Cheese Frosting:In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

Chicken Wrap with Hot Peri-peri Sauce

Now that cik HB is busy doing his masterarbeit, he stays in the university from early morning to late evening. In that case, I make him lunch box so that he doesn´t have to eat the same kebab everyday. But cik HB has specified that the lunch box must be something easy to eat, which is quick-bite type. Maknanya nasi & lauk-pauk adalah tidak diterima!

So it´s either sandwich, homemade burger, roti adalah pilihan utama. But I am someone who likes variety so walaupun cik HB x kisah makan benda yg sama setiap hari, saya kisah! Sy suka cari2 idea kat internet apa yg sesuai dibuat utk quick-bite.

This chicken wrap actually is a recycle product. Sy mmg simpan stok kepingan durum (sama mcm tortilla) utk buat bekal cik HB. Ayam tu adalah baki bake buttermilk chicken yg sy buat utk dinner mlm sebelumnya. Asingkan isi ayam dr tulang, kemudian carik2kan. Potong sederhana halus daun salad, capsicum merah & hijau. Campurkan isi ayam & salad, tuang mayonese (about 2 sudu besar), dan sedikit sos hot peri2. Gaul rata.

Panaskan tortilla sekejap atas pan utk melembutkannya. Angkat dan letak campuran isi ayam & salad tadi. Gulung dan potong dua.

Domestics Tips: Cuci Microwave

Suka tonton "How Clean is Your House"?

Saya suka sbb selain boleh memotivasikan diri membersihkan rumah sepanjang masa, byk tips2 cleaning yg boleh dikutip dr rancangan ini.

Antara yg paling sy ingat adalah tips cuci microwave. Microwave x kalau x cuci dgn betul, kotor satu hal, bau dia mak aii....

Tuang cuka dlm air panas then rendam satu tuala dapur yg bersih, kemudian perah. Masukkan tuala ni dlm microwave dan ON utk 2 minit. Lepas tu lap bahagian dlm microwave dgn tuala lembap & panas tu. Insyaallah semua kekotoran dlm microwave akan melekat kat tuala tu dan bau busuk, hapak dan masam hilang. Tapi bau cuka la...xpe, bau cuka it's better dr bau2 yg busuk kan?

Kalau ada lemon, boleh perah sekali lemon dlm air cuka tadi. Lagi wangi!

Baked Buttermilk Chicken

Ini la makanan malam kami hari ni - baked buttermilk chicken bersama bubur nasi dan broccoli. Bubur nasi tu request cik HB sbb dia baru je tampal gigi pagi tadi.

Sebenarnya ini adalah attempt utk menghabiskan saki baki buttermilk yg digunakan utk buat scones hari tu. Sy geledah2 resepi kat internet resepi2 yg menggunakan buttermilk, ada mcm2 - boleh buat kek, roti, ayam goreng (yg ni dah penah buat, x mau buat lagi sbb leceh dan belum lagi desperate nak makan ayam goreng buttermilk) dan ada baked buttermilk chicken.

Semua resepi yg sy rujuk semua guna bahan berbeza cuma buttermilk tu yg wajibnya. Kot x letak buttermilk apa kes kan? Hence, sy pon decide buat resepi sendiri la, priority - gunakan bahan2 saki baki! Punggah2, jumpa separuh peket rempah ayam goreng berperisa turki - cantikkk!!!

So resepinya jadi begini:

4 ketul ayam bahagian schenkel (paha & pinggul)

1/2 peket rempah ayam goreng Turki (kalau xde, guna rempah sup la)

1 sudu besar serbuk cili

1 sudu besar serbuk jintan manis

1 sudu besar halia

1 sudu besar serbuk ketumbar

1 cwn buttermilk

* sy tak masukkan garam sbb rempah ayam goreng turki dah sedia masin. So kalau anda guna rempah sup, sila tambah garam mengikut citarasa.

Gaul rata semua rempah & serbuk, buttermilk dgn ayam. Perap semalaman. Bakar ayam dlm oven pd suhu 200C sampai ayam masak garing.

Buttermilk Scones

Ini adalah breakfast dipagi Ahad lepas. Dah lama dah sy dok belek2 resepi buttermilk scones ni dlm siri buku BBC - Good Food 101 Cakes & Bakes. I have to try buat the recipes in all these 3 books...dah beli, kena la guna kan?

Scones is defines by Wiki as British quick bread. Sy ingat susah nak buat, rupanya senang aje tp for me still dlm kategori yg leceh sbb nak kena uli, then roll and then bake. So agak berkecah la dapur dgn tepung!

Scones ni sedap dimakan dgn strawberry jam dan whipped cream. Utk adunan 350g tepung dan saiz acuan benjo, sy dpt 20 biji scones! Banyak kan?

Utk resepi:

350g self-raising flour

100g castor sugar

85g butter, cut into small pieces

About 175ml buttermilk or natural low-fat sugar

Whipped cream & strawberry jam to serve

1. Preheat the oven to 180C. Mix together the flour and sugar in a bowl. Rub the butter in with fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre of of the ingredients and tip in the buttermilk, all in one go, then mix lightly to form a soft dough.

2. Tip the dough out on to a lightly floured surface and knead briefly. Press the dough out to a 2.5cm/1 inch thickness, then stamp out 5 cm/2inch rounds with cutter. Gather up the trimmings, knead again briefly and stamp out more rounds.

3. Transfer the scones to a baking sheet, spaced a little apart and bake for 12-15 minutes until risen and light golden. Leave the scones to cool on a wire rack and serve with the whipped cream and jam.