Sunday, October 26, 2014

KUE NONA MANIS


Kuih Nona Manis dari Sulewasi Indonesia, sudah merebak ke sini, ramai sudah mencubanya saya baru semalam try. Sedap kuih ini macam kuih Talam, rasa lemak manis. My first try tidak berapa menjadi agak keras sedikit, anyway akan cuba lagi..memang suka tekturnya.


Nona Manis


  • 3 biji telur ayam
  • 1 cawan gula pasir
  • 2 cawan santan
  • 2 cawan tepung gandum

Bahan II: 

  • 2 cawan santan suji (santan yang diblender bersama pandan dan suji - suji ialah sejenis tumbuhan serupa pandan)
  • 1/2 cawan gula pasir
  • 1/2 cawan tepung jagung
  • 1/2 sudu teh garam

Bahan III:

  • 2 cawan santan kental (pati santan)
  • 2 sudu makan gula pasir
  • 2 sudu makan tepung gandum
  • 1/2 sudu teh garam
Cara:
1. Pukul telur dan gula sehingga mengembang. Perlahankan kelajuan mixer, dan masukkan tepung gandum. Adun sebati dan kemudian masukkan pula santan dan diadun lagi hingga sebati. Ketepikan.
2. Campurkan santan suji (santan yang diblender bersama pandan tadi), gula pasir dan tepung jagung. Masak di atas api dapur sehingga meletu-letup dan memekat. Angkat.
3. Campurkan Bahan I dan Bahan II.Gunakan mixer hingga teradun sebati. Ketepikan. Jadinya... bila Bahan ! dan II dicampur, terjadilah adunan seperti dalam gambar di atas tu.
4. Naikkan periuk pengukus yang berisi air kukusan ke atas dapur dan bukakan api dapur.



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Saturday, October 25, 2014

INDIAN STYLE PAN FRIED CHICKPEAS/ KACANG KUDA GORENG


WARNING - if you can't control yourself don't try this..ha...ha..its very addictive, honestly can't top munching. This is a variation of how you can enjoy your chickpeas beside the normal. Obviously its..awesome.



Indian Style Pan Fried Chickpeas

  • 500 g kacang kuda rebus
  • 2 tangkai daun kari
  • 3 tangkai cili kering dibelah 3
  • 1 sdb biji sawi
  • 1 sdb minyak masak
  • serbuk kari jika suke

Cara Menyediakannya

  1. Panakan minyak dan tumis biji sawi, daun kari dan cili kering
  2. Biar seketika dan masukkan kacang kuda rebus
  3. Gaul rata dan angkat.
Recipe Source :- PATYSKITCHEN

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SWEET POTATO CUP CAKE WITH MARSHMALLOW FROSTING


All I can say is so SEDAP, soft and dense, Marshmallow Frosting gave a  double impact on thee awesome cuppies...surely a keeper.





Sweet Potato Cupcake with Marshmallow Frosting

For the cupcakes:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 16 tbsp. unsalted butter, softened
  • 1½ cups lightly packed brown sugar
  • 3 large eggs
  • 2 cups sweet potato puree*
  • 6 tbsp. maple syrup
  • ½ tsp. vanilla extract

For the frosting:


  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • ¼ tsp. cream of tartar
  • 1 tsp. vanilla extract

DIRECTIONS

Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Mix in the sweet potatoes, maple syrup and vanilla extract, beating just until combined.  Reduce the mixer speed to low and mix in the dry ingredients, beating just until incorporated.

Divide the batter evenly between the prepared cupcake liners.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, for about 18 minutes.  Let cool in the pan briefly, then transfer to a wire rack to cool completely before frosting.

To make the frosting, combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. (Note: I use my clean, dry mixer bowl right off the bat to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.

Transfer the frosting to a pastry bag fitted with a decorative tip (I used Wilton #21.)  Pipe swirls of frosting on top of each cupcake.  Brown the frosting with a kitchen torch**.  Sprinkle lightly with additional brown sugar, if desired.

*To make the sweet potatoes, I baked sweet potatoes wrapped in foil at 400˚ F until fork-tender through to the center.  Once cool enough to handle, I scooped out the flesh and mashed it until smooth.

**People often ask if there is an alternative method to brown the frosting without a kitchen torch.  Is there?  Yes. Do I recommend it?  No.  If you absolutely must, you can use the broiler in your oven.  However, this offers far less control than a torch and it is a short moment of distraction can easily result in ruined frosting.  Kitchen torches are inexpensive and a fun and handy tool to have around.  If it is feasible, I highly recommend investing in one.


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Friday, October 24, 2014

ALOHA - MALASADAS HAWAII DONUT


Donut ini terkenal di Hawai dan South Pacific..ranggup di luar dan lembut di dalam..cukup sesuai buat minum petang atau sarapan pagi. Seperti donut biasa ia memerlukan waktu pemerapan lebih kurang dua jam. Bertambah sedap bila disalut dengan gula dan serbuk kayu manis.


Malasada - Hawaii Donut

  • 2 1/ 2 sdt yeast kering
  • 1/2 cawan air suam
  • 1 sdb gula


Satukan dan kacau sehingga gula dan yeast larut.

Biar seketika sehingga berbuih dan naik

  • 2 1/4 cawan tepung roti
  • 1/2 cawan susu tepung
  • 1 sdb mentega
  • 2  biji telur 
  • 1 sdt esen vanila
  • 1 sdt cuka
Cara Menyediakannya

  1. Satukan semua bahan kering 
  2. Pukul telur dan masukkan cuka dan esen vanila dalam bekas berasingan
  3. Dalam mangkok bahan kering buat lubang dan masukkan bahan yeast, pukul dengan mixer hook 
  4. Masukkan telur dan terus pukul
  5. Akhir sekali masukkan mentega.
  6. Pukul sehingga adunan menjadi elastik
  7. Oles minyak pada bekas bersih dan letak adunan yang diuli tadi
  8. Tutup dengan kain bersih dan perap selama 2 jam
  9. Selepas 2 jam tumbuk2kan adunan untuk mengeluarkan anginnya
  10. Bentukkan bulat sebesar bola ping pong, letak diatas bekas berminyak dan perap selama dua jam lagi
  11. Panaskan minyak dan goreng sehingga kekuningan
  12. Angkat dan toskan minyak..kemudian salutkan dengan gula
Gula Salut
  • 1 cawan gula halus
  • 1/2 cawan gula perang
  • 1 sdb serbuk kayu manis
  • 1 sdt garam

Gaul rata


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SAMBAL UDANG GALAH



Jalan-jalan ke pasar terempak udang galah, memang sudah lama berhajat. Hasrat hati hendak masak lemak bersama peria tetapi aleh-aleh terlupa beli santan..maka terpaksa memikir option kedua..makanya jadilah Sambal Udang..ha..ha..apa pun alhamdulillah.

Sambal Udang Galah


  • 1 kilo udang galah dibuang muncungnya dan dibersihkan biji bawang besar dihiris bulat
  • 1 sdb air asam jawa
  • 1/2 cawan minyak masak
  • 2 sdb gula merah
  • garam dan perasa secukupnya
Bahan untuk diblend
  • 25 tangkai cili kering rendam
  • 2 biji bawang besar
  • 1' belacan

 Blend semua bahan sehingga menjadi pes basah dan halu

Cara Menyediakanya
  1. Panaskan minyak dan tumis bahan blend sehingga agak kering
  2. Masukkan udang dan biar seketika
  3. Masukkan  1/2 cawan air, garam gula merah dan air asam jasa
  4. Biar atas api sehingga udang masak dan naik minyak
  5. Akhir sekali masuk hirisan bawang besar

Recipe Source :- PATYKITCHEN

all images & content are copyright protected. please do not use our images without prior permission. if you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. thank you. 

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