Thursday, February 27, 2014

TOM YAM POKTEK - SEAFOOD


Untuk mendapatkan tomyam yang sedap mesti kena cukup bahanya dan yang pasti tomyam pes yang authenic. Saya memang meminati tomyam lebih-lebih lagi kalau tom yam seafood...wah meriah dengan macam-macam bahan seafood seperti ketam, udang, sotong, lala...kalau ada isi ikan juga menjadikanya menarik. Tomyam poktek berbeza dengan tomyam lain keran tomyam poktek dimasukkan sedikit santan atau pun susu cair...memang awesome resipi ini sesuai buat sajian tengah hari mahupun malam.

Ingredients

4 ekor ketam dibelah  4
100 g lala
250 g udang besar
200 g sotong dipotong bulat

1 bunga kobis dipotong mengikut floretnya
1 biji lobak merah di potong ikut citarasa masing-masing
2 biji buah tomato di potong 4
1-2 2 tangkai daun ketumbar
10 biji cili padi dititik
5 biji cendawan butang dihiris 3 atau empat
1 biji bawang besar dipotong 4

1' halia dititik
2 batang serai dititik
1" lengkuas dititik
3 ulas bawang putih ditik
5 sdb pes tomyam
1/4 cawan susu cair atau santan pekat
1/4 cawan air limau
3 helai daun limau perut.

Cara Membuatnya
  1. Masukkan lebih kurang 1 1/2 liter air...rebus bersama semua bahan mentah asas..ketam, lala udang dan sotong.
  2. Masukkan halia, serai, lengkuas, bawang putih , cili padi dan daun limau perut
  3. Biarkan seketika sehingga semua bahan berubah warna dan agak masak.
  4. Masukkan pes tom yam..garam secukup rasa dan air asam limau
  5. Masukkan bunga kobis, cendawan, daun ketumbar, dan lobak merah serta bawang besar
  6. Akhir sekali masukkan santan atau susu cair dan tomato buah.




Wednesday, February 26, 2014

CHOCOLATE PISTACHIO TORTE




Resipi Martha Stewart selalunya tidak mengecewakan. Kalau terasa hendak sesuatu bercokolat dan hendakkan dalam kuantiti yang kecil torte ini memang sesuai. Kek yang rendah dan padat dengan cokolat dan pistaccio..Boleh digantikan pistaccio dengan kekacang lain seperti badan, hazel nut, walnut mahupun peca. Cokolat ganache menambahkan kenakkan torte ini.

Ingredients
FOR THE CAKE
1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
3/4 cup shelled, unsalted pistachios, coarsely chopped

FOR THE CHOCOLATE GANACHE AND TOPPING
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios, coarsely chopped

DIRECTIONS

Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.

In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.

Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).

Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.


Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

MINI PINEAPPLE UPSIDEDOWN CAKE



Resipi sedap buat minum petang. Biasanya kita buat upside down cake ni..besar kali ini kita buat kecil..senang comel dan elakkan pembaziran....pasti habis...!!! Terdapat dua cara membuatnya..cara mudah dengan menggunakan kek mix yang sedia ada atau pun mengikut resipi dibawah. Boleh menggunakan nenas segar mahupun nenas tin.

Ingredients
For The Pineapple
6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
1 small pineapple, peeled, cored and cut into 1/2-inch slices- I used the can pineapple
12 maraschino cherries, well drained
For The Cake
3 eggs
2 cups sugar
1 cup canola oil
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional

Directions

  1. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside.
  2. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry.
  3. In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well.
  4. Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes



Tuesday, February 25, 2014

STICKY DATES PUDDING CAKE


Kek ini merupakan salah satu favourite saya. Kek korma bersama walnut disirami dengan butterscotch. Very rich lebih-lebih lagi bila dihidang bersama fresh krim. Boleh disimpan di dalam fridge dan microwavekan bila hendak dihidangkan. mengikut citarasa masing-masing boleh guna walnut, gajus mahupun pecan. Unik rasanya lembap dan sedap.


Ingredients

250g pitted dates, chopped
1 teaspoon bicarbonate of soda
1 1/2 cups boiling water
125g butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
2 cups self-raising flour, sifted
Caramel sauce
1 cup brown sugar
300ml thickened cream
1/2 teaspoon vanilla extract
60g butter, chopped


Preheat oven to 180°C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper.

Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Allow to stand, uncovered, for 20 minutes or until dates are tender.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Mix until well combined.

Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning onto a wire rack.

Make caramel sauce: Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.

MADRAS CHICKEN CURRY


Kari Ayam Madras ini lebih kurang sama dengan kari ayam kita...bezanya ia tak menggunakan santan tetapi banyak menggunakan tomato segar yang dicincang. Bahan-bahan yang lain semua lebih kurang sama. Rempah dibuat sendiri tapi disebabkan di Malaysia ini rempah kari memang sudah sedia ada jadi saya gunakan aje rempah siap Baba's. Memang sedap makan bersama roti mahupun nasi.


Ingredients
1 ekor ayam dipotong 12
3 biji kentang dipotong empat
5 biji buah tomato dipotong dadu
2 biji tomato dibelah empat
2 tangkai daun kari
1 kulit kayu manis
5 biji buah pelaga
3 bunga lawang
5 biji bunga cengkih

Bahan Tumis
1 biji bawang besar dihiris nipis
7 ulas bawang merah*
3 ulas bawang putih *
1" halia*
2 paket rempah kari Baba's
1/2 cawan minyak masak


  1. Blend bahan bertanda * dan satukan dengan rempah kari menjadi pes pekat
  2. Panaskan minyak..masukan rempah kering dan daun kari dan tumis sehingga naik baunya
  3. Masukkan pes rempah dan tumis lagi sehingga naik minyak.
  4. Masukkan 1 cawan air dan renehkan seketika
  5. Masukkan tomato yang didadu tadi dan biarkan seketika
  6. Tambah air jika perlu.
  7. Masukkan garam, kentang dan ayam.
  8. Tambahkan air lagi jika ingin berkuah - jumlah air yang perlu ditambah ikut kepekatan yang diingin.
  9. Masak sehingga naik minyak dan sehingga kedua-dua kentang dan ayam empat.
  10. Akhir sekali masukkan buah tomato yang dibelah biarkan seketika dan padamkan api.

BUTTERMILK PANCAKE


Resipi breakfast Om Putih..lama tak buat biasanya kalau breakfast anak-anak kureng sedikit bab manis-manis. Tetapi tekak dah nak makan saya buat sedikit. Simple pancake menu saya ambil dari dapur Martha Stewart. Resipi asal bakar pakai oven...saya buat cara biasa aje...guna kuali tanpa lekat. Hidang bersama maple sirap dan buah-buahan berries memang menarik dan menyelerakan


Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)

DIRECTIONS


Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.


Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.



Saturday, February 22, 2014

CREAMY BROCCOLI CHICKEN PUFF


Satu lagi cara mengghunakan puff pastry. Resipi ini cukup sesuai untuk majlis-majlis cocktail party. Saya menggunakan cream sauce dan sayur-sayuran seprti kentang, carrot dan broccoli serta cebisan ayam. Untuk inti puff ini kita bebas memilih bahan kegemaran kita.


Ingredients
Puff Pastry Shells
1 package (2 sheets) frozen puff pastry sheets
1 egg
1 tablespoon water

Cream Sauce
2 tablespoons butter
2 tablespoons flour
1 cup half and half
1/2 cup mozarella cheese

Creamy Broccoli Chicken
3 tablespoons butter
2 cups uncooked chicken, chopped
1 cup broccoli, chopped into small bite size pieces
1 potato cut into cube and boiled
1 carrot cut into cube
1/2 cup red onion, diced
1/2 teaspoon crushed rosemary leaves
1/4 cup water
1/2 cup Cream Sauce (recipe above)

Directions

Puff Pastry Shells
Thaw puff pastry sheets according to package directions. Preheat oven to 400º. Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, roll each sheet of dough into a rectangle approximately 11”x 8”.
Using a 3.5” round cookie cutter cut 6 large circles in each sheet. Inside 6 of the circles, using a 2.5” round cookie cutter, cut a hole in the middle to make rings. The rings will become the sides of the vols-au-vent and the solid rounds will be the bottoms.


Mix together egg and tablespoon of water to create an egg wash. Put the solid bottom rounds on baking sheet. Brush the bottom rounds lightly with egg wash.
Top each bottom round with a ring and press gently into place. Brush the top of the rings lightly with egg wash. Prick the center of the shells with a fork. Place shells in the refrigerator until ready to bake.

Cream Sauce

Melt 2 tablespoons butter in a small, heavy saucepan over medium-high heat. Add flour. Cook over low heat, stirring, for 4 to 5 minutes. Slowly add half and half, stirring constantly until thick and smooth, about 2 minutes. Reduce heat to low and stir incheese until smooth and creamy. Add additional half and half if necessary to thin sauce to desired consistency. Salt and pepper to taste

Creamy Chicken

Melt remaining 2 tablespoons butter in the skillet. Add chicken and onions, sauté stirring occasionally, until chicken is cooked through and onions are tender. Add water, broccoli potato. carrot, and rosemary. Cover and cook until broccoli is tender, 4 to 6 minutes.
Remove from heat. Add and 1/2 cup Cream Sauce. Stir to combine.

To assemble Creamy Chicken Puffs:

Make puff pastry shells and put in the refrigerator to chill.
Prepare Cream Sauce and keep warm on low heat.
Prepare Creamy Chicken.
Bake shells 15 – 20 minutes until they have risen and are golden brown. Remove from the oven and prick the center of the shells to deflate center.
Spoon Creamy  Chicken into shells and drizzle with remaining  Cream Sauce.
Serve immediately.






CHOCOLATE FONDUE PASTRY


Bermain-main dengan Pastry puff memang menarik..macam-macam boleh dibuat..mudah ...kali ini saya membuat mangkok pastry dan diisi dengan chocolate fondue. Pilih buah-buahan kegemaran anda...letakkan lidi atau garfu supaya tetamu anda boleh mencelup buah-buah yang dihiris ke dalam fondue yang disediakan dalam mangkok pastry....menarik and presentable.


Ingredients

1 1/2 cups semi-sweet chocolate pieces
2/3 cup heavy cream
2 tbsp. honey
1 tsp. vanilla extract
1 Puff Pastry Shells, prepared according to package 
Assorted fresh fruit (strawberries, banana slices, kiwi slices, pineapple chunks and grapes)

DIRECTIONS

  1. Heat the chocolate pieces, heavy cream and honey in a 2-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally.  Remove the saucepan from the heat.  Stir in the vanilla extract.
  2. Spoon 1/4 cup chocolate mixture into each pastry shell.  Serve with the fruit for dipping.
  3. Recipe Note: You can serve the fruit with skewers or toothpicks to make dipping easier.
  4. Easy Substitution: You may substitute orange, coffee or raspberry-flavored liqueur for the vanilla extract in this recipe.



STRAWBERRY MINI NAPOLEON


Store bought pastry puff...memang menakjubkan..mudah ringkas dan apa yang yang saya suka boleh diperlbagaikan untuk dijadikan sajian yang enak and very presentable. Dengan kreativiti kita boleh mencipta resipi manis untuk dessert mahupun yang pedas untu untuk breakfast, lunch atau dinner. Resipi di bawah ini adalah salah satu daripada keindahan pastry. Mini Strawberry Napoleon ini saya lapiskan dengan krim dan custard..susun strawberry dan tabur dengan gula ising. Cukup menarik dan yang pentinya sedap.



Ingredients

Puff Pastry Sheets (1 sheet), thawed
1 pkg. (about 3 ounces) vanilla instant pudding and pie filling mix
1 cup milk
1 1/2 cups sweetened whipped cream or thawed frozen whipped topping
1 1/4 cups sliced strawberries
Confectioners' sugar

Heat the oven to 400°F.

Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles.  Place the pastries onto the baking sheet.

Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.


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