ROTI BAWANG

Kalau di rumah lempeng ini dipanggil roti bawang dan merupakan favourite breakfast di zaman persekolahan dulu. Biasanya kalau ada lebih kuah asam pedas, kari atau pun sambal tumis, makanya breakfast untuk keesokan harinya udah boleh agak...ha..ha look's like the best way to make do with leftover curry.

Roti Bawang

• 2 cawan tepung gandum
• 2 1/2 cawan air (atau ikut lembut)
• 2 camca besar minyak makan
• 1 biji telur
• 1 biji bawang besar, didadu kecil
• Garam secukup rasa

CARA MEMBUATNYA 

1. Satukan semua bahan2 diatas kecuali garam, kacau rata dan tambah garam secukup rasa, rehatkan adunan 10 minit.
2. Panaskan non-stick pan berukuran 8 inci, oles sedikit minyak makan dan bila panas, tuang sesenduk bancuhan lempeng tadi, ratakan dan masak dengan api perlahan hingga permukaan lempeng kelihatan kering.
3. Berhati2 terbalikkan dan masak sekejap lagi hingga kekuningan dan kelihatan sedikit garing. Angkat dan lakukan proses yang sama untuk baki bancuhan, buat hingga siap.
4. Hidangkan bersama kuah kari, sambal tumis atau sos kegemaran anda..selamat mencuba

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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CHEESE BLINTZ

Saya buat ini untuk berbuka...masyallah sedap sekali. Cheese Blintz ini boleh dikatakan kembar Durian Crepes, malah kita boleh gunakan resipi krepes durian dan inti cheese tart  untuk juadah ini, rasa dan impactnya sama aje. Paling sedap cheese blintz bila ia disejukkan di dalam fridge beberapa minit sebelum dihidangkan...perghh nyaman dan sedap sekali.

Cheese blintz  sedap dihidang dengan jem atau buah-buahan segar

Cheese Blintz

Wrappers

• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 cup milk (fat level shouldn’t matter, but I use whole)
• 4 large eggs
• 1 cup all-purpose flour (I swap 1/3 to 1/2 regularly with whole wheat, and did so here)
• Few pinches of salt

Filling

• 2 cups farmer’s cheese, quark, a thicker cottage cheese or ricotta
  
• 6 tablespoons sour cream, mascarpone, creme fraiche or softened cream cheese
• 2 tablespoons granulated sugar (or more to taste, see Note up top)
• 1/4 teaspoon vanilla extract (if desired)
• Few gratings fresh lemon zest (if desired)
• 2 large egg yolks or 1 large egg (optional, see Note up top)

Make wrapper/crêpe batter: Combine wrapper ingredients in a blender, or in a bowl with an immersion blender, or whisk by hand until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.

Cook wrappers/crêpes: Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. If batter has gotten too thick to pour thinly in the fridge, you can add an additional tablespoon or two of milk or water to thin it. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges. 

Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. You can stack the crêpe on top of each other even when they’re hot; they will not stick.

Either use the crêpe right away, or cover the plate with plastic wrap and use them in the next 2 days.

Make filling and fill wrappers: 

Mix all filling ingredients together until smooth. Place 3 tablespoons or so filling across the center of the top wrapper/crêpe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.

You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.

Serve the blintz: 

Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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BUTTERMILK PANCAKE

Sesekali melayan tekak yang menginginkan breakfast om putih, kita buat pancake. Resipi simple dan mudah diingat, semua menggunakan 1 ha....ha blend dan panggang. Pancake ini saya guna buttermilk dan sedap makan bersama sirap dan buah-buahan segar

Buttermilk Pancake

• 1 cawan tepung
• 1 cawan buttermilk
• 1 biji telur
• 1 sdt baking powder
• 1 sdt minyak sayur
• 1/2 sdt  baking soda
• 2 sdb gula

Cara Menyediakanya

1. Satukan semua bahan dan blend sehingga sebati dan rata
2. Perapkan seketika dan masak pancake seperti biasa menggunakan kuali leper
3. Saji bersama maple sirap

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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GERMAN PANCAKES

German Pancake ini lain sedikit dari pancake biasa, kerana ia dibakar instead of grill atas pan seperti lazim dibuat. Bahan yang digunakan sama seperti bahan pancake lain dan cara dihidang juga sama pancake lain, sedap dimakan bersama madu, maple syrup, ice cream dan berries.

German Pancake

• 4 biji telur
• 2/3 cawan tepung
• 2/3 cawan susu
• 2 sdb mentega cair
• secubit garam
• 1 sdt esen vanilla

1. Blend semua bahan dan tapis
2. Panaskan oven pada suhu 180 C
3. Leserkan mentega pada acuan 9" dan panaskan acuan
4. Tuang adunan dan bakar selama 20 minit
5. Keluarkan dari oven dan hidang bersama fruity dan madu

Notes

RECIPE SOURCE:  PATYSKITCHEN 

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LEMPENG/ROTI BAWANG

Setiap kali buat menu breakfast ini teringat arwah abah, its his favourite beakfast. Paling dia suka makan ialah bersama samba tumis sardin. Pagi ini saya buat untuk sarapan pagi..ha..ha cuma saya seorang sahaja yang mengadap. Lempeng Bawang ini lebih kurang sama dengan Taiwan Green onion pancake cuma kita di sini lebih gemar makan dengan kuah semalam, kari semalam atau sambal tumis

Lempeng/Roti Bawang

Ingredients

• 2 cawan tepung gandum
  
• 1 biji bawang besar, dadu kecil
• 2 1/2 cawan air (ikut pekat)
• 2 camca besar minyak masak
• 2 pokok daun bawang, hiris halus
• Garam secukup rasa
• 1 biji telur
• 1/2 camca teh baking powder
• 1/2 sdt serbuk kunyit
• 2 - 3 cawan ikut tekture agak2 boleh leser dan lenggang

Instructions

1. Satukan semua bahan2 diatas , gaul rata dan tuang air sedikit demi sedikit dan gaul sebati. Rehatkan 10 minit.
2. Panaskan non-stik pan, lenser dengan sedikit dengan minyak masak. Bila panas, tuang 1 senduk adunan tadi, kita kurang tambah sedikit lagi. Ratakan dan masak hingga permukaannya kelihatan pucat.
3. Terbalikkan dan masak hingga lempeng kelihatan sedikit garing. Angkat dan buat kaedah sama dengan baki adunan hingga siap. Hidangkan dengan sambal tumis sebagai sarapan pagi.

RECIPE SOURCE:  PATYSKITCHEN 

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RICOTTA LEMON PANCAKE

Sesekali ubah selera, breakfast Om Putih pula...kebetulan ada balance ricotta cheese dan lemon dari baking cheesecake baru ini so kita buat sedikit pancake ni buat breakfast. Simple pancakes recipe and absolutely best with honey or if you have some fresh and dried fruits.

HAPPY MONDAY ALL and ENJOY !!! this simple breakfast.

Ricotta Lemon Pancakes

1 3/4 cups fresh ricotta

2 cups plain flour

2 teaspoons baking powder

4 tablespoons caster sugar

1/4 teaspoon salt

1 1/2 cups milk

Zest and Juice of 1 lemon

1 teaspoon vanilla essence

4 eggs, yolk and whites separated

Butter, for cooking

DIRECTIONS

In a bowl sift together flour, baking powder, sugar and salt and whisk till well combined. In another bowl, mix together ricotta, milk, lemon zest, lemon juice and egg yolk till combined. Pour the dry ingredients into the wet ingredients and stir till just combined.

Beat the egg whites till stiff peaks form, then place a small amount of the egg white into the ricotta mixture and fold it in. Add the remaining egg white and gently fold through the mixture, being careful not to stir too vigorously or the air will be beaten out of the mixture and your pancakes won't be as light.

Heat a large non stick pan on medium heat and add a small amount of butter to coat the base of the pan. Fill a 1/3 cup measure with mixture and pour into the centre of the pan. Allow to cook for a few minutes until bubbles begin forming on the surface of the batter and the bottom is golden, then flip the pancake using a spatula and cook for another few minutes until the other side is golden. Repeat with all the remaining batter and serve topped with honey and butter

Recipe Source :http://chewtown.com/2015/02/ricotta-lemon-pancakes-fresh-figs/

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CHEESY POTATO PANCAKE / PANKEK KENTANG BERKEJU

Resipi ini mirip bergedel kentang cuma bezanya ia dimasak menggunakan minyak yang sedikit jika dibanding dengan bergedil. Cukup mudah menyediakan dan sedap dimakan begitu aje bersama krim masam atau dijadi "side" untuk sajian utama. Saya suka menyediakkanya bersama salmon panggang dan salad.

Kek Kentang Berkeju

YIELD: 6   PREP TIME:  25 minutes   COOK TIME: 20 minutes

• 6 biji kentang direbus dan dilecek
• 1/2 cawan parutan cheddar cheese
• 2 tangkai daun bawang dihiris
• 1 biji telur
• 1/2 cawan tepung gandum
• garam dan lada sulah
• 1/2 cawan minyak untuk menggoreng
• sedikit krim masam

Cara Menyediakkannya

1. Satukan semua bahan
2. Bentuk bulat dan leper
3. Goreng sehingga kekuningan
4. Angkat dan hidang bersama krim masam

Recipe Source :- PATYSKITCHEN

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LEMPENG BAWANG NOSTALGIA

Lempeng nostalgia...favourite arwah abah...minat sungguh..lebih-lebih lagi ada kari semalam...katanya favourite Jaware..Johor..dipanggil roti bawang atau LEMPENG BAWANG....lama tak buat agak tebal sedikit..sepatutnya leper....pagi ni saya buat sambal tumis sardine...perghhh..sedap dengan kopi "o"...terkenang semasa dulu.....

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Lempeng Bawang

• 2 cawan tepung gandum
• 2 1/2 cawan air atau lebih
• 1 biji telur
• 1 biji bawang besar, dihiris nipis
• 1 sdt serbuk kunyit
• sedikit minyak untuk dileser
• Garam secukup rasa

CARA MENYEDIAKANNYA

1. Satukan semua bahan2 diatas biar sebati, masukkan garam secukup rasa, bila dah ok, rehatkan adunan 10 minit.
2. Panaskan non-stick pan berukuran 8 inci, oles sedikit minyak makan dan bila panas, tuang sesenduk bancuhan lempeng tadi, ratakan dan masak dengan api perlahan hingga permukaan lempeng kelihatan kering balik2 kan
3.  Angkat dan lakukan proses yang sama untuk baki bancuhan, buat hingga siap.

Recipe Source :- PATYKITCHEN

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PEK NGA GULAI PERAGAT

Pek Nga Gulai Peragat..ha..ha..jangan panic...ini bahasa Utara..Pek Nga adalah singkatan kepada tempek atas belanga (lekat atas kuali..orang utara panggil kuali belanga ) adalah lempeng kelapa. Gulai peragat pula ialah gulai yang dipanaskan..ha..ha..sedapkan bunyinya.

Biasanya begitulah kalau kita sediakan gulai untuk makan malam jika tidak habis pasti inilah jadi resipi sarapan. menggunakan leftover dengan cara baik. Pek Nga cicah dengan gulai saya lebih gemar membuatnya garing tetapi jika berhajat untuk makan bersama gula saya akan kurangkan garengnya..so jangan hairan jika pek nga saya agak gelap sedikit sebab saya suka yang gareng...perghhh...

Pek Nga - Lempeng Kelapa

• 1 1/2 cawan kelapa parut.
• 1 cawan tepung gandum.
• 1/2 tsp baking powder.
• 1 cawan air (Agak agak lebih kurang ya)
• Garam secukup rasa.

Cara-caranya:

1. Satukan semua bahan-bahan di atas kecuali sambal tumis..Jika nampak terlalu pekat tambahkan sedikit air.Rehatkan sekejap.
2. Panaskan kuali non stick yg bersaiz 4 inci.Sapukan sedikit minyak jagung.
3. Sendukkan adunan ke dalam kuali dan masak dengan api yang perlahan.
4. Balik-balikkan agar garing.
5. Lakukan proses yang sama sehingga selesai.

RECIPE SOURCE: http://mamakitchen-makcikmanggis.blogspot.com/2013/01/lempeng-kelapa-dengan-sambal-tumis.html

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. 

BANANA PANCAKE AND HAPPY SUNDAY ALL

Just moved to new home. Feel like having pancake. Ha..ha..search around but couldn't find my baking powder so I made this pancake the self raising flour version. No hussle just ada a pinch of soda...turn out perfect. Serve with banana and maple syrup and named it BANANA PANCAKE...Life is great ha..and HAPPY SUNDAY ALL.

Banana Pancake

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Prep time

Cook time

Total time

Ingredients

1 cawan tepung naik sendiri
1 biji telur
1 cawan susu
2 sdb mentega cair
2 sdb gula
secubit garam
secubit soda bicarbonate
2 biji pisang dihiris bulat.

Blend semua bahan kecuali pisang..rehatkan selama 10 -15 minit

Panaskan kuali tidak melekat dan sendukkan pancake mengikut saiz masing- masing

Resipi inimenyediakan lebih kurang 4 biji pancake saiz regular

Saji panas-panas bersama pisang dan maple sirap

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