TALAM LABU MINI

Resipi dari Cooking Tackle ini cukup menarik kerana ini kali pertama saya membuat kuih talam menggunakan telur. Resipinya juga menarik kerana ia tidak akan mengecewakan kita pasti jadi. Kuihnya lemak dan paling mustahak kita boleh tentukan berapa banyak yang kita ingini. Adunannya mudah disukat. Untuk resipi ini kita bleh menghasilkan lebih kurang 20 biji talam

Talam Labu Mini

Lapisan Bawah

• 180 g isi labu
• 380 ml santan
• 90 g tepung beras
• 25 g tepung ubi
• 90 g gula
• 2 biji telur
• garam secukup rasa
• minyak untuk disapu pada acuan

Blend semua bahan sehingga menjadi adunan lincin

• 180 g santan
• 40 g tepung beras
• secubit garam

Satukan semua bahan dan letak sebelah

Cara menyediakan

1. Panaskan kukusan
2. Sapukan acuan mpang dengan sedikit minyak
3. Tuangkan adunan labu dan kukus selama 15 - 20 minit
4. Kemudian tuangkan adunan atas dan kukus selama 10 minit lagi
5. Keluarkan dari kukusan dan sejukkan

RECIPE SOURCE:  cOOKING TACKEL

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. 

BREAKFAST CHIMICHANGA

Again you don't need any recipe for this....in my previous entry I made QUESIDILLA...today am sharing CHIMICHANGA....all from tortilla with creativity and innovation...ha..ha..if you love deep frying chimichanga suit you best and if you love grilling and oven bake then quesidilla fit you...as what the saying said the sky is the limit for creativity and with that you can create anything with this tortilla bread.

What I love about tortilla you can use anything for the fillings ....

BALAH EL SHAM, MIDDLE EASTERN SWEET DUMPLING

Balah el Sham or Tulumba in Turkey or even Kuih Belimbing in my home country is a sweet dumpling soaked in Rose syrup water. Crispy from the outside and soft inside. The ingredients and how it was prepared resemble churros..some similarity there. Its my favourite and its always be my Ramadan sweet treat. Sprinkle some crush nutty like pisstachio...its heavenly deicious

Balah el  Sham

2 cups sugar

1 1/2 cups water

few lemon drops

Fritters:

• 1 cup water
• 1 cup flour.
• 80 grams butter
• 5 large eggs
• 1 tsp vanilla powder
• 2 cups vegetable oil for frying

How to make it

Make the syrup first:

Heat sugar and water over medium heat till sugar is dissolved, then boil for 5 minutes add the lemon juice and let it cool. Syrup will thicken while cooling.

• In a heavy saucepan over medium heat, bring butter and water to a running boil.Pour the flour mixture all in one go and stir using a wooden spoon till it form a ball shape. Turn the dough on a clean bowl and cool for 15 minutes.
• Mix in the eggs one at a time stirring well after each addition. Add the vanilla and stir again.
• Fill the dough in a piping bag fitted with a nozzle of the shape you desire. Or you can drop a small amount of the batter in the oil using a teaspoon.
• Get the oil to the frying point over medium heat, drop 5cm log from the piping bag into the hot oil. You can use a scissors to cut the end of the log if it sticks to the piping bag. Or just use the teaspoon and drop batter gently in the oil. Watch carefully.
• Fry for 3 minutes on each side till you reach a deep golden brown. Take out from the oil and drain for 2-3 seconds, immediately dip the fritters in the cooled syrup for 1 minute only and take them out. Serve warm or cold.
• You can also omit dipping them in syrup if you don’t like that much sweet taste,only dust them with powdered sugar after they are drained from oil.

RECIPE SOURCE:  PATYSKITCHEN

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. 

QUESADILLA SCRAMBLE EGGS

This need no recipe....all you need is tortilla bread and any leftover chicken, beef, turkey etc...spread some cheese and you have such satisfying breakfast. You can grill or oven bake, both are equally good

For today's breakfast I made some scramble eggs with lots of green chilies...over black coffee and it really made my day

HAPPY FRIDAY ALL AND ENJOY

BANANA MOUSSE CAKE

I have to warn you that this cake is absolutely delicious, ..could be addictive too....

Its moist and the chocolate mousse filling and frosting add a rich flavour to the cake. I topped the cake with the chocolate mousse, chopped walnut and banana slices for an impressive presentation...ola perfect for any occasion 

Banana Mousse Cake

• 2-1/4 cups sifted cake flour
• 2-1/2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1-1/4 cups sugar
• ½ cup shortening
• 1 cup mashed ripe bananas (2 or 3)
• 1 teaspoon vanilla
• 2 large eggs
• ½ cup buttermilk

Instructions

1. Preheat oven to 350 degrees. Grease well and flour two 8 inch layer cake pans or a 9x13 inch baking pan.
2. Into the large bowl of an electric mixer sift flour with baking powder, soda, salt and sugar.
3. Add shortening, bananas and vanilla. At low speed beat just until combined.
4. At medium speed beat 2 minutes, occasionally scraping side of bowl with rubber scraper.
5. Add eggs and buttermilk, beat 2 minutes longer.
6. Pour batter into prepared pans and bake layers 30-35 minutes, oblong pan 40-45 minutes or until surface springs back when gently pressed with fingertip.
7. Cool in pans 10 minutes. Remove from pans and cool thoroughly on a wire rack. Fill with sweetened whipped cream and sliced bananas or with chocolate mousse.

For Mousse Filling

• ½ cup (120ml) hot water
• 4 tablespoons (30gr) unsweetened cocoa powder
• ½ teaspoon instant espresso coffee
• 1 ½ cup (260gr) bittersweet chocolate chips
• 2 cups (480ml) heavy cream, cold
• 2 tablespoons sugar
• 1/3 cup Nutella

1. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
2. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
3. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
4. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.

To assemble the cake

1. Using a long serrated knife, slice the cakes horizontally into two equal layers.
2. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.

RECIPE SOURCE:  PATYSKITCHEN

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.