APAM NASI SEDAP

Apam ini saya udah buat berkali-kali terutama kalau ada nasi semalam. Ramai peminatnya ha...ha cucu yang berusia  2 tahun pun mampu makan sampai 2 -3 ketul dan esoknya minta lagi. Memang sedap, lembut dan gebu. Paling sedap makan dengan kelapa parut santai-santai dengan secangkir kopi..perghhh....

Apam Nasi

Yield: - lebih kurang 20 biji

Apam lembut gebu yang menggunakan nasi semalam. Sedap makan dengan kelapa parut

• 2 cawan nasi
• 2 cawan tepung beras cap teratai
• 2 cawan tepung gandum
• 1 1/2 cawan gula
• 1 peket mauripan
• 2 1/2 cawan air
• Pewarna

Cara penyediaan

1. Blender halus gula nasi dan air
2. Campur semua tepung dan mauripan .kacau sebati dan perap 2 jam ....
3. Adunan akan naik kacau sebati dulu untuk buang gelembung udara dan
4. Warnakan ikut pilihan
5. Acuan sapu minyak sedikit dan tuang adunan jangan penuh sangatgt...
6. Kukus 15- 20 minit api sederhana.klu nk merekah kukus api besar..

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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SAMBAL SOTONG PETAI

Biasanya petai saya lebih selesa masak bersama udang atau ikan bilis, belum pernah lagi masak bersama sotong. This is my first try bila nenguk kekawan masak. Saya guna sotong yang bersaiz besar dan hiris bulat, cantik gitu. Anyway namanya sambal tumis makanya apa bahan yang digunakan memang tetap sedap

Sambal Sotong Petai

Yield: - lebih kurang 5 orang makan

Masakan harian kegemaran ramai. Boleh dimasak secara kering atau pun basah mengikut selera

• 3 ekor sotong saiz besar potong bulat
• 2 papan petai
• 1 biji bawang besar, hiris kasar
• 1/2 camca besar pes asam jawa
• Garam dan gula secukup rasa
• 1/3 cawan air

BAHAN KISAR HALUS :-)

• 1 genggam cili kering rendam dahulu
• 7 biji bawang merah
• 1/2 inci belacan

CARA MEMBUATNYA :-)

1. Sotong dibersihkan, buang bahagian dalam sotong, potong bulat cuci dan toskan, Petai diambik isinya dan belah dua setiap satu. Ketepikan.
2. Panaskan minyak dalam kuali (anggaran 1/3 cawan). Tumis bahan2 kisar halus hingga harum,  masak hingga cili garing dan naik minyak. Guna api kecil dan kacau selalu. Tambah pes asam jawa, kacau dan masukkan petai. Tuang air dan masak hingga petai empuk.
3. Masukkan sotong, kacau dan tambah hirisan bawang besar. Perasakan dengan garam secukup rasa dan gula secukup rasa. Kacau dan masak hingga pekat dan bawang lembut. Rasa dan jika ok boleh matikan api. Hidangkan bersama nasi lemak, nasi putih atau sebagai bahan pencicah

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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4 WAYS WITH DONUTS FROSTED

Entry ini lebih membicarakan tentang jenis2 frosting yang digunakan di atas donut. Saya share di sini 4 jenis frosting yang menjadi kegemaran ramai. Resipi adalah adaptasi dari 

https://sallysbakingaddiction.com/2016/07/30/homemade-frosted-doughnuts-3-ways/

Donuts Frost

Yield: - 

4 cara untuk salut donut dengan citarasa kegemaran ramai. Resipi dari Sally Baking Addiction

VANILLA FROSTING

• 3 Tablespoons (43g) unsalted butter, melted
• 1 and 1/2 cups (180g) confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 3 Tablespoons (45ml) milk
• Sprinkles

Vanilla frosting: Whisk the melted butter, confectioners' sugar, vanilla extract, salt, and 2 Tablespoons (30ml) of milk together in a medium bowl. Whisk in the remaining 1 Tablespoon (15ml) of milk to thin, if desired. It's easier to dip the doughnuts if the glaze is thinner. Dip the doughnuts into the vanilla frosting, then cover with sprinkles.

CHOCOLATE FROSTING

• 3/4 cup (135g) semi-sweet chocolate chips
• 3 Tablespoons (30g) unsalted butter
• 1 Tablespoon light corn syrup
• 1 Tablespoon water
• Sprinkles

Chocolate frosting: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the doughnuts into the chocolate frosting, then cover with sprinkles

STRAWBERRY FROSTING

• 5 large strawberries
• 1 and 3/4 cups (210g) confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon strawberry jam or preserves
• sprinkles

Strawberry frosting: Puree the strawberries in a food processor. Whisk the puree, confectioners' sugar, vanilla extract, and strawberry jam together in a medium bowl. Dip the doughnuts into the strawberry frosting 2 or 3 times (it's thinner than the others), then cover with sprinkles.

Vanilla Cream Cheese Glaze

• 1/2 cup+  confectioners’ sugar
• 1 to 2 tablespoons cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon+ cinnamon
• splash Milk, Half & Half, Cream, Heavy Cream, vegan milk

combine powdered sugar, cream cheese, vanilla extract, cinnamon, with a small splash milk.  Whisk to combine, adding the milk as necessary, until desired consistency is achieved.

RECIPE SOURCE:  https://sallysbakingaddiction.com/2016/07/30/homemade-frosted-doughnuts-3-ways/

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PUDDING ROTI LAPIS KASTAD

Pudding Roti yang diolah menjadikannya lebih menarik dengan melapiskannya dengan agar-agar pudding dan dimakan bersama kastad sos. T.erdapat banyak variasinya ada perisa pisang, pandan, kacang merah, keladi jagung dan apa-apa sahaja yang sesuai dengan selera. Oleh kerana saya peminat tegar kopi makanya untuk pudding roti ini saya masukkan sedikit coffee emulco.

Resipi asal dari wall citarasawan. Dessert ini cukup sesuai dijadikan pencuci mulut

Pudding Roti Lapis Kastad

Yield: - lebih kurang 1 loyang  8"

Pudding Roti dilapisi Pudding Perisa Kopi dan dihidang bersama Sos Kastad

• 8 keping roti
• 400 ml susu segar / susu sejat
• 50 gm gula pasir
• 2 sudu besar mentega cair
• 3 biji telor B
• 1/4 sudu teh garam
• Loyang 8 in Loose Base, Alas dasar dengan baking paper dan oles keliling dengan mentega.
• Loyang 10 in di isi air panas

Penyediaan 

• Carik-carikkan roti, masukkan ke dalam mangkuk. Ketepikan.
• Satukan susu, gula, telur dan garam ke dalam pengisar. Kisar sebati.
• Tuang ke dalam mangkuk berisi roti bersama mentega cair 
• Gaul rata dan biarkan sehingga roti menyerap adunan susu.
• Tuang ke dalam loyang, tekan dan ratakan adunan roti.
• Bungkus dasar loyang dengan aluminium foil atau letakkan 4 acuan kecil sebagai tapak, letakkan loyang di atasnya supaya air tidak masuk ke dalam loyang.
• Panaskan oven pada suhu 170C dan bakar api atas bawah selama 35 - 40 minit atau hingga masak.
• Keluarkan dari oven, tekan permukaan roti biar mampat dan sejukkan dahulu.
• Longgarkan keliling tepinya dengan spatula atau pisau supaya senang mengeluarkannya nanti dari loyang.
• Sementara itu sediakan lapisan puding kastard.

Lapisan Atas Puding Kastard

• 7 gm agar-agar serbuk
• 500 ml air
• 120 gm gula
• 200 ml susu cair
• 3 sudu besar tepung kastard
• 1 sudu teh coffee emulco
• secubit garam

Cara-cara :

1. Satukan air dan serbuk agar2 ke dalam periuk dan masak hingga serbuk agar2 larut.
2. Masukkan gula , susu cair dan tepung kastard yang dilarutkan dengan sedikit air, coffee emulco dan garam.
3. Masak hingga adunan mendidih dengan api sederhana. Sentiasa kacau supaya tidak berketul.
4. Tuang ke atas permukaan puding roti
5. Sejukkan selama 2-3 jam sebelum di keluarkan dari loyang.

Sos Kastard

• 400 ml susu cair / susu sejat
• 100 ml air
• 50 gm gula pasir
• secubit garam
• 1 sudu teh esen vanila
• 3 sudu besar tepung kastard
• pewarna kuning jika suka

1. Satukan semua bahan, whisk dan tapis ke dalam periuk.
2. Masak dengan api sederhana, sentiasa di kacau dengan whisk sehingga sos hampir pekat.
3. Tutup api dan tuang ke dalam bekas.
4. Tutup dengan plastik wrap supaya permukaanya tidak kering dan biarkan sejuk.
5. Puding bertambah enak di makan bersama sos.
6. Puding Roti Pisang Berkrim / Creamy Banana Bread Pudding

RECIPE SOURCE: Citarasawan

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DEATH BY CHOCOLATE CUPCAKES

Resipi yang hebat, chocolate yang kaya dengan chocolate berintikan chocolate ganache dan dihias bersama chocolate buttercream. Tektur kek yang lembut dan moist. Bagi yang meminati chocolate cupcakes this is the one for you....seriously sedap.

Death By Chocolate Cupcake

Yield: - lebih kurang 12 cupcakes

Ini memang keeper, rich chocolate cake dengan ganache filling dan chocolate buttercream

• 105 grams (3/4 cup) plain flour
• 20 grams (1/4 cup) cocoa powder
• 20 grams (1/4 cup) dutch processed cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (100 grams) caster sugar
• 1/4 cup (45 grams) brown sugar
• 2 large eggs
• 115 grams (1/2 cup or 1 stick) unsalted butter
• 1 teaspoon vanilla extract
• 120 ml (1/2 cup) buttermilk

Chocolate ganache

• 75 grams (1/2 cup) good quality dark chocolate, chopped
• 120 ml (1/2 cup)  thickened or heavy cream

Chocolate buttercream

• 115 grams (1/2 cup or 1 stick) unsalted butter, softened
• 375 grams (3 cups) icing or powdered sugar
• 20 grams (1/4 cup) dutch processed cocoa
• 3 tablespoons milk
• Chocolate sprinkles, to decorate

1. Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with patty cases.
2. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars.
3. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. 
4. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.

Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.

Next make the chocolate ganache. Finely chop the dark chocolate and place into a bowl. In a small saucepan, warm the cream on a medium-low until it is slightly bubbling but before it is boiling. Pour the warm cream over the chocolate, cover with a plate and leave it for 3-4 minutes. Gently whisk the mixture until it becomes smooth. Refrigerate the chocolate ganache for 15 minutes or so until it thickens slightly. When it reaches your desired consistency, fill each cupcake with a teaspoon of ganache. You could use a syringe to do this or poke a hole in the cake with a chopstick and spoon it in using a teaspoon.

To make the chocolate frosting, add the butter to a large mixing bowl and beat with an electric mixer until creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the cocoa powder and continue to beat. Continue to add a tablespoon of milk if needed. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip. Sprinkle each cupcake with chocolate sprinkles.

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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.

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