I've finally decided the confinement food menu that I'm gonna order from Peiling and faxed over to them already. In the first 14 days, I'm only ordering 1 meat, 1 vege, 1 soup, 1 brown & 1 white rice (enough for lunch & dinner), plus delivery fees, it cost close to RM700. If the quality of food & service are good, I will then order for another 14 days but might slightly change the combination of menu.
Based on my estimation, this whole confinement food catering will cost me around RM1500 for 28 days and on top of that, I'll still need to buy some herbs like Dong Guai, Dong Chung Chou, Pao Sum etc & Kampung Chicken & liquor to make double- boiled herbal soup from 14th day onwards. Not forgetting also the Red Dates, Dong Sum & Kei Zhi to prepare the daily herbal tea to drink.
Well if I can work within a budget of 2 - 2.5k, it is still cheaper than getting a confinement lady isn't it? In my last confinement where my aunty was helping me day care, I've also spent nearly 2k on just buying the raw food, herbs & wine so to me I still think DIY it this time can save me a bomb.
Ayam Kunyit Recipe
Marinate and leave aside
-Half a chicken (debone and cut up the chicken meat into pieces)
-1 teaspoon turmeric powder
-1 teaspoon light soya sauce
-1 teaspoon oyster sauce
-1 to 2 teaspoon home made cilli (its actually blended cili padi)
(Above is just an estimate. In practice its season to taste)
1/2 big onion, sliced
1 clove garlic, roughtly chopped
1 small lemongrass, slices
4 kaffir lime leaves, finely sliced
1/4 carrot, julienned
4 long grean bean
1 teaspoon light soya sauce
1 teaspoon oyster sauce
1-2 teaspoon home made cilli (its actually blended cili padi)
After marinating the chicken. Heat up a frying pan with about a tablespoon of cooking oil.
When the pan is heated well, fry the sliced onion, garlic, lemongrass. When it soften, add in the marinated chicken and stir, until chicken is cooked. Add in carrots, bean and finely sliced lime leaves. Serve with warm rice.
MIE AYAM BAKSO
1 ons jamur merang dipotong menurut selera
1 ons ayam fillet dipotong menurut selera
1 sendok makan minyak wijen
Kecap asin
1 sendok teh merica
Minyak sayur untuk menumis
Bawang bombay dicincang
Bawang putih dicincang
Jahe seruas jari
Kecap manis secukupnya
Tepung maizena
CARA MEMBUATNYA :
1. Mengolah bahan :
- Bawang bombay dan bawang putih ditumis sampai harum
- Masukan ayam
- Setelah setengah matang masukan jamur dan jahe diamkan selama 10 menit
- Tambahkan dengan minyak wijen dan kecap asin serta kecap manis tambahkan air biarkan sampai matang
- Terakhir masukan tepung maizena agar sedikit kental.
2. Membuat Bakso :
- Cincang daging has 500 gr
- Campur daging yang telah dicincang dengan bawang putih yang telah dihaluskan
- Tambahkan sedikit merica
- Buat bulatan masukkan kedalam air mendidih biarkan sampai mengembang
- Angkat lalu tiriskan demikian selajutnya sampai adonan habis
CARA MENGHIDANGKAN :
Masukkan ke mangkuk mie ayam telah direbus
Tambahkan daun bawang, bawang goreng, seledri diatasnya
Kemudian taruh tumisan ayam
Tuang kuah bersama bakso
Hidangkan dengan saus dan sambal
Resep Mi Bakso Kuah Miso
Bahan-bahan:
Bahan:
Bahan:
- 500 g mi lidi/hokian segar
- 100 g sawi hijau, potong-potong, blansir
- 8 butir bakso sapi super, kerat menyilang permukaannya
- 2 sdm bawang merah goreng
Kuah:
- 1 sdm minyak sayur
- 1 siung bawang putih, cincang halus
- 750 ml kaldu sapi
- 1 sdm miso kuning
Haluskan:
- 2 butir bawang merah
- 1 siung bawang putih
- 1 sdt merica butiran
- 1 sdt garam
Petunjuk
Cara membuat:
Cara membuat:
- Kuah: Tumis bawang putih hingga kuning. Angkat.
- Tuang ke dalam kaldu, tambahkan miso, didihkan.
- Masukkan bakso, didihkan hingga mekar. Angkat.
- Penyajian: Taruh mi dan sawi di mangkuk saji.
- Tuangi kaldu panas.
- Taburi dengan bawang merah goreng.
- Sajikan panas.
Resep Mi Ayam Bangka
Bahan:
1 kg mi telur basah/segar, siap beli
Topping:
150 g sawi hijau, potong 3 cm, rebus sebentar
150 g tauge besar, bersihkan
Ayam Tumis:
2 sdm minyak sayur
1/2 sdt minyak wijen
2 siung bawang putih, cincang halus
250 g daging ayam, potong kecil
100 g jamur merang, potong kecil
2 sdm saus tiram
2 sdm kecap asin
1 sdm kecap manis
1/2 sdt merica bubuk
1 sdt garam
150 ml air
Pelengkap:
kaldu ayam
bawang merah goreng
daun bawang iris halus
Cara membuat:
Didihkan air secukupnya, rebus mi hingga mengapung. Angkat dan tiriskan.
Taruh sedikit minyak sayur atau minyak ayam dan kecap asin dalam mangkuk.
Masukkan mi panas, aduk-aduk hingga rata.
Ayam Tumis:
Tumis bawang putih hingga wangi.
Masukkan ayam, aduk hingga kaku.
Masukkan jamur, aduk hingga layu.
Tambahkan bumbu dan air. Masak hingga mendidih dan agak kering. Angkat.
Bagi mi menjadi 5 bagian.
Beri masing-masing tauge, sawi, ayam tumis dan taburi bawang merah goreng dan daun bawang iris.
Sajikan panas dengan kaldu ayam.
Untuk 5 orang
Kung Po Chicken.
Kung Po Chicken.
Ingredients
- 300 grammes chicken breast (cut into cubes / bite sizes)
- 2 medium sized onions (quartered)
- 10 to 15 pieces of dried chilli (washed and pre-soaked for 15 minutes prior to cooking)
- 20 to 30 pieces of cashew nuts
- 1 1/2 cups of cooking oil (preferably palm oil)
- 1/2 cup (70 to 100 ml) warm water
- 2 tablespoons of chinese cooking wine
- 1 1/2 tablespoons of light soya sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper powder
- 1 teaspoon of sesame oil
- 1 1/2 tablespoons of corn flour
- 1 1/2 tablespoons of dark soya sauce
- 1 1/2 teaspoons of sugar
- A pinch of salt
- 1 teaspoon of chinese cooking wine
Marinade chicken cubes for at least 1 hour.
Heat oil in wok on high. Fry chicken cubes till golden brown. Remove from oil and place aside.
Remove cooking oil from wok leaving about 1 tablespoon in the wok. Add onions and dried chillis and stir-fry for 30 seconds to bring out the aroma.(If you wish to add capsicums which are cut into cube sizes, add them at this stage) Add pre-fried chicken cubes and cashew nuts and stir well for a minute.
Add seasoning and 1/2 cup water and close lid. Stir occasionally till water / gravy reduced by half.
Serve hot with plain white rice.
Fish Ball Bee Hoon Soup
This is my recipe for Fish Ball Bee Hoon Soup. Serves 4 people.
Ingredients
- 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
- 15 to 20 fish balls
- 100 grammes of pork tenderloin (sliced thinly) (optional)
- 200 grammes of choy sum (chinese mustard leaves) (washed and cut into 6 cm lengths)
- 5 to 8 shallots (sliced thinly)
- 100 grammes of ikan bilis (dried anchovies)
- a pinch of salted chinese vegetables (tung chai)
- 3 tablespoons of palm oil
- 1.25 litres or 5 soup bowls of water
- 2 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
- 2 tablespoons of light soya sauce
- Salt to taste
- 1/2 teaspoon of MSG (optional)
Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.
Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.
With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.
Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.
Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving
Japanese Tofu with Minced Pork
This is my recipe for Japanese Tofu with Minced Pork
Ingredients
- 2 to 3 tubes of Japanese Tofu (see cooking method below)
- 50 – 100 grammes minced pork
- 3 cloves garlic (chopped finely)
- Sliced carrots (amount up to you)
- 3 to 5 pieces of chinese dried mushrooms (pre-soaked and cut into small pieces)
- Corn starch (mix 1 tablespoon corn flour with 5 tablespoons water)
- 2 tablespoons of Corn flour
- 100 ml warm water
- Sufficient oil for deep frying (palm oil preferred)
Marinade (for minced pork)
- 2 teaspoons light soya sauce
- 1/2 teaspoon fish sauce
- a few dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning
- 1/2 tablespoon or more of dark soya sauce
- 1 heaped teaspoon of oyster sauce
- Salt and white pepper powder to taste
Method
To prepare tofu, cut across the tofu tube. Gently push the tofu out of the tube from the closed end. Cut tofu across at not more than 2 cm thick. Dust the tofu lightly with corn flour.
Heat oil in wok. Deep fry the tofu till golden brown, remove and set aside on paper towel to absorb excess oil. Place fried tofu on a serving plate.
Remove oil from wok leaving about 2 tablespoons in it. Add mushrooms and stir fry for 1 minute or longer till aromatic. Add minced pork and stir well. When minced pork is half-cooked, add carrots. Continue to stir fry till minced pork cooked / seared on the outside. Add seasoning followed by warm water and allow to boil for 1 minute.
Thicken gravy to your liking using a teaspoon of corn starch at a time. Pour gravy over the tofu and serve hot with steamed white rice.
Banana cake recipe (no butter)
Ingredients
3 - 5 over ripe bananas
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla
Whip the banana's for about 5 minutes. Then add eggs and vanilla
Combine next five dry ingredients in a bowl, then add to the banana mixture.
Pour the batter in a greased and floured pan. Any size will do. This mixture will also fit nicely into 2 loaf pans.
Bake at 350 F for 40 minutes, and then check with a clean dry knife. If it comes out clean it's done. If not give it another 10 minutes and check again.
Icing:
I use a coffee flavoured icing for this cake. It might sound wierd, but it's really delicious.
1 cup of confectioners sugar
Drizzel in some coffee a little at a time and mix until you have the consistency you want, and then ice the cake!
3 - 5 over ripe bananas
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla
Whip the banana's for about 5 minutes. Then add eggs and vanilla
Combine next five dry ingredients in a bowl, then add to the banana mixture.
Pour the batter in a greased and floured pan. Any size will do. This mixture will also fit nicely into 2 loaf pans.
Bake at 350 F for 40 minutes, and then check with a clean dry knife. If it comes out clean it's done. If not give it another 10 minutes and check again.
Icing:
I use a coffee flavoured icing for this cake. It might sound wierd, but it's really delicious.
1 cup of confectioners sugar
Drizzel in some coffee a little at a time and mix until you have the consistency you want, and then ice the cake!
BROWNIES
bahan:
4 butir telur
2 cup gula pasir (untuk yg gak suka manis, biasanya aku kurangin jadi 1 1/2 atau 1 3/4)
1 cup minyak goreng (pake minyak tidak jenuh supaya sehat. i.e. minyak canola, minya kedelai, etc. Tapi pake minyak goreng biasa juga gpp kok)3/4 cup bubuk coklat
1 1/2 cup tepung terigu
1 sdt garam
2 sdt vanili
cincangan kacang tanah
cara membuat:
- Telur dikocok sampai mengembang.
- Masukkan gula sambil dikocok terus. Masukkan bahan-bahan lainnya, aduk perlahan-lahan sampai tercampur.
- Olesi loyang dengan mentega, panaskan oven 160 derajat celcius.
- Tuang adonan ke loyang, panggang� 35 menit. Test dengan tusuk gigi/lidi yang bersih.
- Dinginkan sebelum dikeluarkan dari loyang dan dipotong-potong. Demikian resep aslinya. Aku suka tambahin coklat chips kurang lebih 1/4 sampai 1/2 cup untuk yang suka dalemnya moist dan pekat. Kalo ditambahin coklat chips, loyang sebaiknya di alasi kertas kue supaya coklat chipsnya gak nempel dan hangus di loyang.Happy baking! (I have no secret anymore..)
HTH,Riana
Low Fat Baking Subsitutions
Cookie recipes don’t fare as well with substitutions, unfortunately, but you can try substituting a little bit of fruit puree for butter (and up to half) and see how you like it. Plain non-fat yogurt can be used to substitute for sour cream in baking and cooking with no discernible difference.
Other low-fat substitutions:
•1 cup whole milk = 1 cup skim milk
•1 cup buttermilk = 1 Tbsp vinegar OR 1 Tbsp lemon juice + enough skim milk to make 1 cup
•1 cup heavy cream = 1 cup evaporated skim milk OR 1/2 cup low-fat yogurt + 1/2 cup low-fat cottage cheese
•1 cup sour cream = 1 can chilled evaporated skim milk whipped with 1 tsp lemon juice OR 1 cup low- or non-fat yogurt
•1 cup cream cheese = 4 Tbsp margarine + 1 cup dry low-fat cottage cheese (+ a little skim milk if needed)
•1 cup butter or oil = 2/3 cup applesauce or other puree
•1 egg = 2 egg whites
Do you have any tips for low-fat baking?
Other low-fat substitutions:
•1 cup whole milk = 1 cup skim milk
•1 cup buttermilk = 1 Tbsp vinegar OR 1 Tbsp lemon juice + enough skim milk to make 1 cup
•1 cup heavy cream = 1 cup evaporated skim milk OR 1/2 cup low-fat yogurt + 1/2 cup low-fat cottage cheese
•1 cup sour cream = 1 can chilled evaporated skim milk whipped with 1 tsp lemon juice OR 1 cup low- or non-fat yogurt
•1 cup cream cheese = 4 Tbsp margarine + 1 cup dry low-fat cottage cheese (+ a little skim milk if needed)
•1 cup butter or oil = 2/3 cup applesauce or other puree
•1 egg = 2 egg whites
Do you have any tips for low-fat baking?
Coffee Buttercream
100g soft unsalted butter
1 1/2 cups icing sugar, sifted
1 tsp vanilla
1 tbsp milk
1 tsp instant coffee powder dissolved with 1 tbsp hot water
Beat butter until light and creamy. Add 1 cup of icing sugar, beat into butter, and then add the rest.
Add vanilla and milk. Beat until combined.
Add dissolved coffee to the butter. This will look curdled so put your beater/mixer on high and beat until well combined.
Frost cake using prepared buttercream. Enjoy!
1 1/2 cups icing sugar, sifted
1 tsp vanilla
1 tbsp milk
1 tsp instant coffee powder dissolved with 1 tbsp hot water
Beat butter until light and creamy. Add 1 cup of icing sugar, beat into butter, and then add the rest.
Add vanilla and milk. Beat until combined.
Add dissolved coffee to the butter. This will look curdled so put your beater/mixer on high and beat until well combined.
Frost cake using prepared buttercream. Enjoy!
Bahan-bahan kue kopinya:
150 gr butter (diamkan pada suhu ruang)
75 gr gula pasir
3 butir telur
50 ml susu
130 gr terigu
2 sdt baking powder
2 sdt kakao bubuk
1/2 sdt vanili ekstrak
Cara membuat:
1. Kocok butter dan gula sampai halus.
2. Masukkan telur satu persatu sambil dikocok.Kemudian tuangkan susu kedalamnya
3. Masukkan vanili lalu terigu,aduk rata.
4. Ambil 1/3 adonan dan tuangkan kakao bubuk,aduk rata sisihkan.
5. Siapkan loyang loaf,alasi kertas roti.
6. Masukkan adonan putih,lalu kemudian adonan coklat dan terakhir adonan putih.
7. Dengan spatula tarik ujung adonan satu keujung lainnya,seperti garis tengah memanjang.
8. Panggang dengan suhu 170°C kurleb 45 menit
9. Setelah kue matang,dinginkan baru deh dipotong-potong.
EGGLESS chocolate cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt 1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar (cuka)
Preparation:
Preheat oven to 375°F (190°C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in — immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or (aku tambahin kacang cincang)
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt 1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar (cuka)
Preparation:
Preheat oven to 375°F (190°C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in — immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or (aku tambahin kacang cincang)
resep cupcake wenak
Bahan:
120 gr mentega
½ sdt vanili
250 gr gula pasir ( aku pakai 170 gr aja)
2 btr telur
200 gr tepung terigu
1 sdt Baking powder
150 ml susu segar ( aku pakai 50 ml susu cap enak, di cairkan dgn air 100 ml)
Cara membuat:
- Panaskan oven
- siapkan kertas cupcake dan cetakannya.
- kocok mentega, gula, vanili hingga mengembang dan pucat, masukkan
telur, kocok lagi hingga tercampur rata dan mengembang.
(aku pernah buat sekali by accidentally, mentega, gula, vanili en telur kemasukin jadi satu di wadah, ya udah aku kocok aja semuanya sampai mengembang..en sukurnya jadi jg lo..)
- Masukkan tepung dan susu secara bergantian, sambil diaduk hingga
rata.
- Oven hingga matang (lk. 30 menit untuk loyang bulat gating 20cm)
- Angkat, dinginkan.
- bisa dihias dengan butter cream, ato gula bubuk halus
120 gr mentega
½ sdt vanili
250 gr gula pasir ( aku pakai 170 gr aja)
2 btr telur
200 gr tepung terigu
1 sdt Baking powder
150 ml susu segar ( aku pakai 50 ml susu cap enak, di cairkan dgn air 100 ml)
Cara membuat:
- Panaskan oven
- siapkan kertas cupcake dan cetakannya.
- kocok mentega, gula, vanili hingga mengembang dan pucat, masukkan
telur, kocok lagi hingga tercampur rata dan mengembang.
(aku pernah buat sekali by accidentally, mentega, gula, vanili en telur kemasukin jadi satu di wadah, ya udah aku kocok aja semuanya sampai mengembang..en sukurnya jadi jg lo..)
- Masukkan tepung dan susu secara bergantian, sambil diaduk hingga
rata.
- Oven hingga matang (lk. 30 menit untuk loyang bulat gating 20cm)
- Angkat, dinginkan.
- bisa dihias dengan butter cream, ato gula bubuk halus
beijing beef sweet sour
Ingredients:
1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying)
Marinade-
1 egg
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
Sauce-
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crush chili pepper
2 teaspoons cornstarch
Vegetables-
1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)
Step 1: Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
Step 2: While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
Step 3: When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
Step 4: Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
Step 5: Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying)
Marinade-
1 egg
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
Sauce-
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crush chili pepper
2 teaspoons cornstarch
Vegetables-
1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)
Step 1: Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
Step 2: While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
Step 3: When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
Step 4: Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
Step 5: Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
Jam Roll
Ingredients:
4 eggs
250g sugar (lessen if you want)
125g flour
1 tsp baking powder
1/2 tsp salt
3 tbsp melted butter
Icing sugar for dusting
125ml strawberry or raspberry jam
Method:
1. Preheat oven to 180 deg celcius.
2. Beat eggs until bright yellow and thick. Gradually stir in sugar. Sift flour, baking powder and salt, then fold into the egg mixture.
3. Scoop one cup of the egg-flour mixture and fold into the butter. Fold back into the egg-flour mixture.
4. Pour into a baking tray lined with waxed paper.Bake for 20 mins.
5. When cooled, spread jam on the top of the sponge cake and roll tightly. Cut into thin slices and serve.
marble cake (+milk)
Ingredients
116g butter,softened
116g sugar
100g eggs, beaten
100g flour
3g baking powder
a pinch of salt
15g milk
Method
1. Pre-heat oven to 170 degree celcius.
2. Beat butter at medium speed till creamy, add sugar & beat till light and fluffy.
3. Add eggs one small portion at a time, whisk well after each addition.
4. Gently fold in sieved flour, baking powder & salt, in 3 batches, alternating with 2 batches of milk.
5. Pick up a scoop of the mixture and gently fold in sieved cocoa powder and the milk. Place both mixture alternative into baking tray, then use a wooden pick to creat swirls in the mixture.
6. Bake at 170 deg celcius for 20 mins or until the top is golden.
116g butter,softened
116g sugar
100g eggs, beaten
100g flour
3g baking powder
a pinch of salt
15g milk
Method
1. Pre-heat oven to 170 degree celcius.
2. Beat butter at medium speed till creamy, add sugar & beat till light and fluffy.
3. Add eggs one small portion at a time, whisk well after each addition.
4. Gently fold in sieved flour, baking powder & salt, in 3 batches, alternating with 2 batches of milk.
5. Pick up a scoop of the mixture and gently fold in sieved cocoa powder and the milk. Place both mixture alternative into baking tray, then use a wooden pick to creat swirls in the mixture.
6. Bake at 170 deg celcius for 20 mins or until the top is golden.
cupcake cheese
Ingredients
225g unsalted butter, softened
225g caster sugar (I lessened this to 100g)
225g self-raising flour
1 tsp baking powder (I omit this)
4 eggs, at room temperature
1 tsp vanilla extract
50g cheese
Method
1. Preheat oven to 175 deg celcius. Line muffin tins with paper cases.
2. Cream butter & sugar until fluffy.
3. Add eggs, one at a time.
4. Add vanilla extract and mix quickly.
5. Add flour slowly.
6. Stir in the cheese.
7. Fill the muffin tins 3/4 of the way up with batter and bake for 20 mins or until skewer comes out clean.
8. Transfer to cooling rack
bread pudding
Hubby has been asking me to make his Bread Pudding for sometime but I keep on delaying his request. Just aint got the mood to cook these few days. Been 'tired', 'lazy' and most of the times, we are out somewhere during the weekends, hence, no chance for me to whip his request dessert.
But today, I manage to put some time aside to make this for him. And oh boy, how he loves it to bits. This round, I didnt try William Sonoma's recipe but just one that I did out of my own guts feeling. Made some custard sauce too to go with it but I didnt get to snap it, duh. Oh well, here's the recipe.
Ingredients500ml of fresh milk8-10 pieces of bread (tear into smaller pcs)1 tspn of vanilla essence2 eggsHandful of black raisins3 tbsp caster sugar2 spoon of softened butterMethod1. Soak breads into fresh milk and leave it for a while2. Mix eggs, butter, sugar, and vanilla essence. Beat gently.3. Add in raisins to the egg mixture. Pour this mixture into the soaked bread and mix.4. Placed the mixture into a casserole dish, sprinkle more raisins and top with some small cuts of butter.5. Baked at 160 deg celcius for 30 mins.6. Serve hot or cold.
But today, I manage to put some time aside to make this for him. And oh boy, how he loves it to bits. This round, I didnt try William Sonoma's recipe but just one that I did out of my own guts feeling. Made some custard sauce too to go with it but I didnt get to snap it, duh. Oh well, here's the recipe.
Ingredients500ml of fresh milk8-10 pieces of bread (tear into smaller pcs)1 tspn of vanilla essence2 eggsHandful of black raisins3 tbsp caster sugar2 spoon of softened butterMethod1. Soak breads into fresh milk and leave it for a while2. Mix eggs, butter, sugar, and vanilla essence. Beat gently.3. Add in raisins to the egg mixture. Pour this mixture into the soaked bread and mix.4. Placed the mixture into a casserole dish, sprinkle more raisins and top with some small cuts of butter.5. Baked at 160 deg celcius for 30 mins.6. Serve hot or cold.
bubble
Brown Buble (untuk Bubble Tea)
January 26, 2006
Penasaran gimana bikin bola-bola yang ada di bubble tea? coba yg satu ini
(sumber : nova)
Bahan:100 gr tepung sagu5 tetes pewarna cokelat20 ml air500 ml air untuk merebusCara membuat:
Campur tepung sagu dengan pewarna cokelat, aduk rata.
Tuang air sesendok demi sesendok ke dalam adonan tepung, aduk rata.
Panaskan air hingga mendidih, lalu ambil sedikit adonan, pulung sebesar kelereng, masukkan dalam rebusan air, lakukan hingga adonan habis.
Rebus adonan, tunggu sampai mengapung dan berwarna cokelat bening,angkat, masukkan dalam air dingin.
Sajikan bubble dengan milk shake atau pop ice
January 26, 2006
Penasaran gimana bikin bola-bola yang ada di bubble tea? coba yg satu ini
(sumber : nova)
Bahan:100 gr tepung sagu5 tetes pewarna cokelat20 ml air500 ml air untuk merebusCara membuat:
Campur tepung sagu dengan pewarna cokelat, aduk rata.
Tuang air sesendok demi sesendok ke dalam adonan tepung, aduk rata.
Panaskan air hingga mendidih, lalu ambil sedikit adonan, pulung sebesar kelereng, masukkan dalam rebusan air, lakukan hingga adonan habis.
Rebus adonan, tunggu sampai mengapung dan berwarna cokelat bening,angkat, masukkan dalam air dingin.
Sajikan bubble dengan milk shake atau pop ice
ice capucino
Bahan :100 gram kopi250 ml airgula pasir secukupnya200 ml krim kentalkrim hias semprot secukupnyaes batu
Cara membuat :
Didihkan air, buat kopi tubruk yang pekat dan saring.
Siapkan blender, isi dengan kopi krim kental, gula dan es batu dan blender hingga berbuih, tuangkan kedalam gelas, hias dengan krim hias semprot.
Sajikan dingin.
Cara membuat :
Didihkan air, buat kopi tubruk yang pekat dan saring.
Siapkan blender, isi dengan kopi krim kental, gula dan es batu dan blender hingga berbuih, tuangkan kedalam gelas, hias dengan krim hias semprot.
Sajikan dingin.
beef stroganoff . another
Ingredients:400 gr beef fillet -- cut into strips2 tbsp plain flour1 onion -- thinly chopped2 cloves garlic -- crushed250 gr Swiss brown mushrooms -- sliced (I used button mushrooms)500 gr butter (I used vegetable based butter)50 ml Brandy (I used Rum)3/4 cup sour cream2 tbsp tomato paste1 cup beef stock (I omit it and used sugar instead)SaltGroundly fresh black pepperParsley for garnish
Directions:Dust beef strips with flour, shaking off any excess. Melt half the butter and cook meat in small batch for 1-2 minutes or until seared all over. Set asideAdd the remaining butter to the pan and cook garlic, onion with medium flame for 2-3 minutes or until soft. Add the mushrooms and cook for 2-3 minutes. Pour in the Brandy or Rum and simmer until nearly all of the liquid has evaporated then stir in the beef stock (if use) and tomato paste. Cook for 5 minutes to reduce the liquid slightlyReturn the beef strips to the pan and stir in the sour cream. Simmer for 1 minute or until the sauce thicken slightly. Season to taste with salt, freshly ground black pepper and sugar. Garnish with the parsley and serve immediately with fettucine or steamed rice
Directions:Dust beef strips with flour, shaking off any excess. Melt half the butter and cook meat in small batch for 1-2 minutes or until seared all over. Set asideAdd the remaining butter to the pan and cook garlic, onion with medium flame for 2-3 minutes or until soft. Add the mushrooms and cook for 2-3 minutes. Pour in the Brandy or Rum and simmer until nearly all of the liquid has evaporated then stir in the beef stock (if use) and tomato paste. Cook for 5 minutes to reduce the liquid slightlyReturn the beef strips to the pan and stir in the sour cream. Simmer for 1 minute or until the sauce thicken slightly. Season to taste with salt, freshly ground black pepper and sugar. Garnish with the parsley and serve immediately with fettucine or steamed rice
tom yam gong
Ingredients:500 gr shrimps1,5 l waterCilantro/coriander -- get the roots, set aside2 lemongrass -- cut in 3cms4-5 cm galangal root -- thinly slicedBird's eye chilies -- sliced4 kaffir lime leaves2 tbsp vegetable oilLime or lemon juiceFish sauceSalt, sugar to season
Directions:Peel the shrimps and keep only the tails. Keep aside the shrimp shells. De-vein and rinse under cold running water. Set asideHeat the vegetable oil in a small pan, cook shrimp shells and coriander roots until the shells changing its color to red. Add the water and cook again for 5 minutes. Sieve the shrimp broth into another pan. Add kaffir lime leaves, sliced lemon grass, sliced galangal root, sliced bird's eye chilies. Cook and simmer for 10 minutes then take out the spice ingredients. Put the shrimps into the broth, season well with fish sauce, salt and sugar and cook until the shrimps are setIn each serving bowl, give fish sauce, lime or lemon juice and sliced bird's eye chilies (if desired) then ladle the soup. Serve warm and garnish with sliced cilantro/coriander leaves
Directions:Peel the shrimps and keep only the tails. Keep aside the shrimp shells. De-vein and rinse under cold running water. Set asideHeat the vegetable oil in a small pan, cook shrimp shells and coriander roots until the shells changing its color to red. Add the water and cook again for 5 minutes. Sieve the shrimp broth into another pan. Add kaffir lime leaves, sliced lemon grass, sliced galangal root, sliced bird's eye chilies. Cook and simmer for 10 minutes then take out the spice ingredients. Put the shrimps into the broth, season well with fish sauce, salt and sugar and cook until the shrimps are setIn each serving bowl, give fish sauce, lime or lemon juice and sliced bird's eye chilies (if desired) then ladle the soup. Serve warm and garnish with sliced cilantro/coriander leaves
krengsengan daging
Ingredients:500 gr beef -- cubed3 red chilies -- seeded, sliced2 tbsp Indonesian sweet soy sauce1 tbsp shrimp powder300 ml waterSalt to seasonVegetable oil for sauteingGrind Paste1 onion3 cloves garlic1 tsp pepper corns3 bird's eye chilies -- seeded
Directions:Marinate cubed beef with Indonesian sweet soy sauce and shrimp powder for at least 30 minutesSaute all ingredients of Grind Paste then in a food processor or in hand blender, process all ingredients into a pasteHeat the vegetable oil, saute the Grind Paste until fragrant. Put marinated beef, add water, season and stir well then cover. Cook until the water is almost absorbed. Uncover and stir occasionally and cook again until the beef is tender. When the meat not tender yet, add more water. Put sliced red chilies, stir well and remove from heat. Serve warm immediately
luncheon meat vege
Ingredients:2 cans of luncheon meat -- cut the meat into small cubesGreen beans -- sliced5 cloves of garlic -- thinly chopped5 cloves of small red onion -- thinly choppedBird's eye chili or chili paddy (as your desire)-- thinly chopped4 cm galangal (I used 1,5 tsp galangal powder)4 lime leaves1/2 of lime2 tbsp fish sauceSugarOil for sauteing
Directions:Heat the oil, saute garlic, onion and chili until fragrant. Add galangal, lime leaves, fish sauce and drizzle lime juice. Stir it wellAdd sliced green beans, combine well. Season well with salt and sugar. Add the luncheon meat, cook and stir for some minutes. Serve warm with steam rice
japanese vege
Ingredients:2 carrots -- slicedGreen beans -- slicedRed paprika -- thickly slicedDried Shiitake mushroomsSesame oilSoy saucePepper, sugar to seasonDirections:Steeping dried shiitake mushrooms in warm water for 30 minutes then halvedHeat the sesame oil, add the mushrooms, sliced vegetables, soy sauce. Season well and stir fry for some minutes. Remove from heat, serve immediately with steamed rice
semur
Ingredients:200 gr minced beef meat300 ml water2 tbsp Indonesian sweet soy sauce2 carrots -- sliced1 tomato -- slicedSalt, pepper and fresh grated nutmeg to seasonVegetable oil
To grind:1 big onion4 cloves garlic
Directions:Combine the minced meat with salt, pepper, grated nutmeg and roll to make some ballsHeat the vegetable oil. Sauté the grind spice until fragrant. Add the meat balls and cook through over low heat. Add the sweet soy sauce and water, season well with salt, pepper and fresh grated nutmeg. Add sliced carrots and tomatoes, cook again until the sauce is thickened
sweet sour pork
Ingredients:
300g Pork, cubed
300g Pork, cubed
Marinade:
1 teaspoon Sugar
1 teaspoon Sesame Seed Oil
1/2 teaspoon Salt
1 Egg White
1 tablespoon Cornflour
1/2 tablespoon Rice flour
1 teaspoon Sugar
1 teaspoon Sesame Seed Oil
1/2 teaspoon Salt
1 Egg White
1 tablespoon Cornflour
1/2 tablespoon Rice flour
Sauce:
2 tablespoon Water
1 tablespoon Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Chinese Cooking Wine
1 teaspoon CornflourHow to do it:
2 tablespoon Water
1 tablespoon Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Chinese Cooking Wine
1 teaspoon CornflourHow to do it:
Marinate the pork in the marinade for at least 30 minutes.
Fry in oil till lightly brown.
Dish, drain and set aside.
Bring sauce to a simmer, stirring slowing.
When the sauce starts to thickens, add in the pork.
Stir constantly till the pork cubes are well coated with the sauce.
Dish and serve hot.
Fry in oil till lightly brown.
Dish, drain and set aside.
Bring sauce to a simmer, stirring slowing.
When the sauce starts to thickens, add in the pork.
Stir constantly till the pork cubes are well coated with the sauce.
Dish and serve hot.
baked cheesy mushroon pot
Ingredients:
1 clove Garlic, minced
1/3 tablespoon Oil
4 Shitake Mushroom, sliced
3 Button Mushroom, sliced
1 King Oyster Mushroom, sliced
1 Streaky Bacon, chopped into bits
1 slice Ham, chopped into bits.
1 slice Cheese (Kraft singles)
1 handful Mozzarella Cheese
1 tablespoon Parmesan CheeseHow to do it
1 clove Garlic, minced
1/3 tablespoon Oil
4 Shitake Mushroom, sliced
3 Button Mushroom, sliced
1 King Oyster Mushroom, sliced
1 Streaky Bacon, chopped into bits
1 slice Ham, chopped into bits.
1 slice Cheese (Kraft singles)
1 handful Mozzarella Cheese
1 tablespoon Parmesan CheeseHow to do it
Heat oil in wok.
Add bacon and garlic and cook till garlic is fragrant.
Add in ham and mushroom.
Stir fry till mushroom are 90% cooked.
Pour into a oven proof dish.
Tear the singles cheese and mix well with the mushroom.
Top mushroom with Mozzarella Cheese followed by Parmesan Cheese.
Bake at preheated oven at 190C for 12 minutes or till cheese melts and brown slightly.
Remove and serve.
Add bacon and garlic and cook till garlic is fragrant.
Add in ham and mushroom.
Stir fry till mushroom are 90% cooked.
Pour into a oven proof dish.
Tear the singles cheese and mix well with the mushroom.
Top mushroom with Mozzarella Cheese followed by Parmesan Cheese.
Bake at preheated oven at 190C for 12 minutes or till cheese melts and brown slightly.
Remove and serve.
Stir Fried Beef and Nectarines
- Stir Fried Beef and Nectarines
- 2 teaspoons soy sauce
- 1/4 teaspoon sugar
- 1 teaspoon cornstarch
- freshly ground black pepper
- 1 teaspoon + 1 tablespoon cooking oil
- 1 pound beef (top sirloin, flank, eye of round) cut into 1/8″ slices
- 1/2 red onion, sliced into thin wedges
- 1 clove garlic, finely minced
- 1 nectarine, cut into thin wedges or 1″ chunks
- 1 tablespoon oyster sauce
- In a bowl, combine the soy sauce, sugar, cornstarch, black pepper and the 1 teaspoon of cooking oil.
- Add the beef slices and mix to coat well. Let marinate 10 minutes at room temperature or up to overnight in the refrigerator.
- Heat a wok or large fry pan over high heat until a bead of water sizzles and evaporates upon contact.
- Add the remaining 1 tablespoon of cooking oil and swirl to coat.
- Add the beef slices to the wok in a single layer, laying out the slices all around the surface of the wok or pan.
- Fry 30 seconds, flip and fry another 30 seconds to 1 minute, depending on thickness of your steak, until just cooked through.
- Dish out, keeping as much sauce and oil in the wok as possible.
T - urn the heat to medium and add the red onions and the garlic.
- Fry for 1 minute.
- Add the nectarine slices and let those get nice and warm, about 1 minute.
- Add the beef back into the wok, add the oyster sauce and toss to coat.
Shrimp Fried Rice Recipe
Shrimp Fried Rice Recipe
Serves 4
- 8 ounces small uncooked shrimp, shelled and deveined
- 1/4 teaspoon salt (or 1/2 tsp kosher salt)
- freshly ground black pepper
- 1/2 teaspoon cornstarch
- 2 tablespoons cooking oil (divided)
- 3 eggs, beaten in a small bowl
- 2 stalks scallion or green onion, minced
- 4 cups previously cooked leftover rice, grains separated well
- 3/4 cup frozen carrots and peas, defrosted
- 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
- 1 teaspoon sesame oil
- In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature.
- Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.
- Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
- Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.
- Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan
- Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
Vietnamese Spring Rolls Recipe (Cha Gio)(Red Lantern Crisp Parcels)
2¾ ounces dried bean thread noodles (or mung bean noodles)
1¾ ounces dried mushroom strips, such as wood ear mushrooms or Chinese black fungus
½ pound ground pork
½ pound ground chicken
1 pound carrots, grated
½ onion, finely diced
1 tablespoon sugar
1 tablespoon salt
2 teaspoons fine white pepper
1 tablespoon Asian fish sauce
20 spring (egg) roll wrappers,
8½ inches square
Dipping fish sauce, for serving
1¾ ounces dried mushroom strips, such as wood ear mushrooms or Chinese black fungus
½ pound ground pork
½ pound ground chicken
1 pound carrots, grated
½ onion, finely diced
1 tablespoon sugar
1 tablespoon salt
2 teaspoons fine white pepper
1 tablespoon Asian fish sauce
20 spring (egg) roll wrappers,
8½ inches square
Dipping fish sauce, for serving
- Soak the noodles and mushroom strips separately in cold water for 20 minutes, then drain and drip dry in a colander.
- Cut the noodles into 1½-inch-long pieces, then combine with all of the filling ingredients in a large bowl and mix well.
- Cut the spring roll wrappers diagonally to form two triangles, then separate them into single sheets.
- Place a piece of wrapper on a plate with the base of the triangle facing you.
- Spoon about 1 tablespoon of the mixture onto the middle of the bottom edge of the wrapper and fold the two adjacent sides, one on top of the other into the center.
- Roll toward the apex to form a nice firm roll, and secure with a dab of flour mixed with some water. Repeat until you have filled all of the wrappers.
- When freshly rolled, the cha gio can be deep-fried in oil preheated to 350 degrees F or until a cube of bread dropped in the oil browns in 15 seconds.
- Alternatively, you can store them in the freezer and cook when needed.
- These can be cooked and eaten on their own, dipped in dipping fish sauce, or placed on top of a dressed vermicelli salad. At Red Lantern, we like to wrap the parcels in lettuce with herbs and serve with dipping fish sauce.
Note: Be sure you use the spring roll wrappers as soon as they thaw. - MAKES 40
Vietnamese Spring Rolls Dipping Sauce Recipe (Nuoc Mam Cham)
- 3 tablespoons Asian fish sauce3 tablespoons rice vinegar2 tablespoons sugar2 cloves garlic1 bird’s-eye chili2 tablespoons freshly squeezed lime juice
- Combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar in asaucepan and place over medium heat. Stir well and cook until just beforeboiling point is reached, then allow to cool. To serve, finely chop thegarlic and chile and stir in the lime juice. To liven it up, add pickledvegetables.
- MAKES 1 CUP
hainan ji fan
Bahan :AYAM :1. 4 bh paha ayam buang tulangnya2. 200 gr jamur merang3. 3 siung bwg putih4. 2 sdm oyster sauce5. 2 cm jahe keprak6. 1 sdt tepung sagu7. air secukupnya8. kecap ikan - garam - gula - kecap manis secukupnyaNASI :1. 700 gr beras cuci bersih2. 2 siung bwg putih3. air kaldu secukupnyaKALDU :1. tulang2 bekas paha ayam2. 2 siung bwg putih dan sedikit jahe3. airCara membuat :AYAM :1. tumis bawang putih sampai harum masukkan jahe2. masukkan ayam kemudian masukkan juga jamur3. tambahkan saus tiram - kecap manis - kecap ikan dan air secukupnya 4. setelah matang beri campuran tepung sagu dan air, campur ke-masakan hingga kakusisihkanKALDU :1. rebus sisa2 tulang ayam dengan api kecil2. tambahkan bawang putih keprek dan jahe NASI :1. tumis bawang putih2. masukkan beras aduk2 hinga tercampur tambahkan kaldu3. kemudian masukkan nasi tadi ke rice cooker, masak.4. setelah bunyi klik langsung diangkat nasinya dan aduk2 nasi hingga tercampur rataBerhubung Gw udah punya nasi yang satu rice cooker itu, akhirnya Gw tumis bawang putih dalam wajan dan masukkan kaldu dan nasi dengan perbandingan 1:2, lalu aduk-aduk rata dan tunggu sebentar sampai kaldu menyerap sempurnaNASI TIM:1. siapkan mangkuk2 untuk mengetim, isi mangkuk dengan ayam kemudian taruh nasi diatasnya padatkan, siram dengan air kaldu2. setelah itu kukus hingga matang benar (Gue gak kukus lagi karena semua bahan sudah matang)Penyajian :1. makan dengan kaldu yang diberi kerupuk kulit dan sambal rawit yang ditambahkan kecap ikan.
cheese muffin
Bahan-bahan:Makes 1 dozen muffins.1 3/4 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt2 tablespoons granulated sugar1 large egg1 cup milk1/4 cup butter or margarine, melted1/2 cup shredded cheddar cheeseCara Membuat:1. In a large bowl, combine flour, baking powder, salt, sugar, and shredded cheese ; mix well. Make a well in the center of the mixture.2. In another bowl, combine egg, milk, and melted butter; add to the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.3. Bake at 400°F (205°C) for 25 minutes.
spring roll
B. Isi:1. Daging/Ayam giling2. Wortel dicincang kecil.3. Bawang bombay dicincang kecil.4. Bawang putih dicincang halus.5. Garam secukupnya.6. Merica secukupnya.7. Kaldu bubuk rasa ayam atau daging, sesuai dengan bahan daging yang digunakan pada nomer satu secukupnya.8. Optional: lebih enak ditambahkan Chedar Cheese Parut.
japanese sponge cake
Ingredients :5 large eggs180 grams granulated sugar200 grams flour1 tbsp of orange zest50 ml whole milk50 ml orange juice4 tablespoons honey6 tablespoons oil (I used vegetable oil)1. Prepared a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven.2. In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.3. Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orang zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.4. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean.5. Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.
banana strawberry smoothies
Bahan:
500 ml susu
350 ml yoghurt tawar dingin
2 buah pisang ambon matang, potong dadu
Topping:
Stroberi segar, potong kecil
Cara membuat:
1. Masukkan susu, yoghurt, dan pisang ke dalam blender hingga rata, angkat.
2. Tuangkan ke dalam gelas saji.
3. Taburi topping, lalu sajikan segera.Untuk 4 porsi
500 ml susu
350 ml yoghurt tawar dingin
2 buah pisang ambon matang, potong dadu
Topping:
Stroberi segar, potong kecil
Cara membuat:
1. Masukkan susu, yoghurt, dan pisang ke dalam blender hingga rata, angkat.
2. Tuangkan ke dalam gelas saji.
3. Taburi topping, lalu sajikan segera.Untuk 4 porsi
Es Teh Tarik
Bahan:1 sdm teh hitam200 ml air panas20 ml susu kental manises batu secukupnya
Cara membuat:1. Campur teh dengan air panas, dinginkan, dan saring.2. Campur teh dingin, susu kental manis, dan es batu dalam shaker.3. Kocok hingga teh berbuih, masukkan dalam gelas saji. Sajikan.
Untuk 1 gelas
Cara membuat:1. Campur teh dengan air panas, dinginkan, dan saring.2. Campur teh dingin, susu kental manis, dan es batu dalam shaker.3. Kocok hingga teh berbuih, masukkan dalam gelas saji. Sajikan.
Untuk 1 gelas
coffee marble cake
Ingredients :
250 grm of butter
210 grm of sugar
5 eggs
50 ml of fresh milk
250 grms of flour
1 tsp of orange zest
1 tsp of baking powder
2 tbsp of instant coffee
1) Cream butter and sugar until light and fluffy.
Add in one egg at the time and continue beating until well combined.
2) Sift flour with baking powder.
Fold in 1/3 of the flour follow by 1/2 of the milk and continue to do so with all the milk and flour.
3) Prepared an 8" baking pan, lined with grease proof paper.
4) Divide the cake better into 2 portion. Add instant coffee to one portion and the other portion with orange zest.
5) Scoop the batter alternately into the baking pan until is all finish.
6) Bake in a 325 degree F oven for an hour or until the cake it done. Cool on wire rack before cutting into it.
caramel icing
Caramel icing (Optional but highly recommended. Cut recipe in half if you don't like lost of frosting.)
6 Tablespoons butter
3/4 cup brown sugar, packed (I prefer dark but light works fine)
6 Tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
Melt the butter in a saucepan.
Add the sugar and the milk. Bring to a boil and continue to boil for 1 minute (it's in bold because I often forget this part).
Remove from the heat, add the vanilla and gradually mix in the powdered sugar.
Let cool until slightly thickened and drizzle over cake.
If too much runs off the cake, wait a few minutes before drizzling again. If it hardens up too quickly, add some more milk to thin it out.
6 Tablespoons butter
3/4 cup brown sugar, packed (I prefer dark but light works fine)
6 Tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
Melt the butter in a saucepan.
Add the sugar and the milk. Bring to a boil and continue to boil for 1 minute (it's in bold because I often forget this part).
Remove from the heat, add the vanilla and gradually mix in the powdered sugar.
Let cool until slightly thickened and drizzle over cake.
If too much runs off the cake, wait a few minutes before drizzling again. If it hardens up too quickly, add some more milk to thin it out.
brown butter glaze
ingredients:
1/4 cup(s) unsalted butter
1 1/4 cup(s) sifted confectioners' sugar
1/4 teaspoon(s) salt
2 tablespoon(s) whole milk
1 teaspoon(s) lemon juice
Zest of 1 lemon
DIRECTIONS
Melt the butter over medium-low heat until golden brown. Whisk the sugar, salt, milk, lemon juice, and zest together. Add the melted butter in a stream while whisking until smooth.
TIPS & TECHNIQUES
Careful! Butter quickly burns.
1/4 cup(s) unsalted butter
1 1/4 cup(s) sifted confectioners' sugar
1/4 teaspoon(s) salt
2 tablespoon(s) whole milk
1 teaspoon(s) lemon juice
Zest of 1 lemon
DIRECTIONS
Melt the butter over medium-low heat until golden brown. Whisk the sugar, salt, milk, lemon juice, and zest together. Add the melted butter in a stream while whisking until smooth.
TIPS & TECHNIQUES
Careful! Butter quickly burns.
mi ayam jamur
a. Kaldu Sedap1. Air mendidih masukan (300-500 gram) tulang ayam. 2. Masukan 5 siung bawang butih ukuran besar keprak.3. Masukan 3 Panjang daun bawang (onion spring) potong kasar.4. Masukan Garam Merica secukupnya5. Rebus dalam api kecil selama lebih kurang 2-3 jam.b. Mie1. 1 bungkus (sesuai porsi hidangan) pure egg noddle seperti pada gambar, urai.2. Siapkan dua panci didihkan. Berikan 1 sdm minyak pada panci pertama, masukan mie pada panci pertama sampai empuk lalu tiriskan.3. Masukkan mie pada panci kedua, tiriskan kembali.4. Siapkan baskom berisi 5 sdm kecap asin, 1sdm merica dan 1sdm bubuk kaldu ayam (aduk rata). 5. Masukan mie ke dalam baskom tsb, balur rata dengan bumbu.c. Ayam Jamur Sedap1. Rendam 15 gram Jamur Hitam (Dried Black Fungus) dan 1 bungkus Jamur Payung (Dried Mushroom) Sebaiknya semalaman (disiapkan pada malam sebelumnya). Seperti pada foto.2. 1 buah bawang putih keprak dan cincang halus dan tumis, masukan 500 gram daging ayam cincang kecil, 5 sdm kecap asin, 2 sdm kecap manis, 2 sdm oyster sauce, 1 sdm minya wijen, garam dan merica secukupnya. Tumis sampai ayam matang.3. Masukkan jamur yang sudah ditiriskan, aduk rata dengan ayam tambahkan garam merica bila perlu.d. Pangsit Goreng (pendamping)1. Campur 300 gram Udang kupas cincang halus dan 200 gram ayam cincang halus.2. Campur dengan 1 butir telur, garam merica secukupnya dan aduk rata.3. Sendokkan dengan sendok teh ke kulit pangsit, bungkus dan goreng.Alternatif Praktis dari mama Inca: Potong kulit pangsit jadi 9 bujur sangkar kecil. goreng sampe coklat taburkan di atas mie.Penyajian:Campur mie dengan ayam jamur, siram dengan kuah kaldu sesuai selera taburi atasnya dengan pangsit/kulit pangsit. Hidangkan hangat dengan sambel giling
simple egg cake
Ingredients:
1 cup butter
1 and 1/4 cups sugar
1 and 1/2 cups maida or All purpose flour
1 tea spn baking powder
4 eggs
1 tea spn vanilla essence/extract
Method:
Preheat the oven at 350F for 10min.
Sieve together flour and powder. Keep it aside.
Beat sugar in butter till it becomes a smooth paste.
Then add one egg at a time beating it all the time.
Add essence and mix.
Add flour 1 tbl spoon at a time mixing slowly.
Grease an oven safe dish with butter.
Then sprinkle some flour on it and spread the flour.
Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (or till a knife inserted in the cake comes out clean).
Serves : 4
Preparation time : 1hr
1 cup butter
1 and 1/4 cups sugar
1 and 1/2 cups maida or All purpose flour
1 tea spn baking powder
4 eggs
1 tea spn vanilla essence/extract
Method:
Preheat the oven at 350F for 10min.
Sieve together flour and powder. Keep it aside.
Beat sugar in butter till it becomes a smooth paste.
Then add one egg at a time beating it all the time.
Add essence and mix.
Add flour 1 tbl spoon at a time mixing slowly.
Grease an oven safe dish with butter.
Then sprinkle some flour on it and spread the flour.
Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (or till a knife inserted in the cake comes out clean).
Serves : 4
Preparation time : 1hr
Healthy Homemade Cake Recipe Tips
When baking with butter:
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat.
To get “cool” butter:
Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat.
To get “cool” butter:
Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
pound cake recipe
Recipe:
1 3/4 cups (230 grams) cake flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (200 grams) superfine or castor sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest of a lemon or orange (optional)
Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your food processor. Process until very fine, about 30 seconds.
1 3/4 cups (230 grams) cake flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (200 grams) superfine or castor sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest of a lemon or orange (optional)
Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your food processor. Process until very fine, about 30 seconds.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a pan spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
- In a large bowl, sift together twice, the flour, baking powder, and salt.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed.
- After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest, if using, and beat until incorporated.
- Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
- Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
- Remove the cake from the pan and cool completely. Serve warm or at room temperature
Will keep several days well wrapped or it can be frozen for a month. - Makes one 9 x 5 x 3 inch loaf.
Resep nasi tim kakap balita 6 bln
Menu Balita Sehat & Bergizi
Setelah melewati masa ASI eklusif selama 6 bulan, kebutuhan gizi bayi semakin meningkat dan diperlukan nutrisi tambahan agar bayi dapat berkembang optimal. Resep Nasi Tim Kakap mengandung nutrisi lengkap, cocok diberikan untuk balita usia di atas satu tahun.
NASI TIM KAKAP
Bahan:
200 g beras, cuci, tiriskan
100 g kakap, cincang halus
600 ml kaldu ayam/air
50 g tomat, potong dadu
60 g brokoli, potong-potong
2 sdm saus tomat
1 sdm keju parut
¼ sdt garam halus
¼ sdt lada halus
2 siung bawang putih, cincang kasar
Cara Membuat:
1. Didihkan kaldu/air, masukan beras, aduk rata. Masak hingga seluruh cairan terserap habis dan beras agak lunak. Angkat.
2. Campur aron beras dengan daging kakap cincang, tomat, brokoli, keju parut, saus tomat, bawang putih, lada dan garam. Aduk rata.
3. Masukkan aron beras ke dalam pinggan tahan panas. Tim hingga beras lembut. Angkat, hidangkan hangat.
Untuk 3 Porsi
Fillet Ikan Kakap:
Filet ikan kakap bisa diganti dengan ikan tuna, salmon, gurami, gindara atau ikan lain berdaging tebal namun tidak banyak durinya. Setiap 100 g ikan kakap mengandung energi 86 kkal, protein 20 g, lemak 0.7 g, mineral 2.3 g, kalsium 20 mg dan fosfor 200 mg.
Setelah melewati masa ASI eklusif selama 6 bulan, kebutuhan gizi bayi semakin meningkat dan diperlukan nutrisi tambahan agar bayi dapat berkembang optimal. Resep Nasi Tim Kakap mengandung nutrisi lengkap, cocok diberikan untuk balita usia di atas satu tahun.
NASI TIM KAKAP
Bahan:
200 g beras, cuci, tiriskan
100 g kakap, cincang halus
600 ml kaldu ayam/air
50 g tomat, potong dadu
60 g brokoli, potong-potong
2 sdm saus tomat
1 sdm keju parut
¼ sdt garam halus
¼ sdt lada halus
2 siung bawang putih, cincang kasar
Cara Membuat:
1. Didihkan kaldu/air, masukan beras, aduk rata. Masak hingga seluruh cairan terserap habis dan beras agak lunak. Angkat.
2. Campur aron beras dengan daging kakap cincang, tomat, brokoli, keju parut, saus tomat, bawang putih, lada dan garam. Aduk rata.
3. Masukkan aron beras ke dalam pinggan tahan panas. Tim hingga beras lembut. Angkat, hidangkan hangat.
Untuk 3 Porsi
Fillet Ikan Kakap:
Filet ikan kakap bisa diganti dengan ikan tuna, salmon, gurami, gindara atau ikan lain berdaging tebal namun tidak banyak durinya. Setiap 100 g ikan kakap mengandung energi 86 kkal, protein 20 g, lemak 0.7 g, mineral 2.3 g, kalsium 20 mg dan fosfor 200 mg.
tips membuat cake
- Jangan meletakan loyang terlalu dekat dengan sumber api pada bagian bawahnya (atau suhu oven terlalu panas) karena permukaan cake bagian atas masih tetap basah walaupun bagian bawahnya sudah hangus.
- Jika cetakan terlalu tinggi sehingga bagian atas loyang dengan dinding atas oven terlalu dekat atau jika suhu oven terlalu panas maka hasil cake juga tidak akan sempurna karena bagian atas cake sudah hangus sementara bagian tengahnya masih belum matang.
- Dasar loyang sebaiknya dilapisi dengan kertas roti dan jangan dipoles dengan margarine, serta ditaburi tepung karena akan membuat bagian bawah cake menjadi tebal dan terkelupas.
- Memanggang cake yang tipis membutuhkan suhu oven yang lebih tinggi (± 200°C), sedangkan untuk memanggang cake yang tebal suhu oven harus lebih rendah (± 180°C).
- Bungkus cake dengan aluminium foil dan masukkan ke dalam freezer, maka cake akan tahan lebih dari 5 minggu.
- Oven sudah harus dalam keadaan panas sebelum cake dibakar. Air kukusan juga sudah harus dalam kondisi mendidih sebelum mengukus kue.
- Coklat bubuk dalam adonan harus diayak bersamaan dengan tepung terigu yang digunakan membuat cake, supaya coklatnya dapat tersebar lebih merata dan tidak berbutir-butir dalam adonan.
- Pewarna cair yang digunakan harus dimasukkan pada saat adukan pertama. Jika dimasukkan pada saat adonan sudah jadi, maka volume cake tidak akan maksimal.
- Margarine cair harus dalam keadaan dingin sebelum ditambahkan ke dalam adonan cake. Jika panas, maka tekstur cake yang dihasilkan akan menjadi kasar.
- Jika cake ingin diberi butter cream, usahakan cake sudah dalam keadaan dingin selama 2 jam. Jika tidak, maka butter cream akan meleleh dan cake menjadi tidak tahan lama.
- Adonan yang paling cocok untuk membuat cake yang diberikan buah adalah adonan pound cake.
- Jangan memasukkan beberapa jenis buah-buahan yang berlendir di dalam adonan cake untuk isian, sebab akan membuat cake menjadi tidak tahan lama.
Simple Pound Cake
Bahan:
150 gr mentega
100 gr gula pasir
4 btr telur utuh
150 gr tepung terigu
1 sdt baking powder
Cara membuatnya:
Campur tepung terigu dan baking powder, sisihkan.
Kocok mentega hingga lembut, masukkan gula pasir perlahan sambil terus dikocok sampai mengembang pucat.
Masukkan telur satu persatu, sambil tetap dikocok.
Kecilkan kecepatan mikser, tuang terigu yang sudah dicampur dengan baking powder, aduk rata.
tuang adonan kedalam Loyang loaf 22x10cm,
Panggang dalam oven dengan suhu 180’C, selama lk. 40 menit atau hingga matang.
150 gr mentega
100 gr gula pasir
4 btr telur utuh
150 gr tepung terigu
1 sdt baking powder
Cara membuatnya:
Campur tepung terigu dan baking powder, sisihkan.
Kocok mentega hingga lembut, masukkan gula pasir perlahan sambil terus dikocok sampai mengembang pucat.
Masukkan telur satu persatu, sambil tetap dikocok.
Kecilkan kecepatan mikser, tuang terigu yang sudah dicampur dengan baking powder, aduk rata.
tuang adonan kedalam Loyang loaf 22x10cm,
Panggang dalam oven dengan suhu 180’C, selama lk. 40 menit atau hingga matang.
chicken curry nyonya
Ingredients:
1 pack instant curry paste (8 oz or 250 grams)8 oz peeled potatoes4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken)3 shallots (peeled and sliced thinly)2 lemongrass (use the white parts only, pounded)1 tablespoon oil2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)1/2 cup coconut milk (100 ml)Some curry leaves (optional)
1 pack instant curry paste (8 oz or 250 grams)8 oz peeled potatoes4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken)3 shallots (peeled and sliced thinly)2 lemongrass (use the white parts only, pounded)1 tablespoon oil2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)1/2 cup coconut milk (100 ml)Some curry leaves (optional)
Method:
Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken.
Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the chicken meat and lemongrass. Stir for 1 minute before adding the water.
Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.
Alternatively, you can leave the chicken overnight before adding the coconut milk the next day. This cooking method ensures that the chicken meat is really tender and aromatic as the flavor develops overnight. Serve the chicken curry the next day if you use this method.
Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken.
Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the chicken meat and lemongrass. Stir for 1 minute before adding the water.
Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.
Alternatively, you can leave the chicken overnight before adding the coconut milk the next day. This cooking method ensures that the chicken meat is really tender and aromatic as the flavor develops overnight. Serve the chicken curry the next day if you use this method.
cheese cupcake
ingredients:
1 bar margarine (225 grams)
2/3 cup white sugargrated cheese (around 125 grams/ less than half a box of 225 grams cheese pack. Leave some for toppings)
4 pieces whole eggs
2 cans condensed milk
5 cups all purpose flour
Vanilla flavor (mix with milk)
1. Cream margarine and sugar until light, at low speed then high speed.
2. Add cheese to creamed mixture, at low speed.
3. Add eggs in 3 stages.
4. Add milk and flour alternately, starting and ending with flour, at low speed.
5. If creamed mixture curdles, add a little flour to make it smooth.
6. If the final cake batter is THIN, add some flour to get the right thick consistency.
7. When cupcakes are almost cooked, take out of oven for a while and add grated cheese on top.
8. Bake at 375 F for 20- 30 minutes.Read more: Cheese Cupcake Pinoy Food Free Filipino Food Recipes - http://pinoyfoodblog.com/baking-recipes/cheese-cupcake/#ixzz0CZ8MfMBB
1 bar margarine (225 grams)
2/3 cup white sugargrated cheese (around 125 grams/ less than half a box of 225 grams cheese pack. Leave some for toppings)
4 pieces whole eggs
2 cans condensed milk
5 cups all purpose flour
Vanilla flavor (mix with milk)
1. Cream margarine and sugar until light, at low speed then high speed.
2. Add cheese to creamed mixture, at low speed.
3. Add eggs in 3 stages.
4. Add milk and flour alternately, starting and ending with flour, at low speed.
5. If creamed mixture curdles, add a little flour to make it smooth.
6. If the final cake batter is THIN, add some flour to get the right thick consistency.
7. When cupcakes are almost cooked, take out of oven for a while and add grated cheese on top.
8. Bake at 375 F for 20- 30 minutes.Read more: Cheese Cupcake Pinoy Food Free Filipino Food Recipes - http://pinoyfoodblog.com/baking-recipes/cheese-cupcake/#ixzz0CZ8MfMBB
Cheese Cup Cakes
Ingredients:
baking powder 2 teaspoon
self raising flour 110g
butter 110g
castor sugar 100g
2 eggs, lightly beaten
50g grated cheese
condensed milk 1 tablespoon
How to make:
1. Sift baking powder and self raising flour.
2. Beat butter and sugar. Later, add in the eggs and beat again.
3. Add in grated cheese and milk.
4. Fill up 2/3 of the cupcake liners with the mixture.
5. Bake at 175 degrees for 20 mins until light golden brown.
baking powder 2 teaspoon
self raising flour 110g
butter 110g
castor sugar 100g
2 eggs, lightly beaten
50g grated cheese
condensed milk 1 tablespoon
How to make:
1. Sift baking powder and self raising flour.
2. Beat butter and sugar. Later, add in the eggs and beat again.
3. Add in grated cheese and milk.
4. Fill up 2/3 of the cupcake liners with the mixture.
5. Bake at 175 degrees for 20 mins until light golden brown.
Tomato Eggs Recipe
Ingredients:
4 large eggs8 oz. fresh tomato (cut into thin wedges)1 teaspoon shaoxing wine (optional)1/2 teaspoon salt3 dashes white pepper powder1 teaspoon sugar2 tablespoons water1/4 teaspoon sesame oil3 tablespoons cooking oil
4 large eggs8 oz. fresh tomato (cut into thin wedges)1 teaspoon shaoxing wine (optional)1/2 teaspoon salt3 dashes white pepper powder1 teaspoon sugar2 tablespoons water1/4 teaspoon sesame oil3 tablespoons cooking oil
Method:
Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly.
Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly.
Add salt, sesame oil, shaoxing wine, white pepper powder, and lightly beat to blend well. Set aside.
Heat up a wok with 2 tablespoons cooking oil.
Heat up a wok with 2 tablespoons cooking oil.
Add the egg mixture into the wok, and use your spatula to spread the eggs.
Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces.
As soon as the eggs are cooked, dish out and set aside.
Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.
Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.
chicken shepherd pie
Ingredients
2 1/2 to 3 pounds (about 4 large) Idaho potatoes, peeled and cut into chunks
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds boneless, skinless chicken breast, cut into small dice
Salt and ground black pepper
1 cup store-bought shredded carrots, roughly chopped
1/2 10-ounce box (about 1 cup) frozen peas
7 to 8 scallions, thinly sliced
6 sprigs of tarragon, leaves removed and chopped
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 5-ounce package soft garlic and herb cheese, such as Boursin
2 egg yolks
1/2 cup (about a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, to loosen potatoes
Paprika, for garnish
Yields: 6-8 servings
Preparation
Preheat broiler.
In a medium-size pot, add potatoes and cover with cold water. Bring up to a boil and cook until tender, about 10 minutes. Once the potatoes have finished cooking, drain them and put them back into the same pot they were boiled in.
While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.
While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.
Remove the chicken from the pan to a plate or bowl and toss the carrots, peas, scallions and tarragon into the pan. Season the veggies with a little salt and pepper, and cook until tender, about 2 minutes.
Scoot everything in the pan over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the white wine and chicken stock into the flour-butter mixture and cook until thickened, about 1 minute. Season the sauce with a pinch of salt and ground black pepper, then add the chicken back to the pan along with the Dijon mustard. Give everything a good stir and turn it out into a casserole dish.
When your potatoes are done cooking and drained, add the herb cheese, egg yolks, parsley, milk or chicken stock and some salt and pepper to the spuds. Mash them up until they're the consistency you like (you can add more liquid if you like them a little thinner), then spread them over top of the chicken and veggie filling in the casserole dish.
Put the dish under the broiler until the top is golden brown, about 2 minutes. Keep your eye on it so it doesn't burn!
When the casserole comes out of the oven, dust the top lightly with some paprika and serve it up with your favorite salad alongside.
2 1/2 to 3 pounds (about 4 large) Idaho potatoes, peeled and cut into chunks
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds boneless, skinless chicken breast, cut into small dice
Salt and ground black pepper
1 cup store-bought shredded carrots, roughly chopped
1/2 10-ounce box (about 1 cup) frozen peas
7 to 8 scallions, thinly sliced
6 sprigs of tarragon, leaves removed and chopped
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 5-ounce package soft garlic and herb cheese, such as Boursin
2 egg yolks
1/2 cup (about a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, to loosen potatoes
Paprika, for garnish
Yields: 6-8 servings
Preparation
Preheat broiler.
In a medium-size pot, add potatoes and cover with cold water. Bring up to a boil and cook until tender, about 10 minutes. Once the potatoes have finished cooking, drain them and put them back into the same pot they were boiled in.
While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.
While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.
Remove the chicken from the pan to a plate or bowl and toss the carrots, peas, scallions and tarragon into the pan. Season the veggies with a little salt and pepper, and cook until tender, about 2 minutes.
Scoot everything in the pan over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the white wine and chicken stock into the flour-butter mixture and cook until thickened, about 1 minute. Season the sauce with a pinch of salt and ground black pepper, then add the chicken back to the pan along with the Dijon mustard. Give everything a good stir and turn it out into a casserole dish.
When your potatoes are done cooking and drained, add the herb cheese, egg yolks, parsley, milk or chicken stock and some salt and pepper to the spuds. Mash them up until they're the consistency you like (you can add more liquid if you like them a little thinner), then spread them over top of the chicken and veggie filling in the casserole dish.
Put the dish under the broiler until the top is golden brown, about 2 minutes. Keep your eye on it so it doesn't burn!
When the casserole comes out of the oven, dust the top lightly with some paprika and serve it up with your favorite salad alongside.
spaghetti
Bahan:
Cheesy Meatballs:
250 gr daging cincang
1 bh (kecil) bawang bombay cincang halus
1 siung bawang putih cincang halus
1 cup tepung roti kasar
oregano bubuk
garam
lada
keju cheddar parut
Saus Spaghetti:
1/2 botol bumbu spaghetti botolan (san reno - garlic, tomatto, mushroom)
3 siung bawang putih cincang halus
2 bh bawang bombay ukuran kecil/sedang, cicang kasar
3 bh tomat cincang kasar1 botol saus tomat botolan ukuran sedang2 sdm saus sambal botolan (sesuai selera)
100 gr daging cincang
3 bh sosis iris tipis
100 gr jamur segar
oregano bubuk
garam
gula pasir
lada
olive oil
1 bks spaghetti
Pelengkap:keju cheddar parut
Cara Membuat:
Meatballs:
Buat bulantan2 kecil keju chedar yang telah diparut diameter 1/2cm
Aduk semua bahan menjadi satu kecuali keju hingga rata, bentuk bola-bola.
Buat lubang ditengah dan masukkan bulatan keju didalamnya, sisihkan
Rebus meatballs dalam air mendidih kira2 1-2 menit, angkat, sisihkan.Spaghetti:
Rebus spaghetti sesuai petunjuk.
Tumis bawang putih hingga harum, masukkan bawang bombay, tumish hingga harum.
Masukkan daging cincang, tumis hingga berubah warna, berturut2 masukkan tomat, sosis, jamur aduk hingga rata.
Masukkan saus spaghetti botolan, saus tomat, saus sambal, oregano bubuk, aduk rata.
Koreksi rasa dengan memasukkan lada, garam, gula pasir,
Terakhir masukkan meatballs.
Masak hingga kuah mendidih, apabila ingin banyak kuah/kuah terlalu kental tambahkan air, jangan lupa koreksi rasa.
Sajikan spaghetti dengan saus ditaburi dengan keju parut.
Cheesy Meatballs:
250 gr daging cincang
1 bh (kecil) bawang bombay cincang halus
1 siung bawang putih cincang halus
1 cup tepung roti kasar
oregano bubuk
garam
lada
keju cheddar parut
Saus Spaghetti:
1/2 botol bumbu spaghetti botolan (san reno - garlic, tomatto, mushroom)
3 siung bawang putih cincang halus
2 bh bawang bombay ukuran kecil/sedang, cicang kasar
3 bh tomat cincang kasar1 botol saus tomat botolan ukuran sedang2 sdm saus sambal botolan (sesuai selera)
100 gr daging cincang
3 bh sosis iris tipis
100 gr jamur segar
oregano bubuk
garam
gula pasir
lada
olive oil
1 bks spaghetti
Pelengkap:keju cheddar parut
Cara Membuat:
Meatballs:
Buat bulantan2 kecil keju chedar yang telah diparut diameter 1/2cm
Aduk semua bahan menjadi satu kecuali keju hingga rata, bentuk bola-bola.
Buat lubang ditengah dan masukkan bulatan keju didalamnya, sisihkan
Rebus meatballs dalam air mendidih kira2 1-2 menit, angkat, sisihkan.Spaghetti:
Rebus spaghetti sesuai petunjuk.
Tumis bawang putih hingga harum, masukkan bawang bombay, tumish hingga harum.
Masukkan daging cincang, tumis hingga berubah warna, berturut2 masukkan tomat, sosis, jamur aduk hingga rata.
Masukkan saus spaghetti botolan, saus tomat, saus sambal, oregano bubuk, aduk rata.
Koreksi rasa dengan memasukkan lada, garam, gula pasir,
Terakhir masukkan meatballs.
Masak hingga kuah mendidih, apabila ingin banyak kuah/kuah terlalu kental tambahkan air, jangan lupa koreksi rasa.
Sajikan spaghetti dengan saus ditaburi dengan keju parut.
chocolate chip muffin
Ingredients:
2 cups all purpose flour
1/3 cup white sugar
1/3 cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup milk
½ cup butter (melted and cooled)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
1 (11 ½ ounce) package milk chocolate chips (or less)
½ cup walnuts (chopped)
Step 1: Preheat the oven to 400 degrees. Grease 12 muffins cups (or muffin tins). In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.
Step 2: In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined. Lightly stir in chocolate chips and chopped nuts.
Step 3: Spoon batter into muffins cups or tins. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes.
Kentang Goreng ala Jerman
Bahan/ bumbu:
- 200 gram kentang, kupas, cuci, potong dadu
- 1 siung bawang putih, keprek, iris halus
- 1/2 bawang bombay, iris kotak
- 1 butir telur ayam
- 1 sdm minyak goreng
- garam secukupnya
- merica/lada bubuk secukupnya
Cara memasak: - panaskan wajan, masukkan minyak goreng
- goreng kentang sedikit demi sedikit sampai matang dan warna kecoklatan
- bikin ruang kosong di tengah wajan, tumis bawang putih dan bawang bombay sampai harum
- aduk-aduk supaya tercampur dengan kentang
- tambahkan garam dan merica bubuk, aduk2
- pecahkan telur ayam diatas kentang, aduk2 - masak sampai matang
- angkat, sajikan bersama ayam goreng dan lalapan
chicken katsu
Chicken katsu:
1 potong dada ayam, buang tulangnya, pipihkan
1 sendok makan kecap asin
1/2 sendok teh merica bubuk
1/2 sendok teh garam
1/2 cm jahe, parut
1 siung bawang putih, cincang halus
1 butir telur, kocok
100 gram tepung parnir
1 potong dada ayam, buang tulangnya, pipihkan
1 sendok makan kecap asin
1/2 sendok teh merica bubuk
1/2 sendok teh garam
1/2 cm jahe, parut
1 siung bawang putih, cincang halus
1 butir telur, kocok
100 gram tepung parnir
Salad kol:
150 gram kol, iris halus
2 sendok makan thousand island
150 gram kol, iris halus
2 sendok makan thousand island
Acar lobak:
100 gram lobak, serut kasar
100 gram wortel, serut kasar
2 sendok makan gula pasir
1 sendok teh garam
1 sendok teh cuka
100 gram lobak, serut kasar
100 gram wortel, serut kasar
2 sendok makan gula pasir
1 sendok teh garam
1 sendok teh cuka
Cara membuat
Chicken katsu:
lumuri ayam dengan kecap asin, merica bubuk, garam, jahe, dan bawang putih, lalu diamkan dalam kulkas selama 1 jam.
Tiriskan ayam, lalu celupkan dalam telur kocok, lumuri dengan tepung parnir hingga rata, ulangi sekali lagi.
Goreng ayam dalam minyak banyak hingga matang dan kecoklatan, angkat, tiriskan.
Salad kol:
taruh irisan kol dalam piring, lalu tuangi atasnya dengan thousand island.
Acar lobak:
campur semua bahan, lalu aduk hingga rata.
Biasanya chicken katsu disajikan bersama-sama dengan salad kol dan acar lobak.
chiffon cake
Ingredients(make one 16cm cake)
1 tablespoon milo powder
20ml hot water
2 egg yolks
20 g caster sugar
20 ml olive oil
40 g self-raising flour
2 egg whites
1/4 teaspoon cream of tartar
50g caster sugar
Method:
-Stir milo powder with hot water until dissolved. Let cool.
-Stir milo powder with hot water until dissolved. Let cool.
-Sieve flour and set aside.
-Separate egg yolks/whites and bring to room temperature.
-Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved.
-Separate egg yolks/whites and bring to room temperature.
-Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved.
-Add in milo mixture and oil. Whisk till combined.
-Sieve over the flour and fold gently with a spatula until flour is fully incorporated into the batter.
-In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy.
-In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy.
-Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.
-Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
-Pour batter into a 16cm (6 inch) tube pan (do not grease the pan).
-Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
-Pour batter into a 16cm (6 inch) tube pan (do not grease the pan).
-Bake in pre-heated oven at 170 degC for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
-Remove from the oven and invert the pan immediately.
-Remove from the oven and invert the pan immediately.
-Let cool completely before unmould.
pandan lageee
Bahan-bahan:
8 btr telur
225 gr tepung terigu
200 gr gula kastor
100 gr mentega, lelehkan
1 sdm emulsifier (gue gak pake)
2 sdm pandan pasta
Cara membuat:
-Kocok telur, gula dan emusifier hingga kental dan mengembang. Matikan mixer
-Tuang tepung dengan cara diayak secara bertahap sambil diaduk hingga rata
-Tuang mentega leleh dan pandan pasta, aduk rata dengan seksama hingga tidak ada mentega yg mengendap
-Tuang kedalam loyang Chiffon 20cm, atau 2 loyang ukuran 22x22x4cm (gue pake loyang tulban)
-Oven hingga matang. Lk. 180’C selama 30 s/d 45 menit (tergantung sifat oven).
8 btr telur
225 gr tepung terigu
200 gr gula kastor
100 gr mentega, lelehkan
1 sdm emulsifier (gue gak pake)
2 sdm pandan pasta
Cara membuat:
-Kocok telur, gula dan emusifier hingga kental dan mengembang. Matikan mixer
-Tuang tepung dengan cara diayak secara bertahap sambil diaduk hingga rata
-Tuang mentega leleh dan pandan pasta, aduk rata dengan seksama hingga tidak ada mentega yg mengendap
-Tuang kedalam loyang Chiffon 20cm, atau 2 loyang ukuran 22x22x4cm (gue pake loyang tulban)
-Oven hingga matang. Lk. 180’C selama 30 s/d 45 menit (tergantung sifat oven).
kue lapis sby
Bahan untuk satu lapis:
10 butir Kuning telor (dr telur uk. M)
100 gram Gula kastor
125 gram Mentega, kocok
50 gram Tepung terigu protein sedang/ rendah
Tambahan:
1 sdm Pasta coklat untuk lapis coklat (Toffieco)
Cara Membuat:
1) Kocok kuning telur & gula hingga mengental. Matikan mixer.
2) Masukkan mentega kocok, aduk rata.
3) Masukkan tepung terigu dengan cara diayak, aduk rata.
4) Tuang ke dalam loyang tipis 22 x 22 x 4 cm (jangan gunakan loyang tinggi).
5) Panggang dengan suhu 180 °C selama 15-20 menit hingga matang, kulit berwarna kuning keemasan dan jika dites tusuk sudah tidak ada adonan yang menempel.
Penyelesaian:
Olesi lapis warna kuning pertama dengan selai sesuai selera Anda, ratakan.
Tumpuk dengan lapisan coklat.
Olesi dengan lapisan warna kuning kedua (kulitnya berada di atas).
Tekan dengan loyang supaya permukaannya rata.Rapikan sisi-sisi lapsur, gunakan penggaris jika perlu.
Potong2 atau hias sesuai selera.
Tips:
Pastikan semua alat bersih dan kering pada saat akan digunakan.
Kocok hingga benar2 kental. Karena tidak menggunakan emulsifier, tidak perlu takut overmix.
Selalu masukkan tepung dengan cara diayak untuk mempermudah adonan bercampur.
Pastikan tidak ada mentega yang mengendap karena akan menyebabkan bantat.
10 butir Kuning telor (dr telur uk. M)
100 gram Gula kastor
125 gram Mentega, kocok
50 gram Tepung terigu protein sedang/ rendah
Tambahan:
1 sdm Pasta coklat untuk lapis coklat (Toffieco)
Cara Membuat:
1) Kocok kuning telur & gula hingga mengental. Matikan mixer.
2) Masukkan mentega kocok, aduk rata.
3) Masukkan tepung terigu dengan cara diayak, aduk rata.
4) Tuang ke dalam loyang tipis 22 x 22 x 4 cm (jangan gunakan loyang tinggi).
5) Panggang dengan suhu 180 °C selama 15-20 menit hingga matang, kulit berwarna kuning keemasan dan jika dites tusuk sudah tidak ada adonan yang menempel.
Penyelesaian:
Olesi lapis warna kuning pertama dengan selai sesuai selera Anda, ratakan.
Tumpuk dengan lapisan coklat.
Olesi dengan lapisan warna kuning kedua (kulitnya berada di atas).
Tekan dengan loyang supaya permukaannya rata.Rapikan sisi-sisi lapsur, gunakan penggaris jika perlu.
Potong2 atau hias sesuai selera.
Tips:
Pastikan semua alat bersih dan kering pada saat akan digunakan.
Kocok hingga benar2 kental. Karena tidak menggunakan emulsifier, tidak perlu takut overmix.
Selalu masukkan tepung dengan cara diayak untuk mempermudah adonan bercampur.
Pastikan tidak ada mentega yang mengendap karena akan menyebabkan bantat.
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