Tuesday, September 28, 2010

~ French Chocolate Cake ~

(pls visit at http://www.youtube.com/user/TitliNihaan )
or http://titlisbusykitchen.com/

~ Fudge Brownie ~

Ingredients :

4 ounces unsweetened chocolate (bakers chocolate squares)
1/2 pound butter or margarine
2 1/2 cups sugar
1 cup flour
4 eggs
2 cups chopped pecans or walnuts

Directions :

* Preheat the oven to 350ºF (325ºF if using a glass baking dish).
* Melt the chocolate
and butter or margarine in a heavy saucepan over low heat.
* Stir in the remaining ingredients in order, one at a time (the eggs also go in one at a time).
* Pour the mixture into a 9"x13" pan that has been lined with foil and greased.
* Bake for 20 to 25 minutes. Do not over bake - the center should still have slightly moist crumbs when tested with a toothpick inserted into the center of the brownies.
* Cool thoroughly before cutting.

Side Note :
It is even better if you refrigerate it overnight before cutting

Sunday, September 26, 2010

~ Nuts Chocolate Fudge ~

How to Make Fudge :

1) Ingredients :

# 2 cups sugar
# 1 cup water
# 1 cup sweetened condensed milk
# 3 ounces unsweetened chocolate, finely chopped or grated
# 1 cup chopped toasted nuts
# 9x9 pan covered with aluminum foil and sprayed with nonstick cooking spray
# large saucepan

2) Combine the Sugar and Water .
In a large saucepan combine the sugar and the water over medium-high heat. Stir while the mixture heats to dissolve the sugar.

3) Bring the Sugar Syrup to a Boil.
Continue to cook the sugar and water and bring it to a full boil. Allow the mixture to boil for one minute.

4) Add the Condensed Milk.
Once the mixture has been boiling for one minute, add the condensed milk and stir until it is fully incorporated.

5) Cook the Fudge to 235 Degrees .
After the condensed milk is added and incorporated, insert a candy thermometer and cook the mixture to 235 degrees, stirring frequently so that the candy on the bottom of the pan does not scorch. Using a wet pastry brush, wash down the sides of the pan occasionally to prevent sugar crystals from forming and making your fudge unpleasantly grainy.

6) Add the Chocolate .
Once the candy reaches 235 degrees, remove the pan from the heat and set it aside to cool for 15 minutes. Do not stir it during this time, or you will form sugar crystals and the fudge will be grainy!

After 15 minutes, add the grated chocolate and stir to melt the chocolate.

7) Beat the Fudge .
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5-15 minutes. While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.

Once the fudge is the proper texture, add the nuts and stir quickly just until they are evenly distributed.

8) Pour It Into the Prepared Pan .
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about 3 hours or overnight.

9) Cut the Fudge .
After the fudge is set, use a large chef's knife to cut it into small 1-inch squares to serve.

10) Your Fudge is Finished .
Once the fudge is cut, it is ready to eat! Store remaining fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. For the best taste and texture, bring the fudge to room temperature before serving.

Saturday, September 11, 2010

~ Almond London ~

Bahan Utama:-

125 g mentega
75 g gula aising
1 kuning telur
1 camca teh esen vanilla
225 g tepung gandum*
1 camca teh emplex*(*disatukan dan diayak)
335 g badam berkulit, digoreng hingga kuning keemasan, toskan atas paper towel

Bahan Lain:-

300 g coklat masakkan (coklat masakan jenama “tulip”)
1/2 camca besar lemak sayur
Badam cincang secukupnya, disangai hingga kuning keemasan
Paper cup saiz kecil secukupnya

Cara membuatnya:-

1. Satukan mentega dan gula aising, kacau hingga sebati, masukkan kuning telur dan esen vanilla, terus memukul hingga berkrim.

2. Masukkan tepung sedikit demi sedikit hingga adunan menjadi doh yang lembut. Tutup doh dengan tuala lembap. Ambil sedikit doh, kurang lebih 3/4 camca teh dan salutkan doh tadi pada sebiji badam. Buat hingga habis.

3. Bakar dalam oven pada suhu 150C selama 10 - 12 minit. Sejukkan atas jaringan. Cairkan coklat secara double boiler (meletak mangkuk tahan panas berisi coklat masakan di atas periuk air mendidih). Bila coklat cair, masukkan lemak sayur dan kacau rata.

4. Ambil sebiji biskut yang “botak” tadi, masukkan dalam peper cup dan sudukan coklat masakkan hingga memenuhi biskut. Tabur sedikit badam cincang dan susun dalam bekas. Buat seterusnya dan susuh rapat2 anrata satu sama lain, tujuan untuk menjadikan biskut sedikit bujur bila coklat mula membeku nanti.

5. Buat hingga habis dan biar coklat betul2 beku, baru simpan dalam bekas kedap udara…


(2nd resepi )

Bahan-bahan ( +/- 150 biji )

* 250 gm mentega
* 125 gm gula halus
* 1 biji telur
* 1 tsp esen vanilla
* 50 gm serbuk badam (optional)
* 200 gm tepung jagung
* 300 gm tepung gandum
* 2 sudu tepung beras
* 1 tsp baking powder
* 200 gm kacang badam (digoreng tanpa minyak)
* 50 gm badam cincang (utk hiasan)
* +/- 700 gm coklat masakan

Cara-cara :

1. Pukul mentega dengan gula hingga kembang
2. Masukkan telur, esen vanilla dan dipukul lagi.
3. Masukkan serbuk badam, kacau
4. Ayak bersama tepung jagung, tepung beras, baking powder dan gaulkan bersama adunan tadi
5. Masukkan tepung gandum sedikit demi sedikit hingga adunan menjadi doh
6. Bentukkan doh menjadi bulat-bulat kecil/lonjong & masukkan kacang didalamnyer.
7. Letakkan diatas dulang pembakar yg telah dilenserkan sedikit mentega
8. Bakar pada suhu 200'c.d selama 20 minit
9. Cairkan coklat masak dengan kaedah "double-boil"
10. Masukkan biskut tadi kedalam mangkuk kertas dan tuang atau celup coklat masak. Taburkan sedikit badam cincang utk hiasan
11. Biarkan ia kering seketika dan sedia dimakan atau disimpan.

Wednesday, September 8, 2010

~ Rendang Ayam ~


1.5kg ayam
Minyak masak
2 sudu makan kerisik
1 kg santan pekat
2 cawan air
2 helai daun kunyit (dimayang halus)
Garam kasar

Bahan Dikisar:

Cili kering
Bawang besar
Bawang merah
Bawang putih
Kunyit Hidup

Cara Membuatnya:

1. Panaskan minyak, tumis bahan yang telah dikisar hingga berbau harum.
2. Kemudian masukkan ayam, kacau hingga sebati.
3. Masukkan santan pekat dan air. Kacau lagi dan biar kuah mendidih.
4. Bila separuh masak, masukkan kerisik dan garam secukup rasa. Biar kuah menjadi agak pekat.
5. Akhir sekali, masukkan daun kunyit untuk menaikkan bau sajian.