Kek Minyak

 

5 biji telur
1/2 cawan gula halus
2 cawan tepung gandum
1 camca teh baking powder.
1 cawan susu pekat
1 sudu besar ovallate
1 cawan minyak masak
1 sudu teh esen vanila
pewarna

Cara-cara
1.Pukul telur bersama gula dan ovallate hingga kembang.
2.Masukkan susu pekat,garam dan esen vanila. Pukul lagi sekejap.
3.Masukkan minyak masak dan perasa sambil dipukul lagi tapi hanya sekadar untuk adunan bergaul rata.
4.Akhir sekali masukkan gandum. Gaul rata.
5.Selepas itu, bahagikan adunan kepada 3 warna.
6.Bakar pada suhu 170 darjah selama 40-45 minit atau sehingga masak.

Fruits with the highest and lowest sugar content ..........

 

 

 

 

Vitamins, minerals, fibre, and antioxidants; fruits are honestly filled with a whole slew of good stuff that’s beneficial to our health! Nonetheless, as with any other foods, the ‘eat in moderation’ rule still applies for these natural health warriors. This is due to the sugar content present in them.

Although it is true that the natural sugars found in fruits are better for you than those processed white granules, truth is – natural sugar is still sugar. Hence, excessive consumption of fruits high in sugar would still be problematic and bring forth a variety of health concerns; especially if you are overweight, diabetic, have high blood sugar or are insulin resistant.

To help you be aware of the fruit you eat, here’s a list of fruits that contain high levels of sugar (fructose) content:

1. Grapes (18.1)
2. Banana (15.6)
3. Cherries (14.6)
4. Mango (14.8)
5. Apple (13.3)
6. Pineapple (11.9)
7. Kiwi Fruit (10.5)
8. Pear (10.5)
   
   
   
   
   
   
   However, please understand that moderate fruit intake is still very much recommended as part of a healthy lifestyle. To keep your overall sugar consumption in check, why not try balancing the list above with these fruits that are known to be very low in sugar:
   
   
   
   
   1. Avocado (0.9)
   2. Lemon (2.5)
   3. Tomato (2.8)
   4. Strawberries (5.8)
   5. Papaya (5.9)
   6. Guava (6)
   7. Grapefruit (6.2)
   8. Tangerine (7.7)

All in all, just note that moderation is the key to everything. So, eat wisely everyone!

Ayam Panggang

 


Bhn2 A:
3 s/b cili boh - guna 2 sb cili kering blender
2 keping gula Melaka
1/2 cawan air
- masak semua hingga pekat

Bhn2 B:
4 ulas bawang pth
1 ulas bawang besar
1 kiub stok ayam
1 inci halia
5 s/b sos lada hitam - letak 3 sb + 2 sb sos tiram
5 s/b madu - letak 2 sb sj sbb dah habis stok tp sdg elok tak manis ayamnya
Garam
Butter - lumur pada ayam masa nk bakar nnt

- blend bhn A dan B bersama2..
- lumur bhn blend pada ayam yg telah dikelar dan perap sekurang2nya 2 jam.
- lumur butter dan panggang ayam 180C 50 min- 1 jam atau hingga masak.siram atas ayam lebihan perapan dlm bekas ayam bakar.

Nutella Cheesecake

 


 
Ingredients:
10 oz graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)


Method:
Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Cheese Tart

 

170gm marjerin atau butter (1/2 cawan)

50gm gula aising (1/4 cawan)

1 biji telur Gred C

290gm tepung gandum ( 2 1/2 cawan)

1 sudu kecil esen vanilla

acuan tart

Pukul marjerin dan gula dengan menggunakan senduk kayu atau spatula. Jangan putar lama sangat.
Masukkan telur dan esen vanilla. Putar lagi dengan senduk kayu.
Masukkan tepung sedikit demi sedikit.
Uli hingga menjadi doh yang lembut. Kuantiti tepung bergantung kepada kelembutan doh.
Untuk mendapatkan doh yang baik masukkan doh dalam plastik bag dan simpan dalam peti ais semalaman.

Ambil sedikit adunan dan tekan ke dalam acuan tat. Cucuk dengan garfu sebelum dibakar.Bakar pada suhu 170C selama 20 - 25 minit atau sehingga masak.
Crust atau shell ni kita boleh sediakan awal. Simpan dalam bekas kedap udara dan ia tahan lama. Tunggu Crust atau shell benar2 sejuk sebelum kita letakkan filling dan cheese.

 Nota : Jika guna telur Gred B, buang sedikit putih telurnya untuk mengelakkan crust menjadi keras sangat.

Sediakan filling yg kita suka. Biasa kita boleh gunakan blueberry, strawberry, coklat, kiwi, oren atau jam nenas tuk buat filling cheese tart ni. Bahan2an untuk filing ni boleh kita dapatkan dari kedai2 menjual bahan2an tuk buat kuih dan kek. Kalau rajin boleh juga di buat sendiri.
Masukkan filling tu dalam piping bag utk memudahkan proses kita meletakkan ia dalam shell tadi.

Lebih banyak filling kita letak bertambah sedap lah Cheese tat kita. Bila dah siap, ketepikan dan kita sediakan  pula bahan2 tuk membuat cheese dia pula.

250gm cream cheese

50gm gula kastor / gula halus  (1/4 cawan)

1 biji telur Saiz B

½ sudu teh esen vanilla / esen lemon

Keluarkan cream cheese 20 ~ 30 minit sebelum digunakan. JANGAN biarkan cream cheese mencapai ke suhu bilik.
Putar cream cheese dan gula hingga berkrim.
Masukkan telur dan esen vanilla. Putar lagi.

Masukkan filling ke dalam kulit tat. Untuk memudahkan kita gunakan kaedah yg sama untuk letakkan filing tadi. Dimana kita masukkan dalam piping bag dan picitkan di atas filing dalam shell tadi. Letak penuh supaya ia cantik membuncit.

Kemudian boleh lah kita mulakan proses tuk melorek atas cheese tat tadi.

Ambil sedikit cream cheese tadi dan titikkan sedikit pewarna yg kita suka. Kacau rata sehingga warna bergaul sempurna. Proses untuk melorek dilakukan ketika cheese tadi masih lembut. jangan biarkan cheese terlalu lama nanti dia dah mula mengering dan proses melorek tidah secantik yg kita inginkan.

1. Dengan menggunakan pencungkil gigi, buat garis kecil2 di bahagian tepi.
2. Bilangan garis2 kecil tersebut mengikut citarasa sendiri lebih banyak lebih cantik!
3. Kemudian dengan menggunakan bahagian yang tajam, tarik daripada atas ke bawah  dalam bentuk bulatan untuk mendapatkan bentuk tersebut.

Bakar selama 5 minit pada suhu 170C. Sentuh cream dengan hujung jari. Jika tidak melekat, maknanya telah masak. Jika tidak, bakar dalam seminit lagi.
tambahan : ita bakar api atas bawah tapi ita letak dekat rak bawah.

Untuk resepi ni, 1 adunan shell dapat buat dalam  40 biji shell itu pon bergantung kepada besar acuan dan ketebalan shell.
Bagi adunan cheese pula dapat dalam 70 - 80 shell.
Untuk stabilkan adunan buat 2 adunan crust atau shell dan 1 adunan cheese


...................................................................................................................................................

BAHAN-BAHAN 

PASTRI
125g butter (saya guna marjerin jer)
63g gula halus (saya guna gula yg salut donat tu)
1 biji telur kuning
250g tepung gandum
1sudu makan air
1/2sudu teh esen vanila

 
FILLING
250g cream cheese (philadephia)
20g butter/marjerin
60g gula halus
1biji telur
jem blueberry/stoberi DLL

CARA-CARA:

PASTRI
1. masukkan butter+gula halus+esen..pukul sehingga sebati..bila dah sebati
2.masukkan telur kuning dan air..sebatikan dia kemudian
3.masukkan tepung, gaul dengan tangan.
4.masukkan dalam acuan pastri.(acuan buat tart tuh) (nampak x mcm dlm gambar tu, tekan2 jd lah mcm yg sebelah adunan tu)
5.170celcius, bakar selama 20 minit (ikot oven jugak saya bakar dlm 15 minit cmtu agak kuning2 tu angkat)
6. nak keluarkan tart shell tu kena ketuk pelan2 sikit buat masa panas senang dia nk keluar

FILLING
1.butter+gula halus+cream cheese(putar dengan mesin sampai sebati)
2.masukkan telur, putar lagi
3.masukkan filling ke dalam pastri yg dah siap dibakar
4.letakkan jem blueberry @ DLL sesedap rasa ditengah filling pastu masukkan cheese agak2 nk penuh
5.bakar lagi selama 8 minit,180celcius

Thai Panang Curry with Beef

Ingredients:
1 lb beef, sliced into about 1/4-inch thick (I use chuck roast here)
5 tablespoons oil
3 kaffir lime leaves, thinly shredded
16 oz coconut cream (or coconut milk)
1 tablespoon palm sugar (or sugar)
1 tablespoon fish sauce
fish sauce, salt and sugar to taste


Panang Curry Spice Paste:
1 tablespoon oil
1 tablespoon water
2 1/2 tablespoons chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
1/2-inch galangal, chopped
1 lemongrass (use white part only), cut into 2-inch length
1 tablespoon cilantro stems (or roots)
2 shallots
2 clove garlic
1 1/2 tablespoons red-skin roasted peanuts
1 teaspoon shrimp paste (or Belacan)


Method:
1. Blend all the Spice ingredients into a smooth paste.
2. Heat up oil in a wok, stir-fry kaffir lime leaves for 30 seconds. Mix in the Spice paste and continue to stir-fry for 1-2 minutes, or until fragrant. Turn the heat to medium and continue stir-frying until the oil slightly separates. 3. Add the beef in and cook for 2 minutes.
4. Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add in the palm sugar, fish sauce, stir well and cover the wok.
5. Turn the heat down to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked, tender enough to your liking. Salt or fish sauce, and sugar to taste. Add some water if you prefer it saucier than a gravy-soup-like texture, or when it appears bit dry. Dish up and serve with hot steamed Jasmine rice.

Steamed Chocolate Cake

 


Ingredients :

1 cup sugar
1 cup cocoa powder
1 cup evaporated milk (I used Ideal)
1 cup cooking oil (I used Naturel Corn Oil)
1/2 cup condensed milk (I used SAJI brand)
3 eggs (beat till light and fluffy)
1 cup self-raising flour (use 3/4 cup flour if you want your cake to be more moist)

Method :

1. In a bowl, add in sugar, cocoa powder, evaporated milk, oil and condensed milk. Mix well and cook on slow fire using double boil method. I used a whisk to stir. Once melted, remove from heat and leave to cool.

2. Once cooled, add in the eggs. Mix well.

3. Fold in the flour.

4. Pour into the baking tin. Cover the tin with aluminium foil.

5. Steam for 45 minutes.

6. Remove from steamer and let it cool.

Topping :

1 cup cooking chocolate

2 tablespoons margarine (I used Planta)

1/2 cup condensed milk (I used SAJI)

 

Method :

Combine all the ingredients for topping in a pot and cook on slow fire using double boiler method. Stir till all the ingredients melted. Let the cake cool completely before pouring the topping. Decorate as you wish. I piped mine with a bit of fresh cream and sprinkle with some grated cooking chocolate.

 

Salted Caramel Shortbread

Shortbread

• 175g (1 ½ c) plain flour
• 55g (1/4 c) sugar
• Pinch of salt
• 115g (1 stick) butter, cubed
• 1 ½ tsp vanilla extract
  Method
  Shortbread
• Preheat the oven to 150°C/300°F.
• Mix together the flour, salt, and sugar. Mix the butter into the dry ingredients to form breadcrumbs then add the vanilla extract. Continue to work the mixture until it forms a dough. Make sure not to overwork the mixture as this will cause it to become tough rather than the desired crumbly texture.
• Press the dough into the prepared cake tin. You will need to be quite firm to get it to layer straight but that’s fine – we want it to be quite thick so that it cuts neatly.
• Prick the dough with the tines of a fork and bake in the preheated oven for 45 minutes until the shortbread is a light golden brown. Leave to cool in the tin.
  Caramel
• 1 tin (397ml) condensed milk
• 115g (1 stick) butter
• 110g (1/2 c) granulated sugar
• 1 tablespoon (15ml) golden syrup
• Generous pinch of sea salt
  Method
  Caramel 
• Melt the milk, butter and sugar in a saucepan. Simmer for 10-15 minutes, stirring continuously, until the syrup becomes thicker in consistency and darker in colour. When you’re happy with how it looks, stir in the salt.
• Pour caramel over the shortbread and chill until set – about an hour or so in the fridge, and about 30 minutes in the freezer.

Chocolate

• 300g milk chocolate
• 3 tablespoons (45ml) double cream
• 100g white chocolate
  
  Method
  Chocolate
• Melt milk chocolate either by zapping in the microwave in 30-second increments and adding cream or by placing in a heatproof bowl over a gently simmering pot of water and stirring. Once melted add in the double cream and stir until combined and glossy. Pour over the set caramel and coax to the edges with a knife or rubber spatula.
• Quickly – before the milk chocolate has time to set – melt the white chocolate in a similar way. Add streaky teaspoons of the white chocolate to the milk chocolate and, using a toothpick, create a swirl pattern.
  Serve
• Allow to chill in the fridge for an hour before cutting with a knife. To keep edges smooth keep a warm & damp dishcloth nearby. A warm knife will easily cut through the chocolate and by cleaning after every slice there will be no unsightly build-up of crumbs.

Chicken Pie

 

Bahan bahan:

Untuk inti pai (filling):
1cawan isi ayam- potong dadu
1/2 cawan cendawan butang- potong dadu
1 packet sup cendawan Vono Mixed Mushroom
1/2 cawan mixed vege
1 biji bawang besar- potong dadu
1 biji kentang- dipotong dadu
1 sb lada sulah
2 sb minyak zaitun

1 biji telur (mengilatkan pastri)
Sedikit air (sekiranya terlalu pekat)

Untuk pastri :Kulit roti pratha jenama kawan

Cara cara:

Panaskan minyak zaitun. Goreng bawang besar hingga kekuningan.

Masukkan isi ayam dan kentang. Biarkan seketika.

Masukkan sup cendawan butang, mixed vege, cendawan, air dan lada sulah. Kacau hingga sebati. 

Setelah masak, angkat dan  ketepikan seketika.

Canai kulit paratha dan letakkan ia sebagai lapisan bawah (base) dan cucuk sedikit dengan garfu.  Bakar selama 5-6 minit. 

Tuangkan isi pai yg dimasak tadi ke atas base pai.

Canai kulit pai lagi setebal 2 cm dan letakan diatas isi pai sebagai lapisan atas.Sapukan sedikit telur yg dicampur dgn 2 sk air utk mengilatkannya.

Bakar selama lebih kurang 12-20 minit atau sehingga pastri masak di dalam ketuhar yg telah dipanaskan pada suhu 200C. Selamat mencuba!

Meatball Sos Lada Hitam

 

 *Meatball jenama MARINA secukupnya digoreng tanpa minyak dan api sederhana. pastikan selalu balik-balikkan. jangan sampai hangus.

Sosnya :

2 sudu mentega

1 1/2 sudu tepung gandum

1 biji bawang besar kuning - didadu kecil

2 biji tomato sederhana besar - didadu kecil

1 1/2 cwn air sejuk

100 ml susu segar/susu cair

3 sudu sos tomato

3 sudu sos tiram

2 sudu kicap manis

2 sudu sos lada hitam/1 serbuk lada hitam yang diblnd

1 kiub pati ayam

1 sudu gula

1 kiub pati daging 

Caranya :

1. Cairkan mentega guna api perlahan. Tumis bawang hingga bawang layu dan warna kecoklatan (Jangan sampai garing)

2. Masukkan tepung gandum, kacau hingga berubah warna sedikit coklat. Kemudian masukkan tomato dan biar hingga tomato layu.

3. Masukkan air sejuk, susu segar, sos tomato, sos tiram, kicap manis, sos lada hitam, kiub ayam, gula dan serbuk cukup rasa. Kacau rata dan biar sampai mendidih.

4. Sentiasa kacau supaya tidak berketul. 

5. Kacau sebati. tutup api dan biarkan suam sekejap kemudian masukkan dalam mesin pengisar, kisar sampai halus dan bolehlah dihidangkan bersama meatball, kentang goreng  tambah juga dengan hirisan tomato & brokoli celur.

Sos cendawan + lada hitam

Bahan:-
# 1tin sup cendawan campbells
# 5 sudu besar sos lada hitam
# 1sudu kicap pekat
# 1 tin air (guna tin cendawan td)
# beberapa sudu serbuk lada hitam (ikut citarasa sendiri)
# 1 kiub ayam maggie

Cara:-
Campur semua bahan ke dalam periuk dan didihkan dengan api perlahan sambil digaul hingga sebati.

Kek Coklat Vanilla / Marble

B


 
Bahan-Bahan;

- 1 1/2 Cawan Tepung Naik Sendiri
- 1 Cawan Minyak Jagung
- 1 Cawan Gula Kastor
- 1/2 Cawan Serbuk Koko 
- 1/2 Cawan Susu Vanilla
- 1 Cawan Susu Cair
- 1 Sudu Teh Serbuk Vanilla
- 1 Biji Telur

Cara-Cara;

1. Pukul telur dalam bekas, sehingga berbuih.
2. Masukkan minyak, susu dan gula. Gaul sebati.
3. Masukkan tepung dan serbuk vanilla. Gaul sebati lagi, tetapi jangan terlalu lama.
4. Asingkan kepada dua bahagian. Bahagian pertama, campur dengan serbuk koko. Bahagian kedua campur dengan susu perisa vanilla. Gaul sebati keduanya.
5. Tuang kedua-dua adunan kedalam loyang. Corak ikut kreativiti :p
6. Bakar (180'c) selama 45 minit.

 Tips Tambahan;

1. Guna susu perisa vanilla brand Calciyum. Susu lain tatau ada perisa vanilla ke tidak.
2. Kalau guna serbuk koko Vanhouten bolehla masukkan 3/4 cawan.

Banoffee Cupcake

 


Bahan2nya :
3 1/2 cawan tepung gandum/tepung kek
2 sudu teh baking soda/soda bikarbonat
1/2 sudu teh garam
(Ayak bersama bahan di atas, ketepikan)

250g mentega di suhu bilik
2 1/2 cawan gula kaster
4 biji telur
1 sudu teh esen vanilla

1 cawan buttermilk (atau 1 cawan susu segar dicampur dengan 2 sudu teh jus lemon atau cuka)
2 cawan pisang lenyek (pisang emas sdap)





Cara2:
1) panaskan ketuhar 170 darjah c, alaskan dula pembakar muffin dgn kertas cupcake
2) pukul mentega dgn gula hingga kembang dan gebu menggunakan pemukul elektric, masukkan telur satu persatu dan pukul hingga sebati. Masukkan esen vanilla
3) masukkan 1/3 campuran tepung yg telah diayak, pukul perlahan. Pukulkan separuh buttermilk dan separuh pisang. Ulang dgn 1/3 lagi campuran tepung, kemudian separuh lagi buttermilk dan pisang. Akhiri dgn campuran tepung. Pukul hingga sebati tapi jgn terlebih pukul.
4) tuangkan adunan cupcake ke dalam cawan cupcake hingga 3/4 penuh. Bakar 20 minit (atau hingga keemasan dan bila cucuk dgn lidi tak melekat)

Topping:
Non-dairy whipped topping (dipukul hingga kembang)
Caramel (saya guna trick buat caramel pakai susu pekat manis tin - rebus tin susu pekat main dalam periuk besar dgn air dalam selama 3 jam, anda akan dapat caramel)
Coklat hitam yg diparut

NOTE ; 
2 cans of condensed milk for 24 cupcakes
 Put cans of condensed milk in large pot (like a stock pot), cover in water (make sure there's double the height of the cans of water coz if the water runs out the cans explode!). 

Bring the pot to boil and boil for 3 ½ hours, ensuring cans are always covered in water.  The longer you cook the cans the more caramelised the toffee is and more solid it gets.  Leave to cool in pot.  

Dress

Kaftan

 

 


 


 

 

KUIH PAU

 



Ingredients :

2 1/2 cups pau flour
1 teaspoon baking powder
3/4 tablespoon instant dried yeast
 1/2 teaspoon sugar
1 tablespoon bread softener
 2 tablespoons vegetable shortening
1 tablespoon cooking oil
enough water
greaseproof paper or banana leaves cut to small squares

red bean paste

Method :

1. In a big bowl, place the flour, yeast and sugar.
2. Pour in water, a little at a time and knead. Add in shortening and cooking oil.
3. Continue kneading till you get a soft and shiny dough. Approximately after 25 minutes kneading by hand.
4. Make the dough into a ball and let it rest for 10 minutes.
5. Divide the dough into small portions.
6. Flatten the dough, place the filling in the middle and gather up the edges to seal the filling.
7. Place the pau on a piece of greaseproof paper and arrange in the steamer.
8. Do the same to the remaining portions.
9. Steam the pau over rapid boiling water for 10 minutes.

Apom Ice Cream Soda

 



Bahan2
2 Cawan Tepung Gandum
1 Cawan Gula Castor
1 Cawan Ice cream Soda ( yg sejuk baru kuar petiais)
1 tbsp Ovellete
1 tbsp Esen Vanilla
3 biji telur Gred A


Cara2
pukul telur + ovellete + gula sampai kembang dan pekat
agak2 5 minit gitu..masukkan tepung dulu yer sampai habis..masa nie guna speed rendah...adunan makin kental biar jer...pastu tepung dah habis baru masukkan air ice cream soda tu..pukul lg sampai pekat kira2 8 minit...pastu adunan dah jadi likat bole ler bahagikan kepada 3 bahagian....letak ler kaler2 yg korang suka...
...kukus 15minit....dah ready

TELUR DADAR KUKUS

~~BAHAN-BAHAN~~

5 biji telur
1 biji bwg besar - dipotong kecil2(dadu)
1 biji cili merah - dipotong dadu
daun bawang - dipotong halus
garam
mayonise
cheese - (klau suka boleh letak)

~~CARA-CARA~~

• masukkan telur dlm bekas dan pukul seketika....
• masukkan bawang, cili merah,daun bawang dan garam...kacau hingga sebati
• masukkan mayonise dan cheese....kacau seketika..
• masukkan adunan telur tersebut dlm bekas dan kukus selama 10 minit...
• setelah masak...angkat dan sedia untuk dihidang....

Coklat Moist Kukus Mudah

 

Bahan A.
1 cawan gula
1 cawan serbuk koko
1 cawan susu cair
1 cawan minyak jagung
2 sudu besar butter

Bahan B
1 cawan susu pekat
3 biji telur
1 cawan tepung gandum
1 sudu kecil baking powder
1 sudu kecil soda bikarbonat

Cara-cara.

Bahan A dicampur semuanya dan dimasak secara double boil sehingga semuanya sebati. Kemudian sejukkan.

Bahan B dicampur semuanya dan adun , guna hand whisk saja.

Kemudian bahan A dan B dicampurkan, gaul sebati.

Adunan masukkan ke dalam bekas dan kukus selama 30 minit atau hingga masak. Jika guna loyang kukus selama 1 jam.


* Kalau guna loyang, hendaklah disapu dengan majerin ye.

Topping.

1 cawan coklat masakan yg telah dipotong kecil-kecil.
1/2 cawan susu pekat
 2 sudu besar butter.

* campurkan semua bahan dan masak secara double boil sehingga larut biarkan sejuk sedikit dan curah ke atas kek yg telah sejuk.