Bahan:
(A)
290 g tepung kacang hijau goreng (Roasted Green Peas Flour - BABA)
5 mangkuk santan (350 ml/mangkuk)
235 g gula putih
400 g gula merah
(B)
2 mangkuk santan
2 sudu besar minyak
sedikit garam
Caranya:
Campur semua bahan (A). Kacau sebati dan tapiskan.
Kacau di atas api sederhana sampai pekat dan berkilat.
Masukkan ke dalam loyang dan biarkan sejuk.
Taburkan tahi minyak dan sedia untuk dihidangkan.
Untuk membuat tahi minyak, rebus (B) sehingga jadi tahi minyak.
Tuesday, May 11, 2010
Tuesday, May 4, 2010
Chocolate Topping
Ingredients:
454 g unsweetened condensed milk
1 tsp vanilla essence
1 cup icing sugar
1/2 cup corn oil
40 gram Van Houten cocoa powder
25 g instant coffee
pinch of salt
Method:
Mix everything except salt and vanilla essence in a pan and cook over low fire.
Cook until the mixture becomes thick. Remove from heat and add the vanilla essence and salt. Let it cool before you spread the topping over the cake.
*On our first attempt, we used sweetened condensed milk plus 1/2 cup of icing sugar.
The topping was too sweet and thick. But, it was delicious.
I think if you want to use sweetened condensed milk, just add 1/4 of icing sugar to the mixture.
454 g unsweetened condensed milk
1 tsp vanilla essence
1 cup icing sugar
1/2 cup corn oil
40 gram Van Houten cocoa powder
25 g instant coffee
pinch of salt
Method:
Mix everything except salt and vanilla essence in a pan and cook over low fire.
Cook until the mixture becomes thick. Remove from heat and add the vanilla essence and salt. Let it cool before you spread the topping over the cake.
*On our first attempt, we used sweetened condensed milk plus 1/2 cup of icing sugar.
The topping was too sweet and thick. But, it was delicious.
I think if you want to use sweetened condensed milk, just add 1/4 of icing sugar to the mixture.
VAN HOUTEN SUPER MOIST CHOCOLATE MOCHA CAKE
Ingredients:
(A)
275 g butter
350 g caster sugar (you could substitute it with soft brown sugar)
(B)
250 g plain flour
75 g Van Houten cocoa powder
1 1/2 tsp sodium bicarbonate
25 g instant coffee
1 tsp vanilla essence
4 eggs plus 2 egg yolks (grade A) (preferably cold eggs)
1 1/3 cups cold water (you could substitute it with cold milk)
Method:
Cream butter and sugar until white, light and fluffy. Then, add the vanilla essence.
Next, add the eggs to the mixture one at a time.
Sieve (B) and then fold it into the butter mixture. Alternate it with cold water.
Pour mixture into a 10" round cake tin and bake at preheated oven 180 Celsius for 45 minutes to an hour.
Allow cake to cool before coating it with chocolate topping.
We got the recipe from Cikgu Norehan, our HEM at Sek Men Bandar Baru Bangi.
(A)
275 g butter
350 g caster sugar (you could substitute it with soft brown sugar)
(B)
250 g plain flour
75 g Van Houten cocoa powder
1 1/2 tsp sodium bicarbonate
25 g instant coffee
1 tsp vanilla essence
4 eggs plus 2 egg yolks (grade A) (preferably cold eggs)
1 1/3 cups cold water (you could substitute it with cold milk)
Method:
Cream butter and sugar until white, light and fluffy. Then, add the vanilla essence.
Next, add the eggs to the mixture one at a time.
Sieve (B) and then fold it into the butter mixture. Alternate it with cold water.
Pour mixture into a 10" round cake tin and bake at preheated oven 180 Celsius for 45 minutes to an hour.
Allow cake to cool before coating it with chocolate topping.
We got the recipe from Cikgu Norehan, our HEM at Sek Men Bandar Baru Bangi.
Friday, April 30, 2010
Cream Puff
Ingredients:
500 ml plain water
200 gm butter
1 tbsp sugar
1 tsp salt
300 gm plain flour
300 gms eggs without shells (about 4 - A size eggs)
Method:
Combine the water, butter, sugar and salt in a pot and bring to boil.
Remove the pot from fire and add the flour all at once.
Stir the flour quickly and vigorously until it forms into a dough ball.
Leave to cool for 5 to 10 minutes.
Then, beat in the eggs one at a time into the dough.
The dough should now forms into thick paste.
Grease the baking tray that you are going to use.
Fill a pastry bag with the paste and pipe the paste onto the baking tray.
Do not pipe the paste too close to one another as it will get bigger when they are cooked.
(You can also use spoon to drop the paste onto the baking tray - I prefer to use this way as it is less messy.)
Bake for 10 to 12 minutes at 210 Celsius. (or until they turn golden)
Remove from the oven and leave to cool.
When cool, make a hole at the side and pipe in the cream.
Enjoy!
Custard filling untuk Kak Ini
Bahan yang diperlukan:
2 cawan susu segar
4 sudu besar gula (atau secukup rasa)
1/2 sudu teh garam
1/2 sudu teh vanilla essence
1 sudu kecil butter
4 sudu besar tepung custard (dicampur dengan sedikit air)
Cara membuat:
Panaskan susu yang dah dicampur dengan gula, garam, vanilla essence dan butter. Bila dah mendidih kecil, tuangkan tepung custard yang sudah dicampur dengan sedikit air perlahan-lahan ke dalam susu yang mendidih itu sehingga dapat kepekatan yang dikehendaki. Masak sehingga mendidih. Tuang dalam bekas dan sejukkan.
*Cara dan bahan yang sama untuk buat custard sauce untuk bread pudding, apple pie (add some almond flakes) etc. Tapi gunakan 2 sudu besar tepung custard.
500 ml plain water
200 gm butter
1 tbsp sugar
1 tsp salt
300 gm plain flour
300 gms eggs without shells (about 4 - A size eggs)
Method:
Combine the water, butter, sugar and salt in a pot and bring to boil.
Remove the pot from fire and add the flour all at once.
Stir the flour quickly and vigorously until it forms into a dough ball.
Leave to cool for 5 to 10 minutes.
Then, beat in the eggs one at a time into the dough.
The dough should now forms into thick paste.
Fill a pastry bag with the paste and pipe the paste onto the baking tray.
Do not pipe the paste too close to one another as it will get bigger when they are cooked.
(You can also use spoon to drop the paste onto the baking tray - I prefer to use this way as it is less messy.)
Bake for 10 to 12 minutes at 210 Celsius. (or until they turn golden)
Remove from the oven and leave to cool.
When cool, make a hole at the side and pipe in the cream.
Enjoy!
Custard filling untuk Kak Ini
Bahan yang diperlukan:
2 cawan susu segar
4 sudu besar gula (atau secukup rasa)
1/2 sudu teh garam
1/2 sudu teh vanilla essence
1 sudu kecil butter
4 sudu besar tepung custard (dicampur dengan sedikit air)
Cara membuat:
Panaskan susu yang dah dicampur dengan gula, garam, vanilla essence dan butter. Bila dah mendidih kecil, tuangkan tepung custard yang sudah dicampur dengan sedikit air perlahan-lahan ke dalam susu yang mendidih itu sehingga dapat kepekatan yang dikehendaki. Masak sehingga mendidih. Tuang dalam bekas dan sejukkan.
*Cara dan bahan yang sama untuk buat custard sauce untuk bread pudding, apple pie (add some almond flakes) etc. Tapi gunakan 2 sudu besar tepung custard.
Wednesday, April 14, 2010
Tomato Salsa
This is my version of tomato salsa. Enjoy.
Ingredients:
4 ripe tomatoes - chopped coarsely
10 bird eye chillies - chopped coarsely
1 onion - chopped coarsely
5 stalk of cilantro - chopped coarsely
2 tbsp lime juice
Salt and sugar
Mix everything in a bowl and serve.
You can substitute the tomatoes with mangoes or green apples.
Ingredients:
4 ripe tomatoes - chopped coarsely
10 bird eye chillies - chopped coarsely
1 onion - chopped coarsely
5 stalk of cilantro - chopped coarsely
2 tbsp lime juice
Salt and sugar
Mix everything in a bowl and serve.
You can substitute the tomatoes with mangoes or green apples.
Tuesday, February 2, 2010
Nasi Maqluba
I got the recipe from my good friend Latifah Osman. After some research and trials, I come up with a recipe that is quite different from Latifah's.
Ingredients:
(A)
3 cups basmathi extra long grain - washed and soaked for 1/2 hour
3 yellow onions (holland) - cut into wedges (deep fry until golden)
3 tomatoes - thinly sliced
3 eggplants (4 inches long) - sliced and deep fry for 3 mins
3 tbsp of raisin
(B)
300 gms of beef - cut into small cubes( you could substitute the beef with chicken/lamb)
4 cloves
2 sticks of 2 inches cinnamon stick
1 star anise
5 cardamoms
1 tbsp whole black pepper
Salt - to taste
Method:
Boil (B) until beef is tender. Take out the beef. The remaining stock will be used to cook the rice later.
In a 2.5 liter rice cooker, arrange the ingredients accordingly.
The sliced tomatoes should be at the bottom of the pot. Next is the fried eggplants, onions, beef, raisins and rice. Pour the beef stock slowly into the pot and cook. The rice and water ratio is 3:5. Please do not stir the rice or remove the lid when it is cooking.
When the rice has cooked, remove the lid from the pot. Place a large platter over the pot then flip the pot so the rice is upside down on the platter. Ready to serve.
Serve this dish with tomato salsa and salad.
Ingredients:
(A)
3 cups basmathi extra long grain - washed and soaked for 1/2 hour
3 yellow onions (holland) - cut into wedges (deep fry until golden)
3 tomatoes - thinly sliced
3 eggplants (4 inches long) - sliced and deep fry for 3 mins
3 tbsp of raisin
(B)
300 gms of beef - cut into small cubes( you could substitute the beef with chicken/lamb)
4 cloves
2 sticks of 2 inches cinnamon stick
1 star anise
5 cardamoms
1 tbsp whole black pepper
Salt - to taste
Method:
Boil (B) until beef is tender. Take out the beef. The remaining stock will be used to cook the rice later.
In a 2.5 liter rice cooker, arrange the ingredients accordingly.
The sliced tomatoes should be at the bottom of the pot. Next is the fried eggplants, onions, beef, raisins and rice. Pour the beef stock slowly into the pot and cook. The rice and water ratio is 3:5. Please do not stir the rice or remove the lid when it is cooking.
When the rice has cooked, remove the lid from the pot. Place a large platter over the pot then flip the pot so the rice is upside down on the platter. Ready to serve.
Serve this dish with tomato salsa and salad.
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