Kacang Phool

Hari tuh nampak Alongroz buat kacang phool neh...haihhh memang tak boleh menahan diri dah...nak2 bila dia bagitau kat blog tuh...dia beli kacang parang tuh kat Giant Taiping...Apakah??? hahaha...orang dok Miri boleh je jumpa kat Giant tuh...yang saya neh berkurun dok sini boleh je tak terfikir nak cari kat Giant....adehhh..jenuh pusing Tesco, The Store....pastu cari plak kat Tesco Manjung nuuuu....kat Tesco SgPetani pun cari jugak...haremmm...hahaha...padahal tuh haaaa...kat Giant tuh je haaa....

Sungguh berterimakasih la kat Alongroz tuh ....pastu masa dok sembang di FB dengan kawan zaman sekolah dulu Nora...dia pun cakap memang kat Giant dah lama ada jual...ko neh pesal tak gtau aku awal2 Puan Nora oiiii..hahaha....gila lama mengidam nak makan kacang phool tuh...baru hari neh tercapai hajat...habis seisi rumah suka...alhamdulillah...sedappppp....bestttt...puassss....tadi tuh punya meroyan pi beli sampai 6 tin...hahaha..saje la nak buat stok....

Ehhh..nak boh kacang phool neh bawah kategori apa haa???  hahaha..

Resepi neh dah lama saya simpan...ambek dari Diana...blog beliau pun dah tak leh nak access dah...hukss...katanya resepi dari Pn Asmah Laili..tukang masak Singaporean tuh....tapi saya terlupa nak beli limau kasturi...tak pe la..guna limau nipis pun sedap sangat dah...


Nak tengok resepi kacang phool Alongroz...boleh kesini

KACANG PHOOL

Sumbangan : Diana

Sumber : Mami Asmah Laili

Bahan-Bahan:-

1 tin kacang PHOOL MEDAMAS masukkan didalam mangkuk< saya guna 2 tin, satu tuh saya ramas2 kasi hancur sket..

1 tin kacang kuda putih dan pecah-pecahkan

1 tin bake beans< saya tak letak pun..

1/2 kilo daging cincang

Beberapa biji telur, digoreng mata lembu

2 biji bawang besar, dipotong dadu kecil

3 biji lada hijau, dihiris kasar

3 biji lada merah, dihiris kasar

6 biji limau kasturi, dibelah 2

Sedikit daun ketumbar dan daun pudina< letak daun sup shj

Garam secukup rasa

BAHAN KISAR

20 biji lada kering

20 biji bawang merah< saya ganti dengan 3 biji bawang besar

5 biji bawang putih dikisar halus

2 sudu teh penuh rempah beriani< tak letak

Sedikit halia

...dan saya tambah...

>1sdb serbuk jintan putih

> 1sdb serbuk jintan manis

>1sdb serbuk ketumbar

>3sdb serbuk kari daging

>1sdt serbuk lada putih

Cara Cara:-

Tumis bahan kisar sehingga garing dan wangi. Masukkan daging dan sedikit air. Masukkan semua kekacang dan gaul rata. Biarkan mendidih sehingga dagingnya empuk dan pekat sedikit. Masukkan garam beserta daun ketumbar dan pudina. Rasa, jika ada yang kurang, tambahla sesedap rasa

Wonderfully Soft Bread

Saya buat neh semata2 nak bagi kat kawan lama> Kak Ani yang turun dari Aloq Staq...kawan yang sama2 sepengajian di U di utara tanahair lamaaa duluuuu....Kak Ani juga request nak kek  coklat...dah lama saya janji nak buatkan kek untuk dia...so saya buatkan devil's chocolate cake , resepi dari Ayu Curlybabes...tapi tak ada pic la plak..memang saya bagi sebijik tuh kat dia...tak ada potong2 dah..

Wonderfully Soft Bread neh dah banyak kali saya buat...first time buat kat sini, buat tahun lepas lagi, resepi asal dr Wendy...so sesiapa nak resepi klik la memaner antara dua link itu...buat kali neh tak letak inti apa2...just pipe kan blueberry filling on top of the bread....pagi tadi kak ani texted cakap sedap dedua kek dan roti...alhamdulillah..harap beliau sekeluarga dapat menghabiskan semua tuh tanpa was2...hahaha...

Ptg neh pun ingat nak buat roti lagi...mungkin nak letak inti daging....haaa...buat pizza pun ok jugak kan...apa pun tengok la atas kerajinan ku ini....

Vanilla Peach Muffins

Dah banyak hari saya beli peaches neh...tak ada siapa yang nak makan..dari dia rotten ..baek la saya buat muffins...kebetulan masa BW...nampak la resepi neh kat blog kak paty...apa lagi..terus la CnP...pagi tadi baru berkesempatan nak buat...

Atas tuh saya tabur badam cincang instead of coarse sugar...to Kak Paty...tq for the recipe...

Ingredients:-

1 ¾ cup all purpose flour

1 ½ tsp baking powder

½ tsp salt

2 large eggs

¾ cup sugar

2 tbsp vegetable oil

2 tsp vanilla extract*

1 ½ cups peeled, diced frozen peaches (unthawed)> used fresh peaches

coarse sugar, for topping > subs with almond nibs

 Method:-

Preheat oven to 350F and line a 12-cup muffin tin with baking cups.

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk/beat together eggs and sugar for about a minute at high speed, just until fairly smooth, then add in oil and vanilla.

Add in flour mixture and stir until just combined.

Briefly stir in peach pieces.

Divide evenly into muffin cups and sprinkle with coarse sugar.

Bake at 350F for 18-22 minutes, until a tester inserted into the center comes out clean. Cool on a wire rack.

Red Velvet Cake

 

Entah kali ke berapa  dah saya buat kek neh...tapi neh la kali kedua saya post kat blog...sebab selalunya saya tak ambil gambar pun...yerla bila dah siap terus je nak ngap...kali neh saya buat sebijik kek guna dua baking pan saiz 9 inches...memang besar dan tinggi kek neh...yang first letak dalam blog hari tuh saya buat cuppies...kek neh saya bawa ke tempat keja...saja la buat makan2 sempena hari jumaat....

Resepi seperti biasa diambil dari joyofbaking...kali neh saya memang guna buttermilk...sebelum neh buat sendiri buttermilk (susu+lemon juice/vinegar) saya beli buttermilk yang brand Pauls tuh...

Deco cake memang failed...hahaha..belasah...janji sedap dan boleh dimakan....

Ingredients:-

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food colouring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (contains 36-40% butterfat)

Method:-

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake: In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut. Serves 10-12 people

Banana Blueberry Bread

Neh bukan yeasted bread...tapi resepi mat salleh neh memang gini kan...depa panggey quick bread....padahal pada kita neh macam kek je pun...dan dah tentu sedap sangat...buat breakfast atau pun minum petang lagi la masyuk....

resepi neh saya ambek dari recipegirl...saya sangat suka makan bread neh...ok meh la tengok resepi (tatau nak cakap apa sebenarnya...hahaha)...untuk bread neh saya saja taburkan chocolate rice...kasi lagi ummphh...

Ingredients:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup salted butter

2/3 cup granulated white sugar

2 large eggs

1 cup mashed ripe bananas

1 cup fresh blueberries

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.

2. Sift first four ingredients (dry) into a small bowl. Set aside.

3. In a large bowl, use an electric mixer to beat butter until creamy. Then beat in sugar until light and fluffy. Add eggs, beating in one at a time. Stir in dry ingredients and then banana.

4. Carefully stir in blueberries.

5. Pour batter into prepared loaf pan and bake 50 minutes. A toothpick inserted into the center should come out clean.

6. Let sit for 15 minutes, then remove from the pan to a wire rack to cool.

Serimuka Durian

Serimuka neh saya buat dalam minggu lepas laa...rabu ke khamis entah..ishhh sekarang memang sebuk sejak waktu bekerja dah tukar...ada sikit malas disitu...erkk sikit ke...hahaha...malas banyak nak update sbnrnya...ishhh teruk laaa....

~letak dalam bekas bawak gi kerja~

Resepi neh ambek dari blog Rima...tq...sedap sungguh...tuh ada lagi isi durian yg saya telah simpan dalam tupperware and letak dalam freezer....ingat pasneh nak buat pancake(bantal durian tuh) tgk la macamana kesudahannya nnt hahaha....

Lapisan Bawah :

250g beras pulut - rendam 1jam dan toskan

1/2 sk garam

170ml santan cair

Daun pandan simpul

Cara membuatnya :

Sediakan periuk kukusan dan panaskan air. Satukan semua bahan diatas dan gaul sebati. Kemudian kukus lebih kurang 30-35min atau sehingga pulut masak. Keluarkan daun pandan. Masukkan pulut ke dalam loyang yang di alas dengan daun pisang@plastik wrap supaya mudah dikeluarkan. Tekan padat. Ketepikan sebentar.

Bahan :

Lapisan Atas :

150g isi durian

125g gula

3 biji telur (anggaran 30g setiap satu)

35g tepung gandum

10g tepung jagung

375ml santan pekat (hana buh 200ml santan pekat + 175ml air < saya pun sama)

secubit garam

Sedikit pewarna kuning

Cara membuatnya :

Blend isi durian dengan sukatan air sehingga hancur sebati.Ketepikan.

Satukan telur, gula, tepung, santan, garam dan pewarna. Blend semua sebati.Kemudian tapis ke dalam periuk.

Campurkan isi durian tadi. Dan masak sekejap menggunakan api kecil sehingga agak pekat. tak perlu sampai mendidih.Curahkan adunan ke dalam loyang pulut tadi.

Kukus lebih kurang 30-40min atau sehingga masak. Pastikan tutup pengukus dilapik dengan kain agar air tidak menitik atas kuih.

Tunggu benar2 sejuk baru dipotong.