Tuesday, 30 December 2008
Selamat Kembali! Malaysia Tanahairku
Hari ni..kami sekeluarga berangkat ke Malaysia... selesailah tempoh 3 tahun di UK ni.. hmm entah bila aku dapat datang ke sini lagi...hu..hu..hu..
Wednesday, 24 December 2008
Happy Birthday Along
Hari ni..24 Disember 2008, genap umur anak sulongku, Along 15 tahun...kami doakan moga Along menjadi anak yang soleh dan taat pada ibubapa serta berjaya dalam apa jua bidang yang dia minati.
Sempena ulangtahun Along ke-15 ni..kami menghadiahkan dia handphone Samsung..Ni dia gambarnya..
Saturday, 20 December 2008
Good Bye! Putney
Hari ni Anizan & co serta Kak Ani & co menjemput kami 3 keluarga lunch...lepas ni..tak tahu bila dapat datang kat Putney lagi...hu..hu..hu...Jom kita tengok gambar-gambar majlis tadi! layannn...
Friday, 19 December 2008
How To Color Your Icing
Sumber : Cakecentral.com
In the center are the primary colors - Red, Yellow, and Blue. From these, all others are made.
In the inner ring are secondary colors - orange, green, violet, made by mixing equal amounts of primary colors. Mix red and yellow for orange, mix red and blue for violet, and mix blue and yellow for green.
In the outer ring are the tertiary colors - achieved by mixing varying amounts of one primary color with the adjacent primary. Mix a large amount of red with a small amount of blue and you will get a red-violet color. Do the opposite for blue-violet. Increase or decrease amounts form many hues in between.
White is an absence of color and black is a collection of the three primary colors in intense form.
COLOR BLENDING:
Color: Parts:
Black
Because it takes such a strong concentration of color to produce black, it is easier to buy black color. Mixing black color IS possible, but you need to use very strong paste colors and a LOT of it which makes the recipe bitter. A pinch of salt will help with the bitterness, but the only way to get a good strong black is with a LOT of color, especially when using gel color. Be careful with black. It will stain just about anything it touches.
Use white icing with a combination of royal blue, red, orange and lemon. Or, start with a dark brown color or chocolate icing (made with melted chocolate and/or black or Dutch process cocoa) and add black. I Just keep adding more black color SLOWLY until you reach your desired color. Remember colors darken as they sit.
For small amounts of black icing (for piping buttons, dots, etc) you can just add enough black food coloring to your white icing to create black
Brown To make brown, mix red and green gel or paste color or melt unsweetened chocolate or use cocoa powder and mix it into your white icing. Brown color occasionally has a green overtone to it which occurs with the presence of acid in the icing; lemon juice or cream of tartar, so omit. Also dissolving brown color in 1/4 teaspoon water before adding to icing will eliminate the green tone.
Red Making dark red icing can be a challenge. Make your icing a day ahead of time. That dark pink icing will darken over time and turn into the red you need if you give it 24 hours.
Purple If using purple color for buttercream icing make sure there is milk added for the liquid. You'll find your icing won't fade blue as it crusts.
Pastels add 2 parts of white icing to 1 part of any colored icing
Apricot 2 Orange + 1 Golden Yellow
Aqua 5 Sky Blue + 1 Leaf Green
Avocado 4 Lemon Yellow + 1 Leaf Green + touch of black
Burgundy 5 Rose Pink + 1 Violet
Chartreuse 5 Lemon Yellow + 1 Leaf Green
Rust 8 Orange + 2 Red + 1 Brown
Copper 1 Golden Yellow + 1 Brown + 1 Xmas-Red
Hunter Green Kelly Green + small amount of black
Coral 3 Rose Pink + 2 Lemon Yellow
Lavender 5 Pink + 1 Violet
Black Mix left over color icing together, then add black skin tone - Use a small amount of copper
Silver (Gray) 1 Black + 1 Blue
Turquoise 6 Sky Blue + 1 Lemon Yellow
Teal 9 Sky Blue + small amount of Lemon Yellow
Dusty Rose 5 Rose Pink + 1 Violet
Mauve 5 Rose Pink + 2 Orange + 2 Red + 2 Black
Plum 1 Violet + a touch of Christmas Red
Gold 10 Lemon Yellow + 3 Orange + 1 Red
Maroon 4 Red Red + 2 Burgundy
Ivory Use ivory paste
Moss Green 2 Violet + 3 Lemon Yellow
Navy Blue 1 Sky Blue + 1 Violet
Grape 1 Sky Blue + 6 Rose Pink
Raspberry 3 Rose Pink + 1 Christmas Red
Ruby Red 1 Red Red + 1 touch black
Icing Colors
Use a paste or powder icing color. Paste or powder icing color is designed for coloring icing. They are concentrated, giving vivid or deep colors without changing the consistency of your icing. Using food colors not only will thin your icing, but will limit your color options. If your icing consistency changes, you may have difficulty in piping some decorations.
Mixing Color In Icing
If you are using an icing color paste, insert a toothpick through the foil cover, then swirl the toothpick into the icing. Leaving the foil cover on the jar will extend the life of your paste. Add small amounts of color at a time, using a fresh toothpick each time, until you have the desired color. If you are using red, royal blue, black, brown, or orange, you can remove the foil cover and use the tip of a knife to add the paste to your icing. Clean the knife blade before inserting into the jar to add more color. Use a spatula to blend the color, making sure the color is evenly distributed. Royal icing requires more color than buttercream icing to achieve the same color intensity.
To keep the color consistent on the cake, mix enough of any one icing color for the entire cake. It is difficult to match the same shade of color again.
Intense Colors
When making deep colors, such as black, brown, red, orange or royal blue, use paste food colors in larger amounts than normal. It can take as much as 1 oz. paste food color per one cup to obtain deep colors. Deep colors are recommended for accent colors only.
When icing is colored deep red, a bitter aftertaste may be detected. Wilton No-Taste Red should be used when a large portion of red coloring is used on the cake, such as for flowers and borders. Wilton No-Taste Red does not contain red 3 which causes the bitter taste.
When white buttercream is tinted dark black, it also can have a bitter taste. Instead add black paste food color to dark chocolate icing.
Color Changes
Colors deepen in buttercream icings after setting or exposure to light. Color your icing 1-2 hours before decorating. Colors might fade slightly in royal, boiled or Color Flow icing after they have set.
Lemon juice or cream of tartar can cause colors to change, for example, violet will become blue. If the recipe has one of these ingredients in it, omit it. In addition, water can cause color changes depending upon your geographical area. If buttercream icing is made with water, replace some of the water with milk or milk powder.
Brown color occasionally has a green overtone to it. This usually occurs with the presence of acid in the icing, such as lemon juice or cream of tartar. Omit the acid if tinting icing brown. Dissolving brown color in 1/4 teaspoon water before adding to icing will eliminate the green tone.
Marble Effects
By stacking different shades of tinted icing in your bag, you can achieve a marble effect to your decorations.
Bag Striping Effects
To achieve a two-tone effect, add a different color on the side of the bag before you put in your tinted icing. This way, you can create flowers with light and dark tones or create a clown with striped shirt and trousers.
Brush Striping
Produces more intense multi-colors because it is done with icing color brushed directly on the side of a bag. Apply one or more stripes of icing color to the sides of the bag with a decorating brush, then fill the bag with white or tinted icing. Your decorations will come out striped.
Spatula Striping
Produces two-tone and realistic flowers and figure piping. Use a spatula to strip the side of a decorating bag with tinted icing. Fill the bag with white or a contrasting shade of icing. Your decorations will consist of soft contrasts.
Lightening Colors
White-white is used for lightening icing that has been colored too dark. White buttercream made with butter or margarine can be whitened with white-white paste food color.
Staining
Paste colors can stain teeth, skin and clothing. Washing the area with soap and warm water will remove color from skin and clothing. Bleach can be used on counter tops to remove stains.
Lukewarm water should be used first to spot stained color. Rinse thoroughly, allow to dry. If color is still visible use a commercial cleaner on the garment, carpet, upholstery, etc. In the case of a color that has Red 3 as an ingredient use an acid such as vinegar or lemon juice to soak the stain first. Continue with lukewarm water and allow to dry before using a commercial cleaner.
In the center are the primary colors - Red, Yellow, and Blue. From these, all others are made.
In the inner ring are secondary colors - orange, green, violet, made by mixing equal amounts of primary colors. Mix red and yellow for orange, mix red and blue for violet, and mix blue and yellow for green.
In the outer ring are the tertiary colors - achieved by mixing varying amounts of one primary color with the adjacent primary. Mix a large amount of red with a small amount of blue and you will get a red-violet color. Do the opposite for blue-violet. Increase or decrease amounts form many hues in between.
White is an absence of color and black is a collection of the three primary colors in intense form.
COLOR BLENDING:
Color: Parts:
Black
Because it takes such a strong concentration of color to produce black, it is easier to buy black color. Mixing black color IS possible, but you need to use very strong paste colors and a LOT of it which makes the recipe bitter. A pinch of salt will help with the bitterness, but the only way to get a good strong black is with a LOT of color, especially when using gel color. Be careful with black. It will stain just about anything it touches.
Use white icing with a combination of royal blue, red, orange and lemon. Or, start with a dark brown color or chocolate icing (made with melted chocolate and/or black or Dutch process cocoa) and add black. I Just keep adding more black color SLOWLY until you reach your desired color. Remember colors darken as they sit.
For small amounts of black icing (for piping buttons, dots, etc) you can just add enough black food coloring to your white icing to create black
Brown To make brown, mix red and green gel or paste color or melt unsweetened chocolate or use cocoa powder and mix it into your white icing. Brown color occasionally has a green overtone to it which occurs with the presence of acid in the icing; lemon juice or cream of tartar, so omit. Also dissolving brown color in 1/4 teaspoon water before adding to icing will eliminate the green tone.
Red Making dark red icing can be a challenge. Make your icing a day ahead of time. That dark pink icing will darken over time and turn into the red you need if you give it 24 hours.
Purple If using purple color for buttercream icing make sure there is milk added for the liquid. You'll find your icing won't fade blue as it crusts.
Pastels add 2 parts of white icing to 1 part of any colored icing
Apricot 2 Orange + 1 Golden Yellow
Aqua 5 Sky Blue + 1 Leaf Green
Avocado 4 Lemon Yellow + 1 Leaf Green + touch of black
Burgundy 5 Rose Pink + 1 Violet
Chartreuse 5 Lemon Yellow + 1 Leaf Green
Rust 8 Orange + 2 Red + 1 Brown
Copper 1 Golden Yellow + 1 Brown + 1 Xmas-Red
Hunter Green Kelly Green + small amount of black
Coral 3 Rose Pink + 2 Lemon Yellow
Lavender 5 Pink + 1 Violet
Black Mix left over color icing together, then add black skin tone - Use a small amount of copper
Silver (Gray) 1 Black + 1 Blue
Turquoise 6 Sky Blue + 1 Lemon Yellow
Teal 9 Sky Blue + small amount of Lemon Yellow
Dusty Rose 5 Rose Pink + 1 Violet
Mauve 5 Rose Pink + 2 Orange + 2 Red + 2 Black
Plum 1 Violet + a touch of Christmas Red
Gold 10 Lemon Yellow + 3 Orange + 1 Red
Maroon 4 Red Red + 2 Burgundy
Ivory Use ivory paste
Moss Green 2 Violet + 3 Lemon Yellow
Navy Blue 1 Sky Blue + 1 Violet
Grape 1 Sky Blue + 6 Rose Pink
Raspberry 3 Rose Pink + 1 Christmas Red
Ruby Red 1 Red Red + 1 touch black
Icing Colors
Use a paste or powder icing color. Paste or powder icing color is designed for coloring icing. They are concentrated, giving vivid or deep colors without changing the consistency of your icing. Using food colors not only will thin your icing, but will limit your color options. If your icing consistency changes, you may have difficulty in piping some decorations.
Mixing Color In Icing
If you are using an icing color paste, insert a toothpick through the foil cover, then swirl the toothpick into the icing. Leaving the foil cover on the jar will extend the life of your paste. Add small amounts of color at a time, using a fresh toothpick each time, until you have the desired color. If you are using red, royal blue, black, brown, or orange, you can remove the foil cover and use the tip of a knife to add the paste to your icing. Clean the knife blade before inserting into the jar to add more color. Use a spatula to blend the color, making sure the color is evenly distributed. Royal icing requires more color than buttercream icing to achieve the same color intensity.
To keep the color consistent on the cake, mix enough of any one icing color for the entire cake. It is difficult to match the same shade of color again.
Intense Colors
When making deep colors, such as black, brown, red, orange or royal blue, use paste food colors in larger amounts than normal. It can take as much as 1 oz. paste food color per one cup to obtain deep colors. Deep colors are recommended for accent colors only.
When icing is colored deep red, a bitter aftertaste may be detected. Wilton No-Taste Red should be used when a large portion of red coloring is used on the cake, such as for flowers and borders. Wilton No-Taste Red does not contain red 3 which causes the bitter taste.
When white buttercream is tinted dark black, it also can have a bitter taste. Instead add black paste food color to dark chocolate icing.
Color Changes
Colors deepen in buttercream icings after setting or exposure to light. Color your icing 1-2 hours before decorating. Colors might fade slightly in royal, boiled or Color Flow icing after they have set.
Lemon juice or cream of tartar can cause colors to change, for example, violet will become blue. If the recipe has one of these ingredients in it, omit it. In addition, water can cause color changes depending upon your geographical area. If buttercream icing is made with water, replace some of the water with milk or milk powder.
Brown color occasionally has a green overtone to it. This usually occurs with the presence of acid in the icing, such as lemon juice or cream of tartar. Omit the acid if tinting icing brown. Dissolving brown color in 1/4 teaspoon water before adding to icing will eliminate the green tone.
Marble Effects
By stacking different shades of tinted icing in your bag, you can achieve a marble effect to your decorations.
Bag Striping Effects
To achieve a two-tone effect, add a different color on the side of the bag before you put in your tinted icing. This way, you can create flowers with light and dark tones or create a clown with striped shirt and trousers.
Brush Striping
Produces more intense multi-colors because it is done with icing color brushed directly on the side of a bag. Apply one or more stripes of icing color to the sides of the bag with a decorating brush, then fill the bag with white or tinted icing. Your decorations will come out striped.
Spatula Striping
Produces two-tone and realistic flowers and figure piping. Use a spatula to strip the side of a decorating bag with tinted icing. Fill the bag with white or a contrasting shade of icing. Your decorations will consist of soft contrasts.
Lightening Colors
White-white is used for lightening icing that has been colored too dark. White buttercream made with butter or margarine can be whitened with white-white paste food color.
Staining
Paste colors can stain teeth, skin and clothing. Washing the area with soap and warm water will remove color from skin and clothing. Bleach can be used on counter tops to remove stains.
Lukewarm water should be used first to spot stained color. Rinse thoroughly, allow to dry. If color is still visible use a commercial cleaner on the garment, carpet, upholstery, etc. In the case of a color that has Red 3 as an ingredient use an acid such as vinegar or lemon juice to soak the stain first. Continue with lukewarm water and allow to dry before using a commercial cleaner.
Italian Meringue Buttercream Icing
IMBC from Whimsical Bakehouse Cake Book (Yield: 8 cups)
In a saucepan, bring to a boil:
1/2 cup water
2 1/4 cups sugar
Use a clean brush and cold water to wash down any sugar crystals that form on the sides of the pan as the water heats. When the sugar comes to a boil set a timer for 7 minutes, and let boil.
After 5 minutes, in the bowl of an electric mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when the timer goes off.
With the mixer on high speed, slowly beat the sugar syrup into the egg whites, pouring the syrup to the side of the bowl to avoid the whip.
Continue to beat until the bowl is cool to the touch, about 10 minutes. Slowly add:
1 1/2 pounds (6 sticks) unsalted butter at room temperature, cut into 1-inch pieces
When the buttercream begins to jump out of the bowl, reduce the speed to low.
Mix in at low speed:
1 teaspoon pure vanilla extract
Beat until light and fluffy. At some points the mixture might look curdled. Just keep beating, it will become smooth again.
Flavour Variations....
Chocolate:
Stir in 2 to 3 ounces of melted, body temp (100 degree) semisweet chocolate per 1 cup of frosting. Mix until smooth and completely blended. Make sure you scrape the sides to you don't get hardened flecks of chocolate
Lemon:
stir in 14 cup lemon curd per 2 cups of frosting, mix until smooth and completely blended
Raspberry:
stir in 1/4 cup (or to taste and color) raspberry puree per 2 cups buttercream. mix until smooth and completely blended
Chocolate Hazelnut:
stir in 1/4 cup (or to taste and color) chocolate hazelnut spread (Nutella) per 1 1/2 cups frosting. you know the drill.
Coffee:
In a bowl, dissolve 2 tablespoons instant espresso powder in 2 tablespoons of hot water. Whisk in 3 cups of buttercream. mix it up until smooth and blended.
In a saucepan, bring to a boil:
1/2 cup water
2 1/4 cups sugar
Use a clean brush and cold water to wash down any sugar crystals that form on the sides of the pan as the water heats. When the sugar comes to a boil set a timer for 7 minutes, and let boil.
After 5 minutes, in the bowl of an electric mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when the timer goes off.
With the mixer on high speed, slowly beat the sugar syrup into the egg whites, pouring the syrup to the side of the bowl to avoid the whip.
Continue to beat until the bowl is cool to the touch, about 10 minutes. Slowly add:
1 1/2 pounds (6 sticks) unsalted butter at room temperature, cut into 1-inch pieces
When the buttercream begins to jump out of the bowl, reduce the speed to low.
Mix in at low speed:
1 teaspoon pure vanilla extract
Beat until light and fluffy. At some points the mixture might look curdled. Just keep beating, it will become smooth again.
Flavour Variations....
Chocolate:
Stir in 2 to 3 ounces of melted, body temp (100 degree) semisweet chocolate per 1 cup of frosting. Mix until smooth and completely blended. Make sure you scrape the sides to you don't get hardened flecks of chocolate
Lemon:
stir in 14 cup lemon curd per 2 cups of frosting, mix until smooth and completely blended
Raspberry:
stir in 1/4 cup (or to taste and color) raspberry puree per 2 cups buttercream. mix until smooth and completely blended
Chocolate Hazelnut:
stir in 1/4 cup (or to taste and color) chocolate hazelnut spread (Nutella) per 1 1/2 cups frosting. you know the drill.
Coffee:
In a bowl, dissolve 2 tablespoons instant espresso powder in 2 tablespoons of hot water. Whisk in 3 cups of buttercream. mix it up until smooth and blended.
Good bye! Foxborough Primary School
Hari ni..Shauqi dan Saiyyidi last day sekolah...Next year depa akan sambung belajar di Malaysia pulak...sian depa berdua ni..sedih nak tinggalkan sekolah ni..mana tak nyer..belajar kat UK ni...seronok! dan cikgu-cikgu pula friendly....nanti kalau depa balik Malaysia mesti terasa...nak buat camner...sabo aje ler!!
Shauqi dan Saiyyidi bersama kawan-kawan dan guru kelasnya.
Shauqi dan Saiyyidi bersama kawan-kawan dan guru kelasnya.
Tuesday, 16 December 2008
Caramel Cheesecake
Sumber : Fa
caramel
butter 120g diced
brown sugar 220g
whipping cream 200ml
base
butter 60g + (1 Tbsp untuk grease pan)
brown sugar 30g
dark chocolate 125g chopped
lemon juice 2tsp mixed with 50ml milk,left for 5 min (sama dengan
buttermilk,boleh beli kat tesco or asda)
eggs 2 lightly beaten
instant coffee powder 2tsp mixed with 1 tsp hot water
vanilla flavour 1/2 tsp
plain flour 60g sifted
cocoa powder 30g sifted
bicabornate soda 1/4 tsp
walnuts 100g.toasted and chopped
flour to grease the pan
filling
cream cheese 500g diced
cornflour 2Tbsp+2 tsp sifted
vanilla 1tsp
whipping cream 200 ml
eggs 4 lighly beaten
method
caramel:
1. Combine butter and brown sugar and stir over low heat until sugar dissolves wihtout boiling. Stir in whipping cream. Bring to boil. The simmer,uncovered. for 8 min stirring continuosly. Remove from heat and set a side to cool.
base
1. Melt butter,sugar and chocolate over double boil. Stir until smooth.remove from heat. Stir in lemon juice mixture. Add eggs,coffee mixture and vanilla. Stir until combined. Add in sifted ingredients and mix until smooth
2. Preheat oven to 180 degree.grease base of a round 23 cm springform ake pan with 1 Tbsp butter. Sprinkles with flour.
3. Pour mixture in and base for 10 min. Lower oven temperature to 150 degree
4. Spread one third of caramel on base. Decorate the top with walnut and set aside.
filling
1. Beat cream cheese until smooth. Add one third of caramel and combines. Add in cornflour and vanilla. Mix until smooth.add cream and beat until mixture thickens. Gradually pour in eggs and mix until just combined.
2.Pour filling on base.place cake pan in water bath.bake for 1 hour. Turn oven off. Leave cake in oven for 30 min with door closed. Remove water bath but leave cake to cool completely in oven with door ajar.
topping
Heat remaining caramel over low heat and pour on cake. Decorate with walnut. Refrigerated for at least 6 hours.
caramel
butter 120g diced
brown sugar 220g
whipping cream 200ml
base
butter 60g + (1 Tbsp untuk grease pan)
brown sugar 30g
dark chocolate 125g chopped
lemon juice 2tsp mixed with 50ml milk,left for 5 min (sama dengan
buttermilk,boleh beli kat tesco or asda)
eggs 2 lightly beaten
instant coffee powder 2tsp mixed with 1 tsp hot water
vanilla flavour 1/2 tsp
plain flour 60g sifted
cocoa powder 30g sifted
bicabornate soda 1/4 tsp
walnuts 100g.toasted and chopped
flour to grease the pan
filling
cream cheese 500g diced
cornflour 2Tbsp+2 tsp sifted
vanilla 1tsp
whipping cream 200 ml
eggs 4 lighly beaten
method
caramel:
1. Combine butter and brown sugar and stir over low heat until sugar dissolves wihtout boiling. Stir in whipping cream. Bring to boil. The simmer,uncovered. for 8 min stirring continuosly. Remove from heat and set a side to cool.
base
1. Melt butter,sugar and chocolate over double boil. Stir until smooth.remove from heat. Stir in lemon juice mixture. Add eggs,coffee mixture and vanilla. Stir until combined. Add in sifted ingredients and mix until smooth
2. Preheat oven to 180 degree.grease base of a round 23 cm springform ake pan with 1 Tbsp butter. Sprinkles with flour.
3. Pour mixture in and base for 10 min. Lower oven temperature to 150 degree
4. Spread one third of caramel on base. Decorate the top with walnut and set aside.
filling
1. Beat cream cheese until smooth. Add one third of caramel and combines. Add in cornflour and vanilla. Mix until smooth.add cream and beat until mixture thickens. Gradually pour in eggs and mix until just combined.
2.Pour filling on base.place cake pan in water bath.bake for 1 hour. Turn oven off. Leave cake in oven for 30 min with door closed. Remove water bath but leave cake to cool completely in oven with door ajar.
topping
Heat remaining caramel over low heat and pour on cake. Decorate with walnut. Refrigerated for at least 6 hours.
Banana Toffee Cheesecake
Sumber : Fa
Ingredient
Base:
butter 120g diced
digestive biscuit 200g finely crushed
brown sugar 30g
cornflakes 50g crushed (masuk dlm food processor sekali dengan biskut)
cocoa powder 30g sifted
filling
cream cheese 500g dices
brown sugar 30g
golden syrup 1 Tbsp
cornflour 40g sifted
ripe banana 360g mashed
eggs 4 lightly beaten
whipping cream 200ml (fa pakai double cream)
topping
butter 60g diced
brown sugar 120g
whipping cream 120ml (or double cream)
base:
method
1. Melt butter in pan over low heat. Add in biscuit,cornflakes,sugar,cocoa powder and mixed well.
2. Press into a greased springfprm pan with a metal spoon or with your hand
3. Put in the fridge for at least 1 hour or overnight
filling
1. Beat creamcheese until smooth. Add brown sugar. Golden syrup,cornflour,and beat until smooth. Add mashed banana and slowly pour in eggs. Mix until just combined. Add cream and beat until mixture thickens.
2. Pour filling on biscuit base. Place cake pan in water bath and bake for 1 hour or until filling is set but slightly soft in the centre. Turn oven off but leave cake in oven for 30 min with the door closed.
3. Remove water bath from oven. Leave cake to cool completely in oven with the door ajar. When cool,cover cake and refrigerate for atleast 6 hours.
topping
1.Combine butter and brown sugar in saucepan. Stir constantly over low heat until sugar dissolves wihtout boiling. Stir in cream. Bring to boil. Simmer,uncovered,stirring for 8 min or until caramel thickens. Remove from heat and cool slightly.
2. Remove cake from pan and spread warm caramel on cake.
Saiyyidi Carol Concert
Hari ni tiba ler giliran Saiyyidi pula buat konsert...hmmm...tak best langsung!!! Kalu Sauqi ari tu..ada juga dancing...ini tak...1/2 jam dia berkonsert...asyik duk atas lantai jer sambil menyanyi 'lagu raya'...boring sesangat..cik abang pun sampai kuyu mata mengantuk..duk asyik tengok jam jer....tak sabar nak tunggu konsert tu abis...
Sebelum balik rumah sempat lagi aku snap gambar kenangan Saiyyidi di kawasan sekitar sekolah dia...
Sebelum balik rumah sempat lagi aku snap gambar kenangan Saiyyidi di kawasan sekitar sekolah dia...
Sunday, 14 December 2008
The Best Sponge Cake Recipe for Wedding
Glorious Sponge Cake
"This is an old fashioned sponge cake with a lemon flavor."
INGREDIENTS
6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Method
1) Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2) In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3) Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
or this one
Hot Milk Sponge Cake
"A light and fluffy sponge cake."
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons baking powder
2 teaspoons vanilla extract
Method
1) Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.
2) Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.
3) Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.
"This is an old fashioned sponge cake with a lemon flavor."
INGREDIENTS
6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Method
1) Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2) In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3) Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
or this one
Hot Milk Sponge Cake
"A light and fluffy sponge cake."
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons baking powder
2 teaspoons vanilla extract
Method
1) Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.
2) Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.
3) Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.
Farewell Party - Satay House
Malam ni, kami 3 keluarga diraikan di Satay House, London...nak berpisah ler katakan...hmmm....sedih pulak rasanya malam ni...hu..hu..hu....Mari kita layannn gambar-gambar di majlis tu...
2 model sambilan sedang bergaya di depan Satay House....
Ni pula juadah yang dihidangkan...Satay, Sambal Tumis Udang Petai, Gulai Lemak Ayam, Rendang Daging dan Sayur Goreng.
Kek Selamat Tinggal...hu..hu..hu..
Mari kita tengok..muka-muka yang kelaparan...
Hari ni juga..genap Amirul 2 tahun..."HAPPY BIRTHDAY AMIRUL"! Amirul ni..lahir kat UK 2 tahun lepas...
Nasib baik Yeop (T'shirt merah) boleh jadi Penglipur Lara pada malam ni...kalau tak boring juga budak-budak ni, sementara menunggu kaum ibu dan kaum bapa bersembang......
Bon Voyage Guy!
2 model sambilan sedang bergaya di depan Satay House....
Ni pula juadah yang dihidangkan...Satay, Sambal Tumis Udang Petai, Gulai Lemak Ayam, Rendang Daging dan Sayur Goreng.
Kek Selamat Tinggal...hu..hu..hu..
Mari kita tengok..muka-muka yang kelaparan...
Hari ni juga..genap Amirul 2 tahun..."HAPPY BIRTHDAY AMIRUL"! Amirul ni..lahir kat UK 2 tahun lepas...
Nasib baik Yeop (T'shirt merah) boleh jadi Penglipur Lara pada malam ni...kalau tak boring juga budak-budak ni, sementara menunggu kaum ibu dan kaum bapa bersembang......
Bon Voyage Guy!
Friday, 12 December 2008
Blueberry Cheese Cake
Serve - 12 people)
ingredients
* 225g (8 oz) digestive biscuits, crushed
* 30g (1 oz) butter, melted
* 900g (2 lbs) cream cheese
* 300g (11 oz) caster sugar
* 175ml (6 fl oz) milk
* 4 eggs
* 225ml (8 fl oz) soured cream
* 1 tablespoon vanilla extract
* 4 tablespoons plain flour
* 1 packet blueberry for decoration
preparation method
1. Preheat the oven to 180 C / Gas mark 4. Grease a 23cm loose-bottomed cake tin.
2. In a medium bowl, mix digestive crumbs with melted butter. Press onto base of cake tin.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in soured cream, vanilla and flour until smooth. Pour filling onto prepared biscuit base.
4. Bake for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill until ready to serve.
p/s Grease the cake tin to avoid the cake cracking
Egg-Free Chocolate Cake
Recipe By: Ginger Perkins
This moist, decadent cake is perfect for a party and uses basic ingredients that you're likely to have to hand. It's also vegan, though your guests will never know it!
ingredients
* 550g (1 lb 5 oz) sifted plain flour
* 600g (1 lb 6 oz) caster sugar
* 75g (3 oz) good-quality cocoa powder
* 250ml (8 fl oz) vegetable oil /butter
* 700ml (1 pint 3½ fl oz) water
* 3 teaspoons bicarbonate of soda
* 1 teaspoons baking powder
* 1/2 teaspoon salt
* 3 tablespoons vanilla extract
preparation method
1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin. 2. In a large bowl, sift together flour, cocoa powder, baking soda, bikarbonat soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Pour into prepared baking tin. Bake for 1 hour or until skewer inserted in centre comes out clean.
This moist, decadent cake is perfect for a party and uses basic ingredients that you're likely to have to hand. It's also vegan, though your guests will never know it!
ingredients
* 550g (1 lb 5 oz) sifted plain flour
* 600g (1 lb 6 oz) caster sugar
* 75g (3 oz) good-quality cocoa powder
* 250ml (8 fl oz) vegetable oil /butter
* 700ml (1 pint 3½ fl oz) water
* 3 teaspoons bicarbonate of soda
* 1 teaspoons baking powder
* 1/2 teaspoon salt
* 3 tablespoons vanilla extract
preparation method
1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin. 2. In a large bowl, sift together flour, cocoa powder, baking soda, bikarbonat soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Pour into prepared baking tin. Bake for 1 hour or until skewer inserted in centre comes out clean.
Chocolate Mousse Cheesecake
Recipe By: Eleanor Johnson | Photo By: Allrecipes (Serves: 10)
* yield: 1 cheesecake
* ready in: 1 hour 5 mins (15 mins Prep - 50 mins Cook)
The unique thing about this cheesecake recipe is that it is made in a pressure cooker. Because this cake improves with time, make it the day before. If desired, garnish with icing sugar or whipped cream and sliced strawberries.
ingredients
* 115g (4oz) chocolate biscuits, crushed
* 1 pinch ground cinnamon
* 2 (100g) bars dark chocolate
* 1 tablespoon butter
* 2 (200g) tubs cream cheese, softened
* 1 (227ml) carton double cream
* 1 teaspoon vanilla essence
* 150g (5oz) caster sugar
* 2 eggs, beaten
* 1 1/2 tablespoons cocoa powder
* 350ml (12 fl oz) water
preparation method
1. Grease a 20cm springform tin that will fit inside the pressure cooker. Mix biscuit crumbs and cinnamon together. Sprinkle on the base of the tin, pressing gently.
2. Melt chocolate and butter together and set aside.
3. With a food processor or table top mixer, beat cream cheese until smooth. Add chocolate mixture and blend until mixture is well-mixed and uniformly coloured. Add cream, vanilla, sugar and eggs. Beat well. Sieve cocoa powder over batter and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over biscuit base in tin. Cover cake with a piece of parchment paper. Cover entire cake tin with tin foil.
4. Add water to pressure cooker. Place cake tin on the trivet in pressure cooker. Seal cooker. Bring up to high pressure. Reduce heat to stabilise pressure, and cook 45 to 50 minutes. Remove cooker from heat and let the pressure drop on its own. Remove cheesecake from cooker and let cool to room temperature in pan on a cooling rack.
5. Remove cheesecake from tin and chill for 8 hours before serving.
* yield: 1 cheesecake
* ready in: 1 hour 5 mins (15 mins Prep - 50 mins Cook)
The unique thing about this cheesecake recipe is that it is made in a pressure cooker. Because this cake improves with time, make it the day before. If desired, garnish with icing sugar or whipped cream and sliced strawberries.
ingredients
* 115g (4oz) chocolate biscuits, crushed
* 1 pinch ground cinnamon
* 2 (100g) bars dark chocolate
* 1 tablespoon butter
* 2 (200g) tubs cream cheese, softened
* 1 (227ml) carton double cream
* 1 teaspoon vanilla essence
* 150g (5oz) caster sugar
* 2 eggs, beaten
* 1 1/2 tablespoons cocoa powder
* 350ml (12 fl oz) water
preparation method
1. Grease a 20cm springform tin that will fit inside the pressure cooker. Mix biscuit crumbs and cinnamon together. Sprinkle on the base of the tin, pressing gently.
2. Melt chocolate and butter together and set aside.
3. With a food processor or table top mixer, beat cream cheese until smooth. Add chocolate mixture and blend until mixture is well-mixed and uniformly coloured. Add cream, vanilla, sugar and eggs. Beat well. Sieve cocoa powder over batter and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over biscuit base in tin. Cover cake with a piece of parchment paper. Cover entire cake tin with tin foil.
4. Add water to pressure cooker. Place cake tin on the trivet in pressure cooker. Seal cooker. Bring up to high pressure. Reduce heat to stabilise pressure, and cook 45 to 50 minutes. Remove cooker from heat and let the pressure drop on its own. Remove cheesecake from cooker and let cool to room temperature in pan on a cooling rack.
5. Remove cheesecake from tin and chill for 8 hours before serving.
Thursday, 11 December 2008
My Darling Shauqi
Petang ni..aku dan cik abang menghadiri X'Mas Concert Shauqi kat sekolah..Dia terpilih untuk beraksi dalam 'Cleaning Dancing'...di bawah ni...gambar shauqi tengah beraksi..layannn...
Lepas konsert sempat lagi aku snap gambar kenangan Shauqi di kawasan sekolah..
Toqi berposing di pintu masuk sekolah.
Beraksi bersama arca yang terdapat di hadapan sekolahnya...
Hai...sempat juga dia bergambar dekat Christmas Tree dalam pejabat sekolah tadi...
Ni pula gambar kenangan kat Dewan Makan sekolah...
Lepas konsert sempat lagi aku snap gambar kenangan Shauqi di kawasan sekolah..
Toqi berposing di pintu masuk sekolah.
Beraksi bersama arca yang terdapat di hadapan sekolahnya...
Hai...sempat juga dia bergambar dekat Christmas Tree dalam pejabat sekolah tadi...
Ni pula gambar kenangan kat Dewan Makan sekolah...
Wednesday, 10 December 2008
Strawberry Cheesecake
Ingredients :
1 kg cream cheese, softened
300 gr castor sugar
300 gr strawberry puree ( or flavoring )
600 gr fresh whipping cream
200 gr egg whites
100 gr castor sugar
50 gr gelatine
400 ml hot water
Method :
1. Dissolve the gelatine in to the hot boiling water until dissolve
2. Whipped the whipping cream until stiff consistency
3. whisk the egg whites with the castor sugar until stiff in consistency
4. Softened the cream cheese and castor sugar together until creamy
5. add the whipping cream and merique in to the mixture
6. add food coloring, food flavoring or fruit puree
7. last but not least add the dissolved gelatine and whisk until combine properly
8. pour into tins that already decorated with strawberry slices on the side
9. Let it set in the fridge for at least 2,5 hours before serve :p
1 kg cream cheese, softened
300 gr castor sugar
300 gr strawberry puree ( or flavoring )
600 gr fresh whipping cream
200 gr egg whites
100 gr castor sugar
50 gr gelatine
400 ml hot water
Method :
1. Dissolve the gelatine in to the hot boiling water until dissolve
2. Whipped the whipping cream until stiff consistency
3. whisk the egg whites with the castor sugar until stiff in consistency
4. Softened the cream cheese and castor sugar together until creamy
5. add the whipping cream and merique in to the mixture
6. add food coloring, food flavoring or fruit puree
7. last but not least add the dissolved gelatine and whisk until combine properly
8. pour into tins that already decorated with strawberry slices on the side
9. Let it set in the fridge for at least 2,5 hours before serve :p
Mango Mousse Cake
Ingredients
Cake Base and Cake Top
Cake sponge about 12mm thick.
Mango Mousse
Whipping cream 280gm
Mango puree 100gm
Mango syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes (7g gelatin powder)
Puree Jelly Topping
Mango Puree 100gm
Gelatin Leaf 1.5envelopes
Decoration
Mango 1 thick piece
Dark chocolat button 60gm
Method
Make the mango mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in mango syrup until soft peak form.
Pour mango puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into mango mixture and gently fold well.
Pour in metled gelatin into the mango mixture and gently fold.
Lay the cake based onto the baking tray.
Pour the mango mousse into the baking tray, place the top layer sponge and refrigerate for 1 1/2 hours.
Melt gelatin into the hot mango puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly scatter the mango balls on the top and refrigerate for half an hour. Lastly, decorate the cake with chocolate ornaments.
Cake Base and Cake Top
Cake sponge about 12mm thick.
Mango Mousse
Whipping cream 280gm
Mango puree 100gm
Mango syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes (7g gelatin powder)
Puree Jelly Topping
Mango Puree 100gm
Gelatin Leaf 1.5envelopes
Decoration
Mango 1 thick piece
Dark chocolat button 60gm
Method
Make the mango mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in mango syrup until soft peak form.
Pour mango puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into mango mixture and gently fold well.
Pour in metled gelatin into the mango mixture and gently fold.
Lay the cake based onto the baking tray.
Pour the mango mousse into the baking tray, place the top layer sponge and refrigerate for 1 1/2 hours.
Melt gelatin into the hot mango puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly scatter the mango balls on the top and refrigerate for half an hour. Lastly, decorate the cake with chocolate ornaments.
Strawberry Moussecake
Ingredients
Cake Base
Strawberry sponge cake about 10mm thick.
Strawberry Mousse
Whipping cream 280gm
Strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Puree Jelly Topping
Strawberry Puree 100gm
Gelatin Leaf 1.5envelopes (7g gelatin)
Decoration
Whole Strawberries
Sliced Strawberries
Method
Make the strawberry mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.
Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.
Cake Base
Strawberry sponge cake about 10mm thick.
Strawberry Mousse
Whipping cream 280gm
Strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Puree Jelly Topping
Strawberry Puree 100gm
Gelatin Leaf 1.5envelopes (7g gelatin)
Decoration
Whole Strawberries
Sliced Strawberries
Method
Make the strawberry mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.
Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.
Nasi Dagang Terengganu Resepi Istana
Bahan-bahan ( Untuk 25 orang makan )
* Untuk nasi:
* 1 gantang(2.7kg) beras wangi (eg: brand Sunwhite) dibasuh dan direndam selama 8 - 9 jam
* Segenggam bawang merah setelah dimayang ( lebih kurang 12 ulas)
* 1 - 2 inci halia (dihiris halus-halus panjang)
* 1 - 2 sudu besar halba
* Santan dari 3 biji kelapa ( santan pekat satu cetong(lebih kurang 900ml) dan santan cair satu setengah cetong)
* 1 sudu besar gula
* segenggam garam
* Untuk lauk:
* 4 ekor ikan tongkol yang besar direbus bersama satu keret besar nisan, segenggam asam gelugur dan garam secukup rasa, air rebusan disimpan untuk dimasukkan dalam masakan kuah nanti
* Untuk Kuah:
* 1 senduk nasi penuh serbuk ketumbar
* 1/2 senduk nasi serbuk jintan manis
* segenggam lengkuas setelah dihiris
* 1 inci kunyit hidup (atau 1 sudu besar kunyit serbuk)
* 1 labu bawang putih (yang besar)
* 2 inci halia
* 3/4 kilo bawang merah lebih sedikit
* 1 1/2 bungkus cili boh yang RM1.20 sebungkus
* kerisik dari 1/2 biji kelapa
* 4 keret besar nisan
* santan dari 4 biji kelapa ( kepekatan biasa, jangan cair)
* 2 inci kulit kayu manis
* Untuk Acar: 3 biji timun 1 batang karot 3 biji cili merah besar 2 potong nenas 1/4 kobis (setelah dipotong-potong digaul bersama garam gula dan cuka secukup rasa)
* Telur rebus: 12 - 13 biji
Cara-cara
1. Cara-cara memasak kuah: semua bahan untuk kuah di'blender' kecuali kerisik, nisan, santan dan kulit kayu manis.
2. masak santan hingga naik minyak sedikit barulah dicampur bahan-bahan yang diblender, kerisik, nisan dan kulit kayu manis.
3. masak biar lama (api perlahan) bila santan surut separuh diisi air lagi hingga paras yang pertama, step ini diulang lagi selepas air surut separuh lagi baru letak ikan yang direbus bersama air rebusan dan separuh dari asam gelugur yang diguna untuk rebus ikan, air ditambah lagi sehingga paras pertama dan dimasak api perlahan sehingga kuah pekat dikacau sekali-sekali.( masak kuah makan masa lebih kurang 7 jam, dengan yang demikian kuah menjadi warna gelap dan tulang ikan reput macam sardin di dalam tin)
4. Cara-cara memasak nasi: beras yang direndam 8 jam dibasuh dan dikukus kosong sehingga masak, kemudian diangkat dan digaul rata dengan santan cair, bawang merah yang dimayang dan halba.
5. kukus sekali lagi hingga masak dan diangkat dan digaul bersama santan pekat (diperolehi dengan memerah santan menggunakan air masak)yang sudah dicampur gula dan garam. Nasi sudah siap.
6. Bagi siapa yang kesuntukan masa boleh ikut cara saya memasak kuah, tapi kuahnya tak segelap yang original dan tulang tak sempat menjadi lembut.
* Untuk nasi:
* 1 gantang(2.7kg) beras wangi (eg: brand Sunwhite) dibasuh dan direndam selama 8 - 9 jam
* Segenggam bawang merah setelah dimayang ( lebih kurang 12 ulas)
* 1 - 2 inci halia (dihiris halus-halus panjang)
* 1 - 2 sudu besar halba
* Santan dari 3 biji kelapa ( santan pekat satu cetong(lebih kurang 900ml) dan santan cair satu setengah cetong)
* 1 sudu besar gula
* segenggam garam
* Untuk lauk:
* 4 ekor ikan tongkol yang besar direbus bersama satu keret besar nisan, segenggam asam gelugur dan garam secukup rasa, air rebusan disimpan untuk dimasukkan dalam masakan kuah nanti
* Untuk Kuah:
* 1 senduk nasi penuh serbuk ketumbar
* 1/2 senduk nasi serbuk jintan manis
* segenggam lengkuas setelah dihiris
* 1 inci kunyit hidup (atau 1 sudu besar kunyit serbuk)
* 1 labu bawang putih (yang besar)
* 2 inci halia
* 3/4 kilo bawang merah lebih sedikit
* 1 1/2 bungkus cili boh yang RM1.20 sebungkus
* kerisik dari 1/2 biji kelapa
* 4 keret besar nisan
* santan dari 4 biji kelapa ( kepekatan biasa, jangan cair)
* 2 inci kulit kayu manis
* Untuk Acar: 3 biji timun 1 batang karot 3 biji cili merah besar 2 potong nenas 1/4 kobis (setelah dipotong-potong digaul bersama garam gula dan cuka secukup rasa)
* Telur rebus: 12 - 13 biji
Cara-cara
1. Cara-cara memasak kuah: semua bahan untuk kuah di'blender' kecuali kerisik, nisan, santan dan kulit kayu manis.
2. masak santan hingga naik minyak sedikit barulah dicampur bahan-bahan yang diblender, kerisik, nisan dan kulit kayu manis.
3. masak biar lama (api perlahan) bila santan surut separuh diisi air lagi hingga paras yang pertama, step ini diulang lagi selepas air surut separuh lagi baru letak ikan yang direbus bersama air rebusan dan separuh dari asam gelugur yang diguna untuk rebus ikan, air ditambah lagi sehingga paras pertama dan dimasak api perlahan sehingga kuah pekat dikacau sekali-sekali.( masak kuah makan masa lebih kurang 7 jam, dengan yang demikian kuah menjadi warna gelap dan tulang ikan reput macam sardin di dalam tin)
4. Cara-cara memasak nasi: beras yang direndam 8 jam dibasuh dan dikukus kosong sehingga masak, kemudian diangkat dan digaul rata dengan santan cair, bawang merah yang dimayang dan halba.
5. kukus sekali lagi hingga masak dan diangkat dan digaul bersama santan pekat (diperolehi dengan memerah santan menggunakan air masak)yang sudah dicampur gula dan garam. Nasi sudah siap.
6. Bagi siapa yang kesuntukan masa boleh ikut cara saya memasak kuah, tapi kuahnya tak segelap yang original dan tulang tak sempat menjadi lembut.
Monday, 8 December 2008
Pandan Layer Cake
Sumber : My resepi @ Mat Gebu
At last berjaya juga aku mencuba membuat kek ni...hmmm...kek ni memerlukan daya sabar yang tinggi rupanya...mana tak nyer...mula-mula kena siapkan kek sponge pandan pastu...kastard dia...pastu...kena layerkan lagi...pastu baru jadi macam ni....
* BAHAN2 UNTUK KEK:-
* 5 biji telur Gred A
* 120 g gula
* 125 g tepung gandum*
* 1 camca teh baking powder*(*disatukan dan diayak)
* 75 g minyak jagung
* 15 g ovallate
* 1 camca teh paste pandan
* 2 camca besar susu segar/cair
* BAHAN2 UNTUK KASTARD:-
* 1050 g santan
* 200 g gula
* 10 g serbuk jelly
* 1 camca teh paste pandan
* 100 g tepung Hoen Kwee (warna hijau)
* 75 ml jus pandan (kisar 4 helai dan pandan dgn 75 ml air, kemudian tapis)
* Secubit garam
Cara-cara
1. UNTUK KEK:- Satukan telur, ovalatte, gula dan paste pandan. Pukul hingga kembang dan gebu. Perlahan kan speed dan masukkan tepung sedikit demi sedikit hingga habis. Masukkan juga susu. Gaul rata
2. Masukkan minyak jagung dan gaul rata. Tuang dalam tin berukuran (8 x 8 x 3) inci yg telah di sapu dgn mentega dan alas dasarnya dgn kertas. Sapukan juga permukaan kertas dgn mentega.
3. Bakar dalam oven yg telah dipanaskan pada suhu 175C selama 30 minit. Bila masak keluarkan kek dari oven dan sejukkan. Kecilkan sedikit kek dgn cara memotong bhg tepi kek sehingga menjadi (7 x 7) inci. Kemudian potong mendatar sebanyak 3 keping.
4. UNTUK KASTARD:- Satukan semua bahan2 untuk kastard dalam bekas tahan panas. Masak diatas air mendidih (secara double boiler), gunakan wisk, kacau hingga pekat dan berkilat. Mastikan api dan biar suam sedikit sebelum dilapis dgn kek.
5. UNTUK MEMBUAT KEK LAPIS PANDAN:- Gunakan tin berukuran (8 x 8 x 3) inci. Tuang 1/3 adunan kastard dan ratakan. Lapiskan dgn sekeping kek. Tekan sedikit. Tuang lagi 1/3 kastad dan lapiskan dgn sekeping lagi kek. Ratakan biar memenuhi bhg yg kosong. Lapiskan lagi dgn sekeping kek dan kemudian kastard dan diakhiri dgn kek. Isi ruang2 tepi kek dgn lebihan kastard.
6. Kemudian masukkan dalam peti sejuk sekurang2nya 1 jam. Keluar kan kek dari acuan dan salut dgn kelapa kering.
7. Bahagian yg ber kastard tu di atas dan kek dibawah. Ini bermakna kek nie dimulai dgn bhg kastard dan akhir dgn kek..
8. Satu petua....gunakan tin utk membakar kek tadi, cuci tapi tak payah guna sabun, cuma buang kerak2 yg tertinggal, lepas tu keringkan, kerana saki baki mentega yg kita guna utk mengris tin tu masih ada dan ini memudahkan kek yg telah dilapis dgn kastard utk dikeluarkan...
At last berjaya juga aku mencuba membuat kek ni...hmmm...kek ni memerlukan daya sabar yang tinggi rupanya...mana tak nyer...mula-mula kena siapkan kek sponge pandan pastu...kastard dia...pastu...kena layerkan lagi...pastu baru jadi macam ni....
* BAHAN2 UNTUK KEK:-
* 5 biji telur Gred A
* 120 g gula
* 125 g tepung gandum*
* 1 camca teh baking powder*(*disatukan dan diayak)
* 75 g minyak jagung
* 15 g ovallate
* 1 camca teh paste pandan
* 2 camca besar susu segar/cair
* BAHAN2 UNTUK KASTARD:-
* 1050 g santan
* 200 g gula
* 10 g serbuk jelly
* 1 camca teh paste pandan
* 100 g tepung Hoen Kwee (warna hijau)
* 75 ml jus pandan (kisar 4 helai dan pandan dgn 75 ml air, kemudian tapis)
* Secubit garam
Cara-cara
1. UNTUK KEK:- Satukan telur, ovalatte, gula dan paste pandan. Pukul hingga kembang dan gebu. Perlahan kan speed dan masukkan tepung sedikit demi sedikit hingga habis. Masukkan juga susu. Gaul rata
2. Masukkan minyak jagung dan gaul rata. Tuang dalam tin berukuran (8 x 8 x 3) inci yg telah di sapu dgn mentega dan alas dasarnya dgn kertas. Sapukan juga permukaan kertas dgn mentega.
3. Bakar dalam oven yg telah dipanaskan pada suhu 175C selama 30 minit. Bila masak keluarkan kek dari oven dan sejukkan. Kecilkan sedikit kek dgn cara memotong bhg tepi kek sehingga menjadi (7 x 7) inci. Kemudian potong mendatar sebanyak 3 keping.
4. UNTUK KASTARD:- Satukan semua bahan2 untuk kastard dalam bekas tahan panas. Masak diatas air mendidih (secara double boiler), gunakan wisk, kacau hingga pekat dan berkilat. Mastikan api dan biar suam sedikit sebelum dilapis dgn kek.
5. UNTUK MEMBUAT KEK LAPIS PANDAN:- Gunakan tin berukuran (8 x 8 x 3) inci. Tuang 1/3 adunan kastard dan ratakan. Lapiskan dgn sekeping kek. Tekan sedikit. Tuang lagi 1/3 kastad dan lapiskan dgn sekeping lagi kek. Ratakan biar memenuhi bhg yg kosong. Lapiskan lagi dgn sekeping kek dan kemudian kastard dan diakhiri dgn kek. Isi ruang2 tepi kek dgn lebihan kastard.
6. Kemudian masukkan dalam peti sejuk sekurang2nya 1 jam. Keluar kan kek dari acuan dan salut dgn kelapa kering.
7. Bahagian yg ber kastard tu di atas dan kek dibawah. Ini bermakna kek nie dimulai dgn bhg kastard dan akhir dgn kek..
8. Satu petua....gunakan tin utk membakar kek tadi, cuci tapi tak payah guna sabun, cuma buang kerak2 yg tertinggal, lepas tu keringkan, kerana saki baki mentega yg kita guna utk mengris tin tu masih ada dan ini memudahkan kek yg telah dilapis dgn kastard utk dikeluarkan...
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