Siakap Bakar Tomyam

Bahan A :
1 ekor ikan siakap (bersih dan kelarkan)
2 sudu besar pes tomyam
5 helai daun limau purut
1 sudu besar jus limau nipis ataupun kasturi
1 biji tomato (potong 6)
Aluminium foil

Bahan B : (semua bahan ini DJ kisar halus bersama 2 helai daun limau purut)
2 tangkai cili merah
5 biji cili api - nak pedas letak lebih
3 batang serai
3 ulas bawang merah
2 ulas bawang putih
sedikit gula dan fish sos

Cara membuatnya :
1.Gaulkan semua bahan yang dikisar dan letak di dalam aluminium foil. (jangan masukkan garam kerana pes tomyam selalunya masin.

2.Letakkan ikan dan daun limau purut. Kemudian bungkus kemas.

3.Bakar di dalam kuali di atas dapur selama 30 minit atau sehingga masak.. Boleh juga di bakar di dalam oven.

4.Perahkan limau semasa menghidang.

Ikan Bawal Goreng Berlada

BAHAN-BAHAN

1 ekor ikan bawal bersaiz sederhana
Sedikit serbuk kunyit*
Sedikit garam*(*disatukan dan gaul rata2)
3 biji cili merah
3 ulas bawang putih
1 biji bawang besar
2 biji buah keras
2 biji limau kasturi, ambil jusnya
Garam dan gula secukup rasa
Sedikit hirisan daun bawang untuk hiasan

CARA PENYEDIAAN

1. Lumurkan ikan dengan campuran garam dan kunyit tadi hingga rata.

2. Goreng ikan tadi, tapi jangan garing sangat, biar lembap2, tapi pastikan ikan masak. Angkat dan toskan.

3.Tumbuk hancur cili merah, bawang putih, bawang besar dan buah keras tadi atau kisarkan bahan tersebut. Ketepikan.

4.Panaskan sedikit minyak dalam kuali, tumis bahan tumbuk hancur atau kisar tadi hingga harum.

5. Masukkan garam secukup rasa dan sedikit gula.  Kacau rata dan masak hingga pekat.

6.Masukkan ikan goreng dan gaul rata-rata. Tuang jus limau kasturi, kacau dan masak sekejap. Perasakan dan jika ok boleh matikan api.

7.Tabur hirisan daun bawang sebelum dihidangkan.

Siakap Masak Hijau

SIAKAP MASAK HIJAU


Bahan-Bahan

· 1 ekor ikan siakap
· 2 ulas bawang putih*
· 3 biji bawang merah*
· 1/2 inci halia*
· 4 batang cili merah*
· 4 batang cili padi merah*
· sedikit belacan *(* di tumbuk/ di kisar halus)
· 1 tangkai daun kari
· 3 batang cili hijau- di potong serong
· 1 sudu kecil serbuk lada hitam
· garam & sedikit gula
· 1 cawan air atau lebih.
· 2 biji limau kasturi- Jus

Cara-Cara

1. Ikan di potong, bersihkan dan toskan, gaulkan dengan sedikit garam dan serbuk kunyit. Gorengkan ikan hingga separuh masak dan ketepikan.

2. Kisar atau tumbuk bahan2 yang bertanda *.

3. Panaskan minyak di kuali dan tumiskan bahan2 yg di tumbuk sehingga terbit minyak. Masukkan sedikit air.

4. Masukkan serbuk lada hitam, daun kari dan lada hijau yang di potong serong.

5. Masukkan ikan yg telah di goreng tadi, dan gaul sebati. Masukkan garam dan sedikit gula. Masukkan perahan jus limau kasturi.

6. Biarkan hingga mendidih, perasakan. Sekiranya dah cukup rasa, bolehlah di angkat dan di hidangkan bersama nasi putih hangat.

Buah Melaka

Bahan2 (dalam 20 biji)

1 cawan tepung pulut
1/4 cawan tepung gandum
1/3 cawan air daun pandan (daun pandan dikisar halus dengan air)
1/3 cawan air dengan 2 titik pewarna hijau
1/2 cawan kelapa parut digaul dengan 1/2 sudu teh garam
1/2 keping gula melaka/kabung (dipotong kecil-kecil)

Caranya
1.     Di dalam besen saiz sederhana, gaulkan tepung pulut, tepung gandum, air daun pandan dan air warna sehingga mesra sebati dan tak melekat dijari.

2.  Sediakan periuk berisi air, untuk proses masak buah melaka.

3.   Sementara menunggu air mula mendidih, canaikan adunan sebesar duit 20 sen dan masukkan gula melaka yang dipotong kecil, siapkan dalam 4-5 biji.

4.  Air dah pun mendidih dan masukkan buah melaka, kalau dah masak ia akan timbul.

5.   Setelah itu angkat dan toskan.

6. Pindahkan kedalam dulang berisi kelapa parut untuk dioleskan.

Oven-baked rosti cake

Ingredients:
* 5 beef bacon
* 1.5kg potatoes
* 5 tbsp olive oil
* 1 small onion
* Butter, for greasing

Method:

1. Heat oven to 190C. Dry fry the bacon in a pan for 5 mins. until crisp, then chop into small pieces.
2. Boil the whole potatoes for 5mins, drain then place in a bowl of chilled water.
3. when cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon. 
4. Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 2.3cm loose-bottom cake tin with butter. Scatter the potato over the tin, trying not to pack down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hour and 20mins until the potatoes are cooked through and crisp on top.

Caramelised Shallot Mash

Ingredients:

* 50g Butter
* 125g shallots
* 2 Thyme sprigs
* 1/2 tsp caster sugar
* 2kg potatoes
* 200ml milk

Method:

1. Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat or 20mins, stirring occasionally until soft and golden. Add the sugar and cook 5-10mins more until light brown.
2. Meanwhile, boil the potatoes. Gently heat the milk and remaining butter in a small pan, or just until boiling then drain the potatoes well and return to the cooking pan. Mash until smooth then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve right away.

Chocolate Orange Cupcakes

Ingredients

For the cupcakes

• 120g/4oz plain flour
• 140g/5oz caster sugar
• 1 tsp baking power
• 40g/1½oz unsalted butter
• 50g/2oz dark chocolate, melted
• 1 free-range egg
• 125ml/4fl oz milk
• 1 orange, juice only
• 3 tbsp granulated sugar

For the white chocolate and orange buttercream

• 125g/4½oz unsalted butter, softened
• 250g/9oz icing sugar
• 2-3 tbsp milk
• 50g/1¾oz white chocolate, melted
• 1 orange, zest only
• 100g/3½oz orange chocolate

Preparation method

• Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
• Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
• Whisk the melted chocolate, egg and milk together in a jug.
• Stir the chocolate mixture into the flour mixture until just combined.
• Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
• Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.

*For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. *Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
*Decorate the cupcakes with the buttercream

Orange Cupcakes

Ingredients:

• 1 ¾ cup flour
• 1 cup sugar
• ½ teaspoon salt
• 2 ½ teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• ½ cup orange juice
• 100g butter, softened

Icing:

• 1 ½ cups icing sugar
• ⅛ teaspoon salt
• 1 tablespoon grated orange rind
• 3 tablespoons soft butter
• 2-3 tablespoons orange juice

Method:

• Preheat the oven to 180°C.  Grease, or line a 12 hole muffin tray with muffin cups. 
• Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together thoroughly. 
• Mix flour, salt, and baking powder together in a separate mixing bowl.  Add dry ingredients to creamed ingredients ⅓ at a time  alternating with adding portions of the orange juice to the creamed mixture. 
• Fold in beaten egg whites.  Spoon batter into cupcake holes until ½ full. 
• Bake for 15 minutes or until a toothpick inserted in centre comes out clean.
• Cool cupcakes completely before frosting with orange icing.

*To make the icing, mix all the ingredients together starting with only 2 tablespoons of the orange juice.  If frosting is too thick then add the additional tablespoon of orange juice.

Potato Gnocchi with Sun-Dried Tomato Sauce

Ingredients

• 2 (17-oz.) package(s) Flora Potato Gnocchi
• 1 1/2 tablespoon(s) extra virgin olive oil
• 1/2 onion, chopped 
• 4 clove(s) garlic, chopped
• 1 (16 oz.) can(s) peeled Italian tomatoes, drained, chopped and juices reserved separately
• 2/3 cup(s) oil-packed sun-dried tomatoes, finely chopped
• 3/4 cup(s) chicken stock 
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) black pepper 
• 2 tablespoon(s) fresh basil, chopped 
• 1/2 cup(s) pine nuts toasted
• 4 tablespoon(s) parmagiano reggiano, freshly grated+

Preparation

• Heat the olive oil in a large saute pan on medium-high heat until sizzling, about 2 minutes. Add the onion and garlic and cook for 2 minutes. Stir in the tomatoes and sun-dried tomatoes and cook for 3 minutes.

• Add the chicken stock, salt, pepper, basil, and reserved tomato juice. Bring to a boil and simmer 5-8 minutes.

• Cook the gnocchi as directed on the box, tossing them with the sauce. Sprinkle with the pine nuts and cheese and stir gently.

Orange Cake

Ingredients

• 250g plain flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 300g caster sugar
• 125ml milk
• 125ml orange juice
• 125ml vegetable oil
• 3 eggs, beaten
• 1 1/2 teaspoons grated orange zest

Orange butter icing

• 6 tablespoons butter, softened
• 250g icing sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest

Method

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

• Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.
• Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.
• Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
• To make Orange Butter Icing: Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes.

Pavlova 2

Bahan2:

- 4 biji putih telor ayam (suhu bilik)
- 3/4 cawan gula caster
- 1 sudu besar tepung jagung
- 1/2 sudu teh cuka makan
- 1/2 sudu teh essen vanilla

Cara2 membuatnya :

Sebelum menyiapkan adunan, sila panaskan oven terlebih dahulu dgn kadar kepanasan 140 darjah celsius..guna api bawah saje..


Pastu bila nak start masak baru turunkan suhu antara 120 -100 darjah celsius.

Asingkan putih telur dengan kuning telur.

Kemudian, putar putih telor pada kelajuan tinggi terus dan pukul sampai putih telor tu gebu (soft peak).

 Langkah seterusnya, dgn kelajuan tinggi jugak, masukkan gula kastor sikit demi sedikit. Jgn berenti putar.

Putar sampai kental.. dlm keadaan mixer masih berputar, masukkan 1 sudu besar tepung jagung td ke dalam adunan tersebut.. putar lg 3 minit gitu..

Langkah seterusnya, dgn menggunakan spatula masukkan cuka dan esen vanila

Pastu kaup balikkan meringue tersebut sampai adunan sebati, pusingan spatula tu satu arah je.

Seterusnya, sediakan dulang pembakar, lapikkan dgn baking paper dan tuang adunan ke atas baking paper.

Bentukkan adunan tu, jgn buat terlalu tebal atau terlalu nipis. kalau boleh keliling dia lebih tinggi dr tengah.

Masukkan la dlm oven,letak kat rak tengah2 tau.. suhu antara 120 - 100 darjah celsius. Bakar selama 1 jam 15 minit.

Semasa proses pembakaran, jgn bukak tutup oven

Bila dah cukup 1 jam 15 minit, sila JANGAN kuarkan pavlova tu dr oven, biar sejuk dlm oven tu dgn keadaan pintu oven sedikit renggang..

Topping:

250ml whipping cream

Putar whipping cream dgn kelajuan tinggi sampai kental around 5-10 minit.

Letak krim di atas pavlova dan hias dengan buah buahan- Strawberi, Kiwi dan Anggur.

Pavlova (1)

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour 55 minutes

Ingredients:

4 large egg whites at room temperature
1 cup of Castor sugar
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries


Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

• Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.

1. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.

Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Chocolate Chess Bread Pudding

Ingredients

1(115g) stick unsalted butter, melted
3 tbsp. cocoa powder
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
6 cups bread, cubed (approximately half of a loaf)
1 cup semi-sweet chocolate chips


Instructions

1. Grease a loaf pan or an 8x8 baking dish well. I usually line mine with parchment paper also. Place the bread pieces in the pan (they should easily fill it up, ad if they don't add more bread).
2. In a large bowl, whisk together the butter, cocoa powder, sugar, eggs, vanilla, and salt. Pour over the bread pieces. Use a rubber spatula to prod and make sure all pieces are coated in the chocolate mixture.
3. Sprinkle chocolate chips over top, and gently mix to distribute the chips evenly throughout the mixture.
4. Bake at 325 for 40-45 minutes, or until set in the middle.
5. Scoop into bowls, and serve warm with ice cream, whipped cream, or powdered sugar. Store at room temperature for up to 2 days or in the refrigerator for up to a week.

Lemon Meringue Pie

Ingredients:

Crumb Crust:

• 175g digestive biscuits
• 75g butter
• 45g demerara sugar

Lemon Filling

• Grated zest and juice of 2 lemons
• 45g cornflour
• 2 egg yolks
• 75g caster sugar

Topping

• 3 egg whites
• 120g caster sugar

Directions:

1. Make crumb crust; place digestive biscuits in polythene bag, with rolling pin, roll biscuits into fine crumbs
2. Melt butter in small saucepan over gentle heat, add sugar and digestive crumbs and mix well. 
3. Turn biscuit mixture in deepish 9 inch, use metal spoon to press mixture onto bottom and upside of dish.
4. Make lemon filling; put lemon zest and juice in a bowl with cornflour, blend to a smooth paste. 
5. In medium saucepan, bring 300ml water to boil, pour onto cornflour mixture. Return cornflour mixture to pan, bring to boil and simmer for 3 minutes until thick, stirring.
6. Remove saucepan from the heat, add egg yolks and caster sugar. Return to heat; cook for 1 minute to thicken sauce. Cool slightly, then spoon into biscuit crust.
7. Preheat oven to 170C
8. Make topping; in a large bowl, with electric mixer on full speed beat egg whites until soft peaks form. Add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolve completely and egg white stand in stiff, glossy peaks. 
9. Spoon topping over lemon filling, taking care to spread it right edge of crust, leaving to spaces.

Applesauce Doughnuts

Ingredients:

Oil for frying

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup white sugar

1/4 firmly light brown sugar

2 eggs

2 tablespoons vegetable oil

1/4 milk

1 cup unsweetened applesauce

1/2 teaspoon vanilla extract

Directions:

• Heat oil in deep fryer 
• Sift together flour,baking powder, baking soda, cinnamon, nutmeg, cloves, and salt onto piece of waxed paper.
• In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients until well blended. Stir in applesauce and vanilla. 
• Carefully drop batter by level tablespoons, 3 or 4 at a time into hot oil. Do not overcrowd the pan or oil may overflow. Fry, turning once with tongs for 3 minutes or until golden. Transfer with tongs to paper towelling to drain. Cool completely. Dust with icing sugar after that. 

Butter cake

Ingredients

230g Unsalted Butter, room temperature.
200g Eggs (no shell) - About 4 eggs (Grade B).
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence


Method

1. Pre-heat oven at 180C (Conventional).

2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.

3. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.

4. Cream butter and 150g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.

5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour.

6. Put in half the egg whites in and mix on low speed. Pour the balance egg whits in and FOLD using your spatula.

7. Pour batter into pan and level.

8. Bake for 45minutes or until skewer comes out clean.

Chocolate Moist cake with choco ganache and fondant

Cake:

Ingredients:

•  2 cups flour
• 3/4 cup cocoa powder
• 1 3/4 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt (optional)
• 1 cup buttermilk (fresh milk)
• 1/2 cup cooking oil
• 1 tsp Essence vanilla
• 1 cup boiled water
• 2 eggs (large)

Method:

1. Preheat your oven at 180C
2. Grease two 8 inches pan and line with baking paper
3. Sift together all dry ingredients (Flour, cocoa powder, baking powder, baking soda) plus sugar and mix well.
4. Mix buttermilk (milk), eggs (slightly beaten), vanilla, cooking oil. Slowly pour into the dry ingredients.
5. Add in boiled water and stir slowly. Mix well.
6. Pour the batter into prepared pans and bake for an hour or until done.

Chocolate Ganache:

Ingredients:

• 250g chocolate (dark or white)
• Cream 125ml (1/2 cup)

Method:

1. Heat cream over low heat till start to boil. Add chopped chocolate, mix till smooth. Cool for a few hours or overnight and stir the mixture every 15 minutes. 
2. Microwave: Mix cream and chocolate together; use medium heat and keep stirring every 2 minutes to get good mixture and consistency.

Fondant:

Ingredients:

• 450g white mini marshmallows (cut into small pieces if you get big ones)
• Water 3-4 tbsp (till the marshmallow sticks to each other)
• 3 cups Sifted icing sugar.
• Shortening (optional)

Method:

1. In a heat proof bowl place mini marshmallow and water, use either microwave or double boiler to melt it. Use low heat rather than high to ensure the marshmallow not burn for double boiler.
2. As for microwave, use low heat and put for 2 mins stirring the mixture every 30 seconds.
3. Add desired colouring or flavour once it is melt.
4. Add icing sugar one cup at a time and remove dough from the bowl onto the worktop. Knead the dough and add icing sugar little by little till you get good consistency and smooth dough. 
5. Rest the dough for at least 8 hours or a day before using it.
6. Rub the dough with a little bit of shortening and double wrap cling film, ziplock or in airtight container. 

Note: I dont use shortening to avoid the dough stick to my hands. I just use icing sugar which is better and easier to work on.