Serabai Kuah Durian

Bahan-bahan

• 2 cawan tepung beras
• 3/4 cawan nasi sejuk*
• 1 cawan air*
• 1/2 cawan santan
• 1/2 cawan air suam
• 1 sudu kecil yis
• 2 sudu besar gula
• 1 sudu kecil garam

Cara Membuat

Kisar bahan bertanda* iaitu nasi sejuk dgn 1 cwn air

Sementara itu masukkan yis ke dlm air suam

Campurkan semua bahan diatas kedlm 1 mangkuk

Perap selama 2 jam

Panaskan pan@acuan dgn sedikit minyak blh la masukkan adunan

Tutup dgn tudung periuk..api sederhana sementara nak tunggu permukaan atas masak

 

Resepi Kuah Durian

Bahan-bahan

• Durian secukupnya
• Gula melaka@gula merah
• Santan pekat
• Sedikit garam

Cara Membuat

Campurkan semua bahan2 di atas dlm 1 periuk masak dlm api sederhana..

Sentiasa kacau agar santan x pecah minyak(sy suka guna santan kotak lebih pekat)

Seri Muka Durian

Lapisan Bawah

2 cawan pulut

2 1/2 cawan santan cair (1 santan kotak & 1 1/2 cawan air)

1 sk garam (dan tambah secubit lagi)
Sedikit minyak masak (esp klu guna santan kotak)

Cara cara:
1. Masukkan semua bahan dalam loyang dan kukuskan dalam 20 minit atau sehingga masak .
2. Minyakkan sikit loyang lain dan tekankan pulut yang telah masak tadi. Atau boleh juga menggunakan loyang yang sama.
3. Kukuskan semula dan tuangkan adunan bahagian atas.

Nota: santan perlu dikurangkan supaya pulut tidak terlalu lembut.

Lapisan Atas

4 cawan santan pekat (2 santan kotak & 2 cawan air)
1 cawan gula tebu/perang (saya guna gula kaster jer)
1 cawan durian
1/2 cawan tepung gandum
1/2 cawan  tepung jagung atau tepung kastad
1 s/b gula pasir
1 s/k  garam
Pewarna kuning (jika suka)

Caranya
1. Masukkan santan, gula, garam dan durian dalam blender dan kisarkan.
2. Masukkan bahan kisar ke dalam mangkuk.
3. Ayakkan tepung gandum dan tepung jagung atau tepung kastad kedalam mangkuk santan.
4. Masukkan pewarna. Kacau rata.
5. Panaskan bahan lapisan bawah dalam kuali non-stik [jika ada] sebentar. Saya terus tuang atas lapisan pulut tanpa dipanaskan terlebih dahulu

6. Tuangkan adunan ke atas pulut dan kukus lagi selama 30 minit dengan api sederhana.
7. Bila telah masak, sejukkan betul betul [dalam 4 -5 jam] baru dipotong menggunakan pisau plastik dan dihidangkan.

Jom kita tengok langkah demi langkah yang saya buat hari ini:

Pulut dikukus dengan santan yang telah dimasukkan garam.  Saya hanya guna 1 kotak santan sahaja, yang lain tambah air. Masukkan sedikit minyak masak sebab santan kotak tak berminyak, kalau tak mahu pun tak apa.

Baked Chicken Breast

• 80 ml olive oil
• ▢60 ml honey
• ▢40 g whole grain mustard
• ▢20 g mild Dijon mustard smooth and
• ▢4 cloves garlic minced
• ▢20 g fresh lemon juice adjust to taste
• ▢900 g boneless skinless chicken breasts 4 large chicken breasts
• ▢1 pinch salt to season
• ▢1 g paprika
• ▢2 sprigs rosemary
• ▢10 g fresh parsley chopped, to garnish, optional
• ▢1 pinch cracked pepper

Instructions

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges. 
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

Notes

To include roasted veggies, arrange them into the same baking dish around the chicken in the last 10 minutes of cooking. Rotate them in the pan juices or pan sauce and season with salt and pepper.

 

FOR A THICKER SAUCE: Transfer juices to a small pot over medium heat and bring to a simmer. Mix together 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Whisk slurry into the drippings, stirring sauce until thickened. Repeat with an additional teaspoon of cornstarch if needed. (Start small and build from there to avoid thickening it too much as it can turn gluggy

Claypot Chicken Rice

Ingredients

• 450 gram (1 lb.) boneless skinless chicken thigh/breast, cut into 1 inch cubes
• 4 tablespoon oil
• 4 cloves garlic (Indonesian: bawang putih), minced
• 1 inch ginger (Indonesian: jahe), cut into 6 sliced
• 3 rehydrated dried shiitake mushrooms, thinly sliced (*)
• 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground white/black pepper
• 2 rice cooker cups rice (or regular 1 1/2 cup rice), washed and drained
• enough water to cook rice according to your rice cooker (mine needs 3 rice cooker cups)
• 1 teaspoon sesame oil
• 2 scallions (Indonesian: daun bawang), thinly sliced diagonally
• Marinating sauce
• 1 tablespoon oyster sauce (Indonesian: saus tiram)
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 inch ginger (Indonesian: jahe), grated

Instructions

1. Marinate chicken breast with the marinating sauce, set aside for 15 minutes.
2. Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages, chicken cubes along with all the marinating sauce, then season with
3. salt, sugar, and ground white/black pepper. Cook until chicken is no longer pink.
4. Add the rice into the pan/wok, stir until well combined. Note that the rice is not yet cooked at this stage, it just got mixed in with the rest of the ingredients in the pan/wok. Transfer all the mixture from the pan/wok into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil.
5. Cook in the rice cooker, with a simple "cook rice" function or "white rice" function for fancier machines, until it turns to "keep warm", wait for 15 minutes, then open the lid and add the sliced scallions. Fluff the rice with a paddle and serve immediately.

• Notes

  • (*) Soak dried shiitake mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. You can use the soaking water as part of the water to cook the rice.

Apam Beras Confirm Jadi

Bahan A: 

1 cawan nasi 

1 ½ cawan air

Bahan B:

1 ½ cawan tepung beras

½ cawan tepung gandum

¼ cawan + 2 sudu besar gula pasir

6 gm yis kering

Bahan C:

Kelapa parut muda

Garam

Cara cara: 

Kisar bahan A sehingga halus. Satukan semua bahan B di dalam mangkuk yang besar. 

Tuang bahan A ke dalam bahan B dan kacau sebati. Perap selama 1 jam sehingga kembang. 

Panaskan pengukus sehingga air mendidih. Lenser sedikit minyak pada acuan kecil menggunakan tisu dapur. 

Tuang adunan dalam Masukkan dalam acuan kecil dan kukus selama 15 minit. Balut tudung pengukus dengan kain.

Hidangkan bersama kelapa yang telah digaul dengan sedikit garam atau enak dimakan begitu saja.

Nota:

Saya sediakan separuh adunan sahaja. Jika buat 1 adunan penuh, boleh guna 1 paket yis mauripan 11 gram. 

Kek Cempedak

BAHAN-BAHAN :

• 250 gm mentega
• 170 gm gula kastor atau gula halus
• 250 gm tepung gandum + 1 1/2 sudu kecil baking powder | diayak
• 4 biji telur gred A
• 250 gm isi cempedak | buang biji dan potong kecil-kecil guna gunting lagi senang

CARA MEMASAK :
1. Pukul mentega dengan gula sehingga putih dan gebu.
2. Tambah telur dan pukul hingga gebu.
3. Masukkan tepung dan kacau dengan spatula secara kaup balik.
4. Masukkan isi cempedak dan gaul ala kadar supaya isi masih berkeping-keping.
5. Bakar dalam ketuhar selama 45 min pada suhu 180 celcius (suhu saya pakai 160 celcius jer,ikut jenis oven) atau sehingga masak. Saya guna loyang 8 inci.

Ratatouille

Ratatouille

Ratatouille: the perfect way to enjoy all your favorite summer veggies. This vibrant stew combines eggplant, zucchini, bell peppers, and tomatoes with the rich flavors of olive oil and garlic for a dish that’s both comforting and fresh.

Servings: 8 (Makes about 7 cups)

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients

• 1 large (1¼ lbs) eggplant, cut into ⅓-inch cubes
• Salt
• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
• 1 medium yellow onion, finely chopped
• 1 red, orange or yellow bell pepper, cut into ¼-inch dice
• 5 large cloves garlic, chopped
• 5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices
• 1 tablespoon tomato paste
• 2 teaspoons fresh chopped thyme, plus more for serving
• ¾ teaspoon sugar
• ¼ teaspoon crushed red pepper flakes (optional)
• 3 tablespoons chopped fresh basil
• 
  
• 1) Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
• 
  
• 2) Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
• 
  
• 3)Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. 
• 
  
• 4) Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. 
• 
  
• 5) Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Acar Timun Masak

Bahan A:

4 biji bawang merah - hiris

3 ulas bawang putih - hiris

1 inci halia - hiris

1 sudu besar biji sawi

½ sudu besar serbuk kari

½ sudu besar serbuk kunyit

¼ cawan minyak masak

Bahan B:

6-7 sudu besar cuka

1 sudu kecil garam

5 sudu besar gula

Bahan C:

1 biji timun

½ batang karot

1 biji cili merah

5 ulas bawang putih

5 biji bawang merah

Cara cara:

Panaskan minyak dan tumis rempah sekawan dan bawang serta halia hiris sehingga wangi. Masukkan biji sawi, serbuk kunyit dan serbuk kari. Kacau rata sehingga garing.

Masukkan cuka, gula dan garam. Masukkan bawang putih dan bawang merah. Kacau rata.

Masukkan timun dan karot. Kacau rata. Setelah semua sebati, masukkan cili merah. Tutup api.

https://www.aziekitchen.com/2022/01/acar-timun-masak.html?m=1&fbclid=IwY2xjawJPWhRleHRuA2FlbQIxMAABHUZdC8H1lUPiLXsiFxANsoOD4xfNKB9UNMsZvMkKPe9Ed_jjZxUP9pM5ug_aem_UjvJdK75s-XmZ8Te9APrBw