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