SPACIAL MENU

BINGKA LABU MANIS

noreply@blogger.com (sempoi4u) — Fri, 17 Mar 2017 04:47:00 +0000

INGREDIENTS:

250 gm of pumpkin (430gm to Rinn, Rabih savings)
1 1/2 cups sugar (1 cup)
1 cup coconut milk (1 1/2 cups)
2 1/2 cups flour
1 teaspoon salt
3 eggs

METHODS:

Boil the pumpkin and mashed to pieces.
Beat the eggs, sugar and salt until dissolved.
Add flour gradually while stirring well.
Add the pumpkin puree and stir the mixture over medium heat until thick pan.
Brush the pan with a little cooking oil and sockets with plastic. Pour the batter.
Bake until cooked at 175 degrees until cooked cel.

BLACK PEPPER SAUSAGE PUFF PASTRY

noreply@blogger.com (sempoi4u) — Mon, 06 Jul 2015 15:54:00 +0000

INGREDIENTS:

BOTTOM LINE:

6 sticks sausage
1 large onion, thinly in rough
2 cloves garlic, finely chopped
1 tablespoon oyster sauce
1 tablespoon chili sauce
2 tablespoons coarse black pepper
2 tablespoons margarine for frying
pinch of salt
pinch of sugar
sesame taste

* 12 pieces of puff pastry brand "friends"

HOW to make:

Heat the margarine. Saute onion and garlic.
Put the sausages that have been sliced thinly. Saute until slightly crisp.
Add the oyster sauce and chili sauce. Stir well.
Add pepper, salt and sugar to taste.
Remove and set aside.
Prepare the puff pastry. Fill in the core. Sprinkle sesame seeds on top. Cover with another piece. Finished shape of an "X".
Heat the oven at 190 0 C. Bake until fluffy puff and brown.

Good luck.

SAGU GULA MELAKA

noreply@blogger.com (sempoi4u) — Tue, 27 Jan 2015 03:26:00 +0000

INGREDIENTS:

500gm sagu seeds
Water for boiling sagu
A lump of sugar Melaka
A bowl of water
2 tablespoons sugar
1 cup coconut milk
Pinch of salt
Pandan leaves

HOW TO:

Boil the water. Gradually add the sagu seeds and stir.* Can buy sagu seeds that have been prepared green or pink coloring. If using sagu seeds are white, may have shed little green or red dye. Stir over medium heat until all the flowers and sagu looks clear color.
Filter and rinse sagu starch so lost. Set aside for a moment and then pour into the container of choice.
Heat a bowl of water and add sugar palm sugar and pandan leaves. Stir over low heat until dissolved. Filter.
Heat the milk with a pinch of salt. Apply heat until slightly boiling. Stirring constantly so not lumpy.
Serve sagu with coconut milk and palm sugar sauce earlier. More delicious when chilled beforehand.

QUICK 'N EASY STRUDEL

noreply@blogger.com (sempoi4u) — Sat, 16 Nov 2013 01:09:00 +0000

INGREDIENTS:
Frozen puff pastry (Brand KAWAN) enough to peel strudel.

MATERIAL A (FRUIT MIXTURE)

1 1/2 cups fresh fruit such as green apples / pears / peaches
1/2 tsp ground cinnamon
1 tbs sugar
1 tbs plain flour
1/4 cup raisins
1/4 cup fresh cranberries / dried

Mix well all the ingredients above.

MATERIALS B (SUGAR MIXTURE)

1/4 chopped walnuts
2 tbs brown sugar fine
1 tbs bread crumbs

Combine all the ingredients above only.

HOW TO:

Prepare puff pastry for strudel skin. Rub sugar mixture. Then put the fruit mixture on top of it can be folded in two leather estimate the strudel.
Fold the two puff pastry and press firmly on the end use prong tip.
Outline the top of the puff pastry and apply the egg yolk. Arrange in baking pan oil rub.
Bake at 200 ° C for 30min or until the surface of the pastry turns golden color.

Good luck.

PORTUGUESE EGG TARTS

noreply@blogger.com (sempoi4u) — Thu, 11 Jul 2013 07:23:00 +0000

INGREDIENTS

Flaky PASTRY

100 gm butter
500 gm cake flour
1/2 tsp fine salt
1 tbs caster sugar
240 ml cold water
200 gm butter oil (Rinn use butter usual)

FILLING

80 gm Superfine sugar caster
300 gm of fresh milk
200 gm wiping cream
3 eggs
3 egg yolks
1/2 tsp vanilla essence

* Combine all ingredients and mix well. Strain and set aside.

HOW TO

Combine butter and flour. Add sugar, salt and water little by little while kneading the fingertips. Then knead to form a soft dough. Cover with a kitchen towel for 30 minutes.
Roll the dough to form a rectangle. Place the butter oil (or butter) and fold. Roll and fold up so 3 layers. Roll again and fold into 4 layers. Wrap the dough with plastic and keep it viewed in the refrigerator for 30 minutes.
Roll again and fold into 4 layers. Wrap the dough with plastic and keep it viewed in the refrigerator for 30 minutes.
Remove and roll thin. Cut a square just to tart mold. Click viewed in the mold.
Pour filling up to 90% full.
Place the baking tray on the bottom shelf. Bake at 220 degrees Celsius for 20 minutes until the pastry turns golden brown and until surface filling forms colors brown sugar caramel.
Remove from oven and cool on wire rack.

Good luck this recipe.

CHOCOLATE BLUEBERRY CUPCAKES

noreply@blogger.com (sempoi4u) — Mon, 27 May 2013 15:47:00 +0000

One of the menu items for the engagement ceremony.

Materials needed :

150gm butter
200gm castor sugar
A grade of 3 eggs
220gm flour
3 tbs cocoa powder
1 tsp baking powder
200ml fresh milk
Adequate cooking chocolate bars, cut into cubes
Blueberry filling enough

HOW TO PREPARATION :

Sift flour, baking powder and cocoa powder together. Place the first side.
Turn the butter and sugar until fluffy and fluffy.
Add the eggs one by one. Rotate continue to mix.
Slow rotation of the mixer. Enter the flour mixture, alternately with milk. Must end with the flour.
Fill the batter into the paper liners. Spoon blueberry mixture in the middle of cooking chocolate cubes and fill up on it. Bake at 180 degrees Celsius for 15 minutes ~ 20 minutes.

Was last best of luck.

Chicken Fry Ginger

noreply@blogger.com (sempoi4u) — Fri, 21 Dec 2012 17:19:00 +0000

Usually it is good to eat with rice that is still warm again or eaten alone. Often chicken some children do not like when fried but this time I make so that they love. Cut into small pieces and cooked as fried ginger fried chicken menu, then eat and now a favorite of all of them.

Preparation for this menu

500 gm chicken
3 cloves of garlic
1 inch of ginger
3 tablespoons oyster sauce
4 tablespoons sweet soy sauce
Dash of pepper
Ginger for garnish

HOW cooking

Mash garlic + ginger.
Mix all ingredients and marinade the chicken with 1/2 hour before frying.
Fry chicken until done (golden brown color).
For decorative little fried shredded ginger finely and sprinkle over the dish.

That's it, easy right, best of luck.

PUDING ROTI (Bread pudding)

noreply@blogger.com (sempoi4u) — Thu, 02 Aug 2012 07:52:00 +0000

Simple and appetizing menu.

The first step:
500 ml fresh milk / fresh milk
10 slices of bread (Gardenia / high 5) - rub the butter and diced.

Very tasty at all.

Step two:

4 tablespoons sugar
2 tablespoons butter
2 eggs
1 teaspoon vanilla essence
1 tablespoon cornstarch

Custard sauce - optional

1 can evaporated milk
2 s / b custard powder
2 s / b sugar

If you want to eat, wait for cool down.

HOW TO:

Destroy / tear the bread and soak in milk 1/2 hours
Stir and mix the material B.
Bake in 180'C temperature for 30 minutes / 40 minutes until cooked.
Mix the custard sauce ingredients and cook on low heat for a while home brew.
Pour sauce over pudding when serving.

Good luck.

CHEWY GOOEY YUMMY BROWNIES

noreply@blogger.com (sempoi4u) — Fri, 06 Jul 2012 03:56:00 +0000

Special cakes for cake fans.

Material A:

250gm butter - cut into small
400gm cooking chocolate - cut into small

Material B:

6 eggs
340gm brown sugar
2tsp vanilla essence
20gm chocolate emulco

Material C:

80gm Superfine flour sifted}
60gm cocoa powder}
140gm walnut / pecan / almond / macadamia (optional)-grilled and mixed with wheat flour and cocoa powder

Preheat the oven to 160 degrees Celsius. Prepare the baking pan 11 "x11" and the cloth with grease paper.
MATERIALS A double boiler (butter and chocolate) until melted, let aside a little warm.
Beat MATERIALS B (egg, sugar, vanilla and chocolate emulco) until sugar is broken - use hand whisk only.
Pour the chocolate mixture and mix well.
Stir in the flour + cocoa powder + peanuts and mixed again until blended. Do not mix the dough.
Pour into mold and bake 160 degrees Celsius for 50 minutes, about 1 hour (depending on oven).
Once cooked, leave in pan to cool. Tastier if stored overnight.
Delicious whether eaten alone or added as ganache. Can also be eaten with ice cream or custard sauce.

Safe to try new recipes with great success.

KARI KETAM TUMIS DARAT

noreply@blogger.com (sempoi4u) — Thu, 12 Apr 2012 06:15:00 +0000

Northern people often cook the way I fry ground. Although I have many years resident in north side dishes, but this way is still quite foreign. Mother taught how to cook a curry and curry-onion saute onion and spices, herbs and spices before. But this land is calculated fry like measles, measles, all the spices and main ingredients, and then continue with the boiled water and coconut milk. Maybe there are some who say boiled up. Boil up is sometimes like cooking RENDANG as well. Go to the market this morning. Time to see spices in small packets, I saw a brand that is quite interesting .. Oooooooooo attention ... apparently Mark Curry "O" which was introduced through the entry Gulai Fat Saute its ground. Coincidentally, I had to buy crab, so think about to cook Curry Saute Land Crabs. Gulai spices Fat Cap "O" there's no one here, so I made only Crab Curry.

Ingredients:

6 pieces of crab.
3 shallots, 3 cloves garlic, 1 inch ginger, finely crushed.
Mark Curry a packet of "O" (25gm), Mark Curry spices other shall .. ;-)
adequate water
coconut milk
a piece of tamarind
Salt to taste
A few slices of pineapple, then put a little

Ingredients for pan-fried crisp:

A little cooking oil for frying
2 shallots, cut.
2 cloves garlic, chopped
5 dried chillies, halved
3 stems curry leaves
2 tablespoons mixed spice fenugreek

Method:

Mix crab, mashed ingredients, water, curry paste in a pot and boil.
Add the coconut milk, tamarind and salt to taste.
While cooking boiling, can also provide bahan2 fry.
After a crisp pan-fried, add all to the last curry. Stir for a while.
Cover the pan and remove from heat.

I read somewhere tips Rusnah mother calling Kak immediately when it is inserted close pan and saute the ingredients are mixed. Not sure why, but feels that the stir fry ingredients with curries friendly that has boiled up, and perhaps also to maintain the aroma of spice scented.

PUDING CARAMEL

noreply@blogger.com (sempoi4u) — Mon, 12 Dec 2011 04:18:00 +0000

I still felt mouthwatering Caramel pudding that I made yesterday. It seems my first successful attempt.

It is very easy to make. As simple as ABC if only lazy people who do not want to be engrossed for a new gag in your mouth to eat right .. hahaha .. OK not so slacker!

Let me teach how to make pudding Caramel Miss Roziah way .. certainly delicious.

10th grade A eggs
1 can of condensed milk
1 can of water (use canned milk)
1 tsp vanilla essence
7-10 tablespoons sugar

HOW TO PREPARATION :

Blend the egg + milk + water + vanilla essence
cook sugar until pale yellow brass (small fire, not so red as sugar Lasting later will taste bitter)
Blend ingredients enter into the pan just sugar water.
steam 20-30 minutes

BREAD PUDDING
A:
500 ml fresh milk / fresh milk
10 slices of bread (Gardenia / high 5) - rub the butter and diced.

B:
4 tablespoons of sugar
2 tablespoons butter
2 eggs
1 tsp vanilla essence
1 tablespoon cornstarch

Custard sauce - optional
1 can of evaporated milk
2 s / b flour custard
2 s / b sugar

HOW TO :

Destroy / tear bread soaked in milk 1 / 2 hours
Stir and mix of B.
Bake in 180'C temperature for 30 minutes / 40 minutes until cooked.
Mix sauce ingredients and Cook custard over medium heat I briefly.
Pour sauce over pudding when serving.

Caramel Gravy compounds :

Heat wok / pan.
Add the sugar. Stir until melted. Fire be slow so as not to burn.
When melted add water. You need to provide water before making it. Stir until well blended.

Preparation :

Your last cooked sugar (Caramel sauce) that quickly fill in a dry pan.
After that continue to put the pudding mixture after parking Caramel sauce in the pan.
Steam the last brass.
Make sure not to open the lid during the cooking pot and lid to be sealed (closed steamed with cloth around it) so that your pudding smooth and not bubble / cavity)
Steam for 25-30 minutes.
Remove from heat and cool under air circulation.
Insert cools the refrigerator 2 or 3 hours. (make sure cools off)
Can remove and place in a dish .. ready to be eaten!

UBI REBUS GORENG BERBILIS

noreply@blogger.com (sempoi4u) — Fri, 28 Oct 2011 01:17:00 +0000

Good to eat in hot conditions.

MATERIALS:
Cassava 500gm (like actually follow)
3 pieces of red onion
3 pieces of garlic
5 stalks dried chillies
2 stalks of curry leaves
Fenugreek plus (option)
A handful of Anchovy
1 teaspoon curry powder (option)
3 tablespoons of grated coconut
Salt and sugar to taste
Fried onions

HOW TO:

Tapioca peeled, trimmed and cleaned. Boil until soft.
Sauté onion and garlic until wilted. Enter a plus fenugreek, curry powder, curry leaves and dry chillies. Saute continue.
Enter a boiled potato and grated coconut. Stir well. Season with salt and sugar.
Finally add the fried anchovies earlier. Stir well. Serve with a sprinkling of fried onions.

Steam Cooking Fish General Points

noreply@blogger.com (sempoi4u) — Sun, 02 Oct 2011 15:55:00 +0000

Ingredients (Platter For 3 People)

A Kink Fish (Fish Red Fish Big Eye White also delicious)
Blended materials or Punch: Half a large onion 1 inch ginger 5 Fire Chilli Seeds (Scumbag) salt to taste.
Dicing Material: 1 cm ginger 3 seeds Chili Fire Chips 3 Chips Tamarind 1 / 3 of onion
Mini Tomato 10 Seeds (Ordinary Tomatoes can)
1 tbsp oyster sauce

The methods

Clean the fish and sides of fish with a knife edge.
Apply a Blend Material Material All Body Fish and Fish Season For 10 Minutes.
Sprinkle the chopped material, Tomato And Oyster Sauce.
Then enter to the former Steamed Fish. Steamed Fish For 15 Minutes.

Nasi Ayam Ipoh???Abu Dhabi

noreply@blogger.com (sempoi4u) — Thu, 18 Aug 2011 07:21:00 +0000

Ipoh chicken rice recipe was originally from myresepi. Bahan2 I used was the same as the normal chicken rice have only a mild increase as oyster sauce and oil in the rice grain and potato soup sengkuang inside. I changed this recipe a little by the way I was. Nano ni chicken rice, try ..

Ingredients:

Materials for boiled chicken:

1 chicken
4 cloves garlic ~ crushed
2 inch ginger, sliced ~
3 stalks spring onion (white and take part and bwgnya) ~ sliced
Adequate water ~
Salt to taste.

Preparation:

~ Prepare a pot, add water, garlic, ginger and salt, bring to a boil. Once boiling, add chicken and cook in the estimated 20-30 minutes. Remove and drain.

chicken:

1 chicken ~ I have been boiled and drained
3 cloves garlic ~ punch
1 inch ginger ~ punch
3 tablespoons sweet soy sauce fat
2 tablespoons oyster sauce
1 tablespoon vinegar
1 tablespoon honey (optional)

Preparation:

Combine all bahan2 in the bowl.
Add the chicken I had drained earlier and mix with bahan2 until blended.
Season the chicken for 30 minutes and can be grilled or fried.

For the rice:

3 cups rice
4 cups chicken stock @ enough (water depends on the type of rice I used)
3 cloves garlic ~ crushed
1 inch ginger ~ ground / ground
2 tablespoons oyster sauce / paste
1 tablespoon sesame oil
Part 3 leeks, sliced garlic and onion!
2 pandan leaves
2 tablespoons butter / margarine
Salt to taste.

Preparation:

Cleaned and drained rice.
Heat margarine and oil, add ingredients and fry until fragrant punch.
Enter the sesame oil, oyster sauce and rice, stir the rice with bahan2 moment. Then add chicken stock, onion, pandan leaf and salt.
Cook / tanak to cook

For the soup:

Chicken stock
1 tablespoon pepper
1 seeds sengkuang ~ diced (I do not park Posted sengkuang sweet off-site)
Celery ~ sliced

Preparation:

* Boil the chicken broth. Enter sengkuang and pepper. Season with salt to taste. Serve with slices of celery.

For the chilli sauce:

10 seeds chillies
6 red chillies (I did not put no follows)
1 / 2 inch ginger
4 cloves garlic
2 tablespoons lime juice / musk
A little chicken stock
Salt and sugar to taste.

Preparation:

1. Blend all ingredients until destroyed. Ready to serve.

For sauce, soy sauce:

5 chillies fire
A little ginger (taken from the stock)
4 / 5 cloves garlic
soy sauce to taste
1 tablespoon oyster sauce
Enough chicken stock
Corn flour mixed with a little water ~ for soy sauce thickens.

Preparation:

Blend all ingredients and cook in the kitchen.
Once boiling, add cornstarch mixture. Stir briefly and may be lifted.

Side material:

1 medium cucumber, sliced ~
2 cloves sliced tomatoes!
Salad ~ sliced
Fried onions ~ sprinkled on rice and the soup
~ Sprinkle sesame oil on the chicken I was cut off.

Ayam Ala Kassim

noreply@blogger.com (sempoi4u) — Sat, 16 Jul 2011 04:07:00 +0000

Ingredients:

1 / 2 chicken - cut small
3 tbsp chilli paste - if you like spicy add
2 tablespoons dark soy sauce
3-4 stalks curry leaves
enough water
salt and sugar to taste

Materials ground:

1 onion
4 cloves garlic
1 inch ginger

ways:

Mix the chicken with salt and turmeric powder
Then partially cooked chicken fry
Adopted and set aside
Heat oil
Materials paste and stir-fry chilli paste until fragrant and the oil breaks
Add curry leaves and mix distribution
Leave while he stirred frequently
Then add soy sauce and stir-fry until sauce thickens slightly dry slightly
And include the chicken and some water (the concentration and liquidity masing2 sauce depending on taste)
Lastly add salt and sugar to taste
Stir and allow to cook and tenderize
Host and serve with white rice, nasi minyak, nasi tomato and other.

Tip of the My:

Listen to all the sisters. For the sister who know how to cook. No need. I am ashamed. My cook chili, if sometimes FAILED. Over hot la. Under onions la. It is not enough oil. Not quite crunchy. There is wrong je style. Seemed not right.

It's really just when it will not be cooking perch. When a casual cook. Ni is the birthday that day I cook. Sometimes not so often. : D

Ok. This is a real tip. : D

Make sure that the right of crunchy stir-fry. Similarly, Chile. If both are cooked properly. CONFIRM so. It is important abundance of love FREE OF CHARGE much. Must now have.

My got the results I proved before.

What else ... SAFE DRUGS.

Chicken Rice Penyet (Nasi Ayam Penyet)

noreply@blogger.com (sempoi4u) — Thu, 07 Apr 2011 08:09:00 +0000

1 - Chicken:

1 / 4 chicken dark (pension)

2 - Materials for chicken marinade:

4 cloves garlic
5 shallots
2 tablespoons coriander * all of this ground

3 - How to prepare chicken penyet:

Chicken marinate 30 minutes day ground had tu goods (materials to marinate chicken) with a little salt.
Boil until tender chicken, fried crisp before.
Then serve with sliced cucumber, lettuce, cabbage and salad, side dish you prefer.

4 - To prepare sauce

The materials were 20 fire chillies, red chillies 5, 3 tomatoes and 3 inches belacan.
All these ingredients are fried before pounded (even may want to blend).

5 - How to want to eat:

A plate of white rice (with rice add)
A plate of chicken fried completed earlier in step 3
1 cup chili sauce
1 bowl of soup
1 cup warm water jug:)

* if you want to feel pleasure and too lazy to cook, I recommend going alone in the restaurant in front of Penang Chicken Penyet Melana Apartment, Taman Universiti, Skudai Johor Malaysia .. really tip top. If you come wrong time (usually at 7-8) is would not want to sit there for a full seat.

Fried Shrimp Meal (Udang Goreng Tepong)

noreply@blogger.com (sempoi4u) — Thu, 07 Apr 2011 07:55:00 +0000

Ingredients (2 persons)

Cornstarch 1 / 2 cup
Rice flour 1 / 4 cup
1 egg
Lemon juice in water
Shrimp 20 pieces

Ways

Enter today's flour, salt and lime juice. Mix.
The shrimp were peeled and cut back and removed the wax and then dip into egg and then dip into the flour and continue cooking.
Ready to be eaten with sauce / rice / food types alone.

Asam Pedas Ikan Pari

noreply@blogger.com (sempoi4u) — Thu, 07 Apr 2011 07:48:00 +0000

A place to share recipes

Ingredients (5-6 people)

Rays 3 pieces (well liked size)
7 seeds chillies
2 red chillies
5 small garlic cloves
2 pieces dried tamarind
1 / 2 packet of fish curry powder
Belacan (of thumb)
Segenggan leaves kesum
Ginger flower
A cucumber
Salt and seasonings
2 cups water

Ways

Chopped chillies, red chillies, shrimp paste and garlic
Cook ingredients together with spices, slow fire to cook chili and spices
Add tamarind
Add water
The Rays enter
Add leaves and ginger flower kesum
Add salt and seasonings
Diagonally cut cucumber and put in hot acid
Let it boil until cooked fish and cucumber, served

Kari Kepala Ikan Raub

noreply@blogger.com (sempoi4u) — Mon, 21 Mar 2011 04:28:00 +0000

However, three ingredients are missing. Not surprising, since it´s a family recipe kept for years.

If you´re curious, head down there for a mouthwatering meal and see if you can guess the three missing ingredients! Also, don´t forget try the Dancing Tea when you´re there.

INGREDIENTS

1kg fish head Red Snapper (remove scales and clean thoroughly)

Ingredients A

40g chili powder
80g coriander powder

Ingredients B

1 tbsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp aniseed
1/2 tsp sugar

Ingredients C

1 cinnamon stick
3 to 4 cloves
2 pods cardamon
1 tbsp filigree seeds
1 tbsp cumin seeds

Ingredients D

2 big onions, chopped finely
4 pieces of garlic
10g tamarind added to 50ml water
200g coconut milk
100g oil

METHOD

First, marinate the fish head with B. Ingredients

Then, combine Ingredients A in a bowl with a little water. Make into a paste and keep aside.

In a another bowl, combine water with Tamarind paste, mix well and strain to get the Tamarind juice. Keep aside.

Heat oil in saucepan and saute Ingredients C followed by D until Fragrant.

Then stir in Ingredients B Which was made into a paste.

Stir fry till oil bubbles break out on the surface of the curry paste.

Slowly put in the marinated fish head and stir in the Tamarind juice.

Allow the fish head to cook for 10 to 15 minutes.

Lastly, add salt and coconut milk and allow the fish head curry to simmer for five minutes.