Monday, November 14, 2016

Orange Cheesecake


Dah berkurun I perhatikan kek ni kat Anncoo Journal ... baru semalam dapat buat. Overall sedap, soft and wangi dengan aroma dan rasa orange. The amount of sugar is just nice. Cuma satu je xpuas hati, kenapakah bahagian bawah kek tu dense sikit? Mmm ... underbake ke? Anyway the recipe is too good to be thrown away ... it could be my technique yang xkena kot ... 

ORANGE CHEESECAKE
Source: Anncoo Journal

Ingredients:
(A):
250gm Cream Cheese, softened
250ml Milk
120gm Butter

(B):
50ml Fresh Orange Juice
2 nos Orange Rind, grated

(C):
6 nos Egg yolks
60gm Sugar

(D):
70gm Cake / Plain Flour
20gm Corn Flour

(E):
6 nos Egg Whites
1/2 tsp Cream of Tartar
60 gm Sugar

Method:
Melt cream cheese and milk over a double-boiler, stir to get smooth mixture.
Remove from heat and add in butter, stir until butter melted.
Add in ingredients (B) and (C). mix well.
Slowly add in ingredients (D), mix well until mixture becomes thick.
Whisk egg white and cream of tartar till frothy.
Add in sugar and continue whisk until peak foam.
Mix egg whites to cheese mixture with a spatula.
Pour batter into a 10″ lined square cake tin.
Bake at preheat oven 150’C with water bath for 1 hour 10 mins.

Kitchen note:
*Wrap aluminium foil completely around the bottom and halfway up the sides of the pan.
*Cover cheesecake with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake over browning.
*The cake will have pulled away the edges of the pan. Remove cheesecake from oven and carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.



Tuesday, November 1, 2016

Hainanese Chicken Rice



A meal that I cooked for lunch past few months ... ehehe ... It's not easy to get bored of chicken rice, kan. This time around I tried the recipe from Rasa Malaysia and we love it. Anak-anak I pon nowadays lebih suka Hainanese Chicken Rice. Siap request next time please make nasi ayam hainan, xnak yg biasa, goreng punya.

Suka masak nasi ayam as it is a complete meal. Tak payah dah nak fikir apa lauk pauk iringan ...

HAINANESE CHICKEN RICE
Source: Rasa Malaysia
Serves 4
Ingredients:

For the rice

3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste

For the chicken

1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt
10 bowls of cold water
1 cucumber, peeled, halved and sliced diagonally

For the sauce

2 tbsp light soy sauce

2 tbsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil

For chicken rice chilli sauce

90g red chilies (you may add in some bird’s eye chili)
15g garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste

To garnish
Few sprigs of cilantro
Method:

For the chicken

1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice

1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.

To prepare chicken rice

1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chili sauce.

**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls. ;)

Cook’s Note:
Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It’s really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.


Monday, October 24, 2016

Fluffy Pancakes


Love this pancake recipe which I just tried out over the weekend recently ... before I forget where I got the recipe from, I better put it here ... 

If you compare dgn the source blog, mine doesn't look fluffy enough sbb I sesedap rasa menuang susu as per the recipe ... so my batter was a bit runny, xdpt la dia nak jd tebal sket & more fluffy like the source blog ;). Xpe la, I'll improve next time ... but for the time being I sangat-sangat happy dah sebab my kids & hubs just love it. They also said the pancakes were flavorful ... of course la, I guna pure vanilla essence ... mmg aromatic ... fantastic .. ehehe. Tak sia-sia I follow my instinct, dgn confident nya bancuh 2 adunan terus ... tamak yg berbaloi ... haha

Maaf, ku xberapa rajin nak translate ...

FLUFFY PANCAKES
Source: Chocolates & Chai

1 cup All-Purpose Flour, sifted
2 tsp Baking Powder
Pinch of Salt
2 tbsp White Sugar - I opt for 1/4 cup of honey
3/4 cup plus 2 tbsp Milk - don't put all, adjust accordingly 
1 Large Egg, beaten
2 tbsp Unsalted Butter, melted
1 tsp Pure Vanilla Extract
Canola Oil (or any other vegetable oil), for cooking

INSTRUCTIONS
PREP TIME 15 MINS, COOK TIME 15 MINS

Combine flour, sugar, salt, and baking powder into a bowl and mix well.

In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!

Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Be sure to not overwork the batter as this will result in tough, chewy pancakes. Set the batter aside for 5-10 minutes – just a little time to let the ingredients in your batter get to know each other. This is completely optional, if you can’t bear to wait 10 extra minutes, go ahead and start cooking – you’ll still get pretty fluffy pancakes.

Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. We’re cooking these on low-medium as opposed to medium/medium-high for the simple reason that these pancakes get SO fat that you run a good chance of burning them before they’re cooked through if you use too much heat. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.


Friday, August 12, 2016

Biskut Cornflakes


Another favorite cookies yg mesti nak buat time raya. Tak sempat nak buat kat kl ... maka minggu yg I balik before balik kb tu sempat la selit buat ... tapi xbuat banyak pon sbb bahan xcukup. Jadi la buat lepas kempunan ... nak beli yg tunjuk2 punya memang gerenti xjumpa la sekut cornflakes style ni ;)

Resepi ni dapat dari 2 pupu mak, nama timangannya Mak Ngah Che Empah ... dulu di zaman mudanya gigih meniaga biskut raya buat sendiri. Ni antara yg popular.

BISKUT CORNFLAKES
(Sumber: Mak Ngah Che Empah)

4 oz gula halus
10 oz tepung mazena
2 biji merah telur
8 oz cornflakes (atau ikut suka nak kurangkan sikit ke) ~ diramas2 / tumbuk kasar
6 oz mentega
1 penutup esen vanila

Pukul gula & mentega & telur hingga kembang. Masukkan tepung dan cornflakes. Bentukkan biskut & bakar pada suhu 180 C selama 15 - 20 min.


Ramadhan tahun ni my 2 boys tolong sepupu I yg baru kawin lepas raya hari tu mengecat pagar. Excited depa sebab xpenah buat. Boys lain mana ntah pergi time ni. Kalau x rasanya kemain meriah la ... lagi banyak bercakap dari buat keje.

Mengecat pagar rumah nekyang(masih ada lagi masa ni) ... :(

Bakal pengantin pon turun padang cat grill dapor rumah maknya ...

Wednesday, August 10, 2016

Rendang Ayam Mak


Raya dah habis baru kita nak kongsi cerita raya eh ... ehehe ... Tahun ni raya KB maka kena la prepare masak rendang sendiri. This year terasa nak makan rendang ayam mak. Camana ntah terlebih rajin sikit, jadi I buat rendang dari KL and frozenkan untuk bawa balik KB. 

Memang perancangan Allah tu maha hebat, ada hikmah rupanya tergerak hati nak masak rendang awal. Tahun ni 1st time kami beraya di hospital. 2 hari sebelum raya kami berpuasa kat my kampung in Masjid Tanah sebab nanti raya di KB. Malamnya tu lepas buka haziq mengadu perut dia sakit. Lepas husband balik dr terawih I told him tapi dia kata nanti sampai kl baru bawa gi klinik. So bila sampai kl bawa gi klinik, Dr cakap maybe digestion problem. 

Pagi esoknya tu last day puasa time nak sahur dia mengadu perut masih sakit, xnak bersahur xlarat. Husband dah syak ada yg xkena, mcm apendiks je. Lps sahur terus dia bawa gi  klinik lain sbb klinik semalam belum buka. Doktor suspect apendiks & bagi referral utk admit hospital. I dah cuak dah, tapi laki kata nak balik je dulu nnt sampai KB baru admit. Haziq pulak kata dia masih boleh tahan ... huhu ... tension kita. Dalam hati Allah je tahu, geram betul rasa takut apa-apa jadi while travelling. Berdoa je la banyak-banyak sepjg jalan.

sempat lagi buat peace dalam sakit-sakit tu

Ada lak yang nak menempek katil patient ...
Nak jadi cerita, flite we all delay pulak la 1/2 jam ... kesian Haziq. Sampai je KB terus pergi Hospital Pakar Perdana. At 1:30 pm Haziq jumpa doktor, then operation started at 3pm. Dekat pukul 5pm baru dia ditolak masuk ke wad balik. At 6pm kami tinggalkan dia dlm mamai2 ubat bius lagi untuk berbuka dgn family BIL kat luar. What an experience ... syukur alhamdulillah semuanya dipermudahkanNya

Okay, back to recipe ;)

RENDANG AYAM MAK
(Sumber: my mum) 


1 ekor ayam
Sedikit lengkuas - diketuk
Santan dari 1 1/2 biji kelapa
4 ulas Bawang Putih       }
15 ulas Bawang Merah   }
Sedikit Halia                   }
Sedikit Kunyit Hidup      }
Cili Mesin & Cili Hidup  }  dikisar

Kecutkan ayam sekejap di dalam kuali. Masukkan bahan-bahan kisar. Masak dalam 10min. Masukkan santan, asam keping, garam & sedikit gula. Titikkan serai & taburkan daun kunyit yg dihiris. Masak sehingga rendang kering.

1st Syawal di hospital. Nasib la sehari je dah boleh balik. Doktor pon kesian budak ni nak raya ;)

Tuesday, August 9, 2016

Tart Bunga

 

Another biskut raya yg ku buat raya baru-baru ni. Saja nak try bentuk bunga lak. Kali ni I cuba resepi my friend dr zaman STF ;) Tart ni melt in mouth & milky sbb guna kuning telur je.

TART NENAS
(Sumber: Z)

450g butter
600g tepung 
4 biji kuning telur

Putarkan butter hingga berkrim. Tambah kuning telur. Tepung sedikit demi sedikit cukup sekadar hingga menjadi doh. Bentukkan tart. Letak inti dan bakar pada suhu 180 C.


Sebelum puasa kita main masak-masak test resepi periuk noxxa kat rumah Z. Walau pun xramai korum kali ni tapi tetap meriah ... berjimba sambil menimba ilmu, perut kenyang semua happy ;)


Tuesday, July 19, 2016

Bihun Soto

 

Ni menu SIL datang beraya hari Ahad, 2 hari lepas. My SIL datang dr KB nak tolong jaga cucunya sbb anaknya nak uruskan barang-barang pindah rumah. Actually dekat je dia pindah, dari Blok B ke Blok A ... haha ... 

Teringin lak rasa nak makan bihun soto sebab time raya kat kelantan hari tu xjumpa menu ni ;). Kali ni I try resepi yang di share kat facebook pulak. Ringkas & sedap, boleh buat lagi.  Cuma kalau ikut resepi asal guna Rempah Sup Babas ... dah byk kedai singgah, xjumpa2 jugak. So kita tukar la kpd rempah Sup Adabi je. Actually I ada buat pegedil tapi time snap ni dah habis.

BIHUN SOTO
Sumber: Facebook Resepi Biskut Raya Mak Kata

**Resepi ni anggaran untuk 12 orang

1 ekor ayam bersaiz besar ~ potong 4 dan bersihkan
4 batang serai ~ diketuk
Rempah 4 sekawan ~ pelaga, cengkih, kayu manis & bunga lawang
2 peket kecil rempah kurma Babas
1 peket kecil rempah sup Babas
2 Kiub pati ayam Knorr
Sup Bunjut Tulang Adabi

## Bahan kisar :
5 ulas bawang besar  (pilih saiz sederhana)
6 ulas bawang putih
1/2 inci halia
1 inci kunyit hidup

6 - 7 biji buah keras ~ dikisar dgn sedikit air (ain tambah)

Panaskan minyak. Tumis rempah 4 sekawan sehingga naik bau. Masukkan serai yg diketuk & bahan-bahan kisar. Kacau sehingga pecah minyak. Masukkan rempah kurma & sup Babas yg dibancuh dgn sedikit air. Bila rempah dah naik minyak, masukkan ayam & biar sehingga ayam kecut. Masukkan air & sup bunjut. Masukkan 2 ketul kiub ayam Knorr & buah keras yg dikisar. 

Bila ayam dah masak, keluarkan & boleh digoreng sebentar sahaja. Isi ayam disiat-siatkan & tulangnya boleh dimasukkan semula ke dalam sup tadi.


Bahan Hiasan Sampingan:
Taugeh
Daun sup & daun bawang ~ diracik
Kacang tanah goreng 
~tips nak goreng kacang tanah: masukkan kacang dalam kuali sebelum minyak panas..make sure api kecik
Isi ayam ~ dicarik 
Kuah kicap

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