Sachertorte

Recipe sourced: Mary Berry's Simple Cakes ~ simple yummy and delicious cake
Ingredients:
265g plain chocolate, broken into pieces
6 eggs, 5 of them separated
215g caster sugar ~ i used 160g
150g ground almonds

For the topping and icing:
4 tbsp apricot jam ~ i omitted
150g plain chocolate, broken into pieces
150ml double cream ~ i used cooking cream
25g white chocolate

Method:

Lightly grease the cake tin and line hte base with a circle of non-stick baking parchment.

Pre-heat the oven to 180C.

Put the chocolate into a bowl placed over a pan of hot water.

The water in the pan must not touch the bowl or the chocolate may overheat.

Place the plan over a low heat until the chocolate has melted, stirring occasionally.

Allow to cool a little.

Whisk the 5 egg whites into a large mixing bowl until stiff but not dry.

In a separate hand-held electric mixer's whisk together the 5 eggs yolks, whole egg and sugar until thick and pale.

The mixture should be thick enough to leave a trail on the surface, when the whisk is lifted from the bowl.

Whisk the ground almonds, melted chocolate and 1 tablespoon of the whisked egg whites into the egg yolk mixture.

Carefully fold the remaining egg whites using a large metal spoon or a straight edged plastic spatula.

Turn the mixture into the prepared tin and gently tilt the tin to level the surface.

Bake for 40 - 45 minutes, until the crust that forms on the top is firm and the cake has begun to shrink away from the side of the tin.

Allow the cake to cool in the tin for about 10 minutes before loosening it around the edge with a small palette knife.  Turn the cake upside down on to a wire rack covered with a tea towel, remove the lining paper and leave to cool completely.

For the icing:

Put the chocolate into a bowl with the double cream (cooking cream) and melt slowly over a pan of hot water.

Stir occasionally until smooth and glossy.

Allow the icing to cool and thicken slightly, then pour it into the centre of the cake.

Spread it gently over the top and down the sides with a palette knife and leave to set.

To finish, melt the white chocolate slowly in a bowl over a pan of hot water.

Spoon into a small paper icing bag or polythene bag and snip off the corner.

Pipe "Sacher" across the cake and leave to set.

Bee Hoon Pedas Sayuran

Bahan-bahan:
1 keping bee hoon direndam sehingga lembut
1 biji cii merah dihiris panjang * digoreng bersama sehingga lembut
1 biji cili hijau dihiris panjang *
1/2 batang lobak merah dihiris panjang *
Tauhu dipotong panjang dan digoreng
Garam secukup rasa
Sos tiram vegetarian
Air secukupnya
Minyak

Bahan-bahan tumis:
1 sudu besar cili giling
4 ulas bawang merah * ditumbuk kasar
3 ulas bawang putih * ditumbuk kasar

Udang vegetarian

Caranya:
Panaskan sedikit minyak dikuali.
Masukkan bawang tumbuk dan tumis sehingga lembut.
Masukkan cili giling dan tumis sehingga cili masak.
Masukkan udang vegetarian dan kacau sebati, tumis sebentar.
Masukkan sos tiram dan dikacau sebati,
Masukkan air sedikit, kacau rata.
Masukkan bee hoon dan tambahkan air secukupnya.
Masak sehingga bee hoon lembut, masukkan garam secukupnya dan bahan-bahan yang digoreng seperti tauhu, cili dan lobak merah.
Kacau sebati. Angkat dan hidangkan.

Ikan Kurau Halia Nyonya Style

Bahan-bahan:
2 keping ikan kurau digaul dengan garam dan serbuk kunyit, goreng hinnga masak, angkat dan taburkan sedikit serbuk lada putih semasa masih panas dan ketepikan

Sedikit air
Minyak
Garam secukupnya

Bahan-bahan tumis:
1 batang serai diketuk
1 helai daun limau purut dicarik
3 ulas bawang putih di cincang
1" halia dicincang
1 bawang besar holland dibelah 4
1 tomato dibelah 4
Cili padi merah dan hijau ikut suka diketuk

Caranya:
Masukkan sedikit minyak dikuali.
Tumiskan serai dan daun limau purut sehinnga wangi.
Masukkan bawang putih dan halia, kacau sebati dan layu.
Masukkan cili padi. Bawang besar holland dan tomato.
Kacau sebati sehingga layu.
Perasakan dengan garam dan sedikit air dimasukkan.
Biarkan sebentar, rasa dulu sebelum di tuangkan atas ikan.
Sedap dimakan masih panas bersama nasi putih.

Chewy Gooey Brownies

Sumber resipi: citarasawan
Bahan-bahan:
300gm mentega
80gm serbuk koko
300gm chocolate masakan - potong kecil
6 biji telur dikocok ringan
350gm gula perang ~ guna 300gm gula perang soft type + sedikit garam
2 sudu kecil esen vanila
100gm tepung gandum
1 cawan kekacang (ikut suka almond, macadamia, hazelnut, walnut) dipanggang dan gaul dengan sedikit tepung - tak letak

Loyang 10 x 10" dialas dan digris

Caranya:

Cairkan coklat masakan secara double boiler, ketepikan.

Cairkan mentega di dalam periuk masukkan serbuk koko, gaul rata.

Angkat dan masukkan gula perang, gaul rata.

Masukkan telur, tepung yang di ayak dan chocolate cair, kaup balikkan hingga bergaul rata.

Masukkan kekacang.  Gaul rata.

Tuangkan ke dalam loyang, ratakan.

Bakar pada suhu 150C selama 1 jam (bergantung pada oven).

Sejukkan dahulu sebelum dipotong.

Hot And Sour Crabs Fu Zhou Style

Recipe sourced : Chef Bryan Ong  via cookbook Authentic Recipes From Proviince of Fu Zhou
Ingredients:
3 tbsp oil
15 slices ginger
1 tbsp chopped garlic
1 tbsp chopped shallots
2 crabs (about 1 kg), cut into pieces and cleaned
2 green chillies, seeded and sliced

Seasoning:
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp light soya sauce
1/2 tbsp oyster sauce
1/2 tsp dark soya sauce
200ml water

1 egg, lightly beaten
1 stalk spring onion, cut into short sections

Method:

Heat up oil and saute ginger, garlic, shallots until aromatic.

Add in crabs, green chillies and stiry-fry until aromatic.

Cover with lid and simmer for 3 minutes.

Add in seasoning and stir fry until well mixed.

Lower the heat and cook for 6 minutes.

Pour in beaten egg and leave to stand for 10 seconds.

Stir until well mixed.

Add in spring onion and stir fry until well mixed.

Serve.

Lemongrass Butter Prawns

Recipe sourced: Chef Bryan Ong  ~ Authentic Recipes From Province of Fu Zhou
Butter sauce:
Ingredients:
175g margarine
195ml evaporated milk
2 pandan leaves
1/4 tsp salt
1/2 tsp sugar

Method:
Combine all the ingredients and mix well.
Put into a saucepan, stir and cook until the oil separated, become a crumbs.
Dish up and leave to cool.
The remaining butter sauce can be kept in the fridge for later use.

Ingredients A:
500g medium size prawns, trimmed
4 cups oil for deep frying

Ingredients B:
1 tbsp butter
1 stalk lemongrass, chopped
1 pandan leaf, shredded thinly
2 chili padi, diced
2 sprigs curry leaves

Seasonings:
2 tbsp butter sauce (butter crumbs only) above recipe
1 tsp sugar
1/2 tsp chicken stock powder

Method:
Deep fry prawns in hot oil for 1 minute until cooked and drained, set aside.
Melt butter and stir fry the remaining ingredients until aromatic.
Add in butter sauce and stir fry until fragrant.
Add in fried prawns, sugar, chicken stock powder and stir fry quickly until well mixed.
Serve.

Nyonya Fried Fish

Recipe sourced: Chef Patsie Cheong
Ingredient A:
600g tilapia

Ingredients B (blended together):
50g shallot
30g garlic
1 stalk lemongrass
1 slice galangal
1 slice turmeric
3 red chillies
3 bird's eye chillies

Ingredient C:
some salt
some sugar ~ omitted

Ingredient D:
some lime juice

Method:

Rinse tilapia thoroughly, make a few deep slits on each side of the fish.

Mix ingredients B and C together.

Rub the mixture evenly on the fish and set it aside to marinate for 1 hour.

Heat up 1/2 cup of oil in a pan and pan fry fish until both sides are cooked.

Remove and drizzle lime juice on top.

Tip: you may serve the pan fried fish on a piece of banana leaf to enhance the taste.

Fu Zhou Style Fried Glass Noodles With Mixed.Vegetables

Recipe sourced: Chef Bryan Ong, Authentic Recipes From Proviince of Fu Zhou
Ingredients:
3 tbsp oil
1 tbsp chopped garlic
1 tbsp dried shrimps, cleaned, soaked and drained
100g chicken meat, sliced
60g carrot, shredded
50g dried lily buds, soaked and knotted
15g cloud ear fungus, soaked and cut into small pieces
300g bamboo shoots, sliced
300g chinese cabbage, cleaned and shredded
100g glass noodles, soaked and drained

Seasoning:
2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp oyster sauce
1/4 tsp pepper
1 tsp sesame oil
250ml water

For garnishing:
1 tbsp chopped spring onion
1 red chilli, sliced
1 stalk local celery, cut into short lengths

Method:

Heat up oil, saute A chopped garlic and dried shrimps until fragrant.

Add in sliced chicken and stir fry until well mixed.

Add in carrot, lily buds, cloud ear fungus, bamboo shoots and stir fry until aromatic.

Add in seasonings, stir well and bring to boil.

Add in chinese cabbage, glass noodles, stir well and bring to boil.

Dish up and sprinkle spring onion, red chili and local celery on top.

Serve.

Chocolate Lasagne

Sumber resipi: resipicitarasawan via FB Resipi Ringkas
Bahan A : Dasar Biskut Oreo
36 ketul oreo dikisar ambil krimnya sekali
6 sudu besar mentega cair

Caranya:
Campurkan kesemua bahan di atas dan gaul rata.
Masukkan ke dalam loyang atau acuan, tekan padat dan simpan di dalam peti sejuk.

Bahan B: Cream Cheese
250gm cream cheese
60gm gula kastor, guna 1 sudu besar gula kastor
2 sudu besar susu segar

1 cawan Dairy UHT whipping cream, dipukul sehingga kental

Caranya:
Pukul cream cheese sehingga lembut.
Kemudian masukkan gula kastor dan putar hingga lembut dan licin.
Masukkan susu segar dan pukul sebati.  Ketepikan.
Di dalam bekas yang lain, pukul dairy whipping cream sehingga kental.
Kemudian kaup balik ke dalam adunan cream cheese sehingga sebati.
Bahagikan kepada 2 bahagian, masukkan ke dalam piping bag.  Ketepikan.

Bahan C: Chocolate Puding
1/4 cawan tepung jagung
1/2 cawan gula kastor (guna 1/4 cawan)
1/8 sudu teh garam
3 cawan susu segar
185gm dark chocolate, dicincang
1 sudu teh esen vanila
1 sudu besar serbuk koko

Caranya:

Campurkan tepung jagung bersama gula dan garam ke dalam bekas.

Kemudian campurkan susu segar dan kacau perlahan.

Masak di atas double boiler dengan api sederhana.

Masukkan serbuk koko dan whisk dalam 15 20 minit atausehingga adunan sebati dan pekat.

Tambahkan coklat cincang dan kacau selama kira-kira 2-4 minit atau sehingga puding kental.

Alihkan dari api dan masukkan esen vanila.  Kacau rata.

Sejukkan dan ketepikan.

Nota: Tapis puding dengan menggunakan penapis sekiranya puding yang terhasil itu berketul-ketul.

Cara melapis:

Picitkan 1 bahagian adunan cheese ke atas dar biskut oreo.  Ratakan.  Simpan sebentar di dalam peti sejuk selama 10-15 minit.

Kemudian lapis di atasnya dengan chocolate puding dan ratakan.

Simpan semula di dalam peti sejuk sehingga bahagian atas puding beku dalam 10-15 minit.

Akhir sekali picit adunan cheese, ratakan dan taburkan dengan chocolate chips, biskut oreo kisar dan sedikit parutan coklat.

Sejukkan di dalam peti sejuk sebelum dinikmati.

Enak di hidang dingin.

Sup Kambing Thailand

Sumber resipi : Majalah Rasa
Bahan-bahan:
1/4 ekor ayam, dipotong kecil ~ ganti dengan tulang kambing yang telah direbus separuh masak, toskan air dan simpan air rebusan
1 batang serai dititik
2sm lengkuas dititik
1 batang saleri dipotong serong
1 biji tomato dipotong 4
1 batang akar daun ketumbar
3-4 biji cili padi dipotong
1/2 biji limau nipis
1 biji bawang besar dihiris
2 ulas bawang merah dikisar
1 ulas bawang putih dikisar
Sedikit sos ikan
1 sudu besar serbuk ketumbar
1/2 sudu besar serbuk jintan manis
1/2 sudu besar serbuk jintan putih
Air secukupnya (air rebusan tulang kambing)
Garam dan serbuk perasa secukupnya

Caranya:

Panaskan minyak untuk menumis.

Tumiskan bahan kisar sehingga harum.

Masukkan sekali cili padi, lengkuas, serai, serbuk ketumbar, serbuk jintan manis dan serbuk jintan putih sehingga agak pecah minyak sedikit.

Kemudian masukkan air secukupnya (air rebusan tulang kambing) dan masukkan daging (tulang kambing).

Biarkan sehingga ayam masak (tulang masak sepenuhnya).

Seterusnya masukkan batang saleri, tomato dan akar ketumbar.

Perasakan secukupnya.

Akhir sekali, perahkan jus limau nipis dan tutup api.

Tip: Jangan biarkan kulit limau nipis di dalam sup untuk mengelakkannya dari menjadi pahit.
Seeloknya hanya masukkan air perahan limau nipis sahaja. 

Ayam Goreng Berempah Maltose

Bahan-bahan digaul sebati dan perapkan 2-3 jam:
Kepak ayam
Sedikit maltose
Sedikit kicap cair
Sedikit kicap pekat
Sedikit serbuk rempah wangi
Sedikit serbuk bawang putih
Sedikit serbuk bawang
Garam jika perlu

Minyak menggoreng secukupnya

Caranya:
Panaskan minyak dikuali.
Masukkan kepak ayam perlahan-lahan.
Goreng sehingga masak dan toskan.
Air dari perapan ayam tadi bolehlah dibuat sos kicapkan dengan menambahkan sedikit air, garam jika perlu dan gula.  Masak dikuali sehingga pekat titiskan sedikit minyak bijan dan taburkan bijan yang disangai jiika suka.  Nak pedas patahkan cili padi kedalam sos kicap.