Ais Krim Malaysia Perisa Nenas

Bahan-bahan:
Nenas dalam tin bersama jus syrup di blend
Krim pekat
Gula kasar
Air masak sedikit

Caranya:
Blendkan nenas bersama jus syrup dan sedikit air masak.
Masukkan ke dalam periuk bersama gula kasar dan kacau sehingga gula larut.
Masukkan krim pekat dan kacau sehingga mendidih.
Angkat dan sejukkan, selepas sejuk bolehlah dituang kedalam plastik ais krim.
Simpan di peti sejuk.

Devil's Food Cake

Recipe Sourced: Milo

Ingredients:
100g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
275g (9 1/2 oz) caster sugar ~ used 180g brown sugar
2 large eggs ~ used 3 larges grade C
200g (7 oz) self-raising flour
75g (2 1/2 oz) cocoa powder
1 tsp baking powder
1 tbsp coffee powder mixed with 125ml (4fl oz) boiling water, or equivalent cooled espresso
125ml (4fl oz) milk
1 tsp vanilla extract

For the frosting:
125g (4 1/2oz) unsalted butter, diced
25g (scant 1 oz) cocoa powder
125g (4 1/2 oz) icing sugar
2-3 tbsp milk
dark or milk chocolate, for the shavings

Method:
Preheat the oven to 180C (350F / Gas 4).  Grease the cake tins and line the bases with baking parchment.  Using an electric whisk, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, whisking well after each addition, until well mixed.
In a separate bowl, sift together the flour, cocoa powder and baking powder.
In another bowl, mix together the cooled coffee, milk and vanilla extract.
Beat alternate spoonfuls of the dry and liquid ingredients into the cake batter.
Once the mixture is well blended, divide in between the tins.
Bake for 30 - 35 minutes until the cakes are springy to the touch and a skewer inserted into the middle comes out clean.  Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely. Remove the baking parchment.

For the frosting:
Melt the butter in a pan over low heat.  Add the cocoa powder and continue to cook for a minute or two, stirring frequently.  Allow to cool slightly.
Sift in the icing sugar, beating thoroughly to combine.
Blend in the milk 1 tablespoon at a time, until smooth and glossy.
Allow to cool (it will thicken) and then use half to sandwich the cakes together and the remaining to decorate the top and sides of the cake.
Finally, use a vegetable peeler to create chocolate shavings and scatter them evenly over the top of the cake.

Store: This cake will keep in an airtight container in a cool place for 5 days.

For topping i used Chocolate Ganache:
200g cooking chocolate
145ml whipping cream
1 tablespoon butter

Method:
Use double boiler pan to melt cooking chocolate.
Pour whipping cream and stir till thickened.
Cool and garnish as desire.

Apam Bakar Tok Chik

Sumber resipi: Mat Gebu

Bahan-bahan:

1 1/4 camca teh instant yeast*

1/2 camca teh gula halus*

1 camca besar tepung gandum*

1/4 cawan air suam* (* disatukan, kacau rata dan rehatkan 10 minit hingga berbuih)

1 1/2 cawan tepung gandum

1 camca besar gula halus

1/4 camca teh garam

1 1/3 cawan air

Caranya:

Dalam mangkuk besar, masukkan tepung gandum, gula dan garam.  Kacau rata.

Masukkan bancuhan ragi tadi, kacau rata.

Tuang air dan kacau hingga licin dan tidak berbintil-bintil.  

Tutup permukaan mangkuk tadi dengan plastik atau bungkus mangkuk tadi dengan plastik bersih dan perap 45 minit atau 1 jam hingga adunan naik.

Panaskan acuan atas dapur, guna api paling kecil.  Lenser setiap lubang acuan dengan sedikit minyak makan (minyak kelapa) rata-rata.

Kacau bancuhan apam tadi dan tuang dalam bekas bermuncung (boleh guna jug penyukat).

Tuang 3/4 penuh ke dalam lubang acuan.

Bila permukaan apam nampak berbuih, tutup permukaan acuan dengan tudung periuk biasa atau tudung periuk kaca yang tahan panas.  Biar permukaan apam masak hingga menjadi pucat dan kering.

Ambil pencungkil gigi yang baru, kemudian longgarkan apam dari acuan tadi, perhatikan bawahnya, jika warna menjadi perang keemasan, boleh diangkat.

Lakukan kaedah sama sebelum melakukan proses seterusnya dan pastikan lubang acuan disapu sedikit minyak.

Hidangkan bersama kuah kari, sambal tumis, serikaya atau apa yang anda rasa sesuai

Crispy Almond Cats' Tongues Cookies & Chocolate Cookies

Recipe: Chef Agnes Chang, I Can Bake

Ingredients A:

90g butter / margarine

60g icing sugar, sifted ~ 10g

1/4 tsp vanilla essence

Ingredients B:

2 egg white

30g castor sugar ~ 20g

Ingredients C:

50g ground almond

30g plain flour, sifted

Decoration:

1 tbsp icing sugar ~ omitted

Method:

Cream butter, icing sugar and vanilla essence in a mixing bowl until light and fluffy almost white.

In a separate clean bowl, whisk egg white until foamy.  Slowly add castor sugar and continue whisking until it form a stiff peaks.

Fold stiff egg white into the butter mixture.  Add ground almond, sifted flour and fold in lightly.

Place the mixture into a piping bag fitted with a 1cm / 1/2" piping nozzle and pipe onto a greased cats' tongue mould.

Bake in a pre-heated oven at 190C for about 10-12 minutes until golden brown.

When done, cool the cookies in the mould for 5 minutes before placing them on a wire rack to cool completely.

Dust lightly with icing sugar before serving, if desired.

Chocolate Cookies

Recipe: Chef Agnes Chang, I Can Bake
Ingredients:

200g butter / margarine

90g icing sugar ~ 50g 

1/2 egg

1/2 tsp vanilla essence

210g plain flour, sifter ~ 190g plain flour + 20g cornflour

15g cocoa powder, sifted

Some chocolate chips for decoration

Method:

Cream butter and icing sugar till just combined.  Add egg, vanilla and mix well.

Fold in flour and cocoa powder mixture.

Put mixture into a piping bag fitted with a star-shaped nozzle.  Pipe cookies on greased baking sheet.

Decorate each centre with a chocolate chip.

Bake in a pre-heated oven at 180C till golden brown, for about 20 minutes.

Remove and leave to cool before storing.

Ayam Serai

Resipi: aziejaya.blogspot.com
Bahan-bahan:
1 ekor ayam dipotong 2" x 2"
6 batang serai ~ dititik sehingga pecah bawahnya
2 keping asam keping ~ tak letak, terlupa 
Garam
Serbuk kunyit

Bahan-bahan kisar:
6 ulas bawang merah
1 labu bawang besar
4 ulas bawang putih
Sebesar ibu jari halia
20 tangkai lada kering - dibuang biji dan direbus

Caranya:

Ayam dilumur dengan garam dan kunyit dan digoreng separuh masak.

Angkat ayam dan toskan minyaknya.

Tumiskan bahan-bahan yang telah dimesin sehingga agak garing.

Masukkan serai dan goreng lagi.

Masukkan ayam yang telah digoreng separuh masak tadi bersama asam keping dan goreng lagi sehingga serai kering.

Sekiranya serai belum cukup kering dan tidak naik minyak, ini menunjukkan bahawa ayam serai masih belum siap untuk dimakan.

Angkat dan boleh dimakan dengan nasi putih panas-panas atau dengan nasi impit.

Traditional Kuih Kapit (Love Letters Cookies)

 

Recipe: nasilemaklover.blogspot.my - Sonia, Thanks Sonia for light and crunchy Love Letters.
Ingredients:
12 eggs (A size)
500g coconut milk (350g grated coconut + 500g water, squeeze to get 500g, keep the rest)
300g castor sugar ~ i used between 200g - 250g castor sugar
1/8 tsp fine salt
200g rice flour
200g glutinous rice flour

Method:

Mix eggs and sugar together, stir with a wire whisk to mix well until sugar has dissolved.

Mix rice flour, glutinous rice flour and salt together, add in coconut milk, stir to mix well.

Slowly pour in flour mixture with egg mixture, whisk till well combined.  Strain the batter and let it rest for an hour.

While batter is resting, prepare the charcoal grill at least 15 minutes before start making.

The fire has to moderate and consistent as to get even colour of love letters.

Lightly grease the kuih kapit mould with cooking oil (if you use old kuih kapit mould, you can omit this step), heat up the moulds over the charcoal grill.

When the mould re sufficiently heat up, pour a ladleful of batter onto the mould.

Close the mould tightly and bake over charcoal fire.

Trim the run-offs from the batter with a butter knife.

Flip another side over fire as to get even colour.  Time to time check the doneness.

When golden, remove and immediately fold into a quarters.  Press lightly with a tin cover to lever the surface.

You can also choose to roll up the love letters if desired.

Cool and store in an air-tight container or tin.