Stir Fried Crab with XO Sauce

Ingredients:
Crab
3 tbsp chopped garlic
5 bird eye chili / chili padi
20g shallots, chopped finely
1 tsp corn flour

Seasoning:
1/2 tsp soya paste
1 tsp Hoi Sin sauce
1 tbsp XO sauce
1 tsp oyster sauce
1/2 cup chicken stock
1 tsp corn flour

Method:
Clean well crab.  Pat with clean towel, dust with cornflour, keep aside.
Put adequate oil into frying pan, add chopped garlic and shallots, deep fry till golden brown, removed and keep aside.
Deep fry crab as well with same oil and drain oil, for later use.
Heat wok with 1 tbsp of oil, stir fry pre-fried garlic and shallots till fragrant, together with chili padi, then add in crab and seasoning.
Stir until the gravy is almost thick.
Serve hot.

Roti Jala & Kari Ayam Debel

Sumber Resipi Roti Jala: Azie Kitchen 

Roti Jala

Bahan-bahan:

3 cawan tepung gandum

2 1/2 sudu besar minyak masak

1 sudu teh garam

1 biji telur

3 cawan air / santan / air susu / air dicampur dengan sedikit santan

Sedikit pewarna kuning

Caranya:

Blendkan semua bahan di atas hingga sebati.

Kalau nak tahu adunan dah boleh dijala atau belum, cuba masukkan sesenduk ke dalam acuan.

Kalau keluarnya tak putus-putus maknanya dah boleh dijala menggunakan kuali non stick.

Kuali biasa pun boleh asal tak melekat.

Kalau pekat tambah air lagi sehingga boleh dijala.

Lepas jala atas kuali biarkan dalam beberapa saat.

Kalau dah masak tak payan dibalik terus di angkat dan digulung.

Sesuai dimakan dengan kuah ayam masak kuzi.

Sesuai untuk open house sebab walaupun sampai ke petang roti jala tetap lembut seperti baru dimasak.

Recipe sourced: Family Kitchen with Sherson via AF

Debel Chicken Curry

Ingredients:

1 kg chicken

4 slices lengkuas

3 stalks serai

150g shallots

20gm kunyit

5 pieces buah keras

20g ginger

20g dried chili

2 teaspoons mustard seeds

1/2 kilogm potatoes

2 tablespoons mustard (next time to omit this, don't taste good)

4 tablespoons vinegar

1 tablespoon butter

Method:

Pound roasted mustard seed and salt.  Set aside.

Fry the blended ingredients until the oil separate.

Add chicken and fry for another 10 minutes and add potatoes.

Add water and bring to boil.

Add mustard seed, salt, mustard, vinegar and butter.

Ayam Tempra

Bahan-bahan:

Ayam dibersih dan potong kecil, gaul dengan serbuk lada putih dan goreng setengah masak

Tauhu digoreng, jika suka

Cili merah masak dipotong serong

Bawang putih dicincang halus

Halia dicingang halus

Bawang besar dimayang

Kicap pekat

Kicap cair

Minyak secukupnya

Air secukupnya

Garam secukup rasa

Caranya:

Masukkan minyak secukupnya dan goreng ayam sehingga setengah masak.  Angkat dan ketepikan.

Dengan minyak yang menggoreng ayam tadi, tinggalkan sedikit dikuali untuk menumis bawang besar dan cili masak.  Tumis bawang besar dan cili masak setelah bawang layu, angkat dan ketepikan.

Tambah sedikit minyak jika kurang dikuali, tumiskan bawang putih dan halia sehingga wangi,

masukkan kicap pekat dan kicap cair, kacau rata selama 3 saat (jangan hangus).

Masukkan air bila mendidih, masukkan air dan tutup dengan penutup, dikacau sekali sekala sehingga ayam empuk dan kuah sedikit kering, masukkan tauhu.

Masukkan bawang besar dan cili yang ditumis tadi, gaul rata dan hidangkan.

TradeMe Chocolate Cupcakes

Recipe sourced:neckredrecipes.blogspot.com adapted from jenna68@trademe, cake is light, fluffy and moist

Ingredients:

100gm butter, softened

200gm sugar ~ i used 140gm

2 eggs ~ i used A size

3/4 tsp vanilla extract

1/2 cup (125ml) milk

1 tsp baking soda

1/2 cup boiling strong coffee (1 tsp coffee powder)

190gm flour ~ i used cake flour

1/4 tsp salt

3 tsp baking powder

40gm cocoa

Method:

Sift flour, salt, baking powder and cocoa in bowl.  Dissolve baking soda in milk.

Cream butter and sugar until light.  Add essence and eggs and continue beating.

Add in the rest of the ingredients and beat with hand beater till smooth.

Divide and spoon into greased paper cases ( only half fill the cases as the cake rise quite high).

Bake in pre-heated oven at 160C for 15 ~ 17 minutes or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool on rack before icing.  Ice with whatever type of icing you prefer or dust lightly with icing sugar.

Icing:

5 tbsp icing sugar

2 tsp cocoa

tiny knob of softened butter

hot water

Method:

Add hot water by the teaspoon to the icing, cocoa and butter. 

Mix thoroughly and continue to add water (slowly) until the desired consistency is achieved.

This small lot of icing will not be enough to ice 23 cupcakes.

Make more as you go along.  I prefer to make small lots as the icing can go hard quite quickly.

Note:

If making a big cake, double the recipe and bake for 45-60 minutes at 160C.

Tip:

The cupcakes freezes well.

Pineapple Tarts

Recipe sourced: cllism, peepor.net, thanks with the trick its really works.

Ingredients:

1/4 tsp salt ~ omitted

400g plain flour

50g corn flour

60g icing sugar ~ used 10g

250g good quality unsalted butter ~ used salted butter

1 tsp vanilla essence

2 egg yolks (about 40g), beaten

400g pineapple jam

Egg wash: 1 egg yolk + 1 tsp water

Method:

Sift salt, plain flour, corn flour and sugar into mixing bowl.  Set aside.

Using an electric mixer, whisk butter with essence on low speed for 30 seconds.

Continue whisking on medium speed for 5 minutes till mixture is light, fluffy and creamy.

Add in yolks and whisk for another 5 minutes.

Make a hole in the center of the flour mixture.  Pour in whisked mixture.

Using your fingertips, fold in and rub butter into flour.

Stop immediately when a firm dough forms.  Do not overwork it.

Wrap in cling wrap.  Chill in fridge for 30 minutes.

In the mean time, roll pineapple jam into 45 balls of 6g each (about 1 heaped tsp).  Set aside.

Preheat oven at 180C.  Remove dough from fridge.

Roll 12g of dough (about 1 heaped tbsp) into a ball.  Flatten into an oval shape.

Place 1 ball of jam in the center of dough.  Use a finger to dab some water onto the jam.

Wrap dough around jam and roll into a ball first  and then into a log shape.

Repeat steps 11 to 13 to make the rest of the tarts.

Place tarts onto a greased baking tray.  Bake for 8 minutes.

Remove tarts and brush with egg wash.  Bake for another 7 minutes till golden brown, i bake around 20 - 30 minutes

Remove to cool for 15 minutes before serving or storage.

Trick and Tips:

Dabbing water onto the jam before wrapping it in the dough helps to keep jam moist and soft during the baking.

After a few rounds of experimenting, i've discovered that brushing the tarts with egg wash only after they have been baked for a while helps to made the golden colour more even and vibrant.

Good quality butter and corn flour - these are the secrets to making melt in your mouth pineapple tarts.

Kek Coklat Lembut Kukus Chef Zubaidah

Resipi: Chef Zubaidah via mas-dapurmas.blogspot.com

Bahan-bahan:

**100gm serbuk koko

** 1 tin (390gm) susu cair Ideal

** 200gm minyak sayuran / butter cair

** 250gm susu pekat ~ guna 180gm

250gm gula kastor - guna 150gm gula perang

4 biji telur size A ~ pukul hingga berbuih

150gm tepung gandum * ~ bertanda * diayak bersama

1 sudu teh soda bikarbonat *

1 sudu teh baking powder *

Caranya:

Campurkan kesemua bahan bertanda ** dan masak dengan api perlahan sehingga licin.

Tak payah sampai menggelegak.

Satukan dengan telur yang di pukul tadi dengan mixer.

Gaulkan bahan-bahan kering dan campurkan sedikit sehingga sebati.

Masukkan ke dalam tin yang di lapik dan minyakkan.

Kukus selama 1 jam dengan api sederhana.  Pastikan air telah menggelegak sebelum di kukus.

Boleh juga di bakar selama 30 minit untuk setengah adunan, kalau buah 1 adunan bakar selama 40 - 45 minit dengan suhu 170C.

Sejukkan dahulu sebelum dihiaskan dengan icing atau ganache.

Simple Chocolate Ganache:

1 cawan susu pekat

1 cawan serbuk koko

1 sudu besar butter / margerin / minyak masak @ sayuran

Caranya:

Kacau semua bahan atas api kecil hingga likat dan larut sepenuhnya.

Atau boleh menggunakan coklat masak dengan cara panaskan coklat masak dalam microware, bila coklat sudah cair, keluarkan dan tambah sedikit butter dan kacau sebati dan terus tuang ke atas kek coklat tadi.

Hias dengan hiasan kesukaan masing-masing semasa topping coklat itu masih panas, kalau dan sejuk nanti hiasan itu tak lekat bila ditabur atas topping coklat tadi.

Cranberry Cornflakes Cookies

Recipe sourced:mayck-law.blogspot.com
Ingredients:
160g unsalted butter
70g brown sugar
40g fresh milk
200g cake flour, sifted
55g ground almond
2g salt
80g cornflakes (crushed)
120g dried cranberry (cut into small pieces)

Method:
Cream butter and brown sugar at medium speed till light and fluffy.
Gradually add in fresh milk and mix well.
Add in flour, ground almond and salt, mix well.
Then, add in cornflakes and dried cranberry, fold well by using a rubber spatula.
Scoop a small balls of batter (10g), place it on baking tray and press slightly.
Bake in pre-heated oven at 165C for 23 ~ 30 minutes until cooked.

Florentine Cookies / Crunchy Caramel Almonds

Sumber resipi: kakinakl.com

Bahan-bahan:

200gm tepung Florenta / Bienetta

200gm badam keping

100gm kuaci hijau / bunga matahari

20gm bijan hitam ~ guna 10gm bijan hitam & 10gm bijan putih

Caranya:

Campurkan tepung Florenta / Bienetta dengan bijan.

Badam dan kuaci di bakar sebentar dalam oven pada suhu 160C selama 5 minit.

Sediakan loyang 14 x 14 dan alas dengan kertas pembakar tidak melekat (Non-Stick Baking Paper).

Satukan semua bahan dalam bekas.

Gaul rata hingga semuanya bersalut sempurna.

Panaskan oven pada suhu 160C.

Satukan semua bahan di atas, gaul rata dan tuang ke atas loyang pembakar tadi. Ratakan nipis.

Bakar selama lebih kurang 12 ~ 15 minit atau keperangan bergantung pada oven masing-masing.

Kim bakar selama 12 minit dengan Panasonic Cubic.

Sejurus keluar dari oven, terus potong kepada kepingan, gunakan pemotong pizza supaya mudah untuk memotong kepada bentuk kepingan.

Bila dah sejuk, simpan dalam bekas kedap udara.

Lychee Fritters

Recipe sourced: artofdessert.blogspot.com

Ingredients:

3/4 cup all purpose flour

1/2 tsp baking powder

1 tbsp corn flour ~ i added

1/8 tsp salt

1 cup coconut milk

20 ounce can lychees in syrup, drained

1/4 cup flour for dredging

Oil for deep frying

Snow Powdered sugar / confectioners sugar for dusting

Method:

Heat oil in a skillet or deep fryer to 375F.

(Tip: Another way to test  if the oil is hot enough is by dropping a small amount of batter into the oil.  If the batter starts bubbling and rise to the surface quickly, then the oil is hot enough.  If the batter bubbles slowly and doesn't rise right away, the oil isn't hot enough).

Sift together flour, baking powder, corn flour and salt.  Mix in coconut milk; stir until combined.

In a small mixing bowl, dredge the lychees in the 1/4 cup of flour.

Dip into the batter then carefully drop into the hot oil.  Only deep fry a few at a time.

Cook until golden brown.  Drain on paper towels.

Allow to cool then dust with powdered sugar and serve immediately.