Ayam Masak Merah

Recipe sourced: The Star
Ingredients:-
1 kg Chicken, cut into small pieces
3 tbsp turmeric powder
Salt, to taste
Oil to deep fry


Wet Ingredients, pound:-
6 nos. onion
3 nos. garlic cloves
2cm galangal

 5 tbsp oil
2 tbsp chili powder
2 tbsp chili sauce
2 tbsp oyster sauce
2 nos. lemongrass, bruised
Kerisik of half a coconut
2 nos. kaffir lime leaves, sliced thinly

Method:-

Marinate the chicken with turmeric and salt.  Set aside for 30 minutes.

Heat oil in a wok or deep pot on medium heat and deep fry the chicken.

Remove to drain on paper towels or wire rack.

Heat 5 tbsp oil in a wok on medium heat.  Fry the wet paste until fragrant.

Add chilli powder, chilli sauce, oyster sauce and lemongrass.

Season with salt and sugar. 

Add the kerisik and mix well.

Add in the fried chicken and kaffir lime leaves.

Mix well before turning off the heat.

Serve with rice.

Cucur Pedas

Resepi: Enak Rasa Dari Dapur Kim

Bahan-bahan (A):

Tepung gandum

Air panas *

Garam secukupnya *

Pati ikan bilis * bahan bertanda * dimasukkan bersama

Minyak untuk menggoreng secukupnya

Bahan-bahan (B), gaul rata dan simpan di peti sejuk +- 30 minit:

Hirisan bawang merah

Hirisan bawang besar

Hirisan daun limau purut

Ikan bilis ditumbuk kasar

Serbuk cili

Serbuk kunyit

Caranya:

Masukkan tepung ke dalam bekas yang besar.

Masukkan bahan-bahan B dan kacau sebati.

Masukkan bahan-bahan A dan kacau dengan cepat dan jangan dikacau terlalu lama.

Panaskan minyak, masukkan 1 sudu besar adunan dan goreng sehingga kekuningan.

Angkat dan hidangkan panas.

Spaghetti Black Pepper dan Sayuran Panggang

Bahan-bahan:-

Spaghetti, direbus dan masukkan sedikit minyak olive sehingga lembut, toskan
Black peppercorns, ditumbuk kasar
Garam secukupnya
Sedikit kicap cair
Pati ayam jika suka
Snow peas, dipanggang
Lobak merah, dipanggang
Bawang putih, dipanggang
Minyak zaitun
Capsicum merah, jika suka

Caranya:
Masukkan sedikit minyak olive di kuali.
Tumiskan bawang putih, masukkan black peppercorns.
Masukkan kesemua sayuran panggang dan kacau rata.
Masukkan kicap cair, pati ayam dan kacau sebati.
Masukkan spaghetti dan gaul sehingga rata.
Rasa sebelum dimasukkan garam.
Angkat dan hidangkan panas-panas

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.