Kuih Seri Ayu

Bahan A:

1 biji kelapa parut putih
sedikit garam
1 sudu besar tepung sagu/ubi

Bahan B:
3 cawan tepung gandum(ayak)
1 sudu besar ovellette
2 cawan gula pasir
4 biji telur gred A
2 cawan santan pekat
sedikit pewarna hijau & perisa pandan
ataupun boleh gunakan air daun pandan dan dibancuh dgn santan kotak

Cara membuatnya:

1.Gaulkan kesemua bahan A (kelapa+garam+tepung sagu)- ketepikan
2. Pukul telur dengan gula hingga kembang.Gunakan kelajuan tinggi.Masukkan ovellette, pewarna hijau, perisa pandan dan tepung gandum.Gaul guna senduk.
3.Masukkan santan pekat dan gaul hingga sebati. Panaskan pengukus.
4.Susun acuan dlm pengukus.Sapu acuan dgn majerin/minyak (supaya tak melekat)
    Isi acuan dengan kelapa putih (jgn terlalu sedikit).Tekan padat menggunakan hujung jari.(kukus 2 minit)
5. Isikan adunan kuih.Kukus lagi selama 10 minit.
6. Apabila masak...keluarkan dari acuan.Sudah siap untuk dimakan

»

Posted in: Resepi Kuih,Resepi Makanan

Simple Banana Soft Cake

Bahan A
7 biji pisang masak
2 sudu besar tepung naik sendiri

1 biji telur+
7 sudu besar gula =kacau

Bahan B
½ cawan air masak
½ cawan susu cair

----------------------------------------------------
 
Cara² membuatnya :

1) Lenyekkan 7 biji pisang,masukkan tepung naik sendiri - diputar

2) Masukkan telur dan gula yang sudah dikacau - diputar hingga sebati

3)Masukkan Bahan B - putar hingga sebati

Masukkan microwave.Dalam suhu medium. masak sehingga 28 minit atau cukup masak.

Sudah siap!! Kek yg simple, tapi sedap. Selamat mencuba.

»

Posted in: Resepi Kek,Resepi Makanan

Fried Pomfret with Onion Sauce

           
            Ingredients

•     500 g white pomfret
•     salt and pepper a little
•     2-3 tbsp tapioca flour
•     2 onions halved and sliced thinly
•     1 tbsp garlic chopped
•     20 g ginger shredded
•     35 g red capsicum cubed
•     2 stalks spring onion cut into sections
•     1 tbsp Shao Hsing Hua Tiau wine
•     Sauce
•     1 tbsp oyster sauce
•     1 tsp sesame oil
•     1 tsp cornflour
•     1/8 tsp pepper
•     1/2 tsp chicken stock powder
•     200 ml water
•     Garnishing
•     spring onion and red chilli curls
•     coriander leaves 

        
Instructions

1. Clean fish, and make two to three slight cuts on both sides. Lightly season with salt and pepper, and sprinkle over with tapioca flour.
2. Heat enough oil for deep frying in a wok, and deep-fry the fish until golden brown. Remove the fish and place on a serving platter.
3. Leave four tablespoons of oil in the wok, and fry the ginger shreds and garlic until fragrant and crispy. Remove the ginger, garlic and oil from the wok, and set aside.
4. Add two tablespoons of sesame oil in the wok. Add the onions and fry until soft. Drizzle in Shao Hsing Hua Tiau wine to aromatise the onions.
5. Pour in the combined sauce ingredients and bring to a boil. Cook until the sauce is thick. Add the capsicum and spring onion, and give the mixture a stir. Dish out and pour the mixture, including the gravy, over the fish.
6. Top with the ginger and garlic crisps set aside earlier. Drizzle over a little of the fragrant oil.
7. Garnish the dish with spring onion, chilli curls and coriander leaves just before serving.

sumber : kuali

»

Posted in: Koleksi Resepi,Resepi Ikan,Sharing Is Caring