Sweet Corn and Cincau Jelly

Ingredients:
•20g agar-agar powder
•150g castor sugar
•1 litre water
•3 pandan leaves, shredded and knotted

Portion (A)
•120g canned sweet corn, cream style

Portion (B)
•50g black jelly (cincau), shredded
•100ml thick coconut milk
•1/4 tsp salt

Method:
Put agar-agar and water in a saucepan, stir to dissolve the agar-agar. Add sugar and pandan leaves and bring to a boil, stirring occasionally.
Discard pandan leaves.
Divide agar-agar mixture into 2 equal portions. Stir in cream style sweet corn to one portion.
Pour one ladleful of the mixture into a wet fluted mould.
Leave aside to set.
To the other portion of boiling agar-agar, add coconut milk and stir well to mix.
Add cincau. When the sweet corn layer has just set, use a fork to lightly scrape the surface and gradually pour in a ladleful of cincau portion.
Leave to set.
Alternate the layers until all the agar-agar mixture have been used up.
Leave to cool to room temperature then chill well in the refrigerator before cutting.

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Posted in: Resepi Agar-agar

Thai Curry Fish Head

Ingredients:
•Half portion fish head ( garoupa or red snapper), approximately 700g, cleaned
•1 brinjal, cut into wedges
•3 bird’s eye chillies
•2 stalks curry leaves
•2 stalks lemongrass, lightly smashed
•4 kaffir lime leaves
•150ml coconut milk
•100ml fresh chicken stock or water
•20g tamarind paste mixed with 100ml water and strained for juice
•5-6 tbsp oil

Ground spice ingredients (A)
•4 shallots
•2 cloves garlic
•1cm ginger
•2 tbsp chilli paste
•¼ tsp turmeric powder
•2 tbsp curry powder

Seasoning
•¼-½ tsp sugar or to taste
•1 tbsp fish sauce
•2 tbsp lime juice or to taste
•¼ tsp chicken stock granules
•¼ tsp anchovy stock granules

Method
Scald the fish head in a pot of boiling salted water for 3-4 minutes.
Dish out and put aside. Heat oil in a wok and fry lemongrass and curry leaves for a minute.
Add ground spice ingredients (A) and fry until fragrant and oil rises.

Pour in fresh chicken stock or water.
When it starts to boil add brinjal, bird’s eye chillies and tamarind juice then reduce the heat and simmer for 2-3 minutes.

Add coconut milk and kaffir lime leaves.
Put in the fish head and add seasoning to taste. Simmer for 1-2 minutes. Dish out and serve.

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Posted in: Resepi Ikan

Apam Balik

Bahan A
2 cawan tepung gandum
1/2 cawan gula
4 sudu kecil baking powder
1/2 sudu kecil garam

Bahan B
2 cawan susu segar [1 cawan susu cair + 1 cawan air]
1/2 cawan minyak
2 biji telur

Bahan C
coklat chips
jagung cream

Cara
1. Gaulkan semua bahan A.
2. Masukkan semua bahan B dalam blender .
3. Masukkan bahan A dalam blender dan mesinkan.
4. Panaskan non-stik pan dan sendukkan adunan.
5. Tutup pan dan biarkan adunan 3/4 masak.
6. Letakkan coklat chips atau jagung.
7. Lipat dan hidangkan.

Sumber:Hanieliza

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Posted in: Resepi Kuih

Cream Cheese Cookies

Bahan-bahan:
100g cream cheese
50g mentega
200g tepung gandum
1 sudu besar baking powder
4 sudu besar gula kastor
2 sudu besar susu segar

Hiasan:
white chocolate
coklat masakan
btk heart - spt dlm gambar.. ehehe sorry x tahu panggil apa ni

Cara-cara:
1)Potong cream cheese dan mentega kecil-kecil lebih kurang 1 cm. Ayak tepung dan baking powder.
2)Gaul tepung yang dah diayak tadi dengan gula. Kemudian ramas-ramaskan mentega dan cream cheese sehingga menjadi serbuk roti.
3)Masukkan susu dan uli sehingga jadi bentuk doh. Wrapping dgn plastic wrap dan simpan dalam peti sejuk selama lebih kurang 30 minit.
4)Panaskan oven sehingga suhu 180 C. Keluarkan doh dari peti sejuk dan canaikan lebih kurang 5mm tebal. Terap dengan sebarang bentuk yang disukai.
5)Bakar cookies lebih kurang 10 minit atau sehingga masak. Sejukkan.
6)Untuk hiasan, boleh cairkan coklat dan buatlah hiasan seperti gambar di atas atau ikut kreativiti anda sendiri.

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Posted in: Resepi Biskut Raya

Sosej Gulong Breadcrumb

Bahan:

5 batang sosej ayam [potong 2]

10 keping roti sandwich

3 biji telur [pukul]

breadcrumb

500 ml minyak

Cara-Cara:

1. Gulongkan sosej dalam roti.

2. Celupkan dlam bancuhan telur.

3. Golekkan dalam breadcrumb.

4. Gorengkan dengan api sederhana.

5. Angkat dan hidangkan dengan cili sos.

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Posted in: Resepi Western

Nasi Bukhari Ayam

Bahan:
1ekor ayam [potong 8 dan bersihkan]
1 kg beras bathmati [basuh dan toskan]
3 s/b rempah kurma + 1 s/b sos tomato [bancuhkan]
2 biji buah tomato [belah 4]
1 liter air
1/2 cawan susu cair/yogurt
1 pokok daun ketumbar [potong pendek]
4 s/b minyak sapi
garam
gula

Bahan tumis:
10 ulas bawang merah
4 ulas bawang putih
3 cm halia
2 kuntum bunga lawang
2 cm kulit kayu manis
5 kuntum bunga cengkih
2 biji buah pelaga

Cara-cara:
1. Panaskan minyak dan tumiskan bahan tumis sehingga wangi.
2. Masukkan rempah yg dibancuhkan. Kacau rata dan biarkan sehingga wangi dan garing.
3. Masukkan air, garam dan gula. Biarkan sehingga mendideh.
4. Masukkan ayam dan buah tomato. Biarkan mendideh.
5. Masukkan nasi dan daun ketumbar.Biarkan mendideh dan kering saperti nasi biasa.
6. Bila sudah masak, gemburkan dan hidangkan bersama bawang goreng dan gulai dalca serta acar timun mentah.

Sumber:Hanieliza Blogspot

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Posted in: Resepi Nasi