Biskut Almond London

ALMOND LONDON BISCUIT

INGREDIENTS
250 g ( 1 buku ) buttercup
120 g icing sugar - ayak
100 g blended almond
2 biji kuning telur
1 biji putih telur
350 g tepung gandum ( I use tepung gandum rose – special flour for making biscuits) - ayak
50 g tepung jagung – ayak
1 sudu kecik (paras) emplex – ayak
1 sudu kecik vanilla essence
Baked almond ( just masuk dlm oven for 10 – 15 mins with 180c or until merekah2)

Untuk chocolate
Cooking Chocolate
Cocoa Butter


STEPS TO DO
1) Put the buttercup, sugar, eggs, and vanilla essence into a bowl. Stir a little.
2) Put the blended almond, corn flour, and emplex. Then baru masukkan tepung sampai boleh uli.
3) Buat bulat2 kecik, then letak almond sebiji kat dalam and tangkupkan diye… Tak yah buat besar2 as doh ni naik sket ( tapi takde laa kembang semangkuk ye… )
4) Bakar. I use 180C for 15-20 mins. Bile masak sejukkan dulu utk topping.
5) Chocolate and cocoa butter di cairkan guna double boil.
6) Then celup biskut and letak dalam papercups. Biarkan seketika utk keraskan chocolate tu.
7) Taburkan ape yang korang nak tabur kat atas tu
9) Dahhhh boleh makan... :-)

Spaghetti Bolognaise

this is not Mum's btw. Anyway since u said its sedap yg amat I got so perasan n wanted to share the recipe with ya ;P

But this is not exactly mcm I did at ur house, pasal we cudnt find bwg besar & tomato that night..hehe

Ingredients:

5 ulas bwg putih - thinly sliced
1 labu bwg besar - diced
250g minced meat (better still if u blend on ur own - if using ramly's, goreng w/out minyak first & drain the oil down, byk gile fat die!)
1 tin prego sauce (mushroom/original)
1 tin tomato puree
2 slices of cheese
slices of dried mushrooms - presoaked in hot water
4 tomatoes - diced
segenggam black pepper - pounced just a little
sunflower oil (make sure those good oil ok, with omega-3, i promote healthy eating, hehe)
(disclaimer: i m not a fan of vege and i dun store oregano cuz i rarely cook, hehe. so u may add these if u want)

300 g pasta
1-2 tbsp salt

a drop of oil

method:
1. tumis bwg putih and bwg besar
2. dump in the (fried) minced meat, stir
3. dump in prego sauce and tomato puree. u may want to add some water into the cans, get the traces of puree in)
4. dump in the mushroom
5. then the cheese slices
6. then the tomatoes and the peppers
7. bring water to boil, then put salt & a little bit of oil into it
8. bring in the pasta and boil to perfection

voila! food is ready =)

9. serve with love :)

Ikan Singgang Faveret Ali

Wakakaka.... As i did this menu last night for sahur, so i post this first laa eventhough i know x de sape2 pon suka makan ikan singgang...

Ikan - kembung sedang 2 ekor
Lengkuas - 1 inch
Bawang Putih - 2 biji
Kunyit Hidup - 1 inch
Asam Keping - 1 keping
Garam
Gula
Aji

Cara nak buat:-
1. Letak air dalam periuk. Panaskan atas dapur. Masukkan lengkuas, bawang putih and kunyit hidup yang di potong slice. then masukkan asam keping and gula n garam n ajinomoto itu.
2. Tunggu didih then masuk ikan.
3. Agak2 ikan masak tutup laa api itu...
P/S: Lagi best kalau letak cili kecik sket dalam tu... huhu

Daging Goreng Halia Berhabuk (koff..koff)

Berhabuk pasai dah (berkurun) lame x buat..muahahaha..

Ingredients:

Daging..1/4 kg kot, x byk sgt

Halia 1"

Bawang besar x 1

Bawang putih x 3

Cili merah x 1, cut into slices nipis2

Sos tiram

Kicap

Gula & Garam

Method:

1. Boil daging+garam sikit sampai keluar air daging (again..mati air :P)

2. When done, put aside.

3. Tumis bawangs+halia sampai naik bau

4. Then masuk daging w/o air, sos tiram, kicap (sos tiram>kicap) and cili potong

5. Then masuk air daging sikit so its not too dry

6. Add gula sikit saja (& aji if u want to, but i chose to exclude..x baguih :P)

7. Voila! Sudah siap

Serve with love..heheh :P

Bubur Jagung Setappp

i called mum for this recipe when tetibe rasa nak makan bubur jagung..tried it..setapppp!

2 biji jagung - ricik halus2

1 1/2 box santan ayam brand+air sikit

3/4 kerek besar nissan (what a spelling!ha)

secubit garam

1. boil jagung sampai masak, air sama paras ngn jagung

2. masukkan nissan

3. bila nissan dah dilute, masuk santan & garam

4. bila mendidih 1-2 bubble, padam api..xleh lelama takut pecah minyak.

5. voila! serve with love~

along post ni dulu, just in case if u wanna cook for dessert :P

Gulai Ayam Mummamia

Bahan-bahannye:-

Ayam A1 (tapi bukan e-pitt huhu)
Bawang Merah
Bawang Putih
Halia
Rempah Gulai Ba’oh
Cili Boh
Garam, Gula and Ajinomoto
Asam Keping
Kerisik (jika ada – tapi I never use that huhu)
Santan cair


Cara Pembuatannya:-

1) Panaskan minyak utk menumis (minyak jagung lagi best…)
2) Bawang merah, bawang putih and halia di blend. Sekalikan dgn rempah gulai ba’oh. Tumis…
3) Agak2 garing, masukkan cili boh… biarkan sampai cili masak. If needed tambah kan air siket but make sure cili tu masak sebab certain people perut diorg sensitive, cili tak betul2 masak kang ader yg cirit…
4) Then tambah asam keping and air siket lagi sekali dgn garam, gula and ajinomoto.
5) Masukkan ayam dulu… biarkan ayam tu sebati and empuk dgn rempah pekat tu… tutup periuk tu sepenuhnya semasa proses ini dijalankan…
6) Kacau dari masa ke semasa as kang empuk tak rata plak ayam tu
7) Bile ayam dah empuk baru masuk santan cair. Kenapa guna santan cair? Sebab kalau santan pekat diye rasa muak semacam… believe me on this as I am telling u based on my own experience… hahahahaha… bapak tak sedap bile buat santan pekat.. mcm nak muntah bile makan…
8) Then bile dah masuk santan, jangan tutup dh periuk tu… biar je diye mendidih… masukkan kentang kalau suka… then biarkan kentang tu empuk… rasa… kalau kurang ape2 tambah je laa…
9) Bile kentang dah empuk baru leh tutup api dapur dan makanlaa…

NOTE::
Proses yang sama kita guna kalau nak buat gulai daging, just bile daging empuk kite tambah air je as mak panggil tu “GULAI DAGING MATTI AIR”… huhu

Masak Lemak Udang Che'gu Romi

Bahan2nye:-
Udang
Santan pekat (ikut suka nak pekat mana)
Halia
Bawang Merah
Bawang Putih
Kunyit Hidup@debu (ikut suka yang mana ader kat umah)
Serai – di titik
Cili Boh
Garam & Ajinomoto

Cara2 nak buat :-
1) Masukkan santan ke dalam periuk
2) Bawang merah, bawang putih, halia & kunyit hidup di blend (tumbuk pon takper tapi nanti ader hampas2 yang macam tak cantik utk di ngadap) dan dimasukkan ke dalam santan bersama serai dan cili boh itew…
3) Then baru letak atas dapur. Kacau all the way dgn api yg sederhana perlahan sampai mendidih. Jangan tinggal sebab nanti itu santan akan berketul…
4) Letak garam dan ajinomoto. Kacau lagi.
5) Bile dah mendidih baru masuk udang. Kacau siket2 sampai udang masak then siap.

PANTANG LARANG
I) JANGAN LETAK GULA – SEBAB UDANG DAH MANIS
II) JANGAN LETAK ASAM KEPING – NANTI SPOIL MANIS UDANG… UDANG TAKKAN HANYIR OK..

Selamat mencuba….

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