Friday, November 14, 2008

Pineapple Cobbler.


Mixture A - mix well together
1 cup self raising flour
1 cup granulated sugar
1 cup milk

Mixture B - mix well
1 15oz can pineapple chunks
1/2 cup brown sugar

1/2 cup butter - melted and cooled.

1. Coat the drained pineapple chunks with the brown sugar. Then set aside.
2. Add in Mixture A into the cooled melted butter. Mix well.
3. Then drop in the pineapple chunks and brown sugar mixture into the batter.
4. Bake the batter in a 200 C oven for 30 minutes.

Red-sauced Chicken.

Situation A,
2 large onions *
6 cloves garlic *
6 cm ginger *
*chopped and blended
2-3 tbsp blended chili / chili powder

Situation B,
1 chicken - cut into pieces *
2 tsp turmeric powder *
1 tsp salt *
*marinate for 5 min
2-3 tbsp tomato sauce / 2 ripe tomatoes (blended with water)
2 cups water
8 tbsp oil
salt, sugar

Start making,,
1. heat oil. fry chicken till half-cooked. remove and set aside.
2. leave oil in the pan. fry blended chili / chili powder till fragrant.
3. add situation A. fry till fragrant. add tomato sauce and water.
4. cook until chicken is tender. add salt and sugar.
5. dish out.

Tuesday, March 18, 2008

Black Sweet Cake

Ingredients

1 1/2 cup sugar
2 cups boiling water
2 tbsp margarine
6 eggs
3/4 tin sweetened condensed milk
2 tsp vanilla essence
2 tsp baking soda
2 cups all purpose flour

Method

1. Boil sugar until it turns golden brown. Add boiling water and quickly stir to make the caramel.
Cool it and set aside.
2. Beat margarine with eggs with a fork until well mixed.
3. Add condensed milk.
4. Add the caramel and vanilla essence.
5. Add flour and baking soda. And stir well.
6. Pour into a greased and floured pan and bake in a preheated oven at 180 C for 45 minutes.

Dhall Rice


Ingredients

1 1/2 cup basmathi/long grain rice - soak 1 hour with yellow lentils. Drain. Set aside.
1/2 cup yellow lentils
6 tbsp ghee/ butter/margarine
1 onion - finely chopped
1 inch root ginger - finely chopped
1 clove garlic - chopped
6 peppercorns - leave whole
1 bay leaf / 3 pandan leaves
1 tsp salt
1/2 tsp turmeric powder
3 cups boiling water

Method

1. Melt 4 tbsp of butter in a wok. Add onion and stir fry until it is soft and translucent. Stir in
ginger, garlic, peppercorn and bay leaf. Fry for 3-5 minutes.
2. Add in rice, yellow lentils , salt and turmeric. Stir the mixture . Transfer to the rice
cooker.
3. Pour in boiling water and mix well. Continue cooking until rice is fully cooked and water
absorbed.
4. Stir in the remaining 2 tbsp butter. Continue cooking for 5-10 minutes more.
5. Fluff up the cooked rice and serve.

Nasi Dal

1 1/2 cawan beras basmati - rendam bersama kacang dal selama 1 jam. Toskan. Ketepikan.
1/2 cawan kacang dal
6 sudub minyak sapi/ mentega/ marjerin
1 biji bawang besar - dicincang dadu halus
1 inci halia - dicincang halus
1 ulas bawang putih - dicincang
6 biji lada hitam - tidak perlu ditumbuk
1 helai daun salam kering / 3 helai daun pandan
1 suduk garam halus
1/2 suduk serbuk kunyit
3 cawan air mendidih

Cara-caranya

1. Panaskan 4 sudu besar minyak sapi/ mentega/ marjerin di dalam kuali. Tumis bawang besar sehingga layu. Masukkan bawang putih, halia, biji lada hitam dan daun salam. Tumis selama 3-5 minit.
2. Masukkan beras, kacang dal, garam dan serbuk kunyit. Kacau rata bahan-bahan tersebut. Tuang ke dalam periuk nasi elektrik.
3. Tuang air mendidih dan kacau rata. Masak sehingga nasi kering dan tanak.
4. Gaulkan lebihan 2 sudu besar minyak sapi/ mentega/ marjerin ke dalam nasi. Tanak nasi 5-10 minit lagi.
5. Gembur-gemburkan nasi dan hidangkan.

Simple Acar

Ingredients

1 cucumber - wash and cut into 1 inch strips
1 carrot - wash and cut thin into 1 inch strips
1 red chilli - wash and julienned
1 onion - wash and thinly sliced
3 tbsp granulated sugar
3 tbsp white vinegar
1/2 tsp salt

Method

1. Mix sugar, vinegar and salt well.
2. Put in the cucumber, carrot, chili and onion. Mix well. Set aside for 30 minutes and serve.

Simple Pineapple Pachri

yuyurIngredients

1/2 pineapple - peel and sliced. Wash and drain.
1 onion
1 inch root ginger
3 cloves garlic
3 tbsp of meat curry powder
1 red chilli - sliced into two
1 green chilli - sliced into two
3 tbsp palm sugar
2 tsp salt
3 tbsp oil
water

Method

1. Grind onion, ginger and garlic together. Mix them with the curry powder.
2. Heat oil in a saucepan. Fry the blended ingredients and curry powder until it separates from
the oil. Add in the pineapple slices and pour in enough water to cover them. Put in the chillies
and the palm sugar and salt.
3. Boil until the pineapple slices turn translucent and gravy thickened.
4. Remove from heat and serve with rice.

Chocolate Cookies


Ingredients

250g ( 1 cup ) butter
200g ( 1 1/2 cup ) icing sugar
100g ( 1/2 cup ) caster sugar
2 eggs
100g ( 3/4 cup ) cocoa powder
enough self raising flour

Method

1. Beat butter with both sugars.
2. Add in eggs one by one.
3. Add cocoa powder.
4. Add enough flour to make soft dough. Knead for a few seconds until mixed.
5. Pinch a little, roll into a little sausage shape and put into the `sampret` mould.
Press onto baking sheet.
6. Bake in a preheated oven of 150 C for 15 minutes.

Peanut Sauce

Ingredients

500g groundnuts - deep fry on slow heat until cooked. Drain from oil. Cool. Peel the skin. Put into the blender and blend fine.
3 onions - peel , wash and blend.
25 dried chillies - remove seeds, cut and boiled with water. Drain and rinse a few times.
Blend fine.
3 sticks of lemon grass - bruised
1/4 cup tamarind pulp
6 cups of water
6 cakes of small-sized palm sugar (gula kerek)
salt
1/2 cup oil

Method

1. Combine the tamarind pulp with water to get tamarind juice. Set aside.
2. Heat oil. Fry the blended chillies until separated from the oil.
3. Add in the blended onion and lemon grass. Fry until onion is cooked and separated from the oil..
4. Pour in the tamarind juice and let it boil.
5. Add in the blended peanuts and palm sugar and let it simmer until the sauce reaches your
desired thickness.
6. Add salt and taste. Boil for 5 minutes more and turn off heat.

*
(1) you can add some diced meat after step 3. Cook for 10 minutes and continue with
step 4.
(2) the sauce will taste even better if cooked a day before it is to be served and reheated before serving it with compressed rice cubes.
(3) the groundnuts can also be prepared by frying them in the oven. Put them in a baking tin and pour 1 - 2 tablespoons of cooking oil. Mix them well so that the nuts are well- coated with oil. Fry at 150-160C until well-fried and turn golden. Do stir once a while for even frying.

Kuah Kacang

500 gm kacang tanah - digoreng dalam minyak banyak dengan api yang perlahan. Angkat dan toskan. Sejukkan. Buang kulit. Kisar halus.
3 biji bawang besar - dikupas, dicuci dan dikisar
25 batang cili kering - dibuang biji, dipotong dan direbus. Tos dan kisar
3 batang serai - dimemar
1/4 cawan asam jawa
6 cawan air
6 keping gula kerek ( saiz kecil )
garam halus
1/2 cawan minyak masak

Cara-caranya

1. Campur asam jawa dengan enam cawan air bagi mendapatkan jus asam jawa. Ketepikan.
2. Panaskan minyak. Tumis cili kisar sehingga garing dan naik minyak.
3. Masukkan bawang besar dan serai. Tumis sehingga garing dan naik minyak.
4. Tuang air asam jawa dan jerang sehingga mendidih.
5. Masukkan kacang tanah dan gula kerek. Renihkan kuah kacang sehingga kepada kepekatan kuah yang disukai.
6. Tambah garam secukup rasa. Renih 5 minit lagi dan angkat.

*
(1) boleh ditambah hirisan dadu daging selepas cara (3). Masak selama 10 minit dan teruskan ke cara (4).
(2) kuah kacang ini akan berasa lebih sedap jika dimasak sehari sebelum ia dihidangkan dan dipanaskan sebelum dihidang dengan nasi empit.
(3) kacang tanah boleh juga disediakan dengan cara di bakar di dalam ketuhar. Letak kacang tanah di dalam tin pembakar. Tuang di atasnya 1-2 sudu besar minyak masak dan gaul rata supaya kesemua kacang disaluti minyak. Bakar pada suhu 150 - 160C sehingga ia garing dan keemasan sambil sekali-sekala di balik-balikkan.

Sunday, February 24, 2008

Marbled Custard Pudding

Ingredients

38g jelly strips
8 cups water
1 tin Ideal evaporated milk
2 cups granulated sugar
8 tbsp cornflour
4 tbsp custard powder
2 eggs
pinch of salt
1 tsp vanilla essence
2 tbsp margarine
few drops of red colouring
1/4 cup cocoa powder

Method

1. Soak jelly strips for 4 hours, and then drain. Boil with the 8 cups of water until completely dissolved. Add sugar and boil until all sugar are dissolved.
2. Meanwhile, whisk eggs until fluffy. Add milk, cornflour, custard powder and salt. Pour into the
simmering jelly mixture. Stir continously until thickened and glossy. Remove from heat and
add margarine.
3. Divide jelly mixture into 3 portions. Add cocoa (mixed with a little water) to one portion. Add
a few drops of red colouring to another portion and leave the remaining portion in its original
colour.
4. Starting with the portion in original colour, pour a cup of jelly mixture into a mould, followed by the cocoa-added portion and then the red coloured portion. Repeat the process until all are
poured in. Leave it to cool. Chill in the refrigerator until you are ready to serve.

Wednesday, February 6, 2008

chocolate fudge

Ingredients

1/2 cup cocoa powder
1 cup water
1 cup Ideal evaporated milk
1 cup sugar
1/2 tsp salt
1 tsp vanilla essence
1/2 cup corn flour
1/4 cup butter / margarine

Combine all ingredients in a saucepan and mix well, making sure there are no lumps.
Boil on medium heat.
Simmer and stir continuously until it comes to spreading consistency.
Pour on cooled cake while hot

Fudge Coklat

1/2 cawan serbuk koko
1 cawan air
1 cawan susu cair Ideal
1 cawan gula
1/2 suduk garam halus
1 suduk esen vanila
1/2 cawan tepung jagung
1/4 cawan mentega / marjerin

Campur rata semua bahan-bahan di dalam sebuah periuk. Kacau rata supaya tidak bergentel. Didih diatas api sederhana besar.
Renih sambil sentiasa dikacau sehingga kepekatan- boleh- disapu.
Tuang panas-panas ke atas kek.

chocolate cake

Ingredients

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil / corn oil
2 tsp vanilla extract
1 cup boiling water

Method

Combine dry ingredient in bowl. Mix eggs, milk, oil, and vanilla. Pour into the dry ingredients.
Beat 5 minutes on medium speed. Stir in boiling water (batter will be thin).
Pour into a greased and floured pan.
Bake in 350F oven for 30-35 minutes.

Kek Coklat

2 cawan gula kastor
1 3/4 cawan tepung gandum
3/4 cawan serbuk koko
1 1/2 suduk serbuk penaik
1 1/2 suduk soda bikarbonat
1 suduk garam halus
2 biji telur
1 cawan susu
1/2 cawan minyak masak/ jagung
2 suduk esen vanila
1 cawan air mendidih

Cara-caranya

Campur rata kesemua bahan-bahan yang kering. Campur rata telur,susu, minyak masak / jagung dan esen vanila.Tuang ke dalam bahan-bahan kering. Pukul pada kelajuan sederhana selama 5 minit. Tuang air mendidih ( bater agak cair ). Tuang ke dalam tin pembakar yang telah digris dan ditaburi tepung.
Bakar pada suhu 350F selama 30 - 35 minit.

Monday, January 28, 2008

Aseeda (Yemeni Flour Pudding)

Ingredients

1 kg plain flour
1/2 kg palm sugar
2 cups granulated sugar
1 coconut (grated for coconut milk)
10 cloves
10 cardamoms
8 inches cinnamon
6 tablespoon ghee
shallots - peeled, sliced and fried with some ghee for garnishing

Method

Dry fry the flour for 10 minutes, then set it aside to cool.
Mix all ingredients, except ghee and fried shallots, until you get thin batter.
Make sure there are no lumps. Pour batter into a non-stick pan.
Boil the mixture on medium heat and stir continuously until it begins to thicken.
Then quickly add ghee. Cook till the batter does not stick to the side of the pan.
Pour into a serving dish and sprinkle fried shallots.

(optional)
The ghee used for frying the shallots could be poured on the cooked aseeda before serving.


Roz Sadriyyah (Yemeni Tomato Rice)


Ingredients


4 cups basmathi rice - washed, soaked for 30 minutes and drained.
6 cups hot water
3 onions - diced fine
10 clove garlic - diced
3 ripe tomatoes - diced
1 inch ginger - blended
3 green chillies - sliced
1 1/2 cup tomato sauce
1 cup ghee & cooking oil/ margarine - mixed
2 inches cinnamon bark
6 cloves
8 cardamoms
quarter of a chicken or 1/4 kg beef or mutton- diced
salt

Method

Heat oil and ghee mixture. Fry cinnamon, cloves and cardamoms for 2 minutes. Add diced onion, diced garlic, green chillies and chicken pieces. Cook until onion becomes transparent. Then add tomato sauce, ginger and diced tomatoes. Cook until the tomatoes become limp/soft. Then, add rice and fry for 5 minutes. Transfer to a rice cooker and pour in boiling water and salt. Mix well and boil until rice is well-cooked.

Nasi Sadariah

4 cawan beras basmati
6 cawan air mendidih
3 biji bawang besar - dicincang dadu halus
10 ulas bawang putih - dicincang halus
3 biji buah tomato masak ranum - didadu halus
1 inci halia - dikisar halus
3 batang lada hijau - dihiris kasar
1 1/2 cawan sos tomato
1 cawan campuran minyak masak dan minyak sapi / marjerin
2 inci kulit kayu manis
6 biji bunga cengkih
8 biji buah pelaga
!/4 ekor ayam/ 1/4 kg daging - dipotong kecil
garam halus

Caea-caranya

Panaskan campuran minyak masak dan minyak sapi/ marjerin. Tumis bunga cengkih, kulit kayu manis dan buah pelaga selama 2 minit dan sehingga naik bau. Masukkan bawang besar, lada hijau, bawang putih dan ayam / daging. Tumis sehingga bawang layu. Kemudian masukkan sos tomato, halia dan buah tomato. Masak sehingga buah tomato lembut dan hancur. Kemudian masukkan beras dan tumis selama 5 minit. Tuang kesemuanya ke dalam periuk nasi elektrik. Tuang air mendidih dan garam secukup rasa. Kacau rata dan masak sehingga tanak.








Kulfi (North Indian ice-cream)

Ingredients

1/2 teaspoon rose water / vanila essence
1 cup milk powder
pinch of salt
few pieces of ground cardamoms
1 tablespoon cornflour
plastic moulds
1 litre milk
1 tin Nestle Ideal evaporated milk
3/4 cup sugar (or according to taste)
1/4 cup slivered almonds (optional)
1
teaspoon flour

Method

Boil the milk, sugar, salt and cardamom together. Cook on low fire till the milk turns creamish and is a bit thicker; remove from fire, dissolve flour and cornflour in a little milk and add to the mixture, stirring so that it does not form lumps. Put back on fire for another few minutes. Leave aside to cool. Add almonds and a little rose water and put it in the moulds. Freeze.